The Italian goods-producing economic sector of alimentary pasta is a so-called traditional field that represents a meaningful example to be followed by other mature productive compartments, which are losing importance. Up to now, in fact, it has been able to stand up well against the producers of countries whose inputs have got lower costs as well as to increase its development in foreign markets (improving export and foreign direct investments). On one hand, good sectarian performances are linked to the presence of a wide domestic market, as well as to the choice of betting on technological investments and product innovation. On the other hand, even if in Italy there has always been a strong competition among a lot of pasta factories, often placed in the South (4,000 employees and 2,800 billions sales), almost all the firms have tried to protect the pasta nutritive aspects and dietetic characteristics. That’s thanks to the severe government rules towards pasta-makers too. Product quality represents the corner stone of Italian success and it has been considered both from big and small factories more important than costs saving and final prices. By examining the existing organisational structure, therefore, the Italian sector of alimentary pasta seems to have many economic capacities still available.
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