Click here to download

Enhancement of food production quality: the truffle case
Journal Title: ECONOMIA AGRO-ALIMENTARE 
Author/s: Elena Viganò, Federico Gori, Antonella Amicucci 
Year:  2019 Issue: Language: English 
Pages:  25 Pg. 587-611 FullText PDF:  194 KB
DOI:  10.3280/ECAG2019-003002
(DOI is like a bar code for intellectual property: to have more infomation:  clicca qui   and here 


The central role of quality agri-food production in the promotion of a given territory is actually widely recognized by both the economic and marketing literature and the stakeholders involved in the enhancement process of rural systems. On this basis, this work analyzes one of the finest Italian agri-food products: the truffle. This work tries to point out the main problems characterizing the current regulatory framework, the trade and the production of the Italian truffle sector, emphasizing their causes, consequences and possible solutions.
Keywords: Struffle, quality, traceability, local development
Jel Code: D12, Q13

  1. Agueda, B., Zambonelli, A. & Molina, R. (2014). Tuber 2013: scientific advances in sustainable truffle culture. Mycorrhiza, 24(1), 1-4.
  2. Akelorf, G.A. (1970). The Market for Lemons: Quality Uncertainty and the Market Mechanism. The Quarterly Journal of Economics, 84(3), 488-500., DOI: 10.2307/1879431
  3. Almli, V.L., Verbeke, W., Vanhonacker, F., Nas, T. & Hersleth, M. (2011). General image and attribute perceptions of traditional food in six European countries. Food Quality and Preference, 22(1), 129-138.
  4. Amicucci, A., Guidi, C., Zambonelli, A., Potenza, L. & Stocchi, V. (2000). Multiplex pcr for the identification of white Tuber species. fems Microbiology letters, 189(2), 265-269.
  5. Amicucci, A., Guidi, C., Zambonelli, A., Potenza, L. & Stocchi, V. (2002). Molecular approaches for the detection of truffle species in processed food products. Journal of the Science of Food and Agriculture, 82(12), 1391-1397.
  6. Amicucci, A., Zambonelli, A., Giomaro, G., Potenza, L. & Stocchi, V. (1998). Identification of ectomycorrhizal fungi of the genus Tuber by species-specific its primers. Molecular Ecology, 7(3), 273-277.
  7. Antonelli, G. & Vigano, E. (2009). L’economia dei prodotti agroalimentari tipici tra vincoli tecnici e sfide organizzative. Italian Journal of Agronomy, 4(3), 125-136.
  8. Antonelli, G. & Vigano, E. (2018), Global Challenges in Traditional Food Production and Consumption. In A. Cavicchi & C. Santini (Eds.), Case Studies in the Traditional Food Sector (pp. 25-46). Elsevier.
  9. Arete (2013). Study on assessing the added value of pdo/pgi products, Executive Summary, Commissioned Study by the European Commission, December. -- http://ec.europa.eu/agriculture/external- studies/addedvalue-pdo-pgi_en.htm.
  10. Aureli, S. & Forlani, F. (2015). The effects of formal networks on territorial tourism offers. Current usage of network contracts in Italy. European Journal of Tourism Research, 10, 76-94.
  11. Balogh, P., Bekesi, D., Gorton, M., Popp, J. & Lengyel, P. (2016). Consumer willingness to pay for traditional food products. Food Policy, 61, 176-184.
  12. Belletti, G., Marescotti, A. & Touzard, J.M. (2015). Geographical Indications, Public Goods, and Sustainable Development: The Roles of Actors’ Strategies and Public Policies. World Development, 98, 45-57.
  13. Bencivenga, M. & Baciarelli Falini, L. (2012). Manuale di tartuficoltura. Esperienze di coltivazione dei tartufi in Umbria. Citta di Castello: Artegraf.
  14. Bonet, J.A., Fischer, C.R. & Colinas C. (2006). Cultivation of black truffle to promote reforestation and land-use stability. Agronomy for Sustainable Development, 26(1), 69-76.
