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Manioc --- Cassava --- Manihot esculenta --- Root vegetables --- Food technology --- Villages --- Africa --- Agriculture --- Industries de transformation --- Landbouw --- Verwerkende industrie --- 633.493 --- 631.56 --- <1-773> --- <1-773> Gebieden in ontwikkeling. Ontwikkelingslanden --- Gebieden in ontwikkeling. Ontwikkelingslanden --- 631.56 Preparation of produce. Treatment after harvesting. Postharvest --- Preparation of produce. Treatment after harvesting. Postharvest --- 633.493 Cassava. Manioc. Manihot utilissima --- Cassava. Manioc. Manihot utilissima --- Bitter cassava --- Casava --- Jatropha manihot --- Mandioca --- Manihot manihot --- Manihot utilissima --- Sweet-potato tree --- Tapioca plant --- Yuca --- (669) NIGERIA --- (666.8) IVORY COAST --- 60 TECHNOLOGY --- (81) BRAZIL --- <669> Nigeria --- Nigeria --- Manihot --- Maniok. --- Cassava. --- Technologie autochtone

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The Cota, territorialised food-processing cooperation partnerships, are made up of groups of SME which apply pioneering collective strategies to improve their competitiveness by using the region as a decisive variable. The study of some fifteen cases suggests two analysis paths. The first covers the building up of these new forms of cooperation by highlighting organisational trajectories. The second puts forward thoughts on the role of the territory variable in the Cota dynamics through original territorialisation strategies. The Cota are not just an analysis tool for new forms of cooperation in the food-processing industry. They are also of interest politically, as they constitute an experimental laboratory for public action by putting forward outline recommendations for good support practices.

Food industry and trade --- Agriculture and state --- Agricultural industries --- Agribusiness --- Industries --- Agrarian question --- Agricultural policy --- Agriculture --- State and agriculture --- Economic policy --- Land reform --- Environmental aspects --- Government policy --- public policy --- land settlement --- food

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Certains systèmes agroalimentaires localisés (Syal) semblent tout à la fois constituer une réponse à la vague de mondialisation et ouvrir des pistes pour affronter les enjeux d'un développement (plus) durable. Ils participent en effet à une dynamique socio-économique locale, valorisent des ressources naturelles tout en les préservant, ou offrent des produits ayant une forte « densité culturelle ». Mais d'où les Syal tiennent-ils ces propriétés ? Vaste question que cet ouvrage explore sous l'angle original des relations entre le changement technique et l'ancrage territorial des activités productives.De la mise en valeur de la race bovine d'Aubrac dans les années 1960 jusqu'au questionnement des modèles techniques de production de légumes dans les Pyrénées-Orientales, en passant par la relance du safran dans le Quercy, la qualification des fromages corses ou du fromage de Cotija des rancheros mexicains, les auteurs analysent de multiples expériences qui dessinent les voies de futurs possibles. Cet ouvrage s'adresse à un public de chercheurs et d'enseignants aussi bien que de responsables politiques ou associatifs, d'animateurs territoriaux et de praticiens du développement.

Agricultural industries --- Sustainable development --- Industries agricoles --- Développement durable --- Produit végétal --- Plant products --- Produit végétal transformé --- Processed plant products --- Produit animal --- Animal products --- Localisation des productions --- production location --- Diversification --- Facteur de production --- production factors --- Géographie économique --- Economic geography --- Politique de la production --- Production policies --- Spécialisation --- Production specialization --- Environnement socioculturel --- sociocultural environment --- Environnement socioéconomique --- socioeconomic environment --- France --- Argentina --- Brazil --- Développement durable --- Food supply. --- Food supply --- Food industry and trade. --- International cooperation.

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