Abstract: The local anchoring of food products is nowadays claimed in many ways. How is this multiplicity of positions apprehended from the point of view of producers, since it is largely they who implement it? Based on two field studies in the former Midi-Pyrénées region, we show how the multi-inclusion of producers in value-adding processes is more structured than it seems, based in particular on a differentiation between a peasant ethic of production and a heritage ethic of production.
