Historia y raíces territoriales de un sistema artesanal: la producción de queso en Reyes Etla, Oaxaca.

Objective: The objective of this work was to build, from a historical perspective, the dynamics of the artisanal system, in order to understand its technological trajectory and the current configuration of its structure. Methodology: In order to carry out this research, interviews were carried out with key actors, both in the field of production and marketing and support. Results: Three periods of the artisanal cheese system could be defined. The first, ranging from the origin of the system to the 50s, is characterized by a rural supply of raw materials and the greatest relevance of the urban market of the city of Oaxaca. A second period, which goes until the 1980s, characterized by its greater concatenation with markets outside the state of Oaxaca and the impact of intense migration processes. Finally, a third period that goes from the 80s to the present, characterized by the loss of the presence of the system's products in the main urban markets, derived from the introduction of low-cost imitation products. Limitations: It is necessary to discuss more closely the cultural change, the modification of peasant life and the processes that built the new rural image of the region. Conclusions: As in other regions of the country, the influence of modernization in food production has tried to penetrate cheese-making craft processes; However, the technological culture of the artisans and the artisanal characteristics of their products have kept the system relatively stable against these attacks. [ABSTRACT FROM AUTHOR]