Pork supply chains in the EU

Table of Contents

1. Introduction
   1. Study load
   2. Learning goals
   3. Teacher page
2. Course content: Pork supply chains in the EU
   1. Case 1: VION
   2. Case 2: Ham of Bayonne
   3. Case 3: EGO
   4. Assignments
3. General supply chain structure Assignments
4. Specific supply chain structures
   1. Case 1: VION
   2. Case 2 - Ham of Bayonne
   3. Case 3 - EGO
   4. Assignments
5. Introduction to governance structures
   1. Case 1: VION
   2. Case 2: Ham of Bayonne
   3. Case 3: EGO
   4. Assignments
6. Regulations
1. Case 1: VION
2. Case 2: Ham of Bayonne
3. Case 3: EGO
4. Assignments
7. Information systems
1. Case 1: VION
2. Case 2: Ham of Bayonne
3. Case 3: EGO
4. Assignments
8. Further reading

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?