<?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>S2395-91692025000100123</article-id>
<article-id pub-id-type="doi">10.24836/es.v35i65.1577</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Preferencias de los consumidores de la Chontalpa tabasqueña de chocolate semiindustrial]]></article-title>
<article-title xml:lang="en"><![CDATA[Preferences of consumers in Chontalpa, Tabasco, for semi-industrial chocolate]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Asur Pérez-Obrador]]></surname>
<given-names><![CDATA[Christian]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Solana-Villanueva]]></surname>
<given-names><![CDATA[Nélyda]]></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[Zaldívar-Cruz]]></surname>
<given-names><![CDATA[Juan Manuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Colegio de Postgraduados Campus Tabasco ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2025</year>
</pub-date>
<volume>35</volume>
<numero>65</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2395-91692025000100123&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2395-91692025000100123&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2395-91692025000100123&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Objetivo:  Analizar las razones detrás de la preferencia de consumidores locales de la región de la Chontalpa, Tabasco, México, de tres tipos de chocolates semiindustriales con leche, semiamargo y amargo.  Metodología:  Se siguió un enfoque cualitativo para examinar a fondo las opiniones sobre las razones de estas preferencias. Mediante la técnica de grupos focales, se trabajó con cuatro grupos, con un promedio de 11 personas en cada grupo.  Resultados:  Los consumidores asocian el olor del chocolate con su experiencia en el consumo de cacao en la zona. Aunque el sabor dulce es el más importante de los sabores, el sabor amargo es mejor tolerado por las personas mayor edad. Valoran la textura granulosa y el color, ya que los relacionan con el chocolate tradicional de la región. Para estos consumidores, la combinación de estos elementos influye en la calidad y originalidad de un chocolate.  Limitaciones:  Las conclusiones no son generalizables, ya que el estudio se centró en un contexto geográfico específico.  Conclusión:  Las razones de preferencia se relacionan con el sabor, aroma, aspecto, textura y color del producto, y aunque prefieren el chocolate con leche por su dulzura, el consumo tradicional del cacao les permite tolerar los sabores amargos, y asociar características del cacao a la originalidad del chocolate.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Objective:  To analyze the reasons behind the preference of local consumers in the Chontalpa region of Tabasco for three types of semi-industrial chocolates: milk, semi-bitter and bitter.  Methodology:  A qualitative approach was followed to examine in depth the opinions on the reasons for these preferences. Using the focus group technique, we worked with four groups, with an average of 11 people in each group.  Results:  Consumers associate the smell of chocolate with their experience of cocoa consumption in the area. Although sweetness is the most important flavor, bitter taste is better tolerated by older people. They value the grainy texture and color, as they relate them to the traditional chocolate of the region. For these consumers, the combination of these elements influences the quality and originality of chocolate.  Limitations:  The findings are not generalizable, as the study focused on a specific geographical context.  Conclusion:  The reasons for preference are related to the taste, aroma, appearance, texture and color of the product. Although they prefer milk chocolate for its sweetness, the traditional consumption of cocoa allows them to tolerate bitter flavors, and associate cocoa characteristics with the originality of chocolate.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[alimentación contemporánea]]></kwd>
<kwd lng="es"><![CDATA[paladar]]></kwd>
<kwd lng="es"><![CDATA[prácticas alimentarias]]></kwd>
<kwd lng="es"><![CDATA[sabor dulce]]></kwd>
<kwd lng="es"><![CDATA[cultura culinaria]]></kwd>
<kwd lng="en"><![CDATA[contemporary food]]></kwd>
<kwd lng="en"><![CDATA[palate]]></kwd>
<kwd lng="en"><![CDATA[food practices]]></kwd>
<kwd lng="en"><![CDATA[sweet taste]]></kwd>
<kwd lng="en"><![CDATA[culinary culture]]></kwd>
</kwd-group>
</article-meta>
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