March 6, 2014--First Day in Guanajuato, Mexico
Fifteen students/faculty left the Penn State Lehigh Valley Campus at 1:30 am and were joined by two more from Harrisburg at 3 am at Newark Airport. And so the journey began. We flew into Houston and then eventually made our way to Leon, Mexico, where we were greeted by our host and program guide, The Honorable Secretary Samuel Hayes, Jr. After a short wait at the bank to get some pesos, we made our way to the lobby of the airport restaurant for a debriefing by Secretary Hayes. We were then joined by the Altoona/UP contingent who had started their journey in Altoona at 3 am. The itinerary for the next 10 days looks to be outstanding and we are anxious to get started with a visit to the University of Guanajuato tomorrow morning.
After getting to the hotel and moving the suitcases up the various staircases to our rooms, we went into town to see the "Rally Guanajuato Corona 2014," which is part of the World Rally Championship. We sat for about an hour and a half of the steps of the Teatro Juarez awaiting the rally cars and their drivers. This is a big event in Guanajuato and the streets and tunnels are closed to traffic. It was neat to be part of such a momentous event on our first day here.
Tomorrow the fun continues. But tonight we just enjoyed this beautiful World Heritage city.
March 7, 2014--DAY 2
What a whirlwind day! We started at 7:45 am with a bountiful breakfast at the hotel--eggs, cereal, pancakes, meat, beans, yogurt, fresh fruit and juice. We followed Secretary Hayes' advice and ate like kings knowing that we had a full day in front of us.
First stop was the University of Guanajuato (Guanajuato Campus) where Dr. Sergio Arias, Director of the International Education Program at UGto (University of Guanajuato), provided us with an overview of the Guanajuato as well as UGto and its programs. Like Penn State, UGto is a public university geographically dispersed throughout the state of Guanajuato; it has four campuses: Guanajuato (main campus), Irapuato-Salamanca, Celaya-Salvatierra, and Leon. Interestingly enough, UGto also oversees ten high schools in the state, one of which, Preppa Guanajuato, we visited later in the day. Next, we heard from Dr. Luz Marie Muñoz, who is head of the Language Department at UGto. The Language Department offers a four-week summer program in which students from all over the world come to the Guanajuato campus to study language—Spanish, Italian, Japanese, English, and German.
Next, it was off to Preppa Guanjuato, one of the ten high schools administered by UGto.
At Preppa, we had a presentation from the administrators and faculty at Preppa. Olga Florez, an English teacher at Preppa, provided an overview of the high school program. There are 1500 students at Preppa and they attend high school in two shifts, from 7 am-1 pm and from 2 – 8 pm to accommodate all the students. Although they are a public institution, the students must apply to go there and they qualify by having completed middle school and passing an entrance exam. Preppa only accepts 50% of its applicants (and 10% of them are from other areas outside the city of Guanajuato). There are two semesters for each academic year (august to December, and January to May) and students must pay $100 each semester plus books and materials.
The facilities were very impressive. Preppa has an artificial turf grass soccer field, swimming pool, and gymnasium as well as state of the art computer labs and classrooms. They even have their own greenhouse!
One of the legislators asked the students, now that you have been to Guanajuato, have your impressions about migrant workers changed? Nate Repetz gave a very inspiring answer when he told the group that although some people in the United States may look down on the work that migrants do, those of us in agriculture have great respect for them and what they bring to our country.
Afterwards, Secretary Hayes thanked the students for their professionalism and how well they represented the University and America. And now it was time to have some fun. Over the next hour, we went on a swift tour of the city of Guanajuato, Secretary Hayes-style. We went to the Hidalgo Market to see the open air produce and products stands. From there, we visited a number of different shops including silver, leather, pottery and candy—all things Guanajuato are known for producing. At the end of it all, we treated ourselves to a great Italian meal and some Mariachi music. What a beautiful ending to a beautiful day! Tomorrow, we are off to see the historical and cultural sites of the region including a local charro (Mexican rodeo)!
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The UGto is a large university offering bachelor’s, master’s and doctoral degree programs and have they work with a number of universities in other countries to provide joint programs. In fact, one of their main goals is to internationalize the curriculum as well as the student body and they recently received a grant to provide a summer program where students from other countries can work with UGto researchers to explore a variety of projects as well as learn Spanish and the history and culture of Guanajuato.
Karina Ramirez, head of the Teaching English as a Second Language (TESOL) Program, spoke about the work they do to prepare teachers of English for the Mexican schools. Penn State Lehigh Valley has been fortunate to work with the TESOL program through our Lehigh Valley Writing Project. Last summer, two LVWP Teacher Consultants spent a week at UGto working directly with primary level teachers to help to prepare them to teach English in the schools. In 2009, Mexico instituted a national program requiring that English be taught at the primary levels (it is already taught at the middle and secondary levels), and UGto, knowing Penn State Lehigh Valley’s work in this area, asked us to help support their efforts. It was a wonderful experience for both Penn State and UGto and we plan on continuing our work together this coming summer.
We had a chance to meet and talk with the Preppa students. Today was Women’s Day so they had both the boys and the girls dress up in high heels and run races. It was a lot of fun to watch! We left Preppa very impressed by the faculty, students, and facilities.
We took a short break for lunch and went back to the hotel briefly before heading to the government building right down from the hotel. Here we met with representatives (called deputies) from the various regions of Guanajuato who were there to discuss public policy and migrant family issues. The state of Guanajuato has a significant number of its citizens go to the United States for short periods of time to work a variety of agricultural jobs. In Kennett Square, outside of Philadelphia, migrant workers from Guanajuato work in the mushroom plants. Over 2 million dollars a year comes back into Mexico from the migrant workers, which has a significant impact on the economy of the region. It was very interesting to hear about the other side of migrant work and what it means to the people of Mexico. As each of the legislators talked about different issues affecting their regions, we got to see a more complete picture of the state of Guanajuato—its people, economy, industry and agriculture.
