The project "Resilient Production, Marketing and Consumption of Cañahua and Tarwi" organised training workshops for women farmers.

Tarwi is known for its nutritional qualities; its consumption can improve the family diet and the health of the population. However, it is little consumed even in the areas producing this crop, due to the lack of knowledge of the versatility of the grain in its forms for consumption.

Guadalupe Ajuamado from the Chacatiani community. "These cooking workshops are showing us that Tarwi is cooked very well and in different ways. I really liked the sandwiches".

In this context, the "Resilient Production, Marketing and Consumption of Cañahua and Tarwi" project, financed by the European Union, led by Swisscontact and implemented in Bolivia by the PROINPA Foundation, has held participatory workshops with women (heads of household) in the municipality of Acasio to analyse the value of Tarwi in the family diet and seek alternatives to increase its consumption, thus improving the food security and resilience of rural families. In these workshops, a variety of foods have been prepared whose main ingredient is the Tarwi mote, such as fried foods and snacks; soup and lawa; phiri, etc., considered very pleasant, as well as nutritious and simple to prepare.

                                                                                                          Preparation of Snacks with Tarwi

Testimonies

Doña Paulina Fernandez from the community of Churitaca. "These Tarwi-based meals are very nutritious. That's why they should not be missing in our families' diets. Me..., I liked the Fritos".

More information

Pablo Jesús Rossendy Roja, Communicator of the Euroclima Project - "Resilient Heritage of the Andes, Cañahua and Tarwi", This email address is being protected from spambots. You need JavaScript enabled to view it.

Beatriz Juanes, Jules Bismuth - Technical Assistance communication, This email address is being protected from spambots. You need JavaScript enabled to view it.