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The Role of Knowledge in Constructing the Quality of Olive Oil in Spain

Department of Social Anthropology, University of Seville, c/Doña María de Padilla, s/n, 41004 Seville, Spain
Department of Sociology 2 (Social Stratification), Universidad Nacional de Educación a Distancia (UNED), c/Obispo Trejo, nº 2, 28040 Madrid, Spain
Author to whom correspondence should be addressed.
Sustainability 2019, 11(15), 4029;
Received: 10 June 2019 / Revised: 18 July 2019 / Accepted: 23 July 2019 / Published: 25 July 2019
(This article belongs to the Section Sustainable Agriculture)
The sustainability of a large proportion of Spanish olive oil-producing territories depends to a great extent on their capacity to fit into a specific model of food quality. The strategies used in the different territories differ with respect to their adherence to the objectifiable conception of quality, based on scientific-technical knowledge, or subjectivating conception of quality, based on tacit and practical knowledge. In this paper, we analyse the route taken by two territories with olive oil protected designation of origin (PDO) status in Spain to construct their quality model, the type of knowledge that has been applied and how knowledge processes affect the construction of sustainable quality models. This study applies a qualitative methodology based on participative observation and semi-structured interviews with key actors of the territories. The results indicate that processes of production, reproduction and dissemination of knowledge are basic pillars for the construction of sustainable quality projects. The degree of understanding of the objectifiable and subjectivating conception of quality in olive-producing territories and the interaction between them depend on the specific characteristics of the territory, the objectives set in connection to the olive oil quality method, the importance given to the different types of knowledge, and its standing on the issue of territorial sustainability. View Full-Text
Keywords: agrifood systems; food quality; olive oil; Spain; knowledge agrifood systems; food quality; olive oil; Spain; knowledge
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Farré-Ribes, M.; Lozano-Cabedo, C.; Aguilar-Criado, E. The Role of Knowledge in Constructing the Quality of Olive Oil in Spain. Sustainability 2019, 11, 4029.

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