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PERÚ

CACAO

Peru, center of origin and world producer of organic cocoa
Press release
Cocoa involves 90,000 producers, mainly from family agriculture, located in 16 regions.

For the twelfth consecutive year, Peru commemorates this October 1st, the "Day of Cocoa and Chocolate", an important commercial platform to value cocoa, as an original product and of wide genetic diversity from the Peruvian Amazon, according to the Ministry of Agrarian Development and Irrigation (MIDAGRI).

Peruvian cocoa is a center of origin and recognized worldwide for its natural characteristics, fine flavor and aroma. Peru is considered one of the main producers and exporters of cocoa in the world, with the main markets being the Netherlands, Indonesia, Mexico, Malaysia, the USA, Italy, Spain, Germany, among others.

Peru is ranked as the third largest exporter of organic cocoa in the world, only behind Mexico and Indonesia, and is one of the ten producing and exporting nations in the world of cocoa.

In addition, Peru has great genetic diversity. There are Native Cocoas, such as the White Cocoa from Piura, the Pure National Cocoa from San Ignacio, the Marañón Cocoa from Jaén, the Chuncho Cocoa from Cusco, the Mountain Cocoa from Junín, recognized as FINE COCOA, among others, all with high commercial and sustainable value in the international market.

Last year alone, MIDAGRI announced that more than 65 thousand tons of Peruvian cocoa beans were exported for a FOB value of more than US$ 155 million, which meant an 18% growth in volume and 8% in value compared to what was exported in 2021.

In addition, cocoa cultivation involves approximately 90,000 producers, mainly from family agriculture located in 16 regions of the country, who in 2022 achieved a production of 170,300 tons.

Between 2000 and 2020, world cocoa production grew by 72%. Peru has been the second country that has grown the most in this period.

For its part, per capita consumption of chocolate in Peru reaches 500 grams per year, and the goal of the sector is to raise it to one kilo by 2025. The greatest consumption is concentrated in Europe, in countries such as Holland, Sweden, Switzerland with 8 kilos per capita, as well as Italy, Spain and Germany between 4 and 5 kilos, among others.

NATIONAL PLAN

Among the main producing regions, San Martín stands out as the main producer, followed by the Junín region. Ucayali, Huánuco and Cusco also stand out. The five regions represent 86% of total production. The average national yield is one ton per hectare.

On the other hand, it should be highlighted that by Supreme Decree No. 017-2022-MIDAGRI the National Plan for the Cocoa Chocolate Value Chain to 2030 was approved with a vision towards 2030, where Peru is recognized for its high supply of quality cocoa and chocolates, especially fine ones, of sustainable origin.


MACA

What is maca?
Maca (Lepidium meyenii), also known as Peruvian ginseng (although it has nothing to do with ginseng), is a plant belonging to the Brassicaceae family, which grows in the central Andes of Peru, above 4,000 meters above sea level. They have been cultivated for more than 2,000 years and up to thirteen varieties have been described, the most studied being the black and the red.
Its shape is small and flattened, its tuberculous root (the edible part) resembles a radish and its color is yellow, purple or yellow with purple bands.
Maca is credited with countless beneficial properties for health, which has earned it the nickname of “superfood”, but let’s find out what the scientific evidence indicates.
Nutritional composition
It is important to note that there are notable differences in terms of its nutritional content depending on the author of the analysis and the variety itself, as well as depending on the particularities of the soil in which it is grown.
Maca is very energetic, since its main component is carbohydrates. Its potassium, calcium, sodium and iron content stands out. And, among the vitamins, those of group B and vitamin C stand out. Its contribution of essential fatty acids, alkaloids and sterols give it magnificent properties, including antioxidants and cardioprotective properties.

Quinoa

Peruvian quinoa is considered a super grain, it is considered as "the golden grain of the Andes". It is featured in various dishes in Peru and America.

Cultivated in Peru for more than 3 thousand years, it had its origins in the surroundings of Lake Titicaca.

Peru is currently the main exporter of quinoa in the world.

Peruvian quinoa is marketed and exported without shell, in flakes or powder.
Nutritional value
• Due to its high fiber content, it favors healthy diets, helping to lose weight. It has a low glycemic index.

• It controls cholesterol levels thanks to its fibre and unsaturated lipid content, helping to prevent cardiovascular diseases.

• It is an excellent cereal for athletes, as it contains minerals, complex carbohydrates and proteins, being an important source of energy.

• It is an ideal food for people with celiac disease, as its composition does not contain gluten.

• It helps to strengthen hair and skin quality.


MÉXICO

AGUACATE

The avocado is one of the main products harvested in Mexico, with great potential, as it stands out in production, positively impacts the economy and is essential in our diet.
The avocado tree is native to Mesoamerica, its origin took place in the central part of Mexico and in some high parts of Guatemala. The first evidence of the edible use of the avocado comes from the Coxcatlán cave in Tehuacán, Puebla, dating back 7,000 to 8,000 years.
Why is the avocado so special? Without a doubt, for its extraordinary flavor, consistency, color and amazing culinary versatility, as it can be enjoyed in such simple ways as an avocado taco, soups, creams, stews, avocado-based sauces and of course in guacamole!, the international symbol of Mexico.
As if the above were not enough, the avocado is a perfect food, because it regulates lipids, avoiding the risk of cardiovascular accidents and eliminating the accumulation of fat in the abdominal area. It also contains Omega 3, vitamins A, C, D, E, K and B complex.
In Mexico, Michoacán is where 84.9 percent of the avocado production volume is concentrated, that is, more than one million tons. Other entities that have a certain participation, although not more than 3 percent of the total volume, are: Jalisco, State of Mexico, Nayarit, Morelos and Guerrero.
Likewise, there are more than 60 countries that produce avocado worldwide, in which there are more than 500 varieties, the Mexican countryside is the generator of three most important varieties: the Hass, Criollo and Fuerte avocados.

