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A burning hunger June 24th, 2018 by

Towards the end of the dry season many families across the African savannas have exhausted their reserves of stored cereal crops. Vegetables are hard to come by in local markets. Bush meat is one way for rural people to supplement their meagre diet with protein during the well-named lean or hunger season. This is why development organisations have struggled for decades to curb the destructive practice of setting the bush on fire to hunt small wildlife.

One option to ensure some food and income during the lean season is to grow cashew and mango trees. But with increased labour costs and insecure markets, it is difficult for farmers to properly maintain their planted trees. Slashing the weedy and bushy undergrowth is often only done late during the flowering and fruiting season, by which time bush fires set by others may have spread into and destroyed entire plantations in no time.

Increasingly, development organisations are starting to realise that integrated farming systems and local value addition to food are the way forward. In a recently published video on the Access Agriculture video platform, the Beninese NGO DEDRAS neatly shows how growing groundnuts and soya beans in cashew plantations helps farmers produce a nutritious crop during the lean season, and thus discourage damaging bush fires. DEDRAS also made a training video with rural women on how to make cheese from soya, a good example of adding value.

In addition to tree crops, such as mango and cashew, farmer also manage other local species, such as nére (Parkia biglobosa) and the karité or shea nut tree (Vitellaria paradoxa). These wild indigenous trees, distincive features of the savanna, also provide fruits and nuts during the lean season. Neré and the shea nut tree have grown here for thousands of years and are relatively fire-resistant. Traditionally, néré seeds are dried, cooked and fermented to make “soumbala”, a local equivalent to bouillon cubes that brings taste to many dishes. But with an increased need for fuel wood, more néré are being cut down. While the fuel wood crisis has not received the attention it deserves, nutritionists have taken notice and have come up with a way to use fermented soya beans as a replacement for the local soumbala. This practice has been captured by the NGO AMEDD in Mali in a nice farmer training video, also hosted on the Access Agriculture video platform.

In an earlier blog, Jeff wrote about his experience with grasscutters in West Africa. Declining populations in the wild, along with the strong and continuing demand for meat, have inspired rural entrepreneurs to develop alternative sources. Across Africa one can witness how mainly women and youth have set up grasscutter, poultry, rabbit and other small livestock businesses.

The many training videos on small livestock, intercropping with legumes, and rural food processing offer viable alternatives to the hunting for bush meat. These enterprises may eventually prove more effective in reducing bush fires than lecturing rural people about their adverse environmental impacts. Positive solutions are always better at promoting behaviour change.

Related blog

Coming in from the wild

Waiting for rats

Related farmer training videos

Growing annual crops in cashew orchards

Preparing cashew apple juice

Making a condiment from soya beans

Making soya cheese

Parkland agroforestry

Harvesting and storing shea nuts

Making better shea butter

Promoting weaver ants in your orchard

Feeding grasscutters

Feeding the ancient Andean state June 17th, 2018 by

Early states from Mesopotamia to Mesoamerica still inspire awe with their fine art and architecture. Yet the artists and soldiers who built the states needed to be fed; whatever their other accomplishments, early states were always based on agriculture. In a recent book, James Scott reminds us that early states usually collected their taxes as grain, staple crops grown on a large scale, such as maize, rice, and wheat, which are easy to store. Scott observes that there were no ancient states based on potatoes or other tuber crops. Yet he admits that the Inka were a partial exception. The Inka did have maize, but they depended largely on the potato which is bulky and perishable, making it difficult to collect and store.

This set me thinking. Inspired by Professor Scott’s excellent book, I’d like to explain how tuber crops, and the potato in particular, sustained the Inka state and provided taxes.

First, the Inka state (called Tawantinsuyu) was not an early state, but had co-opted the myths and king lists of a much earlier one, Tiwanaku, which managed an empire that straddled the Andes from the Pacific Coast to the warm valleys of the Amazon Basin. Tiwanaku began as a village (about 1580 BC), but was a state by 133 AD and an empire by 724, lasting until 1187 when it collapsed in a civil war and broke up into smaller chieftainships (señoríos) that were independent until they were later conquered by the Inka.

