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Ark of TAsTe98 almanaCchain, positioning on the market, pro- ductive system, the community to which the food belongs and, finally, the variable with perhaps the most impact, the risk to which the product is exposed. This last variable refers to the product’s level of vulnerability and the threats to its production, pro- cessing and consumption.The mapping allowed the identification of a total of 180 foods that represent Chile’s food heritage, of which 37% were agricultural products, 8% animal products, 28% gathered wild products and 10% fish or seafood products. It is clear that an extraordinary food diver- sity still survives in local communities, at the margins of industrial production and conventional markets, demonstrat- ing by contrast the dearth of diversity in conventional industrial agriculture.riSk factorSThe analysis also shows that 75% of the identified products were at risk in some way. The three most commonly identified types of risk are environ-mental degradation and changes to ecosystems (41%), changes to pro- duction systems (36%) and a de- crease in consumption and culinary preparation (32%).The first risk factor, relating to the en- vironment, primarily affects gathered wild products, animal products and fish and seafood products, which are sensitive to deteriorating environ- mental conditions. Examples include the disappearance of forests where mushrooms (gargal, digueñe) and native berries (murtilla, maqui) were collected, the contamination of wa- terways where shrimp and frogs live, and the loss of grassland used for grazing livestock.Changing production systems tend to impact products from the agricultural and food product sector that have re- flected to the switch from traditional peasant (subsistence, local) agriculture to agroindustrial agriculture. Exam- ples include the disappearance of the Quillón pink tomato, Araucanía black quinoa and the Valdivia limonà apple.© arChIVIo Slow Food