Competitiveness of regional products in the international food market
نویسنده
چکیده
The paper deals with the quality issue in the market of regional products. It shows that the particular institutional mechanisms at the core of their quality definition and perception, can hamper regional products in successfully coping with the current competitive changes in the international food system. The standardization of food consumption patterns, the consolidation of food manufacture and retail sectors, and biotechnology seem to be the three main risk factors for these markets. We argue that in order to sustain regional products both public and private interventions must be carried out, aimed at preserving local cultural milieus and enhancing producers’ marketing efforts. 77 EAAE Seminar / NJF Seminar No. 325, August 17-18, 2001, Helsinki Competitiveness of regional products in the international food market
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