Report of Third Interdisciplinary Group Discussion

Economic and Organisational Aspects of Production, Processing and Marketing
  • J. C. Bowman
  • P. Susmel
Part of the Current Topics in Veterinary Medicine and Animal Science book series (CTVM, volume 5)


As essential background to our discussions we cosidered the future competitive position of beef in relation to its main alternatives: pigment, poultry, sheepment and vegetable proteins. As things stand, we believe the cost of production of beef is likely to continue to rise in real terms, while that of its competitors will not increase so much. However, we recognise that beef has the larger scope for improvements in technical efficiency. if the context is right for the adoption of changing technology in beef production and processing, this difference in costs of production can be narrowed. The basic problem is one of creating the right context for these changes.


Meat Quality Vegetable Protein Eating Quality Beef Production Holstein Breed 
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Copyright information

© ECSC, EEC, EAEC, Brussels-Luxembourg 1979

Authors and Affiliations

  • J. C. Bowman
    • 1
  • P. Susmel
    • 2
  1. 1.Centre for Agricultural StrategyUniversity of ReadingEngland
  2. 2.Università Degli StudiPaduaItaly

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