Diagnóstico da produção, comercialização e consumo de queijos artesanais em São José De Espinharas/PB.

Abstract

The artisanal cheese is one of the most widespread foods in the interior of the Brazilian northeast and of significant socioeconomic and cultural importance. The objective of this study was to conduct a diagnosis of the production, commercialization and consumption of artisanal cheeses produced in the city of São José de Espinharas/PB through qualitative questions collected from local farmers, merchants and consumers. In this follow - up, the work was based on identifying the profile of the cheese production to verify its market potential and opportunely to observe failures in the productive process to improve the quality of the artisanal cheeses. The information obtained allowed us to identify that milk production is sufficient to maintain the manufacture of derivatives throughout the year, making possible the production of artisanal cheese. However, it was verified the absence of good manufacturing practices in almost all the stages of the cheese production process, as well as the absence of labeling in the products, which proves the need for academic institutions to provide technological input to the production process. The trade in artisan butter and rennet cheeses has shown to be attractive in virtue of its tradition and quality. The municipality studied stands out in the production and consumption of curd and butter cheeses, with great market potential, presenting a viable alternative for local development, with the generation of employment and income for rural and urban man, contributing to decrease the rural exodus in the Brazilian Northeast.