Quality seal for artisanal chorizo from the Toluca Valley: keys to obtaining a Collective Brand
Objective: Identify the socio-economic and cultural conditions necessary to obtain a quality seal for artisanal chorizo ??from the Toluca Valley. Methodological design: From the perspective of Localized Agrifood Systems, a qualitative approach was made for the analysis of an artisanal food, the participatory approach, observation and semi-structured interviews were useful tools for the development of the research. Results: The Toluca Valley has a traditional identity food, such is the case of chorizo ??in its red and green versions, on which there is the possibility of implementing a quality seal for its differentiation and protection. Limitations: The study was limited to chorizo ??producers belonging to the Toluca Valley, in this sense it is necessary to assess the implementation of a quality seal for a traditional food, to avoid unfair competition, both from the producers' union and from the industry food, consisting of the production of generic products with the same name but whose quality is lower
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2021
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oai:ojs.pkp.sfu.ca:article19172021-02-19T16:22:51Z Quality seal for artisanal chorizo from the Toluca Valley: keys to obtaining a Collective Brand Quality Seal for Artisanal Chorizo in Valle de Toluca: Keys to Obtaining a Collective Brand Ovando-Flores, Huitzilihuitl Thomé-Ortiz, Humberto quality seals, artisanal chorizo, protection, collective action Objective: Identify the socio-economic and cultural conditions necessary to obtain a quality seal for artisanal chorizo ??from the Toluca Valley. Methodological design: From the perspective of Localized Agrifood Systems, a qualitative approach was made for the analysis of an artisanal food, the participatory approach, observation and semi-structured interviews were useful tools for the development of the research. Results: The Toluca Valley has a traditional identity food, such is the case of chorizo ??in its red and green versions, on which there is the possibility of implementing a quality seal for its differentiation and protection. Limitations: The study was limited to chorizo ??producers belonging to the Toluca Valley, in this sense it is necessary to assess the implementation of a quality seal for a traditional food, to avoid unfair competition, both from the producers' union and from the industry food, consisting of the production of generic products with the same name but whose quality is lower Objective: To identify the socioeconomic and cultural conditions necessary for obtaininga quality seal for artisanal chorizo in Valle de Toluca, Mexico.Methodological Design: A qualitative approach was made from the perspective ofLocalized Agrifood Systems, for the analysis of an artisanal food. The participativeapproach, observation, and semi-structured interviews were useful tools to carry out theresearch.Results: Valle de Toluca has a traditional food that identifies it, as is the case of chorizoin its red and green versions, around which there is the possibility of implementing aquality seal for its differentiation and protection.Limitations: The study was limited to the work carried out with the chorizo producersbelonging to Valle de Toluca; in this sense it is necessary to assess the implementationof a differentiating seal for a traditional food which faces disloyal competition, both fromthe producers’ trade union and from the food industry, consisting in the elaboration ofgeneric products that have the same name, although their quality is not the same.Conclusions: It is necessary to develop a participative and territorial perspective. Colegio de Postgraduados 2021-02-19 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revista-agroproductividad.org/index.php/agroproductividad/article/view/1917 10.32854/agrop.v14i1.1917 AgroP; Vol. 14 No. 1 (2021): ENERO Agro Productividad; Vol. 14 Núm. 1 (2021): ENERO 2594-0252 2448-7546 spa https://revista-agroproductividad.org/index.php/agroproductividad/article/view/1917/1474 Derechos de autor 2021 Agro Productividad |
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Ovando-Flores, Huitzilihuitl Thomé-Ortiz, Humberto |
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Ovando-Flores, Huitzilihuitl Thomé-Ortiz, Humberto Quality seal for artisanal chorizo from the Toluca Valley: keys to obtaining a Collective Brand |
author_facet |
Ovando-Flores, Huitzilihuitl Thomé-Ortiz, Humberto |
author_sort |
Ovando-Flores, Huitzilihuitl |
title |
Quality seal for artisanal chorizo from the Toluca Valley: keys to obtaining a Collective Brand |
title_short |
Quality seal for artisanal chorizo from the Toluca Valley: keys to obtaining a Collective Brand |
title_full |
Quality seal for artisanal chorizo from the Toluca Valley: keys to obtaining a Collective Brand |
title_fullStr |
Quality seal for artisanal chorizo from the Toluca Valley: keys to obtaining a Collective Brand |
title_full_unstemmed |
Quality seal for artisanal chorizo from the Toluca Valley: keys to obtaining a Collective Brand |
title_sort |
quality seal for artisanal chorizo from the toluca valley: keys to obtaining a collective brand |
description |
Objective: Identify the socio-economic and cultural conditions necessary to obtain a quality seal for artisanal chorizo ??from the Toluca Valley.
Methodological design: From the perspective of Localized Agrifood Systems, a qualitative approach was made for the analysis of an artisanal food, the participatory approach, observation and semi-structured interviews were useful tools for the development of the research.
Results: The Toluca Valley has a traditional identity food, such is the case of chorizo ??in its red and green versions, on which there is the possibility of implementing a quality seal for its differentiation and protection.
Limitations: The study was limited to chorizo ??producers belonging to the Toluca Valley, in this sense it is necessary to assess the implementation of a quality seal for a traditional food, to avoid unfair competition, both from the producers' union and from the industry food, consisting of the production of generic products with the same name but whose quality is lower |
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Colegio de Postgraduados |
publishDate |
2021 |
url |
https://revista-agroproductividad.org/index.php/agroproductividad/article/view/1917 |
work_keys_str_mv |
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