A 100% Mexican nectar

• May 2, 2024

If you have stopped drinking coffee because of the belief that it causes gastritis, you should think twice, because there is no scientific evidence to prove that caffeine increases the secretion of gastric juice.

Coffee, or "black nectar" as some call it, arrived in Mexico in the late eighteenth century. The first plants entered through Veracruz, where the cultivation tradition takes more than 200 years, then extended to Oaxaca and Chiapas, and currently the three states concentrate the most important coffee regions of the Mexican Republic.

Neither the tradition nor the number of producers have managed to maintain the presence that Mexico maintained in the grain market in the decades of the 60, 70 and 80, the golden years of the coffee plantations. At that time, grain was a strategic product in economic terms. However, since 1989 grain prices are free, they are governed by supply and demand.

In the Mexican case, this fact was accompanied by a drastic change in the policies directed to the coffee growers: the Mexican Coffee Institute and the construction of articulating policies that lead to recover the leadership of the past has not been achieved, "he said. Pablo Pérez Akaki, academic of the Faculty of Superior Studies (FES) Acatlán of the UNAM.

While Mexican coffee declined, a country like Vietnam, which was not even a producer three decades ago, today ranks second in the world grain market and aims to be the leader in the coming years.

The cultivation of the grain survives in Chiapas, Veracruz and Oaxaca, with few expectations for the producers and with few positive and efficient government initiatives, explained the economist Pérez Akaki after making an analysis of the coffee production spaces in Mexico.

A grain of unique characteristics, ideal to appreciate it sip by sip, is a good candidate for the denomination of origin, title that receives the exclusive products of a region, whose attributes depend on the geography of the place and the knowledge of the producers. The denomination of origin is an attempt to reactivate the taste for drinking coffee flavored in Mexico.

Pérez Akaki stressed that producers from small regions could be organized and have the possibility of success in this company. "If we see, the denominations of origin in the world work when they are small regions, with a strength in terms of the organization of the actors that participate and with strong external links, which allows them to market it with greater success."

He concluded that everything possible should be done to preserve a practice that involves almost 600 thousand producers, several of them indigenous, and an area of ​​more than 700 thousand hectares. An agricultural tradition that gives us a stimulating drink, with flavor and quality without equal.

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Video Medicine: Jumex guava nectar (May 2024).