Caracterización del consumidor de tortilla en el Estado de México

Espejel-García, María V.; Mora–Flores, José Saturnino; Salazar, José Alberto García; Pérez-Elizalde, Sergio; García-Mata, Roberto

doi:10.22231/asyd.v13i3.401

Cited by 15 publications

(11 citation statements)

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“…The color of maize grains changes according to the variety. Tortilla establishments know that consumers have a greater preference for white tortillas, a fact that has been corroborated by other studies [61]. This drives tortilla makers to add wheat flour (totally white) to the dough and, in this way, whiten the tortillas made from it.…”

Section: Resultsmentioning

confidence: 60%

Handmade Comal Tortillas in Michoacán: Traditional Practices along the Rural-Urban Gradient

Arnés

Astier

2019

IJERPH

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Certain components of global food security continue to be threatened. Globalization has impacted food patterns, leading to greater homogenization of diets and the standardization of processes of food transformation, both in the countryside and in the cities. In Mexico, this has led to a drop in the use of native corn landraces and in the value associated with traditional practices around their growing and the processing and consumption of tortillas. The aim of this work was to analyze the main characteristics of the handmade comal tortilla system along the rural-urban gradient taking into account: (1) The type of seed and production, (2) manufacturing processes, (3) marketing channels and purpose of sales, and (4) perceptions regarding the quality of the product. Research was conducted on 41 handmade tortilla workshops located in rural areas in the Lake Pátzcuaro Basin and in urban and peri-urban areas of a medium-sized city in Michoacán (Mexico). Results showed that the origin of the grain follows a gradient-like pattern: In rural areas, tortillas are made with local and native corn predominate, while in urban contexts most tortillas come from hybrid corn produced in Sinaloa or Jalisco. There is a generalized preference for white tortillas, but blue tortillas are used for personal consumption in rural areas and as a gourmet product in the city. 100% of the rural workshops make their own nixtamal, while almost 50% of the peri-urban and urban businesses buy pre-made nixtamal dough. Surprisingly, 50% of the rural handmade tortilla workshops admit that they add nixtamalized corn flour and/or wheat flour to their tortilla mix. We conclude that not all handmade comal tortillas are produced equally and, although in rural areas traditions are better preserved, these also have contradictions. We also conclude that it is important to promote the revaluation of agrobiodiversity, traditional gastronomy, and food security without sacrificing quality, nutrition, and flavor.

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Section: Resultsmentioning

confidence: 60%

Handmade Comal Tortillas in Michoacán: Traditional Practices along the Rural-Urban Gradient

Arnés

Astier

2019

IJERPH

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“…Es importante que los profesores y estudiantes reconozcan que con la tortilla, se pueden trabajar la circunferencia, el círculo, el cilindro, hallar medidas de áreas, volumen, perímetro, así como el tratamiento de circunferencias concéntricas, área de coronas circulares, áreas laterales y totales. Mientras que, en otras investigaciones centradas en la tortilla, por ejemplo, se han preocupado más por indagar acerca del impacto del precio de la tortilla en los hogares (López et al, 2015), caracterización de los consumidores de tortilla (Espejel-García et al, 2016), y generación de ingresos económicos .…”

Section: Conexión Entre El Círculo La Circunferencia Y El Cilindrounclassified

“…Sin embargo, no se han analizado los procesos matemáticos involucrados en la gastronomía mexicana, la cual es diversa, con variedad de platos típicos en cada estado del país. El cultivo y producto fundamental en México es el maíz, útil en la elaboración de: tamales, elotes, pozoles y tortillas, entre otros (Espejel-García et al, 2016;. En particular, la tortilla "forma parte de la identidad culinaria de los mexicanos que viven en México o en el extranjero; es un componente básico de los antojitos, acompaña a los platillos festivos y es un suministro consuetudinario en la comida" (Calleja & Valenzuela, 2016, p. 161).…”