Overall, the legislators were very impressed by our students and our willingness to come to their country and Guanajuato to learn more about what we can do to work together to solve the world’s most pressing problems. As Secretary Hayes has said before, “We should not let a little trickle of water like the Rio Grande stand between us.”
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March 8, 2014--DAY 3
In the museum, we learned more about their struggle for independence as mural after mural depicted the often vivid and gruesome scenes of oppression by the Spaniards. The clay busts of the faces of the four heroes are in the great hallway in the museum where an eternal flame burns to honor them as heroes of Mexico.
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After the museum, we boarded the vans and drove to Irapuato to see the Mexican National Rodeo. Here we met Dr. Luis Parra, professor in the Division of Life Sciences at the University of Guanajuato’s Irapuato-Salamanca campus and took our seats for the show. “Charreria” is a national sport of Mexico, and it is “in the style of horsemanship, which evolved during the time of the Hacienda system.” There are nine different events, including reining, heeling, steer tailing, bull riding, team roping, riding bareback, forefooting, and “El Paso de la Muerte,” where a charro riding bareback attempts to leap from his own horse to an unbroken horse without reins and ride it until the horse stops bucking. It is the last event of the rodeo and the most dangerous.
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The crowd welcomed the PSU contingent early in the show so we felt quite welcome. The pageantry surrounding the event was extraordinary as women in colorful dresses rode sidesaddle thought the various formations. It was exciting to see this important aspect of Mexican culture.
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After the rodeo, we went for lunch and then headed to the Mummy Museum, which is one of the biggest tourist attractions in Mexico. Starting in 1865, a local tax was imposed on relatives of the deceased in order for the person to remain interred. If the family could not pay the tax, the bodies were disinterred. A small percentage of these interred bodies were mummified and the government stored these mummies in a building. The story is that cemetery workers started charging people to come in and look at the mummies and soon became a museum. The tax was abolished in 1958 so no more bodies have been added to the collection, but the remains that are there are very jarring and disturbing. One only has to go through the Museum once to feel the effects of the tax law and its impact on the local culture.
Tomorrow we are off to the silver mine, the Majolica pottery factory, and Delores Hildago.
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March 9, 2014--Day 4
Entering the town was a challenge on the big bus, but we finally made it. We stopped briefly at the Delores Hidalgo Church and then made our way to the Hidalgo Museum, which is the original home of Miguel Hildago. Here we met Pablo and his son (Pablo, Jr.), a former political leader in Delores Hildago and a good friend of Secretary Hayes. It was easy to get a sense of life for him here and how the church was the center of everything else around it.
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First stop: Santa Rosa Majolica Pottery Factory. Today we were on the big bus! We spent our first hours in the wonderful world of Majolica pottery, which originated in the 16th century. According to Santa Rosa’s company information, the clay of the local Sierra de Santa Rosa Mountains is used in the pottery and each is a hand painted unique work of art. We spent over an hour combing through the various pieces of pottery, and in the end, leaving behind many of our pesos. The group boarded the bus with bags in hand and headed to the town of Delores Hidalgo.
The ride north to Delores Hidalgo was a special treat for the BIOL students (and everyone else as well). As we left behind the mountains of Sierra Gorda, we drove through the high desert and saw hillsides covered with cacti, mesquite, dry grasses (indigenous plants to the region), as well as think rocky soils and intermittent streams of rich, deep soil where the people grow their crops. There were beautiful houses built into the hillside cliffs with fantastic views for miles on end.
Miguel Hidalgo, the Father of Mexican Independence, was a Jesuit priest who served the town of Delores in the early 19th century. He was a champion of the poor and worked to help them become self-sufficient by growing their own crops and making their own goods. However, the Spaniards discouraged these practices. Frustrated by these policies, he became one of the leaders of the Mexican War of Independence.
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We left the museum and headed to a local restaurant—all 27 of us, Isabel (our guide), Pablo and his family—35 in all! Most of us had the buffet, which included chicken mole, chile relenos (Dr. Kackley’s favorite), and other delicious dishes and dessert (the coconut flan was fantastic!). We had live music, and Pablo (the son) joined the students to talk with them about their interests. Pablo’s family is in the chile (pepper) business, which transports 100% of its crops abroad (a good bit to the USA).
Outside, Pablo (son) gave us a brief history of the significance of the church. As the center of the town of Delores Hidalgo, it was the mainstay of the community. Hildago’s famous cry for independence (Grito de Delores) calling the Mexican people to rise up against the Spaniard’s was made from these steps. Pablo told us that every September 16, the Mayor recreates this speech and then the people of the town spend the day in celebration. It is obvious that the people of Delores Hildago and of Mexico hold great respect for what Hildago did to free them from the Spaniards.
Last stop: Bocamina San Ramon Silver Mine. The big bus got close enough for us to walkd down the street to the mine. Twenty-two brave souls donned hard hats and climbed down into the mine to experience what mine workers did when they were mining silver back in the late 18th century. The walk back up to the top was a bit exhausting, though.
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After lunch, we went back to the Hildago Church and went inside. This edifice was built in the late 18th century and the interior is phenomenal. The walls and pillars are covered with a 16K gold overlay which was extracted from a local mine. We had an opportunity to spend some contemplative time and appreciate this great architecture.
