Interactions of knowledge systems in shiitake mushroom production: a case study on the Noto Peninsula, Japan

Muxama and other traditional food products obtained from tuna in south Portugal and Spain: review and future perspectives

“…Companies producing muxama in Algarve (e.g., Conservas Dâmaso) and Andalucía (e.g., La Chanca or HERPAC) are mostly family-owned businesses. Apparently, at the outset, the production process and products' quality relied heavily on "tacit knowledge" (sensu [105]) of older, more experienced family-members and/or collaborators. Their individual know-how and expertise resulted most probably from sharing, e.g., apprenticeships-socialization [105].…”

“…Apparently, at the outset, the production process and products' quality relied heavily on "tacit knowledge" (sensu [105]) of older, more experienced family-members and/or collaborators. Their individual know-how and expertise resulted most probably from sharing, e.g., apprenticeships-socialization [105]. This knowledge, about raw materials, procedures, or quality attributes, etc., was transmitted across generations for ages but within the coastal communities closely related to the almadrabas fishing for tuna.…”

“…More recently, business management concerns and market demand together with stricter regulations (e.g., EU regulations on food safety) and standards/certifications (e.g., Protected Geographical Indications, PGI) drove businesses, that are managed by younger family-members or collaborators, to explore new, technology-based procedures (e.g., humiditycontrolled drying chambers) and assess products' quality parameters thru laboratorial techniques (e.g., a W , salt and histamine content). These are surely detailed in the technical sheets included in quality manuals (a propos quality systems and certifications) and have been studied and described in academic texts (e.g., [30,88,92,93])-externalization [105]. Seemingly, at present, the issues challenging the transmission of knowledge found by Uchiyama et al [106] in apiculture have been overcome; however, the remaining steps of the "knowledge conversion framework" referred to by Kohsaka et al [105], combination and internalization, have yet to be implemented.…”

“…These are surely detailed in the technical sheets included in quality manuals (a propos quality systems and certifications) and have been studied and described in academic texts (e.g., [30,88,92,93])-externalization [105]. Seemingly, at present, the issues challenging the transmission of knowledge found by Uchiyama et al [106] in apiculture have been overcome; however, the remaining steps of the "knowledge conversion framework" referred to by Kohsaka et al [105], combination and internalization, have yet to be implemented. The study of the relationships between traditional and modern scientific knowledge regarding the production of muxama in South Portugal and Spain using the approach of Kohsaka et al [105] would be interesting.…”

Capturing the relationships between local foods and residents: A case in the Noto region, Japan

“…The process of traditional-knowledge transmission in the production of mushrooms as nontimber forest products has also been clarified in the Noto region [5]. In that process, tacit knowledge is made explicit by the local agricultural organization as the mediator.…”