Amaranth Gains Ground in Mexico Schools

Amaranth-based foods are replacing processed snacks in several public schools in Mexico City following new federal nutrition rules that restrict the sale of products high in sugar, fat and sodium, opening a new institutional market for local producers and reviving demand for a traditional crop. The shift, driven by school food regulations and supplier adaptation, is linking public health policy with regional agri-food value chains.

Schools in traditional Mexico City boroughs including Tulyehualco and Xochimilco have incorporated amaranth products into student meals after the withdrawal of so-called junk food. The change follows the implementation of the General Guidelines for the Preparation, Distribution and Sale of Food and Beverages in schools within the National Education System. The rules prohibit low-nutritional-value products and are part of the Healthy Life program led by the Ministry of Education to address childhood obesity and reshape school food environments. Data cited by Forbes indicate that before the ban, 98% of schools sold junk food.

Local producers report that student acceptance was initially limited. Mateo Mendoza, local business man, owner of Tehuitli Amaranto, said children resisted at first due to established eating habits. “Kids were used to eating pork rinds and greasy quesadillas. At first the acceptance was a bit slow  but we persisted so they could see that a healthy product can also taste good,” he said.

Mateo’s business now supplies products to about 28 public and private schools and also distributes through self-service retail chains such as Walmart. Product packaging includes gram weights and nutrition tables to comply with regulations. The company also produces flours for hot cakes, breaded products, tamales, atoles, and beverages based on amaranth.

Mexico produces about 4,600 t of amaranth per year, according to the Ministry of Agriculture and Rural Development (SADER). Puebla accounts for about 40% of national output, with Tlaxcala, State of Mexico, Morelos, Oaxaca and Mexico City also participating in the value chain. 

Strategy Needed to Boost Amaranth Cultivation

Researchers from the National Institute for Forestry, Agricultural and Livestock Research (INIFAP) pointed out that amaranth requires a cross-cutting national strategy to expand both production and consumption. They describe the crop as drought-tolerant and a functional food due to its essential amino acids and bioactive peptides, with potential roles in disease prevention and nutrition improvement.

Researchers say a national strategy should include sustainability-focused policies, incentives for young farmers and adoption of modern production technologies to strengthen food security. They cite the FAO and Agriculture Ministry initiative One Country One Priority Product, which launched a sustainable amaranth value chain program in Mexico to promote inclusive and environmentally responsible agri-food systems.

Mexico is a center of origin and diversity for amaranth. Historically, it was a staple alongside corn and beans in pre-Hispanic diets and had cultural and ritual uses before its cultivation declined after colonial prohibitions. The crop tolerates water stress and high temperatures. Average yields range between 1,000 and 2,500kg/ha, with potential yields up to 5,000kg/ha under optimal conditions.

The harvested area totaled 3,350.01ha in the most recent reporting year, with 97% of national production concentrated in Puebla, Tlaxcala, State of Mexico and Mexico City, according to SIAP. Production is mainly carried out by small farmers with plots under 5ha.

Researchers report structural challenges affecting profitability. Between 2003 and 2023, real producer prices declined at an average annual rate of 4.6%, while fertilizer price indices rose at an average annual rate of 8.73%, according to SIAP and INEGI. Regional price disparities are also significant, with higher rural prices reported in Mexico City than in Puebla. 

The study concludes that expanding amaranth production will require technology transfer, continuous training, region-specific agronomic practices, improved water management and pest control, as well as policies that address urban land pressure and generational turnover in farming. Researchers note that in official classifications amaranth is still often listed only as a confectionery product rather than a strategic grain, raising broader questions about food system diversification and the role of traditional crops with high nutritional value.