The capital city of Tiwanaku was built near Lake Titicaca, on the high plains of Bolivia, not far from the border of modern-day Peru. It once housed 100,000 residents and was centered on large stone buildings made of sandstone and andesite, a hard rock quarried in Peru and ferried across Lake Titicaca on ships woven from the reeds that grew in the shallow waters. Tiwanaku was created long before the first Inka, Pachacuti, organized Tawantinsuyu in Cusco starting in 1438. So the Inka’s Tawantinsuyu was a late state, patterned on the much earlier and long-lasting Empire of Tiwanaku.

But in the pre-Colombian Andes, states could collect taxes in potatoes because of an ingenious method of making them light-weight and non-perishable. The Inka and the people of Tiwanaku both knew how to freeze dry potatoes during the winter nights of the high Andes. This preserved potato is called chuño: there are two types, a grey one and a white one, called tunta, which is soaked in water during processing. Both types are as hard and dry as wood. With the water removed, the potato loses weight and can be stored for years. Potatoes were portable once they were transformed into chuño. The Inka taxed their subjects in chuño, as well as maize. Both of these foods were kept in royal storehouses. Chuño was simply soaked in water and boiled to make them edible.

The Inka Empire was large and complex, eventually spanning most of the Andes, from Ecuador to northern Argentina. Like Old World states, the Inka collected taxies in grain: maize in this case. But unlike other classic civilizations, the Inka and an earlier state, Tiwanaku were also largely sustained by a perishable tuber crop, thanks to ingenious recipes for preserving the potato as chuño.

The modern cities of Peru and Bolivia have kept few vestiges of the ancient states that preceded them. But you can still buy chuño in Andean markets and even at upscale supermarkets. The ancient states are gone. Their art works are now curiosities in museums, yet the crops the Inka grew and their imaginative methods of preserving and serving food are still very much alive.

Earlier blog stories

The bad old days

The tyrant of the Andes

Further reading

Finucane, Brian Clifton 2009 “Maize and Sociopolitical Complexity in the Ayacucho Valley, Peru.” Current Anthropology 50(4):533-545.

Haas, Jonathan & Winifred Creamer 2006 “Crucible of Andean Civilization: The Peruvian Coast from 3000 to 1800 BC.” Current Anthropology 47(5):745-775.

Horkheimer, Hans [1973] 2004 Alimentación y Obtención de Alimentos en el Perú Prehispánico. Lima: Instituto Nacional de Cultura. Segunda edición.

Montaño Durán, Patricia 2016 El Imperio de Tiwanaku. Tercera Edición. Cochabamba: Grupo Editorial Kipus. 249 pp.

Scott, James C. 2017 Against the Grain: A Deep History of the Earliest States. New Haven: Yale University Press.

Making a lighter dryer June 10th, 2018 by

Vea la versión en español a continuación

Fundación Valles, an NGO in Bolivia that does agricultural research and development, has developed a peanut dryer that uses sunlight to help prevent groundnuts from developing the molds that produce deadly aflatoxins. The prototype model had an A-shaped metal frame, raised off the ground, and was covered in a special type of light yellow plastic sheeting known as agrofilm, able to withstand long exposure to sunshine. The dryer kept out water, and with air flowing in from the ends of the dryer, the peanuts could dry even on rainy days.

Two years ago, in Chuquisaca Fundación Valles worked with farmers to develop cheaper versions of the dryer, making the A-shaped frames from wooden poles, instead of metal, and began distributing large sheets of agrofilm, 2 by 12-meters, for which farmers paid $14, half the original cost. Fundación Valles encouraged the farmers to continue adapting the original design of the dryer. In May 2018 I visited some of these farmers together with agronomists Walter Fuentes and Rolando Rejas of Fundación Valles, to find out what had happened.

