TRADITIONAL FOOD PRODUCTS IN ROMANIA, SPAIN AND PORTUGAL: Tol4Food project

Transcription

1 TRADITIONAL FOOD PRODUCTS IN ROMANIA, SPAIN AND PORTUGAL: Tol4Food project Nastasia Belc, Denisa Duta - IBA Bucharest, Romania Angel Martinez CTC, Spain Eduardo Cardoso UCP-ESB, Porto, Portugal 1 This project has been funded with support from the European Commission. This document reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

2 Traditional foods - definitions Traditional means proven usage in the community market for a time period showing transmission between generations: this time period should be the one generally ascribed as one human generation, at least 25 years (EU, 2006). Published definitions of traditional foods include temporal, territorial and cultural dimensions: the idea of a transmission from generation to generation elaborative statements about: traditional ingredients traditional composition and traditional production and/or processing 2

3 The following EU schemes encourage diverse agricultural production, protect product names from misuse and imitation and help consumers by giving them information concerning the specific character of the products: Protected Designation of Origin - PDO: covers agricultural products and foodstuffs which are produced, processed and prepared in a given geographical area using recognised know-how. Protected Geographical Indication - PGI: covers agricultural products and foodstuffs closely linked to the geographical area. At least one of the stages of production, processing or preparation takes place in the area. Traditional Speciality Guaranteed - TSG: highlights traditional character, either in the composition or means of production 3 This project has been funded with support from the European Commission. This document reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

4 Country PGI PDO TSG Total France Spain Portugal Germany Greece UK Romania This project has been funded with support from the European Commission. This document reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

5 Tol4Food project WPs Symposium Cartagena Murcia October 21, 2013 CTC UCP Siveco CTC IBA IBA IBA Siveco 5 held responsible for any use which may be made of the information contained therein

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7 WP 1. Food safety of traditional foods - CTC, Spain 7 Martinez, A., 2012, Spain Traditional Products Map, WP1, LdV Tol4Food project

8 WP 1. Food safety of traditional foods - CTC, Spain 8 Cardoso, E., 2012, Portugal Traditional Products Map, WP1, LdV Tol4Food project

9 WP 1. Food safety of traditional foods - CTC, Spain More than 170 traditional food products from different categories (bakery, fruits and vegetables, wine, meat, dairy and meals obtained from them) were collected in accordance with the requirements of Regulation (EC) No. 1216/2007 on traditional specialities guaranteed agricultural products and foodstuffs in the three participating countries. For each selected product a short presentation is provided. 9

10 WP 1. Food safety of traditional foods - CTC, Spain Traditional food products from Spain 10

11 WP 1. Food safety of traditional foods - CTC, Spain Vinho do Porto - Região Demarcada do Douro - Produzido a partir de uma ampla variedade de castas tradicionais provenientes da região Demarcada do Douro, aguardente vínica nova. Traditional food products from Portugal 11

12 Traditional foods: nutrition issues Traditional foods may possess nutritional qualities proved during the time: fermented food dairy products; bakery products obtained through traditional process; meat products processed without additives; cold extraction oils; fermented drinks; so on

13 Traditional foods food safety Traditional foods have an assumed history of safe use in the country in which they are used. Although, no food can be considered to be absolutely safe under all circumstances individuals may tolerate the same food differently. Traditional food is considered safe within the context of its traditional use by the consuming population group and prevailing dietary, preparation and processing regimes and cultural practices. Foods prepared and used in traditional ways have therefore been considered to be safe for the consuming population on the basis of longterm human experience. However, foods, in general, may contain natural toxicants, anti-nutrients or allergens that would cause concern if they are present above accepted levels or consumed by sensitive individuals.

14 WP 2. Comprehension of consumers choices relative to Traditional Food UCP-ESB Portugal Consumption 2 times per week 1 time per week 2-3 times per month once per month daily 14

15 WP 2. Comprehension of consumers choices relative to Traditional Food UCP-ESB Portugal The participants explained that when they hear the word ˮtraditionalˮ they are thinking to: something tasty, healthy, to celebrations, produced in family and learnt from grandparents. Usually they made the connection between the traditional foods with tasty foods in the grandparents house as sausages, polenta, meat in pork fat. When they are thinking of traditional foods, the following ideas come to their mind in first place: dairy products, sausages, pancake, drob sarmale pasca on Easter, toba bagels, comfitures, marmalades. CONCLUSIONS: Traditional foods are very appreciated by the consumers participated in these focus groups students with a background in food science and with knowledge in food quality control. They like these products for their aroma and healthy aspects. Some traditional foods are consumed only in special occasions because of economic reasons but others, like traditional meals are often prepared at home (sarmale - stuffed cabbage with meat, mititei - small sausages, mamaliga polenta boiled maize flour in water). 15

16 WP 2. Comprehension of consumers choices relative to Traditional Food UCP-ESB Portugal Martinez, A., 2012, WP2, LdV Tol4Food project 16 Cardoso, E., 2012, WP2, LdV Tol4Food project

17 WP3. Quantification of traditional food quality - CTC, Spain Selected traditional products were analysed using e-nose. Sugar-free plum jams Mangalitsa meat poducts 17

18 WP 3. Quantification of traditional food quality - CTC, Spain Training of research staff in sensorial analysis - 1 training of IBA staff in UCP-ESB - 1 training of IBA staff in CTC 18

19 WP 6. Training sessions-running pilots IBA Bucharest - Contact the producers - Professional training sessions - training seminars were organized in Portugal, Porto, by partner UCP-ESB A 1st seminar with industry on 29 June 2012: Consumer Information - new labeling rules A 2nd seminar with industry on 24 of October on valorization of traditional food products: quality, safety and consumer issues A 3rd seminar with industry on 24 of November 2012: How to choose and consume traditional Portuguese Cheese 19

20 WP 6. Training sessions-running pilots IBA Bucharest - Professional training sessions - A training seminar was organized in Bucharest, Romania, on 13 of September, by IBA on Traditional foods: quality, safety and innovation possibilities 20

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