Resumo

OTERO, Jeremías. Factors in the Reactivation of a Traditional Food Product: Wine from Berisso Coast, Argentina. Cuad. Desarro. Rural [online]. 2013, vol.10, n.71, pp.37-58. ISSN 0122-1450.

Based on recent changes in the food industry, both at a global and national level, the reactivation of traditional food products is turning into a good alternative for promoting rural development. The present paper intends, by way of a qualitative methodology, to research on the process of the reactivation of wine from Berisso Coast and to identify the main factor which favoured it, with the purpose of creating information useful for other similar ventures. It was observed that factors can be classified under three categories: local and national context; product characteristics, considering it is a traditional product; and the organisation of producers, interacting with technicians from the Faculty of Agrarian and Forest Sciences.

Palavras-chave : Reactivation; traditional food product; rural development; Rural development; underdeveloped areas-agriculture; agricultural productivity; Argentine.

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