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dc.contributor.author Ovando Flores, Pedro Huitzilihuitl
dc.contributor.author Thomé Ortiz, Humberto
dc.contributor.author Barragán López, Esteban
dc.contributor.author TORRES VILLA, ROGELIA
dc.creator Ovando Flores, Pedro Huitzilihuitl; 371263
dc.creator Thomé Ortiz, Humberto; 168441
dc.creator Barragán López, Esteban;#0000-0003-0698-391X
dc.creator TORRES VILLA, ROGELIA; 42490
dc.date.accessioned 2021-11-13T07:48:07Z
dc.date.available 2021-11-13T07:48:07Z
dc.date.issued 2021-09-16
dc.identifier.issn 25940252
dc.identifier.uri http://hdl.handle.net/20.500.11799/111458
dc.description Artículo Científico es
dc.description.abstract Objective: To identify the functional elements which impact the processes of patrimonial activation to obtain the Region of Origin Cotija Cheese Collective Brand, through collective social action as the basis of territorial development in the Sierra of the states of Jalisco and Michoacán. Design/Methodology/Approach: A qualitative study was conducted, based on the tradition of rural sociology, where the categories of analysis of the Localized Agrifood Systems approach were used. For this purpose, semi-structured interviews with different social actors were applied where there was an inquiry about the technical, organizational, economic and political aspects that have an impact in obtaining seals of quality, destined to the protection and differentiation of emblematic foods. Results: After an attempt to obtain the Denomination of Origin, given the particularities of the Localized Agrifood System involved in the production of Cotija cheese, the decision was to obtain a Collective Brand whose prerequisites adjusted better to the characteristics of their productive systems. Obtaining the seal was an important achievement in terms of the horizon that this signal generated for producers and for the territory. However, this is only the beginning in a process of constant valuation that must be redefined throughout time. Study Limitations/Implications: It is an exploratory study that only addresses the internal dimension of the productive system of Cotija cheese; a deeper analysis ought to broaden the study of the social networks implied in the processes of valuation, including actors outside the territory. Findings/Conclusions: Mexico’s agrifood heritage is a strategic resource that must be protected for cultural, economic, food security and health reasons. This should be assumed as an obligation of the State in coresponsibility with academia, producers and consumers. Obtaining a collective brand is only one step within an unfinished valuation process that must be maintained through collective action and market stimulus. es
dc.description.sponsorship Consejo Nacional de Ciencia y Tecnología es
dc.language.iso eng es
dc.publisher Agro Productividad es
dc.rights openAccess es
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0
dc.subject Collective brand es
dc.subject heritage valuation es
dc.subject artisan food es
dc.subject Cotija cheese. es
dc.subject.classification CIENCIAS SOCIALES es
dc.subject.classification CIENCIAS SOCIALES
dc.title Functional Social Organization to Obtain the Region of Origin Cotija Cheese Collective Brand es
dc.type Artículo es
dc.provenance Científica es
dc.road Dorada es
dc.organismo Instituto de Ciencias Agropecuarias y Rurales es
dc.ambito Nacional es
dc.cve.CenCos 10303 es
dc.cve.progEstudios 6074 es
dc.audience students es
dc.audience researchers es
dc.identificator 5
dc.relation.vol 4
dc.relation.año 2021
dc.relation.no 8
dc.relation.doi https://doi.org/10.32854/agrop. v14i8.1958


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  • Título
  • Functional Social Organization to Obtain the Region of Origin Cotija Cheese Collective Brand
  • Autor
  • Ovando Flores, Pedro Huitzilihuitl
  • Thomé Ortiz, Humberto
  • Barragán López, Esteban
  • TORRES VILLA, ROGELIA
  • Fecha de publicación
  • 2021-09-16
  • Editor
  • Agro Productividad
  • Tipo de documento
  • Artículo
  • Palabras clave
  • Collective brand
  • heritage valuation
  • artisan food
  • Cotija cheese.
  • Los documentos depositados en el Repositorio Institucional de la Universidad Autónoma del Estado de México se encuentran a disposición en Acceso Abierto bajo la licencia Creative Commons: Atribución-NoComercial-SinDerivar 4.0 Internacional (CC BY-NC-ND 4.0)

Mostrar el registro sencillo del objeto digital

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