Tensiones en la reactivación de productos agroalimentarios locales

Detalles Bibliográficos
Publicado en:	Campo-Território. Vol. 9 No. 19 (2014),266-286 9. Brasil : Universidade Federal de Uberlândia, 2014
Autor Principal:	Otero, Jeremías
Otros autores o Colaboradores:	Velarde, Irene, Bozzano, Horacio
Formato:	Artículo
Temas:	Productos agroalimentarios locales Reactivación Tensiones Apropiación Desarrollo rural Produtos alimentares locais Reativaçao Tensoes Apropriaçao Desenvolvimento Rural^lpt Agronomía Productos agrícolas Desarrollo territorial
Acceso en línea:	https://www.memoria.fahce.unlp.edu.ar/art_revistas/pr.10572/pr.10572.pdf http://www.seer.ufu.br/index.php/campoterritorio/article/view/24654 https://ri.conicet.gov.ar/handle/11336/50368 http://sedici.unlp.edu.ar/handle/10915/87959
Resumen:	Reactivar productos agroalimentarios locales ha comenzado a visualizarse como una posible estrategia para el desarrollo territorial. En ese sentido, desde distintas experiencias de intervención en el medio rural, se han iniciado acciones que buscan promover la producción, comercialización y consumo de productos con anclaje territorial, como el tomate platense, el salame de Colonia Caroya, o la salsa puchero en Berisso. En este marco, el objetivo del artículo es identificar las tensiones vinculadas a estos procesos, a fin de reconocer lo que está en juego. Respecto a la cuestión metodológica este trabajo se asienta en tres casos: el tomate platense, el vino de la costa de Berisso y los quesos de Tandil. En relación a los resultados, se identifican tensiones que clasificamos en los siguientes niveles: tecnología (pasado vs progreso), normas (inocuidad vs inclusión), calidad (lo genuino vs lo vendible) y apropiación (aumento de asimetrías vs desarrollo rural). Reativar produtos alimentares locais começou a ser visto como uma possível estratégia para o desenvolvimento territorial. Nesse sentido, a partir de diferentes experiências de intervençao em áreas rurais, estao em curso acçoes que visam promover a produçao, comercializaçao e consumo de produtos com ancoragem territorial, como o tomate platense, o salame de Colonia Caroya, ou a salsa puchero en Berisso. Neste contexto, o objetivo do artigo é identificar as tensoes associadas a esses processos, a fim de reconhecer o que está em jogo. Em relaçao à questao metodológica o trabalho é baseado em três casos: o tomate platense, o vino de la costa de Berisso e os quesos de Tandil. Em relaçao aos resultados, as tensoes classificados nos seguintes níveis sao: tecnologia (passado vs progresso), regras (inclusao vs segurança), qualidade (o genuine vs o vendável) e apropriaçao (aumento das assimetrias vs desenvolvimento rural).
Notas:	Documento incorporado en 2019 en el marco del "Programa de becas de experiencia laboral" de la Biblioteca Profesor Guillermo Obiols para estudiantes de Bibliotecología, a partir de un procedimiento técnico de captura de datos desarrollado por el personal del IdIHCS.
Descripción Física:	p.266-286
ISSN:	ISSN 1809-6271

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Tensiones en la reactivación de productos agroalimentarios locales

https://www.memoria.fahce.unlp.edu.ar/art_revistas/pr.10572/pr.10572.pdf

http://www.seer.ufu.br/index.php/campoterritorio/article/view/24654

https://ri.conicet.gov.ar/handle/11336/50368

http://sedici.unlp.edu.ar/handle/10915/87959

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