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The Chicle Industry
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Chicle
Chicle is a history in four acts, all of them focused on the sticky white substance that seeps from the sapodilla tree when its bark is cut. First, Jennifer Mathews recounts the story of chicle and its earliest-known adherents, the Maya and Aztecs. Second, with the assistance of botanist Gillian Schultz, Mathews examines the sapodilla tree itself, an extraordinarily hardy plant that is native only to Mesoamerica and the Caribbean. Third, Mathews presents the fascinating story of the chicle and chewing gum industry over the last hundred plus years, a tale (like so many twentieth-century tales) of greed, growth, and collapse. In closing, Mathews considers the plight of the chicleros, the "extractors" who often work by themselves tapping trees deep in the forests, and how they have emerged as icons of local pop culture -- portrayed as fearless, hard-drinking brawlers, people to be respected as well as feared. --publisher description.
The Chicle Industry
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Chewing Gum in America, 1850-1920
Americans began chewing gum long before 1850, scraping resin from spruce trees, removing any bits of bark or insects and chewing the finished product. Commercially-made gum was of limited availability and came in three types--tree resin, pretroleum-based paraffin and chicle-based--the latter, a natural latex, ultimately eclipsing its rivals by 1920. Once considered a women-only bad habit, chewing gum grew in popularity and was soon indulged in by all segments of society. The gum industry tried vigorously to export the habit, but it proved uniquely American and would not stick abroad. This book examines the chewing gum industry in the United States from 1850 to 1920, the rise and spread of gum chewing and the reactions--nearly all negative--to the habit from editorial writers, reformers, religious figures, employers and the courts. The age-old problem of what to do with chewed gum--some saved it in lockets around their neck; some shared it with friends--is also covered.
Chewing Gum
Tells the dual story of the growth in popularity in the United States from the 1860s onwards and the remarkable role it played in Central American history as a result of the chicle used in its production farmed on the Yucatan peninsula.
Tapping the Green Market
There is a rapidly growing interest in, and demand for, non-timber forest products (NTFPs). They provide critical resources across the globe fulfilling nutritional, medicinal, financial and cultural needs. However, they have been largely overlooked in mainstream conservation and forestry politics. This volume explains the use and importance of certification and eco-labelling for guaranteeing best management practices of non-timber forest products in the field. Using extensive case studies and global profiles of non-timber forest products, this work not only seeks to further our comprehension of certification processes but also broaden understanding of non-timber forest product management, harvesting and marketing. It should be useful to forest managers, policy-makers and conservation organizations as well as for academics in these areas.
