(TFI-2012) Traditional Foods
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Alma Mater Studiorum University of Bologna TRADITIONAL FOOD INTERNATIONAL 2012 (TFI-2012) Traditional foods: from culture, ecology and diversity, to human health and potential for exploitation including THE STREET FOOD SEMINAR An international forum on street food – aspects and perspectives Cesena, Italy OCTOBER 4-5, 2012 Abstract Book & List of Participants Editors: Federico Ferioli, Elisa Giambanelli, Federica Pasini, Luigi Filippo D’Antuono Alma Mater Studiorum University of Bologna TRADITIONAL FOOD INTERNATIONAL 2012 (TFI-2012) Traditional foods: from culture, ecology and diversity, to human health and potential for exploitation including THE STREET FOOD SEMINAR An international forum on street food – aspects and perspectives Cesena, Italy OCTOBER 4-5, 2012 Abstract Book & List of Participants Editors: Federico Ferioli, Elisa Giambanelli, Federica Pasini, Luigi Filippo D’Antuono TRADITIONAL FOOD INTERNATIONAL 2012 (TFI-2012) ISBN 978-88-902152-1-6 © 2012 Dipartimento di Scienze degli Alimenti – Università di Bologna Pictures by Luigi Filippo D’Antuono Cover photographic composition by Federico Ferioli Abstract book composition and editing by Federico Ferioli, Elisa Giambanelli, Federica Pasini & Luigi Filippo D’Antuono TRADITIONAL FOOD INTERNATIONAL 2012 Preface TRADITIONAL FOOD INTERNATIONAL – TFI2012 Traditional foods are increasingly attracting the interest of consumers and manufacturers. Recently, an effort has been made for an objective definition of “traditional foods”, aimed at setting a scientific and regulatory approach to their study and management. From a semantic point of view, however, tradition is a complex of uses, habits and ways of life that are transmitted across generations, often through oral communication. Traditional facts are therefore intrinsically local and diverse, escaping deterministic classification; sometimes they reveal striking converging features, depending on common environmental and cultural constraints. Dealing with traditional foods from a scientific point of view is therefore a challenge: it is dealing with a subject related not only to nutrition and health, but also to environmental, human ecology and cultural issues. A number of EU funded projects in some respect related to traditional foods have been funded and developed during the last years. BaSeFood (Sustainable exploitation of bioactive components from the Black Sea area traditional foods) is a EU FP7 funded project, started in April 2009 and ending in October 2012. Coordinated by the University of Bologna, Italy, the project aims at investigating several aspects of plant origin Black Sea Area traditional foods. In correspondence to the end of the BaSeFood project, it was decided to organise a Congress aimed at putting together different approaches and disciplines for the study of all aspects of traditional foods. Traditional Food International (TFI-2012) is a first appointment, generated from this effort. The contribution of internationally recognised invited speakers, the coordinators of recently funded European projects, the illustration of BaSeFood highlights and about 100 posters from BaSeFood partners and external contributors are a promise of making the meeting a very fruitful forum of discussion. Within the meeting, a dedicated two hour seminar, is devoted to street foods , that, besides being a growing phenomenon in many parts of the world, are also attracting the attention of researchers, from social sciences to food safety. The Street Food Seminar will therefore try to link traditional and street foods, within the same scientific perspective of TFI-2012, linking with the initiatives of the 7th International street food festival, that will be held in the Cesena city centre during the week end. L. Filippo D'Antuono For the organising and scientific committees I TRADITIONAL FOOD INTERNATIONAL 2012 SCIENTIFIC COMMITTEE L. Filippo D’A ntuono Paul M. Finglas University of Bologna – Italy Institute of Food Research – UK Paul A. Kroon Helena Soares Costa Institute of Food Research – UK Instituto Nacional de Saúde Doutor Ricardo Jorge – Portugal Leonid Kapreliants Nadiya Boyko Odessa Academy of Food Technology – Ukraine Uzhhorod National University – Ukraine Vardis Dilis Hellenic Health Fundation – Greece ORGANIZING COMMITTEE Traditional Food International L. Filippo D’Antuono Federico Ferioli University of Bologna – Italy University of Bologna – Italy Elisa Giambanelli Federica Pasini University of Bologna – Italy University of Bologna – Italy Cinzia Tasso Fabrizio Abbondanza University of Bologna – Italy SER.IN.AR. – Italy Luigia Binetti Nadia Molinari SER.IN.AR. – Italy SER.IN.AR. – Italy Andrea Mangelli Gianpiero Giordani SER.IN.AR. – Italy Confesercenti Cesena – Italy (Street Food seminar) Street food dissemination event L. Filippo D’Antuono Cinzia Tasso Gianpiero Giordani University of Bologna – Italy University of Bologna – Italy Confesercenti Cesena – Italy II TRADITIONAL FOOD INTERNATIONAL 2012 SECRETARIAT Luigia Binetti SER.IN.AR. – Cesena, Italy e-mail: [email protected] MAIN PARTNERS III TRADITIONAL FOOD INTERNATIONAL 2012 IV TRADITIONAL FOOD INTERNATIONAL 2012 LIST OF CONTENTS Invited speakers’ communications 1 EU funded projects about traditional foods 15 BaSeFood general presentations 27 Street Food Seminar presentations 41 Posters’ abstracts 53 Traditional food systems: organisation, case studies, ecological aspects 55 Nutritional and health promoting value of traditional foods 69 Quality: composition, sensorial and safety aspects 98 Processing: traditional and improved flow charts, retention of nutrients and bioactive components 111 Consumer issues: perception, economical, sensory and immaterial aspects 138 Specific contributions on street and traditional foods 146 Participants’ list 155 Authors’ list 161 V TRADITIONAL FOOD INTERNATIONAL 2012 VI TRADITIONAL FOOD INTERNATIONAL 2012 TFI-2012 Invited speakers’ communications 1 TRADITIONAL FOOD INTERNATIONAL 2012 2 INVITED SPEAKERS’ COMMUNICATIONS TFI-2012 Traditional and local food systems: a nutritional, social and sustainable balance to global supply chains Timothy Johns School of Dietetics and Human Nutrition, Centre for Indigenous Peoples’ Nutrition and Environment – CINE, Mc Gill University, Montreal, Canada [email protected] Introduction. Indigenous and local communities who retain knowledge of and access food resources within their local environment through farming or wild harvesting offer continuity with the past. While food systems historically have congruent biological, environmental, socio-cultural and economic components, contemporary market-controlled and globalized “food” systems are dominated by economic principles. Moreover, food production and consumption threaten the environmental sustainability of the global food system concurrent with growing concerns for food and nutrition insecurity. Results. Based on examples of indigenous and smallholders agriculture in different contexts this paper considers how the heritage of traditional food systems can be channelled for mutual economic, nutritional and social well-being of contemporary food producers and consumers. Conclusions. Both global intensive and local (smallholder) agricultural systems are essential and complementary for providing sustainable food and nutrition security. However, global value chains and trade can (and often do) exclude local foods, traditional foods, and the products of biodiversity. The trans-national food industry thus can limit the availability and choice of food for consumers. Traditional and local food systems in both developed and developing countries offer transformative models based on defining values related to environmental integrity, food quality and health, and social concerns. These can inform public policy and investment directed at market and value chain oversight, as well as target subsidies for environmentally sustainable local production offering health, nutrition and social services. Market integration of biodiverse smallholder agriculture supported by technology adoption and market access offers positive benefits in productivity, environmental conservation, dietary diversity and health of consumers, but can present risks for smallholder farmers particularly in developing countries. 3 INVITED SPEAKERS’ COMMUNICATIONS TFI-2012 Agricultural biodiversity and traditional foods Emile Frison , Stefano Padulosi Bioversity International, Maccarese, Rome, Italy [email protected] Agricultural biodiversity describes the variety and variability of animals, plants and microorganisms that are used directly or indirectly for food and agriculture, including crops, livestock, forestry and fisheries (FAO 1999). Agricultural biodiversity is important at each of three levels: within species, among species and within agro- ecosystems. The components present at each of these levels interact in complex synergies within farmer-managed systems, contributing to the delivery of products and services for our well-being—from food, nutrition and income generation options to the development of resilient production systems and the strengthening of countries’ food self-reliance. At the heart of realizing these benefits are the farmers (and other agricultural biodiversity users) whose indigenous knowledge is the root of best practices for simultaneously using and conserving agricultural biodiversity. Men and women play complementary, and equally important, roles in conserving, cultivating, processing and celebrating agricultural biodiversity, although men’s roles have historically