Organizational managerial and economic aspects of the bread chain

Bread is a food of worldwide importance. Italy is a country where bread has a long cultural tradition and It can count on five kinds of bread recognized by the European Union: Coppia Ferrarese (I.G.P.),Pagnotta of Dittaino (D.O.P.), Pane Casareccio of Genzano (I.G.P.), Bread of Altamura (D.O.P.) – currently suspended – and Bread of Matera (I.G.P.).The basic ingredients of bread are cereal flour, water, leavening agent, and salt.The chain of bread involves several phases, on global and local level, from input production to consumption of the product.The production process involves working processes that can take place in small-scale installations (artisan) or in large industrial installations.In addition to the difference of scale in terms of amount of raw materials and final products, the handicraft production systems normally differ from the industrial systems for technology and environmental impact.