Overview on the Production and Commercialization of “Barreado” in Paraná Coast, Brazil
Implications and Potentialities
DOI:
https://doi.org/10.31686/ijier.vol9.iss3.2966Keywords:
Gastronomic Tourism, Cultural Appreciation, Morretes, Typical Dishes, Regional CuisineAbstract
Barreado is a typical dish from Paraná, made with beef and some specific spices and cooked for a long time in a clay pot sealed by a mixture of ashes similar to the clay, being this dish produced with greater relevance in the coastal region of the state, where there is the largest productive arrangement of this dish in Brazil and where has a strong gastronomic touristic appeal. Despite the historical, cultural and economic relevance of gastronomic tourism in Paraná, few and sparse studies use the issue, thus, this study aimed to elaborate and show an overview of the current scenario of production and trade of the dish, highlighting the implications and potential of Barreado in Paraná Coast. The survey methodology was based on quantitative and qualitative descriptive exploratory research, the data collection was accomplished between May and June 2020, with 151 consumers.The study revealed that among Barreado consumers there was a predominance of women (n=61.5%). The average age was 40.9 years old, and the majority of the respondents (46.4%) preferred to consume Barreado when it is done by the traditional way of cooking, in a clay pot and on a wood stove for 24 hours. The greatest potential described was the fact that the Barreado is a typical and original product of Paraná and has great acceptance in gastronomic tourism, which reveals its capacity to be a source that drives regional development, however the price considered high and the distribution network in the retail market was classified as deficient, they were identified as limiting factors to the development of the Barreado production and commercialization. In this context, still on the issue of price and its relationship with the consumption, given that it was one of the main factors identified as limiting and the lack of studies on the subject, for further studies on the cost and quality relationship should be considered by researchers in new future studies.
Downloads
References
ALLEN, M. W.; NG, Sik Hung; WILSON, M. A functional approach to instrumental and terminal values and the value‐attitude‐behaviour system of consumer choice. European journal of Marketing, 2002. DOI: https://doi.org/10.1108/03090560210412728
ANACLETO, A.; PRAZERES, A.S.G. Novo Coronavírus (COVID-19) e a crise econômica: impactos nas pequenas empresas. Revista Tecnologia e Sociedade, v. 16, n. 43, p. 169-175, 2020. DOI: https://doi.org/10.3895/rts.v16n43.12093
AZEVEDO, M; NETO, E. C. Turismo, Imagem Territorial e Gastronomia: o valor simbólico da culinária na atratividade de destinos turísticos brasileiros. Revista Acadêmica Observatório de Inovação do Turismo, v. 5, n. 2, p. 03-05, 2010.
BARROCO, L. M. S; BARROCO, H. E. A importância da gastronomia como patrimônio cultural, no turismo baiano. Rev. investigación em turismo y desarrollo local Turydes, v. 1, n. 2, 2008.
FONTELLES, M. J. SIMÕES, M. G. FARIAS, S. H. FONTELLES, R. Metodologia da pesquisa científica: diretrizes para a elaboração de um protocolo de pesquisa. Revista paraense de medicina, v. 23, n. 3, p. 1-8, 2009.
FURTADO, F. L. A gastronomia como produto turístico. Revista turismo, 2004.
GÂNDARA, J. M. G; GIMENES, M. H. S. G.; MASCARENHAS, R. G. Reflexões sobre o Turismo Gastronômico na perspectiva da sociedade dos sonhos. Barueri: Manole, 2009, 23p.
GIMENES, M. H. S. G. Barreado: sabor, história e cultura no litoral paranaense. História: Questões & Debates, v. 54, n. 1, 2011. DOI: https://doi.org/10.5380/his.v54i1.25740
GIL, A. C. Métodos e técnicas de pesquisa social. 6. ed. Ediitora Atlas SA, 2008.
GORTZ, M; SIQUEIRA, N. Resgatando Tradições: Preparando e Servindo o Barreado Paranaense. Anais... In: CONTAF, 2013, São Paulo - SP. 2013.
HOFFMANN, J. Percepção de jovens sobre o conhecimento e preservação da culinária típica do Paraná. Varia Scientia, v. 10, n. 17, p. 103-117
KOTLER, P. Administração de marketing. 2000.
MASCARENHAS, R. G. T; RAMOS, S. E. Qualidade e Marketing: Uma Análise da Imagem do Barreado na Sustentabilidade do Destino Turístico de Morretes-PR. In: anais... V Seminário de Pesquisa em Turismo do MERCOSUL–SeminTUR, Universidade de Caxias do Sul–UCS, Caxias do Sul, RS, Brasil, v. 27, 2008 12p.
PORTER, M. Estrategia competitiva. Elsevier Brasil, 2004.
ROCHA, R. O.; OLAVE, M. E. L. Cooperação e aprendizado interorganizacional pelo uso de redes sociais digitais: uma análise no arranjo produtivo local (APL) de tecnologia da informação em Aracaju/se. Revista Reuna, v. 24, n. 3, p. 20-39, 2019. DOI: https://doi.org/10.21714/2179-8834/2019v24n3p20-40
VERGARA, S. C. Metodologia de pesquisa. Rio de Janeiro: Atlas, 2015.
Downloads
Published
Issue
Section
License
Copyright (c) 2021 Adilson Anacleto, Antonia Oliveira Martins Magno, Eduarda Vitória Santos de Oliveira, Gustavo Borba de Souza Trancoso, Marcos Aurélio Costa Calado

This work is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.
Copyrights for articles published in IJIER journals are retained by the authors, with first publication rights granted to the journal. The journal/publisher is not responsible for subsequent uses of the work. It is the author's responsibility to bring an infringement action if so desired by the author for more visit Copyright & License.
How to Cite
Accepted 2021-01-28
Published 2021-03-01