Documenting the ‘terroir’ aspects of award-winning Danish conserves: a model for the development of authentic food products

L.S. Christensen and J. Hoorfar,     Technical University of Denmark, Denmark

J. Sarensen,     Øhavet Aps, Denmark

S. Bisgaard,     Danish Veterinary and Food Administration, Denmark


An example of the qualities embedded in the foods produced by small companies based on small Danish islands and reflections on the association between the qualities of the products and their geographical origin is presented. This case study discusses how it can be ensured that qualities in the products that can be tasted and documented truly reflect geographical origin, and ways in which authenticity can be guarded and exploited ...

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