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2021 | OriginalPaper | Chapter

2. Traditional Foods in Jordan and Traceability. Hummus and Related Variations

Authors : Moawiya A. Haddad, Mohammed I. Yamani, Da’san M. M. Jaradat, Maher Obeidat, Saeid M. Abu-Romman, Salvatore Parisi

Published in: Food Traceability in Jordan

Publisher: Springer International Publishing

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Abstract

In the Middle East area, there are different products which could be discussed when speaking of authenticity and traceability, above all with reference to the difference between ‘hand-made’ or ‘artisanal’ food as opposed to ‘industrial’ or ‘made with non-traditional ingredients’. In addition, traceable food products may be also an interesting legacy for many geographical and ethnic cultures. Consequently, the examination of certain recipes or food products linked with history and Mediterranean traditions can be really interesting when speaking of food traceability. In this ambit, Jordanian foods can represent a peculiar case study. Some of these traditional products are examined by different viewpoints, with peculiar attention to chemical composition, identification of raw materials, preparation procedures, and traceability. This chapter is dedicated to a peculiar Middle East dish which can be easily found in Jordanian markets: the hummus (and related versions). Because of the increasing success of hummus and hummus-like products worldwide, traceability alternatives should be analysed and discussed.

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Title: Traditional Foods in Jordan and Traceability. Hummus and Related Variations
Authors: Moawiya A. Haddad
Mohammed I. Yamani
Da’san M. M. Jaradat
Maher Obeidat
Saeid M. Abu-Romman
Salvatore Parisi
Publisher: Springer International Publishing
Book: Food Traceability in Jordan
Print ISBN: 978-3-030-66819-8

Electronic ISBN: 978-3-030-66820-4

Copyright Year: 2021
DOI: https://doi.org/10.1007/978-3-030-66820-4_2

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