Dilemmas and challenges for commercialization of artisan cheese in Brazil
DOI:
https://doi.org/10.22239/2317-269X.00617Keywords:
Culture, Traditional Knowledge, Commerce, Food Health Legislation, Sanitary SurveillanceAbstract
The importance of traditional food products – such as beverages, flour, fruit jams and pastes, and cheese locally produced and linked to traditional know-how created and recreated through the time – has become evident in contemporary debates related to rural issues. The empiric universe of this study is the Serrano Cheese from Rio Grande do Sul, a state in the south of Brazil, and the Serro Cheese from Minas Gerais, a state in the southeast of the country. Based on an ethnographic method, this research has as purpose to understand how the flow and trade processes of these cheese systems take place as well as the possibilities and limitations imposed by Brazilian health legislation. Although there are laws that aim to bring the cheese to formality, they are still disconnected from the reality of the traditional cheese production systems. Thus, informality is a major characteristic of the trade of these two studied systems.Downloads
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