Analyzing the Sustainable Development Goals (SDGs) in the Gastronomy of the Paraiba Backwoods

Detalhes bibliográficos
Autor(a) principal: Silva, Isabel Christina Araújo da
Data de Publicação: 2021
Outros Autores: Maracajá, Kettrin Farias Bem
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/16501
Resumo: The gastronomy has grown as an attraction within the tourist experience of the visitor and an integral part of the local culture. Thus, rethinking gastronomic tourist activities in a more sustainable way, in the light of the 2030 Agenda and its 17 Sustainable Development Goals, and aligning these themes, the present study sought to analyze how artisanal goat's cheese, produced on the Farm Carnaúba from Taperoá - Paraíba, can contribute to the promotion of culture and job creation, relating it to the SDGs. As for the methodology, it is an exploratory research in relation to its objectives; with regard to technical procedures, the research includes a case study, at Fazenda Carnaúba, with the application of questionnaires to cheese consumers, as well as the producer / owner. Regarding the research question, it is considered an exploratory, bibliographic and documentary study. Being considered a qualitative research, with a quantitative bias to interconnect the objectives of the study and the respective SDGs through a graphic measurement of the responses obtained in the questionnaires, with the help of RStudio software to generate this graphic material. Dessarte, it was noticed that artisanal cheese contributes as a promoter of local culture and a generator of jobs and income; it was also identified that the product collaborates directly with the development of goals and objectives contained in the Agenda 2030 SDGs.
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spelling Analyzing the Sustainable Development Goals (SDGs) in the Gastronomy of the Paraiba BackwoodsAnalizando los objetivos de Desarrollo sostenible (ODS) en la gastronomia del Interior de Paraiba Analisando os objetivos de desenvolvimento sustentável (ODS) na gastronomia do Sertão ParaibanoQueijo artesanalTurismo gastronômicoGastronomiaAgenda 2030Fazenda carnaúba.Artisanal cheeseGastronomic tourismGastronomyAgenda 2030Carnaúba farm.Queso artesanalTurismo gastronómicoGastronomíaAgenda 2030Finca carnaúba.The gastronomy has grown as an attraction within the tourist experience of the visitor and an integral part of the local culture. Thus, rethinking gastronomic tourist activities in a more sustainable way, in the light of the 2030 Agenda and its 17 Sustainable Development Goals, and aligning these themes, the present study sought to analyze how artisanal goat's cheese, produced on the Farm Carnaúba from Taperoá - Paraíba, can contribute to the promotion of culture and job creation, relating it to the SDGs. As for the methodology, it is an exploratory research in relation to its objectives; with regard to technical procedures, the research includes a case study, at Fazenda Carnaúba, with the application of questionnaires to cheese consumers, as well as the producer / owner. Regarding the research question, it is considered an exploratory, bibliographic and documentary study. Being considered a qualitative research, with a quantitative bias to interconnect the objectives of the study and the respective SDGs through a graphic measurement of the responses obtained in the questionnaires, with the help of RStudio software to generate this graphic material. Dessarte, it was noticed that artisanal cheese contributes as a promoter of local culture and a generator of jobs and income; it was also identified that the product collaborates directly with the development of goals and objectives contained in the Agenda 2030 SDGs.La gastronomía ha crecido como un atractivo dentro de la experiencia turística del visitante y parte integral de la cultura local. Así, repensando las actividades turísticas gastronómicas de manera más sostenible, a la luz de la Agenda 2030 y sus 17 Objetivos de Desarrollo Sostenible, y alineando dichos temas, el presente estudio buscó analizar cómo el queso de cabra artesanal, producido en la Finca Carnaúba de Taperoá - Paraíba, puede contribuir a la promoción de la cultura y la creación de empleo, relacionándola con los ODS. En cuanto a la metodología, se trata de una investigación exploratoria en relación a sus objetivos; En cuanto a los procedimientos técnicos, la investigación incluye un estudio de caso, en Fazenda Carnaúba, con la aplicación de cuestionarios a los consumidores de queso, así como al productor / propietario. En cuanto a la pregunta de investigación, se considera un estudio exploratorio, bibliográfico y documental. Siendo considerada una investigación cualitativa, con un sesgo cuantitativo en vincular los objetivos del estudio y los respectivos ODS a través de una medición gráfica de las respuestas obtenidas en los cuestionarios, con la ayuda del software RStudio para generar este material gráfico. Dessarte, se notó que el queso artesanal contribuye como promotor de la cultura local y generador de empleos e ingresos; También se identificó que el producto colabora directamente con el desarrollo de metas y objetivos contenidos en los ODS de la Agenda 2030.A gastronomia tem crescido como um atrativo dentro da experiência turística do visitante e parte integrante da cultura local. Desse modo, repensando as atividades turísticas gastronômicas de modo mais sustentável, à luz da Agenda 2030 e seus 17 Objetivos de Desenvolvimento Sustentável, e alinhando tais temáticas, o presente estudo buscou analisar de que forma o queijo artesanal de leite de cabra, produzido na Fazenda Carnaúba de Taperoá - Paraíba, pode contribuir na promoção da cultura e na geração de emprego, relacionando-o com os ODS. Quanto à metodologia, trata-se de uma pesquisa exploratória com relação aos seus objetivos; no que diz respeito aos procedimentos