EL CONSUMO DE LA ZAYA (Amoreuxia spp) UNA TRADICIÓN CULTURAL DE LA REGIÓN DEL ÉVORA EN EL ESTADO DE SINALOA, MÉXICO
Creators: name: Castro Montoya, Jorge Arturo
name: Zayas Barreras, Rosa Armida
name: Saiz Aguilar, Paulina
name: Romero Lozoya, Marisol
name: Bojorquez Camacho, Francisco Rene
name: Bojorquez Camacho, Octavio
name: Castro Montoya, Jorge Arturo
name: Zayas Barreras, Rosa Armida
name: Saiz Aguilar, Paulina
name: Romero Lozoya, Marisol
name: Bojorquez Camacho, Francisco Rene
name: Bojorquez Camacho, Octavio
Publisher: name: Unknown
Year: 2012
Subjects: subject: Agribusiness
subject: Zaya (Amoreuxia spp.)
subject: consumption
subject: production
subject: cultural tradition
subject: Sinaloa.

description: The production and the consumption of this nontraditional product, is the reason for this investigation, where a concerted effort was necessary to interpret all the processes that are developed and which involve the elements of a certain observed community. It is considered that this was a very valuable resource in the raised investigation, since we had to be in tune with the prevailing culture in those scenes where the data rose, that way there will be levels of confidence between the people of the different communities could be generated that were involved in the interviews and the observation field, from a perspective where the investigator felt like “native” of that ethnic group or race from that way, the work of compilation would acquire major fluidity. The consumption of zaya is a developed cultural characteristic in the Evora region that includes the municipalities of Angostura, Salvador Alvarado and Mocorito, Sinaloa, Mexico, and it is around this root food, where it will be able to report a variety of concepts or categories. On one hand is the economic field, because it constitutes an alternative to take income to the family. The activity appears profitable generating dividends for many homes that have seen that this natural resource can solve some financial problems. On the other hand, it is easy to notice that, in the activities developed for the zaya operation, the people and family were involved like an institution with many members and they developed an harmonic relation based on a variety of values which emphasizes the solidarity concept. Also we will talk about the nutritional and medicinal benefits of the zaya obtained in the consuming. As culture of the harvesting exists there is also a culture of knowledge of the root. For example, the understanding on which the quality of the product already finished it depends on the water thrown in repeated occasions otherwise, a bitter-different flavor when consuming will be present and it is very disgusting. Surely, at the beginning, the man even ate of that flavor, but the experience made him to understand that that if the water was changed during the process, we would have zayas with greater taste. In result, another knowledge was created, it helped to understand why we shouldn't experiment each time we boiled the zaya. Therefore, we can say that the words “culture of the zaya” refer, necessarily, to everything that doesn't happen on the own nature of this tubercle, and when we categorize everything that was said, thought, used and made by this individuals, represents a profit gained in years and years of observation, even though they haven't followed a scientific methodology rigorously to explain many questions.