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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.
Hadjer Troudi is a researcher associated to "permanan"laboratory of the school of higher commercial studiesof Algiers, she holds an MA degree in internationaleconomy in Constantine 2 University.
She preparedher PHD thesis on a psychological model of greenbehavior in Algerian context.
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