When Augusto Cuba, in Achiras, received the agrofilm from Fundación Valles in 2016, he did not put it to immediate use. The weather was dry during several harvests, but during the rainy days during the peanut harvest in May, 2018, don Augusto put the agrofilm to the test. He took a plastic tarp to his field and laid it on the ground. He covered it with freshly harvested groundnuts, cut the agrofilm in half, and then placed the six meter length on top.

Don Augusto ignored the basic design of the dryer. He didn’t want to go to all of the trouble of cutting poles and building the raised platform of wooden poles. His design was much simpler and portable: as he worked in the field he could remove the agrofilm when the sun came out, and put it back when it started to drizzle again. The main disadvantage, however, was that the air did not flow over the covered nuts; humidity could build up, allowing mold to develop.

The original tent-like dryer has several limitations. It is expensive, and as don Augusto pointed out to us, it is a lot of work to make one from wood. At harvest, peanuts are heavy with moisture. The pods lose about half their weight when dried. So farmers dry their peanuts in the field, and sleep there for several nights to protect the harvest from hungry animals. A solar dryer must be carried to the field, yet these may be up to an hours’ walk from home and involve climbing up and down steep slopes. Farmers who are using the original solar dryer, as designed by Fundación Valles, are those who have their fields close to home. Yet even taking a simple tarp to the harvesting site would be an improvement over drying the pods on the bare ground.

Later I had a chance to discuss don Augusto’s method for drying peanuts with Miguel Florido, an agronomist with Fundación Valles, and with Mario Arázola, the leader of APROMANI (a peanut farmers’ association). They were concerned that don Augusto´s design would trap in too much moisture, especially if it was misty all day and the farmer never had a chance to remove the agrofilm. We agreed that a dryer had to have a few simple agronomic criteria; it had to keep out the rain, keep the groundnuts off the ground, and let air flow through.

After discussing don Augusto’s case, we agreed that a dryer also has to meet some of the farmers’ criteria: it has to be cheap, portable and able to handle large volumes of peanuts, while keeping them out of the rain.

Aflatoxin contamination is a serious problem worldwide, and while it can be addressed, inventing a simple technology is hard work. Researchers start with a problem and some ideas to solve it, like air flow and keeping peanuts dry. But it is only after offering farmers a prototype that researchers can see the farmers’ demands. For example, designing a stationary dryer helps researchers to see that farmers need a portable one. Making and using a small dryer in the field highlights the need for a larger one. These types of demands only emerge over time, as in having a long, slow conversation, but one that is worth having.

HACER UN SECADOR MÁS LIGERO

Por Jeff Bentley, 10 de junio del 2018

Fundación Valles, una ONG en Bolivia dedicada a la investigación y el desarrollo agrícola, ha desarrollado un secador de maní que usa la luz solar para ayudar a evitar que los maníes (cacahuates) desarrollen los mohos que producen aflatoxinas mortales. El modelo prototipo tenía un armazón de metal en forma de A, levantado del suelo, y estaba cubierto con un tipo especial de lámina de plástico amarillo claro conocida como agrofilm, capaz de soportar la exposición prolongada al sol. El secador no dejaba pasar el agua, y con el aire que entraba desde los extremos del secador, los maníes podrían secarse hasta en días lluviosos.

Hace dos años, en Chuquisaca, la Fundación Valles trabajó con los agricultores para desarrollar versiones más baratas del secador, haciendo los marcos en forma de A de postes de madera, en lugar de metal, y comenzó a distribuir grandes láminas de agrofilm, de 2 por 12 metros, para lo cual los agricultores pagaban $14, la mitad del costo original. La Fundación Valles alentó a los agricultores a seguir adaptando el diseño original del secador. En mayo de 2018 visité a algunos de estos agricultores junto con los agrónomos Walter Fuentes y Rolando Rejas de la Fundación Valles, para averiguar qué había pasado.

Cuando Augusto Cuba, en Achiras, recibió el agrofilm de la Fundación Valles en 2016, no lo puso en uso de una vez. No hacía falta porque hacía sol durante varias cosechas, pero cuando los días lluviosos durante la cosecha de maní en mayo del 2018, don Augusto puso a prueba el agrofilm. Él llevó una lona de plástico a su parcela y la puso en el suelo. Lo cubrió con maní recién cosechado, cortó el agrofilm por la mitad y lo colocó sobre su cosecha.

