REGULATIONS to Thesamples Has Therighttomarketordistributebatchcorresponding the Complete and Exact Identification of the Participant Who 1

Total Page:16

File Type:pdf, Size:1020Kb

REGULATIONS to Thesamples Has Therighttomarketordistributebatchcorresponding the Complete and Exact Identification of the Participant Who 1 REGULATIONS SPIRITS SELECTION BY CONCOURS MONDIAL DE BRUXELLES 2017 This is a translation of the original document which is in French and is available upon request. Section 1 – Organisation 2. the exact designation of the product, in accordance with The SPIRITS SELECTION BY CONCOURS MONDIAL DE the regulations of the country of origin, and if possible, the BRUXELLES is organised by Vinopres s.a. rue de Mérode 60, vintage and indication of age and any possible contact with 1060 Bruxelles, Belgium (web site : www.spiritsselection.com) wood from here on called the « SPIRITS SELECTION BY CONCOURS 3. The product category under annex 1– Ranking of products MONDIAL DE BRUXELLES». According to the legislation on in different categories. the organization of the Spirit market and the labelling of Spirit The subgroups may be divided under the responsibility of products, and as confirmed by the Official Journal of the the SPIRITS SELECTION BY CONCOURS MONDIAL DE European Union C96 / 1 of 23 April 2003, the CONCOURS BRUXELLES MONDIAL DE BRUXELLES is empowered to organize this 4. the quantity available for sale, corresponding to the sample competition and bestow awards.(1)(2) 5. a copy of the form « Client File 2017 » duly filled in. This form is vailable on the Web site : www.spiritsselection.com; 2017 Section 2 - Goals 6. a payment form filled out or proof of bank transfer for the The main purposes of the SPIRITS SELECTION BY CONCOURS cost of participation MONDIAL DE BRUXELLES are: The indications listed on the registration form engage the 1. To promote the spirits of good quality. responsibility of the author. 2. To encourage production and stimulate reasonable consumption as a factor of civilization and to contribute to THE SPIRITS SELECTION BY CONCOURS MONDIAL DE the expansion of the culture of spirits. BRUXELLES may at any time verify the truthfulness by any legal 3. to create public awareness and present to the public the means and take any action as it deems necessary. typical features of spirits produced in different countries, as well as being a showcase of latest trends in vintage, grape Section 5 – Participation costs and terms of payment variety, country etc… Spirits - Participation cost is from 186 € per sample (For Belgian 4. to help the consumer by selecting the best spirits from companies add 21 % VAT). producers worldwide by setting up a label, a precedent of choice and confidence for an ever more difficult and extensive 1 sample 186 € choice. 2 samples 372 € 3 samples 543 € Section 3 – Products eligible for competing 4 samples 724 € The competition is open, without discrimination, to all spirits. 5 samples 880 € All products must have an indication of the country of origin 6 samples 1 056 € as well as the category of the spirit on the label. All these 7 samples 1 197 € products must be destined for sale and must be from a 8 samples 1 368 € homogeneous batch of at least 1000 litres. On an exceptional 9 samples 1 539 € basis, a reduced volume, of at least 100 litres, may be admitted >= 10 samples 166 € / sample upon justification of a particularly low production. All samples must be presented with labels and commercial presentation. Payment can be made by bank transfer to VINOPRES BE 87 If the product was packaged specifically for the competition, 0001 2552 7494 (IBAN), BPOTBEB1 (Bank Identification Code) the sample shall be accompanied by explanatory documents of the Banque de la Poste (B-1000) or by credit card Visa/ justifying the status. Eurocard or American Express by completing the payment slip. Section 4 – Registration formalities These costs must be settled upon registration. If the cost of To take part in the competition each participant must register registration has not been received for a product it will not be online or send, by mail and before the 23rd of June 2017 the allowed to participate. registration form duly completed for each product presented, to the secretariat of the SPIRITS SELECTION BY CONCOURS Section 6 – Shipping of samples MONDIAL DE BRUXELLES, Vinopres-Spirits, rue de Mérode 60, To be admitted to the competition each participant must B-1060 Bruxelles, Belgique. submit 2 labelled bottles of each registered product to the secretariat of the SPIRITS SELECTION BY CONCOURS The registration form can be downloaded from our Web MONDIAL DE BRUXELLES, Vinopres-Spirits, rue de Mérode 60, site: www.spiritsselection.com The registration form for each B-1060 Bruxelles, Belgium , before June 23rd 2017 product must include: These samples must be addressed direct (shipping, customs 1. the complete and exact identification of the participant who and taxes paid by sender). has the right to market or distribute the batch corresponding to the samples They must be accompanied by: (1) Liste des organismes o