|Teaching method||Contact hours|
|Excursion (one day)||28|
|Course coordinator(s)||dr. ir. MPM Meuwissen|
|Lecturer(s)||dr. ir. MPM Meuwissen|
|dr. WJJ Bijman|
|Examiner(s)||dr. ir. MPM Meuwissen|
|dr. WJJ Bijman|
Language of instruction:
Assumed knowledge on:
This course is designed for students at BSc and MSc levels with special interests in the management, economics, and organisation of cooperatives and producer organisations. No specific background is required.
This course addresses key issues of strategy, finance, member commitment, and governance of cooperatives and producer organisations. The course provides a mix of activities, including lectures, guest lectures, excursions to cooperatives, the writing of a short paper, and group work in which students work on improvement options for existing cooperatives. The course addresses cooperatives in a European and developing country perspective.
After successful completion of this course students are expected to be able to:
- understand and explain the principles, purposes and different forms of cooperation and collective action in agribusiness and the food industry and their coexistence with investor-owned firms;
- understand and explain the impact of differences in the institutional environment (such as legislation) on the form and effect of cooperatives and producer organisations;
- identify a range of options that cooperatives can use to address specific financial management issues and other inherent problems of cooperation, such as building permanent equity capital or accelerating equity redemption.
Lectures, guest lectures, excursions to cooperatives in the Netherlands, and group work including the writing of a short paper in which students work on improvement options for existing cooperatives.
- group assignment (30%);
- written test with open questions (70%).
Each component requires a minimum of 5.0 to pass, and the joint mark should be at least 5.5.
A bonus point can be earned through individually handing in questions before each lecture.
Articles through BB and additional material provided during the course.