Objective
Develop value-added food and industrial products from Yucatan crops based on shared values using sustainable technology
Why is this project relevant?
- Promotes economic and technical development in Yucatan: Food and agricultural industry and communities.
- Develop products based on shared vision and interests of Yucatan agriculture, industry and markets.
- Improve competiveness of Yucatan food processors to penetrate
- Local markets
- New markets in coastal tourist areas
- New markets in other Mexican states
- International Markets
- Promote local culture through artisanal products
- Promote regional employment – prevention of youth emigration
- Promote local economy through expanding local markets and reducing import of foods for tourist areas.
Locally Relevant Crops…
- Ramon (Brosimum alicastrum)
- Achiote (Bixa orellana L.)
- Henequen (Agave fourcroydes Lem.)
- Honey
- Citrus
- Habanero pepper
Scientific Significance:
By-product utilization in the promotion of health and wellness, prevention of chronic disease and improvement of nutrition in vulnerable population segments
Broader Impacts:
- Improve economic development (science and technology) in Yucatan food and agricultural industry and communities
- Promoting connection of Yucatan Food Industry to Markets
- Creation of artisanal products
- Promote regional employment
- Prevent emigration of youth
Binational Target Problems
- Public Health: Yucatan State has highest obesity rate in Mexico & Texas has second highest obesity rate in U.S.
- Food Deserts in Rural Areas: Limited availability of foods/ingredients with functional properties
- Under-Utilized Crops: Promotion of local crops with high potential for added value products
- Emigration of Youth: Young workforce leaves rural regions
Education Capacity Building
-Bi-lingual Hands-on Continuing Education in Food Safety, Animal Health, Biodefense, Supplychain, Ag-economics Functional Foods, Food Quality, Bio-processing, Food/Water-Issues, Outreach to Public
Objective: Capacity Building in Food Safety/Quality for Producers and Processors in Mexico, Caribbean, Middle and South-America
Hypotheses: Improvement of education in food safety/quality – capacity-building will enable technology-transfer
-Joint education program in food safety, functional foods, Bio-processing (Yucatan Institutions-TAMU)
Objective: Provide cutting edge College education/graduate education,
Hypotheses: Targeted Education will improve capacity and employment of future scientists and prevent erosion of youth workforce
Research: Value Addition to Local Crops
–Utilization of microorganisms in the generation of bioactive metabolites from Yucatan agricultural by-products – value added chain
Objective: To develop functional additives to food products used in the mitigation of chronic health issues
utilization in Yucatan/Mayan products
Hypotheses: Functional microbial metabolites from agricultural by-products mitigate inflammation and improve intestinal health, prevent GI diseases that contribute to malnutrition
–Value-Added Products from Bioactives (proteins and secondary compounds) from relevant target plants against infectious and chronic diseases
Objective: Development of Bioactives for Applications including Foods, Supplements, Medicine, Cosmetics, and Vaccines with a focus on Yucatan agricultural products
Hypotheses: Utilization of cutting edge technologies (e.g. e-beam,encapsulation, packaging)) will attract federal and industry funding
-Development of Artisanal Functional Products Improving Health targeting Tourists and Locals
Objective: Providing regional, functional foods to improve Health and Wellness
Anticipated Results and Products
- Trained personnel in food industry – reaching of compliance levels (proficiency certificates)
- New functional products
- Educational materials (bi-lingual)
- New processing methods
- Economic/market analysis
- Joint IP and publications
- Economic growth and stability
TAMU PI
Dr. Suresh Pillai
SIIDETEY PI
Dr. Ariel Vazquez Elorza
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