Promote Mexican Gastronomy integrally as an element of international positioning, platform of Mexican products, and tourism attraction.
Launch actions that coordinate and bolster the production-marketing-distribution chain of inputs used in Mexican Gastronomy. (SAGARPA, SE, SECTUR, SHCP, PROMÉXICO, INADEM).
Facilitate access by agriculture and fishery producers to incentives to increase their productivity, setting up government policies that will benefit them.
Promote association of fishing and local cultural and gastronomy traditions.
Promote the adoption of new technologies applied to production and storage, through distance education and training.
Promote the association of local producers to meet the demand for inputs and generate economies of scale.
Facilitate commercial contacts of small and medium-size producers (MPYMES) with more important domestic and international intermediaries and marketers
Generate links between agriculture and fishery production—the base of Mexican cuisine—and trade and the gastronomy industry.
Facilitate marketing through informative Internet sites featuring producers and their products
Promote infrastructure of roads and means of distribution that communicate gastronomy regions with centers of consumption by tourists.
Bolster the infrastructure of traditional local markets to enhance accessibility, security, quality, and experience.
Generate assessment of current local gastronomy value chains with their respective development plan and means of evaluating implementation of the plan.
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