The young Jhaneth Rojas shows radishes planted in a greenhouse-type family garden or solar tent in the village of Phuyuwasi in a highland valley in the central Bolivian department of Cochabamba. Credit: Franz Chávez/IPS
In Phuyuwasi, in the central department of Cochabamba, in a landscape dominated by vegetation resistant to low temperatures, Maribel Vallejos told IPS how the project involving family gardens in greenhouses has changed her life and those of other women in the community.
“I used to buy vegetables for 100 Bolivian pesos (about 12 dollars), but now I save that money,” said Vallejos, the only participant in the project who speaks Spanish as well as their mother tongue, Quechua.
This village ino Pocona, one of the 46 municipalities of the department of Cochabamba, is benefiting from a programme run by the Ministry of Rural and Land Development, with the support of the United Nations Food and Agriculture Organisation (FAO) and other U.N. agencies.
After two years of skills training, “there is no more (child) malnutrition. We used to not eat well, now we eat clean and we know what we are eating. We are stronger eating these vegetables,” said Vallejos.
Although the surrounding fields are green, with oats and potatoes growing in the fertile soil, it is not easy to produce crops in these Andean region valleys as temperatures can drop abruptly to four degrees Celsius at night before soaring to 28 degrees, the project coordinator in Cochabamba, agronomist Remmy Crespo, explained to IPS.
Experts from several disciplines arrived at the municipalities of Pocona and the neighbouring Pojo, where the local population lives in scattered villages and hamlets, to provide integral support ranging from food production, transformation or commercialisation to consumption, said Abdón Vásquez, the programme’s national coordinator.
When the extension workers arrived in 2015, the local diet consisted mainly of rice, eggs and occasionally chicken. Today the daily intake of the members of the families involved in the project has increased by about 800 calories in proteins, vitamins and minerals provided by the vegetables they grow, said Crespo.