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Fig. 3 | Journal of Ethnobiology and Ethnomedicine

Fig. 3

From: Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico: an ethnobiological approach

Fig. 3

Colonche production in Mexquitic de Carmona (MC), in the state of San Luis Potosí. a Yellow cactus prickly pear fruits used when Opuntia streptacantha fruits are not available. b Stored concentrated juice for the following productions. c Woodburning stove with opuntias and agave as fuel. d Strainer for seed removal. e Metal drum used for colonche boiling. f Production site outside the house

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