1 / 7

Introduction The Bornholm food case:

Linking in to global knowledge flows Malmö Högskola , 22 April 2010 Knowledge Dynamics in the Food and Drinks Sector of Bornholm Jesper Manniche Senior Researcher Centre for Regional and Tourism Research. Introduction The Bornholm food case:

ena
Download Presentation

Introduction The Bornholm food case:

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Linking in to global knowledge flowsMalmöHögskola, 22 April 2010Knowledge Dynamics in the Food and Drinks Sector of BornholmJesper MannicheSenior ResearcherCentre for Regional and Tourism Research

  2. Introduction • The Bornholm food case: • Concerns the restructuring and change of the agri-food sector on Bornholm since 1995 – a process typical for Northern European food markets: On the background of dramatic decline in standardised food industry (and related agriculture and fishing), more than 40 new firms and more than 200 new jobs have been established with productions of specialised food and beverage products, marketed as “Bornholm regional food”. • Concerns the development of (what is new?)- a variety of “new” food and drinks products (”New Bornholm cuisine”)- experience elements added to food (both at firm and collectivelevel) - a commoncross-sectordevelopment platform (2 producer associations, rural policy/LAG, etc.) - a new trendy place-branding of Bornholm (food and foodentrepreneurs as a tourismreason-to-go) • Main facilitating conditions were Bornholm’s brand as significant tourism destination (urban customers come to the island during summers and recognize the place-brand in city supermarkets during winters) and new consumer demands • Unusualobject for innovation study: traditionalmanufacturingsector of food and drinks and peripheral/rural region of Bornholm – not generation but diffusion and contextualization of knowledge, new light onopportunities, barriers and external links of traditional business forms in rural areas in the KnowledgeEconomy (New Rural DevelopmentParadigm?)

  3. Knowledge Dynamics in the Food Sector: The products and markets of firmsdeterminetheirneeds for knowledge - and constitutetwo fundamental dimensions for categorizingfood and otherproductions: ”The 4 Worlds of Production” (Storper & Salais) Dedicatedproducts (experiences/services) Close producer-consumerinteraction Smokehouses Hot dog stands French/Italian-style ”slowfood” Wine-routes Market/Customer relation Genericproducts sold via anonymous (super)markets Limitedproducer-consumerinteraction Conventionalagriculture and foodprocessing Specialty/Organicfood Specialized Standardized Product/Technology

  4. Bornholm foodnetworks in the four Worlds of Production In the Product/Technology dimension producers have nocommon basis, i.e. theyprovidetheirproduct/technologyknowledgeindividually via externalsources. In the Marketdimension producers divide in twogroups: thoserelyingondirectsale/tourists (dedicatedproducts) and thoserelyingon distribution via retailers (genericproducts). The commonconditionscauseimportant regional knowledgeexchange, re-circulation and anchoring. Dedicatedproducts (experiences/services) Close producer-consumerinteraction Regional CulinaryHeritage Association (cross-sector participation) Commonknowledgedynamicsonexperience elements, rural start-ups, commercialisation, marketing) Market/Customer relation Genericproducts, allowing for sale onanonymous (super)markets Gourmet Bornholm Association (onlyfoodmanufacturers) Commonknowledgedynamicsonniche/scaleproduction, distribution, packaging, marketing) Specialized Standardized Product/Technology

  5. Knowledgein-flow and re-circulation in the development of Bornholm Food

  6. Policy perspectives:- The overall trend in the agri-foodsector is continuousdecline and concentration of conventionalfoodsupplychains.- However, clear development potentials in foodwithdistinctidentity – especially for rural areas: jobs and highervalue-add, more prosperousexternallinkages, more ”trendy” image thatcouldattracttourists and new-comers. - BUT Bornholm resultscannotbetransferreddirectly to other rural areas and not all rural areascanbewinners (e.g. institutionalbarriers).- The need for integration/interaction of producers’ and consumers’ knowledge is evident in the case of food – howcan policy support this, e.g. in research and innovation programs? - Food knowledgedynamicsareverycomplex - despiteonlylittle generation of new knowledge. External knowledge links arecrucial– as well as the local/regionalcapacity to anchoring for whichsector-crossinginteraction is an important element.- The Bornholm case shows the importance of social/cultural/politicaldiscourses for the development of consumermarkets. Public policy discourses and initiativeson ”environmentalsustainability” willbecrucial for the future development.

  7. Thankyou for the attention!

More Related