Use of the Coyol Palm (Acrocomia aculeata) for the Production of “Taberna,” a Traditional Fermented Beverage in México

José A Ambrocio-Ríos,Alma G Verdugo-Valdez,Carolina Orantes-García,María S Sánchez-Cortés

doi:10.3389/fsufs.2021.695494

José A Ambrocio-Ríos, Alma G Verdugo-Valdez + Show 2 more

Open Access

https://doi.org/10.3389/fsufs.2021.695494

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Abstract

Acrocomia aculeata is a palm, which is used for various purposes in different rural communities in southeastern Mexico; among which is the obtaining of a traditional fermented beverage called “taberna.” The objective of this study was to know the management that taberna producers give to the coyol palm. The work was carried out between march and april 2016 in two communities in Chiapas. The information on palm management was obtained by applying semi-structured interviews to the families that make the beverage in each community, who narrated the process of using the palm; from its care in the field, to its court for the elaboration of a taberna and the uses and customs that revolve around this activity were described. With this work, it was possible to know the details of the elaboration of the beverage from a social and cultural perspective, which is surrounded by traditional knowledge, with great biocultural importance that gives identity not only to the communities that possess the resource, but also to the families that they take advantage of it. With this, it is expected to contribute to a management and conservation plan for the species, to guarantee the resource to the communities and preserve the biological and cultural diversity associated with this activity, given that the use of natural resources is ultimately a biocultural heritage that implies a relationship between natural resources, people, regions and local culture.

Highlights

Acrocomia aculeata, native palm; called coyol palm, it is distributed from Mexico to Costa Rica (NOTIMEX, 2011)
The specialists reported that the palms are obtained directly from the field, that sometimes they are developed on their farms and they use them freely to make the drink, when they do not have them available in this way, they can buy them from other inhabitants who do have them on their lands, and acquire them at a cost of up to $ 300.00 pesos
The taberna production process is detailed as described by the producers as follows: Cutting and cleaning process: It consists of choosing the palms of considerable age for the production of the tavern, the trees that are more than 5 m high are used to obtain the taberna (Figure 1)

Summary

Introduction

Native palm; called coyol palm, it is distributed from Mexico to Costa Rica (NOTIMEX, 2011). In Mexico, this palm is found along the coastal plains of the Gulf of Mexico and the Pacific; in Chiapas it is located especially in the region of La Frailesca, Centro and Soconusco (Zuart-Macías et al, 2013) It is a palm of rapid reproduction, the same that is observed in pastures and savannas (NOTIMEX, 2011; Mondragón, 2015); adapted to habitat with disturbances, it reaches 15–20 m in height. The objective of this work was to know the management that the taberna producers give to the coyol palm, in the studied communities, to contribute in the near future; with a management and conservation plan for the species, which guarantees the resource to the communities and helps preserve the biological and cultural diversity associated with this activity, highlighting relationship between natural resources, people, regions and local culture

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