iciels habilités à attribuer des distinctions, publiée en vertu du Règlement CE n°1493/1999 du Conseil du 17.05.1999 (annexe VII) et du Règlement CE n° 753/2002 de la Commission du 29.04.2002 (article 21). (2) Le SPIRITS SELECTION BY CONCOURS MONDIAL DE BRUXELLES est organisé sous le contrôle du Service Public Fédéral Economie du gouvernement belge notamment en ce qui concerne la méthodologie de distribution des médailles et leur attribution. Spirits Selection by Concours Mondial de Bruxelles 60, rue de Mérode - B-1060 Bruxelles | Tél: +32 (0)2 533 27 60 | Fax: +32 (0)2 533 27 61 | [email protected] | www.spiritsselection.com REGULATIONS SPIRITS SELECTION BY CONCOURS MONDIAL DE BRUXELLES 2017 This is a translation of the original document which is in French and is available upon request. a pro forma bill stating : Samples without commercial value convenes and designates the juries. Excise O under EEC Regulation No. 2913/92 of 12/10/92; 2. It is necessary to respect geographical dispersal of the Samples that arrive late, or that have not been the object of origins of jurors in a same jury. correct registration (section 4) or that don’t correspond to the 3. Each committee consists of, in principle, 6 jurors. In no registered product will not be presented for the competition case is the number inferior to 5. The jurors are people whose or returned. qualities as tasters are not lacking. 4. Each committee functions under the authority of a chairman appointed by THE SPIRITS SELECTION BY CONCOURS Section 7 – Control and stocking of samples received MONDIAL DE BRUXELLES, who is responsible for the smooth The SPIRITS SELECTION BY CONCOURS MONDIAL DE flowing of the tasting, checks the quality of spirits served and BRUXELLES checks the shipments of spirits received and the filling out of the score sheets and eventual attribution of the official documents that accompany them, corrects any points. 2017 possible errors and refuses samples that are not conformed. Therefore this organizer could request the necessary laboratory analysis of the specific product. Section 10 - Committee chairman’s duty The committee chairman’s duty is to ensure the smooth It emphasises the correct use of appellations of origin and progress of the tasting of samples and: geographical denominations. 1. ensure the anonymity of the spirits; 2. order a second tasting of a sample if it is deemed necessary. The labelling of products made in the EU member states must comply with the Community regulations, and for Section 11 - Organization of the session other countries, this must be conformed to the regulations The organizing committee of the SPIRITS SELECTION BY in force in the country of production. It then proceeds to CONCOURS MONDIAL DE BRUXELLES, which is composed divide the samples according to the characteristics on the by a director of operations and a director general, organizes declarations provided in section 4 or, if necessary, on obvious the distribution of samples between the commissions and the characteristics. order the tasting sessions are to take. The organizer will store the samples in a secure place under temperature and atmospheric conditions guaranteeing Section 12 – Overall functioning of the commissions preservation. 1. Discipline As anonymity is a fundamental principle of the competition: For entries from the Mexican mainland, the CMB team may a. During the tasting the jurors are required to keep silent and conduct a prequalification check before the competition avoid gestures or facial expressions that might give away their date to ensure all the entries aforesaid are under proper impressions. supervision during production, circulation, packaging and b. Before the serving of each sample, the score sheets that other operations in strict accordance with relevant Mexican are handed out may bear technical information relative to the laws and regulations. sample. These sheets may also bear the jury number and the juror’s The SPIRITS SELECTION BY CONCOURS MONDIAL DE name. BRUXELLES is going to control the awarded spirits by comparing c. The staff that collects the sheets ensures they have a selection of those products to an anonymously-bought been correctly filled out. The chairman then signs them for sample from the same batch. A certified laboratory (‘COFRAC’ validation. French norm) will be in charge of the comparative analysis d. Jurors cannot keep a double. and the comparative tasting (by a panel of independent spirit e. Jurors are not allowed to know the identification of a experts). In case of contentious question or proved difference, spirit, its origins, price, points or awards, thus respecting total the SPIRITS SELECTION BY CONCOURS MONDIAL DE anonymity. BRUXELLES reserves the right to cancel the awarded medal, to warn the relevant fraud services (or equivalent) and to expel 2. Mode of operation the implicated producers from all the competition organised Once the commissions are formed, in order to explain the by the SPIRITS SELECTION BY CONCOURS MONDIAL DE point of their mission they are reunited prior to the tasting, for BRUXELLES for five years.