Afterwards, we crossed the street and went into the town square, which was brimming with activity on a Sunday afternoon. We saw dancers, people selling chotchkies, and, of course, homemade ice cream vendors—something Delores Hidalgo is known for. The vendors offer tastings of their products, many of them quite exotic (cerbeza [beer], tequila, avocado, queso). The ice cream was outstanding!
At the end of our long day, we then boarded our bus back to Guanajuato and our El Meson de los Poetas home. We’ve had fun the last two days experiencing the history and culture of Guanajuato and beyond. Tomorrow the work begins: the BIOL students to Irapuato to work with the UGto students; the EDUC students to Preppa Guanajuato and the UGto Language Program to work with students and learning more about the educational systems of Mexico.
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March 10, 2014--Day 5
We all began our day with breakfast but then went our separate ways. The “linguists’ (as Secretary Hayes likes to call them) went to Preppa Guanajuato to attend English classes there. The BIOL students got on the bus and drove to the Irapuato campus to work with the UGto students in the Life Sciences Division.
The EDUC students and the three PSU faculty (aka linguists) arrived at Preppa at 9 am to attend the first of three English classes. The teacher, Olga Florez, has been teaching English at Preppa for five years. She actually majored in Chemistry but had the opportunity to take an English teaching position at the school; she actually went to high school there herself so everyone knew her. We had the opportunity to sit in on three of her classes which were all at the same level---“sophomore” high school students in their second semester of English at the high school. (The high school levels here are 10th grade through 12th grade.) Each of us worked with a group helping them to understand the story and to come up with some alternative endings, which were very creative. The students rose to the challenge and acted out the endings in English. We laughed at all of them—they were so good! The students seemed to appreciate our help and we were so fortunate to have the opportunity to be in their classes.
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The students in each of the classes were working on the same assignment, which helped us to become familiar with the material and also see the differences among the classes. The focus of the lesson was on “Legends of Guanajuato” and the students had to read a story in English, answer questions about it, come up with alternative endings and then act out one of those endings in a short skit. The students formed into three groups and each group read a different story. The first was about a person who gambles with the devil and loses all that he has, including his wife. The second was the story about the “Kissing Alley” (which we visited the other day) about two young people who fall in love because the balconies of their homes are within kissing distance; the father of the girl forbids the relationship because the boy is poor and kills the daughter. The third story is about a woman who asks a man to help her get to the top of the mountain; if she gets there, the city of Guanajuato will turn to silver. If not, they both die. (We all noticed the sad endings for each of the stories!)
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After our classes at Preppa, we went back towards UGto for lunch. Six Preppa students joined us and we had a wonderful time talking with them and learning more about their interests. Their English language skills were very impressive, as they did not hesitate to try and convey what they had to say. We spent almost an hour and a half with them and enjoyed it. We are looking forward to our next visit.
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After lunch, we went to the UGto and met Bob, who was also part of the presentation last Friday. Bob and his colleague Mario took us on a short tour of the building and explained some of the history to us. We then went to the “Biblioteca Armando Olivares” on the UGto campus, which houses very rare books. Here we met the librarian, Francisco Gonzales Garcia who actually is an engineer by training but ended up working in this library towards the end of his career. There are 60,000 books in this “climate-controlled” library in a variety of languages. Francisco welcomed us and then took us to a special part of the library called the “Conventos” section because of the contents. (The library was once part of a church.) In the library is one of the oldest bibles in the world; in fact, there are only three in existence—one at the Vatican, one in Washington, DC, and one in Guanajuato. Francisco then went on to show us a variety of different books including Houdini’s books about magic and Jules Vernes original books (such as “Journey to the Center of the Earth”). In addition, he talked about the preservation of the books and showed us what happened to some of the books before “climate-control” that were eaten by silverfish. It was amazing!
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After the library, we went back to the UGto Language Department and sat in on the highest-level English class with the teacher, Tere Guittierez. The focus of the less was on war and they were looking at a variety of instructional materials about the film (and Broadway musical) “Oh, What a Lovely War!” The students were asked to talk about the wars they know of that have occurred in the last 100 years. It was interesting to note that Mexico has not been involved in a war within this time frame, so many students talked about the US wars---World War I, World War II, Korean War, Vietnam War, Afghanistan War. They were asked how they felt about war, whether it was necessary, how war is fought now compared to 100 years ago, etc. Each of us worked with a small group of students to discuss these questions. The students were very knowledgeable and were able to express themselves quite eloquently at times about this somewhat contentious subject. After talking about the responses in a large group, we listened and viewed clips from the film. It was such a great experience to see the students interested and engaged in learning English (although for many of them it was a third language!). The EDUC students ended up exchanging contact information with each other and will no doubt be sharing some time on Facebook.
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For the BIOL students, today began the intensive biology portion of the course. We started by traveling to the National Genomics Laboratory. On the drive down the Honorable Mr. Hayes used the beautiful scenery to impress three key teaching points upon us. First, he showed us gully formation on the side of hills. These gullies form from erosion and pose a serious ecological problem to the land. The land erodes readily due to a lack of rooted vegetation. This led to the second teaching point. It is a common practice for Mexican farmers to burn their land to get rid of the underbrush. This helps them eliminate competing plants and some parasitic organisms. However, this benefit is outweighed by the poor soil conditions in the area. By burning the plants the farmers are eliminating a potential source of nutrition for future plants. Mr. Hayes was quick to point out that until recently this was a practice used by US farmers. The important thing is that we need to share best practices so that we can reduce the learning curve among nations. The final teaching point dealt with water. Many Mexican farmers spray irrigate in the middle of the day. This is one of the most wasteful irrigation techniques because a large percentage is lost to evaporation. Spray irrigation also results in more foliar diseases. By contrast many farms in drought stricken Texas use drip irrigation. Drip irrigation is 95% efficient. Mexican farmers don't use it for one simple reason, it is too expensive. This is a prime example of an economic and ecological clash consuming the Guanajuato area.
