A força dos laços de proximidade na tradição e inovação no/do território sergipano das fabriquetas de queijo.

• Autor(a) principal: Menezes, Sônia de Souza Mendonça
• Data de Publicação: 2009
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: Repositório Institucional da UFS
• Texto Completo: https://ri.ufs.br/handle/riufs/5474
• topic: Queijo artesanal; identidade; territorialidade; território; sistema agroalimentar localizado; reprodução social; redes; Estado; Handmade cheese; identity; territoriality; territory; located agri-food production; system; social reproduction; nets; State; CNPQ::CIENCIAS HUMANAS::GEOGRAFIA

The handmade production of milk derived configures different territories in the local, regional and global geographical scales. That autonomous initiative expresses the farmer's obstinacy found by the territoriality and identity in the search of his social reproduction. It leans on the combination with other activities as agriculture, commercialization net and consuming market that demands the referred products that keep the symbolic relations to the territories based in the tradition and in the cultural habits of the groups. It is used raw material produced exclusively in the rural establishment and/or acquired with neighbors, friends and relatives. It uses family workforce and in agreement with the processed volume, it absorbs temporary workers. The handmade cheese constitutes an objective of persecutions moved by the formal market and by the institutional net due to the illegality and of the non execution of the legislation in vigor. The incompatibility of the legislation and the forbearing character to the handmade section is visible, once that the model was incorporated in Brazil in the decade of 1950 in agreement to the demands of the United States market and addressed to the great production, disrespecting the handmade production. The strategy of the production of handmade cheeses orientates this thesis and it is enunciated as general objective of the present study: to watch the configuration of SIAL handmade cheese maker of Sergipe, its contribution for the different actors' social reproduction, the circulation of local/territorial capital and their reflexes in the social/cultural/economical of the appropriate space conformed in territory. To unmask that alternative in the rural space is based in the cultural approach of the geography through the analyses of the categories territory, territoriality, identity and nets, interlaced by the ruled discussions in the local productive systems, configured in the concentration of small industries of cheese in Sergipe semi-arid of São Francisco, target of the research. The analyses of that strategy were addressed for beyond the mercantile dimensions, linking to the inherent social and cultural dimensions in/the activity. Like this, there is the possibility to understand the appropriate space transformed in cheese territory that is heterogeneous and multiple, differently of many of the territories listed in the research in the regional and global scales. The reading of the different territories will allow to understand the paradigm of GI - Geographical Indications servant in the countries of Europe and defended by the actors and the institutional net that supports the handmade production in Latin America. Differently of the experiences listed in the regional scale, in Sergipe, after ten years, it was not identified progresses in relation to the elaboration of normative, addressed to that section, lasting long the informality. The mismatch of the politics for the handmade ambit in that State evidences a disconnection among the actions fomented by the institutional net in the territories for handmade cheese in the regional and global scales when there are advanced researches motivated by the symmetrical with intentions to the qualification of the products in an articulate way respecting the local knowing-doing.