Examining samples under the microscope, food scientist Raquel Gomez is exploring the microorganisms that not only enhance the nutritional value of tortillas but also allow them to remain edible for weeks without refrigeration.
Tortillas, a fundamental part of Mexican cuisine, are enjoyed daily across the country, from the dry northern deserts to the lush southern jungles.
Many Mexicans typically purchase fresh corn tortillas from local shops.
The flour version created by Gomez and her team incorporates probiotics, which are living microorganisms also found in yogurt and fermented foods.
They claim that, besides the health benefits, these tortillas have a longer shelf life—up to a month—thanks to their fermented ingredients.
Gomez, a professor at the National Autonomous University of Mexico (UNAM), designed them with vulnerable populations in mind.
According to statistics, nearly 14% of children under five in Mexico experience chronic malnutrition, a figure that rises to about 27% in Indigenous communities.
Fridges Are Not Affordable
While these tortillas aren’t available yet, they could be particularly beneficial for people like Teresa Sanchez.
Sanchez, a 46-year-old housewife, cooks meat over a wood-burning stove in her house, which has wooden walls and a metal roof.
She doesn’t have a refrigerator, much like many others in her town of Oxtuk in southern Chiapas, relying on traditional methods passed down from Indigenous ancestors.
“My mother always said this,” she shared with AFP. “If you can’t afford a fridge, how are you going to get one?”
Less than two-thirds of households in Chiapas have refrigerators, the lowest percentage among Mexico’s 32 states.
Data shows that the average high temperature in Chiapas increased to between 30.1 and 32 degrees Celsius (90 Fahrenheit) from 2014 to 2024.
Half of the region is deemed susceptible to climate change effects.
Oxchuc is situated in a cooler mountainous zone, but the absence of refrigerators forces locals to depend on age-old food preservation techniques.
“We consider what we’re eating, how many people there are, and then we boil it,” she explained. “Sometimes we salt and dry the meat in the sun. Tortillas are kept in containers made from tree bark.”
Sanchez typically shops for just the essentials, and she mentions her tight budget. “I don’t have a lot of money to spend,” she said.
No Preservatives
Gomez and her team utilize prebiotics primarily found in high-fiber foods to support probiotic cultures and generate beneficial compounds, she noted.
Thanks to the fermentation process, their lab-created tortillas don’t need artificial preservatives, which is another advantage, as per Guillermo Arteaga, a researcher at Sonora University.
Arteaga pointed out that calcium propionate, a common additive in processed flour tortillas, may negatively affect gut health.
The tortillas are mainly made from flour typical in northern Mexico, though Gomez is open to applying the same techniques to corn tortillas as well.
Researchers received a patent for these tortillas in 2023. UNAM has signed a contract to commercialize the product, though that agreement is nearing completion.
Gomez, who received recognition in December from the Institute of Industrial Property in Mexico, is looking for a partner to help distribute her tortillas.
She firmly believes that, despite their laboratory origins, consumers will still be interested in trying them.
