Les exigences de la boucherie moderne. Le cas des boucheries Bernard

Louis Dubois

Économie rurale, 1970, vol. 85

Abstract: The feat of selling best quality meat at competitive prices has been accomplished by Bernard's, the Butchers, by simplifying services, by directing sales according to the prices of the market, by buying in bulk. The financing of purchases is facilitated by the «new» money obtained from sales direct to the public. But supply remains difficult. The average customer has fixed tastes and limited buying power ; the French market offers irregular and heterogeneous products. It is necessary to import. The standardization of quality and cutting-up would allow the branch to be organized by contrats.

Keywords: Livestock; Production/Industries (search for similar items in EconPapers)
Date: 1970
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Persistent link: https://EconPapers.repec.org/RePEc:ags:ersfer:350659

DOI: 10.22004/ag.econ.350659

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