RECOGNITION OF LOCAL QUALITY AS A STRATEGY TO STRENGTHEN THE PRODUCTION AND CONSUMPTION OF TRADITIONAL DAIRY PRODUCTS AND THEIR CONTRIBUTION TO FOOD SOVEREIGNTY

Randy Alexis Jiménez Jiménez; Mauricio Miguel Estrada; María Camila Rendón-Rendón; Armando Martinez Rosales

Todos os Trabalhos

Trabalho

DOI

10.29327/9786527226680.1449732

Título do Trabalho

RECOGNITION OF LOCAL QUALITY AS A STRATEGY TO STRENGTHEN THE PRODUCTION AND CONSUMPTION OF TRADITIONAL DAIRY PRODUCTS AND THEIR CONTRIBUTION TO FOOD SOVEREIGNTY

Autores

Randy Alexis Jiménez Jiménez
Mauricio Miguel Estrada
María Camila Rendón-Rendón
Armando Martinez Rosales

Modalidade

IRSA - Congresso Mundial de Sociologia Rural (01/10/2025 a 20/01/2026)

Área temática

IRSA 26 - Quality, Localized Products, and Territories

Data de Publicação

06/08/2026

País da Publicação

Brasil

Idioma da Publicação

pt-BR

Página do Trabalho

https://www.even3.com.br/anais/sober-irsa2026/1449732-recognition-of-local-quality-as-a-strategy-to-strengthen-the-production-and-consumption-of-traditional-dairy-pro

ISBN

978-65-272-2668-0

Palavras-Chave

Agro-industry, subjective quality, natural cheeses, imitation cheeses, ultra-processed foods

Resumo

In Mexico, since the 1990s, neoliberal policies have been implemented that favored large transnational and some national dairy agro-industries. This led to the massification of industrialized production processes and ultra-processed products, as in the case of imitation cheeses. In this sector, in addition to the socioeconomic impact on small and medium-sized traditional cheese producers, it has also influenced the perception of food quality, the loss of cultural identity related to food and the land, and has predisposed people to an increase in chronic degenerative diseases. Therefore, it is essential to promote food sovereignty to ensure permanent access to safe, nutritious, culturally appropriate food in sufficient quantity to lead a sustainable, healthy, and dignified life. This paper presents findings on promoting food sovereignty through the qualities of traditional dairy products. It examines the nutritional characteristics of cheeses produced both traditionally by small-scale producers and ultra-processed products marketed in two regions of west-central Mexico, comparing their qualities. It also explores the tensions, discussions, and reflections that local and research stakeholders have developed regarding the concept of dairy quality promoted by neoliberal food regimes and the concept that persists locally in these regions. These data and reflections are the result of the methodological process based on Participatory Action Research that has been carried out to strengthen the production and consumption networks of traditional dairy products, which contribute to food sovereignty in Mexico. Work funded by CONAHCYT project 321289.

Título do Evento: 16th World Congress of Rural Sociology and 64th Congress of the Brazilian Society of Rural Economics, Management and Sociology
Cidade do Evento: Porto Alegre
Título dos Anais do Evento: Anais do 64º Congresso da SOBER e XVI Congresso Mundial de Sociologia Rural (IRSA)
Nome da Editora: Even3
Meio de Divulgação: Meio Digital
DOI

Como citar

JIMÉNEZ, Randy Alexis et al.. RECOGNITION OF LOCAL QUALITY AS A STRATEGY TO STRENGTHEN THE PRODUCTION AND CONSUMPTION OF TRADITIONAL DAIRY PRODUCTS AND THEIR CONTRIBUTION TO FOOD SOVEREIGNTY.. In: Anais do 64º Congresso da SOBER e XVI Congresso Mundial de Sociologia Rural (IRSA). Anais...Porto Alegre(RS) UFRGS, 2026. Disponível em: https//www.even3.com.br/anais/sober-irsa2026/1449732-RECOGNITION-OF-LOCAL-QUALITY-AS-A-STRATEGY-TO-STRENGTHEN-THE-PRODUCTION-AND-CONSUMPTION-OF-TRADITIONAL-DAIRY-PRO. Acesso em: 08/08/2026