A news item we picked up from Rural 21

Award-winning Quinua cookery book by Peruvian women

“El Camino de la Quinua” was awarded the second prize in the category Best Latin World Cookbook at the Gourmand World Cookbook Awards, the most important cookery award in France with 136 participants.

The cookbook contains information on nutritive value, cropping and processing and easy-to follow recipes for meals and desserts contributed by Peruvian women from the Regions Puno, Ayacucho, Cusco, Cajamarca und Huánuco. Peru and Bolivia are the main producers and exporters of Quinua followed by Ecuador and Columbia.

The renowned Gourmand World Cookbook Award has “Oscar” status in the world of cooking and wine literature and since 1995 has awarded prizes to the best new publications worldwide. The prize was initiated by Edouard Cointreau, of the Cointreau liquordynasty.

Download book (Spanish only) by clicking here

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About the Movimiento Manuela Ramos and from the International Women’s Health Coalition web site

Founded in Lima, Peru in 1978, Movimiento Manuela Ramos (Manuela Ramos Movement) has grown from a small grassroots organization to a regional leader in promoting women’s health and rights. Movimiento Manuela Ramos focuses on promoting gender equality and sexual and reproductive rights, stopping violence against women, and enabling women to become economically independent and politically active.

Here is a new book on the diversity and ethnobotany of taro (Colocasia esculenta), one of the world’s most ancient food crops

We were particularly impressed by the chapter of Peter J. Metthews, an excell

ent account of taro’s history, with much useful information on its earliest uses over 20,000 years BP, a comprehensive section on taro’s nutritional qualities, the methods employed to remove anti-nutri tional factors, and the food culture associated with taro.

Highly recommended!

The Abstract (copied further down) and the link to downlaod plus other information is available on Bioveristy International’s web site here

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Abstract:

Taro is a staple crop for several hundred million small farmers and planters throughout the tropical world. Often associated with Asia and Pacific, it is also important in the Americas and Africa. This book explores the diversity of taros and their uses as well as the status of  taro genetic resources in all the major geographic regions where it is grown. While new market opportunities and taro’s versatility are responsible for its growing popularity in markets, diseases and climate change also pose ever greater threats to its production and distribution. By taking a global approach to the crop, the authors highlight ways to address new outbreaks of pathogens such as the Taro leaf blight in Africa. Diversity in cultivars is also important in coping and adapting to climate change especially when genetic diversity science and farmer knowledge can be brought together.

Read the Maya Nut Institute summer 2010 Newsletter!

Las tierras del oriente de Guatemala tienen sed y sus habitantes tienen hambre. La sequia termino con la cosecha, la falta de visión y de políticas agrícolas a largo plazo no ayudo, pero no muy lejos de oriente, en el departamento del Petén, nace la esperanza y su nombre es Ramón.

El Ramón es un árbol que crece en el Petén. Es de rápido crecimiento, su follaje es excelente alimento para le ganado y de sus nueces sale una harina altamente nutritiva. Gelio Cuellar, agronomo petenero, cree fervientemente en sus bondades y cree que podrían ser aplicadas en todo el país, porque al Ramón le gusta toda Guatemala. Gelio cree que el Ramón es la respuesta, no solo a la hambruna, sino a la deforestación y el subdesarrollo económico.

Se puede mirar el video aquí: http://www.entremosleaguate.net/

JACKFRUIT is an easy crop to grow. It requires no artificial fertilizers, pesticides or even irrigation. All parts of the fruit, except the stalk, can be converted into food.

It is nutritious as well. One hundred grams of jackfruit has 303 mg of potassium, an ingredient which helps lower blood pressure. It is low in saturated fat, cholesterol and sodium and high in Vitamin C and manganese. It is an ideal food for weight loss.

Jackfruit contains phytonutrients which reduce the risk from cancer. It has anti-ageing, antioxidant and anti-ulcer properties. The seeds too are edible and nutritious. They contain 38 per cent carbohydrates, 6.6 per cent protein and 0.4 per cent fat.

Here is a recipe for you to try.

Jackseed vada

Ingredients

Jack seed powder: 3 cups
Flour: Rice/Wheat//Besan/Maida: 4 cups,
Chillies: 4, Onions: 2
Curry leaves: A few
Ginger: Half inch chopped
Salt to taste

Steam cook the jackfruit seeds. Peel the outer cover. Retain the inner brownish skin, it’s nutritious. Powder the seeds after drying. Let the powder be a little coarse. Mix all the ingredients. Press into flat round vadas and deep fry in oil.

For more receipes visit: www.civilsocietyonline.com/aug09/aug093.asp