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Lecturer(s)
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Pícha Kamil, doc. Ing. Ph.D., MBA.
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Course content
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Full-time study: Lectures: 1. Agrarian policy 2. Food products regulation 3. Common Agricultural Policy of the EU in relation to the food products. 4. Commodity trading, produce markets I. 5. Commodity trading; produce markets II. 6. Storage and transport, problems of fresh food 7. Fixing the price of food products 8. Forms of food products distribution 9. Business relations in agri-food sector 10. Organic food trading. Situation in the Czech and European market. 11. Food products certification 12. Local products, regional brands. Seminars: 1. Agri-food market analysis. 2. Technical barriers to trade food products. 3. Phytosanitary measures in food products trade 4. Meat trade 5. Milk trade 6. Crop products trade 7. Food safety Part-time study: Consultations: 1. Introduction to the course, basic terminology, business forms, co-operative movement, economic and socio-economic functions of commerce 2. Economic policy, consumer protection, forms of commerce, e-commerce 3. Commercial assortment, identification of goods, systemization of operation units, wholesale, retail 4. Cooperation in commerce, international institutions and organizations, world trends having impact on commercial operations 5. Agrarian policy. Food products regulation. Common Agricultural Policy of the EU in relation to the food products. 6. Commodity trading, produce markets. 7. Storage and transport, problems of fresh food. Fixing the price of food products. Forms of food products distribution. Business relations in agri-food sector 8. Organic food trading. Situation in the Czech and European market. Food products certification. Local products, regional brands.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing)
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Learning outcomes
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The aim of the subject is to make students acquainted with problems of trading products in agri-food sector.
Students have a basic view of situation and trends in trading agriculture commodities and food products.
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Prerequisites
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unspecified
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Assessment methods and criteria
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Oral examination, Test
Credit Requirements: Elaboration of a seminary work. Examination Requirements: Students pass a written test on problems being discussed during the semester and on problems explained in the prescribed literature. 60% correctness of the test is demanded. The test is followed by an oral examination.
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Recommended literature
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ANDERLE, P. SCHWARZ, H. a kol. Zbožíznalství - poživatiny - potraviny, pochutiny. Praha: SNTL, 2005.
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ČERVENKA J., KOVÁŘOVÁ K. Zemědělské zbožíznalství. Praha: ČZU, 2006.
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JONES, W., WALKENHORST, P. The Impact of Regulations on Agro-food Ttrade: the Technical Barriers to Trade (TBT) and Sanitary and Phytosanitary Measures (SPS) Agreements. Paris: Organisation for Economic Co-operation and Development, 2003.
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VANĚČEK, D., TOUŠEK, R., PÍCHA, K. Marketing a logistika v potravinářskémprůmyslu a zemědělství. České Budějovice: EF JU, 2007. ISBN 978-80-7040-933-6.
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