A little bit of history, process and ideas to promote birote as a cultural heritage from México, specifically from Guadalajara

1. BIROTE
A TRADITION TO
PRESERVE
Sofía Elizalde Torreblanca
No. 2184326
Group LT-1510
Tourism
Teacher Chef Fernanda Vergara Bonilla
Business Tourism Trending Topics

2. History
• Birote is a type of bread that you can only find in Guadalajara,
Jalisco
• The climate, temperature, humidity and height of the sea level
makes it unique
• It has a French origin, a cook from Maximiliano’s court came to
Guadalajara, his last name was Birrott
• People used to say “Let’s go with the birrotes”, and started to call
the bread “birote”

3. Primary Production
• To make birote you need this ingredients:
• 500 gr. Of wheat flour
• 15 gr. Of yeast
• Water, the necessary to make the mass sticky
• 10 gr. Of salt
• Sugar, just a little bit to make the salt flavor better
• The principal ingredient is wheat
• In many cases wheat is transgenic
• Need of more organic ingredients
• Organic birote=Healthy life
• Maintain alive traditions being healthy

4. Food Production
• There is a very big problem with informal producers
• Lack of hygiene and food security
• We can’t have statistics because of the large number of informal
producers
• A normal bakery produces 85 pieces of birote in 1 day, this tell us
that the tradition is still alive, we just need to transmit it to the
world
• Make a investigation to make gluten-free birote
• Promote birote in and out Jalisco and México

5. Public Food
• Failures in food security because of the amount of informal businesses
• Lack of supervision of hygiene
• People get sick: locals stop buying and foreigners tell their friends,
relatives and social networks
• Promote consuming products in formal businesses
• Tell the government of the economic impact so they can decrease the
number of informal businesses
• More variety of birote: organic and gluten-free
• More market
• Distintivo H
• Cámara de comercio
• Bakers association
• CANAINPA: Cámara Nacional de la Industria Panificadora
• SAGARPA: Secretaría de Agricultura, Ganadería, Desarrollo Rural, Pesca y
Alimentación

6. Restaurants
• New trend of bakers producing traditional birote to maintain the
tradition
• Many restaurants produce their own birote but not the traditional
• Foreigners go to eat them thinking those are the original birote
• Win-win strategy with restaurants and our birote
• Nutritional facts
• Promote healthy life
• Maintain the tradition
• Importance in consuming organic products
• Include people allergic to gluten = More clients
• Make a change in Jalisco against obesity

7. Nutritional content of a common birote
Hechos Nutricionales por 1 mediano
Energía 523 kj
125 kcal
Proteína 3,87 g
Carbohidrato 22,59 g
Fibra 1,4 g
Azúcar 0,14 g
Grasa 1,94 g
Grasa Saturada 0,433 g
Grasa Poliinsaturada 0,375 g
Grasa Monoinsaturada 0,882 g
Colesterol 0 mg
Sodio 274 mg
Potasio 51 mg

8. Tourism
• Main attraction in Guadalajara is Tequila
• It can start as a complement of the Tequila events
• Appellation saying that birote can only be found in GDL
• A festival dedicated to birote
• Workshops to learn how to make it
• Conferences with principal producers
• Show room with different types of birote
• Degustation
• Restaurants making different dishes with birote as the principal
ingredient
• Activities for children
• History and importance for Guadalajara

9. Network
• Experts and assessors:
• SAGARPA: Secretaría de Agricultura, Ganadería, Desarrollo Rural, Pesca y
Alimentación
• CANAINPA: Cámara Nacional de la Industria Panificadora
• Bakers Association
• Social networks are fundamental
• Make an account with the principal social networks: Facebook, Instagram,
Twitter
• Publish articles, news, recipes and interesting facts so people can learn
more about it
• This way we can interact with people all around the world
• Letting them know how it looks like, describe how it tastes, where they
could buy, etc.
• When foreigners come, they can know immediately where and how they
could find it