SLOW Food’s Foundation for Biodiversity and its Ark-concurrent præsidia programme was established to help artisan producers bring foods to market. There are now more than 270 præsidia in the world. A præsidium assists producers to promote a product, stabilise production, establish product standards and ensure a viable future for it in the market. Præsidia foods can also generate significant income for the producing community from licence fees in the commercial market. A 2002 Italian study showed how 54 Italian præsidia acted as a cultural matrix, bringing together territory and product, typicality and quality, in which the term ‘environment’ was expressed as the ‘context of life in the local community’ – and new recognition in the local market.
Slow Food Australia expects to recommend the development of praesidia as a result of work by the Australian Ark, Food Cultures, Traditions and Biodiversity Commission.
Praesidia in 23º Slow national communities include:
Brazil
- Pando brazil nut
- Canapu bean
- Jucara palm heart
- Satere mawe canudo bee’s honey
- Satere mawe native Warana
- Umbu
Argentina
- Andean corn
- Quebrada de humahuaca andean potatoes
- Yacon
Chile
- Blue egg hen
- Calbuco black-bordered oyster
- Merquen
- Puren white strawberries
- Robinson Crusoe island seafood
Madagascar
- Andasibe red rice
- Mananara vanilla
Related projects
International website