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The National Genomics institute was constructed in 2007 and is the gold standard for Genomics research in Latin America... perhaps the world. The beautiful building was designed by a world-renowned Mexican architect. The building reminded me of Falling Water in PA. The Penn State students met their Mexican counterparts Ior the first time here. These students are amazing. They represent a wide variety of majors and can speak English very well. Our first activity together was a lecture about the institute by Stewart Gilmore. Stewart is a Ph.D who is from Connecticut and has attended Stanford University and The University of Pennsylvania. Stewart told us about the different research conducted at the Institute and then fielded several good questions from students. We then headed over to The University of Guanajuato Irapuato-Salamanca campus. This campus houses the life sciences department for the university. At the campus we got lectures on agave, mesquite, and cacti. In the afternoon we walked through an Agave field and tasted agave juice. We visited the Agave Center for recollection of agave miel where we discussed the production of polque. The University has a tissue culture lab where different species of plants are grown on an agar to accelerate the growth process. We then visited the National Agave Collection where the genetic diversity of the agave species is preserved. We finished the day with a trip to the hacienda home and tasted polque and honey made from agave.
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March 11, 2014--Day 6
We left early this morning and drove about 45 minutes to the Irapuato campus to pick up Luis Ramos and three UGto students to take them on our trip today. First stop was Hacienda Correlejo, which is a tequila factory. Correlejo is one of the biggest tequila producers in the region and transports its goods all over the world. We took a tour of the factory and learned about the production and bottling of tequila. We also learned a lot about this history of the Hacienda, as this was where Miguel Hildago was born and raised. (In fact, the Corelejo bottle has his signature on it.) We got a chance to visit the store and taste as well as purchase a variety of tequila products.
Next, we headed to the Peralta Pre-Hispanic Indian Ruins. This ancient site was only found in 1999 when the gas company was looking to put a pipeline through part of the hills. What they uncovered was a "village" (see replica to the right) for local Indian tribes between 300 and 700 AD. "According to archeologists the city declined and collapsed due to the overexploitation of the surrounding deciduous rainforest and it was abandoned around 900 CE. The site occupies 150 hectares divided into a center with five surrounding settlements. The most important structure is called the "Patio Hundido" (Sunken Patio), whose name comes from the four pyramids that are at the corners" (Wikipedia, Guanajuato).
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Afterwards, we drove to the Tequilera Real de Penjamo, another tequila factory in Guanajuato where we met Javier Arroyo Solis, the owner (a friend of Sam’s) who provided us with lunch as well as a tour of his facility. The place was beautiful and the lunch was great! Javier even serenaded Dr. Kackley with a wonderful love song. He loves to sing and has even recorded a CD, which several of us bought—including Dr. Kackley. Javier is a “unique individual,” as Secretary Hayes tells us, and we enjoyed our time with him at his hacienda.
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March 12, 2014--Day 7
In the second class, the EDUC students and Pilar’s class had a similar interaction, but Pilar had selected a group of students to present information (in English!) to the entire class about their respective towns. It was great to hear about places we had been to, such as Delores Hidalgo, and what they thought was exceptional about their hometowns.
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The “linguists” met the Preppa students and treated them to Starbucks before heading up the hill to the school. We started right in with Maestra Pilar, who is responsible for teaching the “juniors” who take English language in their third and fourth semesters. Pilar studied English in Oregon and is very fluent and knowledgeable about teaching English. For the first class, the students asked the EDUC students about general information about their country, their classes and their interests. It was a wonderful exchange between the two groups.
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In the third class, Pilar followed the same format as the second class. The EDUC students quickly got involved with the groups and then select students presented information about their towns. The students were great! Anyone who has ever tried to learn another language knows how difficult it is, but to be able to stand in front of a group and practice that language is truly amazing.
Pilar was so impressed by the EDUC students that she asked them to stay on for an extra class, which they agreed to do. When they were finished, they headed back into town for a quick lunch at a wonderful Indian restaurant. (Guanajuato has an incredible international cuisine.) Afterwards, we all headed to the Language Department to meet with the students from the baccalaureate degree programs in English and Spanish, as well as attend a Spanish class, which was challenging.
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The BIOL students also had a productive day. As quoted by the Honorable Samuel E. Hayes, Jr. "Water may be the most critical resource to manage in the 21st century." Aquifers are being drawn down faster than rainfall can replenish affecting both the United States and Mexico. This is the number one problem facing the state of Guanajauto. Today our day covered water shortage problems and how the state of Guanajauto is addressing these issues. The photo on the right is a greenhouse setup with conservation practices such as the use of plastic to hinder evaporation. The plants set on styrofoam slabs which float on a water base. "Wicking" allow tshe plants to take up water.
Our next stop for the day took us to the El Bejio to learn first hand how the Bread Basket of Guanajuato deals with water management issues to maximize a twelve month growing season. Crops produced in this area include small grains such as barley, wheat, sorghum and corn. Vegetables produced include broccoli, asparagus, peppers, squash, onions and tomatoes. Strawberries are also grown extensively in this area. Thanks to agriculture in Mexico we can enjoy fresh vegetables during the cold winter months in Pennsylvania.
