Caracterizando la producción y organización de los mezcaleros en Matatlán, México “Capital mundial del mezcal”

Meza, David Eduardo Espinosa; González, Gibran Rivera; Angeles, Blanca Estela Maldonado

doi:10.24836/es.v27i50.465

Cited by 7 publications

(9 citation statements)

References 3 publications

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“…Socialization significant gap (significant imbalance) could be due the nature of the production process, as interaction is in the family from father to son (Espinosa Meza et al, 2017) and not with other producers or external agents or also, can be due a chaotic climate or coercion in the knowledge dynamic interaction that constrict the socialization (Handzic and Chaimungkalanont, 2004).…”

Section: Discussionmentioning

confidence: 99%

“…In another study Espejel , showed the importance of including an articulating an element for promoting the knowledge management in the chain sheep from Villa Victoria Mexico. In another study Espinosa Meza et al (2017), shows the forms of organization and production of mezcal producing units, describing the tacit knowledge as the soul of this millenary practice.…”

Section: Literature Reviewmentioning

confidence: 99%

“…The prehispanic roots and the artisan nature of the mezcal production process, privileging the application of tacit knowledge doing, seeing and listening from the daily interaction between parent to children, beginning in a set of theoretical mysticisms that attest the existence of traditional knowledge, opening a window of transmission of knowledge to become from a succulent plant, into the so-called drink of the gods, the mezcal (Espinosa Meza et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Discovering innovation opportunities based on SECI model: reconfiguring knowledge dynamics of the agricultural artisan production of agave-mezcal, using emerging technologies

Torres¹,

Olvera-Vargas²,

Gómez³

et al. 2020

JKM

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Purpose Following the recommendation of the food and agriculture organization of the United Nations in agricultural innovation, for taking advantage of emerging technologies, in benefit of small-farmers, the present study explores one of the most ancient crops in the world that privileging the application of tacit knowledge, to become a succulent plant called agave, into the so-called drink of the gods, the mezcal. For this, the purpose of this study is to discover innovation opportunities and reconfiguring knowledge interaction dynamics of the agricultural artisan production of agave-mezcal from Oaxaca, Mexico, using emerging technologies Design/methodology/approach Following a qualitative-quantitative approach, the study was carried out with 44 mezcal producers from Oaxaca, Mexico, through face-to-face session, questionaries’ application and field visits, based on the model of socialization, externalization, combination and internalization (SECI) through Likert-scale questions, combining the non-parametric statistical analysis and digital compass, for the detection of technological opportunities Findings Basing on artisanal process, context-knowledge place, technological resources and SECIs model results, the opportunities must go in the route of labour in the logic of digital performance. In this sense, becomes relevant to develop an easy-use mobile application for improving the interaction of mezcaleros with external agents and another’s producers., A second proposal is the creation of mezcal-tech-hub, thinking as collaborative space, for promoting the interaction producer-to-producer and producer-to-external agent. Originality/value The value of the present study is the empirical description of knowledge dynamics interaction contained in the agricultural artisan production of agave-mezcal through SECI model; the identification of problems, failure or barriers contained in the knowledge interaction dynamics of the agricultural artisan production agave-mezcal; the proposal of innovation opportunities for reconfiguring the knowledge interaction dynamics of the agricultural artisan production agave-mezcal from a developing economy, using emerging technologies

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Section: Discussionmentioning

confidence: 99%

Section: Literature Reviewmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Discovering innovation opportunities based on SECI model: reconfiguring knowledge dynamics of the agricultural artisan production of agave-mezcal, using emerging technologies

Torres¹,

Olvera-Vargas²,

Gómez³

et al. 2020

JKM

View full text Add to dashboard Cite

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“…Esta característica puede incidir para la siembra de espadín por parte de los productores. Espinosa et al (2017) Señalan que los pequeños productores de mezcal han perdurado como unidades económicas, por el sentido familiar que los caracteriza ya que muchas veces los integrantes de la familia no perciben un ingreso, debido que no son considerados como empleados lo que propicia que los costos referentes a la mano de obra en la producción de mezcal sean bajos o inexistentes (Cuadro 6).…”

Section: Cosechaunclassified

“…americana) y maguey Sierra Negra (Agave americana var. oaxacensis) (García, 2012;Espinosa et al, 2017).…”

Section: Introductionunclassified

Caracterización de la producción de maguey en el Distrito de Miahuatlán, Oaxaca

Reyes

Toledano

Bravo

et al. 2019

Remexca

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El objetivo del presente estudio es caracterizar el sistema de producción del maguey en el Distrito de Miahuatlán con la finalidad de identificar los tipos de productores y las características que los diferencian. Se utilizó Muestreo estratificado para seleccionar una muestra representativa de 81 productores de maguey del Distrito de Miahuatlán en el estado de Oaxaca. El uso de métodos multivariados permitió identificar tres tipos de productores; productores de subsistencia (n=36, 44.4%), productores de baja escala productiva (n=31, 38.3%) y productores de escala media (n=14, 17.3%). El estudio muestra que la producción de maguey se realiza de forma tradicional, aunque una gran cantidad de los productores realizan la preparación del terreno con maquinaria (entre 38.5 y 67.9%), una pequeña cantidad de ellos cuentan con asistencia técnica (entre 25 y 39%) y menos del 15.4% realiza la certificación de las plantaciones de maguey. Se concluye que más del 70% de la producción de maguey obtenida por los pequeños productores se encuentra integrada a la producción de mezcal, lo que demanda estrategias diferenciadas de apoyo para mejorar los procesos productivos por tipos de productores y mantener la producción de mezcal de forma tradicional, que mejore los ingresos de las pequeñas unidades familiares que mantienen la producción de esta bebida.

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Commons, global markets and small-scale family enterprises: the case of mezcal production in Oaxaca, Mexico

2022

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Caracterizando la producción y organización de los mezcaleros en Matatlán, México “Capital mundial del mezcal”

Abstract: Caracterizando la producción y organización de los mezcaleros en Matatlán, México "Capital mundial del mezcal"Characterizing the production and organization of the mezcaleros in Matatlan, Mexico "World capital of mezcal"

Cited by 7 publications

References 3 publications

Discovering innovation opportunities based on SECI model: reconfiguring knowledge dynamics of the agricultural artisan production of agave-mezcal, using emerging technologies

Discovering innovation opportunities based on SECI model: reconfiguring knowledge dynamics of the agricultural artisan production of agave-mezcal, using emerging technologies

Caracterización de la producción de maguey en el Distrito de Miahuatlán, Oaxaca

Commons, global markets and small-scale family enterprises: the case of mezcal production in Oaxaca, Mexico

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