Tangible and intangible attributes and sensory differentiation of mexican vanilla
DOI:
https://doi.org/10.18387/polibotanica.54.15Keywords:
traditional food, Mexican vanilla, sensory attributes.Abstract
Vanilla is one of the emblematic products of the Totonacapan region because its production and traditional beneficiation are closely associated with cultural aspects, traditions and festivities, which supports the Denomination of Origin (D.O.) obtained. In recent years, tangible and intangible attributes of Mexican vanilla have been revalued. The objective of the work was to identify differentiating sensory attributes of vanilla from four producing areas and to identify the purchase meanings of national consumers. By means of the Flash Profile method and the analysis of main components, it was identified that the vanillas from Papantla, Veracruz and San José Acateno, Puebla obtained greater sensory attributes that differentiate them from other vanillas in the region. A survey was designed and applied to 100 local and non-local consumers. The analysis of purchase meanings was used to identify the categories that are recognized by consumers, these being aroma, food and process; the first two correspond to the utilitarian dimension, which represented 72.2%, greater than the symbolic and intangible dimension which registered 27.7%. It is concluded that vanilla has a greater recognition in terms of utilitarian meanings that is expressed in attributes such as aroma, so it is important to undertake actions that allow revaluing the intangible attributes linked to the knowledge, culture, tradition and identity inherent to the vanilla, where the D.O. it can play a strategic role.
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