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Produção E Comercialização De Carne De Ovinos Na Região Metropolitana De Belo Horizonte-Mg

  • Azevedo, Filipe Manuel Ventura Magalhades Da Cruz
  • Antonialli, Luiz Marcelo
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    O objetivo da presente pesquisa foi identificar as potencialidades e dificuldades para a produção e comercialização de carne de ovinos na Região Metropolitana de Belo Horizonte-MG. Quanto à metodologia, a pesquisa classifica-se como de natureza qualitativa e exploratória, além de bibliográfica e de campo. Os dados foram coletados por meio da entrevista pessoal com criadores e um representante da Cooperativa Procordeiro e, além disso, por meio de um questionário estruturado aplicado aos representantes de supermercados e restaurantes. Os resultados da pesquisa evidenciaram certo otimismo sobre a evolução do mercado de carne ovina, entre criadores, cooperativa, supermercadistas e restaurantes. Por outro lado, houve concordância em que o preço da carne é elevado quando comparado aos outros tipos de carnes, como também, existem dificuldades referentes à oferta de um produto de qualidade. Concluiu-se que cabe aos diversos atores envolvidos (criadores, cooperativas, supermercados e restaurantes) envidar esforços para a melhoria do setor, através da melhoria do rebanho, do aproveitamento dos subprodutos, da padronização dos cortes, da qualidade da carne, da maior divulgação e da oferta de novos produtos.---------------------------------------------The objective of the present research was to identify the potentialities and difficulties for the production and commercialization of meat of sheep in the Metropolitan Area of Belo Horizonte-MG. As the methodology, the research is classified as being of qualitative and exploratory nature, besides bibliographical and of field. The data were collected through the personal interview with creators and a representative of the Procordeiro Cooperative and, besides, through a questionnaire structured with representatives of supermarkets and restaurants. The results of the research evidenced certain optimism about the evolution of the market of sheep meat, among creators, cooperative, supermarkets and restaurants. On the other hand, there was agreement that the price of the meat is elevated when compared to the other types of meats, as well as referring difficulties exist to the offer of a quality product. It was ended that fits to the several involved actors - creators, cooperatives, supermarkets and restaurants - to endeavor efforts for the improvement of the section, through the improvement of the flock, of the use of the by-products, of the standardization of the cuts, of the quality of the meat, of the largest popularization and of the offer of new products.

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    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 108609.

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    Date of creation: Jul 2008
    Handle: RePEc:ags:sbrfsr:108609
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