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European Pork Chains

  • European Pork Chains

European Pork Chains

Edited by: Jacques Trienekens, Brigitte Petersen, Nel Wognum and Detert Brinkmann

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Author(s): Edited by: Jacques Trienekens, Brigitte Petersen, Nel Wognum and Detert Brinkmann

About The Book

In this book the results are presented of a comprehensive inventory of pork chains that has been conducted through expert interviews and in-depth case studies. The main focus of the book is on how well diverse and fragmented supply in the European pork sector matches differentiating demands for pork products in rapidly evolving markets.

One of the central topics discussed in the book is management of quality in diverse mainstream and specialty European pork chains. Inter-enterprise information systems, governance forms, logistics and sustainability aspects of European pork chains are also presented, as well as a number of interesting innovations in the chains.

The book gives a comprehensive picture of the structure, functioning and challenges of the European pork sector. It is intended to be a valuable source of information for practitioners as well as scientists.

More Information

One of the central topics discussed in the book is management of quality in diverse mainstream and specialty European pork chains. Inter-enterprise information systems, governance forms, logistics and sustainability aspects of European pork chains are also presented, as well as a number of interesting innovations in the chains. 

'European pork chains' consists of four chapters that discuss the European pork chain as a whole and nine chapters that present case studies. The latter comprise three specialty pork chains (Iberian ham from Spain, Mangalica pork from Hungary, and organic pork from the Netherlands) and three regional pork chains in Europe (a Greek integrated chain, the German 'Eichenhof' chain and the French 'Cochon de Bretagne' chain). To enable comparison with chains outside Europe, a review of pork chains in China, Canada, Brazil and South Africa has been included. 

The book gives a comprehensive picture of the structure, functioning and challenges of the European pork sector. It is intended to be a valuable source of information for practitioners as well as scientists. 

Additional Information

Author Edited by: Jacques Trienekens, Brigitte Petersen, Nel Wognum and Detert Brinkmann
Availability In Print
Dimensions Unknown (W x H x D)
Extent 286pp
ISBN 9789086861033
Publication date 2009
Book Type Hardcover

Contents

Preface

Part I. Introduction
Chapter 1. Introduction to the European pork chain - Jacques Trienekens and Nel Wognum

  1. Challenges for food production
  2. Food chain approach
  3. Quality management
  4. Quality information exchange and traceability
  5. Pork chain description
  6. Pork production and consumption figures
  7. Pork chain approach in this book
  8. Outline of the book
    References

Part II. Organisation, logistics and environmental issues
Chapter 2. Organisation, logistics and environmental issues in the European pork chain - Nel Wognum, Jacques Trienekens, Mark Wever, Jelena Vlajic, Jack Van der Vorst, Onno Omta, John Hermansen and Thu Lan T. Nguyen

  1. Introduction
  2. Public food quality standards
  3. Private quality standards
  4. Relationships between actors in fresh pork chains in Europe
  5. Organisation of quality management
  6. Logistics
  7. Environmental profile of pork chains
  8. Conclusion
    References

Part III. Quality management and information exchange in European pork chains
Chapter 3. Quality management systems in European pork chains - Suzanne Ellebrecht, Detert Brinkmann and Brigitte Petersen

  1. Introduction
  2. Quality management systems in the EU ? a pork-related overview
  3. The Netherlands
  4. Denmark
  5. Belgium
  6. Germany
  7. France
  8. Spain
  9. Greece
  10. Hungary
  11. Summary
    References

Chapter 4. Information systems support in European pork chains - Richard Lehmann, Melanie Fritz, Detert Brinkmann, Gerhard Schiefer and Brigitte Petersen

  1. Introduction
  2. The Netherlands ? fresh pork chain
  3. Germany
  4. Spain
  5. Greece ? fresh pork chain
  6. Hungary ? fresh pork chain
    References
    Appendices

Part IV. European pork specialty chains
Chapter 5. Iberian dry-cured ham chain in Spain - Sara Pe¤a, Isabel de Felipe and Juli n Briz

  1. Introduction
  2. Governance and chain structure
  3. Regulations and quality standards
  4. Information
  5. Production process and innovation
  6. Pricing
  7. Concluding remarks
    References

Chapter 6. Mangalica pork chain in Hungary - Di na B n ti and G bor V rkonyi

  1. History of Mangalica breeding
  2. Renaissance of Mangalica
  3. The existing Mangalica varieties
  4. Fatty acid composition of the tissues of Mangalica and other pig genotypes
  5. Main challenges
  6. Initiatives and innovations
    Acknowledgements
    References

Chapter 7. De Groene Weg: the organic pork chain in the Netherlands - Rannia Nijhoff-Savvaki, Jacques Trienekens and Onno Omta

  1. Introduction
  2. Profile of the organic pork chain De Groene Weg
  3. Governance forms 158
  4. Quality management and standards
  5. Legislation and regulations
  6. Organic pork chain performance
  7. Innovations
  8. Summary and conclusions
    References
    Further reading

Part V. European regional pork chains
Chapter 8. Greek regional pork chains - Ilias P. Vlachos

  1. Introduction
  2. Chain actors
  3. Governance in Greek regional pork chains
  4. Quality management and standards
  5. Use of information
  6. Performance in the pork chain
  7. Summary and concluding remarks
    References

Chapter 9. The Eichenhof chain - Susanne Ellebrecht, Detert Brinkmann and Brigitte Petersen

  1. Introduction
  2. Governance
  3. Quality management and standards
  4. Use of information
  5. Information exchange in the pork chain
  6. Performance in the pork chain
  7. Innovations in the pork chain
  8. Towards integrated inter-enterprise quality management systems
    References

Chapter 10. Le Cochon de Bretagne: a brand and producers? organisation - Nalini Rakotonandraina and Lo‹c Sauv‚e

  1. The Cochon de Bretagne
  2. Organisation
  3. Marketing and sales strategy
  4. Quality management system
  5. Monitoring
  6. Customer and supplier relationships
  7. SWOT analysis
  8. Conclusion
    References

Part VI. Non-European pork chains
Chapter 11. The Chinese pork sector - Jiqin Han

  1. Introduction
  2. Pork production and supply: undergoing rapid change
  3. Pork slaughtering and processing: fragmentation and integration coexist
  4. Pork distribution and marketing
  5. Quality management and regulation
  6. Conclusion
    References

Chapter 12. Pork chains in South Africa - Johann Kirsten, Chris Blignaut and Danie Visser

  1. Introduction and overview of the South African pig industry
  2. A brief overview of the two chains
  3. Pork chain relationships
  4. Quality management and standards
  5. Use of information
  6. Performance in the South African pork chain
    References

Chapter 13. Pork chains in Brazil and Canada: a comparison- Maria Stella Melo Saab and Marcos Fava Neves

  1. Introduction
  2. Brazil
  3. Canada
  4. Analysis
    References

Part VII. Conclusions
Chapter 14.
Concluding remarks - Jacques Trienekens and Nel Wognum

  1. Overview
  2. Major innovations in European pork chains
  3. Major challenges to the pork sector in different parts of Europe
    References

List of authors
Keyword index

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