Characterization of production units of cured foods in the Isthmus Region, Oaxaca, Mexico

Abstract

Objective: To characterize the family production units (FPUs) that produce and market cured foods in the Isthmus Region. Design/methodology/approach: The approach was descriptive and correlational. The methodology used was proposed by Chayanov (1925), which proposes the assessment of six factors. A survey was applied and 75 variables were evaluated, Spearman’s correlation and chi-square test were carried out, and contingency tables were generated with the most significant variables. Results: With a higher the level of studies of the head of the family, the number of members was greater and women participated more in decision-making. The production of cured foods is a tradition inherited from one generation to another, and 73% learned the activity from a family member. The workforce is family-based and only family members are involved in 95% of the FPUs. Limitations on study/implications: The vastness of the region makes it difficult to cover other municipalities and insecurity makes it difficult to obtain information. Findings/conclusions: The family structure at the FPUs is nuclear. The woman directs the elaboration of cured foods, so it is considered that she plays an important role in conserving artisanal production.