<?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>S2395-91692021000200126</article-id>
<article-id pub-id-type="doi">10.24836/es.v31i58.1176</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Consumidores de productos de maíz azul en mercados de productores, Sierra Nevada, Puebla, México]]></article-title>
<article-title xml:lang="en"><![CDATA[Consumers of blue corn products in producer markets, Sierra Nevada of Puebla, Mexico]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Xochipa-Morante]]></surname>
<given-names><![CDATA[Reyna Concepción]]></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[Macías-López]]></surname>
<given-names><![CDATA[Antonio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Guerrero-Rodríguez]]></surname>
<given-names><![CDATA[Juan De Dios]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Valadez-Ramírez]]></surname>
<given-names><![CDATA[Mario]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mora-Flores]]></surname>
<given-names><![CDATA[José Saturnino]]></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[Texcoco Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<volume>31</volume>
<numero>58</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2395-91692021000200126&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2395-91692021000200126&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2395-91692021000200126&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Objetivo:  Identificar las preferencias del consumidor de tortilla, pinole, totopos, tostadas de maíz azul, como productos de especialidad, con su valoración de los atributos organolépticos, sociales, de originalidad y tradicionales.  Metodolgía:  Se exploraron cinco mercados locales, fueron entrevistados 75 consumidores, con un muestreo probabilístico aleatorio estratificado, con 90% de confiabilidad; utilizando el análisis por conglomerados, se caracteriza a los consumidores.  Resultados:  Se encontró a consumidores que señalan las características organolépticas y culturales como fuente de su preferencia, por su sabor, color y frescura, con diferencias significativas (p&lt;0.05) entre mercados; sin diferencias significativas por ser elaborados con maíz azul, de manera artesanal y sin aditivos (p&gt;0.5). Consumidores entre 30 y 50 años, con ingresos superiores a 4,000.00 pesos mensuales, con presencia de amas de casa (33%) y de profesionistas (30%), que se sienten satisfechos con su consumo y con el precio que pagan (72%), enterados que el maíz es obtenido por pequeños productores locales (45%).  Limitaciones:  Se exploran cinco mercados que no cubren la diversidad de consumidores de estos productos locales.  Conclusiones:  La propuesta teórica para estudiar mercados de productores facilita la identificación de las preferencias de los consumidores de productos de maíz azul, quienes valoran lo local, tradicional y de identidad de estos productos, además de características organoléptica, condensando rasgos de añoranza por los alimentos tradicionales, lo que reconoce el esfuerzo que hacen los productores del medio rural, por conservarlos y mejorarlos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Objective:  To identify consumer preferences for tortilla, pinole, tortilla chips, blue corn tostadas, as specialty products, with their assessment of the organoleptic, social, original and traditional attributes.  Methodology:  Five local markets were explored, interviewing 75 consumers, with a stratified random probability sampling, with 90% reliability; Using cluster analysis, consumers are characterized.  Results:  It was found consumers who indicate the organoleptic and cultural characteristics as a source of their preference, due to its flavor, color and freshness, with significant differences (p &lt;0.05) between markets; without significant differences because they are made with blue corn, in an artisanal way and without additives (p&gt; 0.5). Consumers between 30 and 50 years old, with incomes greater than 4,000.00 pesos per month, with the presence of housewives (33%) and professionals (30%), who feel satisfied with their consumption and with the price they pay (72%), aware that corn is obtained by small local producers (45%).  Limitations:  Live markets are explored that do not cover the diversity of consumers of these local products.  Conclusions:  The theoretical proposal to study producer markets facilitates the identification of the preferences of consumers of blue corn products, who value the local, traditional and identity of these products, in addition to organoleptic characteristics, condensing traits of longing for food traditional, which recognizes the effort made by rural producers to conserve and improve them.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[alimentación contemporánea]]></kwd>
<kwd lng="es"><![CDATA[maíz azul]]></kwd>
<kwd lng="es"><![CDATA[consumidores locales]]></kwd>
<kwd lng="es"><![CDATA[preferencias]]></kwd>
<kwd lng="es"><![CDATA[tradiciones]]></kwd>
<kwd lng="es"><![CDATA[identidad]]></kwd>
<kwd lng="en"><![CDATA[contemporary food]]></kwd>
<kwd lng="en"><![CDATA[blue corn]]></kwd>
<kwd lng="en"><![CDATA[local consumers]]></kwd>
<kwd lng="en"><![CDATA[preferences]]></kwd>
<kwd lng="en"><![CDATA[traditions]]></kwd>
<kwd lng="en"><![CDATA[identity]]></kwd>
</kwd-group>
</article-meta>
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