| Organisational changes and valuation of fresh fish products in France This article aims to show the contributions of organizational innovations on the valuation of fresh fish products in France. Interviews led with sector key players allowed at first to draw up a brief typology of the organizational innovations in the fresh fishing supply chain. The result shows that the organizational changes that intervened in the fishing supply chain forced the actors to adopt new ways of working, which in turn, allowed to meet the consumer expectations in quality and in freshness, thanks to the implementation of just-in-time, in traceability due to the management of the supply chain, and in terms of availability by the system of dual sourcing. (JEL: O33, Q22). |
