In 2007, Slow Food International, which currently represents thousands of projects in over 160 countries, held its fifth international conference in the city of Puebla, where, along with a variety of other traditional food and drink, pulque, with its deep roots and its ingredients sourced locally, was the star of the event. The pulque is slow food par excellence of Mexico. Its unique and delicate process of fermentation, through which a very active team of native bacteria transform the sweet mead and freshly harvested (agave nectar) transform in complex and frothy drink that is easy to take and has a variety of benefits . Nutrition (also produce light joy) These beneficial bacteria limit the transport distance of pulque, since it has a lifespan of 24 hours; in other words, should be drunk very near where manufactured. Scientists and fans fermented foods and their nutritional benefits identified it as a dietary supplement, especially for the elderly and those suffering from kidney conditions. The nutritional analysis indicates that the fermentation process increases their vitamin content of 5 to 29 mg of thiamine, niacin 515mg 54 and 18 to 33mg riboflavin. It also has large amounts of vitamin C, B complex, D, E, amino acids and minerals such as iron and phosphorus.