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A Produção De Carne Ovina Em Mato Grosso Do Sul E As Potencialidades Para O Turismo E A Gastronomia

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  • Mariani, Milton Pasquoto
  • Sorio, Andre Macieira
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    Abstract

    A criação de ovinos está associada à ocupação do território de Mato Grosso do Sul desde o século XVIII. Esta característica foi reforçada posteriormente com a chegada de imigrantes que tinham a tradição de consumo desta carne. A gastronomia baseada em carne ovina tem potencial em se transformar em produto turístico complementar às atrações já existentes em Mato Grosso do Sul. Foi realizada uma pesquisa exploratória, com uso de dados secundários. Estes dados foram complementados com uma pesquisa de campo com os freqüentadores de bares noturnos de Campo Grande. A amostra foi composta por 341 questionários, com nível de confiabilidade de 95% e margem de erro de 4,8%. A percepção de que a carne ovina é ótima ou boa atingiu 82,5% dos entrevistados. Dos entrevistados, 70,4% afirmaram que consumiriam carne ovina se estivesse disponível. Os principais motivos alegados para não consumir carne ovina foram o fato de não gostar da carne (36,6%) e a preferência por outras carnes (24,7%). O prato preferido foram iscas de filé para 64,3% dos entrevistados e pratos da culinária do oriente médio para 39,3%. Inserir o produto nos festivais culinários já existentes em Mato Grosso do Sul é uma forma de aproveitar eventos já consolidados para promover a carne ovina.------------------------The sheep husbandry is related to the occupation of Mato Grosso do Sul territory since the XVIII century. This feature was enhanced later with the arrival of immigrants who had the tradition of this kind of meat. The gastronomy based on lamb meat has the potential to become a tourist product to complement existing attractions in Mato Grosso do Sul. A search was conducted a exploratory search, with the use of secondary data. These data were supplemented with a search with the night bars public of Campo Grande. The sample was composed of 341 questionnaires, with level of reliability of 95% and error margin of 4.8%. The perception that the sheep meat is good or excellent reached 82.5% of respondents. If the lamb meat were available in the menu, 70.4% of respondents said that consumed these food. The main reasons alleged for not consume lamb meat were the fact do not like the meat (36.6%) and the preference for other meat (24.7%). Fillet snacks were the dish preferred for 64.3% of respondents and 39.3% preferred Middle East dishes. Insert this product in existing culinary festivals in Mato Grosso do Sul is a way to take events already consolidated to promote the lamb meat.

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    Bibliographic Info

    Paper provided by Sociedade Brasileira de Economia, Administracao e Sociologia Rural (SOBER) in its series 46th Congress, July 20-23, 2008, Rio Branco, Acre, Brasil with number 108165.

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    Date of creation: Jul 2008
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    Handle: RePEc:ags:sbrfsr:108165

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    Web page: http://www.sober.org.br/
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    Keywords: ovinocultura; carne ovina; turismo; gastronomia; heep husbandry; lamb meat; tourism; gastronomy; Livestock Production/Industries;

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