Recommended publications
  • The Early Path, from the Sacred to the Profane in Fermented Beverages in New Galicia, New Spain (Mexico), Seventeenth to Eighteenth Century
    The Early Path, from the Sacred to the Profane in Fermented Beverages in New Galicia, New Spain (Mexico), Seventeenth to Eighteenth Century María de la Paz SOLANO PÉREZ The Beginning of the Path: Introduction From an Ethno-historical perspective, the objectives of the present paper are to show changes in perceptions of fermented beverages, as they lost their sacral nature in a good part of the baroque society of New Spain’s Viceroyalty,1 turn- ing into little more than profane beverages in the eye of the law of the Spanish crown for the new American territories, specifically for the Kingdom of New Galicia during the seventeenth and eighteenth centuries, within the New Spain viceroyalty. At the time the newly profane beverages were discredited in urban places, were subject to displacement by distilled beverages, being introduced from both oceans – from the Atlantic by the way of the Metropolis, and from the Pacific through the Manilla Galleon. The new distilled beverages converged in western New Spain, where Guadalajara was the economic, political, religious, and cultural centre. To begin with, it is necessary to stress that the fermentation process has been used for many purposes since ancient times. Most notably, it has been used in medicine, in nutrition, and as part of religion and rituality for most societies around the world. 1 This area, after its independence process in the beginning of the nineteenth century, was known as Mexico. Before this date, it belonged to the Spanish Crown as New Spain, also as part of other territories situated along the American continent.
    [Show full text]
  • Elaboración De Una Bebida Alcohólica Destilada a Partir De Opuntia Ficus-Indica (L.) Miller Procedente Del Distrito De San Bartolomé, Huarochirí-Lima
    UNIVERSIDAD NACIONAL MAYOR DE SAN MARCOS FACULTAD DE FARMACIA Y BIOQUÍMICA E.A.P. DE FARMACIA Y BIOQUÍMICA Elaboración de una bebida alcohólica destilada a partir de Opuntia ficus-indica (L.) Miller procedente del distrito de San Bartolomé, Huarochirí-Lima TESIS Para optar el Título Profesional de Químico Farmacéutico AUTOR Jon Ramiro Rosendo Lima Clemente ASESOR Gladys Constanza Arias Arroyo Lima - Perú 2017 DEDICATORIA A mis queridos padres, los abogados Rosendo y Elcira, porque mi éxito es resultado de la formación que me dieron. Con cariño a mi hermana Gabriela y demás familiares por compartir conmigo momentos inolvidables. Y a mis mejores amigos por apoyarme en todo momento y acompañarme en mis logros. AGRADECIMIENTOS A la Dra. Gladys Constanza Arias Arroyo por el apoyo brindado para el desarrollo de mi tesis. A mi Facultad de Farmacia y Bioquímica y profesores, por la formación académica y aportes invaluables, que hicieron posible la realización de este trabajo de investigación. Así también, por la revisión exhaustiva de mi tesis, a los miembros del jurado: Dra. María Elena Salazar Salvatierra, Dra. Yadira Fernandez Jerí, Dr. Robert Dante Almonacid Román y Dr. Nelson Bautista Cruz. RESUMEN Este trabajo tuvo como objetivo la elaboración de una bebida alcohólica destilada utilizando Opuntia ficus-indica (L.) Miller “tuna”, procedente del distrito de San Bartolomé, Huarochirí, Lima – Perú. Del estudio fisicoquímico- bromatológico de la pulpa fresca de la tuna, se obtuvo los siguientes resultados expresados en g % de muestra fresca: 86,0 de humedad; 2,0 de fibra cruda; 0,1 de extracto etéreo; 0,4 de cenizas; 0,5 de proteínas; 11,0 de carbohidratos.
