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Table 1 Categorization and values assigned to the answers for each Cultural Significance Sub index in San Mateo Huexoyucan, Tlaxcala, Mexico

From: The cultural significance of wild mushrooms in San Mateo Huexoyucan, Tlaxcala, Mexico

Sub index*

Answer

Value

FUI

Never

0

Not every year

2.5

Every year once

5

2-3 times a year

7.5

4 or more a year

10

MFFI

Do not know

0

Always mixed with other mushrooms and meat

2.5

In a stew not as the principal element, mixed with mushrooms, without meat: with chili and mole

5

As the principal element of a stew: in quesadillas or mushroom soup

7.5

Cooked alone, not in stew: fried

10

KTI

Newly discovered use, cooked alone

0

Three generations involved (he, sons and grandsons)

3.33

Four generations involved (parents, he/she, sons and grandsons)

6.67

Five generations involved (grandparents, parents, he/she, sons, grandsons)

10

HI

The person does not eat because of confusion with poisonous species

0

Eaten but hurts the stomach

3.33

Eaten with confidence and considered healthy

6.67

Eaten because of the perceived health benefits (provides strength and is nutritious)

10

TSFAI

A

0

B

3.33

C

6.67

D

10

PAI

A

0

B

2.5

C

5

D

7.5

 

E

10

  1. *FUI = Frequency of Use Index, MFFI = Multifunctional Food Index, KTI = Knowledge Transmission Index, HI = Health Index, TSFAI = Test Score Flavor Appreciation Index, PAI = Perceived Abundance Index.