CHIA 

In recent years, thanks to its benefits, chia has become very important in our country, both in production and consumption, as it provides great health benefits.

Chia or chan is a herbaceous plant from the Lamiaceae family, belonging to the mint family. It comes from central and southern Mexico, El Salvador, Guatemala and Nicaragua? and, along with flax, is one of the plant species with the highest concentration of omega 3 alpha-linolenic fatty acid. It is cultivated to take advantage of its seeds, which are used ground as food.
Chia, scientifically called Salvia Hispánica, is native to Mexico and Guatemala and has been cultivated since pre-Columbian times by the Aztecs, although unfortunately it fell into oblivion for centuries. It has recently been rediscovered as a superfood, not in vain did legend say that Aztec warriors could sustain themselves all day on a spoonful of chia, and today its dietary virtues seduce the Western world. Before the conquest of America, chia was a staple food for the civilizations of Mexico; its cultivation was probably the third in economic importance, surpassed only by corn and beans.
Displaced by cereals brought by the Spanish, chia cultivation disappeared during the colonial period; it survived only in isolated mountainous areas of Mexico, Guatemala and El Salvador. The largest production center in Mexico is in Acatic, Jalisco, from where increasing quantities are exported to Japan, the United States and Europe.
It prefers light to medium, well-drained soils, not too wet; like most salvias, it is tolerant of acidity and drought, but does not tolerate frost. It requires abundant sun, and does not bear fruit in the shade.
Some health benefits of chia seeds:
5 times more calcium than milk
3 times more antioxidants than blueberries
3 times more iron than spinach
2 times more fiber than oats
2 times more protein than any vegetable
2 times more potassium than bananas
In recent years and thanks to its benefits, chia has become very important in our country both in production and consumption, as it provides great health benefits such as keeping the body hydrated, thanks to its purifying and antioxidant properties, regulating intestinal flora and preventing cellular oxidation, calming joint pain, increasing muscle mass, providing energy, a healthy source of Omega 3, helping to control cravings and thus supporting weight loss.
For its part, FIRCO provides support through the Agri-Food Productivity and Competitiveness Program to producers who are interested in increasing their business opportunities in the basic production of this crop or by giving it added value. It is also an alternative crop since it helps break the cycle of pests and diseases, improves the process of nitrogen fixation and other nutrients that promote soil fertility, allowing better use of existing soil moisture, as well as saving irrigation water.


NOPAL

The nopal is an endemic product of Mexico, where it has also diversified: of the 200 species of nopales, 101 live in our country.
The domestication process of the nopal began approximately 8 thousand years ago and it was the main food of the Chichimeca groups. There are 1,400 species of the Cactaceae Family, 670 live in Mexico, and of these, 518 are endemic. The Mexican territory is considered the center of greatest diversity of cacti on the continent, as well as the center of diversity of nopales.
The nopales are divided into two groups (according to some specialists): Opuntia and Nopalea. Although the stems of both groups are very similar, the shape of the flowers is different. Those of the Opuntia genus look like cups with small petals and are pollinated by insects, those of Nopalea are elongated, with pistil, long and protruding stabres, and are pollinated by hummingbirds.
In Mexico, the nopal is used in food, livestock, art, construction, the pharmaceutical and cosmetics industry, and much more
The genus Opuntia spp. to which the nopal vegetable belongs, has recently been reclassified, so that Cylindropuntia, Grusonia, Pereskiopsis and Opuntiasensu stricto are recognized at a generic level, which includes the plants commonly called nopales. This genus is distributed in arid and semiarid regions, mesic forests, grasslands and tropical forests.
Between 60 and 90 wild species of nopal are recognized in Mexico

National production of nopal vegetables
They are known as nopalitos, we can find them in the national market throughout the year, however, it is noted that the main production is generated from March to June, where 53.3% of the total national volume is concentrated, which amounts to 891 thousand 821 tons, planted in 12 thousand 799 hectares, of which 97.8% were harvested.
It is cultivated in eighteen states of the Mexican Republic, where the following are placed as leaders:
Morelos with more than 392 thousand tons
Mexico City with more than 227 thousand tons
State of Mexico with more than 92 thousand tons
As we can see, the production of nopal vegetables is predominantly located in the central tableland. It occupies reduced areas of irrigation, but most of them are found in rainfed areas, where temperate and arid climates predominate with little annual rainfall.
The participation of nopalitos in the production of vegetables corresponds to 5.1% of the national total and the per capita consumption is 6.4 Kg
The nopal as food.
Can you imagine a barbecue without nopalitos? Neither can we.
In addition to being a distinguished guest at Mexican barbecues, we can find nopalitos in salads, as a garnish, in desserts and dishes such as nopalitos navegantes, they are also used to make jams, tortillas, among many other food uses. Fresh nopalitos have a high content of zinc, phosphorus, calcium and vitamin C.
The nopal tortilla mixed with corn dough is very nutritious. Its mixture reduces the calories per tortilla from approximately 70 kcal to 20 kcal. They are ideal for lowering blood glucose.