  15. Bourdieu, P. (1979). La distinction. Critique sociale du jugement. Paris: Les Editions de Minuit.
  16. Bragato, G., Gardin, L., Lulli, L. & Raglione, M. (2006). Tartufi eduli. In E.A.C. Costantini (a cura di), Metodi di valutazione dei suoli e delle terre (pp. 1-20). Siena: Edizioni Cantagalli.
  17. Broude, T. (2005). Taking “Trade and Culture” Seriously: Geographical Indications and Cultural Protection in wto Law. Journal of International Law, 26(4), 624-692.
  18. Brun, F. & Mosso, A. (2010). Studio delle filiere dei prodotti trasformati a base di tartufo in Piemonte. Mercato, produzioni di qualità e valorizzazione del territorio. Torino, Regione Piemonte, Direzione Opere Pubbliche, Difesa del Suolo, Economia Montana e Foreste.
  19. Brun, F. & Mosso, A. (2013). Il tartufo come opportunita di sviluppo della montagna interna del Piemonte: l’esempio della Valle Grana. Agriregionieuropa, 9(34), 20-22.
  20. Buntgen, U., Tegel, W., Egli, S., Stobbe, U., Sproll, L. & Stenseth, NC. (2011). Truffles and climate change. Frontiers in Ecology and the Environment, 9(3), 150-151., DOI: 10.1890/11.WB.004
  21. Carbone, A., Caswell, J.A., Galli, F. & Sorrentino, A. (2014). The performance of protected designations of origin: an ex post multi-criteria assessment of the Italian cheese and olive oil sectors. Journal of Agricultural & Food Industrial Organization, 12(1), 121-140.
  22. Cavicchi, A. & Santini, C. (Eds.) (2018). Case Studies in the Traditional Food Sector: A volume in the Consumer Science and Strategic Marketing. Elsevier., DOI: 10.1016/c2015-0-05706-9.
  23. Cerjak, M., Haas, R., Brunner, F. & Tomić, M. (2014). What motivates consumers to buy traditional food products? Evidence from Croatia and Austria using word association and laddering interviews. British Food Journal, 116(11), 1726-1747.
  24. Chabrol, D., Mariani, M. & Sautier, D. (2015). Establishing Geographical Indications without State Involvement? Learning from Case Studies in Central and West Africa. World Development, 8, 68-81.
  25. Costanigro, M., Bond, C.A. & Mccluskey, J.J. (2010). The economics of nested names: name specificity, reputations, and price premia. American Journal of Agricultural Economics, 92(5), 1339-1350.
  26. de Noronha Vax, T. & Nijkamp, P. (2009). The Complex Force Field of Traditional Food System: Setting the Scene. In T. De Noronha Vaz, P. Nijkamp & J.-L.
  27. Rastoin (Eds.), Traditional Food Production and Rural Sustainable Development (pp. 3-10). London: Ashgate.
  28. De Roest, K. & Menghi, A. (2000). Reconsidering ‘traditional’ food: the case of Parmigiano Reggiano cheese. Sociologia Ruralis, 40(4), 439-451., DOI: 10.1111/1467-9523.00159
  29. Di Iacovo, F., Brunori, G. & Innocenti, S. (2013), Le strategie urbane: il piano del cibo. Agriregionieuropa, IX(32).
  30. Di Massimo, G. (2016). Nuova legge sul tartufo. L’uso degli aromi e la questione fiscale. Saperefood, (3). -- https://saperefood.it/7nuova-legge-sul-tartufo-lusodegli-aromi-e-la-questione-fiscale-parte33/.
  31. Dollo, M., Messina, G., Vasquez, G. & Zuccala, G. (2013). Primi ritrovamenti di Tuber Magnatum in Sicilia. Rivista di Micologia, 56(4), 331-349.
  32. Esposti, R., Fastigi, M. & Vigano, E. (2017). Italian craft beer revolution: do spatial factors matter?, Journal of Small Business and Enterprise Development, 24(3), 503-527., DOI: 10.1108/JSBED-12-2016-0191
  33. Eusebi, D. (a cura di) (2015). Acqualagna capitale del tartufo. 1966-2015 / 50 anni di fiera, storia, uomini, passione. Loreto: Edizioni plan.