    [Show full text]
  • Crop Ecology, Cultivation and Uses of Cactus Pear
    CROP ECOLOGY, CULTIVATION AND USES OF CACTUS PEAR Advance draft prepared for the IX INTERNATIONAL CONGRESS ON CACTUS PEAR AND COCHINEAL CAM crops for a hotter and drier world Coquimbo, Chile, 26-30 March 2017 CROP ECOLOGY, CULTIVATION AND USES OF CACTUS PEAR Editorial team Prof. Paolo Inglese, Università degli Studi di Palermo, Italy; General Coordinator Of the Cactusnet Dr. Candelario Mondragon, INIFAP, Mexico Dr. Ali Nefzaoui, ICARDA, Tunisia Prof. Carmen Sáenz, Universidad de Chile, Chile Coordination team Makiko Taguchi, FAO Harinder Makkar, FAO Mounir Louhaichi, ICARDA Editorial support Ruth Duffy Book design and layout Davide Moretti, Art&Design − Rome Published by the Food and Agriculture Organization of the United Nations and the International Center for Agricultural Research in the Dry Areas Rome, 2017 The designations employed and the FAO encourages the use, reproduction and presentation of material in this information dissemination of material in this information product do not imply the expression of any product. Except where otherwise indicated, opinion whatsoever on the part of the Food material may be copied, downloaded and Agriculture Organization of the United and printed for private study, research Nations (FAO), or of the International Center and teaching purposes, or for use in non- for Agricultural Research in the Dry Areas commercial products or services, provided (ICARDA) concerning the legal or development that appropriate acknowledgement of FAO status of any country, territory, city or area as the source and copyright holder is given or of its authorities, or concerning the and that FAO’s endorsement of users’ views, delimitation of its frontiers or boundaries.
    [Show full text]
  • Universidad Autónoma Del Estado De México
    UNIVERSIDAD AUTÓNOMA DEL ESTADO DE MÉXICO FACULTAD DE ANTROPOLOGÍA SENDEJO, BEBIDA FERMENTADA DE SAN ISIDRO LABRADOR, MUNICIPIO DE VILLA VICTORIA DEL ESTADO DE MÉXICO. UN ESTUDIO ANTROPOLÓGICO SOBRE LA TRADICIÓN ALIMENTARIA EN LAS FAMILIAS GONZÁLEZ- SÁNCHEZ Y RUBIO- LÓPEZ TESIS QUE PARA OBTENER EL TÍTULO DE LICENCIADO EN ANTROPOLOGÍA SOCIAL P R E S E N T A YAUHTLI QUETZALI BUSTOS ALVAREZ DIRECTOR DE TESIS: MTRO. RODRIGO MARCIAL JIMENEZ TOLUCA, MÉXICO JULIO 2017 A Mateo, Adriana, Paco. INDICE INTRODUCCIÓN ------------------------------------------------------------------------------------- 1 CAPÍTULO I: CONSIDERACIONES TEÓRICO-CONCEPTUALES ------------------- 8 1.0 Antropología --------------------------------------------------------------------------------- 8 1.1 Antropología y Alimentación ----------------------------------------------------------- 11 1.2 El sistema alimentario indígena en México ---------------------------------------- 14 1.3 Los patrones y hábitos alimentarios dentro del sistema alimentario indígena ------------------------------------------------------------------------------------------ 19 1.4. La Tradición ------------------------------------------------------------------------------- 22 1.5 La cultura y tradición alimentaria ----------------------------------------------------- 27 CAPÍTULO II: “PARA MITIGAR LA SED DEL ALMA” LAS BEBIDAS FERMENTADAS EN MÉXICO, UN BREVE RECORRIDO HISTÓRICO. ----------- 33 2.1. Las bebidas fermentadas durante el periodo prehispánico de México ---- 37 2.2. Las bebidas fermentadas en
    [Show full text]
  • FISA 2021 (Spring Session) France International Spirits Awards© REGISTRER DATE : 16Th Nov.2020 to 19Th Feb.2021
