<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0188-4557</journal-id>
<journal-title><![CDATA[Estudios sociales (Hermosillo, Son.)]]></journal-title>
<abbrev-journal-title><![CDATA[Estud. soc]]></abbrev-journal-title>
<issn>0188-4557</issn>
<publisher>
<publisher-name><![CDATA[Centro de Investigación en Alimentación y Desarrollo A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0188-45572017000100047</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[El chile poblano criollo en la cultura alimentaria del Alto Atoyac]]></article-title>
<article-title xml:lang="en"><![CDATA[Current of chili pepper poblano creole, High Atoyac]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez Carrasco]]></surname>
<given-names><![CDATA[Luis Joaquín]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Tornero Campante]]></surname>
<given-names><![CDATA[Mario Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Escobedo Garrido]]></surname>
<given-names><![CDATA[José Sergio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sandoval Castro]]></surname>
<given-names><![CDATA[Engelberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Colegio de Postgraduados  ]]></institution>
<addr-line><![CDATA[Puebla ]]></addr-line>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2017</year>
</pub-date>
<volume>27</volume>
<numero>49</numero>
<fpage>47</fpage>
<lpage>66</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0188-45572017000100047&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0188-45572017000100047&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0188-45572017000100047&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: El chile poblano criollo producido en la región Alto Atoyac en Puebla, forma parte de la cultura alimenticia de la población, junto con el maíz y el frijol. Ya sea en fresco o en seco es un componente fundamental en muy diversos platillos como: el mole poblano, los chiles en nogada, las rajas con huevo, por mencionar algunos. El objetivo del trabajo fue el entender las razones sociales y culturales de lo planteado e identificar la problemática del cultivo de chile poblano criollo y los factores que favorecen que los productores persistan en su cultivo en la región. Metodología. Se realizaron entrevistas estructuradas, siguiendo el método de muestreo por "bola de nieve" (Snowball), empleado frecuentemente en estudios con poblaciones marginales. Resultados. El sistema de producción predominante en el Alto Atoyac, es el chile poblano criollo intercalado en árboles frutales, con superficies de siembra igual o menor a 100 m2, estrategia usada por los productores para diversificar el riesgo de las enfermedades del cultivo y con ello asegurar la sobrevivencia de sus tradiciones culinarias y la permanencia de su semilla con sus propias características. Limitaciones. El trabajo de investigación no pudo abarcar el rendimiento de chile poblano en la región y del perfil del productor. Conclusiones. El chile poblano criollo en el Alto Atoyac, se siembra en superficies pequeñas y condiciones de temporal, intercalado en árboles frutales y es afectado por la enfermedad pudrición radical o secadera. El productor continúa sembrando su semilla de chile poblano criollo, como estrategia para conservar sus tradiciones en la elaboración de los alimentos y mitigar en lo posible los daños ocasionados por las enfermedades.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: 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.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Alimentación contemporánea]]></kwd>
<kwd lng="es"><![CDATA[alimentos]]></kwd>
<kwd lng="es"><![CDATA[Capsicum annuum L]]></kwd>
<kwd lng="es"><![CDATA[chile criollo]]></kwd>
<kwd lng="es"><![CDATA[marchitez]]></kwd>
<kwd lng="es"><![CDATA[temporal]]></kwd>
<kwd lng="en"><![CDATA[Contemporary food]]></kwd>
<kwd lng="en"><![CDATA[food]]></kwd>
<kwd lng="en"><![CDATA[Capsicum annuum L]]></kwd>
<kwd lng="en"><![CDATA[Creole chili]]></kwd>
<kwd lng="en"><![CDATA[seasonal]]></kwd>
<kwd lng="en"><![CDATA[wilt]]></kwd>
</kwd-group>
</article-meta>
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