Corn harvests in the Purépecha mountains (Part I)

The corn is considered blessed, as it is used to make tortillas that accompany many of the meals. This can be seen in the Purépecha mountains, where communities such as Sevina, Arantepakua, Santa Cruz Tanaco, Ahuiran, Nurio, San Felipe de los Herreros, San Lorenzo, among others, are located.

Corn harvests involve a lot of work that is normally carried out during the months of November, December and January, when the frost falls in the region, so that the grain of the cob is completely dry. Next, we will look at some details for carrying out this harvest.

Landowners prepare the sacks into which the corn is to be emptied for hauling, the sacking needles for sewing the sacks, the pickers that uses the harvester as a support to open the leaves that cover the cob more quickly, and the twine or tie that is used to tie the sacks without throwing the harvested cobs.

The lofts of the granaries or the place where the harvested corn is to be stored are also cleaned and swept, and the chundis (baskets) are accessible to the harvester in the harvesting process.

The public announcement or consent of the civil authorities is a permit requested for the harvest to be carried out in an orderly fashion and with respect for the places concerned. It is defined through a meeting between the landowners and the municipal presidency or the head of tenure.

Family, neighbors and friends of the landowners are invited or offer to help harvest and load the chundi. There are also workers who apply to participate as harvesters and come to an agreement so that they are paid in corn or money.

Lunch for the workers consists of beans with cheese and handmade tortillas, accompanied by a chile verde de mata (green mata chili) and a jug of water. This is done at around 8:00 a.m. at the house of the landowners, who then take them to the location of the harvest to receive instructions.

The gangs or groups of harvesters are formed so that the harvest is carried out in an orderly fashion and each worker chooses a furrow. For greater order, a master of harvesters is appointed to accompany the landowner.

The chundiis filled as it progresses through the furrow, until it is filled. Then they are emptied, where the pile of harvested corn that grows throughout the day is placed.

Some landowners put a large cob on the pile of corn plants so people will realize that the harvest is yielding positive fruits.

The harvester is accompanied by the coleadores (collectors). They pick up the cobs that did not fall into the chundi or help with the furrow and pull it out together with the others. They also pick up the plants that contain cobs and that the worker did not see or if he can't bend down to pick it up. Normally the coleador (collector) uses a bag where he throws the cobs he collects.

The "Guanajuatillos" are traders who flock to the harvest land on donkeys, horses or mules with fruits, soft drinks, bottles of charanda (rum-type spirit) among other elements. They usually barter with the workers, exchanging some of their products for some of the cobs that the workers will receive as payment.

For Purépecha women, the corn harvest is a major responsibility. They prepare lunch for the workers, which usually consists of dishes such as churipo (beef broth, stewed with red chili) and corundas (corn tamales) or handmade tortillas.

They fill pots and pans where food goes with beautifully decorated napkins, which highlight the work of the community women as housewives and creative individuals. The landowner presents these chefs or comideras (people who prepare meals) with baskets of corn as thanks.