José Pedro Juárez Sánchez

Turismo rural y desarrollo territorial en espacios indígenas de México

Mexico is one of the world main coffee producers which generates an important income for the country. However, it is mainly produced by indigenous groups in small land areas and in extremely poor conditions. This situation has become

Posibilidades de turismo social en espacios rurales: estudio en la sierra nororiente de Puebla, México

En Mexico, uno de los principales problemas es la persistencia de la poblacion en condiciones de pobreza y en especial la que habita el medio rural. Paralelamente se tienen avances economicos, en particular en el sector turistico. Sin embargo, dicha actividad es practicada generalmente por personas con ingresos importantes y margina a la poblacion y carente de prestaciones de tipo social. En terminos generales el turismo se practica por un segmento de poblacion con mayores ingresos y margina a la poblacion de menores recursos y carentes de prestaciones de tipo social. El objetivo de la investigacion, fue conocer las practicas y oportunidades de ocio de las personas de bajos ingresos economicos productoras de cafe. Se aplicaron 212 cuestionarios a productores de cinco municipios de la sierra nororiente del estado de Puebla. Los entrevistados se ubicaron dentro del turismo senior. Se encontro que un importante porcentaje de productores que tiene deseos de conocer otros lugares, destacando los espacios religiosos. Sin embargo, ante sus escasos ingresos economicos, la posibilidad de realizar esta actividad es dificil. Los agricultores consideran importante conocer otros lugares, y mencionan que requieren financiamiento. La promocion del turismo social puede ser una estrategia para impulsar el desarrollo local, pero se requiere una politica social de apoyo a las actividades de esparcimiento a la poblacion con menores recursos. Abstract

Posibilidades del bambú (Guadua angustifolia Kunth) para la alimentación humana en la Sierra Nororiental de Puebla, México

Introduction: Bamboo shoots are an alternative to unconventional vegetable food that contains 17 types of different enzymes and more than 10 mineral elements; it also contains a high rate of fiber, vitamins, amino acids, and is low in fat. However, it contains hydrocyanic acid (HCN) a toxic compound, which must be eliminated from the outbreaks before consumption. The objective of the research was to evaluate the content of HCN and consequently recommend its consumption. Method: The quantification of HCN was carried out by the method proposed by Hake and Bradbury, which consists of paper strips impregnated with picrate that, in the presence of HCN, produces isopurpurine, which can be detected by spectrophotometry. To know the difference between the treatments according to the cooking time in the reduction of hydrocyanic acid, a completely randomized experimental design was used. The analysis of plant and bromatological tissue was carried out with the following procedures: fat (Soxhlet,), crude fiber (acid and alkaline Digestion), nitrogen (Micro Kjeldhal), humidity and ash (Gravimetry). The nutrient content, P and B (Colorimetry) and Ca, Mg, Na, K, Fe, Mn, Zn and Cu (Atomic absorption spectrophotometry). Results : The content of HCN is higher in raw sprouts and, decreased significantly with cooking times. When boiled for 15 minutes it was reduced by 73%; with 30 minutes, it was 93.64% and for 60 minutes, it decreased 98.7%. The bromatological components of bamboo shoots under different cooking times have more contrasting variations in the percentage of fat, protein and ash. The amount of fat, protein and moisture increase according to the boiling time, raw fiber is higher in boiled shoots between 15 and 30 minutes. Nutrimental analysis of plant tissue showed that P, K, Fe, Mn and Zn decreased their content with the cooking time, while N, Ca, Mg, Na, B and Cu, increased their percentage. Discussion or Conclusion: Bamboo represents an alternative of nutrition, it is an abundant plant in the Northeast mountain range, easy to harvest, does not require extensive care, it also represents a food that has a high nutritional content. Bamboo shoots in raw form are not suitable for human consumption, requires some method to eliminate toxicity; the shoots must be processed properly since they contain toxic cyanogenic glycosides. The use of cooking times eliminates the toxicity by reduction of the cyanogenic compound, conserves its nutritional values and its consumption can be an accessible, economical and nutritious alternative in rural communities of scarce resources.