DIVERSIDAD ALIMENTARIA LOCAL EN LOS TIANGUIS Y MERCADOS DE MORELIA. UNA CONTRIBUCIÓN DEL ESPACIO PERIURBANO A LA CIUDAD

Abstract

In cities and their periurban areas we can find spaces of food resistance, such as agricultural and agroforestry areas that have been affected by urban dynamics and expansion. So are the conventional, organic and alternative markets and tianguis. The latter play an important role in the localization of the food system and food sovereignties through the sale and exchange of locally harvested and produced food and sometimes agroecological or good practice production. This contribution addresses the questions: How is the local food diversity present in Morelia's tianguis and markets, who markets local food, where does it come from and how is it produced? An annual follow-up of tianguis and markets in the city of Morelia was carried out, where the local foods marketed, who the vendors are, their origin and their form of production were recorded through the “interview-purchase” technique, direct observation and photographic record. The foods identified were classified according to their origin, degree of processing and handling. It was found that the commercialization of local foods is mainly carried out by women, who come from 23 different localities. A diversity of 75 foods was recorded, which are from cultivation, harvesting, animal production and some are prepared foods. The authors conclude that the local food diversity present in Morelia's tianguis and markets is possible thanks to agrosilvicultural practices and food cultures maintained mainly by women, which contribute to the city's food sovereignty. The social impact of this work is given in the visibility of these foods and the people who produce and market them and their contributions to the city. Also in specific records for the inhabitants of Morelia for the acquisition of this type of food and its seasonal nature.