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https://doi.org/10.21256/zhaw-21770| Publikationstyp: | Buch |
| Art der Begutachtung: | Editorial review |
| Titel: | Sultana : good practices and other curiosities |
| Autor/-in: | Jiménez, María Julia Fernández Valdez, Yara Carolina Jacobi, Johanna Yeretzian, Chahan |
| et. al: | No |
| DOI: | 10.21256/zhaw-21770 |
| Umfang: | 29 |
| Erscheinungsdatum: | 21-Feb-2021 |
| Verlag / Hrsg. Institution: | Slow Food Bolivia |
| Sprache: | Englisch |
| Schlagwörter: | Coffee; Slow food; Columbia; Bolivia; Fair trade |
| Fachgebiet (DDC): | 338: Produktion 630: Landwirtschaft |
| Zusammenfassung: | This work is the result of a partnership between the SNIS Project (Swiss Network for International Studies) and the Slow Food Bolivia movement, as past of the project for Improving Rural Livelihoods through the Promoting High-quality Coffee and Coffee Cherry Products in Colombia and Bolivia. Slow Food is a worldwide movement that proposes a new food system based on good, fair and clean food; organizing various activities and campaigns, to spread this message around the world. Slow Food has been present in Bolivia, a mega-diverse country with a diversity of flaura and fauna and therefore rich agro-biodiversity, for six years now, despite the fact that globalization has eroded urban and rural consumption patterns. This situation within Bolivia has led Slow Food Bolivia to focus its activities on preserving knowledge and flavors from the diverse regions of the country. This is an important mission that should be supported in order to bring products from the past into the present and to create sensory experiences that will connect current and future generations. This practice of rescuing food diversity and traditions has saved a wide range of products across several regions. The purpose of this publication is to share the process of creating value from dried coffee cherries, known in Bolivia as sultana, which have been traditionally used by the Yungueño people and are gaining some popularity, with families in La Paz. It is time to break the myths about sultana and expand its presence in the market by improving its quality and sharing local knowledge. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/21770 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Chemie und Biotechnologie (ICBT) |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
Dateien zu dieser Ressource:
| Datei | Beschreibung | Größe | Format | |
|---|---|---|---|---|
| 2021_Jimenez-etal_Sultana-good-practices.pdf | English translation | 28.23 MB | Adobe PDF |  Öffnen/Anzeigen |
| 2019_Jimenez-etal_Sultana-buenas-practicas.pdf | Original Spanish version | 1.69 MB | Adobe PDF |  Öffnen/Anzeigen |
Zur Langanzeige
Jiménez, M. J., Fernández Valdez, Y. C., Jacobi, J., & Yeretzian, C. (2021). Sultana : good practices and other curiosities. Slow Food Bolivia. https://doi.org/10.21256/zhaw-21770
Jiménez, M.J. et al. (2021) Sultana : good practices and other curiosities. Slow Food Bolivia. Available at: https://doi.org/10.21256/zhaw-21770.
M. J. Jiménez, Y. C. Fernández Valdez, J. Jacobi, and C. Yeretzian, Sultana : good practices and other curiosities. Slow Food Bolivia, 2021. doi: 10.21256/zhaw-21770.
JIMÉNEZ, María Julia, Yara Carolina FERNÁNDEZ VALDEZ, Johanna JACOBI und Chahan YERETZIAN, 2021. Sultana : good practices and other curiosities. Slow Food Bolivia
Jiménez, María Julia, Yara Carolina Fernández Valdez, Johanna Jacobi, and Chahan Yeretzian. 2021. Sultana : Good Practices and Other Curiosities. Slow Food Bolivia. https://doi.org/10.21256/zhaw-21770.
Jiménez, María Julia, et al. Sultana : Good Practices and Other Curiosities. Slow Food Bolivia, 2021, https://doi.org/10.21256/zhaw-21770.
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