Morphological evaluation, consumption, perception and valuation of fava bean cultivars in Puebla, Mexico.

Abstract

In Mexico, although Vicia faba L. is cultivated and provides significant nutritional benefits, its consumption is low, and there is limited information on the traditional dishes prepared with it and the local varieties (LV) found in the central-western region of Puebla. The objective was to evaluate the morphological characteristics of faba bean seeds and to investigate the consumption patterns, perception, and valuation of this crop among farmers in the municipalities of Tlahuapan and Chiautzingo. Twenty-four producers were interviewed using semi-structured interviews with key informants, and the physical characteristics of their seeds were analyzed. Producers referred to their LV as Criolla Amarilla, Toluca, and Pinta; however, they were identified as the varieties Criolla Amarilla, Cochinera, Tarragona, and Parraleña. Faba beans are cultivated for both self-consumption and sale (79.16%). They are consumed both green and as dry seeds (95.8%). When green, they are eaten fried, boiled, or in stews with meat, while as dry seeds, dishes such as faba bean soup, faba bean patties with shrimp, and habas enzapatadas (seasoned faba beans) are notable. Older age groups (49–63 and 64–77 years) had greater knowledge of the dishes prepared with faba beans. Producers who had been cultivating the crop for 31–50 years demonstrated a strong attachment to their plant genetic resource.