La ressource fourragère « qui convient »: Conceptions et points de vue d�éleveurs des Cévennes et du Vercors

• Autores: Martine Napoléone, Carole Chazoule, Philippe Fleury
• Localización: Techniques et culture, ISSN 0248-6016, Nº. 63, 2015, págs. 110-129
• Idioma: francés
• Texto completo no disponible (Saber más ...)
• Resumen
  • English

    Beginning with a brief overview of the situation since World War II, we show that the notion of « suitable » forage resources from the viewpoint of livestock farmers evolves over time. After World War II, agricultural models stressed the importance of planting crops in order to modernize farming to feed France. Production and livestock farming systems adapted themselves to the reality and a true « forage revolution » took place. Over the past 15 years, other values (product quality, environment, heritage, etc.) have become increasingly important to society. It is no longer a question of just producing food products, but also of maintaining and developing natural assets, landscapes, and the know-how to ensure a cultural and natural heritage. To understand these transformations, we analyze the redefinition of « suitable » forage resources in two small mountain regions – the Cevennes and the Vercors – whose cheeses, the Pélardon and the Bleu du Vercors Sassenage, have been recognized by a Controlled Designation of Origin (AOC) since the early 2000s. We show that forage resources are built, transformed and legitimized over time and through technical and social controversies, as well as through the adhesion or opposition to production models.

  • français

    Beginning with a brief overview of the situation since World War II, we show that the notion of « suitable » forage resources from the viewpoint of livestock farmers evolves over time. After World War II, agricultural models stressed the importance of planting crops in order to modernize farming to feed France. Production and livestock farming systems adapted themselves to the reality and a true « forage revolution » took place. Over the past 15 years, other values (product quality, environment, heritage, etc.) have become increasingly important to society. It is no longer a question of just producing food products, but also of maintaining and developing natural assets, landscapes, and the know-how to ensure a cultural and natural heritage. To understand these transformations, we analyze the redefinition of « suitable » forage resources in two small mountain regions – the Cevennes and the Vercors – whose cheeses, the Pélardon and the Bleu du Vercors Sassenage, have been recognized by a Controlled Designation of Origin (AOC) since the early 2000s. We show that forage resources are built, transformed and legitimized over time and through technical and social controversies, as well as through the adhesion or opposition to production models.