Tepetlixpa Native Beans

Slow Food Presidium

Mexico

México

Legumes

Back to the archive >
Tepetlixpa Native Beans

Beans are one of the most complete and nutritious foods, and an essential element in the ancient agricultural system known as milpa, based on the intercropping of corn, beans, pumpkins and dozens of other plants. They fix nitrogen in the soil for other plants and use the corn stalks as support as they climb and grow. Unfortunately, the symbiosis created by the milpa system is increasingly hard to find and cultivation of the hundreds of Phaseolus bean varieties native to Mexico is also rare these days.
In Tepetlixpa, a Mexico state municipality, Slow Food’s mapping activities have highlighted the extraordinary wealth of native beans that are intercropped with traditional corn varieties (ancho, azul, blanco, pepitilla and rojo), pumpkins, fava and lupin beans, chickpeas, amaranth, quinoa, avocado, nuts and other fruits, vegetables and quelites (wild greens).
Native varieties include amarillo bola (mustard yellow in color and with a high carbohydrate content), ayocote morado (large, from pale blue to deep violet, with a mild, full flavor, ideal for filling tlacoyos and tamales), bayo (uniform straw yellow or pink), mantequilla (beige, cream or pale coffee, excellent when stewed), pinto (pale pink tending toward coffee-color, with dark blotches), vaquita amarillo (pale mustard-color with white blotches, eaten cooked with herbs and vegetables) and vaquita rojo (mottled white and red). Despite their excellent nutritional value and characteristic flavor, these beans are not commonly eaten in the area, nor are they popular with farmers, who prefer more productive commercial varieties. Harvesting them is a complex process, which must be done by hand since the plants grow together with corn. This increases the production costs.

Back to the archive >
Frijoles nativos de Tepetlixpa

En el municipio de Tepetlixpa, en el Estado de México, un mapeo realizado por Slow Food ha detectado una enorme riqueza de frijo- les nativos que son cultivados en asocio con maíces nativos (ancho, azul, blanco, pepitilla y rojo), calabazas, habas, alberjones, chicha- ros, amaranto, quinoa, aguacate, nuez de castilla, zapote, ciruela y otras hortalizas, frutas y quelites. Se trata del frijol amarillo bola (de color amarillo mostaza y con alto contenido en carbohidratos), ayocote morado (grueso, varía de los colores azules a violeta inten- so, de sabor dulce e intenso, ideal para el relleno de los tlacoyos y los tamales de frijol), bayo (blanco amarillento o rosado uniforme), mantequilla (beige, crema o café muy claro un poco rojizo, habitual- mente se consume cocido en guiso), pinto (rosa claro un poco café con manchas más obscuras aleatorias), vaquita amarillo (mostaza claro y blanco aleatoriamente en manchas, se consumen cocidos con plantas aromáticas y otras verduras) y vaquita rojo (de color blanco y rojo aleatoriamente en pequeñas manchas).

El Baluarte de los frijoles nativos de Tepetlixpa, coordinado por la cooperativa Casa Tlalmamatla, ha nacido en el 2016 para preservar y promover el consumo de esta diversidad genética de frijoles cultivados en el sistema milpa mediante una producción agroecológica. El Baluarte ha nacido en el marco del proyecto “Slow Food y red de Terra Madre en México: Acciones y proyecciones en la lu- cha contra la pobreza rural y la desigualdad a través de la promoción y puesta en valor del patrimonio local de alimentos”. Uno de los objetivos del Baluarte es el fortalecimiento de las capacidades productivas del grupo cooperativo a través de inversiones en aspectos cruciales como el almacenamiento de granos, maquinaria y equipo, preservación de semillas in situ, presentación y envasado. Además, se pretende crear un protocolo de producción que permita a otros productores de la región que lo cumplan y acaten incorporarse al Ba- luarte. Por fin, desarrollar una campaña de comunicación y organizar una serie de eventos de promoción orientados a buscar nuevos mercados diferenciados y consumidores conscientes.

Productores
17 familias integran la cooperativa Casa Tlalmamatla

Baluarte apoyado por
Ford Foundation

En colaboración con
Comida Lenta A.C.

Responsable del Baluarte
Emma Villanueva Buendía
tel. +52 1 5516452557
opaleui@hotmail.com

Responsable Slow Food
Eduardo Correa Palacios
tel. +52 1 5554386285
eduardo.correa@slowfoodmexicoycentroamerica.org
The Presidium for Tepetlixpa’s native beans, coordinated by the Casa Tlalma- matla cooperative, was started in 2016 to preserve the huge genetic variety of beans grown within the milpa system. The Presidium uses agroecological techniques and promotes consumption of the beans. It was launched as part of the project “Slow Food and the Terra Madre Network in Mexico: actions and prospects in the fight against rural poverty and inequality through pro- motion and giving value to the local food heritage.” The Presidium’s objec- tives include strengthening the group’s production potential, safeguarding the seeds in situ, acquiring machinery and tools, storing the product, creating packaging and promoting the beans. Additionally, a production protocol, a communication campaign and a series of events to find new markets and raise consumer awareness are also being developed.

Production area
Tepetlixpa, Mexico State


17 families united in the Casa Tlalmamatla cooperative
Coordinator
Emma Villanueva Buendia
Tel. 5979751144
Fax valentina
opaleui@hotmail.com
The Presidium for Tepetlixpa’s native beans, coordinated by the Casa Tlalma- matla cooperative, was started in 2016 to preserve the huge genetic variety of beans grown within the milpa system. The Presidium uses agroecological techniques and promotes consumption of the beans. It was launched as part of the project “Slow Food and the Terra Madre Network in Mexico: actions and prospects in the fight against rural poverty and inequality through pro- motion and giving value to the local food heritage.” The Presidium’s objec- tives include strengthening the group’s production potential, safeguarding the seeds in situ, acquiring machinery and tools, storing the product, creating packaging and promoting the beans. Additionally, a production protocol, a communication campaign and a series of events to find new markets and raise consumer awareness are also being developed.

Production area
Tepetlixpa, Mexico State


17 families united in the Casa Tlalmamatla cooperative
Coordinator
Emma Villanueva Buendia
Tel. 5979751144
Fax valentina
opaleui@hotmail.com

Territory

StateMexico
RegionMéxico

Other info

CategoriesLegumes