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Les perspectives de développement d'une industrie de la fermentation en Bretagne : enjeux et contraintes

Author

Listed:
  • Patrick Boyaval

    (Unité d'économie et sociologie rurales de rennes - INRA - Institut National de la Recherche Agronomique)

  • Claude Broussolle

    (Unité d'économie et sociologie rurales de rennes - INRA - Institut National de la Recherche Agronomique)

  • Gérard Brulé

Abstract

Les fermentations tiennent une place privilégiée dès que l'on parle de bio-industries et sur ce registre, la Bretagne était bien peu pourvue. Il fallait donc étudier, rassurer, poser les bonnes questions, se référer à l'existant, explorer le devenir. Ce travail permettra aux entreprises de mieux préparer une démarche d'intégration de procédés "bio" dans leurs chaînes de fabrication, aux centres de transfert de convaincre sur des exemples concrets et aux chercheurs d'espérer voir une application de leurs travaux d'acquisition de connaissances fondamentales et de développement de technologies en découlant.

Suggested Citation

  • Patrick Boyaval & Claude Broussolle & Gérard Brulé, 1990. "Les perspectives de développement d'une industrie de la fermentation en Bretagne : enjeux et contraintes," Post-Print hal-01888283, HAL.
    • Handle: RePEc:hal:journl:hal-01888283
    Note: View the original document on HAL open archive server: https://hal.science/hal-01888283
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