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

Laurids Siig Christensen, Jeffrey Hoorfar, J. Sorensen, S. Bisgaard

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Abstract

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 in marketing while at the same time increasing production volume.
Original languageEnglish
Title of host publicationCase studies in food safety and authenticity: lessons from real-life situations
PublisherWoodhead Publishing
Publication date2012
Pages342-348
ISBN (Print)9780857094124, 9780857096937
Publication statusPublished - 2012

Keywords

  • Denmark Europe Palearctic region
  • authentic food product
  • authenticity certification
  • geographical indication
  • geographical origin
  • terroir character
  • 00532, General biology - Miscellaneous
  • 13502, Food technology - General and methods
  • Business and Industry
  • Foods

Cite this

Christensen, L. S., Hoorfar, J., Sorensen, J., & Bisgaard, S. (2012). Documenting the 'terroir' aspects of award-winning Danish conserves: a model for the development of authentic food products. In Case studies in food safety and authenticity: lessons from real-life situations (pp. 342-348). Woodhead Publishing.