New trends in technology and identity of traditional dairy and fermented meat production processes

摘要

Interest in ecofood tourism is strictly related to the consumptionudof products associated with the geographical area visited.udLocal products are often requested by consumers living farudfrom the production zones (e.g. in bistro restaurants that reproduceudthe atmosphere of typicality). This phenomenon, if on theudone hand guaranteeing the continued popularity of certainudtraditional foods, highlights the inherent dangers that certainudtypes of food pose. They could spread the risks to a muchudwider area that they might typically inhabit. The higher the demandudfor certain products, the more variations of the productionudprocesses of the traditional products there will be. This isudparticularly evident for fermented products that do not haveudtrademark protection which allows products made withuddifferent technologies and/or raw materials to use the sameuddesignation. This paper reports the strengths and the weaknessesudof traditional fermented food products, examining theudconcept of typicality, and evidencing the risks associatedudwith consumption.