Current situation and retrospective of genuine cheeses from Chiautla de Tapia, México.
DOI:
https://doi.org/10.22231/asyd.v11i2.70Keywords:
chain analysis, network analysis, oral history, genealogical method, technological trajectoryAbstract
Two types of artisanal cheeses are produced, one fresh and another aged, in the municipality of Chiautla de Tapia, state of Puebla, México, since approximately 100 years ago, and today they are part of the history and identity of the population. In recent years, a gradual process of extinction of this dairy product has been seen, something that can be confirmed by their lower presence in local markets. The factors that contribute to the disappearance of cheeses are complex and have not been studied sufficiently; their comprehension is of great importance, in order to design and implement strategies for the rescue and valuation of this food heritage. To identify these factors from a multi-disciplinary point of view, the methodology proposed by Grass, Cervantes and Palacios (2012) for the SIAL approach was used, based on oral history, genealogical method, technological trajectory, chain analysis, rating and certification of the product and network analysis, to gather information that is later integrally analyzed. It is concluded that these cheeses are innocuous for the consumer, although they are made with raw milk, and that the factors that influence their disappearance are related to geographical, technical, economic and social aspects.
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Published
2014-06-30
How to Cite
Grass-Ramírez, J. F., & Cesín-Vargas, A. (2014). Current situation and retrospective of genuine cheeses from Chiautla de Tapia, México. Agricultura, Sociedad Y Desarrollo, 11(2), 201–221. https://doi.org/10.22231/asyd.v11i2.70
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