    FISA 2021 (spring session) © France International Spirits Awards REGISTRER DATE : 16th Nov.2020 to 19th Feb.2021 We register the following spirits at the FISA - FRANCE INTERNATIONAL SPIRITS AWARDS© competition which will take place in Paris, France on the 3th, 4th, 5th of march 2021 with the announcement of the results on the 15th march 2021. PRODUCT DESCRIPTION INFO : Full name of product: ……………………………………………...………………………………………...……………... Spirits designation (brand, etc...) :……………………………………….code number of the category :…………...… Grape or others varieties:…………………………………………………………Country of origin :………………….… Vintage :…………………………Alcohol content (% vol.) :…………………….sugar level (gram/L ):..…..………..… Volume of the bottle (ml):…………Stock in bottles: ……………................Batch number :…………….………….… □ colorless □ straw color □ brown color □ bright gold color □ old gold color □ mahogany □ oak aged □ no oak aged □ organic spirits □ others Price EX cellar in currency of country of origin :..……………………………………………………………………...… □ < 10 € □ 10-20 € □ 20-35 € □ 35-50 € □ 50-70 € □ 70-100 € □ 100-200 € □ > 200 € Price EX WORKS (EXW), Ex-cellar packaged price excluding administrative custom costs, taxes and transport: ……………………………………………………………………………………………………………………………….… COMPANY CONTACT AND REGISTRATION INFO : Company name : ………………………………………………………………………………...…………………..…….… Contact name :…………………………………...…………………………………….…..………………………………… Street Address:…………………………………………………..………………………………………………………...… City / State :……………………………………Zip/postal code :…………..……Country :…….……..….……….…....
    [Show full text]
  • Apocynaceae, Apocynoideae)
    Systematics of the tribe Echiteae and the genus Prestonia (Apocynaceae, Apocynoideae) Dissertation zur Erlangung des Doktorgrades Dr. rer. nat Eingereicht an der Fakultät für Biologie, Chemie und Geowissenschaften J. Francisco Morales Bayreuth Die vorliegende Arbeit wurde von Oktober 2013 bis Januar 2016 in Bayreuth am Lehrstuhl Pflanzensystematik unter Betreuung von Prof. Dr. Sigrid Liede-Schumann und Dr. Mary Endress (Institute of Systematic and Evolutionary Botany, University of Zurich, Switzerland) angefertigt. Vollständiger Abdruck der von der Fakultät für Biologie, Chemie und Geowissenschaften der Universität Bayreuth genehmigten Dissertation zur Erlangung des akademischen Grades eines Doktors der Naturwissenschaften (Dr. rer. nat.). Dissertation eingereicht am: 31.01.2017 Zulassung durch die Promotionskommission: 15.02.2017 Wissenschaftliches Kolloquium: 27.04.2017 Amtierender Dekan: Prof. Dr. Stefan Schuster Prüfungsausschuss: Prof. Dr. Sigrid Liede-Schumann (Erstgutachterin) Prof. Dr. Carl Beierkuhnlein (Zweitgutachter) Prof. Dr. Bettina Engelbrecht (Vorsitz) PD. Dr. Ulrich Meve This dissertation is submitted as a “Cumulative Thesis” that includes four publications: one published, two accepted, and one in preparation for publication. List of Publications 1. Morales, J.F. & S. Liede-Schumann. 2016. The genus Prestonia (Apocynaceae) in Colombia. Phytotaxa 265: 204–224. 2. Morales, J.F., M. Endress & S. Liede-Schumann. Sex, drugs and pupusas: Disentangling relationships in Echiteae (Apocynaceae). Accepted, Taxon. 3. Morales, J.F., M. Endress & S. Liede-Schumann. A phylogenetic study of the genus Prestonia (Apocynaceae). Accepted, Annals of the Missouri Botanical Garden. 4. Morales, J.F. & M. Endress. A monograph of the genus Prestonia (Apocynaceae, Echiteae). To be submitted to Annals of the Missouri Botanical Garden or Phytotaxa. 4. Declaration of contribution to publications The thesis contains three research articles for which most parts were carried out by myself, under the supervision of Dr.
