Enhancement of food production quality: the truffle case | Zendy

Elena Viganò | Zendy; Federico Gori | Zendy; Antonella Amicucci | Zendy

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Enhancement of food production quality: the truffle case

Author(s) -

Elena Viganò,

Federico Gori,

Antonella Amicucci

Publication year - 2020

Publication title -

economia agro-alimentare

Language(s) - English

Resource type - Journals

eISSN - 1972-4802

pISSN - 1126-1668

DOI - 10.3280/ecag2019-003002

Subject(s) - truffle , production (economics) , promotion (chess) , business , work (physics) , quality (philosophy) , food processing , consumption (sociology) , industrial organization , marketing , economics , political science , engineering , food science , biology , microeconomics , sociology , mechanical engineering , social science , philosophy , botany , epistemology , law , politics

The central role of quality agri-food production in the promotion of a given territory is actually widely recognized by both the economic and marketing literature and the stakeholders involved in the enhancement process of rural systems. On this basis, this work analyzes one of the finest Italian agri-food products: the truffle. This work tries to point out the main problems characterizing the current regulatory framework, the trade and the production of the Italian truffle sector, emphasizing their causes, consequences and possible solutions.

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