In the community of El Cruzadero, located in the municipality of Melchor de Mencos, Petén, ten members of the Centers for Learning for Rural Development (CADER) group took part in a training session focused on making atol de macal. The goal was to use local resources and improve family nutrition.
During the event, participants learned how to prepare this traditional drink and were informed about its nutritional benefits. Atol de macal is made from the root of Colocasia esculenta, a plant from the Araceae family that is common in the area.
The root resembles others such as malanga, yam, or cassava but belongs to a different plant family. It is considered nutritious because it contains potassium and magnesium, which help regulate blood pressure and support both nervous and muscular systems.
It also provides healthy carbohydrates for energy, fiber that aids digestion, iron and other minerals that help prevent anemia. Additionally, it is hypoallergenic and gluten-free, making it suitable for people with sensitive stomachs.
The training was led by an extension worker for rural households from the Ministry of Agriculture, Livestock and Food (MAGA). The official emphasized: "the importance of including nutritious and accessible foods at the tables of rural families."
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