Quality certification, institutions and innovation in local agro-food systems: Protected designations of origin of olive oil in Spain

Article Abstract:

The interrelations between establishment of territorial quality certification systems (Protected Designations of Origin or PDOs), diffusion of innovations through local agro-food chains, and the role of the institutions overseeing geographical designations are examined. Empirical analysis is applied to olive oil PDOs in Spain, indicating that local certified-product systems are starting to incorporate quality attributes linked to the environment and sustainable development.

Spain, Fats and Oils Refining and Blending, Edible fats and oils, not elsewhere classified, Pressed Olive Oil, Analysis, Sustainable development, Olive oil

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A fair trade approach to community forest certification? A framework for discussion

Article Abstract:

A comparative analysis of coffee and wood products commodity chains is used to propose a preliminary framework for exploring the obstacles and the possibilities of a 'Fair Trade' approach to community forest certification. Obstacles include certification's current commitment to conventional market logics and practices, however, other features of forest certification, in the FSC scheme, are potentially supportive of a Fair Trade community forestry approach.

Roasted coffee, Processed Coffee, Coffee and Tea Manufacturing, Land, mineral, wildlife conservation, LUMBER AND WOOD PRODUCTS, Wood & Wood Products, Wood Product Manufacturing, Nature Parks and Other Similar Institutions, Forests & Parks, Coffee (Beverage), Comparative analysis, Forests and forestry, Forests, Coffee, Wood products, Forest products

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Fish, factory trawlers, and imitation crab: the nature of quality in the seafood industry

Article Abstract:

Ideas about quality are termed as complex interactions between natural inputs and their environments, production techniques and technologies, food and their uses by developing a case study of changing constructions of quality in the global surimi seafood industry. The findings state that physical characteristics of the fish, and the environments from which they come play key roles in quality definitions.

Product quality, Misc. Food and Kindred Products, Quality management, Seafood industry

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