Tensions entre ressources génétiques locales et ancrage territorial des produits. La race porcine corse dans un projet AOP

Lambert-Derkimba, Adeline; Verrier, Étienne; Casabianca, François

doi:10.4000/economierurale.2982

Cited by 13 publications

(8 citation statements)

References 10 publications

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“…The example of charcuterie in Corsica, France, is illustrative of the importance acquired by the socio-institutional networks and by collective action with regard to defining the regulation of the PDO "Charcuterie Corse", which label was granted in 2012. Lambert-Derkimba et al (2011) state that defining the regulations served to solve governance-related conflicts arising from the definition of racial purity and of restrictions in the feeding of pigs. On the one hand, some livestock farmers demanded a greater amount of generations of pure Corsican-breed animals for reproduction to inscribe an animal in the PDO, calling for exclusively natural feed based on chestnuts and acorns; on the other, there were breeders who wanted the regulations to establish a lower number of generations and the possibility to complement some of the pig feed with barley.…”

Section: Patrimonialisation Of Local Foodsmentioning

confidence: 99%

Geographies of Origin and Proximity: Approaches to Local Agro-Food Systems

Cañada¹,

Muchnik²

2016

Cult. Hist. Digit. J.

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ABSTRACT:The present paper aims to provide a critical review with respect to the literature on Local Agro-Food Systems (LAFS) in America and Europe over the last two decades, devoted to investigating the geographies of the relationships between territory and identity-based food products. In studies on LAFS, the concept of origin of food products is based upon a historical and bio-cultural analysis of food identity. Debates on territorial anchorage focus on the causal factors -natural, cultural and socio-economic-that a distinctive territory imprints on the specific attributes of identity-based foods. Moreover, the notion of geographical and organisational proximity aligns with a socio-cultural and economic approach to collective action aiming at rural development. A LAFS implies a certain spatial density and a network of mutually cooperating farms, firms and institutions, specialised in producing and marketing an identity-based food product, what can in turn be used to valorise the food identity both on the markets and also by contributing to the creation of common and public goods. A transdisciplinary view is required both for comprehending the emergence and evolution over centuries of the identity-based foods and also for understanding the role they play in constructing more sustainable rural development in the future. KEYWORDS: identity-based foods; terroir; territorial anchorage; local governance; knowledge; local networks; America; Europe. RESUMEN:Geografías del origen y de la proximidad: Enfoques sobre los sistemas agroalimentarios locales.-El artí-culo tiene como objetivo efectuar una revisión crítica de la literatura aparecida en las dos últimas décadas sobre los Sistemas Agroalimentarios Locales (SIAL) en América y en Europa, que investiga la geografía de las relaciones existentes entre el territorio y los productos alimentarios identitarios. En los estudios sobre SIAL, el concepto de origen está basado en un análisis histórico y bio-cultural de la identidad de los alimentos. Los debates sobre el anclaje territorial se focalizan en los factores causales -naturales, culturales y socioeconómicos-que un territorio distintivo incide en los atributos específicos de los alimentos identitarios. Además, la noción de proximidad organizativa lleva implícito un enfoque socio-cultural y económico de la acción colectiva para el desarrollo rural. Un SIAL implica la existencia de una cierta densidad espacial y de una red de explotaciones agrarias, empresas e instituciones que cooperan mutuamente y están especializadas en la producción y la comercialización de un alimento identitario, lo que a su vez puede servir para poner en valor la identidad alimentaria, tanto en los mercados como en el ámbito de la generación de bienes comunes y de bienes públicos. Es necesario construir una visión transdisciplinar destinada a comprender tanto la emergencia y la evolución secular de los alimentos identitarios como el papel jugado por ellos en la construcción de un desarrollo rural más sostenible cara al futuro.

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Section: Patrimonialisation Of Local Foodsmentioning

confidence: 99%

Geographies of Origin and Proximity: Approaches to Local Agro-Food Systems

Cañada¹,

Muchnik²

2016

Cult. Hist. Digit. J.

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“…The conservation of these breeds is intended, as in other European countries, to maintain genetic variation within breeds and to obtain economic advantages through the production of high-quality products (Labroue et al, 2000). In fact, the management and recovery of native breeds in France is done primarily to obtain Protected Designations of Origin (PDO) (Lambert-Derkimba, Verrier, & Casabianca, 2011).…”

Section: The Main Breeds Of Native Pig In Southern European Countriesmentioning

confidence: 99%

Quality of meat and meat products produced from southern European pig breeds

2012

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Genetic and environmental effects on the quality of meat from southern European pig breeds are discussed. In the literature, it is evident that the breeds native to southern Europe have an interesting quality of products with respect to improved pigs. The free-range system increases the value of animal products due to the influence of outdoor rearing on the chemical, physical and organoleptic characteristics of the product. Traditional food products of high quality, such as those obtained from animals reared outdoor, are in high demand. The studies carried out on native pig breeds in southern Europe have focused on various aspects, ranging from studies of population genetics aimed at averting the danger of extinction and reducing inbreeding to studies of the factors affecting the quality of products. The purpose of this review is to analyse the literature on pig breeds native to southern Europe, with particular reference to the effects of genetics and breeding systems on the quality of products.

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“…The registration of extensive livestock farming practices in the specifications 8 A cross analysis of the specifications of the quality schemes studied permits the identification of four levers used to guarantee the implementation of pastoral livestock farming practices label also can specify the nature of the area grazed, as is the case of the label, Boeuf Fermier d'Aubrac (Aubrac Farm Beef), which requires the transhumance of animals to altitudes above 800 m. 13 The registration of local bovine and ovine breeds in the specifications of eight of the quality schemes studied, sometimes crossbred to improve their performance (see Table 2), is coherent with the pastoral character of the livestock farms (Lambert-Derkimba, 2007). These breeds adapted to environmental conditions effectively are able to make better use of local feed resources (Vallerand, 1983).…”

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confidence: 99%