Traditional Foods in Maghreb: Production and Research Progress
| Autor: | Romdhane Karoui, Hicham Zaroual, Ferdaous Boughattas |
|---|---|
| Přispěvatelé: | Institut Charles Viollette (ICV) - ULR 7394 (ICV), Université d'Artois (UA)-Université du Littoral Côte d'Opale (ULCO)-Institut Supérieur d'Agriculture-Université de Lille-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Production area
Food industry Rural economy business.industry media_common.quotation_subject [SDV]Life Sciences [q-bio] Food products Sustainability [SDE]Environmental Sciences Production (economics) Quality (business) Element (criminal law) Marketing business ComputingMilieux_MISCELLANEOUS media_common |
| Zdroj: | Traditional Foods Traditional Foods, Springer International Publishing, pp.51-113, 2019, Food Engineering Series, ⟨10.1007/978-3-030-24620-4_4⟩ Traditional Foods ISBN: 9783030246198 |
| DOI: | 10.1007/978-3-030-24620-4_4⟩ |
| Popis: | Traditional food products in the Maghreb constitute a huge element of North African culture and identity. These foods contribute significantly to maintaining and even the development of sustainability of rural economy. Thus, the production of traditional foods could be considered as an issue that assumes increasing importance within the food industry. The traditional foods are a major concern not only to rural population, and consumers, but also to producers and distributors. Indeed, regulatory authorities, food processors, retailers and consumer groups have interests in ensuring that these foods present specific quality related to the production area and the know-how of the producers. |
| Databáze: | OpenAIRE |
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