¿Producir o no producir alimentos certificados? Un análisis exploratorio desde Portugal
DOI:
https://doi.org/10.35588/rivar.v10i30.5842Palabras clave:
productos alimentarios de origen rural, sellos de certificación alimentaria, productores de alimentos, impactos de la producciónResumen
La certificación de origen y calidad de los alimentos de origen rural abre camino a la protección y promoción de productos y territorios. Mientras la importancia de la certificación a nivel socioeconómico, político y de consumo se ha analizado ya abundantemente, los puntos de vista de otros actores-clave —los productores— permanecen poco explorados. Este estudio intenta contribuir a este tema analizando datos de una encuesta a productores (N= 104) que trabajan com tiendas urbanas especializadas situadas en tres ciudades portuguesas. La muestra se analizó teniendo en cuenta las diferencias entre los productores de productos certificados (N= 74) y aquellos que no los producen (N= 30). Se utilizaron pruebas de Chi-cuadrado para comparar las características sociodemográficas, tipo de productos producidos y locales de venta, y pruebas T de muestras independientes para comparar las diferencias entre las motivaciones de los productores, impactos y desafíos percibidos. Los resultados indican que los productores de productos certificados tienen motivaciones distintas y valoran diferentes aspectos de sus producciones, como su contribución para una producción y consumo más sostenible y saludable, junto a la preservación de las producciones tradicionales. A su vez, perciben impactos económicos más positivos en los lugares de origen y valoran más la imagen de los productos portugueses.
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