A integração do queijo artesanal na cadeia produtiva do turismo em Currais Novos e Tenente Laurentino Cruz/RN

Abstract

In the Seridó Potiguar region, the strong presence of the local cuisine run by locals at the identity and cultural scenario regarding their background and flavors is noticeable. Among the products that are traded and sold, is the traditional cheese. In this way, the present study aims to analyze traditional cheese production considering it as an item integrated into the tourism productive chain through the experiences of the producers Rafael (Currais Novos/ RN) and Galego da Serra (Tenente Laurentino Cruz/ RN). To understand the general purpose, we present the following specific ones: to map producers of handmade cheese from those towns and their trade ways. To identify the possible integration of cheese into the tourism production chain by considering the producers and comparing their experiences to indicate possibilities to enhance the local trade regarding demands of the tourism sector. Methodologically, this is an exploratory and descriptive research that includes the work with semi-structured interviews with two traditional cheese producers and businessmen to get qualitative information. Our theoretical basis is linked to cultural studies, cultural heritage (local cuisine), and cultural tourism. Results indicate that taking the particular features of the two local producers, we see that both have a significant potential to be integrated into the tourism productive chain.