Local institutions and territorial competitiveness in the case of Parmigiano Reggiano localised production system
AbstractAim of this work is to define the characteristics and actions of local institutions in promoting the competitiveness of regions specialized in agricultural food production. . The article considers these areas as localized production systems and focuses on the role of local institutions in managing food chains, local resources affecting the sustainability of local production system, the reputation of the area and the competitiveness of the entire system. It analyzes the example of the province of Parma and the production of Parmigiano Reggiano cheese focusing on the system of relationships that different local institutions have developed and the effectiveness of governance generated by the Consortium of Parmigiano Reggiano with reference to sector level competition
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Bibliographic InfoPaper provided by Italian Association of Agricultural and Applied Economics (AIEAA) in its series 2013 Second Congress, June 6-7, 2013, Parma, Italy with number 151448.
Date of creation: Jun 2013
Date of revision:
SYAL; REPUTATION; QUALITY; LOCAL INSTITUTION; SUSTAINABILITY; Agricultural and Food Policy; Community/Rural/Urban Development; Marketing; L150; L660; Q130;
Find related papers by JEL classification:
- L15 - Industrial Organization - - Market Structure, Firm Strategy, and Market Performance - - - Information and Product Quality
- L66 - Industrial Organization - - Industry Studies: Manufacturing - - - Food; Beverages; Cosmetics; Tobacco
- Q13 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Agricultural Markets and Marketing; Cooperatives; Agribusiness
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- Corrado Giacomini & Filippo Arfini & Kees de Roest, 2011. "Interprofession and typical products: the case of Parmigiano-Reggiano cheese," Sviluppo Locale, Rosenberg & Sellier Editori in Torino srl, vol. 15(37-38), pages 125-150.
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