Nordic-Iberian cod value chains : explaining salted fish trade patterns / Knut Bjørn Lindkvist, Torbjøn Trondsen, editors.
This book is a multidisciplinary analysis of cultural, regional and economic factors affecting international food trade. Contributions from expert authors illuminate the importance of food culture prevailing in the market as a basis for decisions about food trading. Central concepts include value ch...
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| Other Authors: | , |
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| Format: | Ebook |
| Language: | English |
| Published: |
Cham :
Springer,
2015.
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| Series: | MARE publication series ;
v. 8. |
| Subjects: | |
| Online Access: | Springer eBooks |
| Summary: | This book is a multidisciplinary analysis of cultural, regional and economic factors affecting international food trade. Contributions from expert authors illuminate the importance of food culture prevailing in the market as a basis for decisions about food trading. Central concepts include value chains, conventions and public infrastructure, and their importance for international trade . The reader is taken into a discussion about cultural and economic contexts which influence local decisions among buyers and manufacturers of seafood, and how those contexts mutually influence trade between countries. Chapters investigate the trading pattern of codfish (Bacalao), between Nordic and Iberian countries and discuss how business relations are created and structured. The driving forces behind such patterns and how business relations become habits which are hard to change, are revealed through the research presented. As a multidisciplinary work, this book will have broad appeal. It will be of interest to those exploring cultural, economic and public policy issues associated with food trade, as well as anyone with an interest in the seafood market or the Nordic and Iberian regions. |
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| Physical Description: | 1 online resource. |
| Format: | Mode of access: World Wide Web. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 3319164058 9783319164052 |
| ISSN: | 2212-6279 ; |