Competitiveness of the EU dairy industry

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Competitiveness of the EU dairy industry

6

Preface

Two years ago LEI and Wageningen University carried out a study for the European

Commission DG Enterprise and Industry on the competitiveness of the

European Food Industry. In November 2007 that study played an important role

in a conference on this issue in Brussels, where the European Commission Vice-

President announced the installation of a High Level Group for the Food Industry.

Recently a follow-up study has been commissioned to the same project team,

to study a number of issues in more detail for the dairy industry as a representative

sector in the food industry. One of the topics of this study was the the

competitiveness of the dairy sector. This background report presents the results

of that study. They will be integrated with other topics in a final report published

by the European Commission.

Jo Wijnands, LEI Wageningen UR, developed the methodology of this part of

the research. Students Agnieska Batowska and Kedir Nesha Turi carried out

detailed research on innovation and business dynamics, under the supervision

of Jo Wijnands and Koos Gardebroek (Wageningen University). The report was

written by Jo Wijnands, Gemma Tacken and Krijn Poppe.

We thank DG Enterprise and Industry for their support in this study. We hope

and expect that the results will be useful in the discussions of the High Level

Group and that they are inspirational for future scientific work on this issue.

Prof. dr. R.B.M. Huirne

General Director LEI Wageningen UR

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