"El Bejio" depends upon irrigation for the production of its crops. Water is precious and growers face many challenges managing water for their crops. Growers must adhere to strict regulations and quotas. Water is purchased for 500 pesos/hectare which is approximately $45 per two acres. The water is released on a timed basis of no control to the growers. The current crops are now receiving their third application of water. We saw wheat fields today which will be harvested in May. Producers are hoping for a fourth watering before harvest. |
We began our busy day's schedule at the University of Guanajuato, Irapuato, with Dr. Rafael Ramirez at his research site. Dr. Ramirez's research "How Can We Harvest Rain" centers upon developing water conservation techniques for limited income people to supply water to their communities. We viewed simple projects made of basic, inexpensive materials which are adaptable for a family or community. While visiting with Dr. Ramirez, nine University of Guanajuato students joined our group. These students will travel with us to the various sites for the remainder of the week. It's an incredible opportunity for the students from both Universities to intermingle sharing with each other and overcoming the language barrier. On Friday afternoon the students will present topics together addressing issues covered during our trip. The photo on the left is an example of plants and flowers grown in the greenhouses that are purchased by local suppliers. The income received is used to finance the greenhouse facilities and employees, including student workers and student scholarships.
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On our visit we were joined by members of the Growers' Association (equivalent to our Farm Bureau) and water irrigation engineers and contractors. We witnessed the building of a new irrigation system started in 2005 (see photo on the right). Today the project is 98% completed and upon completion this system will supply water to over 8,000 acres of crop land for 1200 growers.
The water irrigation project has faced many challenges. The availability of water to the dams has and will always be challenging. Last year the area received below average rain fall amounts typical for the area which resulted in a shortage of water for crops and the end result was below average crop production. The lack of power is also another challenge. Gravity flow is greatly depended upon to transport the water supply. A man made obstacle to the project is the obstruction of highways for laying down of water pipelines. |
During our visit we learned the ins and outs of growing strawberries. Strawberries are considered a high perishable, high value product. During the months of October-February strawberries from Guanajuato are exported to the United States for our enjoyment. We can consume Guanajuato strawberries within two days from field to table. Beginning in March, the strawberries in Florida and California come into production and Guanajuato concentrates on selling their berries to local markets.
You may ask, "Why do strawberries grow so well in Guanajuato?" First, the climate is ideal. Next, the soil is a dark, volcanic, fertile type. Lastly, the pH of the water is deal at 6.5. Two methods for strawberry production are open field and high tunnels. We tend to be more familiar with open field growing. High tunnel growing provides more advantages over the open field method. Producers are able to better control environmental variables. Controlling the temperature for the delicate strawberry is very important. The covering of the high tunnels provides even warm temperatures during the day to hold over those frosty winter mornings while also providing protection from the intense sun. We covered a great deal of ground today learning more about environmental and agricultural challenges. Throughout the day, it was evident water issues were a common thread throughout. Overall, we gained a great deal of knowledge and a greater appreciation today for often times the simple techniques we can implement in our daily lives in conserving and protecting our water supply to yet the complicated management of monitoring our water supply for today's and tomorrow's uses. Yet so much of this concern could possibly be alleviated by educating and informing others of good practices to instill in our everyday lives to ensure a water supply for tomorrow.
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After our tour of the El Bejio we returned to the University of Guanajuato to enjoy a pizza lunch with the Mexican students and staff. Following lunch Dr. Graciela Rui-Aguilar and her students provided an informative afternoon session for learning more on how to teach basic, useful projects to assist people with good water conservation practices. Currently water efficiency is only 40% with a 60% loss. The University of Guanajuato students set up stations for us to learn "hands on" of some of these practices which are being taught to poor rural communities.
The strawberries are watered by drip irrigation with the water lines buried just under the ground surface. This prevents excessive evaporation. Nutrients such as fertilizer are added carefully in bulk via the irrigation water. Water must be monitored carefully as either too much or too little will result in an undesirable product.
Strawberries are also susceptible to diseases such as powdery mildew, root rot and grey mold. Pests such as insects and rodents also threaten this sweet fruit. Constant management is required for a profitable crop. The strawberry plants last for eight months per season for up to two years. After this time, a new crop replaces the strawberries such as tomatoes. This helps break any disease or insect cycles and allows the soil to not be depleted of the same nutrients over and over. |
March 13, 2014--Day 8
Second to last day. The group was split—EDUC students to Preppa and the UGto Language Department; BIOL to Irapuato.
The EDUC students' first stop: STARBUCKS! Each morning, we actually want to go to the local coffee shop next to the hotel, but they are not open when we leave. Instead, we pick up the Preppa students at the steps of UGto and then head over to get coffee in the square. It gives us time to just talk with the students and get to know them better (and the coffee is an added bonus!). First class at Preppa: MUSIC. The music director, Senor Tudon, had us all participate in a fun musical exercise in which we clapped to a particular beat. The students seemed very engaged with the activity—and they had to be because he had everyone in small groups clapping to a different beat! It definitely sounded like an orchestra in the end. In the finale, he picked students to serve as “guest conductors” of the clapping. It sounded great! Last Preppa class: BIOLOGY. Dr. Rosa Elena Lima Gomez was the instructor for this “sophomore” level biology class. Today, students were doing a lab on blood types. She had 42 students in the lab and they were in groups that took turns analyzing their own blood types by pricking their fingers, adding their blood to a segregated dish and then adding solutions to determine type. It was fascinating and definitely something you would not see in US high schools. Every student at Preppa has to take this biology course and it often determines whether they will go on in their “senior year” in a science track or not.