BRASIL

ACAI

The açaí is native to the Amazon rainforest in South America. Different indigenous communities have given the açaí plant different names: it is known as Naidí, Palmito, Chonta, Huasaí, Murrapo, among other names.
The natives of Brazil adopted this plant thousands of years ago, and discovered that its fruit has healing and medicinal properties. From there, they began to care for and produce açaí, which is now considered a superfood. Over time, scientific research has been conducted to determine the health benefits.
Today, it is known that it is good for athletes to consume, to prevent heart disease, to prevent the deterioration of body cells, and much more. In Spain, we can consume açaí thanks to a strict production process. This allows it to arrive directly from Brazil, preserving 100% of its benefits.

What is the açaí fruit?
The açaí is a delicious fruit from Brazil, as we have already mentioned. Its appearance is similar to the blueberry, purple in color, and in terms of its flavor, many claim to find it similar to chocolate. The açaí is the undisputed protagonist of tasty and nutritious bowls that are all the rage on social media today.
This fruit is composed of 90% seed and only 10% pulp. But don't be confused, that small portion of pulp contains wonders for our body. It is recommended for all ages. It has a great contribution of fibers, antioxidants, vitamins, proteins. If you want to maintain a healthy diet, start by incorporating this fruit into your diet.

Place and production process of açaí in Brazil
In the Brazilian Amazon, the cultivation of açaí is carried out in a sustainable and environmentally responsible manner. Those in charge of the production of this fruit understand that it is necessary to attend to each stage.
From pest control to verifying the correct growth of the palm tree. Every three months, cleanings are carried out in the cultivated space to guarantee the safety of the place. For this reason, it is essential to consume certified açaí.
Since no herbicides or pesticides are used to protect the soil, the workers themselves are responsible for carrying out the maintenance tasks manually. In addition, specialists and agricultural engineers carry out the necessary controls so that the açaí produced is of optimal quality.


GUARANÁ

THE VERY BRAZILIAN GUARANA: AN INGREDIENT FULL OF ENERGY
The growing search for quality of life and longevity increasingly influences consumer behavior and puts the focus on products and services related to health and well-being. Following this global trend, in the search for benefits that go beyond basic nutritional functions, the food industry increasingly uses natural ingredients with established physiological functions to develop functional foods and beverages.
In the literature, countless studies confirm the key role of healthy eating in the prevention and treatment of diseases. Beneficial actions for the body are increasingly correlated with the consumption of products of natural origin, which are sources of vitamins, minerals, fatty acids, fibers, as well as bioactive secondary metabolites, such as polyphenols, alkaloids, among others.
Guaraná (Paulinia cupana) is a plant native to the Amazon region, whose discovery and use by indigenous peoples precedes the conquest of America. Due to its stimulating, tonic and aphrodisiac action, the Maués people considered this species sacred and as valuable as gold. With a slightly bitter, astringent and acidic taste, guarana powder, dissolved in water, was considered by indigenous popular wisdom to be the elixir for obtaining a long life.
The first report of the use of guarana as a drink occurred in 1669, during a Jesuit expedition to the Amazon. From then on, due to its physiological actions, it began to be marketed as a medicinal plant with a fortifying, stimulating, tonic, antidote for fever and for the treatment of diarrhea. Currently, it is present in various pharmacopoeias, such as those of Brazil, the United States, Mexico and some European countries.
The guarana seeds constitute the most commercially attractive part of the plant, as they contain the active substances responsible for the stimulating action. Syrups, extracts and distillates are obtained from the seeds. Among the best-known bioactive compounds present in guarana seeds are methylxanthines, mainly caffeine, which is associated with increased cognitive function and energy expenditure. In smaller amounts, theobromine and theophylline (< 0.2%) are present, which are considered authenticity markers. The caffeine content in guarana seeds (from 2% to 7.5%) is significantly higher than that found in coffee – approximately four times higher. Compared to other stimulant drinks, such as cocoa and green tea, it has a caffeine content 30 times higher.
In addition to methylxanthines, data in the literature show that guarana seeds are also sources of polyphenols, starch (60%), pectin, among others. Its beneficial effects on health are not attributed only to caffeine, but are also related to its high antioxidant potential, mainly due to the presence of tannins (12%), components that guarantee the astringent characteristic of the product. Tannins are a group of phenolic compounds capable of forming complexes with various other molecules. In guarana, the formation of these complexes with caffeine results in a stimulating effect that lasts up to two times longer than in an equivalent drink, such as tea or coffee.
Catechins, condensed tannins present in guarana seeds, also act as antioxidants, protecting the body against the effects of free radicals, helping to prevent cardiovascular diseases, diabetes and accelerated aging.


ARGENTINA

FRUTOS SECOS

The demand for fruits and nuts is high. At a time when health aspects are becoming increasingly important, the benefits associated with their consumption are in the spotlight. These foods provide energy to the body and are a source of healthy oils, proteins, vitamin E and folic acid, as well as fiber, minerals and trace elements.

Argentina, with its diverse microclimates, provides ideal conditions for growing these healthy snacks of the highest quality, thus meeting the most rigorous standards.
The main growing region for dried fruits extends over 2,000 kilometers along the eastern edge of the Andes. The growing areas for apples and pears are specifically located in northern Patagonia, in the valley of the Negro River.

