Valorization of traditional foods

Monaco, Rossella Di; Marzo, Sabrina Di; Cavella, Silvana; Masi, Paolo

doi:10.1108/00070700510579171

Cited by 24 publications

(2 citation statements)

References 15 publications

(21 reference statements)

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“…Sérgio, cheesemaker "Artisanal in my case here is raw milk, own milk" Kupiec and Revell (1998) and Di Monaco et al (2005) refer to craft cheese as being produced in small-scale, manufactured not on a regular basis but depending on the availability of raw material. This feature is valued for several artisanal cheeses in Brazil (Kimiura et al, 2019).…”

Section: Paraguariensis))mentioning

confidence: 99%

Artisanal Cheeses: A Qualitative Approach towards Brazilian Cheesemakers’ and Consumers’ Concepts and Perceptions about Artisan Foods

Pereira¹,

Sant’Anna²,

Cruz³

et al. 2023

Preprint

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The concept of artisanal products has been largely discussed mainly due to concerns about the inappropriate use of the term that may cause confusion for the consumers. Cheeses are important food models to evaluate consumers’ and producers’ perception about artisanal foods worldwide. Thus, the objective of the present study was to evaluate the perception of consumers and cheesemakers towards artisan foods, focusing on artisanal cheeses. For this purpose, two focus group were performed either with cheese producers and with consumers to discuss the topic. Colonial and Serrano cheeses, traditional and cultural dairy products in Brazil, were used as food model for the discussion. Producers and consumers related artisan foods to small scale of production, handicraft and freshness. Affective memories were also an important issue related to artisanal cheeses. For cheesemakers, artisan cheeses must be produced with unpasteurized milk, which was not cited by consumers. Consumers disclosed the intention of pay a premium price for food products that present artisan seals on front-package-label, mainly due to the guarantee of acquiring a quality product. The confusion about artisanal and traditional food concepts were observed, which is a subject to be deeply evaluated further. The findings provide useful implications to policy makers and institutions that can influence citizens’ attitudes and consumption patterns of artisanal products.

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Section: Paraguariensis))mentioning

confidence: 99%

Artisanal Cheeses: A Qualitative Approach towards Brazilian Cheesemakers’ and Consumers’ Concepts and Perceptions about Artisan Foods

Pereira¹,

Sant’Anna²,

Cruz³

et al. 2023

Preprint

View full text Add to dashboard Cite

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“…The EU research projects DOLPHINS and SINERGI 1 and results from several case studies, consumer surveys and statistics (Grienberger, 2000, pp. 34–80; Monaco et al , 2005; Profeta et al , 2007, p. 85; Schlippenbach and Gay, 2007, pp. 381–2) demonstrate that products marketed under a PDO 2 or PGI yield higher prices in the market and thus seem to support these hopes.…”

Section: From Quantity To Quality—the New Common Agriculture Policymentioning

confidence: 99%

The Protection of Origins for Agricultural Products and Foods in Europe: Status Quo, Problems and Policy Recommendations for the Green Book

Profeta

Balling

Schoene

et al. 2009

World Intellectual Property

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The protection of geographical indications for agricultural products and foodstuffs is one of the major pillars of the Common European Agricultural Policy and has become an important part of the transition from supporting commodity markets to enabling producers to market goods which satisfy consumer tastes. According to estimates, a total annual sales volume of approximately €14 bn is generated with protected geographical indications (PGI) and protected designations of origin (PDO). Nevertheless, the increase in utilization of the protection systems made obvious a number of problems in the practical application of the law. The Commission recognized these criticisms and announced a discussion on the regulation that was to commence officially in the autumn of 2008 with a Green Book about the PDO/PGI protection regime. In this context, the most recent problems are discussed and proposals are made that should be taken into account in order to accomplish the main goals of the regulation. Therefore this article is addressed to agricultural policy makers, consumer associations, as well as food producers and producer associations in Europe in order to provide a starting point for the Green Book debate.

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