The fermentation of food products is a transformation and preservation process in which different metabolites are generated, contributing to consumer health. In this sense, this systematic review aims to analyze the factors that guide the perception and preference for fermented foods. In addition, different perspectives are proposed based on the findings. The systematic search was carried out in four databases: Emerald Insight, Science Direct, Wiley Online Library, and Multidisciplinary Digital Publishing Institute. The keywords used were (Title/Abstract): fermented products, overall liking, purchase intention, expectations, emotions, interculturality, perception, and consumers. Ninety-two articles (n = 92) were selected and classified. The factors identified were (1) biological and physiological, (2) extrinsic product characteristics, (3) intrinsic product characteristics, (4) psychological, (5) situational, and (6) sociocultural. Intrinsic product characteristics were the most relevant, while the situational factors were the least studied. Our main contribution was a multidisciplinary approach to addressing the different factors in an integrated way, allowing a broader perspective of both products and consumers. This approach could help the reader understand consumer behavior and propose product improvements.

Agricultural sustainability depends on complex relationships between environmental, economic, and social aspects, especially with small farm holders from indigenous communities. This work was centered on two municipalities of Hidalgo State in Mexico, Ixmiquilpan (mainly irrigated systems) and El Cardonal (rainfed systems). Our objective was to understand the relationships between the small farm holders and their agricultural systems. We evaluated the sustainability of their agricultural systems and made some recommendations. We applied the Framework for the Evaluation of Management Systems using Indicators (MESMIS, Spanish acronym); thirty-one indicators were identified, and quantitative indexes were established to assess the sustainability. The results showed that adaptability was a critical factor for irrigated and rainfed systems, and the main problem identified was youth migration. Additionally, the access to water and economic resources and the management of environmental resources are necessary in order to increase the yield of agricultural crops. Therefore, a holistic approach that considers the organization of small producers and synergy between indigenous knowledge and modern technologies is required for the territorial development of the communities.

En este ensayo se expone los efectos de la globalización en la transformación de la cultura alimentaria, lo cual ha propiciado perdida de las raíces culinarias prehispánicas propias de México. Esto, con la intención de discutir y dar a conocer si tal anomalía ha conducido a la perdida de las costumbres gastronómicas y de qué manera este cambio repercute en la salud y la calidad de vida de las personas. Se destaca la necesidad de rescatar la identidad alimentaria y exponer la importancia de una conciencia y educación alimentaria como requisito indispensable para lograr un mejor nivel de salud.

Foods fulfil social and nutritional functions. Knowing the meaning of foods is essential to understand the behavior towards them, especially when it comes to traditional foods. Two groups of people from Mezquital Valley and the Comarca Minera region in Hidalgo, Mexico, were interviewed through word association to find out what words they associated with the concept of "traditional food". The results were analyzed using the Latent Semantic Analysis (LSA). Through the LSA, nine dimensions were found for the Mezquital Valley and seven for the Comarca Minera region. These were further reduced to three defining dimensions shared between regions: Nutrition and nutritional quality, Territorial identity of a region, and Experiences derived from consumption. The Food Culture dimension was typical of the Mezquital Valley. Our findings suggest that LSA is suitable for the analysis of concepts and that regions have dimensions of their own geocultural context. Los alimentos cumplen funciones sociales y nutrimentales. Conocer el significado de un alimento es determinante para comprender el comportamiento hacia ellos, en especial cuando se trata de alimentos tradicionales. Se entrevistó a dos grupos de personas del Valle del Mezquital y la Comarca Minera en Hidalgo, México, para conocer qué palabras asociaban al concepto “alimento tradicional”. Para ello se empleó la asociación de palabras. Los resultados se analizaron mediante el análisis semántico latente (ASL). A través del ASL, se encontraron nueve dimensiones para el Valle del Mezquital y siete para la Comarca Minera. Al reducirlas, se obtuvieron tres dimensiones definitorias compartidas entre regiones, que fueron: Nutrición y calidad nutrimental, Identidad territorial vinculada a una región, y Experiencias derivadas del consumo. La dimensión Cultura alimentaria fue propia del Valle del Mezquital. Nuestros hallazgos sugieren que el ASL es adecuado para el análisis de conceptos y que las regiones poseen dimensiones propias de su contexto geocultural. O alimento cumpre funções sociais e nutricionais. Saber o significado de um alimento é decisivo para entender o comportamento em relação a ele, principalmente quando se trata de alimentos tradicionais. Foram entrevistados dois grupos de pessoas do Vale do Mezquital e da Comarca Minera em Hidalgo, México, para descobrir que palavras associam ao conceito de "Alimento tradicional". Para isso, foi utilizada a Associação de palavras. Os resultados foram analisados por meio da Análise Semântica Latente (ASL). Por meio da ASL, foram encontradas nove dimensões para o Vale do Mezquital e sete para a Região Mineira. Ao reduzi-los, foram obtidas três dimensões definidoras, compartilhadas entre as regiões, quais sejam: Nutrição e qualidade nutricional, Identidade territorial vinculada a uma região e Experiências derivadas do consumo. A dimensão da Cultura Alimentar era típica do Vale do Mezquital. Nossos resultados sugerem que o ASL é adequado para a análise de conceitos e que as regiões possuem dimensões de seu próprio contexto geocultural.

Purpose: This review aims to summarize some of the relevant methodologies used to study traditional foods evaluated from the consumers' perspective. The analysis provided in this review will shed light on the methods as a valuable tool to stimulate research in traditional to promote cultural and nutritional revaluation of these products.Design/methodology/approach: A systematic literature review was performed on 60 articles related to the study of traditional foods from the consumer's perspective.Findings: Ten methodologies were found that address the study of this product category. European countries lead the research in traditional foods while research in Latin America, Africa and Asia is still incipient.Practical implications: This review shows the potential of each method to be applied in the study of traditional foods as well as the positive implications that research about these products could bring to regions/countries with a great diversity of traditional products.Originality/value: This review reveals the need to approach the study of traditional foods and encourage future research on them, which in turn, will contribute to the cultural and integral development of local communities, even to the recovery of ingredients and local raw materials.

Purpose: This study aimed to determine the factors that influence the consumption of a traditional fermented beverage such as pulque to contribute to its promotion and to identify new opportunities for commercialization by applying and validating an extended model of the theory of planned behaviour (TPB).Design/methodology/approach: A sample of 397 participants was validated. The scale of the TPB construct and our innovative approach included habit and health consciousness. The model and hypotheses were validated via partial squares-structural equation modelling (PLS-SEM). Importance-performance map analysis (IPMA) was performed to complement the analysis.Findings: The model showed an adequate fit, indicating the reliability of the results. According to the findings, intention was the factor that most influenced the consumption of pulque. However, health consciousness did not affect individuals’ intention to consume or consumption of pulque. The IPMA map revealed that encouraging pulque consumption is necessary to prioritize the habit. The consumers indicated that pulque helps maintain gastrointestinal health.Practical implications: Fermented products and beverages represent a healthy dietary alternative, and their features can be used to promote their marketing and sale. This study shows that the development of this habit must be strengthened to encourage responsible consumption.Originality/value: This is the first study in Mexico to examine pulque, a traditional fermented product with functional proprieties, using an expanded theoretical model of the TPB to predict consumption. The IPMA map facilitated the identification of variables that should be encouraged to increase consumption. The information obtained may be useful for producers and suppliers as they promote these beverages.