Universidad de Jaén

TOPIC 1: THE OLIVE OIL SECTOR: INTERNATIONAL STRUCTURE AND STRUCTURE OF THE AGRI-FOOD CHAIN

1.1. The olive oil sector in the world and in the European Union.

1.2. The olive oil agri-food chain.

The primary sector (agricultural sector). 1.2.2.

1.2.2. The industrial sector.

1.2.2.2.1. Olive oil production:

1.2.2.2.1.1.1. Classification of olive oils.

1.2.2.2.1.2. Denominations of origin.

1.2.2.2. The industrial structure.

1.2.2.2.2.1. Olive oil mills.

1.2.2.2.2.2.2. Packers and operators.

1.2.2.2.2.3. Extractors.

1.2.2.2.2.4. Refineries.

1.2.2.3. The distribution sector.

1.2.4. Olive oil consumption in Spain.

TOPIC 2. CHARACTERISTICS OF THE MAIN TYPES OF COMPANIES INVOLVED IN THE OLIVE OIL AGRI-FOOD CHAIN AND SPECIFIC LEGISLATION IN THE SECTOR.

2.1. The company and its characteristics.

2.1.1. Concept, elements and parts of the company. 2.1.2.

2.1.2. Typology of companies.

2.1.3. Ownership, management and governance of the company 2.2.

Socially responsible companies: principles of general application. 2.3.

2.3. Legislation specific to the sector

2.3.1. Law 5/2011, of October 6, of the olive grove of Andalusia. 2.3.2.

2.3.2. Law 13/2013, of August 2, on the promotion of the integration of cooperatives and other associative entities of an agri-food nature 2.3.3.

2.3.3. Other legislation of national application.

TOPIC 3. ANALYSIS OF THE ORGANIZATION OF COOPERATIVE OLIVE OIL MILLS AS DOMINANT ENTITIES IN THE PRODUCTION OF OLIVE OIL

3.1. The organizational structure of the cooperative olive oil company

3.2. The democratic organizational structure

3.2.1. The assembly of members

3.2.2. The Governing Council

3.2.3. Other democratic organs

3.3. The professionalized organizational structure 3.4.

3.4. Other issues to be highlighted

TOPIC 4. ANALYSIS OF THE ENVIRONMENT IN THE OLIVE SECTOR

4.1. Definition of environment and types of environment

4.2. Analysis of the general environment (threats and opportunities).

4.3. Analysis of the competitive or specific environment. 4.4.

4.4. Internal analysis (strengths and weaknesses).

4.4.1. SWOT analysis.

TOPIC 5. THE INTEGRATION PROCESS IN THE OLIVE OIL SECTOR

5.1. Cooperation agreements between companies: the opportunity for collaboration.

5.2. The agreements of business concentration: typology.

5.2.1. Agreements of economic-business concentration without patrimonial entailment.

5.2.1.1.1. Generic merger agreements.

5.2.1.2. Merger agreements specific to the social economy.

5.2.2.2. Formulas of economic-business concentration with equity linkage: mergers.

5.3. Special reference to the olive cooperative groups.

TOPIC 6: THE FUTURE OF THE OLIVE SECTOR: CHALLENGES AND STRATEGIES

6.1. Formulation of strategies and restructuring plan of the primary sector.

6.2. Formulation of strategies aimed at the internal restructuring of the cooperative mills and the industrial sector. 6.3.

6.3. Strategic plans aimed at commercial action.

6.4. New business opportunities in the olive oil sector. Diversification strategies

All directed training activities will be carried out through the virtual teaching platform: lectures -master classes, theory and general examples, virtual conferences and virtual technical visits-, practical classes and exercise resolution and tutorials -supervision of directed work, clarification of doubts and comments on individual work-.

Both synchronous and asynchronous resources will be used, through the Virtual Teaching and Computing services of the University of Jaén.

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

The evaluation system is structured around three parts.
1. In understanding the theoretical concepts of the subjects covered in the course, through virtual activities designed and programmed for it.
2. In the quality of the work, cases and exercises proposed in the virtual teaching platform
3. In the active and committed participation of the students in the development of the virtual activities programmed in the subject.

Being 100% virtual teaching, the methodological tools for evaluating students are those included in the Methodology and Activities section.
To assess the degree and quality of student participation, the faculty will specify what this participation will consist of. To evaluate the acquisition of the theoretical concepts of the subject, a written test will be carried out on-line. Finally, to evaluate the completion of work, cases and exercises, tasks will be designed and the different ways of evaluating them in each topic will be explained.

In the RUCT memory it is a 100% virtual subject

In the RUCT memory it is a 100% virtual subject

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Data protection delegate (DPO): TELEFÓNICA, S.A.U. ; Email: dpo@ujaen.es

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