The main ingredient of chicle (natural chewing gum) is a latex extracted from the Sapodilla tree (Manilkara zapota), an abundant species in the Mayan forest of Quintana Roo. For many decades, the work of the chicleros (gum tappers) formed the base of the economy in Quintana Roo.
First, the chiclero chooses Sapodilla trees suitable for extracting latex. Then, he climbs the tree, making V-shaped cuts that allow for the extraction of latex, and harvests it. Next, he cooks the latex in a pan over slow fire, moving it in a special way. If he does not know how to do this properly, the latex will burn like when cooking milk. He pours the liquid and it coagulates, losing its moisture. It is left to cool in wooden molds that shape it into the cubes traditionally sold on the market. Because this forest extraction does not harvest timber, it has allowed for Mayan forest conservation to such an extent that the region is reported by the National Institute of Statistics and Geography (NISG) as second on the national level with the most forest cover.
This activity creates employment in the rainy season, when production cannot normally be done.
PROBLEMS
Natural chewing gum had its boom in past decades, but the appearance of synthetic materials caused a fall in its price on the market. However, in recent years there has been an increase in its demand yet still no increase in production volume. Although the cooperatives have permits to extract chicle, they often do not use them.
Paradoxically, the importance of chiclero activity is often touted in cooperatives. The people realize this importance, but complain that the price of chicle has not risen in years and that it is often the intermediaries (and not the cooperatives) that benefit from the chiclero's work.
Paradoxically, the importance of chiclero activity is often touted in cooperatives. The people realize this importance, but complain that the price of chicle has not risen in years and that it is often the intermediaries (and not the cooperatives) that benefit from the chiclero's work.
IMPORTANCE
Environmental: This is an extractive process that does not deteriorate the quality of the forest, and, to the contrary, promotes its conservation. It is said that one of the reasons for the local forest, which is natioanlly one of the most conserved, is a result of this extraction; the most abundant species in the co-op forests is the Sapodilla tree (Manilkara zapota).Economic: It generates revenue for a sector of the co-op population and complements their family income.
Social: Genera empleos en una época en que no es posible desarrollar otras actividades como la agricultura, la miel o la madera, ya que se desarrolla durante la época de lluvias, arraigando a los ejidatarios a su comunidad.
Cultural: La actividad chiclera es una actividad con un gran arraigo cultural en las comunidades, de tal dimensión que los árboles de chicozapote son los únicos que no se derriban al momento de preparar la parcela para la milpa.
Social: Genera empleos en una época en que no es posible desarrollar otras actividades como la agricultura, la miel o la madera, ya que se desarrolla durante la época de lluvias, arraigando a los ejidatarios a su comunidad.
Cultural: La actividad chiclera es una actividad con un gran arraigo cultural en las comunidades, de tal dimensión que los árboles de chicozapote son los únicos que no se derriban al momento de preparar la parcela para la milpa.
