Construção social da qualidade do queijo colonial na microrregião de Capanema (Sudoeste do Paraná)

Abstract

The issues concerning artisanal food / traditional / colonial produced in rural family farms, approach that, even sales of these foods happening before the creation of sanitary laws that rule food industry, and before their products were made legit by consumers, these are made marginal to the formal markets, being conditioned to terminate the sales of their products or to live in informality. This problem found in National level, also features in the micro region of Capanema - PR. Especially taking the colonial cheese traditionally produced on site, which represent the study object of this research. Empirical data were obtained by applying a semi-structured interview, which was focused on the producers, consumers and technical / supervisory board of managers of food products of the colonial cheese. It was obtained through data collected elements to discuss the risk perceptions of social actors producing colonial cheese and marketed in the micro region of Capanema, PR, and understand how they form the bonds of trust between producer and consumer of informal colonial cheeses, and how trust is given in the case of formal colonial cheeses, where sales are not made fully directly between producer and consumer. These two principles were fundamental, together with the data obtained through interviews to the discussions facing the quality construction, since these are attributes that are contained intrinsically in the construction of quality food. Both consumers and producers legitimize the colonial cheese produced in microregion Capanema-PR, accrediting that even the colonial cheese produced and marketed informally presents no risk to health or to the environment. Besides the fact that consumers, knowing and maintaining proximity to the producers, show they have built trust with the producers, purchasing their cheeses safely. The quality of the colonial cheeses from Capanema is built by different attributes such as taste, hygiene, tradition and culture, being, thus, considered wide quality food.