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Interprofession and typical products: the case of Parmigiano-Reggiano cheese


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  • Corrado Giacomini
  • Filippo Arfini
  • Kees de Roest
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    In the modern agri-food sector the need to manage quality and to improve market efficiency has generated new forms of governance along the food chain. For specialty products, interprofessional bodies are considered one of the most interesting institutions able to link the production phase to the commercialisation phase, according to the more general objective to generate a more efficient contract-based relationship between the companies operating in the various phases of the supply chain. In this framework, this work analyses the specific case of the Parmigiano-Reggiano cheese supply chain in relation to the role that an interprofessional body could play and the possibility that it could be established in order to support and increase the action of the protection consortium, or to take over some of its functions.

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    Bibliographic Info

    Article provided by Rosenberg & Sellier Editori in Torino srl in its journal Sviluppo Locale.

    Volume (Year): 15 (2011-12)
    Issue (Month): 37-38 ()
    Pages: 125-150

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    Handle: RePEc:svi:sviloc:v:15:y:2011:i:37/38:p:125-150

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    Related research

    Keywords: interprofession; hybrid forms of organisation; typical products;

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    Cited by:
    1. Arfini, Filippo & Mancini, Maria Cecilia, 2013. "Local institutions and territorial competitiveness in the case of Parmigiano Reggiano localised production system," 2013 Second Congress, June 6-7, 2013, Parma, Italy 151448, Italian Association of Agricultural and Applied Economics (AIEAA).


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