We recovered food heritage, and then? Value enhancement and promotion of local agri-food products in Argentina and Spain

Abstract

Purpose The purpose of this paper is to examine the initiatives of value enhancement and the promotion of local agri-food products in Argentina and Spain to address some of their limitations and contradictions. Design/methodology/approach Based on processes of participatory action research, data and knowledge were produced dialectically with the actors, linking the research process to rural development processes. Findings Value enhancement and promotion of local agri-food products is a complex system where values, preferences and availability of resources converge, allowing to consume products of higher quality, “heritage” products or products differentiated by the production mode. This consumption is not only aimed at tourists who are willing to pay something more for a “certified” local product, but also for the estrategic allies who appreciate the taste of the food of their territory: local consumers. These processes develop strategies such as the “fairs” of each product, or the classic “quality seals.” In the comparison between experiences of both countries, the controversies raise with the high prices of the products as a synonym of value enhancement instead of the right to quality food and the seeking of food sovereignty. Originality/value Problematizing the recovery and valorization of local products reveals the necessity, awareness and inclusion of consumers as actors in the innovation processes and not simply as buyers of luxury products. The originality is also based on specific intervention experiences with territorial actors (social, economic, scientific and political) that shape new forms of intervention, based on strategies that link patrimonialization, knowledge systems and territorial development.

High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese

“…Since that was an experimental cheese variant, it was surprising that the largest group was accepting a flavor they had never tasted before. According to that, they could be labeled as innovative consumers [ 14 ]. On the other hand, Cluster 3 (20%) preferred cheese from commonly pasteurized milk (65 °C/30 min).…”

“…Goat milk cheeses are characterized by a unique flavor, often robust and very complex, that makes them different from cow milk cheeses [ 13 ]. Such a unique flavor attracts highly demanding specialty cheese consumers [ 14 ] and satisfying their tastes is a great challenge for producers. In order to help producers, and to close the gap that exists in scientific research in goat cheese sensory analysis in general [ 13 ], this present study conducted a descriptive sensory analysis to determine the flavor profile of goat cheeses produced from HHTM and from commonly pasteurized milk, in different ripening stages.…”

Recognising, Safeguarding, and Promoting Food Heritage: Challenges and Prospects for the Future of Sustainable Food Systems

“…A similar situation can occur in the face of rapid political, economic, and social changes [51,61,62]; environmental crises [9,46]; or following health and safety issues related to the food sector [48,63].…”

“…In the last few years, there has been a flourishing discourse on the relationship between food heritage and sustainability. The current discussion explores how the elevation of food to the status of heritage can enhance the sustainability of the food system while safeguarding traditional food resources through the active participation of local communi-ties [8][9][10][11][12][13]. More recently, there has been increasing attention to the relationship between food heritage and socio-cultural sustainability [14][15][16][17].…”

Patrimonio gastronómico y mujeres otomíes en el Estado de México, México: un problema de roles de género

“…En este tenor, la gastronomía indígena está capturando la atención de la ciencia. Los estudios de este campo se basan en los análisis de las expresiones culinarias tradicionales, la dinámica cultural que viven las comunidades y cómo esta afecta directa o indirectamente en los platillos (Barrionuevo, Bernat y Velarde, 2019;Gatley, 2016;González, 2019;Sánchez y Goldsmith, 2000). Sin embargo, hacen falta investigaciones que develen el papel de las mujeres indígenas en la preservación de dicho patrimonio, siendo que día con día aumenta la presión por cambiar los hábitos de consumo debido a los procesos de globalización, la contaminación ambiental y el cambio de roles de género en las nuevas generaciones, que junto con las crisis económicas han obligado a las mujeres a cambiar sus labores del hogar por otras más redituables (Hryciuk, 2019;Matta, 2019;Pederzini, 2008).…”