The seals of identification of quality and origin: where do the traditional food productions go?

Abstract

The introduction of industrial processes in the agrifood system has caused a separation between food and its territories of origin. The "substitucionism" imposed a large-scale food production in a competitive market. The theme has been subject of critical analysis and review, because of a crisis in the "quality" of the production, where the use the tools of identification, certification and protection of the agrifood quality. During the my doctorate at the Centre Ressources des Terroirs (France), i had access to experiences related to the seals of identification of quality and origin of products (SIQO). The seals contribute to implify the market of traditional food products, appreciating the small artisans work and their “natural" practices. However, despite the positive aspects of these strategies, they require a degree of community organization and standardization of the processes and products that often inhibit and limit their use.