The case of Algerian green food

The motivation behind this book is to demonstrate the instance of Algerian green food production, Algerian society was peasant in its majority since old generations, so that it has only healthy food production and consumption. We will reveal insight into potentialities, the institutional and administrative initiatives taken by the state to valorize green food production, we will demonstrate additionally the limitations confronted in this case , and the Algerian consumer attitude about this kind of product.

Autorentext

Hadjer Troudi est chercheuse associée au laboratoire "permanan" de l'école des hautes études commerciales d'Alger, elle est titulaire d'une maîtrise en économie internationale à l'université Constantine 2. Elle a préparé sa thèse de doctorat sur un modèle psychologique du comportement vert dans le contexte algérien.