OUTING AT THE POTATO PARK PISAC, CUSCO (FRIDAY, 27 JUNE 2008)

The Potato Park is a Collective Biocultural Heritage Protected Territory of indigenous Quechua communities that celebrates an enormous diversity of native potato varieties and other Andean cultivars, including quinua, kiwicha, tarwi, olluco, oca and mashua, that form part of the food systems of the six communities (Amaru, Chawaytire, Cuyo Grande, Sacaca, Paru paru y Pampallacta) in the district of Pisac, southern Peru, that have united together to manage their territory, which serves as a “living library” of the native potato’s genetic diversity. In the Potato Park, indigenous people learn about their rights to biological resources and the potential advantages derived from their uses. The Park’ plans include the development of economic activities like agroecotourism, commercialization and training based in sustainable agriculture and community ecosystem management. Additionally, it is founded as the pilot for the largest landscape conservation initiative in the Andean region. (For more information, visit the website: www.parquedelapapa.org)

The Potato Park, which is considered an emblematic example of community conservation at a regional and global level, was selected as the appropriate and practical setting for the Field Workshop of Section 1: Traditional Agricultural Landscapes and Community Conservation Areas, during the International Congress of Ethnobiology.

In this workshop, more than 200 participants were welcomed by authorities and members of the Potato Park communities at the Papamanka Restaurant, located in the community of Chawaytire.

The workshop was focused on the discussion of topics related to Governance, the Andean landscape, food sovereignty, local livelihood, climate change and adaptation and the Collective Biocultural Heritage Territories proposal, among others.
Additionally, the participants had the opportunity to visit the Potato Park’s Interpretive Center and the Medicinal Plants Processing Center, as well as to taste dishes made from native potatoes at the Papamanka Restaurant.


 

 

 

 


 
 
     
 
 
 
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