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Emprendimiento E Innovación Para El Producto Queso De Cabra Artesanal De La Región De Coquimbo, Chile: Estado Actual Y Proyecciones Futuras
| Content Provider | Semantic Scholar |
|---|---|
| Author | Cortés, Manuel Muñóz Calderón, Fernanda Alfaro, Andrea A. |
| Copyright Year | 2018 |
| Abstract | El queso de cabra artesanal es un producto tipico de los poblados rurales del Norte Chico chileno, especialmente de la Region de Coquimbo. Si bien los aspectos sanitarios de su elaboracion han sido cuestionados, en los ultimos anos las queserias han comenzado a ofrecer productos de gran calidad y variedad. Nuestro objetivo es discutir el estado actual y las proyecciones respecto al emprendimiento e innovacion del queso de cabra artesanal de la Region de Coquimbo, Chile. Primeramente se destaca la importancia de la capricultura a nivel latinoamericano y especificamente en el Norte Chico chileno. Luego se mencionan los problemas que han experimentado las queserias de la Region de Coquimbo y como el queso se ha ido reposicionado en el mercado en el tiempo, llegando a ser un producto considerado gourmet por algunos consumidores. Finalmente se discuten las iniciativas de emprendimiento e innovacion para este producto tradicional del Norte Chico chileno. ABSTRACT Goat cheese is a typical handmade product from the rural villages of the Chilean Norte Chico (Small North), especially from the Region of Coquimbo. Although the sanitary aspects of the cheese making process have been widely questioned, in the last years the cheese micro-factories have started to offer products of great quality and with greater variety. The objective of this article is to discuss the current state and future projections regarding entrepreneurship and innovation for artisanal goat cheese produced in the Region of Coquimbo, Chile. Firstly, the importance of capriculture at the Latin American level and specifically in the Region of Coquimbo is highlighted. Then we mention the problems that have been experienced by cheese micro-factories of the Region of Coquimbo and how the goat cheese has been repositioned in the market over time, becoming a product considered gourmet by some consumers. Finally, entrepreneurship and innovation initiatives for this typical and traditional product of the rural villages of Norte Chico are discussed in a general way. |
| Starting Page | 47 |
| Ending Page | 53 |
| Page Count | 7 |
| File Format | PDF HTM / HTML |
| Volume Number | 5 |
| Alternate Webpage(s) | http://ojs.ipsantarem.pt/index.php/REVUIIPS/article/download/441/275 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