Don Augusto no copió el diseño básico del secador. No quería tomarse la molestia de cortar postes y construir la plataforma elevada de postes de madera. Su diseño era mucho más simple y portátil: mientras trabajaba en el campo, podía quitar el agrofilm cuando salía el sol y volver a colocarlo cuando comenzaba a lloviznar nuevamente. La principal desventaja, sin embargo, era que el aire no fluía sobre el maní cubierto; la humedad podría acumularse, posiblemente permitiendo que se forme el moho.

El secador original en forma de carpa tiene varias limitaciones. Es caro, y como nos señaló don Augusto, es mucho trabajo hacer uno con madera. En la cosecha, los maníes son pesados con la humedad. Las vainas pierden más o menos la mitad de su peso en el secado. Entonces los agricultores secan su maní en el campo y duermen allí varias noches para proteger la cosecha de los animales hambrientos. Un secador solar debe llevarse al campo, aunque puede tardar hasta una hora a pie desde su casa e implica subir y bajar pendientes fuertes. Los agricultores que sí usan el secador solar original, tal como lo diseñó Fundación Valles, son aquellos que tienen sus campos cerca de la casa. Sin embargo, incluso llevar una lona simple al sitio de cosecha sería mejor que secar las vainas sobre el puro suelo.

Más tarde tuve la oportunidad de discutir el secador de don Augusto con Miguel Florido, un agrónomo de la Fundación Valles, y con Mario Arázola, el líder de APROMANI (una asociación de agricultores de maní). Les preocupaba que el diseño de don Augusto atrapara demasiada humedad, especialmente si estaba nublado todo el día y el agricultor no podía quitar el agrofilm. Acordamos que un secador debía tener unos pocos criterios agronómicos simples; debía proteger el producto de la lluvia, evitar contacto entre el suelo y los maníes y dejar que el aire fluyera.

Después de discutir el caso de don Augusto, acordamos que un secador también debe cumplir con algunos de los criterios de los agricultores: tiene que ser barato, portátil y capaz de manejar grandes cantidades de maní, mientras los mantiene fuera de la lluvia.

La contaminación por aflatoxinas es un problema serio en todo el mundo, y aunque se puede solucionar, inventar una tecnología simple es un trabajo duro. Los investigadores comienzan con un problema y algunas ideas para resolverlo, como el flujo de aire y el maní seco. Pero es solo después de ofrecer a los agricultores un prototipo que los investigadores pueden ver las demandas de los agricultores. Por ejemplo, diseñar un secador estacionario ayuda a los investigadores a ver que los agricultores necesitan uno portátil. Hacer y usar un pequeño secador en el campo resalta la necesidad de un más grande. Este tipo de demandas solo surgen con el tiempo, como en una conversación larga y lenta, pero que vale la pena tener.

A healthier way to eat groundnuts June 3rd, 2018 by

Vea la versión en español a continuación

Rosario Cadima is an enterprising farmer who spends two days a week buying and selling potatoes at the fair in Colomi, Cochabamba. Juan Almanza, the talented extensionist we met in last week’s blog (Videos for added inspiration), had given her a DVD with a series of agricultural learning videos aimed at farmers like her. The DVD included seven videos in Spanish, Quechua and Aymara on caring for the soil. One of the videos was about peanuts (groundnuts), which like other legumes, fixes nitrogen for the soil. Rosario recently watched the DVD with her parents, grandfather and other family members. They watched all of the videos over three nights, and she recalled them vividly.

Juan was surprised when Rosario mentioned the video on groundnuts. “But you don’t grow groundnuts here,” he said.

“No, but we buy them and eat them,” Rosario said. Then she explained that she and her family sometimes bought peanuts that had a thick mold on them; they would simply wipe it off and eat the apparently clean nuts.

“So did we,” Juan admitted.

