Quality seal for artisanal chorizo from the Toluca Valley: keys to obtaining a Collective Brand

Abstract

Objective: Identify the socio-economic and cultural conditions necessary to obtain a quality seal for artisanal chorizo ??from the Toluca Valley.

Methodological design: From the perspective of Localized Agrifood Systems, a qualitative approach was made for the analysis of an artisanal food, the participatory approach, observation and semi-structured interviews were useful tools for the development of the research.

Results: The Toluca Valley has a traditional identity food, such is the case of chorizo ??in its red and green versions, on which there is the possibility of implementing a quality seal for its differentiation and protection.

Limitations: The study was limited to chorizo ??producers belonging to the Toluca Valley, in this sense it is necessary to assess the implementation of a quality seal for a traditional food, to avoid unfair competition, both from the producers' union and from the industry food, consisting of the production of generic products with the same name but whose quality is lower