Sociocultural and gastronomic revaluation of local products: trumfa in the Vall de Camprodon (Catalonia, Spain)
Ester Noguer-Juncà, Montserrat Crespi‐Vallbona, Francesc Fusté‐Forné
Abstract
Food products are used to protect and promote the local identity as a source of knowledge. In the Vall de Camprodon, trumfa (a variety of Kennebec potato) has been grown from ancient times as a subsistence product. In recent years, and thanks to the combined efforts of public and private stakeholders in the region, the trumfa has become one of the most iconic products of food tourism in the Vall de Camprodon. Using a qualitative design and from a local point of view, the article aims to analyse the revaluation processes of the trumfa in order to describe its role within the cultural and social development of a community. The results show that from a bottom-up strategy, trumfa does not only form part of the valley local identity, but has also become a factor that attracts tourism.