The mold is a fungus, and it releases a poison called aflatoxin into peanuts and other stored foods. The video showed all of this, and explained that people should bury moldy food, instead of eating it.

Rosario’s family is now careful to avoid eating moldy peanuts. Farmers are also consumers and a video can help them to make better food choices. Smallholder farmers don’t always have opportunities to learn about public health matters related to the food that they produce and eat. The farmer learning videos hosted on Access Agriculture are now carrying many more messages than we first imagined. And the videos are rich enough that viewers can interpret them to learn unexpected lessons.  As we have said in our earlier blog (Potato marmalade), eating is the last step in a process that usually starts with planting a seed, so it makes sense that videos for farmers can also benefit consumers.

Watch the video

The video Managing aflatoxins in groundnuts during drying and storage is available to watch or freely download in English, Spanish and a dozen other languages.

For more videos about preparing nutritious food, please see:

Enriching porridge, baby food

Tomato concentrate and juice

Making rennet

Making fresh cheese

Pure milk is good milk

Making a condiment from soya beans

Making soya cheese

COMER MANÍ MÁS SANO

Por Jeff Bentley, 3 de junio del 2018

Rosario Cadima es una AGRICULTORA emprendedora que pasa dos días a la semana comprando y vendiendo papas en la feria de Colomi, Cochabamba. Juan Almanza, el extensionista talentoso que conocimos en el blog de la semana pasada (Videos para un poco más de inspiración), le había dado un DVD con una serie de videos de aprendizaje agrícola dirigidos a agricultores como ella. El DVD incluyó siete videos en español, quechua y aymara sobre el cuidado del suelo. Uno de los videos era sobre cacahuates (maníes), que al igual que otras leguminosas, fija nitrógeno para el suelo. Rosario recientemente vio el DVD con sus papás, abuelo y otros miembros de la familia. Miraron todos los videos durante tres noches, y ella los recordó vívidamente.

Juan se sorprendió cuando Rosario mencionó el video sobre maní. “Pero aquí no se produce maní”, dijo.

“No, pero los compramos y los comemos”, dijo Rosario. Luego explicó que ella y su familia a veces compraban maníes que tenían un molde grueso; simplemente lo limpiaban y comían los granos, que parecían limpios.

“Nosotros también”, admitió Juan.

El moho es un hongo y libera un veneno llamado aflatoxina en los maníes y otros alimentos almacenados. El video mostró todo esto, y explicó que las personas deben enterrar el maní con moho, en vez de comerlo.

La familia de Rosario ahora tiene cuidado de no comer maníes con moho. Los agricultores también son consumidores y un video puede ayudarlos a tomar mejores decisiones para con su comida. Los pequeños agricultores no siempre tienen la oportunidad de aprender sobre asuntos de salud pública relacionados con los alimentos que producen y comen. Los videos de aprendizaje agrícola ubicados en Access Agriculture ahora llevan muchos más mensajes de lo que imaginábamos al inicio. Y los videos son lo suficientemente ricos como para que el público pueda interpretarlos para aprender lecciones inesperadas. Como hemos dicho en nuestro blog anterior (Mermelada de papa), comer es el último paso en un proceso que generalmente comienza con la siembra de una semilla, por lo que tiene sentido que los videos para agricultores también puedan beneficiar a los consumidores.

Vea el video

El video El manejo de aflatoxinas en maní está disponible para ver o bajar gratis en inglés, español y una docena de otros idiomas.

Para más videos sobre la preparación de comida nutritiva, favor de ver:

Enriching porridge, alimento para bebés

Tomato concentrate and juice

Making rennet

Making fresh cheese

Pure milk is good milk

Making a condiment from soya beans

Making soya cheese

 

Videos for added inspiration May 27th, 2018 by

Vea la versión en español a continuación

Juan Almanza is an agronomist who works with seventy mothers, some single and some married, in three rural communities around Colomi, Cochabamba. Juan teaches them new ways to grow nutritious food, especially two legume crops: broad beans (introduced from Europe centuries ago) and the native lupin. The program is in its third year.

