TRADITIONAL PRODUCTS,
AGRICULTURAL AND INDUSTRIAL INNOVATION

The large variety of the traditional food may be explained by the diversity of the species involved, of the production and cooking techniques. That diversity used to be based on geographical but also on social differences.

Some food products became famous in the course of history, like the Gallic pork-butchery at the time of the Romans, and later on some cheeses, wines, hams, preserves, etc.

Urbanization and industrialization brought about a selection of species appropriate for mass production. The traditional farm production became marginal.

But times keep changing and the consumers nowadays require more personalized local products.