  34. Fabris, G. (2010). La società post crescita. Consumi e stili di vita. Milano: Egea.
  35. Fastigi, M., Vigano & Esposti, R. (2018). The Italian microbrewing experience: features and perspectives. Bio-based and Applied Economics, 7(1), 59-86., DOI: 10.13128/BAE-24048
  36. Fiecchi, A., Kienle, M.G., Scala, A. & Cabella, P. (1967). Bis-methylthiomethane, an odorous substance from white truffle, Tuber Magnatum Pico. Tetrahedron Letters, 18, 1681-1682.
  37. Francioni, B., Curina, I., Masili, G. & Vigano, E. (2019). Global sourcing processes in the Italian agricultural breweries. British Food Journal, 121(10), 2277-2295., DOI: 10.1108/bfj-03-2019-0181.
  38. Galli, F. (2018). Traditional Food: Definition and Nuances. In A. Cavicchi & C.
  39. Santini (Eds.), Case Studies in the Traditional Food Sector (pp. 3-24). Elsevier.
  40. Gandi, P., Gardin, L. & Primavera, F. (2005). Gli ambienti tartufigeni del Mugello. Stato di conservazione e norme tecniche per la tutela. Calenzano: Grafica Lito.
  41. Gioacchini, A.M., Menotta, M., Bertini, L., Rossi, I., Zeppa, S., Zambonelli, A., Piccoli, G. & Stocchi, V. (2005). Solid-phase microextraction gas chromatography/mass spectrometry: a new method for species identification of truffles. Rapid Communications in Mass Spectrometry, 19(17), 2365-2370.
  42. Gioacchini, A.M., Menotta, M., Guescini, M., Saltarelli, R., Ceccaroli, P., Amicucci,
  43. A., Barbieri, E., Giomaro, G. & Stocchi, V. (2008). Geographical traceability of Italian white truffle (Tuber magnatum Pico) by the analysis of volatile organic compounds. Rapid Communications in Mass Spectrometry, 22(20), 3147-3153.
  44. Giovannucci, D., Barham, E. & Pirog, R. (2010). Defining and Marketing “Local” Foods: Geographical Indications for US Products. The Journal of World Intellectual Property, 13(2), 94-120.
  45. Gori, F. (2016). Tutela del made in Italy e tracciabilità: il mercato del tartufo di Acqualagna. Tesi di laurea, Universita degli Studi di Urbino Carlo Bo.
  46. Gregori, G., Elisei, S. & Pasquini, L. (2012). La tartuficoltura nelle Marche - 1982-2012 - trent’anni di esperienza. Ancona: Editrice Gabbiano.
  47. Grolleau, G. & Caswell, J.A. (2006). Interaction Between Food Attributes in Markets: The Case of Environmental Labeling. Journal of Agricultural and Resource Economics, 31(3), 471-484.
  48. Grunert, K.G. & Aachmann, K. (2016). Consumer reactions to the use of EU quality labels on food products: a review of the literature. Food Control, 59, 178-187.
  49. Hamouda, M. & Gharbi, A. (2013). The Postmodern Consumer: An Identity Constructor? International Journal of Marketing Studies, 5(2), 41-49.
  50. Henke R. (2004). Verso il riconoscimento di una agricoltura multifunzionale. Teorie, politiche, strumenti. Roma: inea. Hirczak, M., Moalla, M., Mollard, A., Pecqueur, B., Rambonilaza, M., Vollet, D.
  51. & Metafort, C.U. (2008). From the basket of goods to a more general model of territorialized complex goods: concepts, analysis grid and questions. Canadian Journal of Regional Science, 31(2), 241-260.
  52. Kara, A., Spillan, J.E. & Deshields, O.W. Jr (2005). The Effect of a Market Orientation on Business Performance: A Study of Small-Sized Service Retailers Using markor Scale. Journal of Small Business Management, 43(2), 105-118.
  53. Schimtt, B.H. (1999). Experential Marketing: How to Get Customers to Sense, Feel, Think, Act and Relate to Your Company and Brands. New York: The Free Press.
