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The organization of the food industry is changing rapidly in these
years. Production based on contracts is becoming more widespread
and agricultural cooperatives adjust their organization to match
new market demands. To analyze the organizational forms within the
agro-food complex, one needs a good understanding of the economics
of contracts.The course will be based on an interaction between
contract theory and the practice of contracting. The purpose is
to an analyze and understand existing contracts using modern contract
theory, viz. agency theory and transaction costs.
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