A Framework for Approaching the Quality of Artisanal Cheese from the Convention Theory

Abstract

The aim of this paper is to identify quality practices used in the processing of artisanal cheeses, aligned with the different “worlds of legitimacy” proposed in the Convention Theory. To reach this objective a bibliographic research was conducted ant its results validated with industry specialists. The results show that many of these quality practices are the result of the collective construction of stakeholders in this industry, which through social interaction and collective agreements establish criteria of analysis to be mobilized based on their perception of what is fair, reliable and appropriate to characterize. and value each product category or production system. In addition, it is possible to verify the importance of extrinsic quality factors in the characterization of artisanal cheeses, such as the establishment of trust between producer and consumer, social and environmental responsibility and attributes related to localism. The results obtained are important for the government, to guide the elaboration of public policies for the cheese industry, and for the cheese producers who can define their business strategies, based on the quality practices they adopt.