Tlaola Serrano Chili Pepper

Slow Food Presidium

Mexico

Puebla

Vegetables and vegetable preserves

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Tlaola Serrano Chili Pepper

The chili pepper (Capsicum annuum) was one of the first plants to be domesticated in Mesoamerica, and is now one of Mexico’s most popular products. The Nahua community in Tlaola, a town in the state of Puebla at an altitude of around 1,000 meters on the slopes of the Sierra Norte, has traditionally cultivated a native pepper called serrano, meaning “of the mountain.” However, interest in this product has been steadily declining over the last century due to its low profitability, the predominant role of intermediaries and the poor participation of women in commercialization activities.
Even though this is an agricultural area, over 50% of the population does not own land, instead working on land owned by others. And the land is always owned by men.
But for some years now a group of Tlaola women has been developing agroecological cultivation in order to safeguard and add value to the serrano chili. The pepper is grown on terraces—necessary given the steepness of the mountainous slopes around Tlaola—and a greenhouse is used to grow the seedlings. The group has created a “social and solidarity economy enterprise” that produces artisanal condiments using sun-dried serrano peppers.
The serrano chili is small (5 to 7 centimeters long once ripe), green in color and oblong and pointed in shape. The seedlings, cultivated from October in the greenhouse, are planted out in the fields between December and January. The manual harvest starts in April and takes place in phases. Initially the green chilies are harvested for immediate sale, while a smaller number are left on the plant until June. The peppers turn red, and after they are picked, they are dried in the sun, toasted and used for either family consumption or the production of condiments. Extremely spicy and with a lovely smoky flavor, they are used to season meat, sauces, salads and savory snacks.

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Chile serrano de Tlaola
El chile (Capsicum annuum) fue una de las primeras plantas cultivadas en Mesoamérica y domesticadas dentro del continente Americano, es uno de los principales productos consumidos diariamente en México. La comunidad Nahua de Tlaola (Puebla) produce tradicionalmente el chile serrano (y otros frutos de la tierra) cultivando sus plantas en terra- zas, como una alternativa para evitar la erosión de la tierra y sus nutrientes. El chile serrano es peque- ño (maduro llega a los 5-7 cm de largo), de color verde y forma oblonga con punta. Los chiles rojos se secan bajo el sol y son tostados para obtener una salsa seca que puede ser utilizada para sazonar carnes, salsas, condimentos y botanas saladas.

El Baluarte
El Baluarte de Slow Food ha sido impulsado por la empresa de economía social y solidaria Mopampa S. de RL “MI” (Mopampa significa “por ti” en lengua náhuatl), integrada por mujeres nahuas que cultivan de manera agroecológica el chile serrano y además lo trans- forman en diferentes tipos de salsas para generar una alternativa económica de ingreso para mujeres rurales e indígenas. El Baluarte ha nacido en el 2016 en el marco del proyecto “Slow Food y red de Terra Madre en México: Acciones y proyecciones en la lucha contra la pobreza rural y la desigualdad a través de la promoción y puesta en valor del patrimonio local de alimentos”. Actualmente sus acciones se centran en la produccion del chile sin pesticidas, limpieza de semillas para lograr producción orgánica, ecotecnias aplicadas al proceso pro- ductivo y sus instalaciones y generación de alianzas estratégicas con otras empresas sociales y organizaciones. Su objetivo para el periodo 2016-2018 es fortalecer la estrategia comer- cial de los productos Mopampa para poder transformarse en una empresa sustentable desde lo económico, lo productivo, lo social y lo educativo. Para lograrlo desarrollarán un estudio y estrategia de mercado, el registro de código de barras, el diseño e impresión de material de difusión, además de dar mantenimiento a sus instalaciones.

Productores
13 mujeres indígenas nahuas agrupadas en la empresa social de economía solidaria Mopampa

Baluarte apoyado por
Ford Foundation

En colaboración con
Comida Lenta A.C.
Slow Food Tlaola Kukuk

Responsables del Baluarte
Dalí Nolasco Cruz
tel. +52 1 222 4243722 dalinolascocruz@yahoo.com.mx
The Presidium was started as part of the project “Slow Food and the Terra Madre Net- work in Mexico: actions and prospects in the fight against rural poverty and inequality through promotion and giving value to the local food heritage.” The Presidium has been made possible thanks to the Mopampa (“for you” in the Nahuatl language) social and solidarity economy enterprise, made up of indigenous Nahua women who grow the serrano pepper using agroecological techniques, and then process it into different types of sauces. At the moment, the producers are concentrating on agroecological production, seed selection and the formation of partnerships with other busi- nesses and social organizations. The objective over the next two years is to strengthen the commercial strategy for Mopampa’s products. To this end, the Presidium wants to carry out a market study, obtain a bar code for the products, produce communication materials and improve the producers’ facilities.

Production area
Tlaola municipality, Puebla state


In collaboration with
Slow Food Tlaola Kukuk
13 indigenous Nahua women united in the Mopampa social and solidarity economy enterprise
Coordinator
Dali Nolasco Cruz
Tel. +52 7644881101 - 764 7647141
Fax +52 12224036942
dalinolascocruz@yahoo.com.mx
www.mopampa.com.mx/

Slow Food Coordinator
Horacio Torres De Ita
Tel. +52 1 222 283 50 75
horacio@slowfood.mx
www.colectivoeltorito.org
https://www.facebook.com/slowfoodcholula
https://www.facebook.com/tierra.sana.71
The Presidium was started as part of the project “Slow Food and the Terra Madre Net- work in Mexico: actions and prospects in the fight against rural poverty and inequality through promotion and giving value to the local food heritage.” The Presidium has been made possible thanks to the Mopampa (“for you” in the Nahuatl language) social and solidarity economy enterprise, made up of indigenous Nahua women who grow the serrano pepper using agroecological techniques, and then process it into different types of sauces. At the moment, the producers are concentrating on agroecological production, seed selection and the formation of partnerships with other busi- nesses and social organizations. The objective over the next two years is to strengthen the commercial strategy for Mopampa’s products. To this end, the Presidium wants to carry out a market study, obtain a bar code for the products, produce communication materials and improve the producers’ facilities.

Production area
Tlaola municipality, Puebla state


In collaboration with
Slow Food Tlaola Kukuk
13 indigenous Nahua women united in the Mopampa social and solidarity economy enterprise
Coordinator
Dali Nolasco Cruz
Tel. +52 7644881101 - 764 7647141
Fax +52 12224036942
dalinolascocruz@yahoo.com.mx
www.mopampa.com.mx/

Slow Food Coordinator
Horacio Torres De Ita
Tel. +52 1 222 283 50 75
horacio@slowfood.mx
www.colectivoeltorito.org
https://www.facebook.com/slowfoodcholula
https://www.facebook.com/tierra.sana.71

Territory

StateMexico
RegionPuebla