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Specific supply chain structures

  1. Identify differences between stakeholders of the three supply chains.
  2. Identify differences between supply chains for each of the supply chain stages.
  3. What is the size of dry cured ham market in EU ? How is it evolved ?
  4. How  the PGI  was implemented in the EU ? What are the major changes since its implementation ?
  5. What are the evolutions of  consumers behaviour in the EU, their waits, needs, requirements as regard to fresh  pig meat product and also  to dry cured ham?