<?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>2395-9169</journal-id>
<journal-title><![CDATA[Estudios sociales. Revista de alimentación contemporánea y desarrollo regional]]></journal-title>
<abbrev-journal-title><![CDATA[Estud. soc. Rev. aliment. contemp. desarro. reg.]]></abbrev-journal-title>
<issn>2395-9169</issn>
<publisher>
<publisher-name><![CDATA[Centro de Investigación en Alimentación y Desarrollo A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2395-91692019000200104</article-id>
<article-id pub-id-type="doi">10.24836/es.v29i54.797</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Percepción de la calidad y confianza en el jamón ibérico. Perspectivas del consumidor y del vendedor]]></article-title>
<article-title xml:lang="en"><![CDATA[Perception of quality and confidence in Iberian ham. Consumer and seller perspectives]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez-Vega]]></surname>
<given-names><![CDATA[Laura Patricia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Amaya-Corchuelo]]></surname>
<given-names><![CDATA[Santiago]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Espinoza-Ortega]]></surname>
<given-names><![CDATA[Angélica]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma del Estado de México Instituto de Ciencias Agropecuarias y Rurales ]]></institution>
<addr-line><![CDATA[Toluca Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Cádiz  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Spain</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<volume>29</volume>
<numero>54</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2395-91692019000200104&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2395-91692019000200104&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2395-91692019000200104&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Objetivo:  Analizar las percepciones sobre la calidad de jamón ibérico a través de las apreciaciones de los consumidores y de los vendedores. Basándose en la confianza entendida como interacción entre ambos agentes de la cadena alimentaria.  Metodología:  Se utilizó una metodología cualitativa exploratoria aplicando un cuestionario a cien consumidores y treinta vendedores de jamón.  Resultados:  Se encontró que los actuales procesos de producción y la incorporación de tecnología al sector del jamón ibérico muestra cuatro tipos de percepciones que se clasificaron en actuales positivos, mejor en el pasado, neutrales y permanentes.  Limitaciones:  Fueron dos, la primera es que no se hizo una clasificación del tipo de vendedor; la segunda fue que el tamaño de la muestra no permite hacer generalizaciones, por lo cual para futuras investigaciones será necesario atender estas sugerencias.  Conclusiones:  Los cambios en la concepción de calidad se relacionan con la percepción sobre la aplicación de las normativas del sector del jamón, pero fundamentalmente dependen de las relaciones de confianza dinámicas y construidas entre consumidor y vendedor.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Objective:  The aim is to analyze the perceptions about the quality of Iberian ham through the appreciations of consumers and sellers. Based on trust understood as interaction between both agents in the food chain.  Methodology:  A qualitative exploratory methodology was used, applying a questionnaire to 100 consumers and 30 ham vendors.  Results:  It was found that the current production processes and the incorporation of technology to the Iberian ham sector show four types of perceptions that were classified as positive current, better in the past, neutral and permanent.  Limitations:  There was no classification of the type of seller, and the size of the sample does not allow generalizations, so for future research it will be necessary to address these suggestions.  Conclusions:  The changes in the conception of quality are related to the perception on the application of the regulations of the ham sector, but fundamentally depend on the dynamic and built trust relationships between the consumer and the seller.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[alimentación contemporánea]]></kwd>
<kwd lng="es"><![CDATA[calidad percibida]]></kwd>
<kwd lng="es"><![CDATA[subjetividades]]></kwd>
<kwd lng="es"><![CDATA[puntos de vista]]></kwd>
<kwd lng="es"><![CDATA[construcción de confianza]]></kwd>
<kwd lng="es"><![CDATA[atributos de crédito]]></kwd>
<kwd lng="en"><![CDATA[contemporary food]]></kwd>
<kwd lng="en"><![CDATA[perceived quality]]></kwd>
<kwd lng="en"><![CDATA[subjectivities]]></kwd>
<kwd lng="en"><![CDATA[points of view]]></kwd>
<kwd lng="en"><![CDATA[trust building]]></kwd>
<kwd lng="en"><![CDATA[credit attributes]]></kwd>
</kwd-group>
</article-meta>
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