Organizational capabilities of artisanal food producers in Tabasco

Artisanal food production contributes to local economies in Tabasco, although it faces productive and managerial limitations. This study provides a preliminary analysis of the productive conditions and organizational capabilities of small and medium-sized producers from Centro, Comalcalco, Cunduacán, Teapa, and Tacotalpa. An exploratory-descriptive study was conducted using questionnaires, semi-structured interviews, and direct observation. The analysis addressed planning, control, collective organization, and decision-making. Results show that production is organized mainly according to experience, raw-material availability, and immediate demand. Opportunities for improvement were identified in production planning, cost and sales records, inventory control, process standardization, technology adoption, product presentation, and market access. Collective organization represents a strategy for acquiring inputs, accessing training, and strengthening commercialization. These findings provide a foundation for developing indicators and guiding sustainable development strategies.