La coopération laitière dans la montagne française
This article analyses dairy cooperatives of the French mountain region by focusing on the following steps: how they are created, how they function, and where they are located. There are three primary types of cooperatives, going back as far as the Middle Ages (in the Jura) and through the 19th centu...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institut de Géographie Alpine
2015-06-01
|
| Series: | Revue de Géographie Alpine |
| Subjects: | |
| Online Access: | https://journals.openedition.org/rga/2739 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841546677044903936 |
|---|---|
| author | Daniel Ricard |
| author_facet | Daniel Ricard |
| author_sort | Daniel Ricard |
| collection | DOAJ |
| description | This article analyses dairy cooperatives of the French mountain region by focusing on the following steps: how they are created, how they function, and where they are located. There are three primary types of cooperatives, going back as far as the Middle Ages (in the Jura) and through the 19th century (in Haute-Savoie) to the 20th century, mainly after 1945 (more or less everywhere, but predominantly in the Massif central). Today, there are around 250 dairy cooperatives in the mountain region, mostly in the Jura Mountains. The reason for their survival is their focus on producing quality cheeses protected by an AOC (controlled designation of origin) but also by the actions of the men who have managed this sector. The text underscores the geographical and functional diversity of the movement and examines the notion of mountain cooperatives. |
| format | Article |
| id | doaj-art-a4a573d00aa342779a9981e5bc177a3e |
| institution | Kabale University |
| issn | 0035-1121 1760-7426 |
| language | English |
| publishDate | 2015-06-01 |
| publisher | Institut de Géographie Alpine |
| record_format | Article |
| series | Revue de Géographie Alpine |
| spelling | doaj-art-a4a573d00aa342779a9981e5bc177a3e2025-01-10T15:56:11ZengInstitut de Géographie AlpineRevue de Géographie Alpine0035-11211760-74262015-06-01103110.4000/rga.2739La coopération laitière dans la montagne françaiseDaniel RicardThis article analyses dairy cooperatives of the French mountain region by focusing on the following steps: how they are created, how they function, and where they are located. There are three primary types of cooperatives, going back as far as the Middle Ages (in the Jura) and through the 19th century (in Haute-Savoie) to the 20th century, mainly after 1945 (more or less everywhere, but predominantly in the Massif central). Today, there are around 250 dairy cooperatives in the mountain region, mostly in the Jura Mountains. The reason for their survival is their focus on producing quality cheeses protected by an AOC (controlled designation of origin) but also by the actions of the men who have managed this sector. The text underscores the geographical and functional diversity of the movement and examines the notion of mountain cooperatives.https://journals.openedition.org/rga/2739cooperativeFrench mountainmilkcheesefruitiere |
| spellingShingle | Daniel Ricard La coopération laitière dans la montagne française Revue de Géographie Alpine cooperative French mountain milk cheese fruitiere |
| title | La coopération laitière dans la montagne française |
| title_full | La coopération laitière dans la montagne française |
| title_fullStr | La coopération laitière dans la montagne française |
| title_full_unstemmed | La coopération laitière dans la montagne française |
| title_short | La coopération laitière dans la montagne française |
| title_sort | la cooperation laitiere dans la montagne francaise |
| topic | cooperative French mountain milk cheese fruitiere |
| url | https://journals.openedition.org/rga/2739 |
| work_keys_str_mv | AT danielricard lacooperationlaitieredanslamontagnefrancaise |