Resumo

NOGUERA-OROZCO, Claudia Bibiana  e  GRASS-RAMIREZ, José Fernando. Valuation challenges and strategies for carantanta de Popayán, from the local agri-food systems (LAFS) approach. agric. soc. desarro [online]. 2025, vol.22, n.2, pp.243-261.  Epub 16-Jun-2025. ISSN 1870-5472.  https://doi.org/10.22231/asyd.v22i2.1698.

Corn has generated a special interest in studies about the diet in Latin America, due to its importance in the conformation of Pre-Hispanic societies and its structural role in traditional cuisines. This study is focused on carantanta, a product derived from corn, which is gastronomic heritage of the Department of Cauca, Colombia. The objective is to analyze its traditional production in the territorial context of the village of Cajete, to identify challenges and strategies for adding value that could contribute to its protection. For the methodology, six tools from the Local Agri-Food Systems (LAFS) approach were applied, within the framework of mixed research, predominantly qualitative. As a result, the origin characteristics of the product were identified, as well as the traditions and innovations in its elaboration, the factors that give it identity, which, together with the physicochemical characteristics, are part of the scoring process, the conditions of association between producers, and the characterization of its productive chain with an emphasis on the transformation and commercialization links. Although traditional production has been maintained, the conclusion is that it faces challenges such as the lack of generational replacement, the tension between modernization and preservation of characteristics of identity, and the undervaluation of the product in the local market. In addition, it is not possible to attain a certification of Designation of Origin (DO), because the raw material does not comply with the regulations of origin criteria. The option remains to negotiate other distinctions, such as patrimonial certifications or collective brands, although first it is necessary to repair the social links between producers, marked by mistrust.

Palavras-chave : gastronomic heritage; territory; traditional foods.

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