Last year Juan helped each of the three groups of women to plant a demonstration or learning plot. Juan had two new ideas to showcase: two new varieties of sweet lupins that did not have to be soaked and washed to leach out their toxins, and second, planting the whole plot (a small field) with lupins. Previously farmers planted them in a single row along the borders around a potato field.

The learning plot is an idea that Juan adopted from his earlier work with farmer field schools. The women have enjoyed the meetings and appreciated that the sweet lupins can be used in recipes that would be impossible with bitter varieties. The women have made hamburgers, soups and have boiled the lupine beans fresh, to eat like peas. The women have collected 18 recipes which Juan has written up.

Some husbands have resented the time that the women spend at the meetings, because it distracts them from farm work. Some wives quit attending. Juan realized that to keep the women in the group it was important that they receive tangible benefits which they could show to the rest of the family. So this past planting season Juan gave each woman an arroba and a half (about 18 kilos) of broad bean seed, of a new variety from La Paz, and two or three kilos of lupin seed.

Juan showed each group a video on lupins, filmed partly in Colomi, but mostly in Anzaldo, in another province of Cochabamba, where farmers already grow lupins in small fields, not just around the edge. Juan is a skilled agronomist and perfectly capable of teaching about lupins, but trying new varieties and planting them in a new way requires some extra inspiration. Seeing real farmers on the video, successfully growing lupins, gave the women the encouragement they needed. They all planted the lupins Juan gave them.

Juan and I caught up with some of the lupin farmers at the fair, held twice a week in Colomi, where farmers come to sell their produce and to buy food and clothes. Many of the busy mothers from Juan’s groups are retailers two days a week, and farmers on the other days.

As she tends a stall of grains and other dried foods, Marina explains that before they met Juan, some farmers did grow the lupins in whole fields, but they would plant them in furrows a meter apart. The new varieties are much shorter and have to be planted closer together. The video showed how to do this.

Reina Merino was unpacking her bundles of clothing in her small shop. She said that now the women plant lupins “like potatoes,” that is, in furrows, close together, and the farmers now take the trouble to weed the crop. Weeding was also an innovation. Previously lupins would just be planted and left alone until harvest time.

Unfortunately, the women’s hard work did not pay off. This past year the rains were delayed, and then it rained far too much. Some people harvested half of the lupins they were expecting; others reaped almost nothing. Given the disappointing results, I asked Reina if she would plant lupins again. “Of course we will!!” she said.

Juan is convinced that the videos were important.  He says “The best way to see a new thing is with a video. It opens the heart of the rural researcher.”

He plans to show the lupin video again to all of his groups. Juan Almanza is a dedicated, respected extension agent who uses video as one of several tools, along with talks, experimental plots and visits to farmers’ fields. He realizes that showing the video a second time will reinforce what these farmers have already learned. Hopefully the weather this year will repay their efforts.

Related blog stories

Innovating in the homeland of lupins

United women of Morochata

Acknowledgements

Our work in Bolivia is funded by the McKnight Foundation’s CCRP (Collaborative Crop Research Program). Juan Almanza works for the Proinpa Foundation.

VIDEOS PARA UN POCO MÁS DE INSPIRACIÓN

Por Jeff Bentley, 27 de mayo del 2018

Juan Almanza es un agrónomo que trabaja con setenta madres, algunas solteras y otras casadas, en tres comunidades rurales alrededor de Colomi, Cochabamba. El Ing. Juan les enseña nuevas formas de cultivar alimentos nutritivos, especialmente dos leguminosas: habas (introducidas desde Europa hace siglos) y el tarwi (lupino, chocho o altramuz) nativo. El programa está en su tercer año.

El año pasado, el Ing. Juan ayudó a cada uno de los tres grupos de mujeres a sembrar una parcela de aprendizaje. Juan tenía dos nuevas ideas para mostrar: dos nuevas variedades de tarwi dulces que no tenían que ser remojados y lavados para quitar sus toxinas, y segundo, sembrar toda la parcela con tarwi. Anteriormente, las agricultores los sembraban en una sola fila alrededor del borde de la parcela de papas.

