The Amazon is one of the most biodiverse regions on the planet. Its cultural landscape is equally diverse and has a rich tradition of knowledge about the nutritional and medical properties of numerous tropical plants, some of which have reached worldwide relevance, such as vanilla, cacao, palm heart and brazil nut.
In the northern Amazon region of La Paz, the tacana, leco, tsimane’ and mosetene indigenous peoples have important knowledge of tropical agriculture, based mainly on the cultivation of manioc, peanuts, corn, sweet potatoes, beans and chili peppers. They combined honey harvesting, hunting and fishing with the collection of more than 200 species of plants. The genetic diversity of wild Amazonian cacao is an example, as well as the variety of vanilla species and palm fruits that are used since pre-Hispanic times. Other products such as citrus fruits, banana, sugar cane and coffee, which were introduced later, managed to find their protagonism in traditional cuisine, and currently are essential products of Bolivian gastronomy.
One objective of WCS is the preservation of indigenous cultural traditions from the Bolivian Amazonian region, revitalize them and generate economic alternatives. In this context, a meeting was carried out between indigenous producers, technical staff, communicators and national and international chefs from Amazonian countries. This event was promoted by Gustu restaurant, WCS and the Ministry of the Environment and Water, with the collaboration of the Civil Society Support Fund (FOSC) of the Danish International Development Agency (DANIDA). The event was held in 2016 at the Chalalan Ecolodge, within Madidi National Park. Its purpose was to promote products obtained from the forests in the Bolivian Amazon region, to strengthen projects to diversify sustainable livelihoods, conserve biodiversity and strengthening the cultural identity of indigenous peoples.
One result of this meeting was the book "Gastronomía verde en Bolivia” (Green Gastronomy in Bolivia). It holds 14 recipes made with products from the Amazon forests (mushrooms, vanilla, chili peppers, cacao, manioc, palm heart, acai palm fruits, cupuacu fruits, peanuts, catfish, caiman meat), which were prepared by the chefs Kamilla Seidler from Gustu restaurant; Rafael Da Silva, Brasil; Eduardo Martinez, Colombia; Pedro Miguel Schiaffino, Peru; and Gabriela Prudencio, Pamela Flores and Kenso Hirose, from Bolivia. Each recipe was inspired by the culinary traditions of the communities. The book also includes articles about the existing bonds between biodiversity conservation, human quality of life, food sovereignty and increased family income.
Another important outcome of the meeting was the development of working groups, led by the Ministry of the Environment and Water, in which the producers, communicators, chefs and technicians participated. Subjects related to production, harvesting, marketing, processing and promotion of forests products, as well as their nutritional importance were analyzed in order to have inputs for the design of strategies to strengthen them.
Opening opportunities to producers to establish alliances and market their products, will improve their income and safeguard their traditional knowledge. It will also allow them to demonstrate their potential to develop a gastronomic movement that recognizes the value of conservation and culture.