The main production center for plums is in the southern valleys of the Cuyo region in Mendoza, where peaches are also grown. In the north, in the dry and sunny valleys of San Juan and La Rioja, exceptional grapes for the production of raisins grow. In the far northwest, a dry climate and high sun exposure prevail, which favors the cultivation of figs. These, along with plums and nectarines, are also found east of the humid Pampa, on the banks of the Paraná River.

The drying of the fruits is done using a traditional preservation system that reduces the water content to prevent the development of microorganisms and chemical reactions. This gives them greater durability and, despite the reduction in their volume, they retain their healthy properties.
Throughout Argentina, there are plantations of walnuts, almonds, pecans, pistachios and hazelnuts. The province of Mendoza is known for the production of walnuts and almonds, Catamarca is a producer of walnuts, San Juan is the country's main supplier of pistachios, while Entre Ríos dominates the production of pecans. Virtually all of Argentina's hazelnuts originate in Río Negro.

Other provinces that are prominent in the production of these nuts are La Rioja, Neuquén and Buenos Aires. It is estimated that there are more than 23,000 hectares of nuts in the country, with walnuts being the most important. The Portuguese walnut was once the basis of the native Creole variety.

YERBA MATE
Yerba mate, whose scientific name is Ilex Paraguariensis, is a tree native to the Paranaense Forest, which in the wild can reach a height of between 12 and 16 meters. To facilitate its harvest, the plants are pruned up to twice a year to an average height of 2 meters.
In Argentina, we call mate the infusion that is prepared with its leaves, as well as the container where it is taken, the most commonly used being the gourd.
Production
The crop is located in Misiones and northeast of Corrientes. In 2019, the production of ground and packaged yerba mate for the domestic market was almost 277,332,014 million kg. Our country is today the world's leading producer and exporter of yerba mate.
The culture of mate
A text from the Argentine Foreign Ministry gives an account of the deep symbolism involved in sharing the infusion:
It is companionship made moment.
It is the modesty of the one who prepares the best mate.
It is the generosity of giving to the end.
It is the hospitality of invitation.
It is the justice of one for one.
It is the obligation to say “thank you” at least once a day.
It is the ethical, frank and loyal attitude of meeting, without greater pretensions than sharing.
GUATEMALA 

AMARANTO

This plant, native to the Mesoamerican area, has been used for thousands of years as a sacred food, as it contains a fairly high nutritional value. It is a drought-resistant plant and is a great source of calcium and protein. However, until a few years ago it was not very common to market.

Amaranth seed, for cooking, gluten-free.
Protects your bone system from osteoporosis due to the contribution of phosphorus, magnesium and calcium, promotes cardiovascular health. It can regulate blood cholesterol levels.

COLOMBIA

ARAZA

Arazá is native to the western Amazon region between the Marañón and Ucayali rivers and in the vicinity of Requena and the source of the Amazon River. Its origin corresponds to one of the 5 centers of diversity found in the Amazon (Donadío, 1995). As a native fruit tree of the Peruvian Amazon, it exists in the wild in many parts of the department of Loreto, with plants up to 10 meters tall being observed in the Marañón River basin. Some species have been found in the Ucayali River basin in areas close to the province of Requena, and have also been observed in hamlets near the Calmapanas, Huazaga, Pucacaro, Tigre, Arabela and Tapiche rivers (Solitude village), the most important place being where wild plants are found in large numbers. In the Iquitos area, it is observed as a domestic fruit tree established in family orchards, with semi-commercial plots existing. Initially it was believed that this species was originally from Brazil, but in Manaus, where it is called Araca-boi or Peruvian guava, there are only a few specimens, which have been introduced from Peru. Paradoxically, in Iquitos the fruit is also called Brazilian guava, in Leticia and Bucaramanga, it is also known as Peruvian guava. The greatest genetic diversity of Eugenia stipitata is recorded in the southwest of the Amazon, likewise, the species is found in the wild only in the western Amazon (Pinedo et al., 1981; Quevedo 1995). The arazá Eugenia stipitata Mc Vaught subspecies sororia is cultivated in the countries of Peru, Brazil, Ecuador, Colombia, Bolivia and Costa Rica. In Colombia, although not in large crops, it is distributed in the departments of Meta, Caquetá, Putumayo and Amazonas, as well as some reports in Cundinamarca, the coffee belt and the Valle del Cauca, where it has been introduced since the last two decades (Rodríguez, 1991). (Amazonian Institute of Scientific Research SINCHI). GUANABANA

The Annonaceae family, commonly known as the Soursop family, includes around 2,500 species grouped into 130 genera. These species include trees, shrubs and vines that are distributed in the tropical regions of America, Asia and Africa. Within the Annonaceae family, there are several genera that stand out for the economic interest of their fruits, such as Annona squamosa, Annona muricata, Annona cherimolla and Annona reticulata. (Anonna muricata L), is the most cultivated fruit tree of the Anonna species, mainly in the regions of Central and South America.
It is a green and leafy shrub up to 6 meters high on average, it is a species susceptible to cold, and it is the Annonaceae, whose climate requirements are the most tropical; warm and humid, characteristic of altitudes less than 1,000 meters above sea level. It thrives best in warm and humid climates. It grows in medium-textured soils, not calcareous, with good drainage, sandy, silty and clayey. It develops in levels between 5.5 and 6.5. It requires 1000 mm of rainfall and tolerates 4000 mm annually, a dry season of 2 to 4 months, altitude of 0 to 1150 m above sea level, and an average temperature of 25 °C. It does not tolerate frost, requiring night temperatures greater than 12 °C, nor does it tolerate poor drainage, excess shade produces elongation and development disorders, compared to other species of Anonas, it is more cosmopolitan, because they have a wider range of edaphic adaptability, the soils in which soursop is planted commercially must be deep, sandy and with very good drainage. This tree is very sensitive to winds.


