Innovación y competitividad en la agroindustria artesanal del queso crema de Chiapas

The Chiapas’crem-chesse (CCC) is characterized by being traditional and typical of the South of Mexico. Local resources and know-how strengthen their production and preserve their characteristics. Previous studies have characterized the product, not so the adoption of innovations in agroindustry. The objective of this research was to measure the adoption of innovations and competitive position of agroindustries and propose alternatives of improvement. As a case study, eleven (11) cheese factories of the municipality of Pijijiapan in Chiapas were selected, because they are the most collaborative and representative; companies organized within the collective brand and nonorganized companies were selected. They were classified into four strata through a hierarchical analysis and the competitive position was obtained with the principal components analysis (PCA). The adoption of innovations for stratum 1 was 49 % and 18 % for the 4. With regard to the ACP, two components explain 70 % of the variability (KMO = 0.50, P < 0.05). The benefit / cost ratio was 1.14 for the best positioned stratum and 1.17 for the lowest, although the ratio is greater for stratum 4, in monetary terms the 1 obtains greater utility. There was greater adoption of innovations in stratum 1, which has greater utility and better competitive position, while the less competitive one’s present low and even null levels of adoption in technical assistance and administration. The best competitive position is attributed to the implementation of appropriate market and administrative innovations.

• Autores: ANASTACIO, ESPEJEL; Illescas Marín, Carolina; Hernández Montes, Arturo; SANTOS MORENO, ARMANDO; Ramírez García, Adán Guillermo
• Tipo de recurso: Article of journal
• Fecha de publicación: 2018
• Institución: Corporación Universidad de la Costa
• Repositorio: REDICUC - Repositorio CUC
• Idioma: spa
• OAI Identifier: oai:repositorio.cuc.edu.co:11323/6362
• Acceso en línea: https://hdl.handle.net/11323/6362; https://doi.org/10.17981/econcuc.39.2.2018.02; https://repositorio.cuc.edu.co/
• Palabra clave: Innovation; Cheese agroindustry; Traditional food; Innovación; Agroindustria quesera; Alimento tradicional
• Rights: openAccess
• License: CC0 1.0 Universal