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Ecosistemas y recursos agropecuarios

versión On-line ISSN 2007-901Xversión impresa ISSN 2007-9028


MASCORRO-DE LOERA, Ricardo Daniel; FERGUSON, Bruce G.; PERALES-RIVERA, Hugo Rafael  y  CHARBONNIER, Fabien. Herbicides in the milpa: Application strategies and their impact on weed consumption. Ecosistemas y recur. agropecuarios [online]. 2019, vol.6, n.18, pp.477-486.  Epub 20-Feb-2020. ISSN 2007-901X.

Many edible weeds growing spontaneously in agricultural areas form part of peasant diets. Some studies indicate that long-term herbicide use diminishes edible weed availability, and presumably, consumption. The research presented here sought to understand the application strategy between herbicide use and the impact on edible weed consumption in the municipality of Amatenango del Valle, Chiapas. Open interviews and plot visits were performed to explore herbicide and edible weed use. Forty farm households were surveyed regarding knowledge and consumption of edible weeds. All of those surveyed apply herbicide and have done so for an average 24 (± 11) years. However they alternate between herbicide application and manual control with hoes and machetes, apply herbicides selectively, and maintain herbicide-free refuges. These practices seem to permit the persistence of edible weeds. They also obtain weeds from home gardens, irrigated fields, and markets. The interviewees continue to consume a variety of weeds, but perceive that their consumption of Amaranthus hybridus, Galinsoga quadriradiata, Brassica rapa, Crotalaria longirostrata and Physalis philadelphica has diminished over the last 10 years (p < 0.05). This decrease is not associated with the number of with herbicide applications or the number of years in which herbicides have been used (Chi2, p > 0.05). Despite the incipient industrialization of their diet and technological changes in agricultural production, edible weeds maintain their importance in the gastronomy of Amatenango del Valle.

Palabras llave : Traditional farming; diet; technological change; ethnobotany; local gastronomy.

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