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Artisanality and culture in innovative regional agrifood development: Lessons from the Tasmanian artisanal food industry


Gralton, A and Vanclay, FM, Artisanality and culture in innovative regional agrifood development: Lessons from the Tasmanian artisanal food industry , International Journal of Foresight and Innovation Policy, 5, (1/2/3/) pp. 193-204. ISSN 1740-2816 (2009) [Refereed Article]

DOI: doi:10.1504/IJFIP.2009.022106


Artisanal food processing is socio-cultural practice. Artisanal products embody the processor's values and beliefs and are an expression of place. By studying the Tasmanian artisanal food industry, this article explores how culture can be employed in innovative regional development and how the growth of small to medium enterprises is consistent with sustainability. Recommendations for developing a policy regime conducive to the flourishing of artisanal industries are provided. This article arose from research which investigated the difficulties of identity preservation as a result of enterprise expansion as well as the authenticity of claims in the artisanal food industry. The research methodology was primarily a multiple case study, preceded by a scoping study. Three small-scale agricultural cottage enterprises and three small-scale agricultural cottage enterprises that had expanded were purposively selected from the cheese, berry and wine sectors. During 2004, extensive in-depth interviews were conducted with the principals of each case study enterprise. The research established the artisanal food industry's alignment with the endogenous regional development model. The significance of specific spatial and place characteristics and the pivotal role of values was established. The findings demonstrate the rationality of employing culture in regional development. © 2009, Inderscience Publishers.

Item Details

Item Type:Refereed Article
Research Division:Human Society
Research Group:Sociology
Research Field:Applied sociology, program evaluation and social impact assessment
Objective Division:Manufacturing
Objective Group:Processed food products and beverages (excl. dairy products)
Objective Field:Processed fruit and vegetable products (incl. juices)
UTAS Author:Gralton, A (Ms Anna Gralton)
UTAS Author:Vanclay, FM (Professor Francis Vanclay)
ID Code:52281
Year Published:2009
Deposited By:Agricultural Science
Deposited On:2008-06-15
Last Modified:2010-05-01

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