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In the morning twelve community producers share their products with the chefs and press, explaining how they are produced and the challenges they have faced. At the request of Identidad Madidi, the Chalalan guides made a short and successful trip to find some wild vanilla pods for the chefs. The chefs were astounded at the size and aroma of the vanilla pods and encouraged San Jose de Uchupiamonas to start thinking a sustainable harvest for sale to restaurants in La Paz. After an exchange and another delicious Chalalan lunch, in the afternoon the participants split into three working groups to produce recommendations on how to promote sustainable products from the Amazon with urban markets. The Ministry of the Environment and Water formally closes the encounter, and then the Chalalan staff and San Jose de Uchupiamonas community members bring indigenous music and dance to the closing dinner.

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