The origin of the chicle
The cultivation of the sapodilla tree in the southeast Mexican rainforests is a living tradition of the Mayan culture. The natural base gum continues to be obtained as our ancestors did by boiling the latex from the sapodilla tree, which can live up to 300 years since the extraction of its sap does not hurt it. Taken from sapodilla trees that reach more than 30 meters in height, the latex is boiled until dehydrated to obtain a sticky paste that is stretched, kneaded, and molded into rectangular marquetas (slabs) where it solidifies when it cools. Outside of their natural environment, sapodilla trees are not productive. Like so many other living things, they require the subtle biological symphony of their natural environment to make their magic work. This is one of the reasons why chicleros are so passionate defenders of their rainforests.
The transformation of the sap into chewing gum
The latex of the sapodilla tree is extracted from 30 meters high trees making superficial Z-shaped cuts on the bark, in this way the sap slowly drips in a zigzag to a bag placed at the base of the trunk. Each sapodilla tree yields three to five kilos per harvest and, although this practice does not harm them -some can live up to more than 300 years-, it is necessary to let them rest for six to seven years before extracting the sap again.
The sapodilla tree will not be productive if it is planted outside its natural environment. Like so many other living things, they require the subtle biological symphony of their natural environment to make their magic work. This is one of the reasons why chicleros are so passionate defenders of their rainforests. The liquid latex is boiled to dehydrate it to obtain a sticky paste that is stretched, kneaded, and molded into marquetas (slabs), which solidify on cooling.
Each marqueta carries the chiclero mark that made it. Since the sustainable management of the rainforest is certified by the FCS (Forest Stewardship Council), these marks contain relevant information that goes from the identity of the chiclero to the exact location of the harvested tree. Few products in the world offer such accurate traceability.
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