Food Fortification with Mexican Pinion: An Alternative to Recover Nutritional Identity

Abstract

The production of various food options based on foods derived from the milpa (corn, beans and chili) has decreased in the last decade, coupled with the increase in industrialized food options and a change in food culture, has caused the decrease in foods made with native crops that are part of the cultural heritage. Therefore, it is necessary to formulate foods based on crops with outstanding characteristics and potential, such as Jatropha curcas. It is a plant native to Mesoamerica, rich in high-quality proteins with a percentage greater than 50% and presents a profile of essential amino acids that can significantly improve the nutritional value of foods, approaching the FAO/WHO reference standard. Research conducted by the Colegio de Postgraduados (COLPOS) and other institutions, such as the Center for Tropical Research of the University of Veracruz (CITRO U.V.), has delved into the traditional use of Jatropha curcas in communities such as Papantla, Veracruz. During a diagnostic study in this region, 100 people, including producers and housewives, were interviewed to better understand the use and consumption of the J. curcas seed and their preferences. The results showed a strong connection between the plant, sustainable agricultural practices, and gastronomy. They also demonstrated a high level of female participation in field work (51.9%) and a close relationship between seed consumption and sociocultural events.