Dr. Lima was a veterinarian prior to becoming a teacher. She has written her own text and lab manual (with others) to use throughout the Preppa system so that all students have the same curriculum. She also runs an exchange program for Preppa students who spend two weeks in a high school in Newton, Massachusetts, taking biology classes and exploring American culture. She is an enthusiastic and caring instructor and it is obvious that her students really enjoy her class. We said our goodbyes to the teachers and students as Preppa, as this was our last day at the school. It was a very productive learning experience and the students really had a chance to bond through the various activities. By the end of the day, we were passing a number of students in the hallways and saying hello to them because we knew them. What a wonderful experience for both groups.
We said our goodbyes to the teachers and students as Preppa, as this was our last day at the school. It was a very productive learning experience and the students really had a chance to bond through the various activities. By the end of the day, we were passing a number of students in the hallways and saying hello to them because we knew them. What a wonderful experience for both groups. |
Second class: MATH. When people are in another culture, they have many moments of feeling clueless about what is going on. This was one of those moments. We sat through analytical geometry entirely in Spanish. It is often said that math is the universal language because numbers are the same everywhere, but today’s lesson drives home the point about how much “language load” there is in math. If a student does not understand what a teacher is saying, he/she will not be able to solve the problems. English language learners are sometimes put in lower level math classes where they already know the content so they can learn the language without feeling lost. Mario Ardellano, the teacher of this rather large class by American standards (42 students) worked through problem after problem on the board, as they were reviewing a test they had taken yesterday.
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This was our last visit to the Language Department on this trip. It was sad to say goodbye to the many great people we met along the way, but we are hopeful that we will return at some point to either study Spanish or work directly with the schools.
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A couple of the Preppa students took us to a little Mexican restaurant not too far from the school. We had enchiladas, queso fondido, and quesidillas for lunch before heading up to the UGto Language Department. Once there, we met with Martha Wario, an instructor, who presented information about the UGto Spanish language program as well as information about various sites and activities around Guanajuato---many of which we had already been to! We then had a tour of UGto’s language learning lab (CADI). This facility is magnificent. Students in the Language Department programs (and other students for a fee) have access to a variety of self-directed language learning materials as well as tutorials (one-on-one with a tutor or through videos) in order to learn a variety of languages—Spanish (obviously), English, French, German, Japanese, Russian, Arabic, etc. Students can check out a variety of materials or stay in the lab and watch current movies. They serve over 700 students through the lab and many community members volunteer their time tutoring students. What a wonderful asset to UGto as well as the community.
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The biology students also started out bright and early this morning and food safety was the theme for the field trip experiences. We often take it for granted for the safe, high quality foods we consume on a daily basis. Behind the scenes are protocols and regulations our foods must pass through from state of origin to our eating establishments.
To ensure the safety of our food supply a preventative management system Hazard Analysis & Critical Control Points (HACCP) covers the realm of regulations providing us a safe food supply for our consumption. This is an international food safety protocol, which follows the production route of our food starting at the point of origin whether it be the fields or processing plants to our tables. These regulations must be followed for food production links such as processing plants, distribution centers, super markets, cafeterias and restaurants. Each food production unit must be able to provide a trace back of its products, an accountability system to trace back to food of origin. We also learned that despite the great efforts done to protect our food before we bring it home, most food safety issues usually occur in the home.
Our first stop of the day took us to General Mills in Irapuato. GM is the 6th largest food company in the world. We visited the Green Giant sector where we learned and witnessed the processing of vegetables we consume and enjoy in Pennsylvania through out the year. This is the only vegetable processing plant GM has in Mexico. The state of Guanajuato was chosen due to the ideal climate, which allows vegetables to be produced year round.
At this site, three premises exist: frozen foods, dry foods and green houses. Under frozen foods broccoli makes up 85% of its production. Other vegetables processed include cauliflower, peppers, carrots, celery, asparagus and brussel sprouts. The carrots and celery are used in Progresso Soups. The "Steamer" line of vegetables is also processed at this plant. The dry foods line consists of the El Paso brand foods with taco products being the primary product. The green house premise discussion opened many eyes. GM starts each of its vegetable products from seed in its own green houses and once the seedlings are ready for transplanting they are transferred to outside growers. GM sets high standards and criteria for these growers with weekly visits to provide technical support to ensure the quality and quantity of the product are met. Broccoli can be produced in 85 days from seed to finish product.
GM growing their own plants allows for standardization and predictability. This integrated process allows the company to predict the future and have control of the quality and quantity of its products. Why is this important? Overall, this provides profit and safety for all and in the end a happy, satisfied customer.
We toured the Green Giant frozen food processing plant where we witnessed the processing of broccoli, brussel sprouts and asparagus. On the side, we learned that all processed brussel sprouts are shipped to the United States. Before entering the plant, we had to adhere to strict safety and sanitary codes. We were required to wear closed toed eshoes, long sleeves, hair pulled back, no make up (yikes!) or jewelry was allowed either. The company supplied us with additional accessories to wear: long white coats, hair nets, protective glasses and ear plugs. We were quite a sight to see! We also scrubbed up our hands before entering the plant much like a doctor. Unfortunately, we were not allowed to bring in our cell phones or cameras, so we can not share with you how we looked. Once inside we witnessed the vegetables being processed.
To tie in with yesterday's water issue lessons, we also learned that GM has set aside $50,000 to train and assist growers with water handling techniques to ensure water conservation and safety.
Our next stop for the day was to the Cremaria Cuadritos milk processing plant located in Celaya, Guanajauto. To begin we must begin with a few important facts regarding the dairy industry in Guanajuato. Guanajauto is considered a dairy state ranking sixth in Mexico for milk production. The large black and white cow known as the Holstein is the most popular breed. Mexico is unable to produce enough milk for its current population. It's only 40-50% self-sufficient for milk production. To satisfy the difference Mexico imports dry milk from the United States and Europe. Water is added to the dry milk and then processed into dairy products such as cheese.
