Characterization of cured production units in the Isthmus region, Oaxaca, Mexico

Abstract

Objective: Characterize the family production units (UPF) that produce and market cured foods in the Isthmus region.

Design/methodology/approach: The approach was descriptive and correlational. The methodology was proposed by Chayanov (1925), which proposes the evaluation of six factors. A survey was applied and 75 variables were evaluated, Spearman's correlation test, chi-square, and contingency tables were generated, with the most significant variables.

Results: The higher the level of studies of the head of the family, the greater the number of members, and the more participation of women in decision-making. The production of cured foods is a tradition inherited from one generation to another, 73% learned the activity from a family member. The workforce is family-based, in 95% of the UPF only family members are involved.

Limitations on study/implications: The vastness of the region makes it difficult to cover other municipalities and insecurity makes it difficult to obtain information.

Findings/conclusions: The family structure at UPF is nuclear. The woman directs the elaboration of cured foods, which is why it is considered that she plays an important role in conserving artisanal production.