Abstract
The valorisation of traditional food has been appointed as a strategy to revitalise rural areas but the commercialisation of such foods in formal markets demands strict compliance to sanitary regulations, particularly in relation to building structures and equipments. However, many of these requirements represents an important challenge to traditional food commercialisation. It happens because the processes to legalise these products may often jeopardise characteristics that make these foods both singular and diverse. This, for example, applies to raw milk cheese traditional production in many different countries, where legal requirements demand at least sixty maturing days before commercialisation. In this paper, the criterion that defines this regulation is taken into consideration as well as ethnographic field research data referring to Serrano Cheese, produced in Campos de Cima da Serra region/RS, in order to amplify the debate around traditional food valorisation. We argue that, besides adapting production and know-how, valorisation of traditional food depends firstly on the recognition of traditional forms of knowledge and rural ways of life.
Highlights
The valorisation of traditional food has been appointed as a strategy to revitalise rural areas but the commercialisation of such foods in formal markets demands strict compliance to sanitary regulations, in relation to building structures and equipments
De acordo com essa perspectiva, fundamentada na noção de quality turn[2,3], para além de atender a parâmetros físico-químicos e microbiológicos, como os que norteiam a produção de alimentos em escala industrial, a qualidade dos alimentos está associada à procedência das matérias-primas e às características de produção e comercialização
O critério que define tempo mínimo de maturação para queijos feitos de leite cru, apesar de, como indicamos, ter sido arbitrariamente definido, foi legitimado e difundido não apenas nos Estados Unidos, onde foi estabelecido pelo Food and Drug Administration (FDA), mas também em vários outros países, como o Brasil
Summary
The valorisation of traditional food has been appointed as a strategy to revitalise rural areas but the commercialisation of such foods in formal markets demands strict compliance to sanitary regulations, in relation to building structures and equipments. O critério que estabelece tempo mínimo de maturação para queijos feitos de leite não pasteurizado, definido na metade do século passado, nos Estados Unidos, foi adotado não apenas por aquele país, mas também por vários outros, entre eles o Brasil.
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