Table 1.
Categorization and values assigned to the answers for each Cultural Significance Sub index in San Mateo Huexoyucan, Tlaxcala, Mexico
| Sub index* | Answer | Value |
|---|---|---|
| FUI |
Never |
0 |
| Not every year |
2.5 |
|
| Every year once |
5 |
|
| 2-3 times a year |
7.5 |
|
| 4 or more a year |
10 |
|
| MFFI |
Do not know |
0 |
| Always mixed with other mushrooms and meat |
2.5 |
|
| In a stew not as the principal element, mixed with mushrooms, without meat: with chili and mole |
5 |
|
| As the principal element of a stew: in quesadillas or mushroom soup |
7.5 |
|
| Cooked alone, not in stew: fried |
10 |
|
| KTI |
Newly discovered use, cooked alone |
0 |
| Three generations involved (he, sons and grandsons) |
3.33 |
|
| Four generations involved (parents, he/she, sons and grandsons) |
6.67 |
|
| Five generations involved (grandparents, parents, he/she, sons, grandsons) |
10 |
|
| HI |
The person does not eat because of confusion with poisonous species |
0 |
| Eaten but hurts the stomach |
3.33 |
|
| Eaten with confidence and considered healthy |
6.67 |
|
| Eaten because of the perceived health benefits (provides strength and is nutritious) |
10 |
|
| TSFAI |
A |
0 |
| B |
3.33 |
|
| C |
6.67 |
|
| D |
10 |
|
| PAI |
A |
0 |
| B |
2.5 |
|
| C |
5 |
|
| D |
7.5 |
|
| E | 10 |
*FUI = Frequency of Use Index, MFFI = Multifunctional Food Index, KTI = Knowledge Transmission Index, HI = Health Index, TSFAI = Test Score Flavor Appreciation Index, PAI = Perceived Abundance Index.