The Cremaria Cuadritos milk processing plant company has been in business for over fifty years producing dairy products. The company also has a small business section which concentrates on producing soy and organic dairy related products. The soybeans for the soy products are imported from the United States. Another case in point, soy beans do not grow well in Mexico due to the amount of daylight and night time hours which are ingot ideal for growing soy beans.
We once again dressed in our caps and gowns to tour the facilities. On our tour we observed the making of several forms of mozzarella and other soft cheeses. We even saw American cheese being produced. As with the Green Giant facility we observed strict food safety protocols in place as the plant was constantly being cleaned and employees practicing safe and sanitary procedures. Unfortunately, we were unable to take photos to share with you.
After ending our tour at the Cremaria Cuadritos milk processing plant, we continued our day across the El Bejio arriving at the ranch of Arturo and Irene Nieto also located in Celaya. The 200 year-old hacienda was a picture book scene to behold with its proud brick structures and manicured landscaping. This provided the perfect back drop for our afternoon meal. We enjoyed several tasty traditional Mexican dishes served to us on the picturesque hacienda grounds.
To ensure the safety of our food supply a preventative management system Hazard Analysis & Critical Control Points (HACCP) covers the realm of regulations providing us a safe food supply for our consumption. This is an international food safety protocol, which follows the production route of our food starting at the point of origin whether it be the fields or processing plants to our tables. These regulations must be followed for food production links such as processing plants, distribution centers, super markets, cafeterias and restaurants. Each food production unit must be able to provide a trace back of its products, an accountability system to trace back to food of origin. We also learned that despite the great efforts done to protect our food before we bring it home, most food safety issues usually occur in the home.
Our first stop of the day took us to General Mills in Irapuato. GM is the 6th largest food company in the world. We visited the Green Giant sector where we learned and witnessed the processing of vegetables we consume and enjoy in Pennsylvania through out the year. This is the only vegetable processing plant GM has in Mexico. The state of Guanajuato was chosen due to the ideal climate, which allows vegetables to be produced year round.
At this site, three premises exist: frozen foods, dry foods and green houses. Under frozen foods broccoli makes up 85% of its production. Other vegetables processed include cauliflower, peppers, carrots, celery, asparagus and brussel sprouts. The carrots and celery are used in Progresso Soups. The "Steamer" line of vegetables is also processed at this plant. The dry foods line consists of the El Paso brand foods with taco products being the primary product. The green house premise discussion opened many eyes. GM starts each of its vegetable products from seed in its own green houses and once the seedlings are ready for transplanting they are transferred to outside growers. GM sets high standards and criteria for these growers with weekly visits to provide technical support to ensure the quality and quantity of the product are met. Broccoli can be produced in 85 days from seed to finish product.
GM growing their own plants allows for standardization and predictability. This integrated process allows the company to predict the future and have control of the quality and quantity of its products. Why is this important? Overall, this provides profit and safety for all and in the end a happy, satisfied customer.
We toured the Green Giant frozen food processing plant where we witnessed the processing of broccoli, brussel sprouts and asparagus. On the side, we learned that all processed brussel sprouts are shipped to the United States. Before entering the plant, we had to adhere to strict safety and sanitary codes. We were required to wear closed toed eshoes, long sleeves, hair pulled back, no make up (yikes!) or jewelry was allowed either. The company supplied us with additional accessories to wear: long white coats, hair nets, protective glasses and ear plugs. We were quite a sight to see! We also scrubbed up our hands before entering the plant much like a doctor. Unfortunately, we were not allowed to bring in our cell phones or cameras, so we can not share with you how we looked. Once inside we witnessed the vegetables being processed.
To tie in with yesterday's water issue lessons, we also learned that GM has set aside $50,000 to train and assist growers with water handling techniques to ensure water conservation and safety.
Our next stop for the day was to the Cremaria Cuadritos milk processing plant located in Celaya, Guanajauto. To begin we must begin with a few important facts regarding the dairy industry in Guanajuato. Guanajauto is considered a dairy state ranking sixth in Mexico for milk production. The large black and white cow known as the Holstein is the most popular breed. Mexico is unable to produce enough milk for its current population. It's only 40-50% self-sufficient for milk production. To satisfy the difference Mexico imports dry milk from the United States and Europe. Water is added to the dry milk and then processed into dairy products such as cheese.
The Cremaria Cuadritos milk processing plant company has been in business for over fifty years producing dairy products. The company also has a small business section which concentrates on producing soy and organic dairy related products. The soybeans for the soy products are imported from the United States. Another case in point, soy beans do not grow well in Mexico due to the amount of daylight and night time hours which are ingot ideal for growing soy beans.
We once again dressed in our caps and gowns to tour the facilities. On our tour we observed the making of several forms of mozzarella and other soft cheeses. We even saw American cheese being produced. As with the Green Giant facility we observed strict food safety protocols in place as the plant was constantly being cleaned and employees practicing safe and sanitary procedures. Unfortunately, we were unable to take photos to share with you.
After ending our tour at the Cremaria Cuadritos milk processing plant, we continued our day across the El Bejio arriving at the ranch of Arturo and Irene Nieto also located in Celaya. The 200 year-old hacienda was a picture book scene to behold with its proud brick structures and manicured landscaping. This provided the perfect back drop for our afternoon meal. We enjoyed several tasty traditional Mexican dishes served to us on the picturesque hacienda grounds.
