Table 2 Characteristics of the races and maize processing in the study regions
Maize | Region | ||
|---|---|---|---|
Metropolitana | Comiteca | Altos | |
Most common race | Tuxpeño | Comiteco | Oloton |
Other races available or known | Olotillo | Oloton and Tuxpeño | Tuxpeño |
Favorite maize colors | Yellow | Yellow | White and yellow |
Boiling time common nixtamal for tortilla, range (min) | 35–65 | 60–85 | 45–110 |
Preferred race for tortilla | Tuxpeño | Comiteco | Oloton |
Time steeping for nixtamal, range (h) | 1 | 12–16 | 12–16 |
Double boiling for the preparing tostadas, range (min) | Not practiced | 70–90 | 80–270 |
Preferred race for tostadas | Tuxpeño | Comiteco | Tuxpeño |
Women that practice double boiling for tostadas (%) | Not practiced | 29 | 85 |