técnicos, a pesquisa conta com um estudo de caso, na Fazenda Carnaúba, com a aplicação de questionários aos consumidores do queijo, bem como o produtor/proprietário. No que tange a questão de pesquisa, considera-se um estudo exploratório, bibliográfico e documental. Sendo considerada uma pesquisa qualitativa, com o viés quantitativo ao interligar os objetivos do estudo e os respectivos ODS através de uma mensuração gráfica das respostas obtidas nos questionários, contando com o auxílio do software RStudio para geração desse material gráfico. Dessarte, percebeu-se que o queijo artesanal contribui como um promotor da cultura local e gerador de emprego e renda; identificou-se também que o produto colabora diretamente com o desenvolvimento de metas e objetivos contidos nos ODS da Agenda 2030.Research, Society and Development2021-06-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1650110.33448/rsd-v10i7.16501Research, Society and Development; Vol. 10 No. 7; e12510716501Research, Society and Development; Vol. 10 Núm. 7; e12510716501Research, Society and Development; v. 10 n. 7; e125107165012525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/16501/14600Copyright (c) 2021 Isabel Christina Araújo da Silva; Kettrin Farias Bem Maracajáhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva, Isabel Christina Araújo daMaracajá, Kettrin Farias Bem2021-07-18T21:07:03Zoai:ojs.pkp.sfu.ca:article/16501Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:37:01.945414Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Analyzing the Sustainable Development Goals (SDGs) in the Gastronomy of the Paraiba Backwoods
Analizando los objetivos de Desarrollo sostenible (ODS) en la gastronomia del Interior de Paraiba
Analisando os objetivos de desenvolvimento sustentável (ODS) na gastronomia do Sertão Paraibano
title Analyzing the Sustainable Development Goals (SDGs) in the Gastronomy of the Paraiba Backwoods
spellingShingle Analyzing the Sustainable Development Goals (SDGs) in the Gastronomy of the Paraiba Backwoods
Silva, Isabel Christina Araújo da
Queijo artesanal
Turismo gastronômico
Gastronomia
Agenda 2030
Fazenda carnaúba.
Artisanal cheese
Gastronomic tourism
Gastronomy
Agenda 2030
Carnaúba farm.
Queso artesanal
Turismo gastronómico
Gastronomía
Agenda 2030
Finca carnaúba.
title_short Analyzing the Sustainable Development Goals (SDGs) in the Gastronomy of the Paraiba Backwoods
title_full Analyzing the Sustainable Development Goals (SDGs) in the Gastronomy of the Paraiba Backwoods
title_fullStr Analyzing the Sustainable Development Goals (SDGs) in the Gastronomy of the Paraiba Backwoods
title_full_unstemmed Analyzing the Sustainable Development Goals (SDGs) in the Gastronomy of the Paraiba Backwoods
title_sort Analyzing the Sustainable Development Goals (SDGs) in the Gastronomy of the Paraiba Backwoods
author Silva, Isabel Christina Araújo da
author_facet Silva, Isabel Christina Araújo da
Maracajá, Kettrin Farias Bem
author_role author
author2 Maracajá, Kettrin Farias Bem
author2_role author
dc.contributor.author.fl_str_mv Silva, Isabel Christina Araújo da
Maracajá, Kettrin Farias Bem
dc.subject.por.fl_str_mv Queijo artesanal
Turismo gastronômico
Gastronomia
Agenda 2030
Fazenda carnaúba.
Artisanal cheese
Gastronomic tourism
Gastronomy
Agenda 2030
Carnaúba farm.
Queso artesanal
Turismo gastronómico
Gastronomía
Agenda 2030
Finca carnaúba.
topic Queijo artesanal
Turismo gastronômico
Gastronomia
Agenda 2030
Fazenda carnaúba.
Artisanal cheese
Gastronomic tourism
Gastronomy
Agenda 2030
Carnaúba farm.
Queso artesanal
Turismo gastronómico
Gastronomía
Agenda 2030
Finca carnaúba.
description The gastronomy has grown as an attraction within the tourist experience of the visitor and an integral part of the local culture. Thus, rethinking gastronomic tourist activities in a more sustainable way, in the light of the 2030 Agenda and its 17 Sustainable Development Goals, and aligning these themes, the present study sought to analyze how artisanal goat's cheese, produced on the Farm Carnaúba from Taperoá - Paraíba, can contribute to the promotion of culture and job creation, relating it to the SDGs. As for the methodology, it is an exploratory research in relation to its objectives; with regard to technical procedures, the research includes a case study, at Fazenda Carnaúba, with the application of questionnaires to cheese consumers, as well as the producer / owner. Regarding the research question, it is considered an exploratory, bibliographic and documentary study. Being considered a qualitative research, with a quantitative bias to interconnect the objectives of the study and the respective SDGs through a graphic measurement of the responses obtained in the questionnaires, with the help of RStudio software to generate this graphic material. Dessarte, it was noticed that artisanal cheese contributes as a promoter of local culture and a generator of jobs and income; it was also identified that the product collaborates directly with the development of goals and objectives contained in the Agenda 2030 SDGs.
publishDate 2021
dc.date.none.fl_str_mv 2021-06-15
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/16501
10.33448/rsd-v10i7.16501
url https://rsdjournal.org/index.php/rsd/article/view/16501
identifier_str_mv 10.33448/rsd-v10i7.16501
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/16501/14600
dc.rights.driver.fl_str_mv Copyright (c) 2021 Isabel Christina Araújo da Silva; Kettrin Farias Bem Maracajá
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2021 Isabel Christina Araújo da Silva; Kettrin Farias Bem Maracajá
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 7; e12510716501
Research, Society and Development; Vol. 10 Núm. 7; e12510716501
Research, Society and Development; v. 10 n. 7; e12510716501
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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