Social network and preservation of the artisanal cheese production modes of the Island of Marajó, PA
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , |
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 |
Resumo: | 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. |
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Social network and preservation of the artisanal cheese production modes of the Island of Marajó, PARedes sociales y preservación de los modos de producción de quesos artesanales de la Isla del Marajó, PARedes sociais e preservação dos modos de produção de queijos artesanais da Ilha do Marajó, PATraditional 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.Este trabajo objetiva reflexionar sobre las redes sociales desarrolladas a lo largo de la cadena productiva de los quesos (mantequilla y crema) del Marajó / PA, Brasil. Utilizando un enfoque cualitativo, por medio de entrevista semiestructurada y historia oral temática, intentamos analizar y comprender las redes sociales desarrolladas en torno a la producción y el consumo de diferentes quesos Marajó, impactos en la producción y comercialización de queso, características consideradas esenciales para mantener y preservar su calidad, visión de los productores para comprender procesos contemporáneos de producción, sus dificultades, formas de resistencia y permanencia a lo largo de los años. Se observó una gran importancia social, económica y cultural de la producción en las comunidades visitadas; la relevancia de las redes sociales para preservar la calidad, continuidad y mantenimiento de la producción local; alta capacidad de adaptación de los productores en vista de las altas demandas para cumplir con la legislación y la necesidad de políticas públicas que fomenten, preserven y fomenten la producción artesanal de quesos Marajó.Este trabalho objetiva refletir sobre redes sociais desenvolvidas ao longo do sistema de produção dos queijos (tipos manteiga e creme) do Marajó/PA, Brasil. Utilizando abordagem qualitativa, por meio de entrevista semiestruturada e história oral temática, buscou-se analisar e compreender as redes sociais desenvolvidas em torno da produção e consumo dos diferentes tipos de queijos do Marajó, os impactos na produção e na comercialização, suas características consideradas essenciais na manutenção e preservação de sua qualidade, visão dos produtores quanto às mudanças no processo produtivo, suas dificuldades, formas de resistência e permanência ao longo do tempo. Observou-se elevada importância social, econômica e cultural da produção dos queijos nas comunidades visitadas; relevância das redes sociais na definição da qualidade, na continuidade e manutenção da produção local; alta capacidade adaptativa dos produtores frente às elevadas exigências para atender à legislação, e a necessidade de políticas públicas que incentivem, preservem e fomentem a produção artesanal dos queijos do Marajó.Edunisc - Universidade de Santa Cruz do Sul2020-05-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://online.unisc.br/seer/index.php/redes/article/view/1485510.17058/redes.v25i2.14855Redes ; Vol. 25 No. 2 (2020); 506-526Redes; Vol. 25 Núm. 2 (2020); 506-526Redes; Vol. 25 No. 2 (2020); 506-526Redes; v. 25 n. 2 (2020); 506-5261982-6745reponame:Redes (Santa Cruz do Sul. Online)instname:Universidade de Santa Cruz do Sul (UNISC)instacron:UNISCporhttps://online.unisc.br/seer/index.php/redes/article/view/14855/pdfCopyright (c) 2020 Redes (St. Cruz Sul, Online)info:eu-repo/semantics/openAccessCruz, Benedito Ely Valente daNascimento, Elcio Costa doda Cruz, Fabiana ThoméCalvi, Miqueias Freitas2020-09-28T14:36:36Zoai:ojs.online.unisc.br:article/14855Revistahttp://online.unisc.br/seer/index.php/redeshttp://online.unisc.br/seer/index.php/redes/oairedes_unisc_maff@terra.com.br||etges@unisc.br1982-67451414-7106opendoar:2020-09-28T14:36:36Redes (Santa Cruz do Sul. Online) - Universidade de Santa Cruz do Sul (UNISC)false |
dc.title.none.fl_str_mv |
Social network and preservation of the artisanal cheese production modes of the Island of Marajó, PA Redes sociales y preservación de los modos de producción de quesos artesanales de la Isla del Marajó, PA Redes sociais e preservação dos modos de produção de queijos artesanais da Ilha do Marajó, PA |
title |
Social network and preservation of the artisanal cheese production modes of the Island of Marajó, PA |
spellingShingle |
Social network and preservation of the artisanal cheese production modes of the Island of Marajó, PA Cruz, Benedito Ely Valente da Traditional Know how. Artisanal Cheese. Quality. Family production. Saber hacer tradicional. Queso Artesanal. Calidad. Producción familiar. Saber-fazer tradicional. Queijo Artesanal. Qualidade. Produção Familiar. |
title_short |
Social network and preservation of the artisanal cheese production modes of the Island of Marajó, PA |
title_full |
Social network and preservation of the artisanal cheese production modes of the Island of Marajó, PA |
title_fullStr |
Social network and preservation of the artisanal cheese production modes of the Island of Marajó, PA |
title_full_unstemmed |
Social network and preservation of the artisanal cheese production modes of the Island of Marajó, PA |
title_sort |
Social network and preservation of the artisanal cheese production modes of the Island of Marajó, PA |
author |
Cruz, Benedito Ely Valente da |
author_facet |
Cruz, Benedito Ely Valente da Nascimento, Elcio Costa do da Cruz, Fabiana Thomé Calvi, Miqueias Freitas |
author_role |
author |
author2 |
Nascimento, Elcio Costa do da Cruz, Fabiana Thomé Calvi, Miqueias Freitas |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Cruz, Benedito Ely Valente da Nascimento, Elcio Costa do da Cruz, Fabiana Thomé Calvi, Miqueias Freitas |
dc.subject.por.fl_str_mv |
Traditional Know how. Artisanal Cheese. Quality. Family production. Saber hacer tradicional. Queso Artesanal. Calidad. Producción familiar. Saber-fazer tradicional. Queijo Artesanal. Qualidade. Produção Familiar. |
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. |
description |
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. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-05-25 |
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://online.unisc.br/seer/index.php/redes/article/view/14855 10.17058/redes.v25i2.14855 |
url |
https://online.unisc.br/seer/index.php/redes/article/view/14855 |
identifier_str_mv |
10.17058/redes.v25i2.14855 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://online.unisc.br/seer/index.php/redes/article/view/14855/pdf |
dc.rights.driver.fl_str_mv |
Copyright (c) 2020 Redes (St. Cruz Sul, Online) info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2020 Redes (St. Cruz Sul, Online) |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Edunisc - Universidade de Santa Cruz do Sul |
publisher.none.fl_str_mv |
Edunisc - Universidade de Santa Cruz do Sul |
dc.source.none.fl_str_mv |
Redes ; Vol. 25 No. 2 (2020); 506-526 Redes; Vol. 25 Núm. 2 (2020); 506-526 Redes; Vol. 25 No. 2 (2020); 506-526 Redes; v. 25 n. 2 (2020); 506-526 1982-6745 reponame:Redes (Santa Cruz do Sul. Online) instname:Universidade de Santa Cruz do Sul (UNISC) instacron:UNISC |
instname_str |
Universidade de Santa Cruz do Sul (UNISC) |
instacron_str |
UNISC |
institution |
UNISC |
reponame_str |
Redes (Santa Cruz do Sul. Online) |
collection |
Redes (Santa Cruz do Sul. Online) |
repository.name.fl_str_mv |
Redes (Santa Cruz do Sul. Online) - Universidade de Santa Cruz do Sul (UNISC) |
repository.mail.fl_str_mv |
redes_unisc_maff@terra.com.br||etges@unisc.br |
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1800218773227044864 |