Mexico, Nov 8 (EFE) .- The chef Alfredo Oropeza presents today "Tributo al productor", a documentary that tries to put a face to the "heroes behind Mexican gastronomy", farmers and fishermen, as well as helping people to know what happens in the process by which food comes from nature to the table.

"What we want is to show that first link of the that almost always we forget ", affirms in an interview with Efe the chef, who today will lead the premiere of the documentary in Mexico City.

In this film, which will be the first delivery From a series dedicated to Mexican producers, Oropeza and his team focus on the western state of Colima, one of the smallest in Mexican geography, and which "portrays the potential that we have as a country. "

There are more and more national restaurants that are included among the best in the world, for example, in the recently published list of the 50 Best Restaurants of Latin America in 2017 of the British magazine Restaurant, there are twelve from all over the country.

"None of that could be possible without the work that is done in the field and in the sea, farmers, day laborers or producers, "defends the chef.

The production shows very different profiles, for example, says Oropeza, a young 16-year-old farmer appears. He started working in the field at eight and now he has "a knowledge that is worth transmitting, and what he wants is to continue learning."

There are also workers who are part of a cooperative, or the case of a great foreign entrepreneur who, making Mexico his adopted country, started from scratch and now has an important fishing business.

The cook stresses that "there are very varied cases, but all have the same principles and values: discipline, work, love for their family and love for their country."

In the making of the documentary, the The team found that producers, as a rule, "want to continue with the tradition, and do it in a more professional manner," without falling into "quick" solutions.

transmit their values, the film aims to "provoke the desire to do things right" to young people, since that "spirit" has been lost in some occasions, explains Oropeza.

The cook celebrates that, globally, "more and more the consumer is concerned with knowing where the product comes from, how the product has been grown, the packaging, the impact on the contamination, etc. ".

" Hopefully, tomorrow, every Mexican consumer will be concerned about knowing the product and that he / she can truly know it ", he adds.

In the future, the chef says he would like to make a similar documentary in the United States, and demonstrate that "the same values �??�??are in those who are cultivating and harvesting" in the lands of the neighbor of the norte.

"Tributo al productor" is part of the "Movimiento al natural" initiative, launched nearly five years ago with three objectives: to urge the population to exercise, raise awareness of the impact of nutrition on health and encouraging the consumption of products from the region.

The documentary, which is also available as of today on the website of the movement, "it fulfills the same values �??�??and the same principles, but now we are showing those people that allow good products to exist".

Because that is the question, that they are "well-made" products in Mexico.