Family Traditions in Agroecology

Chico sapote fruit and tree

Visiting a Family Ranch and Farm

on the Coast of Chiapas

Today we were welcomed into a loud and lively home where four generations of family members live together on their ranch on the coast of Chiapas. The women in the family each greeted us with a hug and the grandmother of the family-- Mama Chave-- showed me every tree around the patio. She also gave us frozen sapotes (fruit picture above) which taste like fruity ice cream.

Then Mama Chave went to the refrigerator to show me her homemade achiote (annato seeds) which were wrapped up in a paper towel. Achiote is used in Latin America as a natural condiment and coloring for many foods. She said that no one will ever catch her using store brand condiments like "knorr suiza" to make broths and soups. Her mother was also known for making huge quantities of achiote and Mama Chave hasn't wanted to lose the tradition.

Achiote tree and artisanal achiote, which is used as a condiment and coloring for many foods

On the family's ranch there was a litter of piglets, a pair of turkeys, many pelibuey and sheep, chickens, ducks, and cattle. Fruit trees filled the patio including guanabana (soursop), chico sapote (pictured above), achiote (annato seeds), almond, mango, tamarind, jocote, coconut, hibiscus, varieties of bananas, etc. Mama Chave's great grandsons climbed the trees and picked us fruits until their mothers shouted for them to get down already. Then they ran off to their next mischief chasing the sheep and pigs.

Agroecology Workshop- Saving Seeds

Discussing the traditional Milpa system

In this workshop we talked about methods of reproducing and collecting seeds. This is important so that families and producers don't have to keep buying seeds and they can preserve local, native seeds that work best in the region. It's also a way to save and recover traditions. It's a family inheritance that can be passed from generation to generation. The agroecological extension worker explained that, "In that sense, seeds have stories and memories."

Then we began to prepare different materials that can be used to store and conserve seeds more effectively. First, we cut some hierba santa or mumo leaves. This type of leaf is often used to make tamales and can be found in many local homes. We hung the leaves up to dry in a place where the sun doesn't hit directly. After the leaves dry in the shade, they are pulverized and used to store with seeds. They are helpful in storing seeds because their smell keeps insects away and helps conserve seeds longer and more safely.

Drying hierba santa/ mumo leaves for seed saving

Then the whole family pitched in to sift ashes. Ashes are also used to store with seeds to prevent excessive humidity and therefore conserve seeds better. But first, they must be sifted to get out any rocks and pieces of wood.

Sifting ashes for storing seeds

Finally, we closed the workshops by giving the family different varieties of local seeds (squash and pumpkin, different varieties of beans, etc.) that they can use to get started with and begin reproducing and saving seeds! We also scoped out a place in the patio where they can begin a home vegetable garden.

The youngest grandsons joined in every activity in the workshops next to their mothers. This comes from their family's intention to involve everyone in the traditions and tasks on the ranch together. It was a fun family activity!