66 research outputs found
The Role of Knowledge in Constructing the Quality of Olive Oil in Spain
The sustainability of a large proportion of Spanish olive oil-producing territories depends
to a great extent on their capacity to fit into a specific model of food quality. The strategies used
in the di erent territories di er with respect to their adherence to the objectifiable conception of
quality, based on scientific-technical knowledge, or subjectivating conception of quality, based on
tacit and practical knowledge. In this paper, we analyse the route taken by two territories with olive
oil protected designation of origin (PDO) status in Spain to construct their quality model, the type of
knowledge that has been applied and how knowledge processes a ect the construction of sustainable
quality models. This study applies a qualitative methodology based on participative observation
and semi-structured interviews with key actors of the territories. The results indicate that processes
of production, reproduction and dissemination of knowledge are basic pillars for the construction
of sustainable quality projects. The degree of understanding of the objectifiable and subjectivating
conception of quality in olive-producing territories and the interaction between them depend on
the specific characteristics of the territory, the objectives set in connection to the olive oil quality
method, the importance given to the di erent types of knowledge, and its standing on the issue of
territorial sustainabilit
Patrimonialization of local knowledge, resignifying tradition and innovation: the case of Iberian ham
En este texto analizamos el caso del jamón ibérico de bellota y sus DOP,
para demostrar cómo la creación de su calidad se basa en una adecuada articulación entre tradición e innovación, es decir entre unos saberes locales, asociados al patrimonio cultural de territorios concretos y los nuevos requerimientos técnicos ligados a la producción de alimentos de calidad.In this paper we analyze the case of iberian ham and DOP, to demonstrate
how the creation of quality is based on an appropriate link between tradition and innovation. That is the joint between local knowledge and cultural heritage,
associated with specific territories and new technical requirements, have been
considered to explain the quality food ́s production
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