    [Show full text]
  • Copy / Paste the Company's Name of This List Into the Relevant Datafield of Our Webpage by Using the Before Mentioned Link
    List of Operators subject to the organic control system according to Commission Regulations (EC) No 1235/2008 Article 11 (3e) and equivalent to (EC) No 834/2007, (EC) No 889/2008. This list has been updated bx Kiwa BCS on 22.04.2021 This list targets at providing information without any legally commitment. Only the Operators' current Certificate is legally binding. For any further questions related to the certification status of any EU-organic Operator certified by Kiwa BCS please contact https://www.kiwa.com/de/de/aktuelle-angelegenheiten/zertifikatssuche/ [email protected] copy / paste the Company's name of this list into the relevant datafield of our webpage by using the before mentioned link. Company Name Location Country Products Status 4 Elementos Industria Barueri BRAZIL Acai, Frozen Foods Certified Alimentos 854 Community Shunli Oil 158403 Hulin City, Heilongjiang CHINA Soybean meal Certified Processing Plant Province Absolute Organix Birnham Park, Gauteng ZA Suedafrika Products as per attachment Certified AÇAÍ AMAZONAS INDUSTRIA OBIDOS, PARA BRAZIL Acai coarse 14% (or special) 84 t; Acai Fine 8% (or Popular) 84 t; Certified E COMERCIO LTDA. Acai powder 1 t; Acai powder 100% pure RWD 1 t; Acerola powder 1 t; acerola powder RWD 1 t; Camu Camu Powder 2 t; Camu Camu Powder RWD 1 t; Camu Camu pulp 0,7 t; Graviola powder 1 t ; Graviola Powdered RWD 1 t; medium acai 11% - 84 t; medium acai 12% - 84 t; Passion fruit powder RWD 1 t; Passion fruit powder 1 t; powder Mango 1 t; powdered cupuaçu 1 t; Powdered cupuaçu RWD 1 t; powdered Mango RWD 1 t; Premix 80/20 Açaí Powder 2 t; Strawberry powder 1 t; Strawberry powder RWD 1 t ADPP Bissorá, Oio GW Guinea-Bissau Cashew nuts, Cashew nuts, raw with shell Certified AGA Armazéns Gerais Araxá Araxá BRAZIL Coffee Beans, Green (3000t) Certified Ltda.