This plant, native to the Mesoamerican area, has been used for thousands of years as a sacred food, as it contains a fairly high nutritional value. It is a drought-resistant plant and is a great source of calcium and protein. However, until a few years ago it was not very common to market.

Amaranth seed, for cooking, gluten-free.
Protects your bone system from osteoporosis due to the contribution of phosphorus, magnesium and calcium, promotes cardiovascular health. It can regulate blood cholesterol levels.

COLOMBIA

ARAZA

Arazá is native to the western Amazon region between the Marañón and Ucayali rivers and in the vicinity of Requena and the source of the Amazon River. Its origin corresponds to one of the 5 centers of diversity found in the Amazon (Donadío, 1995). As a native fruit tree of the Peruvian Amazon, it exists in the wild in many parts of the department of Loreto, with plants up to 10 meters tall being observed in the Marañón River basin. Some species have been found in the Ucayali River basin in areas close to the province of Requena, and have also been observed in hamlets near the Calmapanas, Huazaga, Pucacaro, Tigre, Arabela and Tapiche rivers (Solitude village), the most important place being where wild plants are found in large numbers. In the Iquitos area, it is observed as a domestic fruit tree established in family orchards, with semi-commercial plots existing. Initially it was believed that this species was originally from Brazil, but in Manaus, where it is called Araca-boi or Peruvian guava, there are only a few specimens, which have been introduced from Peru. Paradoxically, in Iquitos the fruit is also called Brazilian guava, in Leticia and Bucaramanga, it is also known as Peruvian guava. The greatest genetic diversity of Eugenia stipitata is recorded in the southwest of the Amazon, likewise, the species is found in the wild only in the western Amazon (Pinedo et al., 1981; Quevedo 1995). The arazá Eugenia stipitata Mc Vaught subspecies sororia is cultivated in the countries of Peru, Brazil, Ecuador, Colombia, Bolivia and Costa Rica. In Colombia, although not in large crops, it is distributed in the departments of Meta, Caquetá, Putumayo and Amazonas, as well as some reports in Cundinamarca, the coffee belt and the Valle del Cauca, where it has been introduced since the last two decades (Rodríguez, 1991). (Amazonian Institute of Scientific Research SINCHI). GUANABANA

The Annonaceae family, commonly known as the Soursop family, includes around 2,500 species grouped into 130 genera. These species include trees, shrubs and vines that are distributed in the tropical regions of America, Asia and Africa. Within the Annonaceae family, there are several genera that stand out for the economic interest of their fruits, such as Annona squamosa, Annona muricata, Annona cherimolla and Annona reticulata. (Anonna muricata L), is the most cultivated fruit tree of the Anonna species, mainly in the regions of Central and South America.
It is a green and leafy shrub up to 6 meters high on average, it is a species susceptible to cold, and it is the Annonaceae, whose climate requirements are the most tropical; warm and humid, characteristic of altitudes less than 1,000 meters above sea level. It thrives best in warm and humid climates. It grows in medium-textured soils, not calcareous, with good drainage, sandy, silty and clayey. It develops in levels between 5.5 and 6.5. It requires 1000 mm of rainfall and tolerates 4000 mm annually, a dry season of 2 to 4 months, altitude of 0 to 1150 m above sea level, and an average temperature of 25 °C. It does not tolerate frost, requiring night temperatures greater than 12 °C, nor does it tolerate poor drainage, excess shade produces elongation and development disorders, compared to other species of Anonas, it is more cosmopolitan, because they have a wider range of edaphic adaptability, the soils in which soursop is planted commercially must be deep, sandy and with very good drainage. This tree is very sensitive to winds.

BOLIVIA
CANAHUA
Cañahua, botanically called Chenopodium pallidicaule aellen, also commonly known as Cañahua, Cañawa, Kañahua, Kañigua, cañigua, qañata, among others, in this particular case the common name Cañahua will be used, is an ancient ancient crop from the Andes, which in some places is confused with Quinoa. Its high nutritional value, its medicinal and therapeutic properties, protected by producers in its different varieties and accessions, have contributed to the survival of Cañahua for so many generations and even in our time of globalization and consumerism it regains its prominence. This product constitutes an important source of protein and has traditionally been a vital alternative source like meat and dairy products in rural areas. Some researchers such as Alejandro Bonifacio, state that its composition is balanced in terms of amino acids, dietary fiber, iron, unsaturated fats and sugars, so it can be used in the gradual weaning process of children. The importance of Cañahua is due to its high nutritional value, its therapeutic and medicinal properties, its adaptation to the adverse conditions of the highlands, which makes it a potential crop to contribute to the nutritional food security of the country and adaptation to climate change. In addition to the aforementioned properties, Cañahua is a crop that is mainly concentrated in the highland regions of Peru and Bolivia, it adapts to extreme agroclimatic conditions, being able to thrive in conditions of low rainfall (150 mm/year).
Cañahua is the food of the future, it has a high protein, calcium and iron content, it contributes to fluid oxygenation of the blood, prevents diseases such as anemia and in Bolivia its production and resilient transformation are promoted aimed at economic reactivation and support for Cañahua producers. In this sense, the Cañahua Strategic Plan was presented at a national level, called the food of the future promoted by the project Promoting the Heritage of Our Ancestors: Resilient Production, Marketing and Consumption of Cañahua and Tarwi, which is part of the Euroclima+ program, financed by the European Union and executed by Swisscontact.

