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The typical products within food “glocalisation”: The makings of a twenty‐first‐century industry

Alberto Mattiacci (University of Siena, Siena, Italy)
Claudio Vignali (Leeds Metropolitan University, Leeds, UK)

British Food Journal

ISSN: 0007-070X

Article publication date: 1 October 2004



The choice of typical products as an area of autonomous business with great potential comes from the development of a scenario of supply made up of important trends – within wealthy countries – that simultaneously invested in: the economy, the agricultural sector, the agro‐food sector and, on the same level, in the tourist industry and (of consumption) in the cultural sector, in the broad sense. It is well‐known that the more significant traits of the matter are connected to the following elements: globalisation; the increased use of technology in agricultural production; the renewed concept of territory; the “philosophical” change of agricultural policies; the great fragmentation of the tourist industry; the tensions generated by public opinion towards subjects like food safety, exacerbated by recent shocking events (mad cow disease, GMO, etc.); and new food consumption behaviour. The definition and background of typical food products are located in these varied elements.



Mattiacci, A. and Vignali, C. (2004), "The typical products within food “glocalisation”: The makings of a twenty‐first‐century industry", British Food Journal, Vol. 106 No. 10/11, pp. 703-713.



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Copyright © 2004, Emerald Group Publishing Limited

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