Journal of Food, Agriculture and Environment

Vol 2, Issue 1,2004
Online ISSN: 1459-0263
Print ISSN: 1459-0255

The cultural smell of fermented fish

About the development of a local product in Norway


Virginie Amilien, Atle W. Hegnes

Recieved Date: 2003-10-15, Accepted Date: 2004-01-12


Half-fermented trout or “rakfisk” from Valdres will be one of the first locally branded product for which Norwegian “Protected Designation of Origin” status is to be sought. This product has evolved gradually over the last fifteen years, and this case study intends to focus specifically on “rakfisk from Valdres”, in order to understand better the local food system in a Norwegian context. This article is based on Tregear’s triangle, which analyses typical local food products from three complementary perspectives: a social dimension, a marketing aspect and a rural development politic. Following an introduction, presenting the context of the study and the actual product, we will focus on Tregear’s triangle and emphasize some specificity peculiar to Norway. Consideration will also be made of the relationships between producers and policy-makers on the one hand, and producers and consumers on the other. Finally we will demonstrate the huge distinctions between an ideological and a practical view of the product.


Local food, half-fermented fish local development, food production, consumers, food culture, agricultural politic

Journal: Journal of Food, Agriculture and Environment
Year: 2004
Volume: 2
Issue: 1
Category: Food and Health
Pages: 141-147

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