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Abstract

Modern Concepts & Developments in Agronomy

Traditional Foods in Europe: Perceptions & Prospects in the New Business Era

  • Open or CloseDimitris Skalkos*

    Department of Chemistry, Laboratory of Food chemistry, Ioannina 45110, Greece

    *Corresponding author:Dimitris Skalkos, Department of Chemistry, Laboratory of Food chemistry, Ioannina 45110, Greece

Submission: February 16, 2021;Published: March 04, 2021

DOI: 10.31031/MCDA.2021.08.000681

ISSN: 2637-7659
Volume8 Issue2

Abstract

Traditional Foods (T.F.) in Europe constitute a minor part of the food chain, with the production and consumption remaining within certain territories. They are healthy, unique innovative products, attractive to the end consumer. COVID-19 will have an impact on the whole process from the field to the consumer concerning issues such as food safety, food security bioactive ingredients, production, processing, distribution. The current article explores the potentials of T.F. in the economic era after the pandemic crisis. T.F. have the opportunity to grow and expand beyond their local areas in Europe, becoming major part of the food chain for the benefit of regional producers and communities.

Keywords: Pandemic; COVID-19; Traditional foods; Food chains; Agriculture

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