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With and without co-operation: two alternative strategies in the food-processing industry in the Italian South

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  • Tito Bianchi

Abstract

Tomato processing and the production of buffalo mozzarella are two industries that offer an example of a desirable economic development path for the Italian South, based on the valorization of local resources and traditions and on the local ownership of a multitude of small firms. Although they are comparable in many aspects, the two industries have followed different trajectories in terms of inter-firm co-operation. While the tomato processing firms seem to confirm the traditional view of Southern Italian entrepreneurs as individualistic and unable to co-operate, the producers of buffalo mozzarella have built their remarkable commercial success precisely by creating a business-level institution to promote the reputation of their product. The paper discusses the possible explanations for this different co-operative attitude in the two industries: those that depend on the different nature of the two economic activities and those that depend on deliberate choices made at certain critical stages of the industries' development.

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  • Tito Bianchi, 2001. "With and without co-operation: two alternative strategies in the food-processing industry in the Italian South," Entrepreneurship & Regional Development, Taylor & Francis Journals, vol. 13(2), pages 117-145, April.
    • Handle: RePEc:taf:entreg:v:13:y:2001:i:2:p:117-145
    DOI: 10.1080/089856201750203581
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    Cited by:

    1. Sharma, Vivek & Bhat, Dada Ab Rouf, 2020. "An empirical study exploring the relationship among human capital innovation, service innovation, competitive advantage and employee productivity in hospitality services," EconStor Open Access Articles and Book Chapters, ZBW - Leibniz Information Centre for Economics, vol. 9(2), pages 1-14..
    2. Tomasz Grodzicki, 2018. "Human Capital as a Factor Creating Innovation in the Visegrad Countries," Economic Studies journal, Bulgarian Academy of Sciences - Economic Research Institute, issue 5, pages 27-34.
    3. M. Dakhli & D. De Clercq, 2003. "Human Capital, Social Capital and Innovation: A Multi-Country Study," Working Papers of Faculty of Economics and Business Administration, Ghent University, Belgium 03/211, Ghent University, Faculty of Economics and Business Administration.
    4. Jose Cadima Ribeiro & Jose Freitas Santos, 2006. "Regional Products, Regions' Reputation and Commercial Strategies: A Tale of Two Cheese Suppliers," ERSA conference papers ersa06p66, European Regional Science Association.
    5. José Cadima Ribeiro & José Freitas Santos, 2004. "Region's reputation and the price of regional products: a hedonic analysis of Portuguese quality cheese," ERSA conference papers ersa04p41, European Regional Science Association.
    6. Bryła, Paweł, 2009. "Determinanty Rozwoju Przedsiębiorczości Na Obszarach Wiejskich Ze Szczególnym Uwzględnieniem Doświadczeń Wynikających Z Implementacji Programu Sapard," Village and Agriculture (Wieś i Rolnictwo), Polish Academy of Sciences (IRWiR PAN), Institute of Rural and Agricultural Development, vol. 2(143).
    7. Buckley, Jenifer A., 2015. "Food safety regulation and small processing: A case study of interactions between processors and inspectors," Food Policy, Elsevier, vol. 51(C), pages 74-82.
    8. Susanne Durst & Serdal Temel & Christoph Hinteregger & Rustem Baris Yesilay, 2017. "New Product Introduction in Turkish Firms: Insights Across Sectors," International Journal of Innovation and Technology Management (IJITM), World Scientific Publishing Co. Pte. Ltd., vol. 14(03), pages 1-22, June.
    9. Gartzou-Katsouyanni, Kira, 2023. "Obstacles to local cooperation in fragmented, left-behind economies: an integrated framework," LSE Research Online Documents on Economics 120795, London School of Economics and Political Science, LSE Library.

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