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Traditional Cheese Production and an EU Labeling Scheme: The Alpine Cheese Producers’ Opinion

Alessandro Bonadonna (), Giovanni Peira (), Chiara Giachino () and Luana Molinaro ()
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Alessandro Bonadonna: Department of Management, University of Turin, Corso Unione Sovietica 218 bis, 10134 Turin, Italy
Giovanni Peira: Department of Management, University of Turin, Corso Unione Sovietica 218 bis, 10134 Turin, Italy
Chiara Giachino: Department of Management, University of Turin, Corso Unione Sovietica 218 bis, 10134 Turin, Italy
Luana Molinaro: Independent Researcher, Corbetta, 20011 Milan, Italy

Agriculture, 2017, vol. 7, issue 8, 1-13

Abstract: In 2012, the European Union introduced two optional quality terms (OQT) as new tools for the enhancement of food products. Two years later, the requirements for the use of the OQT “mountain product” were defined to enhance agricultural production in harsh environments, such as mountain areas. This new tool aimed at promoting local development, maintaining the economic activities in mountain areas and redistributing wealth. The present research aims at understanding if farmers perceived this tool as useful and evaluates their level of awareness. To this aim, a sample of 68 traditional cheese producers from the North West Alpine Arch was interviewed. The results show that some cheese producers have a positive attitude towards the concepts set out in the OQT “mountain product” and consider it a useful tool to promote and enhance their products. Some critical elements are also discussed.

Keywords: cheese producers; mountain products; traditional cheeses; Italian North West Alps (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2017
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