Abstract

PEREZ CARRASCO, Luis Joaquín; TORNERO CAMPANTE, Mario Alberto; ESCOBEDO GARRIDO, José Sergio  and  SANDOVAL CASTRO, Engelberto. Current of chili pepper poblano creole, High Atoyac. Estud. soc [online]. 2017, vol.27, n.49, pp.47-66. ISSN 0188-4557.

The creole "poblano" chili produced in the Alto Atoyac region in Puebla is part of the population's nutrition culture, along with maize and beans. Whether fresh or dry, it is a fundamental component in many different dishes such as mole "poblano" chiles en nogada, rajas con huevo, among others. Objetive. To understand the social and cultural reasons of this and to identify the problem of the cultivation of the creole "poblano" chile and the factors that favor that they persist them in its cultivation in the region. Methodology. Structured interviews were carried out, following the method of sampling by "snowball". Results. The predominant production system in the Alto Atoyac is creole "poblano" chile intercalated in fruit trees, with sowing areas equal to or less than 100 square meters, a strategy used by producers to diversify the risk of crop diseases and thereby ensure the survival of their culinary traditions and the permanence of their seed with its own characteristics. Limitations. The research work could not cover the performance of chile poblano of the region and the profile of the producer. Conclusions. The creole "poblano" chile in the alto Atoyac is planted in small areas and temporary conditions, intercalated in fruit trees and it is affected by the disease "secadera" or dry rot. The producer continues to sow his seed of creole "poblano" chile, as a strategy to conserve his traditions in the elaboration of the food and to mitigate as possible the damages caused by the diseases.

Keywords : Contemporary food; food; Capsicum annuum L; Creole chili; seasonal; wilt.