<?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>2395-9169</journal-id>
<journal-title><![CDATA[Estudios sociales. Revista de alimentación contemporánea y desarrollo regional]]></journal-title>
<abbrev-journal-title><![CDATA[Estud. soc. Rev. aliment. contemp. desarro. reg.]]></abbrev-journal-title>
<issn>2395-9169</issn>
<publisher>
<publisher-name><![CDATA[Centro de Investigación en Alimentación y Desarrollo A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2395-91692018000100005</article-id>
<article-id pub-id-type="doi">10.24836/es.v28i52.577</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Chocolate casero tradicional en la región de la Chontalpa Tabasco, México: actores y saberes locales]]></article-title>
<article-title xml:lang="en"><![CDATA[Traditional homemade chocolate in the Chontalpa region of Tabasco, Mexico: Local actors and knowledge]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Córdova Lázaro]]></surname>
<given-names><![CDATA[Cristóbal Enrique]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jaramillo Villanueva]]></surname>
<given-names><![CDATA[José Luis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Córdova Ávalos]]></surname>
<given-names><![CDATA[Víctor]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Carranza Cerda]]></surname>
<given-names><![CDATA[Ignacio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Morales Jiménez]]></surname>
<given-names><![CDATA[Juan]]></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>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Colegio de Postgraduados  ]]></institution>
<addr-line><![CDATA[ Puebla]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Colegio de Postgraduados  ]]></institution>
<addr-line><![CDATA[ Tabasco]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<volume>28</volume>
<numero>52</numero>
<fpage>0</fpage>
<lpage>0</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2395-91692018000100005&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2395-91692018000100005&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2395-91692018000100005&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: Objetivo: describir y analizar los conocimientos tradicionales empleados para la elaboración de chocolates artesanales en Tabasco, México. Metodología: se empleó un método de investigación analítico cualitativo. Los datos se obtuvieron a través de talleres participativos, observación directa y entrevistas a profundidad, a productores(as) rurales de chocolates. Resultados: el chocolate casero artesanal está presente en la dieta de los habitantes de la Chontalpa e incorpora saberes locales transmitidos de forma oral por generaciones. Producen para el autoconsumo y en algunos casos, comercializan el excedente. Limitaciones: futuras investigaciones sobre el tema deberán abordar la estructura de costos de producción y las preferencias de consumidores por los atributos relacionados con ingredientes locales y proceso artesanal. Conclusiones: existe un potencial nicho de mercado con consumidores locales y regionales que han perdido los saberes en la elaboración de chocolates, a los sectores que no tienen tiempo ni espacio para generar sus propios productos y un mercado de la nostalgia que se ubica en la cabecera municipal.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: 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.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[alimentación contemporánea]]></kwd>
<kwd lng="es"><![CDATA[chocolate]]></kwd>
<kwd lng="es"><![CDATA[agregación de valor]]></kwd>
<kwd lng="es"><![CDATA[saberes locales]]></kwd>
<kwd lng="es"><![CDATA[Tabasco]]></kwd>
<kwd lng="en"><![CDATA[contemporary food]]></kwd>
<kwd lng="en"><![CDATA[homemade chocolate]]></kwd>
<kwd lng="en"><![CDATA[value added]]></kwd>
<kwd lng="en"><![CDATA[local knowledge]]></kwd>
<kwd lng="en"><![CDATA[Tabasco]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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