Chicle

Chicle is a natural gum harvested from the sapodilla tree, Manilkara zapota, a tropical evergreen native to southern Mexico, Central America, and parts of the Caribbean. The tree’s latex, or sap, is collected by tapping the trunk or branches, then coagulated, cleaned, and boiled to produce a pliable, resinous gum. After drying and processing, chicle forms a chewy base used in many chewing gums.

As a gum base, chicle is valued for its elasticity and a mild, resinous flavor. When combined with sweeteners and flavorings, it yields traditional chewing gums. Historically, chicle was the dominant base for mass-market gums in the late 19th and early 20th centuries. Beginning in the 1920s and 1930s, synthetic polymers and blends—such as polyvinyl acetate-based bases—replaced natural chicle in many products due to cost and consistency, leading to a decline in its use.

Today, natural chicle is produced primarily for niche or premium gums that emphasize traditional methods or sustainability. Some brands market chicle-based gums as a more natural or environmentally conscious option, though these products may be blended with other natural or synthetic bases.

Harvesting chicle involves environmental considerations. The trees must be tapped in a way that maintains health and productivity; over-tapping can weaken or kill trees. Sustainable harvesting practices and certification schemes aim to address ecological and social impacts in regions where sapodilla grows.

Chicle has played a significant historical and cultural role in the regions where sapodilla occurs, shaping the early chewing gum industry and influencing local economies.