What market for indigenous products? It’s a question we should ask ourselves whenever we see one on sale. A market may be considered good if it respects the cultural identity of the indigenous peoples and safeguards local resources.
What market for indigenous products is the question at the center of research product conducted by the University of Gastronomic Sciences which focuses specifically on the Slow Food Presidium for Ogiek Honey from the Mau Forest in Kenya. The research project has been conducted in close contact with the community, identifying together the types of honey that have a greater cultural value. In another stage of the study, a tasting panel identified those same types as being the most appetizing for consumers. To determine what market there may be for these indigenous products it’s essential to work side by side with the communities that produce them, listening to them, learning from them.
Michele Filippo Fontefrancesco is a researcher in cultural anthropology at the University of Gastronomic Sciences of Pollenzo. His research focuses on the themes of local economies, entrepreneurship and sustainable development.
Dauro Maria Zocchi is a Doctorate student at the University of Gastronomic Sciences of Pollenzo.
The Food Talks are a new and freely accessible format of Terra Madre Salone del Gusto: ten minutes for our guests to explore their thoughts on the world we live in, and the future we want for it!
Event languages: IT, EN