A produção do queijo serrano no município de Bom Jesus (RS) na perspectiva do turismo previsto nos objetivos de desenvolvimento sustentável da ONU

Abstract

Gastronomy has demonstrated its importance as a tourist attraction, as part of the local culture of a certain region. With the focus of developing tourism through gastronomy, this research analyzed the importance of Serrano Cheese as a local product for the development of sustainable tourism (focusing on job creation and promotion of culture) in the municipality of Bom Jesus-RS. The research was also based on Agenda 2030, created in 2015, and works more deeply with goal 8.9, which aims to promote sustainable tourism, by generating employment and income, promoting local culture and products. The methodology for the development of this research was characterized by being exploratory regarding its objectives; in the technical procedures, the case study model was predominant, with semi-structured interviews with the producers and public agencies linked to the production of Serrano Cheese and questionnaires with the visitors of the 12th Festival of Gila, the 5th Festival of the Serrano Cheese and 1th Serrano Artisanal Cheese competition. Regarding the approach to the research question, a qualitative study is considered. To elucidate the facts, the researcher linked the specific objectives to the questionnaire and, later, used the same research instrument to analyze the occurrences found. It was thus identified that the Serrano Cheese, through its producers, promotes the local culture, because, from a unique product, keeps alive the history and the tradition of a region. This product can make the city of Bom Jesus-RS a destination known for gastronomic tourism, valuing its ancestors and its culture, and generating employment due to the higher visitation rates and tourist products that can be developed through the Cheese Serrano.