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The European Union encourages the development of sustainable agriculture combining the respect of natural equilibrium and conservation of diversity with the production of goods. The terroir - based foods help protect cultural and biological diversity, and promote cultural heritage, thus providing an answer to these issues.
Group ESA, Master in Food Identity
Isabel Marin BSc in Culinary Management, Ayuuk Cocina Folk founder,Β Guadalajara, MΓ©xico
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