Geographical indications, protected denominations and traditional specialties: quality policy, valorization and rural development

MAN03

This course will open by giving an overview of markets and policies for geographically differentiated quality food products in Europe and outside the EU. Attention will then be given to the economics of quality food products, spacing from its rationale to open issues and externalities. Consumer’s attitude, valorization and marketing strategies, as well as different distribution channels will then be discussed. A visit to the leading international educational and training center for Italian Cuisine, a guided degustation and a lecture will show the strong relationship between cuisine and typical food products. The role of consortia, barriers to export, frauds and counterfeiting will be presented. The focus will then move to the valorization and promotion of PDOs and PGIs on the global market, looking at issues, non-tariff barriers and lessons learned. The synergic relationship with tourism and rural development, as well as the pivotal role of higher education and international associations/agreements will be discussed too.

- Monday:

Markets and policies for geographically differentiated quality food products within and outside the European Union                 

The economics of quality food products: rationale, issues and externalities

- Tuesday:

Consumers’ attitude, valorization and marketing strategies                  

Premium brands, retail and other distribution channels                  

Cuisine and typical food products, between tradition and innovation

- Wednesday:

Visit to EXPO Milano 2015

- Thursday:

The role of consortia, barriers to export, frauds and counterfeiting                   

Valorization and promotion of PDOs and PGIs on the global market: issues, non-tariff barriers and lessons learned

- Friday:

Typical products, tourism and rural development: a synergic relationship

Fostering the relationship among territory, culture and quality food products through higher education and international associations/agreements

Scientific advisor

Lecturers

Participants profile

- Farmers and entrepreneurs

- Producer organizations

- Local policy makers

- Governmental institutions

- Importers

- Ho.re.ca

- International retailers

- Operators in tourism and leisure activities

- Others with a specific interest in the topics

Field Trips

- Dairy factory producing Parmigiano Reggiano and Parmigiano Reggiano Consortium (to be confirmed at a later date)

- Parma ham Consortium and Parma ham processing plant (to be confirmed at a later date)

- ALMA Scuola Internazionale di Cucina Italiana (to be confirmed at a later date)

Period

FromSeptember 7th 2015
ToSeptember 11th 2015

Location

CREMONA
Palazzo Trecchi

Language

The course will be delivered in English. Upon request, this course can be repeated in another language.

Participation Fee

The participation fee is € 1,600.00. For applications made before June 9th 2015 a 20% discount will be applied (participation fee = € 1,280.00)

If two or more members of an organization apply for the same course the first participant will pay the full fee, but additional members will have a reduced participation fee of € 1,200.00. 

The application deadline for the course MAN03 is July 24th, 2015.

The participation fee includes:

- Tuition costs, including all training materials and use of the location’s training facilities and related services

- Participant costs, including the course field trips, transfer to and from EXPO Milano 2015 + entrance ticket, the lunches of Monday, Tuesday, Thursday and Friday, a gala dinner and special evening event, and a final dinner. 

Brochure

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