Resumo

REBOLLAR REBOLLAR, S. et al. Margins and comercialization channels of añejo cheese in Zacazonapan, Mexico. Arch. zootec. [online]. 2011, vol.60, n.232, pp.883-889. ISSN 1885-4494.  https://dx.doi.org/10.4321/S0004-05922011000400005.

In order to analyze margins and commercialization channels of añejo cheese, during 2007 a research was carried out in Zacazonapan, Mexico. The commercialization channel more used by producers in this kind of cheese was identified, and relative and absolute margins were obtained using equivalent values, revenues, and cost of each agent. Results indicates that 83.3% of cheese makers obtained the first step of consumptionproduction chain and 16.7% was occupied by brokers, in the same way, first of them get 100% of price that final consumer paid and the seconds 33.4%. The gross total commercialization margin of añejo cheese in its modalities mature (8 days of mature) was 5.59 US$/kg; in relative words it means that the cheese producer give him 58.29% of final price that the consumer paid and the brokers 45.16%. Respect to the same value of cheese mature, the cheese producer give him 41.71% and the difference was obtained by brokers. Commercialization channel most common was producer-final consumer.

Palavras-chave : Quality foods; Artisanal cheese; Links; Get value; Revenues and cost.

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