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The products at riskThe Ark of Taste highlights the existence of products at risk of extinction and invites everyoneto do something to safeguard them: in some cases we should be buying and eating them, in others publicizing them and supporting the producers, and sometimes, particularly for endangered wild species, it is better to eat less or stop eating them completely. www.slowfoodfoundation.com/arkThe third risk factor particularly af- fects gathered products and food products that have lost access to markets due to changing food cul- tures, influenced by the hegemony of industrial production which has gradually steered demand towards the products sold by supermarkets and agrobusiness.Lastly, it should not be forgotten that the public sector and overly restric- tive regulations are often important in determining the risk of disappearance that threatens certain Chilean heri- tage foods. Some products of great sensory and economic value to localcommunities have been decreed il- legal by health and safety regulations (7% of mapped products). This is the case for various types of raw-milk cheeses made using animal rennet and aged on wooden tables. There are also cases (2%), like that of wines (pajarete), in which the application of development policies has caused the modification of traditional products, eliminating their distinctive sensory characteristics.As a whole, these risks highlight the unequal conditions faced by small- and large-scale production systems and by family and global economies.99