Mesquite 2024 Harvest: Improving community nutrition, local economy and energy efficiency

Mesquite pods. Photo: Gabriela Suarez Gracida.

The 2024 Mesquite harvest season began with a surge of collection by the Comcaac mesquite flour production team in Desemboque, Sonora, taking advantage of the dry, scorching heat before the monsoon rains arrived. The abundance of pods were hand-picked by expert collectors who amassed mountains of pods to dry under the searing sun, with much more to be gathered by July’s end.  

Mesquite team (left to right): Cuitláhuac Iriarte Cornejo, PhD, Gary Nabhan, Juan Carlos Molina, Erika Molina, Priscila Molina, Rodolfo Peon Anaya (front). Photo: Laura Monti.

This year marks the 20th anniversary of the Comcaac Mesquite Collective led by Erika Molina, who helped found the collective with Cristina Monroy, Laura Monti and Gary Nabhan. To honor this achievement we purchased a new mill, a toaster and electric sifter and other infrastructure to increase energy efficiency and improve working conditions- thanks to the generous support of our partners Universidad de Sonora and Amazon Conservation Team. 

Gary Nabhan and Laura Monti learning to use an electric sifter. Photo: Gabriela Suarez Gracida.

Erika and her family manage the production of nutritious, gluten free flour. Traditional mesquite foods- tortillas, empanadas filled with pitaya cactus fruit, patties, cookies and bolitas are provided to children, elders and persons with diabetes and nutrition initiatives to improve community nutrition. Mesquite flour is high in fiber, vitamins and minerals nutrients that can that help prevent diabetes. The history and cultural heritage  of mesquite in Comcaac culture along with songs and stories is also taught.

Dr Rodolfo Peon Anaya, engineer at the University of Sonora helped modify and assemble a mobile electric hammer mill. Photo: Laura Monti.

This year Erika was awarded funds from Mexico’s institute of Indigenous Communities to develop a line of products that include a syrup, Mezcafé a nutritious coffee mix, honey and baked products. We expect that more entrepreneurs will expand mesquite products in the community.   

Mesquite empanadas. Photo: L.aura Monti.

The profits from flour sales creates a revolving fund that supports the mesquite flour production during the most difficult time of the year when commercial fisheries are off season and household incomes are low. Borderlands Restoration Network facilitates sales in the region and locally in Patagonia, Arizona (Red Mountain Foods).

For more  information, contact Laura Monti at (520) 678-2381 (text) or email lmonti@borderlandsrestoration.org.