    [Show full text]
  • Redalyc.El Maguey, El Pulque Y Las Pulquerías De Toluca, Estado De
    PASOS. Revista de Turismo y Patrimonio Cultural ISSN: 1695-7121 [email protected] Universidad de La Laguna España Rojas Rivas, Edgar; Viesca González, Felipe Carlos; Espeitx Bernat, Elena; Quintero Salazar, Baciliza El maguey, el pulque y las pulquerías de Toluca, Estado de México, ¿patrimonio gastronómico turístico? PASOS. Revista de Turismo y Patrimonio Cultural, vol. 14, núm. 5, octubre, 2016, pp. 1199-1215 Universidad de La Laguna El Sauzal (Tenerife), España Disponible en: http://www.redalyc.org/articulo.oa?id=88147717010 Cómo citar el artículo Número completo Sistema de Información Científica Más información del artículo Red de Revistas Científicas de América Latina, el Caribe, España y Portugal Página de la revista en redalyc.org Proyecto académico sin fines de lucro, desarrollado bajo la iniciativa de acceso abierto Vol. 14 N.o 5. Págs. 1199‑1215. 2016 www.pasosonline.org Edgar Rivas, Felipe González, Elena Bernat, Baciliza Salazar El maguey, el pulque y las pulquerías de Toluca, Estado de México, ¿patrimonio gastronómico turístico? Edgar Rojas Rivas* Felipe Carlos Viesca González** Universidad Autónoma del Estado de México (México) Elena Espeitx Bernat*** Universidad de Zaragoza (España) Baciliza Quintero Salazar**** Universidad Autónoma del Estado de México (México) Resumen: En este artículo se analiza la viabilidad del maguey, pulque y pulquerías del municipio de Toluca como patrimonio gastronómico turístico. Se identificaron las zonas de producción que proveen de pulque a las pulquerías de la ciudad del mismo nombre. Se aplicaron 346 cuestionarios a habitantes, visitantes y turistas, para conocer la percepción que tienen sobre la bebida. Los resultados muestran que existe un abandono del cultivo del maguey pulquero, ya que algunos municipios aledaños son los que proveen del líquido a los vendedores.
    [Show full text]
  • Management of a Fermented Beverage in Michoacán, Mexico
    foods Article Physical, Chemical, and Microbiological Characteristics of Pulque: Management of a Fermented Beverage in Michoacán, Mexico Gonzalo D. Álvarez-Ríos 1, Carmen Julia Figueredo-Urbina 2 and Alejandro Casas 1,* 1 Instituto de Investigaciones en Ecosistemas y Sustentabilidad, Universidad Nacional Autónoma de México, Morelia, 58190 Michoacán, Mexico; [email protected] 2 Cátedras CONACYT-Laboratorio de Genética, Área Académica de Biología Instituto de Ciencias Básicas e Ingeniería. Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma, 78557 Hidalgo, Mexico; fi[email protected] * Correspondence: [email protected] Received: 24 February 2020; Accepted: 11 March 2020; Published: 20 March 2020 Abstract: Pulque is a beverage that has been prepared in Mexico since pre-Hispanic times from the fermented sap of more than 30 species of wild and domesticated agaves. We conducted studies in two communities of the state of Michoacán, in central-western Mexico, where we documented its traditional preparation and analyzed the relationship between preparation conditions and the composition and dynamics of microbiological communities, as well as the physical and chemical characteristics of the beverage. In one of the communities, Santiago Undameo (SU), people boil the sap before inoculating it with pulque inoculum; this action causes this local pulque to be sweeter, less acidic, and poorer in bacteria and yeast diversity than in the other community, Tarimbaro (T), where the agave sap is not boiled and where the pulque has more diversity of microorganisms than in SU. Fermentation management, particularly boiling of the agave sap, influences the dynamics and diversity of microbial communities in the beverage. Keywords: agave sap; probiotics; traditional knowledge; biocultural diversity 1.
    [Show full text]
  • San Miguel De Allende
    San Miguel de Allende INTRODUCTION San Miguel’s traditional cuisine derives from a blend of indigenous and European flavors, and incorporates ingredients from throughout the Mexican plateau, including the states of Queretaro, Jalisco, Michoacan and San Luis Potosi. Besides traditional foods, in San Miguel you can also enjoy international and gourmet cuisine. Some foods to try on your visit include enchiladas mineras, pacholas, and fiambre. Enchiladas mineras (miner’s enchiladas) is a dish, which is hearty enough to satisfy a miner’s large appetite. These are fried tortillas filled with cheese or chicken, bathed in a sauce made from guajillo chile, and topped with lettuce and fried carrots and potatoes. Pacholas are deep fried ground beef patties. Fiambre is made with different meats (beef, chicken and pork), and fruit and vegetables served on a bed of lettuce and topped with vinaigrette. Among the traditional drinks of Guanajuato state, you’ll find agua de betabel (beet flavored water), and two different fermented drinks: colonche, which is made with prickly pear, and cebadina, a concoction of barley water, tamarind and jamaica (hibiscus) with baking soda added when it’s served to make it fizzy. Cebadina is reputed to be a great hangover remedy. For dessert, try tumbagones, a tube-shaped pastry made with green tomatoes and dusted withpowdered sugar. Two types of traditional candies you should look out for are cajeta de Celaya, a caramel made with goat’s milk, and fresas cristalizadas (crystallized strawberries). For traditional dining, head to the Mercado Ignacio Ramirez, where you will encounter a feast of fragrances and colors.
