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Entretanto, em "The Chinese Pork Panic of 2013" leio:
"The most valuable technology—without which a modern consumer economy would be impossible—is the power of brand reputation that allows consumers to eat the pork that emerges from these opaque industrial processes with confidence."e cruzo com "5 Stops on a California Cheese Trail" e penso: AUTENTICIDADE
"the epicenter of California’s lively artisanal cheese movement. Twenty-two thousand acres of land in the two counties are currently used to produce almost 100 different cow, sheep, goat and water buffalo milk cheeses as well as fermented products like yogurt and crème fraîche. The cheeses are all made primarily by hand, in small batches, and in keeping with cheesemaking traditions — hence the artisan designation — and most are also classified as farmstead, meaning they are made on a farm with milk from its own animals.Tantos pensamentos, tantas oportunidades, tantas possibilidades...
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but I also met the people behind them and saw firsthand their multiple passions: for the craft of cheesemaking; for their cultural heritage; for the animals they raise; and for the beautiful, bountiful land on which they depend."
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Enquanto assistimos ao "hollowing" das marcas estabelecidas, das marcas tradicionais (ainda esta manhã, a caminho de Felgueiras, só abanava a cabeça ao apreciar ser ultrapassado por uma espécie de SUV da... Volvo, por isso é que vão acabar, por terem perdido o espírito da marca dos anos 70 e 80) talvez o futuro das futuras marcas das PMEs passe pelo truque francês.
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Uma grande lição, no meio da guerra da commodity alimentar que é o leite, quando o pensamento afunila e parece que não há alternativa...
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Continua.
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