CAMU CAMU
Camu camu is a fruit that has antioxidant, anti-cancer, anti-inflammatory and antiviral properties. It provides natural energy and is an excellent product for the functioning of the heart and kidneys.
Its consumption also significantly improves the digestive process due to the serine content contained in this fruit.
Due to its high vitamin C content, Camu Camu is a perfect ally to prevent common colds. It is said that this fruit contains 60 times more vitamin than an orange.
This fruit is produced in the Amazon rainforest of Peru, Brazil, Colombia and Venezuela and apart from the fruit, its leaves are used for different treatments for diseases.

Camu camu can be used to make juices, jams and desserts.
It is a native shrub from the Peruvian Amazon, it also grows in some regions of Bolivia, Colombia and Brazil and grows wild in alluvial soils flooded during the rainy season. It is found mainly along the Putumayo, Ucayali and Amazon rivers and their tributaries, in the area located between the towns of Pucallpa (on the Ucayali River)1? and Pebas (on the Amazon River). It can reach up to 8 m in height. It is grown as a fruit tree, its fruit being appreciated for its high vitamin C content.
ECUADOR

UVILLA
The golden berry is an exotic fruit that, in recent years, has grown in demand due to its nutritional benefits and the sweet and semi-acid flavor it provides. Most of the production is consumed fresh or dehydrated, so this study's objective was to use grapes to develop new agro-industrial products that benefit as an entrepreneurial alternative for the Morochos community in the Imbabura-Ecuador province. This study met the methodological conditions of applied research. Firstly, a bibliographic review of studies on formulations and product characteristics was carried out. The most appropriate formulations were then chosen and applied in the production of products, taking full advantage of all the raw materials and their waste. This procedure was carried out in triplicate, except for preparing the macerate and liquor. The processing performance, quality, and acceptability was monitored, and the products' stability was determined for 28 days, analyzing the physicochemical and sensory parameters every seven days. The products obtained were nectar, jam, gummies, candy, grapes in syrup, sauce, and chocolate filled with jam and gummies, wine, and liquor, and the waste was made into flour, oil, and sesame seeds. The best product based on the cost analysis to determine economic viability was grape nectar with $0.14/100g of product. The most preferred product chosen by the online survey was the chocolate filled with jam and grape gummies, and the product chosen by the effective tasting tests was grapefruit in syrup with a score of 4.57 and the macerated one with 1.68, a lower value, the scale used was from 1 (I don't like it very much) to 5 (I like it very much) in order to know the general descriptions of the raw material, production processes, packaging, method of conservation and the characteristics of the product Brief and technical specifications were carried which were allowed information about the general description, attributes and nutritional guidelines of the products.

CHOCHO
It is a legume of American origin, cultivated in the Andes.[9] Its high protein content, similar to that of soybeans, makes it a plant of interest for human nutrition.

It is an erect herbaceous legume with robust stems, somewhat woody.[11] It reaches a height of 1.8 to 2 m. It is cultivated mainly between 2000 and 3800 meters above sea level, in temperate and cold climates.[citation needed]
The lupine is a product that the Andean peoples appreciate and know how to use its properties. Chocho is grown when the soil does not have enough nutrients, due to its fertilizing characteristic, which is that it manages to fix atmospheric nitrogen to the soil.[12]
The chocho plant enters its maximum flowering period in the months of February and March, which is why the chocho flower symbolizes for the Andean cultures of northern Ecuador, the flowering-spring season and abundance of tender grains to eat, a time that is celebrated in the Pawkar Raymi festival.

Flour is used up to 15% in baking, due to the advantage of considerably improving the protein and caloric value of the product.
Alkaloids (sparteine, lupinine, lupanidine, etc.) are used to control ectoparasites and intestinal parasites of animals.
In the flowering state, the plant is incorporated into the soil as green manure, with good results by improving the amount of organic matter, structure and moisture retention of the soil.
The crop residues (dry stems) are used as fuel due to their high amount of cellulose that provides good calorific value.[17]?
Chocho is currently considered a superfood due to its great nutritional value (but its abuse can be considered toxic and lethal if not treated properly) which comprises 38% protein, 24% carbohydrates, 24% vegetable fiber, 6% unsaturated fat, 7.5% minerals (iron, calcium, magnesium, potassium, zinc) and vitamin B12.

CHILE

MAQUI

It is a botanical species of phanerogam plant of the elaeocarpaceae family, native to Chile and adjacent areas of southern Argentina.
Its fruit, along with those of the murta (Ugni molinae), is one of the most characteristic and well-known edible native fruits of southern Chile.
The fruit is considered a wild fruit, and has been consumed by the population since before the 16th century. It can also be used to prepare chicha, as recorded by the French naturalist Claudio Gay in his "Atlas of Physical and Political History of Chile" in 1844. Today, it is also often used to make jams, juices and in the preparation of curanto.
The young leaves are completely edible and can be eaten in the form of salads, similar to the preparation of lettuce.

