Handmade tortilla production in the basins of lakes Pátzcuaro and Zirahuén, Mexico

The Main Map presented in this paper is the result of intensive fieldwork and mapping of 43 rural communities of the Pátzcuaro and Zirahuén basins in central-western Mexico. It shows the presence of handmade-tortilla workshops and considers the natural resources they demand but also their social, economic and cultural significance in the region. An in-depth survey of 111 Hand Made Tortilla Workshops gave detailed information of tortilla production, type of maize and fuelwood volume demanded in this activity. Traditional tortilla production contributes to the conservation of native maize and indigenous agriculture, and it promotes local and traditional food systems. However, it also represents a challenge given that many of these handmade tortilla workshops use open fire stoves which have negative implications regarding health, environment and pollution in rural livelihoods. This map serves as a platform for local and regional actions within a program involved in eco-technologies and sustainable livelihoods.

本论文所呈现的主地图，是针对墨西哥中西部帕茨夸罗（Pátzcuaro）与锡拉韦恩（Zirahuén）流域内43个乡村社区开展密集野外实地调查与测绘制图工作的成果。该地图标注了手工托提拉（tortilla）作坊的分布情况，同时考量了其所需的自然资源，以及该类作坊在当地所具备的社会、经济与文化价值。针对111家手工托提拉作坊开展的深度调研，获取了该类作坊的托提拉生产情况、所用玉米品种以及该活动所需薪柴消耗量的详细信息。传统托提拉生产方式有助于保护本土玉米种质资源与本土农耕体系，同时推动本地传统食物体系的发展。但该模式同样面临挑战：多数手工托提拉作坊采用明火炉灶，这对农村居民的健康、生态环境及污染防控均存在负面影响。本地图可作为参与生态技术与可持续生计项目的地方及区域行动平台。