Abstract
The first part of the contribution analyses the Italian dairy industry, using data the 1937 industrial census. This study shows a complex sector, characterized by the presence of numerous small and medium sized companies and by a strong link between milk production and cheese-making. The second part of the chapter deals with the main trend in the industry between the end of Second World War and the beginning of a real integration of EC markets.
| Original language | English |
|---|---|
| Title of host publication | Cheese Manufacturing in the Twentieth Century. The Italian Experience in an International Context |
| Publisher | Peter Lang |
| Pages | 71-93 |
| Number of pages | 23 |
| ISBN (Print) | 9782807601246 |
| DOIs | |
| Publication status | Published - 2017 |
All Science Journal Classification (ASJC) codes
- General Arts and Humanities
- General Business,Management and Accounting
- General Economics,Econometrics and Finance
Keywords
- business history
- food history
- storia d'impresa
- storia del cibo e dell'alimentazione