Conocimiento Tradicional, Cultivo Y Aprovechamiento Del Maguey Pulquero en Municipios De Puebla Y Tlaxcala Traditional Knowledge, Cultivation and Use of Maguey Pulquero in Municipalities of Puebla and Tlaxcala

Abstract

RESUMEN:La relación maguey-hombre mesoamericano data de hace 10 mil años y el aprovechamiento de la planta para elaborar pulque se remonta aproximadamente a tres mil años. Esta agroindustria que floreció entre 1870 a 1900 ha decaído, lo que pone en riesgo el aprovechamiento tradicional y otros más rentables como la producción de inulina y jarabe de fructosa. Se documentó el aprovechamiento del maguey pulquero en localidades de Puebla y Tlaxcala, seleccionadas por muestreo aleatorio estratificado. Los datos taxonómicos, socioeconómicos, de gestión y actividades de productores, tlachiqueros y consumidores, se recabaron mediante entrevistas estructuradas y observación participativa. Se identificaron siete tipos de magueyes, cultivados en superficies promedio de tres ha; se describieron las labores culturales y actividades propias de los productores. El aprovechamiento sustantivo fue la elaboración del pulque a partir de magueyes de 10 a 14 años de madurez, mediante prácticas culturales tradicionales. Las herramientas para la producción, transporte de aguamiel y elaboración de pulque han sido sustituidas por materiales más resistentes y duraderos, que no necesariamente han mejorado el proceso y calidad del pulque. La duración del ciclo del cultivo, poca demanda de pulque, baja rentabilidad económica y ausencia de normas de protección para la planta, han provocado la disminución de la superficie de cultivo del maguey y la erosión del conocimiento del cultivo y su aprovechamiento. La permanencia del maguey pulquero dependerá de las acciones efectuadas en conjunto por las autoridades, los miembros de la cadena productiva e investigadores, y programas que incentiven el interés e incremento del cultivo de esta planta. ABSTRACT:The man-maguey relationship in Mesoamerica, and the use of the plant for pulque production goes back 10 000 years ago and three thousand years respectively. This agro-industry that flourished in the last third of the nineteenth century is at risk even its traditional use and others more profitable uses such as the production of inulin and fructose syrup with high demand in the international market. The use of maguey was documented and compared in localities of four municipalities of Puebla and Tlaxcala, selected by means of stratified random sampling. Data of taxonomic, socio-economic, management and activities of producers, "tlachiqueros" 207 and consumers, were collected through structured interviews and observational participation. The results showed seven types of maguey, on areas of three ha in average, imbricated with maize, barley and bean, of which cultural practices and activities proper of producers are described. The most important was the elaboration of pulque, using maguey plants from 10 to 14 years of age. The cultivation and use have been maintained over the years. The tools used for the recollection, transport and processing of aguamiel and production of pulque have been replaced by more resistant and durable materials, which have not necessarily improved the process and quality of p...

Management, morphological and genetic diversity of domesticated agaves in Michoacán, México

“…This is because they are varieties of greater dimensions (GPL, D, LL) and therefore with higher volumes of sap. This complementary presence of A. mapisaga in pulque production systems is also observed in the regions of Hidalgo and Tlaxcala, where it is common to find traditional varieties of this species, although with smaller abundances because these are less valued and used [61,62].…”

“…In other regions of Mexico, a high number of traditional varieties of agave for pulque production are also reported. In Nanacamilpa and Calpulalpan, in the western region of the state of Tlaxcala, ten traditional varieties of agaves were reported by Álvarez-Ríos [60], Álvarez-Duarte et al [61], Reyes-Agüero et al [62], seven for A. salmiana and three of A. mapisaga. In that region, producers prefer traditional varieties of A. salmiana because they consider their sap to be the one with the highest quality and sweeter [60,61].…”

“…In Nanacamilpa and Calpulalpan, in the western region of the state of Tlaxcala, ten traditional varieties of agaves were reported by Álvarez-Ríos [60], Álvarez-Duarte et al [61], Reyes-Agüero et al [62], seven for A. salmiana and three of A. mapisaga. In that region, producers prefer traditional varieties of A. salmiana because they consider their sap to be the one with the highest quality and sweeter [60,61]. In the Hñähñu region of the state of Hidalgo, Reyes-Agüero et al [62] reported 16 traditional varieties, nine correspond to A. salmiana var.…”

Morphological Diversity and Genetic Relationships in Pulque Production Agaves in Tlaxcala, Mexico, by Means of Unsupervised Learning and Gene Sequencing Analysis

“…From that point, pulque was considered a filthy, unsanitary, and low-class beverage dangerous for human health (Ramıŕez-Rancaño, 2000). Given the decrease in consumption, Agave plants have gradually disappeared from the Mexican landscape, with the majority of production fields being abandoned or substituted by other crops (Ramıŕez-Rancaño, 2000;Alvarez-Duarte et al, 2018).…”

“…It also contains prebiotic and probiotic microorganisms that help improve intestinal microbiota (Moreno-Vilet et al, 2014). Many other products are obtained from pulque agaves including: inulin-type fructans; xylitol sweetener (Alvarado et al, 2014); agave syrup; distilled liquors, such as mezcal; leaves for cooking barbacoa (Gentry, 1982;Colunga-GarcıáMarıń et al, 2007); mixiotes, or leaf cuticles for wrapping and cooking meat; the edible white worm (Aegiale hesperians Walker) and red worm (Hipota agavis Blaśquez); and maguey mushrooms (Pleurotus opuntiae Durieu et Levy; Gentry, 1982;Alvarez-Duarte et al, 2018).…”