LA PRODUCTION FROMAGERE A ZAZRIVA UNE LOGIQUE DE DISTRICT INDUSTRIEL?

DOES THE CHEESE PRODUCTION IN ZÁZRIVÁ HAVE AN INDUSTRIAL DISTRICT LOGIC?

Daniel RICARD ^A*

Received: November 1, 2014 | Revised: January 10, 2015 | Accepted: February 10, 2015

^A* University of Blaise-Pascal, Clermont-Ferrand II, 4 rue Ledru, 63057 Clermont-Ferrand Cedex, France
ceramac@univ-bpclermont.fr (corresponding author)

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Abstract
Following the ancient works of the British A. Marshall (1890), some searchers, economists, but also geographers, have gradually worked on the appearance and characteristics of industrial districts. Those districts also called clusters (in GB) or localized systems (SPL) in France stand for a particular organization of productive systems in territory, generally a small-sized one. We find there companies with similar or complementary activities, which use human capital and which have weaved particular relationships and interdependent set. Finally, that local specialization and those forms of collaborations are presented as positive and depicted by the searchers as a competitive factor, creating wealth and local development industrial district is thus an asset for the concerned territories. Their efficiency has largely been put forward in Italy, but those industrials districts also exist somewhere else in Europe and throughout the world and are often performing. We find such dynamics in northern Slovakia, notably around the Kysuce textile business, or in the wood industry near Žilina and Rajec. We focus here on Zázrivá region which offers a similar configuration with milk valouring thanks to a traditional cheese speciality: korbačiky. This activity has strongly been developed since the end of communism; it occupies several companies and employs several tens of people in a village which shows today evident signs of renewal. We will try to think about the real integration of the productive dynamics of Zázrivá region in logic of industrial district. There are three main questions and will deal with the following points. The industrial or artisanal character of this strategy. The intensity of relations between companies and collectives strategies. Those relations and strategies seem quite limited, even if they have developed there since a few years a project of protected geographical indication (PGI / IGP) for korbačiky. Third point is about valouring or not local resource. Effectively, firms little valour ewe milk produced locally and prefers catering in hrudkovy syr outside the valley, in artisanal or industrial dairies using ewe and cow milk.

Key words
Local specialisation, Industrial district, Region of Zázrivá

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