Learning objectives
<br />Students learn about instruments for analysing the agri-food system and firms along the food chain.<br />It looks at elements of the system and aspects of evolution of demand for food products and then at the issue of quality and institutional labelling and company policy and strategy.<br />Management behaviour of various types of company including cooperatives and producer associations are examined.<br />The course also covers documentation (statements of assets and liabilities and statements of accounts) registering and assessing administrative effects of management decisions.
Course unit content
<br />1. The agri-food system<br />1.1 Interpreting the agri-food system<br />1.2 Structure of the agri-food system<br />1.3 Agriculture in the national economy<br />1.4 The agri-food sector in Italy<br />1.5 Food chains and agri-food districts<br /> <br />2. The market and the farm<br />2.1 The market for agricultural products<br />2.2 Distribution margins and derived demand<br />2.3 Public control of agri-food prices<br />2.4 European integration and effects on the market<br />2.5 WTO and prospects for world trade<br /> <br />3. Agri-food production and consumption<br />3.1 Food production<br />3.2 Dynamics of food consumption<br />3.3 Models of food consumption<br />3.4 New distribution channels in the food system<br /> <br />4. Quality food policies<br />4.1 The concept and role of quality and safety in the agri-food system<br />4.2 Food policy and consumer protection<br />4.3 The EU and quality<br />4.4 Quality labels in agri-food<br />4.5 Quality in process and product in agri-food companies<br /> <br />5. Cooperative management<br />5.1 Economic aims of a cooperative company<br />5.2 Relationship between cooperative company and members<br />5.3. A budget<br />5.4 Management of a cooperative company<br />5.5 Development and crisis of agri-food cooperatives<br /> <br />6. Producer associations and organisations in agri-food<br />6.1 Producer association legislation<br />6.2 Role of producer associations<br />6.3 Aspects of management of producer associations and organisations <br />
Bibliography
<br /> - Selected texts on agri-food economics, 2005 Edition. Photocopy office, Economics Faculty, University of Parma.<br /> <br />- Further reading will be shown on the Professor’s webpage.<br /> <br />Supplementary reading:<br /> <br />- C.Giacomini, B.M. Bonomi, G. Martorana, L’esperienza delle associazioni di produttori in agricoltura, INEA, Roma, 1996. <br /> <br />- L.Sicca, Lo straniero nel piatto, Egea, Milano, 2002.
Teaching methods
<br /> Students may be asked to write short papers for seminars during the course. Written and oral exam.
