The producer is my motive

In this beautiful Mexico, we find millions of ingredients worthy of the highest kitchens in the world, we have infinite biodiversity, and the best thing is that we are proud of our customs and traditions, all of us as chefs, we take care of buying Mexican products and cooking with these to delight any palate and thus we feel proud of our dish because we are cooking our tradition. In Monterrey it is not the exception, the theme of local products has reached the preamble of culinary fashion in this metropolis. Everyone in the supermarkets buying Mexican products and looking for new products to find. But I wonder does anyone know where these products come from? Who or Who are behind these products?

In my childhood I had the joy of living for eleven years in the state of Hidalgo on an agricultural ranch, I recognize and know the work of the field, and the arduous task of harvesting a product. That is why I am very intrigued by who sells the products, whether it is the producer or an intermediary. So we took on the task at Koli of looking for producers of the key ingredients of local gastronomy, such as nopales, cabuches, orange blossom honey, apples, oysters, potatoes, oranges and citrus fruits. This is how we did not realize that the average utility that is between the cost of the product and the final price, is taken in a greater proportion by the intermediary, leaving a small margin to the producer, so that we can have better products, better harvests if with these margins it is only possible for the producers to move away from the land, Nuevo Leon is a very arid state and each time it finds land abandoned by the producers and this only falls to us because every day more products will be lost along the way, each time We will look more for imported products due to the same scarcity.

I really believe that we as chefs have to be the main promoters of our producers, every day we have to look for who produces not who sells, our time is focused on who has the cheapest product at the best price, how is this possible how can we demand a high quality product at a moderate price, the only thing we create is pressure from the intermediary towards the producer. Do we want to lower our costs? Let's look for and support the producers, we as cooks have to get acquainted with the producers with those people who work the land every day so that at the end of the season harvest the products that are so essential for our kitchens, that is why Koli seeks to reward the producer, They are the ones who give us the engine to be able to generate dishes of excellence and we have to have the ideology that it is up to us that they continue with their great work.

-The barbarian cook