De la propiedad intelectual a la calificaci車n de los territorios: Lo que cuentan los quesos tradicionales

作者：Linck; Thierry; Barragan Lopez; Esteban; Casabianca; Franois

来源：Agroalimentaria, 2006.

• intellectual property
• traditional foods
• cheese
• mexico.

we consider that traditional products can not be defined only by consumer expectations and that higher price sometimes associated to those products is not due to their reputation. specificity of traditional food also involves consideration of the heritage values coming from the territories. these values possess attributes of collective goods and constitute resources that trigger rivalries and tensions. they cannot be preserved and be valorized only in the way that they are well known, specified, accepted and managed. in a lighter sense, the owning of territorial resources by people is tightly linked to the making of collective setup intended to fix shared rights of use and management. the final goal would be to keep responsive people of their duty to the territories and to the society. we will focus our problematic on one category of food that is associated with a deep anchorage with territories: traditional cheeses. developing of a comparative thought process will allow us to stage contrasted situations and to explore the question of patrimonial aspects in their multiple dimensions.