RESUMO
The consumption of artisanal and organic pasta made on-farm from ancient varieties is increasing in France. Some people, namely, those suffering from digestive disorders following the consumption of industrial pasta, consider these artisanal pasta to be more digestible. Most of them have linked these digestive disorders to the ingestion of gluten. We analyzed in this study the impact of industrial and artisanal practices on the protein quality of durum wheat products. The varieties recommended by the industry (IND) were compared to those used by farmers (FAR): the FAR being on average much richer in protein. However, the solubility of these proteins analyzed by Size Exclusion-High Performance Liquid Chromatography (SE-HPLC) and their in vitro proteolysis by digestive enzymes vary little between the two groups of varieties, while differences between varieties in each group are observable. The location of grain production and the tested cropping systems (zero vs. low input) have a low impact on protein quality. Yet, more contrasting modalities should be studied to validate this point. The type of production process (artisanal vs. industrial) is, among those studied, the factor having the greatest impact on protein compositionPasta produced by the artisanal method contains a higher sodium dodecyl sulfate (SDS)-soluble protein fraction and are more in-vitro proteolyzed. Whether these criteria are indicative of what happens during a consumer's digestion remains to be determined. It also remains to be assessed which key stages of the process have the greatest influence on protein quality.
RESUMO
The objective of this article is to propose and test an approach to characterise a city's supply system and analyse its resilience. Anchored in economic and network sociology, the approach has been enriched by contributions from management sciences and geomatics, which have made it possible to conceptualise a city's supply system as a network that is both social and spatialised, structured by operators and circulating differentiated products. Tested in the city of Montpellier, a signatory of the Milan Pact, this research was based on the production of primary data from a variety of sellers and suppliers. While confirming the complementarity between short and long supply chains, the results show more broadly how the articulation of three spatialised markets favours the resilience of the city's supply, even if it is also a source of vulnerability. Therefore, these results make an original contribution to the intersection of research on the resilience of urban supply and on coexistence in food systems, while also calling for further research.
