Quality conventions in artisanal cheeses in Brazil, Spain and Italy

• Autor(a) principal: Roldan, Bruna Bresolin
• Data de Publicação: 2019
• Outros Autores: Revillion, Jean Philippe Palma
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/730
• topic: family agribusiness; Convention Theory; certification.; Interdisciplinar; agroindústria familiar; Teoria das Convenções; certificação.

Artisanal foods are often seen by consumers as being more natural and healthier, and they are valued for their tradition, origin and the sustainability of the processes involved. Artisanal cheeses represent well this category of food, as their characterization involves the type of raw material, the processing method, the edaphoclimatic characteristics from which they are produced, the recipes used, the small scale of production, the relationships established between the producer and the consumer. However, these characteristics are governed by sanitary standards that are not always followed by producers, who therefore sell their products informally. The aim of this paper is to describe the differences between the concepts, practices and strategies of quality of artisanal cheeses and the impact of sanitary legislation on them from specific case studies of Brazilian, Spanish and Italian artisanal cheese factories.