After enjoying a very satisfying meal, we became more acquainted with our hosts. Arturo has served in several political and community leadership positions including deputy of agriculture for the state of Guanajuato. The Nieto's ranch has been a family tradition for several generations. Arturo's grandparents originally operated the business as small grain producers. Arturo and his brother took over the business twenty years ago and have transitioned the farm from small grains to vegetable growing. Vegetable growing provides a higher rate of return as compared to the small grains. The Neito's currently manage approximately 640 acres of conventional vegetable crops such as broccoli, lettuce, beans, corn and garlic which are grown throughout the year. The business also manages about 60 acres of organic grown crops. Three large companies the Neito's work with include Green Giant, Fresh Express and Chiquita. These international companies set high standards for their producers such as color, size and date of maturity.
A group discussion with Arturo centered around the challenges and protocols of his operation. He addressed three main challenges: water and soil management, sustainability and the welfare and health of workers. Arturo strongly stated by dealing with these issues benefit the environment greatly and we need to preserve our natural resources. Using water as an example: 20-30 years ago water could be found at a depth of 30-40 meters. Today water sources are strapped into at depths of 150-180 meters. Fifteen years ago the government provided grants to producers to introduce water conservation practices. The Neito's replaced the old groundwater irrigation system with the more efficient drip type irrigation. The grants covered 50-60% of the total costs for this change which has since paid off by conserving water and producing better crops.
When asked about the organic portion of the operation, Arturo stated establishing an organic line of product takes time often 2-4 years and one must be patient. The soils need two years of preparation and adaptation to be declared organic ready. The producer also must learn to farm without chemicals. Arturo is unsure of the profitability of producing organic produce. This may also take an additional 2-4 years to determine. He also remarked the organic line is only a small portion of current customer demand. In conclusion to our organic discussion, Arturo stated an alternative to organic: "By following food safety protocols will provide a quality product" as desired by the consumer overall.
Venturing outside of the Neito's operation, we asked Arturo what he felt were the main agriculture problems in Mexico. He stated education and the future business operators of agriculture are problems. Education has been a slow process. He believes educating our youth would be more effective than attempting to educate adults. Several attempts have been made to establish an informal method of youth education to provide and teach young people agriculture methods and leadership skills. Another concern lies with the current average age of a Guanajuato farmer which is 58. The area is experiencing "out migration" with the younger generation leaving the rural areas to live in the cities. This same phenomenon is also being experienced in United States agriculture. The Neito's have three children, a daughter and two sons. Currently both sons are planning to return to the family business. Arturo stated in order for the future of a business to survive "We have to look to the future and be willing to change and adapt."
Following our after dinner discussion, we visited the Neito's Romaine lettuce fields. It was truly a site to see the delicate green lettuce plants lined up in long rows across the fields. Typically lettuce can be harvested 58-62 days after planting. Arturo stated it sometimes becomes challenging to time the most profitable harvest as the companies he deals with often dictate when they want the crop based upon their needs.
We thoroughly enjoyed our visit today with the Neito family and greatly appreciated their hospitality. Our time spent with them reinforced the lessons we learned throughout the day and challenges faced by the many facets of the food production chain in order to provide us with a safe product regardless of how many miles away.
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March 14, 2014--Last Day
Both the EDUC and BIOL students travelled together today. First stop: Irapuato Campus for a short lecture by Señor Hector about migrant history and issues. It was interesting to learn that the first wave of Mexico immigrants to the US occurred in 1918-1919 and 1942-1964. Mexicans were legally contracted because of the need for labor in the factories during WW 1 and WW 2. Later migrations (1970s, 1980s, 1990s), Mexicans moved to the US to earn a better living and many US companies welcomed the cheap labor. Guanajuato is one of the biggest providers of migrant workers to the US; 1 in 3 homes in Guanajuato has a some kind of relationship with migration to the US. Now that the US has focused efforts on curbing illegal immigration, which has had an effect on poverty in Mexico--60 million Mexicans live in poverty.
We left the rural village and went back to the new building at Irapuato for the presentations from the BIOL students about their different research areas: endemic plants, irrigation issues, the differences between hacienda systems and the ejidos, food safety, migrant worker families, etc. The UGto students and the PSU students worked together to talk about what they learned this past week and the presentations were very impressive.
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After the presentation, we took the big bus to a small rural village where we got a personal view of subsistence farming and living. When we arrived, UGto students from the nursing program were already there. These students, as part of their service requirement, go the village once a week and meet with different villagers checking their blood pressure, making sure they have and are taking their medications. This is a huge asset to the community as there is very little in the way of healthcare in the village.
We walked over to the house of Fernando to talk with him about his life in the village. He was once a migrant worker in the US, crossing the border illegally in order to work in the stone industry and bring money back home. (This allowed him to purchase 8 acres in the village.) Now, at 57 years old, he no longer travels to the US to work but instead uses the skills he developed in the US to build houses (he has built two and is currently working on a third). He has six children--2 sons and 4 daughters. One of his sons is currently working in the US and the other is still in high school. The daughters are all married; one lives in the village and the rest are in Irapuato. |
After the presentations, we headed to Hacienda Copal, the administrative building for UGto officials. They had set up tables dressed in linens and bows—it almost seemed like a wedding. We were treated to traditional Mexican food and a DJ (professor at the University) who played a variety of world music for us as we ate. Then the dancing began! It was a wonderful ending to a great week in Guanajuato working with the faculty and staff and the University.
So another chapter ends in our adventures in Guanajuato. Hopefully, some of the students will return to this beautiful city to spend more time with the wonderful people here. At the very least, everyone will leave here taking away something from the experience. Viva la Mexico!