Dynamique de la concurrence et evolution de la filiere viande bovine

In this article, the writers study how a lot of new strategies chosen by some firms, changed the stability of french slaughtering, beef processing and wholesale trading sector at the end of the sixties. They show that the firms who have chosen development, capitalization and products-innovation get better performances. They explain the effects of these changements on the market structures. Indeed they involved a progressive decline of small-scale production by crafstmen and emergence of a concentrated and industrial pole.