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The Transformation of the Spanish Livestock System in the Second and Third Food Regimes
Author(s) -
RíosNúñez Sandra M.,
CoqHuelva Daniel
Publication year - 2015
Publication title -
journal of agrarian change
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.63
H-Index - 56
eISSN - 1471-0366
pISSN - 1471-0358
DOI - 10.1111/joac.12088
Subject(s) - livestock , context (archaeology) , accession , european union , consumption (sociology) , business , relevance (law) , international trade , production (economics) , geography , agricultural economics , economy , political science , economics , sociology , social science , archaeology , law , forestry , macroeconomics
The present paper contains an analysis of the special characteristics of livestock systems in S pain, in the context of the domestic and international food relations that prevailed during the so‐called Second and Third Food Regimes. Spanish livestock is an interesting case because patterns of meat production and consumption have changed dramatically since the 1960s, as S pain has become one of Europe's major meat producers. There were also successive periods of transformation in S pain throughout the historical periods analysed herein, from an extensive to an intensive industrial model as well as from a domestically focused to an internationally oriented sector. In particular, the international context has been crucial in the development of Spanish livestock because of S pain's dependence on imported livestock feed and the increasing relevance of exports, especially to other European countries following S pain's accession to the European Union in 1986.