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dc.contributor.authorMauleón Gómez, José Ramón
dc.contributor.authorRodríguez Barrón, Luis Javier
dc.contributor.authorVirto Lecuona, María Dolores ORCID
dc.contributor.authorMandaluniz, Nerea
dc.contributor.authorAmores Olazaguirre, Gustavo
dc.contributor.authorPérez Elortondo, Francisco José
dc.contributor.authorArranz Arriola, Josune
dc.contributor.authorAbilleira Cillero, Eunate
dc.contributor.authorBeltrán de Heredia, Ignacia
dc.contributor.authorRuiz de Gordoa Arroniz, Juan Carlos Alfonso
dc.contributor.authorNájera Ortigosa, Ana Isabel
dc.contributor.authorRuiz Santos, Roberto
dc.contributor.authorAlbisu Aguado, Marta María ORCID
dc.contributor.authorRenobales Scheifler, María Mercedes de
dc.date.accessioned2016-09-26T12:42:35Z
dc.date.available2016-09-26T12:42:35Z
dc.date.issued2010
dc.identifier.citationGlobal food security: ethical and legal challenges : 129-131 (2010)es
dc.identifier.isbn978-90-8686-154-5
dc.identifier.isbn(e) 978-90-8686-710-3
dc.identifier.urihttp://hdl.handle.net/10810/18968
dc.description.abstract[EN] The concept of sustainability when referring to food production rests, in general, on 3 main aspects: 1) respect for the environment; 2) economic and social benefits for all involved in production; and 3) production of sufficient quantity of quality food at an accessible price. In this contribution we focus on the main aspects of the traditional sheep's milk and cheese production (under the Denomination of Origin Idiazabal Cheese) in the Basque Country that contribute primarily to its sustainability. It is based on the local latxa or carranzana breeds of sheep, adapted to the mountainous terrain. The sheepherder takes advantage of local resources to reduce management costs by combining indoor dry forage and concentrates with outdoor grazing throughout lactation, according to local pasture availability, and thus avoiding having to buy large amounts of feed. This system facilitates recycling of manure, fertilising pastures and forest at the same time. Use of local breeds helps maintain biodiversity of sheep breeds. Cheese is produced industrially (44.5% of the total cheese produced in 2008) from milk of many flocks, or artisanally (38.3%) by the sheepherders with the milk from their own flocks. Transforming their own milk into cheese is advantageous for the following reasons: 1) higher economic returns as compared to selling the milk to cheese factories because cheese price directly sold to consumers is more competitive than industrial cheese sold in supermarkets; 2) increases the value of women's work (over 80% of the cheese makers are women) in the community and their self-esteem; 3) it creates rural jobs and contributes to rural development; 4) we have demonstrated both with experimental and commercial flocks that part-time grazing allows the sheepherder to obtain high yields of milk, and cheese, of high nutritional and functional quality. Currently a less sustainable, intensive sheep's milk production with foreign, imported breeds kept indoors constantly is gaining favour among milk producers because of its perceived higher economic profitability.en
dc.language.isoenges
dc.publisherWageningen Academic Publisherses
dc.rightsinfo:eu-repo/semantics/openAccesses
dc.subjectdenomination of originen
dc.subjectIdiazabal cheeseen
dc.subjectsustainable agricultureen
dc.subjectsustainable rural developmenten
dc.subjectshort food supply chainsen
dc.subjectoutdoor feedingen
dc.subjectsocial sustainabilityen
dc.subjecthealthier fooden
dc.subjectfood systemsen
dc.titleTraditional part-time grazing: a more sustainable sheep milk and cheese production in the Basque Countryen
dc.typeinfo:eu-repo/semantics/bookPartes
dc.departamentoesSociología IIes_ES
dc.departamentoeuSoziologia IIes_ES


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