Use of traditional techniques in food production: market competitiveness and sustainability in an Italian case study

C. Malagoli; B. Scaltriti

Use of traditional techniques in food production: market competitiveness and sustainability in an Italian case study

于Ethical futures: bioscience and food horizons

著者：

C. Malagoli

C. Malagoli University of Gastronomic Sciences, piazza Vittorio Emanuele Fraz. Pollenzo, 12060 Bra (CN), Italy; c.malagoli@unisg.it; b.scaltriti@unisg.it

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B. Scaltriti

B. Scaltriti University of Gastronomic Sciences, piazza Vittorio Emanuele Fraz. Pollenzo, 12060 Bra (CN), Italy; c.malagoli@unisg.it; b.scaltriti@unisg.it

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类型:: 章节

Page Range:: 232–236

DOI:: https://doi.org/10.3920/9789086866731_039

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The aim of this paper is to explore if the use of traditional techniques can result in the production of sustainable food that is also economically competitive. The concept of sustainable food production is often understood as ecological sustainability but it should also be considered from a wider point of view, taking into account the local socio-economic role of food production. The case study discussed here is the production of a so called Slow Food Presidium, the ‘Castagne essiccate nei tecci’ in Italy. Slow Food Presidia are defined as a set of endangered speciality foods, that should be preserved due to their influence on regional biodiversity, their role in the maintenance of local systems of economic exchange, and as part of the preservation of cultural heritage, etc.. ‘Castagne essiccate nei tecci’ are dried chestnuts produced in five municipalities of Liguria (Italy) using traditional techniques and local inputs, renewable sources of energy, old restored buildings, etc. The first part of this analysis concerns economic competitiveness. The costs of production and the market have been analysed in order to understand what are the best ways of assuring the economic viability of such small production systems. The second part of the analysis deals with sustainability of the production system and this is evaluated, through a multicriteria analysis of the traditional techniques compared with the conventional techniques of industrialized production. The challenge for this type of production systems is to combine sustainable production (in some cases it results in higher costs) with market competitiveness. The conclusion of this paper is that the use of traditional techniques can increase the environmental sustainability of food production. The critical point is that it is difficult to cover the higher costs of a traditional production system without special conditions. This is represented in this case by the ‘Slow Food’ network, which is able assure the presence of ‘Castagne nei tecci’ in several market at an adequate price level.

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Ethical futures: bioscience and food horizons

ISBN:: 9789086866731

出版社:: Wageningen Academic

印刷出版日期:: 30 Oct 2009

Subjects
- Life Sciences

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Use of traditional techniques in food production: market competitiveness and sustainability in an Italian case study

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Ethical futures: bioscience and food horizons

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