BETTED Part I: General information on the companyAbout the organisation Question Title * 1. (1.2.1) Name of the organisation Question Title * 2. (1.2.2) Country of operation of the organisation Question Title * 3. (1.2.3) Type of organisation [choose one] Company Association Other (please specify) Question Title * 4. (1.2.4) Size of company [if company] Micro (<10 employees) Small (< 50 employees) Medium (< 250 employees) Large Question Title * 5. (1.2.5) Structure of members [if association] % (Micro-, small-, medium-sized companies) % (Large-sized companies) Question Title * 6. (1.2.6) Website Question Title * 7. (1.2.7) (Mainly) active in the following sectors [choose several if needed] Cheese: Soft cheese Cheese: Semi soft cheese Cheese: Blue veined cheese Cheese: Semi-hard cheese Cheese: Hard-pressed cheese Cheese: Very hard grating cheese Cheese: Other (please specify): Question Title * 8. (1.2.7) (Mainly) active in the following sectors [choose several if needed] Butter Cream Raw milk Drinking milk Acidified milk Powder products Yoghurt Whey Ice cream Other products (please specify): Question Title * 9. (1.2.8) (Mainly) active in the following areas [choose several if needed] #1 Production of raw material (complete Part II & V) #3 Processing (complete Part II & V) #5 Storage & Logistics (complete Part III & V) #2, #4, #6 Transport (complete Part IV & V) #7 Wholesale & retail (complete Part III & V) Representative associations/organisations (review all Parts) Other (please specify): Question Title * 10. (1.2.9) (Main) Raw materials used [choose several if needed] Cow milk Sheep milk Goat milk Other Question Title * 11. (1.2.10) Annual operation time of the organisation (h/year) Question Title * 12. (1.2.11) Average annual demand of final product (kg/year or l/year) Question Title * 13. (1.2.12) Space occupation of the raw matter and/or final product (kg/m3 or l/m3) Question Title * 14. (1.2.13) Conversion factor from raw material into final product (e.g., kg of milk to produce a kg o cheese) Question Title * 15. (1.2.14) Average outdoor temperature value in the hottest season (°C) Next