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Production et commercialisation de la viande bovine

Author

Listed:
  • Claude Broussolle

    (ESR - Unité de recherche d'Économie et Sociologie Rurales - INRA - Institut National de la Recherche Agronomique)

Abstract

L'importance et la complexité du marché de la viande bovine dans la formation du revenu des agriculteurs et dans l'équilibre économique général posent de difficiles problèmes. A la différence du lait, la viande bovine est déficitaire dans la Communauté Économique Européenne. Cette situation, apparemment favorable, devrait inciter les éleveurs français à développer cette production au détriment du lait. Encore faudrait-il que nos excédents de viande puissent être exportés facilement chez nos partenaires, ce qui n'est pas le cas, et que, au niveau de l'exploitation il soit au moins aussi rentable de faire de la viande que du lait.

Suggested Citation

  • Claude Broussolle, 1968. "Production et commercialisation de la viande bovine," Post-Print hal-02859679, HAL.
    • Handle: RePEc:hal:journl:hal-02859679
    as

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