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Wkład w konceptualizację syropu z chleba świętojańskiego

Wkład w konceptualizację syropu z chleba świętojańskiego

Hassan Zakriti

89,70 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Empresa y gestión
ISBN:
9786203889505
89,70 €
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W obliczu dominacji systemów produkcji przemysłu rolno-spożywczego w skali globalnej, w ostatnich dziesięcioleciach zaczęły pojawiać się „alternatywne' systemy produkcji rolno-spożywczej, silnie zakotwiczone w obszarach wiejskich. To właśnie w tym kontekście byliśmy świadkami genezy koncepcji SYAL z koncepcji ogólnej (w tym przypadku SPL), ujawniającej pewne rozgałęzienie poprzez multidyscyplinarne podejście łączące ekonomię, agronomię, antropologię i socjologię, które wydają się odnosić do faktu społecznego par Excellence: „faktu żywnościowego'. Zaletą tego systemu jest także integracja konsumenta końcowego z dalszym sektorem rolno-spożywczym. Celem tej pracy jest rzucenie światła na koncepcję SYAL poprzez konceptualizację sektora skupionego na obiecującym produkcie spożywczym na wszystkich poziomach (ekonomicznym, społecznym i ekologicznym), a mianowicie: chleb świętojański; i to w skali wiejskiego górzystego terytorium domeny Rifain (północne Maroko): Kraina Gzennayas.

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