Socioeconomic, demographic and geographic determinants of food consumption in Mexico.

What people eat affects public health and human wellbeing, agricultural production, and environmental sustainability. This paper explores the heterogeneity of food consumption patterns in an ecologically and culturally diverse country. Using a latent class approach (which creates clusters of individuals with homogeneous characteristics), we analyse a food questionnaire (from the National Health and Nutrition Survey) applied across Mexico. We identify four clusters of food consumption (staple, prudent, high meat and low fruit) and find that belonging to these clusters is determined by socioeconomic, demographic (age, sex) and geographic (region, urban/rural) characteristics. Maize and pulses tend to constitute a larger proportion of the diet of poor, rural populations living in the south, while urban populations eat more varied foods, including ingredients whose production systems tend to exert more pressure on natural resources (for instance, meat). Despite the importance given in the literature to the Mexican gastronomy and its diverse traditional regional diets, we find that only 6% of the population adopts a food consumption pattern resembling the traditional Mexican diet. Instead, most of the Mexican population has a food consumption pattern resembling a western diet, which is problematic in terms of public health and environmental sustainability.

Sensory profile and acceptance of maize tortillas by rural and urban consumers in Mexico.

BACKGROUND: Maize tortillas are the staple food of Mexico and their consumption contributes to preserving the gastronomic patrimony and food security of the population. The aim of the present study was to generate a reference sensory profile for different types of tortillas and to evaluate the effect that these sensory characteristics have on consumer liking and how this influences their consumption preferences and purchase intent. Three types of maize tortillas were analyzed: traditional (T1), combined (T2) and industrialized (T3). The samples were characterized using the modified flash profile method. Sensory acceptability and preference tests were conducted on 240 urban and rural consumers. RESULTS: The judges characterized 19 attributes in the tortilla samples, eight of which were also identified by consumers. In the case of traditional tortillas, the matching attributes were maize flavor, color, thickness and moisture. Only rural consumers were able to perceive significant differences between the samples in terms of aroma and taste/flavor. The study has contributed to understanding the complex mechanisms of sensory acceptance through the use of tools that combine qualitative and quantitative data. CONCLUSION: Although 56% of rural and urban consumers prefer traditional tortillas for their sensory characteristics, purchase intent is also affected by socioeconomic, cultural and microbiological factors. © 2021 Society of Chemical Industry.

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

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.