Terroir is a French concept establishing the natural ecology, cultural history, and social organizations of a community create unique agricultural food products. This paper outlines the conceptual foundation for quality promotion in the in the supply chain of geographically differentiated agricultural products. It identifies production processes and pressures determining the current and potential change shaping the commodity chain. It delineates who and how value is added though all stages of production from farm to consumer. The significance of these types of crops in terms of economic as well as cultural value warrants high investment in insuring its terroir, identity, and quality. The actors involved in each stage of production are identified. Many products possessing terroir are advanced and protected by these social groups. The study is part of a larger research project concerning the terroir of Vidalia Onions and through quality and identity development, preservation of the economic and cultural assets of southern Georgia. You can submit your Manuscripts at: https://symbiosisonlinepublishing.com/submitManuscript.php
Comments: 5 Pages.
[v1] 2017-08-29 07:08:51
Unique-IP document downloads: 20 times
Vixra.org is a pre-print repository rather than a journal. Articles hosted may not yet have been verified by peer-review and should be treated as preliminary. In particular, anything that appears to include financial or legal advice or proposed medical treatments should be treated with due caution. Vixra.org will not be responsible for any consequences of actions that result from any form of use of any documents on this website.
Add your own feedback and questions here:
You are equally welcome to be positive or negative about any paper but please be polite. If you are being critical you must mention at least one specific error, otherwise your comment will be deleted as unhelpful.