La parcela de aprendizaje es una idea que el ingeniero adoptó de su trabajo anterior con las escuelas de campo para agricultores. Las mujeres han disfrutado de las reuniones y han apreciado que el tarwi dulce se puede usar en recetas que serían imposibles con las variedades amargas. Las mujeres han hecho hamburguesas, sopas y han hervido los tarwis frescos para comer como arvejas. Las mujeres han recogido 18 recetas que Juan ha redactado.

Algunos maridos no están de acuerdo con el tiempo que las mujeres pasan en las reuniones, porque les distrae del trabajo agrícola. Algunas esposas han dejado de asistir. El Ing. Juan se dio cuenta de que para mantener a las mujeres en el grupo era importante que recibieran beneficios tangibles que pudieran mostrar al resto de la familia. Así que en esta última campaña, Juan les dio a cada mujer una arroba y media (unos 18 kilos) de semilla de haba, una nueva variedad de La Paz y dos o tres kilos de semilla de tarwi.

Juan mostró a cada grupo un video sobre altramuces, filmado en parte en Colomi, pero principalmente en Anzaldo, en otra provincia de Cochabamba, donde los agricultores ya cultivan tarwi en pequeñas parcelas, no solo alrededor del borde. Juan es un agrónomo hábil y perfectamente capaz de enseñar sobre el tarwi, pero probar nuevas variedades y plantarlas de una nueva manera requiere algo de inspiración adicional. Ver a agricultores reales en el video, cultivando tarwi exitosamente, les dio a las mujeres el aliento que necesitaban. Todas sembraron el tarwi que Juan les dio.

El Ing. Juan y yo conversamos con algunos de los productores de tarwi en la feria, que se realiza dos veces a la semana en Colomi, donde los agricultores vienen a vender sus productos y comprar comida y ropa. Muchas de las madres de los grupos son minoristas dos días a la semana, y agricultoras en los otros días.

Mientras ella cuida un puesto de granos y otras comidas secas, Marina explica que antes de conocer a Juan, algunos agricultores cultivaban el tarwi en parcelas enteras, pero lo sembraban en surcos a un metro de distancia. Las nuevas variedades son mucho más cortas y deben plantarse más cerca. El video mostró cómo hacer esto.

Reina Merino estaba desempacando sus paquetes de ropa en su pequeña tienda. Ella dijo que ahora las mujeres plantan tarwi “como papas”, es decir, en surcos, más cerca, y que ahora se toman la molestia de carpir (desmalezar) la cosecha. La carpida también fue una innovación. Previamente, el tarwi se sembraba y se dejaba hasta el momento de la cosecha.

Infelizmente, el trabajo duro de las mujeres no dio resultado. El año pasado, las lluvias se retrasaron y luego llovió demasiado. Algunas personas cosecharon la mitad del tarwi que estaban esperando; otras no cosechaban casi nada. Dado los decepcionantes resultados, le pregunté a Reina si plantaría tarwi de nuevo. “¡ Obvio que este año lo vamos a hacer otra vez!” dijo.

El Ing. Juan está convencido de que los videos fueron importantes. Él dice: “La mejor manera de ver una cosa nueva es el video. Abre el corazón del investigador rural.”

Él planifica mostrar el video del lupino nuevamente a todos sus grupos. Juan Almanza es un extensionista dedicado y respetado que usa el video como una de varias herramientas, junto con charlas, parcelas de aprendizaje y visitas a campos de agricultores. Se da cuenta de que mostrar el video por segunda vez reforzará lo que estas agricultoras ya han aprendido. Esperemos que el clima de este año acompañe sus esfuerzos.

Historias previas

Innovando en la cuna del tarwi

Mujeres unidas de Morochata

Agradecimiento

Nuestro trabajo en Bolivia es auspiciado por el CCRP (Programa Colaborativo para la Investigación de los Cultivos) de la Fundación McKnight. Juan Almanza trabaja para la Fundación Proinpa.

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