Resumen

CORDOVA LAZARO, Cristóbal Enrique et al. Traditional homemade chocolate in the Chontalpa region of Tabasco, Mexico: Local actors and knowledge. Estud. soc. Rev. aliment. contemp. desarro. reg. [online]. 2018, vol.28, n.52. ISSN 2395-9169.  https://doi.org/10.24836/es.v28i52.577.

Objective: To describe and analyze traditional knowledge used in the production of handmade chocolate in Tabasco, Mexico. Methodology: The research method was qualitative and analytical. The data was gathered through participatory workshops, direct observation and in-depth interviews with small rural producers of chocolate. Results: Handmade chocolate is part of the current diet of the inhabitants of the Chontalpa region, and it incorporates local knowledge passed orally for generations. They produce for self-consumption and in some cases, they sell the surplus in the market. Limitations: Future research on the subject should address the structure of production costs and consumer preferences for the attributes related to local ingredients and craft process. Conclusions: There is a potential niche market with local and regional consumers who have lost knowledge in the production of chocolate and who do not have time to make their own products and a market of nostalgia that is located in cities of Tabasco.

Palabras llave : contemporary food; homemade chocolate; value added; local knowledge; Tabasco.

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