TRADITIONAL FOODS: REGIONAL PROMOTION TOOLS

Abstract

Traditionalism is the element of element ensemble that distinguishes produce from similar produce from the same category. Certifying traditional produces means acknowledging the traditionalism of produce by certifying it in accordance with laws in force. Traditional foods are published in the National Registrar of Traditional Produce (NRTP). For produce to be mentioned in the NRTP, it needs to be manufactured from local raw materials, to have a traditional recipe specific to the processing place that reflects a traditional type of production and/or processing, to also include manual processing processes and to prove a traditional type of work. Licensing traditional produce is absolutely necessary to encourage the diversification of food production and to protect the trademarks from faulty or fake uses, while consumers get information regarding the specificity of the produce they purchase and/or consume. Traditional produce thus become promotion tools for certain regions, while largely preserving national awareness and identity, as well as the increasing interest in discovering local values.