Quality strategies and local farm produce in Mediterranean mountainous areas: The case of handmade goat's cheese in the southeastern Spanish Betic Massif
2008
Calatrava, J.; Sayadi, S., Instituto Andaluz de Investigación y Formación Agraria, Granada (Spain). Departamento de Economía Agraria y Sociología Rural
After discussing some points concerning food quality and its constituent parts, we address the issue of the quality of farm produce generally and, particularly, of small ruminant-derived foodstuffs. This is followed by a study of on-farm goat's cheese manufacturing in the mountainous rural communities of south-eastern Spain, identifying and analysing what herd and farmer characteristics are associated with the knowledge of handmade cheese-making techniques and manufacturing. A number of conclusions and recommendations are drawn from this analysis
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