Organization: Identidad Cultural y Preservación de la Biodiversidad de los Maíces y Otros Cultivos Criollos, A.C.
Location: San Antonio Cuixtla, San Pedro Ozumacín, San Pedro Yólox, San Mateo Yetla, Cerro Armadillo Grande, San Rafael Agua de Pescadito, Santa Fe y la Mar, San Lucas Arroyo Palomo, Montenegro, Santa Lucía Mecaltepec, Río de Chicle, Tooxi, Santiago Asunción, Nuevo Progreso, San Juan Colorado, San Juan Yagila, San Miguel Tiltepec, Santa María Zoogochi, Santa Ana Zegache, Candelaria Loxicha, Zapotal, Palma Larga Cozoaltepec, Cofradía, Guzmán, Zapotengo, San Pedro Pochutla, Cerro Chino, San Felipe Tejalápam, and Santiago Tlazoyaltepec, all in the State of Oaxaca.
Other Organizations Involved:
AGA Productora, S.A. de C.V.
Today, there is growing, high-value demand for native maize; however, the offer of this type of maize is limited, fragile and unstructured, as the grains are produced with low yields, high levels of postharvest loss, and in marginalized rural zones. Identidad Cultural, A.C., has worked for 12 years with native maize in different ethnic regions and agro-ecological environments in the state of Oaxaca and has established linkages with restaurants that use, or are interested in using, native maize as a specialty ingredient. To respond to this interest, the surplus production needs to consolidated as a specialty maize offering. Improving production techniques and the management of native maize will allow its culinary qualities to be expressed, while linking it to this growing demand in fair trade processes.
Note that one aspect that requires extensive resources is postharvest activities—the last phase in the process—as regards grain loss, selecting quality maize and creating a joint commercial offering from the communities.