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Criteria
for Ark product selection
I. Products must be of outstanding
quality in terms of taste. ‘Taste quality’, in this
context, is defined in the context of local traditions and uses.
II. The product must be linked
to the memory and identity of a group, and can be a vegetable
species, variety, ecotype or animal population that is well
acclimatized over a medium-long period in a specific territory
(defined in relation to the history of the territory). The primary
material of the foodstuff must be locally sourced unless it
comes from an area outside the region of production, in which
case it must be traditional to use materials from that specific
area. Any complementary materials used in the production of
the product (spices, condiments, etc.) may be from any source,
and their use must be part of the traditional production process.
III. Products must be linked environmentally,
socio-economically and historically to a specific area.
IV. Products must be produced in
limited quantities, by farms or by small-scale processing companies.
V. Products must be threatened
with either real or potential extinction.
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