Universidad de Jaén

THE OLIVE OIL SECTOR: INTERNATIONAL STRUCTURE AND STRUCTURE OF THE FOOD CHAIN

Eleven. The olive oil sector in the world and in the European Union.
1.2. Structure of food industry in Spain: special reference to the olive oil sector.
1.3. The food chain olive oils.
1.3.1. The primary sector (agriculture).
1.3.2. The industrial sector.
1.3.2.1. Olive oil production:
1.3.2.1.1. classification of olive oils.
1.3.2.1.2. appellations of origin.
1.3.2.2. Industrial structure.
1.3.2.2.1. Mills.
  1.3.2.2.2. Packaging and operators.
  1.3.2.2.3. Extractors.
  1.3.2.2.4. Refineries.
1.3.3. The distribution sector.
1.3.4. Consumption in Spain olive oil.

CHARACTERISTICS OF THE MAIN TYPES OF BUSINESSES INVOLVED IN THE FOOD CHAIN ​​AND OLIVE OIL SECTOR SPECIFIC LEGISLATION

21. The concept of company and main types of companies involved in the olive sector.
2.1.1 Concept, elements and parts of the company.
2.1.2. Ownership, management and corporate governance.
2.1.3. Individual entrepreneurs.
2.1.4. Real communities.
2.1.5. Agricultural processing companies.
2.1.6. Industrial societies: SAL and SLL.
2.1.7. Corporations.
2.1.8. Cooperative Societies.
2.1.8.1. Type of cooperative societies.
2.1.8.2. Cooperatives in Spain and Europe.
2.1.9. Family Business.
2.2. Sector-specific legislation.
2.3.1. Law 5/2011, of October 6, the olive grove in Andalusia.
2.3.2. Law 13/2013, of 2 August, to promote the integration of cooperatives and other associative entities of agribusiness character.
2.3.3. Another national implementing legislation.

ANALYSIS OF THE ORGANIZATION OF COOPERATIVE MILLS AS KEY INSTITUTIONS IN THE PRODUCTION OF OLIVE OIL

3.1. The organizational structure of the cooperative olive
3.2. The democratic organizational structure
3.2.1. The meeting of members
3.2.2. The governing council
3.2.3. Other democratic bodies
3.3. Professionalised organizational structure

ANALYSIS OF THE ENVIRONMENT IN THE OLIVE OIL SECTOR

4.1. Environment definition and types of environment
4.2. Analysis of the general environment (threats and opportunities).
4.3. Analysis of the competitive or environment.
4.4. Internal analysis (strengths and weaknesses).

THE PROCESS OF INTEGRATION IN THE OLIVE OIL SECTOR

5.1. Cooperation agreements between companies: the opportunity of collaboration.
5.2. Business concentration agreements: types.
5.2.1. Agreements of economic and business concentration without linking equity.
5.2.1.1. Generic concentration Agreements
5.2.1.2. Specific agreements concentration of the social economy.
5.2.2. Formulas concentration of economic and business links with heritage: mergers
5.3. Special reference to olive cooperative groups.


  THE FUTURE OF THE OLIVE OIL SECTOR: CHALLENGES AND STRATEGIES

6.1. Formulating strategies and restructuring plan of the primary sector.
6.1.1. Backward integration (sections / agricultural service companies).
6.2. Developing strategies to internal restructuring of cooperative mills and industry.
6.3. Strategic plans aimed at making a commercial activity.
6.4. Developing strategies for enterprise restructuring in the olive sector.
6.4.1. Central purchasing and sales.
6.4.2. Mergers and other forms of integration used in the sector.
6.5. New business opportunities in the olive sector.

Other activities and visits.

lectures,exhibitiontheory andgeneral examples, technical visits /presentationsfieldsiminariosdebates

practical classes and other

Students with special educational needs should contact the Student Attention Service (Servicio de Atención y Ayudas al Estudiante) in order to receive the appropriate academic support

This subject is attending classes and therefore, the final grade of each student will come from the integration of the results of the following two concepts:
- Monitoring of student work: attendance to field practices (1 point) and presentation and exhibition of the work performed (2 points). This concept will be a maximum total of three out of ten.
- Making a written test (final exam): the score on a written test, theoretical and practical content, conducted at the end of the semester, and in which the student can get up to a total of 7 points.
If the student could not come regularly to attend classes and practices and expose the work performed and when properly justified (be working, sick leave, hospitalization, etc.) may apply for an evaluation by a test end of 10 points.
The written test is to assess the following competencies: CE23, CE24, CE25, CE26 and CE27.
With the presentation / exhibition of the work done it is to assess the following competencies: CB6, CB7, CB8, CB9, CB10, CG1, CG9, CG14, SS7, SS9, SS10 and SS14.
With technical / field trip is intended that students assume the following responsibilities: CB7, CG1, CG2, CG3, CG14, CT9 and CT10
In the test in class and any electronic device is not permitted.