  54. Lefevre, C. (2012). Native and Cultivated Truffles of North America. In A. Zambonelli & G.M. Bonito (Eds.), Edible Ectomycorrhizal Mushrooms. Current Knowledge and Future Prospect (pp. 209-226). Berlin, Heidelberg, Springer., DOI: 10.1007/978-3-642-33823-6_12
  55. Levitt, T. (1983). Marketing imagination. New York: The Free Press.
  56. Losito, G. (2004). L’intervista nella ricerca sociale. Bari: Laterza.
  57. Marini, U. (1999). Acqualagna terra di tartufi. Fossombrone: Metauro Edizioni.
  58. Mariani, A. & Vigano, E. (2013). Fair Trade: A renewable model for sustainable development. Rivista di Studi sulla Sostenibilità, 3(1), 149-161.
  59. Marone, E. (2011). Il sistema tartuficolo in Toscana e in Abruzzo. In E. Marone (a cura di), La filiera del tartufo e la sua valorizzazione in Toscana e Abruzzo (pp. 10-29). Firenze: Firenze University Press.
  60. Martinez de Aragon, J., Fischer, C., Bonet, J.A., Olivera, A., Oliach, D. & Colinas, C. (2012). Economically profitable post fire restoration with black truffle (Tuber melanosporum) producing plantations. New Forest, 43(5), 615-630.
  61. Menapace, L. & Moschini, G. (2012). Quality certification by geographical indications, trademarks and firm reputation. European Review of Agricultural Economics, (39)4, 539-566.
  62. Ministero delle politiche agricole alimentari e forestali (2017). Piano nazionale della filiera del tartufo 2017-2020. Documento di sintesi. Roma -- [www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/11100].
  63. Pacioni, G., Lamolinara, M., De Laurentiis, G., Visca, C. & Leonardi, M. (2015).
  64. Il tartufo nella storia ed economia dell’Abruzzo (Italia centrale). Micologia e Vegetazione Mediterranea, 30(2), 111-128.
  65. Pampanini R., Marchini, A. & Diotallevi, F. (2012). Il mercato del tartufo fresco in Italia tra performance commerciali e vincoli allo sviluppo: il contributo delle regioni italiane. Economia agro-alimentare, 14(3), 11-27., DOI: 10.3280/ECAG2012-003002
  66. Paolocci, F., Rubini, A., Granetti, B. & Arcioni, S. (1997). Typing Tuber melanosporum and Chinese black truffle species by molecular markers. Fems Microbiology Letters, 153(2), 255-260.
  67. Paolocci, F., Rubini, A., Riccioni, C., Topini, F. & Arcioni, S. (2004). Tuber aestivum and Tuber uncinatum: two morphotypes or two species? fems Microbiology Letters, 235(1), 109-115.
  68. Pencarelli, T., Forlani, F. & Dini, M. (2015). Il marketing dei prodotti tipici locali nella prospettiva esperienziale. Il caso del tartufo. Economia agro-alimentare, 17(2), 11-32., DOI: 10.3280/ECAG2015-002002
  69. Pine, B.J. & Gilmore, J.H. (1999). The experience economy: Work is theatre & every business a stage. Boston: Harvard Business School Press.
  70. Pompei, E. (a cura di) (2012). Alla scoperta del tartufo salvaguardando l’ambiente. Acquaviva Picena: FastEdit.
  71. Quinones-Ruiz, X.F., Penker, M., Belletti, G., Marescotti, A. & Scaramuzzi, S. (2016). Why early collective action pays off: evidence from setting Protected Geographical Indications. Renewable Agriculture and Food Systems, 32(2), 179-192.
  72. Rana, G.L. & Marino, R. (2007). I Tartufi. In G. Marotta & E. Varricchio (a cura di), La Risorsa Tartuficola nel Sannio, analisi e prospettive (pp. 55-76). Dragoni, Imago Media.
  73. Rangnekar, D. (2010). The Law and Economics of Geographical Indications: Introduction to Special Issue of The Journal of World Intellectual Property. The Journal of World Intellectual Property, 13(2): 77-80.
