Presidia are small-scale projects that aim to help artisan food producers to conserve their methods and protocols of traditional and local food production. They were conceived by Slow Food international in 2000 and are the active arm of the Ark of Taste. They are based on local, specific geographic contexts based around the world. The strategies can vary according to the project and the product involved, but its aims remain the same, whether they involve a single producer or thousands of people:

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-To promote artisan production.

-To establish a shared protocol with producers regarding production techniques and quality standards.

-To guarantee a viable future for those food products.

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In Italy there are more than 200 Presidia, and a few hundred more are dotted around the world (such as the Bario rice from the centre of Borneo, Mannara vanilla from Madagascar or Osceypek cheese from the Polish mountains of Tatra).

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For now, there are no Presidia in the Balearic Islands.

Listing of Spanish Presidia
http://alimentos.slowfood.es/category/baluartes

Listing of international Presidia
www.slowfoodfoundation.org/eng/presidi/lista.lasso

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