    [Show full text]
  • “Soy Como Tantos Otros Muchos Mexicanos”; Or, on the Shared
    TRANS 15 (2011) ARTÍCULOS/ ARTICLES “Soy como tantos otros muchos mexicanos”; or, On the shared characteristics of the protagonists of drug-trafficking and migration corridos María Luisa de la Garza (Universidad de Ciencias y Artes de Chiapas/University of Arts and Sciences of Chiapas) Héctor Grad Fuchsel (Universidad Autónoma de Madrid/Autonomous University of Madrid) Translated by: Katherine Faydash Resumen Abstract Los corridos de migrantes y los corridos de Mexican ballads about migrants and drug trafficking narcotraficantes conviven en los escenarios y en el coexist on the stage and in the hearts of their gusto de la gente, que reconoce en ellos una realidad listeners, who recognize a national reality, one they nacional que le es cercana. Este artículo analiza rasgos know well. This article analyzes the shared compartidos por los personajes protagonistas de los characteristics (e.g., social hierarchy, economic and corridos de estas dos temáticas (como la jerarquía political marginalization, work ethic and effort, social, la marginalidad económica y política, la ética nationalism) of the corridos’ protagonists with respect del trabajo y del esfuerzo, y el nacionalismo), que to these themes, which a significant portion of the también son comunes a una parte importante de la audience also shares. The article also shows a audiencia. El artículo muestra, asimismo, la correspondence between the values of corridos’ correspondencia entre los valores de los personajes protagonists and the sociocultural nuances of protagonistas y la matriz
    [Show full text]
  • Pulque, Pulqueros Y Bebedores De Jalisco
    - 1 - - 2 - PULQUE, PULQUEROS Y BEBEDORES EN JALISCO Una tradición viva Adrián Montiel, Abraham Montiel, Facundo Montiel, Elia Cabrera, Bárbara Hernández. - 3 - El programa es de carácter público, no es patrocinado ni promovido por partido político alguno y sus recursos provienen de los impuestos que pagan todos los contribuyentes. Está prohibido el uso de este programa con fines políticos, electorales, de lucro y otros distintos a los establecidos. Quien haga uso indebido de los recursos de este programa deberá ser denunciado y sancionado de acuerdo con la ley aplicable y ante la autoridad competente. Esta publicación fue realizada con el apoyo del programa de apoyo a las culturas municipales y comunitarias del estado de Jalisco, emisión 2009. Impreso en: Guadalajara, Jalisco México, Abril 2011 Fotografía de portada: Bárbara Hernández “Vasija de pulque” (Técnica en barro bruñido obra de María del Refugio Navarro Ibarra). Fotografías interiores: Facundo Montiel González. Revisión: Carlos Miguel González Huerta, León Evergreen. Edición, diseño de portada e interiores: Claudia Esmeralda Lucero B. Consejo de redacción: Adrián Alejandro Montiel González, Abraham Ignacio Montiel González, Facundo Montiel González, Elia Cabrera Flores, Bárbara Belén Hernández Acosta. - 4 - ÍNDICE Agradecimientos ................................................................... 5 Presentación ......................................................................... 6 1. El maguey y el pulque en la historia ................................... 7 2. Pulque en
    [Show full text]