  74. Reyna, S. & Garcia-Barreda, S. (2014). Black truffle cultivation: a global reality. Forest Systems, 23(2), 317-328.
  75. Sorrentino, E., Reale, A., Succi, M., Tremonte, P., Tipaldi, L., Pannella, G., Di Renzo, T. & Capilongo, V. (2014). Conservazione del tartufo. Campobasso: Universita degli Studi del Molise -- [https://unimol.academia.edu/Departments/Depar tment_of_Agr icultural_Envi ronmental_and_Food_Sciences/Documents?page=9].
  76. Splivallo, R., Ottonello, S., Mello, A. & Karlovsky, P. (2011). Truffle volatiles: from chemical ecology to aroma biosynthesis. New Phytologist, 189(3), 688-699.
  77. Stefani, G., Romano, D. & Cavicchi, A. (2006). Consumer Expectations, Liking and Willingness to Pay for Specialty Foods: Do Sensory Characteristics Tell the Whole Story? Food Quality and Preferences, 17(1-2), 53-62.
  78. Tirillini, B., Verdelli, G., Paolocci, F., Ciccioli, P. & Frattoni, M. (2000). The volatile organic compounds from the mycelium of Tuber borchii Vitt. Phytochemistry, 55(8), 983-985., DOI: 10.1016/S0031-9422(00)00308-3
  79. Van der Ploeg, J.D., Renting, H., Brunori, G., Knickel, K., Mannion, J., Marsden, T., De Roest, K., Sevilla-Guzman, E. & Ventura, F. (2000). Rural Development: From Practices and Policies Towards theory. Sociologia ruralis, 40(4), 391-408., DOI: 10.1111/1467-9523.00156
  80. Verbeke, W., Guerrero, L., Almli, V.L., Vanhonacker, F. & Hersleth, M. (2016). European Consumers’ Definition and Perception of Traditional Foods. In K.
  81. Kristbergsson & J. Oliveira (Eds.), Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain (pp. 3-16). Springer, Boston, MA., DOI: 10.1007/978-1-4899-7648-2_1
  82. Vigano, E., Antonelli, G., Bischi, G.I. & Tramontana, F. (2015). Consumption and consumers of food products in the postmodern society. Economia agroalimentare, 17(1), 59-80., DOI: 10.3280/ECAG2015-001004
  83. Wang, O., Xavier, G. & Verbeke, W. (2016). Perceptions of Chinese traditional food and European food among Chinese consumers. British Food Journal, 118(12), 2855-2872.
  84. Wang, X. (2012). Truffle Cultivation in China. In A. Zambonelli & G.M. Bonito (Eds.), Edible Ectomycorrhizal Mushrooms. Current Knowledge and Future Prospect (pp. 227-240). Berlin, Heidelberg, Springer., DOI: 10.1007/978-3-642-33823-6_13
  85. Weden, C. (2004). Black Truffles of Sweden. Systematics, Population Studies, Ecology and Cultivation of Tuber aestivum syn. T. uncinatum. Uppsala: Uppsala University Library.
  86. Weichselbaum, E., Benelam, B. & Soares Costa, H. (2009). Traditional Foods in Europe. Synthesis Report No 6. EuroFIR, Norwich, UK.
  87. Zambonelli, A., Iotti, M. & Hall, I. (2015). Current status of truffle cultivation: recent results and future perspectives. Italian Journal of Mycology, 44, 31-40.
  88. Zeppa, S., Gioacchini, A.M., Guidi, C., Guescini, M., Pierleoni, R., Zambonelli, A. & Stocchi, V. (2004). Determination of specific volatile organic compounds synthesised during Tuber borchii fruit body development by solidphase microextraction and gas chromatography/mass spectrometry. Rapid Communications in Mass Spectrometry, 18(2), 199-205.

Elena Viganò, Federico Gori, Antonella Amicucci, in "ECONOMIA AGRO-ALIMENTARE" 3/2019, pp. 587-611, DOI:10.3280/ECAG2019-003002

   

FrancoAngeli is a member of Publishers International Linking Association a not for profit orgasnization wich runs the CrossRef service, enabing links to and from online scholarly content