Analyzing the Sustainable Development Goals (SDGs) in the Gastronomy of the Paraiba Backwoods
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Data de Publicação: | 2021 |
Outros Autores: | |
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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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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1797052818047107072 |