Why Huitlacoche (Corn Smut) is So Expensive | So Expensive

Summary

The script delves into the cultivation and consumption of huitlacoche, a delicacy known as 'food of the gods' in Mexico. It details the harvesting process, emphasizing the importance of timing to maintain quality and the challenges faced by farmers, such as weather and chemical exposure. The narrator shares personal experiences, from the surprise of its taste and color to the labor-intensive inoculation process. The script also touches on the economic aspects, including market dynamics and the significant price variations. Additionally, it discusses the cultural significance and culinary uses of huitlacoche, highlighting its unique texture and flavor profile.

Takeaways

• 🍽️ Huitlacoche, also known as corn smut, is considered a delicacy with a sweet and soft texture, often used in traditional Mexican cuisine.
• 🌱 The first experience with huitlacoche is usually surprising due to its unique taste and black color when cooked, such as in a quesadilla with Oaxaca cheese.
• 🌾 Harvesting huitlacoche is a delicate process that requires picking it at the right time to maintain quality; overripe huitlacoche becomes watery and less valuable.
• 🌡️ The inoculation process for huitlacoche is sensitive to heat, requiring the use of portable coolers and ice to keep the inoculation liquid viable.
• 💉 Inoculation involves injecting a special liquid into corn plants, with a success rate of around 70% to 80%, and used needles must be disposed of properly.
• 🔬 The inoculation liquid is crucial for the growth of huitlacoche, and nearby fields must cease insecticide use to prevent killing the organism in the liquid.
• 🕒 Time is of the essence in the inoculation process, with injections ideally completed by midday to avoid heat-related issues.
• 📉 The market price of huitlacoche can fluctuate significantly, with lower production leading to higher prices and vice versa.
• 📈 Some producers have monopolized the huitlacoche market, leading to concerns about the future of small-scale production and its sustainability.
• 📊 The technology used for huitlacoche production has advanced, with over 90% infection rates achievable through artificial means, compared to minimal natural occurrence.

Q & A

What is huitlacoche and how is it described in the script?

Huitlacoche, also known as corn smut, is a delicacy that is described as sweet, soft, and neither a mushroom nor corn but a combination of both. It is a fungus that grows on corn and is considered a gourmet food in some cultures.

Where was the first time the speaker tried huitlacoche and how was it prepared?

The speaker first tried huitlacoche in Oaxaca as a girl, prepared in a traditional way in a quesadilla with Oaxaca cheese.

What is the significance of the color of huitlacoche when it is being harvested?

The color of huitlacoche is significant because when it is white, it is of high quality and can be kept for five to seven days. If it turns black, it indicates over-ripeness and a loss in quality and value.

What challenges do the farmers face with huitlacoche cultivation?

Farmers face challenges such as hail storms that can destroy the huitlacoche, failure of the inoculation liquid, and the need to harvest at the right time to maintain quality.

Why is it important for nearby field owners to be informed about the inoculation process?

It is important for nearby field owners to know about the inoculation because they need to stop using insecticides 15 days beforehand to prevent the chemicals from killing the organism in the inoculation liquid.

How is the inoculation liquid kept stable during the hot midday?

The inoculation liquid is kept in portable coolers with ice added to ensure it remains cold and does not die due to the heat of the field and body heat of the inoculators.

What is the success rate of inoculating corn with huitlacoche according to the script?

The success rate of inoculating corn with huitlacoche is between 70% to 80%, as not all corn comes out 100% successfully infected.

How does the price of huitlacoche vary based on its quality and market conditions?

The price of huitlacoche can vary significantly based on its quality and market conditions. Over-ripe huitlacoche with too much water can be sold for half the price or even less, while the price can drop to around 17 or 18 pesos per ton if the production is high.

What is the role of huitlacoche in the speaker's restaurant menu?

Huitlacoche plays a significant role in the speaker's restaurant menu, with seventy-five percent of the menu based on mushrooms, including the main dish of huitlacoche ear of corn and its use in drinks.

What is the historical context of huitlacoche's price mentioned in the script?

In the last century, specifically the '50s, the price of huitlacoche was very high due to the labor-intensive process of finding naturally infected corn plants and the high demand.

How does the technology used for huitlacoche production impact the infection level of corn plants?

The technology used for huitlacoche production can generate an infection level greater than 90%, meaning that out of every 100 plants, 90 will be successfully infected with huitlacoche.