ABSTRACT
Nowadays, every country in the world claims that their agricultural products, foods or traditional products belong to the cultural or gastronomic heritage of a country. Moreover, this differentiation by tradition and history is part of the national aspiration for economic development. The implementation of an added value policy for agricultural products and foodstuffs is often grounded in terms of a global strategy relying on rural and sustainable development (see UNIDO 2010; van de Kop et al. 2006). Products originating from a ‘terroir’ or a specific territory are those that belong to a collective regional, national heritage. These products must be economically valued for the local producers but also for the territory in which they are located and from which they derive their qualities.
