Producer organisations in the meat sector
Résumé
For the French market Dr Duvaleix-Tréguer noted striking differences between the number of
recognised POs in the F&V sector (254) and in the pig sector (37). However, whereas the recognised
POs in the F&V sector cover only 50% of production, in the pig sector 89% of the production
are covered. Dr Duvaleix-Tréguer also described how each sector organises itself differently.
Whereas in the French dairy sector 50% of production is done by cooperatives, the other 50% are
done by POs, which negotiate framework agreements with industry. In the pork sector, there is a
high prevalence of economic POs, but not all of them are organised in the form of a cooperative.
She presented a case study on the marginal costs in hog production that distinguished between
‘independent’ POs that concentrate supply (horizontal cooperation), ‘marketing’ POs that have
links with downstream operations (slaughterhouse), and ‘supply & marketing’ POs that have also
links with upstream operations (feed). Members of supply & marketing POs have the lowest
marginal costs (i.e. the costs of increasing or decreasing production by one head), possibly because
they are mostly joined by large and efficient farms or because they can realise economies
of scale for their members. Compared to the marginal costs, the output price that members of
supply & marketing POs receive is relatively high. More generally, membership in POs can increase
the efficiency of producers and, in particular, quality schemes that are operated by POs can
increase the overall value-added in the food supply chain.
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