Resumen de Cadena agroindustrial queso adobera de los Altos de Jalisco, impulsora del desarrollo local y regional

Fernando Cervantes Escoto, Alfredo Cesín Vargas

• español

  El objetivo fue determinar, a través de un análisis de Fortalezas, Oportunidades, Debilidades y Amenazas (FODA), si la cadena agroindustrial del Queso Adobera de Los Altos de Jalisco, puede ser un polo de desarrollo local y regional. Se aplicaron encuestas estructuradas a 55 productores de leche, 13 queseros y 8 comercializadores; así como entrevistas abiertas a recolectores de leche y queso, representantes de las organizaciones de productores y a funcionarios de instituciones de apoyo. La información recabada, se organizó con base en el enfoque de cadena agroindustrial. Según la memoria colectiva de la región, el Queso Adobera de Los Altos de Jalisco se conoce con ese nombre, porque la cuajada se coloca en moldes de madera rectangulares, normalmente de madera de mezquite, resultando un queso con forma similar a un adobe de los utilizados en la construcción. Aunque es un queso valorado en la zona y existen estrategias que se pueden implementar para que la cadena agroindustrial sea un polo de desarrollo local y regional, primero, se debe resolver su principal debilidad, que es la poca disposición a organizarse por parte de los productores. Se concluye que es importante una buena gobernanza, con un capital social robusto, en la cadena para conseguirlo.

• English

  The aim was to determine, through a Strengths, Weaknesses, Opportunities and Threats (SWOT) analysis, if the agro-industrial chain of the Adobera Cheese of Los Altos de Jalisco, a region where it is emblematic, can become a local and regional development pole. Methodology: structured surveys were conducted with milk producers (55) cheesemakers (13) and marketers (8) as well as open interviews with milk and cheese collectors, representatives of producer organizations and support institutions. The information collected was organized based on the agro-industrial chain approach. Results and discussion, according to the collective memory of the region, Los Altos de Jalisco Adobera Cheese has been produced for more than one hundred years, and it is known by that name because after curdling, the producers began to use a wooden mold, usually mezquite wood, which looked like an "adobe" or "brick" of the kind that were used in the construction of houses-rooms. Although it has enough fame in the area and there are strategies that can be implemented so that the agro-industrial chain can become a pole of local and regional development, its main threat must first be resolved, which is the reluctance to organize on the part of the producers. Conclusion, with good management (governance) of the adobera cheese agribusiness chain in Los Altos de Jalisco, it is possible that it will become a vector of local and regional development, due to the driving effect that it could generate towards other sectors of the economy territorial.