BRANDING MISHAVINË CHEESE: A CONTRIBUTION OF THE RURAL ALBANIAN ECONOMY

In Albania, the region of Kelmend is best known and valued for the Mishavinë cheese which is produced there. In this paper we analyse the farmers’ experience of origin-based cheese and being part of the Slow Food Presidium of products in Albania. The role of local producers is fundamental not only i...

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Veröffentlicht in:	Acta scientiarum Polonorum. Ekonomia. Oeconomia 2020-03, Vol.19 (1), p.41-47
Hauptverfasser:	Muça (Dashi), Etleva, Zene, Katia
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Business Economy / Management Cultural history Marketing / Advertising National Economy
Online-Zugang:	Volltext
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