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Ancrage territorial et hybridation des savoir-faire au sein d'un système agroalimentaire localisé. Le cas des fromages corses

Author

Listed:
  • Pascale Moity Maïzi

    (UMR Innovation - Innovation et Développement dans l'Agriculture et l'Agro-alimentaire - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - INRA - Institut National de la Recherche Agronomique - Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier, Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier)

  • Remy Bouche

    (LRDE - Laboratoire de Recherches sur le Développement de l'Elevage - INRA - Institut National de la Recherche Agronomique)

Abstract

The know-how in Localised Agri-Food Systems serves for underlining the fact that a product is anchored to its territory. It constitutes a complex resource which, when activated, causes the technical, relational and cultural elements to interact. The authors who analyze here the know-how associated of the production cheese in Corsica, propose the concept of "territorially-anchored collective know-how" (TACKH) to understand the knowledge encapsulated in interactions, the complexity of which results from both "ecological" dimensions of the natural resource (physical environment, pasture, animals) and human dimensions able to activate these resources. The main hypothesis is that the knowledge related to cheese production in Corsica is in tension between anchoring and globalization. It is in the heart of this dynamics, between the specific traditional knowledge and generic industrial and commercial techniques that develop new forms of know-how, that are necessary to associate to the heritage building of the Corsican cheeses.

Suggested Citation

  • Pascale Moity Maïzi & Remy Bouche, 2011. "Ancrage territorial et hybridation des savoir-faire au sein d'un système agroalimentaire localisé. Le cas des fromages corses," Post-Print hal-01506034, HAL.
    • Handle: RePEc:hal:journl:hal-01506034
    Note: View the original document on HAL open archive server: https://hal.science/hal-01506034
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