<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-1124</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias pecuarias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. mex. de cienc. pecuarias]]></abbrev-journal-title>
<issn>2007-1124</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-11242025000400610</article-id>
<article-id pub-id-type="doi">10.22319/rmcp.v16i3.6856</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Consumer preferences and economic valuation of a traditional Mexican cheese using discrete choice experiments]]></article-title>
<article-title xml:lang="es"><![CDATA[Preferencias de los consumidores y valoración económica de un queso tradicional mexicano mediante experimentos de elección discreta]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez-Aquino]]></surname>
<given-names><![CDATA[Valeria]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Montes]]></surname>
<given-names><![CDATA[Arturo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Espejel-García]]></surname>
<given-names><![CDATA[Anastacio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Ingeniería Agroindustrial ]]></institution>
<addr-line><![CDATA[Texcoco ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2025</year>
</pub-date>
<volume>16</volume>
<numero>3</numero>
<fpage>610</fpage>
<lpage>629</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-11242025000400610&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-11242025000400610&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-11242025000400610&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The production of traditional foods is strongly linked to the regions of origin where they are produced. These products are part of the culture and are key elements in the gastronomy of the regions, as they have unique sensory and nutritional characteristics derived from the production processes. The objective of this study was to identify the value attributes of a sample of consumers of Seco Encerado cheese, using the technique of discrete choice experiments (DCE), and to determine the additional willingness to pay (WTP) for each kilogram of cheese. The most important results were the identification of the significant attributes: price, origin and process, as well as the interactions: price - origin and process - label. The attributes that consumers consider important when choosing a product and for which they are willing to pay a premium price have been identified; two groups of consumers have been created (artisanal cheese enthusiasts and cheese consumers), who are interested in different evaluation attributes, different socio-demographic characteristics and the intrinsic links of the product with the territory. This research explored the valuation and WTP for Seco Encerado cheese, identifying a positive tendency on the part of consumers towards this product.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La producción de alimentos tradicionales se encuentra fuertemente ligada a las regiones de origen donde son producidos; estos productos forman parte de la cultura y son elementos clave en la gastronomía de las regiones, ya que presentan características sensoriales y nutricionales únicas, derivadas de los procesos de elaboración. Este estudio tuvo como objetivo identificar los atributos de valorización que una muestra otorga de consumidores al queso Seco Encerado, mediante la técnica de experimentos de elección discreta, así mismo, determinar la disposición a pagar (DAP) extra por cada kilogramo de queso. Como resultados importantes, se identificaron los atributos significativos: precio, origen y proceso, así como, las interacciones: precio - origen y proceso - etiqueta. Se identificaron los atributos que el consumidor considera importantes en el proceso de elección de compra del producto y por los cuales está dispuesto a pagar un sobre precio; se generaron dos grupos de consumidores (amantes nativos de los quesos madurados y consumidores de quesos), los cuales presentan interés por diferentes atributos de valoración, diferentes características sociodemográficas y relaciones intrínsecas del producto con el territorio. En esta investigación se exploró la valoración y la DAP por el queso Seco Encerado, identificando una tendencia positiva por parte de los consumidores hacia este producto.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Ripening cheese]]></kwd>
<kwd lng="en"><![CDATA[Mexico]]></kwd>
<kwd lng="en"><![CDATA[Valuation attributes]]></kwd>
<kwd lng="en"><![CDATA[Seco Encerado cheese]]></kwd>
<kwd lng="en"><![CDATA[WTP]]></kwd>
<kwd lng="es"><![CDATA[Queso madurado]]></kwd>
<kwd lng="es"><![CDATA[México]]></kwd>
<kwd lng="es"><![CDATA[Atributos de valoración]]></kwd>
<kwd lng="es"><![CDATA[Queso Seco Encerado]]></kwd>
<kwd lng="es"><![CDATA[Disposición a pagar]]></kwd>
</kwd-group>
</article-meta>
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