Menu Search Facebook Twitter
Search Close
  • Capital Coahuila
  • Capital Hidalgo
  • Capital Jalisco
  • Capital Morelos
  • Capital Oaxaca
  • Capital Puebla
  • Capital Quintana Roo
  • Capital Querétaro
  • Capital Veracruz
  • Capital México
  • Capital Michoacán
  • Capital Mujer
  • Reporte Índigo
  • Estadio Deportes
  • The News
  • Efekto
  • Diario DF
  • Capital Edo. de Méx.
  • Green TV
  • Revista Cambio
Radio Capital
Pirata FM
Capital Máxima
Capital FM
Facebook Twitter
X Welcome! Subscribe to our newsletter and receive news, data, statistical and exclusive promotions for subscribers

Proposals to Recover Corn Fields and Vegetable Gardens

Academics at the UAEM are focusing on sustainable gastronomy and recovering ancestral practices of food production

Corn is at the heart of Mexican gastronomy, photo: Cuartoscuro/Arturo Pérez Alfonso
By The News Whatsapp Twitter Facebook Share
2 years ago

With the aim of analyzing the viability of recovering corn fields and vegetable gardens families in the valley of Toluca, academics from the Autonomous University of the State of Mexico (UAEM) Javier Jesús Ramírez Hernández, Jessica Alejandra Avitia Rodríguez and Erandi Tena Luis, carried out a study on sustainable agriculture, in which they considered innovation and ancestral practices for the present.

The academics explained that their study on sustainable food options focused on diversifying food production. The preparation and consumption of these crops is necessary to conserve gastronomic patrimony while also protecting the environment, by helping reduce pollutants, given the reduction of transportation for these products.

They explained that the in pre-colonial times people harvested many different types of food on the same lands. Thanks to this, families could have access to varied food all year round. This manner of organizing production and consumption, known as “milpa,” helped cultivate corn, beans and chili, among other crops.

Over time, however, milpa has disappeared in favor of others forms of food production, leading to monocultures. The academics’ aim is to recognize the gastronomical richness of milpa, to both recover it and take advantage of its benefits.

This work is especially important in the context of loss of ancestral knowledge in preparing food, due to a lack of oral or written transmission, as industrial products are more and more used instead of local production.


Comments Whatsapp Twitter Facebook Share
More From The News
Latest News

Democrat Jones wins stunning red-state A ...

5 days ago

Asian stocks mixed ahead of Fed rate ann ...

5 days ago

NFL Network suspends analysts over sexua ...

5 days ago

Minnesota announces restrictions on usin ...

5 days ago
Most Popular

IMF Seeks Contingency Plans for Vulnerab ...

By The News

Taste for Bacon Spurs Investor Feast as ...

By The News

New Option For Mexican Pre-Pay Users

By Caitlin Donohue

Daily Exchange: Dollar Slides Minimally ...

By Notimex

Mitsubishi Expects $1.4 Billion Loss Aft ...

By The Associated Press