Section: Introductionunclassified

“…En la literatura sobre el tema de la tortilla, se encontró que López, Sovilla y Martínez (2015), analizaron el impacto del aumento del precio de la tortilla en el consumo de hogares de ingresos bajo y alto, en San Cristóbal de Las Casas, Chiapas. Espejel-García et al (2016), caracterizaron a los consumidores de tortilla del Estado de México e identificaron las características del producto que demandan, y cuantificaron la correlación de estos aspectos con los niveles de ingreso y consumo. Estos autores indican que: "la tortilla (…) provee energía por su contenido alto de carbohidratos, y aporta: calcio, potasio, fósforo, fibra, proteínas y algunas vitaminas".…”

Section: Introductionunclassified

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Conexiones etnomatemáticas entre conceptos geométricos en la elaboración de las tortillas de Chilpancingo, México

Rodríguez-Nieto¹

2021

rev. investig. desarro. innov

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En el artículo, se analizan las conexiones etnomatemáticas entre conceptos geométricos evidenciados en la elaboración de la tortilla por un comerciante de Chilpancingo, México. La investigación se fundamentó teóricamente en la Etnomatemática y la metodología fue cualitativa-etnográfica. Los datos se recolectaron a través de una entrevista semiestructurada, aplicada a un comerciante de tortillas de la ciudad de Chilpancingo, México. En los resultados se presentan las conexiones entre los conceptos (circunferencia-círculo-cilindro), mediciones, conteos y sucesiones, que surgen en el proceso de elaboración, forma y comercialización de la tortilla. El análisis de la práctica de elaboración de tortillas, permitió identificar conceptos geométricos que aportan herramientas a la enseñanza de las matemáticas escolares, desde situaciones o tareas basadas en la cotidianidad. Se muestra a los profesores la existencia de otras formas de abordar los conceptos geométricos asociados, usando: papel, regla, lápiz y compás, junto con el software GeoGebra que permite visualizar los objetos matemáticos, y evidencia permanentemente las conexiones establecidas por una persona en las vistas gráfica y algebraica-simbólica.

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“…Other main calcium food sources in Jamaica include cereals and vegetables (particularly dark green leafy and yellow vegetables, each contributing to 17% of total calcium intake, fruits (11%), dairy products (9%), and seafood (6%)) 30 . In Mexico, there is a very high intake of corn tortillas, 31,32 which are processed by soaking boiled corn overnight in a lime solution that contains calcium hydroxide, a process entitled nixtamalization 33 . Calcium absorption from the traditional home process is higher than the commercially available tortillas, thereby becoming an important calcium source in these countries.…”

Section: Calcium Intake Recommendations and Global Estimates On Calcimentioning

confidence: 99%

Current calcium fortification experiences: a review

Palacios

Hofmeyr

Cormick

et al. 2020

Annals of the New York Academy of Sciences

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Low dietary calcium is very common in many populations, contributing to nutritional rickets/osteomalacia in children/adults and increasing the risk of several health problems. Calcium is a nutrient of concern as the recommended nutrient requirements are difficult to meet in the absence of dairy products. The provision of culturally acceptable calcium-fortified foods may improve calcium intake when it is a feasible and cost-effective strategy in a particular setting. This landscape review was conducted in 2019 and describes current calcium fortification efforts and lessons learned from these experiences. Worldwide, the United Kingdom is the only country where calcium fortification of wheat flour is mandatory. It is estimated that this fortified staple ingredient contributes to 13-14% of calcium intake of the British population. Other items voluntary fortified with calcium include maize flour, rice, and water. Current calcium fortification programs may lack qualified personnel/training, clear guidelines on implementation, regulation, monitoring/evaluation, and functional indicators. Also, the cost of calcium premix is high and the target groups may be hard to reach. There is a lack of rigorous evaluation, particularly in settings with multiple micronutrient programs implemented simultaneously, with low quality of the evidence. Further research is needed to assess the impact of calcium fortification programs.

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Caracterización del consumidor de tortilla en el Estado de México

Cited by 15 publications

References 0 publications

Handmade Comal Tortillas in Michoacán: Traditional Practices along the Rural-Urban Gradient

Handmade Comal Tortillas in Michoacán: Traditional Practices along the Rural-Urban Gradient

Conexiones etnomatemáticas entre conceptos geométricos en la elaboración de las tortillas de Chilpancingo, México

Current calcium fortification experiences: a review

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