In traditional medicine, the fruit is used as an astringent. The leaves are used for burns; the juice of the leaves for throat diseases; the infusion of the leaves is used for wounds, tumors, sore throat, diarrhea; and as an analgesic and febrifuge. The dried leaves are used to heal wounds and as a vulnerary.
Maqui is the fruit with the most extraordinary antioxidant power in the world. And it is Chilean!

Antioxidants are capable of blocking the harmful effect of free radicals on the body.

It acts on oxidative stress and prevents natural processes of cellular aging. These natural aging processes are produced by the harmful effects of free radicals that appear due to different habits of modern life: smoking, sedentary lifestyle, stress, pollution, UV rays and diet.
Its Polyphenols: Delphinidins and Anthocyanins are the compounds with the antioxidant effect. The maximum benefits can be obtained by choosing a Maqui supplement that concentrates only these polyphenols to deliver the antioxidant benefits of the fruit to the body.
VENEZUELA 
CACAO CRIOLLO 
Venezuelan cocoa is classified as fine aroma, since its characteristics make it a high-quality product, occupying the best positions within the world's commercial classifications. The certification was granted by the International Cocoa Organization (ICCO).
Other fundamental characteristics of this product are its multiple micronutrients, such as polyphenols and powerful antioxidant flavonoids, which help reduce inflammation, lower blood pressure, improve cholesterol and blood sugar.
“Cocoa, a plant originating in Central and South America, has been cultivated and consumed for centuries. In addition to being prized for its flavor and aroma, it also offers a series of nutritional benefits due to its rich chemical composition. It is food, biodiversity and heritage, culture,” said the vice president of Science, Technology, Education and Health, Gabriela Jiménez Ramírez, on her Twitter account on June 2.

CANADÁ
ARÁNDANO
The cranberry, or lingonberry, as it is known in English, is a red fruit or berry native to cold and very cold areas of northern Europe, Asia, the United States and southern Canada and, as its name indicates, produces red-coloured fruits. Thanks to its particular composition of antioxidants and bioactive plant compounds (phytonutrients or phytochemicals), its regular consumption provides us with incredible benefits for our health.
There are different species of cranberry such as the European species Vaccinium vitis-idaea (lingonberry), Vaccinium oxycoccos and the American species Vaccinium macrocarpon (cranberry), the latter being the species with the greatest commercial interest, due to the greater yield and size of its fruits. That is why when we buy cranberry or processed products such as juices or syrups, most of the time they are made with American cranberry. Although lately, in herbalists and specialist shops it is increasingly common to find products made from lingonberry.
Historically, Native Americans used cranberries as a treatment for bladder and kidney diseases, and they also used them as a revitaliser after their numerous battles, taking them mixed with animal fat or smearing their entire body with the mixture. On the other hand, the first English settlers used cranberries to treat lack of appetite, stomach problems and scurvy. In the cold areas of Northern Europe, where cranberries are also found in the wild, they have also been used for hundreds of years in the local cuisine of those areas.
As for its name, as we have already mentioned above, in America it is known as Cranberry, in Europe it is known as Lingonberry or Mossberry, although in Spanish there is no such differentiation and they are all known as cranberries.
For every 100 grams of cranberry, it only has 46 calories, 4 grams of sugar and 0.1 grams of fat. On the other hand, it contains a high amount of fiber, 4.6 grams!
As we have already mentioned, cranberries, like other red fruits or berries, have countless properties and benefits for our health, however, they are not exactly the same benefits as their cousin, the blueberry.
This is why traditionally most scientific studies have focused on the role of cranberries in urinary tract health, but their benefits extend beyond that. Cranberries have antioxidant, anti-inflammatory, anti-cancer and antimicrobial properties that are evident in the oral cavity, gastrointestinal tract and urinary tract. Cranberries also help prevent ulcers and stomach cancer.
Thanks to their high content of antioxidants such as anthocyanins, proanthocyanidins and quercetin, they protect our cardiovascular system, decreasing inflammation of blood vessels and reducing blood pressure. They also increase levels of good cholesterol (HDL), reduce levels of bad cholesterol and its oxidation (LDL). And therefore also help people with diabetes.
In addition, cranberries are a rich source of fiber, minerals and vitamins, especially vitamin C. They also contain significant amounts of vitamin E, vitamin K1, manganese and copper.
However, nothing is too much, and eating too many cranberries can cause stomach upset and diarrhea.

ARCE

Maple syrup, maple syrup,1? maple honey2? or maple syrup[citation needed] (sirop d'érable in French, maple syrup in English) is a sweet made from the sap of the sugar maple, red maple or black maple, as well as other species of maple.3? Usually, it is combined with pancakes, crepes or waffles, although it could also be used as an ingredient to be able to bake it, in the preparation of desserts

In North America, maple syrup and its artificial imitations are the preferred toppings for crepes, waffles, and pancakes. Production is concentrated in February or March, depending on weather conditions. To make the syrup, holes are drilled into the trunks of maple trees and tubes called spiles are inserted. These cause the sap to drip into buckets or plastic pipes. The sap is immediately transferred through a valve from the container into a stainless steel pan, where it is cooked until the sweet syrup is formed. The syrup flows through the pan's baffles, gradually becoming thicker, and is automatically removed when it is the right thickness. During the reduction process, a small amount of fat (usually lard) is added to keep the sap from foaming as much as it boils. The process is slow, because most of the water has to boil off to achieve the desired consistency. It takes about 40 quarts of sap to make 1 quart of maple syrup, and a mature maple tree will produce about that amount during the 4-6 week production season, though this varies by tree and climate. Trees are generally not used for sap tapping until they are 25 centimetres in diameter at the middle — in New England this means the tree must be at least 40 years old.


