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BOLIVIA 2024. Andean foods

15 September 2024, Lake Titicaca, Bolivia. A display of Andean foods arranged by members of the Huatapampa community on woven textiles, featuring different types of potatoes, dried produce, and local staples showcasing the region's agricultural diversity.

09/15/2024

Country Bolivia (Plurinational State of)

Credit FAO/Max Valencia

UNFAO Source FAO Photo Library

File size 8.43 MB

Unique ID UF17MR0

Editorial use only. Photo credit must be given. For further information contact: Photo-Library@fao.org

Background Information

FAO Director-General QU Dongyu visited the Huatapampa community to learn about their ancestral agricultural practices and meet small-scale family farmers who grow different ecotypes of potatoes, beans and other tubers.

At the village of Huatapampa located at an altitude of 3,864 meters, in the high plateau of the Department of La Paz, with around 576 inhabitants, the Director-General observed agricultural production on terraces, using ancestral technology. This helps to reduce soil erosion, protect crops from frost and promote the diversity of food species such as potatoes, grains and vegetables. He also witnessed a planting demonstration and saw an exhibition of Andean products.

The community harbours a wealth of ancestral knowledge and genetic biodiversity adapted to high altitude conditions and a well-developed knowledge of risk management and food preservation. Families store their food for the medium and long term, converted it into dried grains, dehydrated potato and goose products. Their diet consists mainly of potatoes, maize, beans and other crops complemented by fishing and the raising of domestic animals such as sheep, cows and chickens.
The visit highlighted the community’s commitment to preserving traditional agricultural techniques, which are deeply rooted in indigenous customs. The delegation experienced local cultural expressions and participated in an Apthapi, a community-based lunch, symbolizing unity and sharing of food produced in the region. This visit highlighted the importance of indigenous knowledge and sustainable practices in contributing to food security and agricultural biodiversity.