Agroecosystem chipotle and quality of the product in Zontecomatlán, Veracruz, Mexico

Abstract

The chipotle agroecosystem management implies a vast peasant knowledge that little by little
is lost. He was raised to systematize the process in order to safeguard their knowledge, in
addition to evaluating the quality of the product obtained through the application of the NMX-FF-
108-SCFI-2007. Why using participant observation and in-depth interviews was documented
the agro-ecosystem with emphasis on the subsystems copil and smoked in communities of
Zontecomatlán, Ver. Identifying smoking five phases: commodity supply raw material; dehydrated;
drying; smoked and storage. Was completed in each importantly knowledge socially
accumulated for their proper development, what was found when analyzing, in the laboratory,
the fulfillment of almost all of the physical parameters of quality. However, it is necessary to
develop protocols suitable for the determination of the microbiological quality of the chipotle.