Ruta del queso de poro
- Autores: Guadalupe Honorio, Yuridia Cámara, Victoria López, Tomás Pino
- Localización: Ciencias Agropecuarias Handbook: Congreso Interdisciplinario de Cuerpos Académicos / coord. por Jesús Espinoza Zamora, María Elena López Ramírez, 2013, ISBN 978-607-8324-00-2, págs. 125-131
- Idioma: español
- Enlaces
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Resumen
Agro tourism and alimentary routes considered as rural tourism modalities, result attractive because represent the opportunity to generate new activities in the rural surrounding giving added value to the food productions made by small producers and in special for those applying hand making processes. Mots of these are very small enterprises, and this activity could be an alternative to generate its development by integrating them into the rural tourism business, by presenting products and services to attend the demands from those visitors interested on knowing the farming and agro industry in a specific region.
Generating this proposal, takes us to analyze the general characteristics of rural tourism, the agro tourism and the food routes, and how these concepts can be applied at a specific territory to strengthen processes and products with identity, like the pore cheese in Balancan Tabasco, Mexico, which is the main product to propose the design of a tourist/gastronomic route as an strategy of sustainable development in the region.
