The authors examine wages and working conditions in meat processing and confectionery in France. Working there may not require much skill, or command good wages and working conditions, but this article reveals a more complex, positive situation than expected, thanks to the "French model's"...

Retailers hold portfolios of complex and structured private labels (PL) brands from low cost positioning to premium. In addition, in recent years, the competition between these various brands with national brands invite to use many quality cues with the aim of improving the quality perceived by...

L’Oréal propose à des étudiants du monde entier de créer un nouveau produit pour l’une de ses marques et devenir ainsi chef de produit du groupe le temps d’un concours. Même si des objectifs de communication sont souvent avancés pour justifier ce type d’actions, une analyse...

La nutrition suscite un intérêt croissant chez les industriels de l'agroalimentaire. Chaque année, on assiste ainsi à des lancements de plus en plus nombreux de nouveaux produits présentant des bénéfices nutritionnels. Cependant, il est utile de rappeler que la nutrition n'est pas un...

This article provides a comparative analysis of changes in numerical and functional labour flexibility in the French and the UK food processing industry. Based upon case study data, it explores the interaction between competitive pressures and institutional and regulatory structures and their...

The aim of this study is to identify the micro-economic determinants of the Burgundy wine. Using yearly data, from 1980 to 1999 concerning : harvest, price downstream, inventories downstream, price uphill, inventories uphill, we proceed in two steps : - first step : we try to establish causal...