ERG Syal Publications in a glance

  • Rapport de synthèse
  • Evolution des styles alimentaires à Dakar
  • La construction de la qualité des produits alimentaires
  • Le poisson fumé sur la Petite Côte sénégalaise
  • Approches et méthodes
  • La transformation artisanale de l’huile de palme au Bénin et au Nigeria
  • Consommation alimentaire des ménages urbains au Bénin
  • Les pratiques alimentaires à Ouagadougou, Burkina Faso
  • L’attiéké au Bénin
  • L’aspiration au changement alimentaire à Cotonou, Bénin
  • Production et commercialisation de l’afitin fon dans la région d’Abomey-Bohicon au Bénin
  • New issue of the journal
  • The reinterpretation of the agri-food system and its spatial dynamics through the industrial district
  • Apprendre à innover dans un monde incertain
  • Alimentos e Manifestações Culturais
  • Sistemas Agroalimentarios Localizados en America Latina. Alternativas para el desarrollo territorial
  • Methods and Procedures for Building Sustainable Farming Systems
  • Agriregionieuropa - Numero 30 - Settembre 2012
  • Investigación e innovación en el sector del aceite de oliva en España
  • NEW BOOK: Farming Systems Research into the 21st Century: The New Dynamic
  • La Innovacion en el sector Agroalimentario Euroregional Galicia-Norte de Portugal
  • Quality: A multi and interdisciplinary perspective
  • A proposal for analysing the performance of agricultural processing cooperatives
  • Group heterogeneity and cooperation on the geographical indication regulation: The case of the ‘‘Prosciutto di Parma’’ Consortium
  • International Marketing and Trade of Protected Designation of Origin Products
  • Processes of qualificationa Marketing andket 6Nn3do
  • Geografi ska ursprungsbeteckningar - En preliminär reflektion
  • D’une production localisée à une indication géographique en Amazonie : les enjeux écologiques de la production de farinha de Cruzeiro do Sul
  • Perspectivas Rurales
  • François Boucher evoca Syal en el momento de su visita en Bolivia
  • Local Agri-food Systems in a Global World: Market, Sociala MarEnvironmental Challenges
  • De la leche al queso: queserías rurales de América Latina
  • SEGREDO DA TERRA  - A New Food System in a New Economy
  • SEGREDO DA TERRA - One or more Organic Agricultures?
  • Sviluppo rurale sostenibile / Sustainable rural development
  • Gastronomins (politiska) geografi
  • Guía metodológica para la activación de sistemas agroalimentarios localizados (sial)

IT | Group heterogeneity and cooperation on the geographical indication regulation: The case of the ‘‘Prosciutto di Parma’’ Consortium

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Tags: geographic indication

Group heterogeneity and cooperation on the geographical indication regulation: The case of the ‘‘Prosciutto di Parma’’ Consortium

D. Dentoni, D. Menozzi, M.G. Capelli


This paper explores the impact of individual group members’ heterogeneous characteristics, resourcesa Marktrategies on their level of cooperation on defining the future regulation of Geographical Indications (GIs). By following a ‘‘grounded theory’’ approach, this study combines qualitative evidence from an indepth study on the ‘‘Prosciutto di Parma’’ Protected Designation of Origin (PDO) Consortium with quantitative evidence based on data collected from 94 Consortium membersa Maranalysed through path modelling. Results confirm that (1) ‘‘Prosciutto di Parma’’ Consortium membersahave highly and increasingly heterogeneous characteristics, assetsa Marktrategies Marthat (2) higher heterogeneity negatively aet 6Nn members’ agreement on the future level of restrictiveness of ‘‘Prosciutto di Parma’’ PDO as GI Martherefore the ket 6Niveness of o" ollective action. O anall, these findings give light to another internal barriandthat may threaten producers’ opportunity of profiting from o" use of established Marhighly recognized GIs. Manageriala Marpolicy implications for both ‘‘Prosciutto di Parma’’ Consortium membersa Marother groups gg anning established Marhighly recognized GIs are drawn.

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Food Policy 37 (2012) 207–216

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Created 23.05.12 Updated 23.05.12