twisted ends, 4 inches. The chimo in this wrapper has 
a much smaller diameter than that of primitive manu- 
facture. Dupouy (pers. comm.) learned that buyers of 
this type of chimo count on only two or possibly three 
chews a roll, fewer than formerly at the same price. 
All these packages may be called bajote, but those 
made with corn husk or banana or plantain material are 
referred to as bajote en haja (pac kage in leaf). Purchasers 
of chim6 in waxed paper usually ask simply for ‘‘achimo’’ 
(wn chimo). Pinedo (pers. oie reports a variant form 
of packaging: chim6 is sometimes wrapped in foil in 
Sucre State. Valero gives (pers. comm.) an interesting 
sidelight on the form of bajotes: ‘‘Not long ago the bajotes 
were tied with a single cord in long strings, and the 
chimoeros went out to sell with these strings thrown 
across their shoulders. These bajotes were tied at both 
ends, and the strings had the form of ladders. These. . . 
were called chim6 bocadillo’’.. He adds that perhaps this 
name was given them because, in this wrapping, they 
resembled a sweet made with guavas, similarly wrapped, 
called bocadillo (a tasty morsel). 
3. Buying and Selling. The most direct and casual 
way in which chim6 is sold, unless from the chimoero’s 
own house, is in the plaza market of a town or even of 
a city like Mérida. 
In the market, with everything spread out on the 
ground, women who sit on the ground or men who use 
small stools (banquetas) sell chim6 directly from the pot 
in which it was made. For each customer, they take 
some up on a paddle, smear it on wrapping material and 
fold it into the usual package. While waiting for cus- 
tomers, they may wrap a few baqjotes and place them in 
a little pile on a cloth at the side of the pot. 
Chimoeros may choose to sell wholesale to a shop. 
[ 19 ] 
