DEVELOPMENT

Sustainable use and conservation of natural resources are the two concepts that enclose the efforts of CBMM. When we apply the concept of exploitation or use, the closest formula to describe the activities of the Corridor is the term: sustainable use conservation.

Under this criterion various projects of sustainable use are developed, they all purposes that fall into one or more of the following objectives:

Raising awareness about sustainable use of ecosystems.

Promote productive alternatives with groups of people living in the corridors.

Promote proper orientation of public policies to ensure synergies sustainable use of resources.

The term sustainable utilization refers to the use or exploitation of a resource through a process of extraction, processing, or evaluation that allows or promotes their recovery, so ensuring its renewal and continuation in the long run. It is also defined as the use of natural resources with respect to the functional integrity and load capacities of ecosystems in which these resources are part. The challenge: preserving advantage.

The CBMM supports initiatives that provide economic to improve the quality of life of families living in different corridors, under schemes of sustainable resource exploitation opportunities. The principle guiding the activities is to stop the fragmentation of native ecosystems in regions where they work and ensure the conservation of biodiversity.

It is also important to note that we can now preserve food longer and does not depend, as in the past, seasonal and rapid consumption. This allows better streamline food distribution. Although some way to preserve foods (pickles, salted, smoked, etc.) were known in antiquity, these methods alter its flavor and properties. Currently we have most versatile and best properties to preserve food longer chemicals. Preservatives are a type of food additives.

A food additive is a substance that is added to foods without purpose of changing its nutritional value, mainly to extend its shelf life, to be more healthy, taste better and have a more attractive appearance. The additives are classified by function:

1) Dyes: change the color.

2) Sweeteners: modify the flavor

3) Flavorings: modify the odor.

4) Preservatives: prevent chemical and biological alterations.

5) Antioxidants prevent oxidation of food components.

6) Stabilizers: keep the texture or confer a certain structure.

7) acidity regulators.

8) flavor enhancers: enhance the flavor of other compounds.

The additives have a code formed by the letter E followed by three digits (E-_ _ _). Although sometimes it has been speculated that this system is dark to mislead the consumer; their goal is the opposite, it serves to know that additives have the food we eat, regardless of the language in which the label or package insert is written. The list of food additives and their corerspondientes codes can be downloaded here.

On the health effects of food additives could talk at length (perhaps for future articles in the blog); but what is certain is that all authorized tended to pass health records and / or corresponding consumption in different countries. Another issue is that the use and mass and / or uncontrolled production of some of them (eg dyes) can be harmful to health; but to be certain of the danger and / or safety, should be further investigated; and scientists in the field of food science are devoting much effort to this task.