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Les AOC sont-elles des clubs ? Réflexions sur les conditions de l'action collective localisée, entre coopération et règles formelles

  • André Torre

[fre] L'objectif de cet article est de participer à la réflexion sur les Appellations d'Origine Contrôlée (AOC), de montrer qu'elles peuvent faire l'objet d'une analyse de nature économique et plus particulièrement d'apporter des éléments de compréhension des modes d'organisation qui prévalent au sein de ces systèmes de production. Après avoir procédé, dans un premier temps, à des rappels concernant les caractéristiques principales des biens clubs et des AOC (I), nous montrons que cette forme d'organisation locale est justiciable d'une analyse en termes de biens clubs, que l'on raisonne en termes d'attributs ou de modélisation (II), avant d'analyser les problèmes internes de coordination qui se font jour au sein de ces groupes, des problèmes qui trouvent leur solution par la mise en œuvre d'outils de coordination tels que contrats et dispositifs de gouvernance, ainsi que par le recours à la confiance organisationnelle, socle de l'organisation collective de producteurs (III). Ce dernier travail est réalisé à partir d'un cas appliqué, celui de la fabrication de fromage de Comté. [eng] The aim of this article is to show that the AOCs are worthy of an analysis of an economic nature and more particularly that they can bring elements of comprehension of the modes of organisation which are used in these localised systems of production. To start with, and after reminding the reader of the main characteristics of AOCs and club goods (I), we will show that the common good produced within these groups of producers (reputation) has the characteristics of a club good and we will propose a model of the internai organisation of the AOCs in terms of clubs (II). We will end with a discussion about the internal pro-blems of coordination which arise within the groups, which are often solved with the setting up of tools such as contacts or governance structures and are based on organisational trust relations (III). This work is based on an applied study about the production of Comte cheese.

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Article provided by Programme National Persée in its journal Revue d'économie industrielle.

Volume (Year): 100 (2002)
Issue (Month): 1 ()
Pages: 39-62

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Handle: RePEc:prs:recind:rei_0154-3229_2002_num_100_1_984
Note: DOI:10.3406/rei.2002.984
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