Detalhes bibliográficos
| Ano de defesa: |
2008 |
| Autor(a) principal: |
Calazans, Dinara Leslye Macedo e Silva |
| Orientador(a): |
Marques Júnior, Sérgio |
| Banca de defesa: |
Não Informado pela instituição |
| Tipo de documento: |
Dissertação
|
| Tipo de acesso: |
Acesso aberto |
| Idioma: |
por |
| Instituição de defesa: |
Universidade Federal do Rio Grande do Norte
|
| Programa de Pós-Graduação: |
Programa de Pós-Graduação em Engenharia de Produção
|
| Departamento: |
Estratégia; Qualidade; Gestão Ambiental; Gestão da Produção e Operações
|
| País: |
BR
|
| Palavras-chave em Português: |
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| Palavras-chave em Inglês: |
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| Área do conhecimento CNPq: |
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| Link de acesso: |
https://repositorio.ufrn.br/jspui/handle/123456789/14887
|
Resumo: |
This article presents a study on the research of the factors that affect the competitiveness of cheese produced in a craft in the Seridó of Rio Grande do Norte in the perception of rural producers. His theory is based on factors of competitiveness and definitions of craft production. This research was performed in the important area of production and marketing of cheeses from the state. The methodology used was exploratory research descriptive type survey. The research field of 213 returned questionnaires validated. those interviewed were rural producers of artisanal cheese, with properties distributed in the districts located in the region. The results showed the production of artisanal cheese in Seridó / RN's main points of difficulty to compete: the great marketing in the informality, workforce has low skills and education, has little technical assistance, low acceptance by technological innovations and absence of integration between producers which creates low productivity and qualification of the production chain |