ESTADOS UNIDOS 

KALE

Kale is a type of curly cabbage that has traditionally been widely consumed in Central Europe. It began to be cultivated in the USA during the 1980s and is currently considered one of the healthiest vegetables on the planet. It has so many properties that it has even conquered the top of international celebrities.

Known in Spain as collard greens or cabbage, kale belongs to the cruciferous family; that is, it is directly related to broccoli, cauliflower, cabbage or Brussels sprouts, vegetables that we are more familiar with in our country.

Nutritional properties of kale
This vegetable with very fleshy green leaves is an excellent source of fibre, as well as vitamins and minerals. In relation to its vitamin content, the presence of vitamin K, beta-carotene, folic acid and vitamin B6 stands out. But the most important nutritional contribution of kale is its high content of mineral elements, mainly calcium and iron. It is because of these properties and nutritional richness that kale is considered a super food: it contains more calcium than cow's milk and more iron than beef.

Kale provides us with 135 milligrams of calcium per 100 grams of raw leaves, and if we add that it is an excellent source of vitamin K, potassium and magnesium, it becomes an ideal food for maintaining good bone condition. A recent study published by Creighton University, Omaha, Nebraska, shows that calcium from kale is absorbed better than that from milk.

It is also a good source of iron from plant sources; per calorie, kale has more iron than beef. But although the bioavailability of this mineral is limited, we can increase its absorption in the body by using foods rich in vitamin C along with its intake.

It also contains phytonutrients, natural substances from plants with great antioxidant power, such as carotenoids and flavonoids, the two main antioxidants that help prevent cancer.

All these valuable nutritional properties that kale offers with a caloric intake of around 45 kcal per 100 grams, make it a food concentrated in good nutrients and light at the same time.

BAYAS

It is native to the southern United States and is often grown as an ornamental plant in gardens and yards.

This species produces large clusters of purple berries; these are generally consumed by birds and deer, which therefore contribute to the dispersal of the seeds, and to a lesser extent consumed by people.

The berries, which have a sweet taste, are suitable for human consumption fresh only in small quantities because they are astringent; they are therefore preferred to be consumed prepared, and are used in making jellies and jams.

The roots are used to make herbal tea. As a folk remedy it has been claimed that "crushed fresh leaves help keep away insects that bite animals such as horses and mules." An isolated plant compound has proven effective in trials as a mosquito repellent.

They improve your eyesight. Eating them reduces the time it takes for your eyes to adjust to darkness. ...
They help you lose weight. They have a high fiber content and provide you with a great amount of energy. ...
They purify the body. ...
They strengthen the immune system. ...
They are a good antioxidant. ...
Anti-inflammatory.


COSTA RICA


MORINGA

The Moringa tree (Moringa oleifera) originates from the south-western Indian Himalayan region and is now cultivated in tropical areas around the world. Moringa is called the "miracle tree".

The versatility and health benefits of Moringa leaves and seeds have been examined by many scientific studies. The most positive are the antioxidants in the leaves (Antioxidants have a great physiological importance because of their action as radical scavengers and thus protect against various diseases). In general, the Moringa tree helps strengthen the immune system and thus prevent diseases.

In May 2013 we planted the first seeds on our farm, expanded the plantations in 2014 with the harvested seeds and now the production has risen to 3 hectares. The leaves are cut and plucked by hand, dried and ground into leaf powder which is the most concentrated form. The dried leaves can be used to make a tasty tea, and their hypoglycemic effect is indisputable. The seeds can be eaten raw by peeling and eating the chickpea-like inner part, which gives your body valuable amino acids 3,6 and 9. The seeds are used to obtain oil which is used in cosmetics and also helps with rheumatism and arthritis.


CACAO

Costa Rican cocoa is, along with coffee and bananas, one of the most important agricultural export products, with a significant impact on the economy, culture and national identity. Its production represents 0.0125% of the international export market, something special since only 3% of global suppliers can be classified as gourmet. Theobroma is a scientific name that means "food of the gods" in Greek.

In 2019, the International Cocoa Organization recognized the quality of Costa Rican cocoa, as an exporter of 100% fine or aromatic cocoa, produced in rural communities, mostly indigenous, in the north, the Caribbean and the south of Costa Rica, located between 0 and 500 meters above sea level, which is the ideal habitat for cocoa.

The area planted in Costa Rica is approximately 4,000 hectares and production is in the hands of 3,041 small indigenous producers who use agricultural practices that are shared from generation to generation.

Costa Rica has a National Cocoa Plan 2018-2028 in place, a strategy that seeks to consolidate the cocoa agro-chain over 10 years.

This plan includes a financing program from the Development Banking System that aims to double the area cultivated with cocoa in Costa Rica.

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