Sustainability of two production systems of brown sugar cones in indigenous communities of the central region in the Huasteca Potosina

The MESMIS methodology was applied in 14 communities of the central region of la Huasteca Potosina in order to evaluate sustainability levels of the systems to produce brown sugar cones of two types: ‘black’ and ‘gold dust’. The activities referring to these systems were considered risky to the existence of indigenous communities because of their technological stagnation and the product’s quality problems. 29 indicators were defined and associated to these qualities: productivity, stability, resilience, reliability, adaptability, equity and self-management; all of them considered into economic, social, environmental and cultural dimensions. Our results show that the production of ‘gold dust’ sugar cones is a sustainable alternative as there is an increase of 75.8% in the above mentioned indicators; however, the remaining 24%, referred to environmental aspects, showed no movement. These are elements inherited from the reference system to the innovative system, but 31% of the indicators stayed under 50% of the marginal value of sustainability.