In the Mayan communities of Yucatan, a fascinating agricultural technique is preserved that combines tradition, sustainability and functionality. We are talking about ka'anche', an ancestral method that, although less common today, remains a valuable tool for growing food in small spaces. Its origin dates back to ancient times, when families used it as a means of subsistence.
The ka'anche' is not just another farming technique; it is a brilliant example of how the Mayan culture harmonized with its surroundings. This elevated system for growing vegetables, fruits and herbs, It brings not only freshness to food, but also ecological awareness by promoting recycling, reuse and balance with nature.
What is ka'anche'?
The term ka'anche' literally translates as "raised pole," which perfectly describes its architecture. These are structures made of wood, designed to support a bed of earth. where plants are grown out of the reach of animals and pests. According to various experts and chroniclers, this technique was not only a practical solution for agriculture in small spaces, but also a way to keep crops protected and make the most of available resources.
Traditionally, the woods used include ja'abín, boom, xktinchè and other native materials such as banana leaves or reused bags to prevent the earth from shifting. The soil used is usually black from the mountain., enriched with elements such as ash or manure, which guarantees exceptional fertility for the crop.
Ecological and social benefits of ka'anche'
One of the greatest advantages of the ka'anche' is its ability to generate a ecological balance. As it is a closed system, animal waste such as manure is converted into natural fertilizer for the soil, thus avoiding the generation of waste and promoting a virtuous circle in the home.
In addition, this technique promotes food self-sufficiency, especially in rural areas, where many families can obtain fresh produce directly from their backyards without depending on imports or commercial systems. Save resources and minimize pollution associated with the transportation of food.
How to build a ka'anche'?
Building a ka'anche' is not a complex task, but it does require attention to detail and the right materials. For example, robust forks for the main support and a sturdy wooden base, such as ja'abín. The bed is usually filled with layers that include leaves, grass, or even raffia bags, followed by black soil combined with ash and animal manure. Dimensions may vary depending on the family needs, but a typical measurement is 2 meters long by 1 meter wide and between 1 and 1.5 meters high.
With a ka'anche', it is possible to grow all kinds of vegetables and herbs. From cilantro, radish and red onion, to tomatoes and chili peppers, this system offers a versatile solution for the initial cultivation and germination of plants.
The ka'anche' today
Despite being a thousand-year-old tradition, the ka'anche' continues to be present in certain Mayan communities and in urban projects where sustainability is promoted. Some chefs have even integrated these techniques into their gardens to highlight the fresh and authentic flavour of organically produced food.
Thanks to its elevated design, the ka'anche' also makes agricultural work easier, avoiding awkward postures and reducing the need to bend over at all times. It is, therefore, an ideal choice for those looking to grow in small urban spaces or limited land.
The use of ka'anches in modern life not only connects with an ancestral practice, but also educates about the importance of caring for the environment and maintain a self-sufficient approach to obtaining food.