Social network and preservation of the artisanal cheese production modes of the Island of Marajó, PA

• Autor(a) principal: Cruz, Benedito Ely Valente da
• Data de Publicação: 2020
• Outros Autores: Nascimento, Elcio Costa do, da Cruz, Fabiana Thomé, Calvi, Miqueias Freitas
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Redes (Santa Cruz do Sul. Online)
• Texto Completo: https://online.unisc.br/seer/index.php/redes/article/view/14855
• topic: Traditional Know how. Artisanal Cheese. Quality. Family production.; Saber hacer tradicional. Queso Artesanal. Calidad. Producción familiar.; Saber-fazer tradicional. Queijo Artesanal. Qualidade. Produção Familiar.

This work aims to reflect on the social networks developed along the cheese production chain (butter and cream) of Marajó / PA, Brazil. Using a qualitative approach, by semi-structured interview and thematic oral histor, this paper sought to analyze and to understand social networks developed around the production and consumption of different Marajó cheeses, impacts on the production and commercialization, characteristics considered essential in maintaining and preserving their quality, the producers' vision to understand the contemporary production processes, their difficulties and ways of endurance and permanence over the years. The main findings suggested high social, economic and cultural importance of production in the visited communities as well as the relevance of social networks in preserving the quality, continuity and maintenance of local production; high adaptive capacity of producers in view of the demands to comply the legislation and the need for public policies that encourage, preserve and foster the artisanal production of Marajó cheese.