Increase recovery capabilities of the agricultural production systems in the highlands of Bolivia and Peru to enhance the cultivation of Cañahua and Tarwi by improving their production, marketing and consumption of super foods that are part of the food heritage of both countries.
The Bolivian and Peruvian altiplano ecosystem is more vulnerable to the effects of climate change, which affects family food production as well as causing significant economic losses.
Producers have different vulnerabilities to climate change and different skills to deal with its impacts. Also, they have little access to productive resources such as improved seeds or harvest and post-harvest technology.
The project addresses a heartfelt and important problem regarding the crops of Cañahua and Tarwi that were forgotten due to the low production and the decrease in value and consumption. Both crops are currently considered as super foods for their nutritional properties and they are family farming crops and its production is based mainly on ancestral knowledge.
The Project aims to increase the income of families and the resilience of their production systems using a systemic approach that addresses production, transformation, marketing, consumption and public policies.
The aim is to increase the resilience of the peasant production systems of the Bolivian and Peruvian highlands by using a systemic approach, which takes into account the production sites of Cañahua and Tarwi and by improving the production, marketing and consumption of super foods that are part of the agri-food heritage of both countries.
The Project will contribute to the development of national policies for adaptation to climate change in both countries. Synergies will be achieved with other related Projects that are being financed by the Swiss and the Swedish Cooperation.
There will be a transversal gender focus throughout the implementation process in order to contribute to the Economic Empowerment of Women (EEM), in part due to the improvement of harvest and post-harvest processes and the improvement of prices in the market. It will also work on the inclusion of young researchers in the areas of production, transformation and innovation, as well as including young people from gastronomy schools in Bolivia and Peru who can introduce these super foods in culinary innovations and consumption.
Swisscontact will emphasise its role as a facilitator and will design the sustainability and exit strategy, will determine who in the market will assume a role / service / or an action and how it will be financed without generating dependency on external actors in the productive market system.
6 month project progress report (July – December 2019)