<?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>S2395-91692019000200109</article-id>
<article-id pub-id-type="doi">10.24836/es.v29i54.811</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Factores de valoración en consumidores de mezcal en Oaxaca]]></article-title>
<article-title xml:lang="en"><![CDATA[Consumer assessment factors of mezcal in Oaxaca]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Barrera-Rodríguez]]></surname>
<given-names><![CDATA[Ariadna Isabel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cuevas-Reyes]]></surname>
<given-names><![CDATA[Venancio]]></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  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Ingeniería Industrial ]]></institution>
<addr-line><![CDATA[Texcoco Estado de México]]></addr-line>
<country>Mexico</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=S2395-91692019000200109&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2395-91692019000200109&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2395-91692019000200109&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Objetivo:  Identificar atributos de valoración en consumidores de mezcal y su influencia en una disposición a pagar un sobreprecio.  Metodología: Se aplicó un muestreo dirigido a consumidores de mezcal asistentes a la Feria de Mezcal 2018, en Oaxaca; se diseñó y aplicó una encuesta con información socioeconómica del consumidor, atributos sensoriales y de etiquetado del mezcal. Se estratificó a los consumidores en función de su disposición a pagar un sobreprecio por el mezcal. Se realizó el análisis conceptual mediante el empleo de k proporciones para identificar las categorías semánticas con mayor reconocimiento en los grupos de consumidores de mezcal. Se realizó un análisis de componentes principales para identificar las variables que inciden en la disposición a pagar.  Resultados: El análisis de varianza muestra diferencias significativas entre los estratos con disposición (DAP) y sin disposición a pagar (SDP) en las variables: ocupación (P = 0.007), frecuencia en el consumo (P =0.034) e ingreso mensual (P=0.055). Las variables de mayor contribución en el comportamiento del consumidor en el primer componente fueron escolaridad e ingreso (22.7%), y empaque y etiqueta (41.6%) dentro del segundo componente. Los atributos sensoriales no tuvieron contribución significativa. El análisis conceptual del estrato DAP reconoce diferencias entre los mezcales ancestral y tradicional y el mezcal industrial, respecto al aroma y sabor destacables, proceso y equipo artesanal. Los consumidores de mezcal industrial destacan categorías negativas como aroma y sabor deficientes y mayor uso de tecnología moderna.  Limitaciones: Restringir la zona de estudio al centro de Oaxaca sin considerar otras zonas de consumo en esta primera etapa de la investigación.  Conclusiones: Los factores de valoración del consumidor de mezcal que inciden en su decisión de compra son variables socioeconómicas y atributos tangibles del producto que expresan su autenticidad, sin embargo, también influyen factores culturales asociados a saberes y prácticas del terroir.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Objective:  To identify the assessment factors that influence the willingness to pay a surcharge for the mezcal consumer.  Methodology:  A guided sampling was conducted with mezcal consumers attending the Mezcal Fair in 2018, a survey was applied with socioeconomic consumer information, sensory and physical attributes of mezcal. Consumers were stratified according to their willingness to pay a price premium for mezcal. The conceptual analysis was carried out with the use of k proportions to identify the semantic categories with greater recognition in the mezcal consumer groups; an analysis of the main components was carried out to identify the variables that affect willingness to pay.  Results:  The analysis of variance shows significant differences between the strata with disposition (DAP) and without willingness to pay (SDP) in the variables: occupation (P = 0.007), frequency in consumption (P = 0.034) and monthly income (P = 0.055). The variables with the greatest contribution to consumer behavior in the first component were education and income (22.7%), and packaging and labeling (41.6%) within the second component. The sensory attributes had no significant contribution. The conceptual analysis of the DAP stratum recognizes differences between ancestral and traditional mezcal and industrial mezcal, with respect to the remarkable aroma and flavor, process and artisanal equipment. Consumers of industrial mezcal highlight negative categories such as poor flavor and taste and greater use of technology.  Limitations:  Restricting the study area to the center of Oaxaca without considering other areas of consumption in this first stage of the investigation.  Conclusions:  The mezcal consumer assessment factors that influence its purchase decision are socioeconomic variables and tangible attributes of the product that reflect its authenticity, however, also influence it, cultural factors associated to terroir knowledge and practices.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[alimentación contemporánea]]></kwd>
<kwd lng="es"><![CDATA[valoración]]></kwd>
<kwd lng="es"><![CDATA[mezcal]]></kwd>
<kwd lng="es"><![CDATA[terroir]]></kwd>
<kwd lng="es"><![CDATA[análisis conceptual]]></kwd>
<kwd lng="es"><![CDATA[Oaxaca]]></kwd>
<kwd lng="en"><![CDATA[contemporary food]]></kwd>
<kwd lng="en"><![CDATA[assessment]]></kwd>
<kwd lng="en"><![CDATA[mezcal]]></kwd>
<kwd lng="en"><![CDATA[terroir]]></kwd>
<kwd lng="en"><![CDATA[conceptual analysis]]></kwd>
<kwd lng="en"><![CDATA[Oaxaca]]></kwd>
</kwd-group>
</article-meta>
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