Institutional density and public policies in two cases of geographical indications from Mexico and Spain

Datos Bibliográficos

ID2285679
AutoresMario Fernández‐zarza (0000-0002-4919-2571, Department of Social Anthropology University of Seville C/Doña María de Padilla, s/n Seville 41004 Spain), Santiago Amaya‐corchuelo (Department of General Economy University of Cádiz Enrique Villegas Vélez, 2 Cádiz 11002 Spain), Encarnación Aguilar Criado (0000-0003-0212-8377, Department of Social Anthropology University of Seville C/Doña María de Padilla, s/n Seville 41004 Spain, autor de correspondencia)
Año2019
Volumen19
Número2
Páginas361-379
Fecha de publicación2019-04-01
Peer ReviewedSí
Open AccessSí
TipoARTICLE
RevistaJournal of Agrarian Change (JOURNAL)
Identificadores de la revistaISSN: 1471-0358 • E-ISSN: 1471-0366
EditorialWiley (PUBLISHER • GB)
DOI10.1111/joac.12276
OpenAlexW2804803527
IdiomaEN
Citas recibidas4
Referencias citadas23

This study analyses the role of private and/or public institutions on achieving success in projects aiming to obtain certification labels for local food products. This analysis is performed through comparative framework provided by 2 specific study cases; 1 from Mexico, based on the production of a type of traditional spicy pork sausage, or chorizo, and another from Spain, on the production of Iberian ham. A mixed methodology has been used to perform an in-depth analysis of socio-political contexts by distinguishing the divergent institutional frameworks of both cases. The study will contribute to connecting the results of these initiatives to the institutional density in which both proposals are originated and are implemented. From there, the text explores the reasons for success, stagnation, and/or failure of these actions. These empirical data constitute an important contribution to the analysis of geographical indications and diverse sociological universes supporting the differentiation of agrifood quality certification

Certification · Economics · Geography · Political science · Politics · Production (economics · Quality (philosophy · Regional science · Culinary Culture and Tourism · Organic Food and Agriculture · Wine Industry and Tourism