The intention of this alliance between Mater and Biokusharu, led by Carol Zavaleta along with members of a Shawi indigenous native community, is to preserve their identity through the recovery of cultivars and foods specific to their culture and habitat. This aims to improve the diversity of the diet of the inhabitants, while also creating marketing opportunities for interesting and important ingredients.
Objectives
Explore the possible use of these ingredients in restaurants, both in liquids and in cooking; and promote the knowledge, use, and consumption of these ingredients in the gastronomic and hospitality sector of Peru by creating graphic materials, a seasonal calendar, and a catalog.
Promote the Consumption
of Amazonian Tubers
Our goal is to promote the knowledge, use, and consumption of these roots and tubers in the gastronomic and hospitality sectors of Peru, leveraging the transformative power of food and gastronomy.
The project's approach is comprehensive, combining biodiversity conservation with gastronomy. It aims not only to rescue and preserve local foods but also to raise awareness of their cultural and nutritional value.
So far, the following supplies have been cataloged: purple sachapapa, white sachapapa, marbled sachapapa, uyuwan, yawira', pink yuwira, white yuwira, manshan, and dale-dale.
