Mariana Vallejo
Biographic Data
| ID | 147276 |
|---|---|
| NAME | Mariana Vallejo |
| GIVEN NAMES | Mariana |
| FAMILY NAME | Vallejo |
| SIGNATURE | VALLEJO M |
| AFFILIATIONS | Universidad Nacional Autonoma de Mexico |
| ORCID | 0000-0002-0350-5333 |
| VERIFIED | Yes |
| TOTAL WORKS | 7 |
| TOTAL CITATIONS | 70 |
| AUTHOR COUNT | 7 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2013 |
| LATEST PUBLICATION YEAR | 2022 |
| H-INDEX | 4 |
Differentiating Knowledge of Agave Landraces, Uses, and Management in Nanacamilpa, Tlaxcala
Pulque is a product made from the fermentation of the sap (aguamiel ) of certain agaves and its consumption has been recorded since pre-Hispanic times. The effort to recognize the landraces of the Agave genus used to produce pulque and the study of its traditional knowledge remain limited. Studies regarding this topic have centered on farmers (experts) with the biggest production capacity. This work analyzes in different ways the knowledge that e…
Pulque and pulquerías of Mexico City
Pulque is a fermented beverage prepared with the sap of agave species, consumed since pre-Hispanic times in Mexico. In the sixteenth century, spaces called pulquerías were established for the sale and consumption of pulque. The demand for pulque became so high that there were more than 1500 pulquerías in Mexico City early twentieth century, but due to socio-cultural factors, the popularity of pulque plummeted. Currently, there are few pulquerías …
Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico
Background Fermentation is an ancient technique for preserving and improving the qualities of food and beverages throughout the world. Microbial communities, not seen by the producers of fermented goods, are the actors involved in the fermentation process and are selected upon through different management processes in order to achieve a final product with culturally accepted features. This study documented the preparation of "colonche" which is a…
Plant Management in Agroforestry Systems of Rosetophyllous Forests in the Tehuacán Valley, Mexico
Agroforestry systems of the lowland alluvial valleys of the Tehuacán-Cuicatlán Biosphere Reserve
BACKGROUND: Agroforestry systems (AFS) are valuable production systems that allow concealing benefits provision with conservation of biodiversity and ecosystem services. We analysed AFS of the zone of alluvial valleys of the Tehuacán-Cuicatlán Valley (TCV), Mexico, the most intensive agricultural systems within a region recognized for harbouring one of the most ancient agricultural experience of the New World. We hypothesized that the biodiversit…
Influence of traditional markets on plant management in the Tehuacán Valley
BackgroundThe Tehuacán Valley, Mexico is a region with exceptionally high biocultural richness. Traditional knowledge in this region comprises information on nearly 1,600 plant species used by local peoples to satisfy their subsistence needs. Plant resources with higher cultural value are interchanged in traditional markets. We inventoried the edible plant species interchanged in regional markets documenting economic, cultural and ecological data…
Plant management and biodiversity conservation in Náhuatl homegardens of the Tehuacán Valley, Mexico
BACKGROUND: The Tehuacán Valley is one of the areas of Mesoamerica with the oldest history of plant management. Homegardens are among the most ancient management systems that currently provide economic benefits to people and are reservoirs of native biodiversity. Previous studies estimated that 30% of the plant richness of homegardens of the region are native plant species from wild populations. We studied in Náhuatl communities the proportion of…
Influence of traditional markets on plant management in the Tehuacán Valley
BackgroundThe Tehuacán Valley, Mexico is a region with exceptionally high biocultural richness. Traditional knowledge in this region comprises information on nearly 1,600 plant species used by local peoples to satisfy their subsistence needs. Plant resources with higher cultural value are interchanged in traditional markets. We inventoried the edible plant species interchanged in regional markets documenting economic, cultural and ecological data…
Plant management and biodiversity conservation in Náhuatl homegardens of the Tehuacán Valley, Mexico
BACKGROUND: The Tehuacán Valley is one of the areas of Mesoamerica with the oldest history of plant management. Homegardens are among the most ancient management systems that currently provide economic benefits to people and are reservoirs of native biodiversity. Previous studies estimated that 30% of the plant richness of homegardens of the region are native plant species from wild populations. We studied in Náhuatl communities the proportion of…
Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico
Background Fermentation is an ancient technique for preserving and improving the qualities of food and beverages throughout the world. Microbial communities, not seen by the producers of fermented goods, are the actors involved in the fermentation process and are selected upon through different management processes in order to achieve a final product with culturally accepted features. This study documented the preparation of "colonche" which is a…
Agroforestry systems of the lowland alluvial valleys of the Tehuacán-Cuicatlán Biosphere Reserve
BACKGROUND: Agroforestry systems (AFS) are valuable production systems that allow concealing benefits provision with conservation of biodiversity and ecosystem services. We analysed AFS of the zone of alluvial valleys of the Tehuacán-Cuicatlán Valley (TCV), Mexico, the most intensive agricultural systems within a region recognized for harbouring one of the most ancient agricultural experience of the New World. We hypothesized that the biodiversit…
Plant Management in Agroforestry Systems of Rosetophyllous Forests in the Tehuacán Valley, Mexico
Influence of traditional markets on plant management in the Tehuacán Valley
BackgroundThe Tehuacán Valley, Mexico is a region with exceptionally high biocultural richness. Traditional knowledge in this region comprises information on nearly 1,600 plant species used by local peoples to satisfy their subsistence needs. Plant resources with higher cultural value are interchanged in traditional markets. We inventoried the edible plant species interchanged in regional markets documenting economic, cultural and ecological data…
Plant management and biodiversity conservation in Náhuatl homegardens of the Tehuacán Valley, Mexico
BACKGROUND: The Tehuacán Valley is one of the areas of Mesoamerica with the oldest history of plant management. Homegardens are among the most ancient management systems that currently provide economic benefits to people and are reservoirs of native biodiversity. Previous studies estimated that 30% of the plant richness of homegardens of the region are native plant species from wild populations. We studied in Náhuatl communities the proportion of…
Agroforestry systems of the lowland alluvial valleys of the Tehuacán-Cuicatlán Biosphere Reserve
BACKGROUND: Agroforestry systems (AFS) are valuable production systems that allow concealing benefits provision with conservation of biodiversity and ecosystem services. We analysed AFS of the zone of alluvial valleys of the Tehuacán-Cuicatlán Valley (TCV), Mexico, the most intensive agricultural systems within a region recognized for harbouring one of the most ancient agricultural experience of the New World. We hypothesized that the biodiversit…
Plant Management in Agroforestry Systems of Rosetophyllous Forests in the Tehuacán Valley, Mexico
Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico
Background Fermentation is an ancient technique for preserving and improving the qualities of food and beverages throughout the world. Microbial communities, not seen by the producers of fermented goods, are the actors involved in the fermentation process and are selected upon through different management processes in order to achieve a final product with culturally accepted features. This study documented the preparation of "colonche" which is a…
Differentiating Knowledge of Agave Landraces, Uses, and Management in Nanacamilpa, Tlaxcala
Pulque is a product made from the fermentation of the sap (aguamiel ) of certain agaves and its consumption has been recorded since pre-Hispanic times. The effort to recognize the landraces of the Agave genus used to produce pulque and the study of its traditional knowledge remain limited. Studies regarding this topic have centered on farmers (experts) with the biggest production capacity. This work analyzes in different ways the knowledge that e…
Pulque and pulquerías of Mexico City
Pulque is a fermented beverage prepared with the sap of agave species, consumed since pre-Hispanic times in Mexico. In the sixteenth century, spaces called pulquerías were established for the sale and consumption of pulque. The demand for pulque became so high that there were more than 1500 pulquerías in Mexico City early twentieth century, but due to socio-cultural factors, the popularity of pulque plummeted. Currently, there are few pulquerías …
Geography (7 works) · Biology (6 works) · Agroforestry (4 works) · Biodiversity (4 works) · Ecology (4 works) · Ethnobotanical and Medicinal Plants Studies (4 works) · Species richness (4 works) · Vegetation (pathology (4 works) · Agriculture (3 works) · Botanical Research and Applications (3 works)