価値共創する生産者組織の特徴

―かほくイタリア野菜研究会を事例に―

抄録

The purpose of this study is to evaluate the relationship between producers and food service from the perspective of value co-creation and to examine how the relationship between producers affects value co-creation. The analysis revealed that producers and food services interacted with each other at events and business meetings. Food services accepted the risk of crop failure by visiting the fields. They publicized their cultivation plans and changed them according to the demands of food services. Results of social network analysis showed that value co-creation was facilitated by the formation of networks among producers for consultation．