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The Production of Parmigiano-Reggiano Cheese.

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K. de Roest 2000
The Production of Parmigiano-Reggiano Cheese. The Force of an Artisanal System in an Industrialised world
Van Gorcum Assen. ISBN 90-232-3651-3 The Force of an Artisanal System in an Industrialised world analyses the strength of a unique dairy system in Europe producing the well known Parmesan cheese. The force of the system is explained by the strong cohesion between actors at different levels of the production chain, the compliance with strict production regulations and the strong involvement of local institutions. The artisanal and labour intensive production techniques of this system provide higher employment levels than found in industrial dairy systems.

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Jan Douwe van der Ploeg
Professor of Transition Processes in Europe
Wageningen University
the Netherlands and Adjunct Professor of Rural Sociology
College of Humanities and Development Studies
China Agricultural University, Beijing, China.
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