2026-02-242026-02-242025-08-26PORTAL, Ana Flávia da Silva; MARCIEL, Ingrid Marques. A certificação do queijo do marajó para os produtores da comunidade de Jabuti - Cachoeira do Arari/Pa. Orientadora: Soraya Abreu de Carvalho. Coorientador: Philippe Jean Louis Sablayrolles. 2025. 39 f. Trabalho de Conclusão de Curso (Bacharelado em Desenvolvimento Rural) – Faculdade de Desenvolvimento Rural, Instituto Amazônico de Agriculturas Familiares, Universidade Federal do Pará. Belém, 2025. Disponível em: . Acesso em: .https://bdm.ufpa.br/handle/prefix/9240Marajó cheese, with its unique characteristics, is artisanally produced using traditional regional techniques. Certification recognizes the quality and authenticity of the product, and producers in the Jabuti community strive for this recognition. The objective of the research was to identify why producers are unable to maintain the artisanal seal, with the aim of encouraging certification feasibility studies for this audience. Fourteen intentional, qualitative interviews were conducted in the community. A typology of producers was then developed, revealing the main factors hindering the seal: inadequate structures; lack of good production practices; few professionals working in the area; and lack of collective organization. Therefore, based on the analysis of the area, the need for an economic feasibility study for the commercialization of artisanal cheese was identified, with the aim of developing an economic management project.Acesso AbertoSelo ArtesanalQueijo do MarajóCertificaçãoCooperativaCNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIA::INSPECAO DE PRODUTOS DE ORIGEM ANIMALCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::PADROES, LEGISLACAO E FISCALIZACAO DE ALIMENTOSTrabalho de Curso - Graduação - MonografiaAttribution-NonCommercial-NoDerivs 3.0 Brazil