{"id":17712,"date":"2026-10-26T23:19:35","date_gmt":"2026-10-27T06:19:35","guid":{"rendered":"https:\/\/buenosdiasbcs.com\/?p=17712"},"modified":"2026-10-26T23:19:38","modified_gmt":"2026-10-27T06:19:38","slug":"de-la-concha-de-ostion-a-la-tortilla-el-proyecto-que-convierte-residuos-en-cal-para-nixtamalizar","status":"publish","type":"post","link":"https:\/\/buenosdiasbcs.com\/?p=17712","title":{"rendered":"De la concha de osti\u00f3n a la tortilla: El proyecto que convierte residuos en cal para nixtamalizar"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Despu\u00e9s de servir un osti\u00f3n, su concha suele perder todo valor para la cocina. Una iniciativa de la cooperativa Bendito Mar Seafarm busca cambiar ese destino: durante 2025 recuper\u00f3 m\u00e1s de\u00a0<strong>12 toneladas de conchas<\/strong>\u00a0en Ciudad de M\u00e9xico para transformarlas en cal destinada a la nixtamalizaci\u00f3n del ma\u00edz, de acuerdo con cifras de los responsables del proyecto.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Presentada en octubre de 2026,&nbsp;<strong>Cal de Osti\u00f3n<\/strong>&nbsp;conecta dos actividades que parecen distantes: el cultivo de moluscos en Baja California Sur y la elaboraci\u00f3n de masa y tortillas. La propuesta consiste en aprovechar un residuo de restaurantes como materia prima para un proceso esencial de la alimentaci\u00f3n mexicana.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La&nbsp;<strong>cal alimentaria<\/strong>, que actualmente se obtiene principalmente de piedra caliza, permite transformar el ma\u00edz durante la nixtamalizaci\u00f3n. En esta iniciativa, el punto de partida son las conchas, cuya composici\u00f3n hace posible producir cal mediante su exposici\u00f3n a altas temperaturas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u201cLas conchas de los ostiones est\u00e1n compuestas principalmente por carbonato de calcio que, al exponerse a altas temperaturas, transiciona a \u00f3xido de calcio, tambi\u00e9n conocido como \u2018cal viva\u2019\u201d, explic\u00f3&nbsp;<strong>Rodrigo Gavi\u00f1o<\/strong>, bi\u00f3logo y director de Sostenibilidad de Bendito Mar Seafarm.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/imagenes.eleconomista.com.mx\/files\/webp_768_768\/uploads\/2026\/10\/21\/6ad91e13344c8.jpeg\" alt=\"image\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" \/><figcaption class=\"wp-element-caption\">Bendito Mar Seafarm &#8211; Cal para nixtamalizarCortes\u00eda<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">La cooperativa presenta este aprovechamiento como la recuperaci\u00f3n de una&nbsp;<strong>pr\u00e1ctica ancestral maya<\/strong>. Su aplicaci\u00f3n actual busca resolver un problema concreto: qu\u00e9 hacer con las conchas que se acumulan lejos de las zonas costeras, despu\u00e9s del consumo de ostiones.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u201cEn las comunidades costeras, las conchas son residuos que tradicionalmente se devuelven al mar; sin embargo, en entornos urbanos como la Ciudad de M\u00e9xico, su correcta disposici\u00f3n se convierte en un reto\u201d, se\u00f1al\u00f3&nbsp;<strong>Sergio de la Pe\u00f1a<\/strong>, chef ejecutivo de Taller de Ostiones y originario de La Paz, Baja California Sur.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En la recuperaci\u00f3n participan los restaurantes&nbsp;<strong>Taller de Ostiones<\/strong>, Barra California Sur y Oyster Pub. Seg\u00fan De la Pe\u00f1a, las conchas recolectadas durante 2025 evitaron terminar en tiraderos y pudieron incorporarse nuevamente a la cadena alimentaria.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El proyecto plantea una aplicaci\u00f3n concreta de la&nbsp;<strong>econom\u00eda circular<\/strong>&nbsp;en restaurantes: aprovechar materiales que permanecen despu\u00e9s del servicio y encontrarles un uso dentro de la propia cocina. Gavi\u00f1o sostiene que producir cal con conchas tiene un impacto ambiental considerablemente menor que el proceso convencional; sin embargo, la informaci\u00f3n presentada no incluye cifras comparativas de emisiones o consumo energ\u00e9tico que permitan dimensionar esa diferencia.<\/p>\n\n\n\n<h2 id=\"h-del-ostion-a-la-masa-tlacoyos-y-tetelas-con-una-nueva-historia\" class=\"wp-block-heading\">Del osti\u00f3n a la masa: tlacoyos y tetelas con una nueva historia<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">En el plato, la propuesta se traduce en&nbsp;<strong>masa nixtamalizada<\/strong>&nbsp;para preparaciones conocidas. Durante la presentaci\u00f3n se sirvieron tlacoyos de reques\u00f3n y osti\u00f3n ahumado, del chef Alejandro Ben\u00edtez, as\u00ed como una tetela de carnitas de at\u00fan, queso asadero y mole de salicornia \u2014tambi\u00e9n llamada esp\u00e1rrago de mar\u2014, de Sergio de la Pe\u00f1a.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/imagenes.eleconomista.com.mx\/files\/webp_768_768\/uploads\/2026\/10\/21\/6ad91e7af351e.jpeg\" alt=\"image\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" \/><figcaption class=\"wp-element-caption\">Tetela &#8211; Bendito Mar Seafarm &#8211; Cal para nixtamalizarCortes\u00eda<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">La cal ya est\u00e1 disponible&nbsp;<strong>bajo pedido<\/strong>&nbsp;en los tres establecimientos participantes, con la intenci\u00f3n de llegar a otros restaurantes, tortiller\u00edas y hogares. Su alcance comercial todav\u00eda est\u00e1 por conocerse: la informaci\u00f3n difundida no precisa el volumen de cal producido, su precio ni cu\u00e1ntos negocios la utilizan de manera habitual.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Por ahora, las 12 toneladas recuperadas ofrecen una primera medida del aprovechamiento. El siguiente paso ser\u00e1 conocer cu\u00e1nto puede crecer este v\u00ednculo entre&nbsp;<strong>osti\u00f3n y ma\u00edz<\/strong>, y si un residuo de la cocina de mar logra convertirse en un insumo de uso cotidiano para la masa y la tortilla.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Despu\u00e9s de servir un osti\u00f3n, su concha suele perder todo valor para la cocina. Una iniciativa de la cooperativa Bendito&#8230;<\/p>\n","protected":false},"author":2,"featured_media":17713,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35],"tags":[],"class_list":["post-17712","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v28.7) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>De la concha de osti\u00f3n a la tortilla: El proyecto que convierte residuos en cal para nixtamalizar - Buenos D\u00edas BCS<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/buenosdiasbcs.com\/?p=17712\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"De la concha de osti\u00f3n a la tortilla: El proyecto que convierte residuos en cal para nixtamalizar\" \/>\n<meta property=\"og:description\" content=\"Despu\u00e9s de servir un osti\u00f3n, su concha suele perder todo valor para la cocina. 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