ÚLTIMAS NOTAS PUBLICADAS

domingo, 28 de agosto de 2016

FEDECACAO IV Congreso Internacional JANSEN

Viernes 26 de Agosto de 2016 - 12:01 AM

El buen precio del cacao durará mínimo un lustro


Los buenos precios del cacao durarán, por lo menos, un lustro, debido a la alta demanda y déficit del grano que se presenta en el concierto internacional.
Suministrada/VANGUARDIA LIBERAL
Para el experto holandés Arvi Jansen, los precios del cacao no volverán, por ahora, a los US$2.000 por tonelada en el comercio externo; sin embargo, aclaró que el precio del cacao es muy volátil.
(Foto: Suministrada/VANGUARDIA LIBERAL)

De acuerdo con Arvi Jansen, comercializador internacional de cacao, quién intervino en el I V Congreso Internacional de Cacao, certamen de Fedecacao que se realiza en el Ecoparque El Santísimo, en Floridablanca, la ICCO, máxima autoridad mundial, ha dicho que se tendrá un déficit de 150 mil toneladas, el cual se agrandará en 2016, producto de los fenómenos climáticos, problemas políticos y enfermedades que se están presentando en los grandes países productores, como por ejemplo los asiáticos y africanos.

Para el experto holandés, con 15 años de experiencia, y estimado como una autoridad en venta de cacao en el mundo, hay un nicho de mercado que se debe trabajar, como lo son los cacaos finos en sabor y aroma producidos en Madagascar, Granada, Haití, Centroamérica, Guatemala, Perú y Ecuador, donde el kilo se paga a US$10 ($31.000, de acuerdo con la TRM).

“Los cacaos finos están en Colombia y ese renglón debe potencializarse, pues se tienen grandes oportunidades en el mercado externo”, sentenció.


Se estancarán

Los africanos y asiáticos son los dueños del 70% de la cosecha mundial de cacao; sin embargo, a juicio de Jansen, las siembras y la expansión de áreas en esos continentes se estancarán. En su concepto, la producción no es muy profesional, lo que afecta de manera directa la calidad. “Lo ha dicho la ICCO, que el crecimiento será estable; pero habrá resentimiento de la producción, pues en Asia, por problemas sanitarios, se están reemplazando los cultivos y en África, ante la incertidumbre política, no hay inversiones importantes para su desarrollo”, agregó. En Perú, Ecuador y Colombia hay expectativas de inversión y conocimiento del cultivo; de ahí que se estime que crecerán. 

Nota original, AQUÍ.

sábado, 27 de agosto de 2016

CHOCOLATE Potential Health Benefits REVIEW





Chocolate and Cocoa: A Review of All the Potential Health Benefits




Publicado el 2 feb. 2014

Please like, subscribe, comment and share!




I just wanted to talk about this really interesting study that was recently published. This study reviewed and interpreted research done in the last decade on the benefits and risks of chocolate consumption.

Chocolate is the most commonly craved food in the world. Chocolate originated from Mexico where the Mayas, Incas, and Aztecs cultivated the cacao tree. In the past, due to its health effects, it was considered the drink of Gods, an association that gave rise to the scientific name of the cocoa tree, Theobroma cacao, from the Greek words theo (God) and broma (drink).

Initially it was consumed as an aphrodisiac drink, but because of its high price, chocolate was later replaced by coffee and tea as the main drink. Chocolate has since become a favourite confection in most developed countries including Europe and North America. Nowadays cocoa is grown mainly in West Africa, Indonesia, and Sri Lanka.

The tree and its dried seeds prior to processing are called 'cacao' in American English; after processing, i.e. roasting and grinding, the term 'cocoa' is used. 'Chocolate' is the food prepared from roasted cacao seeds.

Chocolate, especially dark chocolate and cocoa, have many potential health benefits. Flavanoids appear to be one active component. Consumption may help prevent colon, lung, skin cancer, prostate, pancreatic, brain, testicular and breast cancer It may protect against cardiovascular disease, including heart attack and stroke, diabetes type 1 and type 2, insulin resistance, obesity, coronary artery disease, dementia, high blood pressure and hypertension. It may help cope with stress.

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FONDOS concursables PNIA 2016



Participa en los fondos concursables del PNIA 2016



En YouTube, AQUÍ.



El INIA lanzó fondos concursables



En YouTube, AQUÍ.



Ministerio de Agricultura cuenta con 57 millones de soles para el 2016



En YouTube, AQUÍ.

CONFERENCIA Perspectivas del Mercado del Cacao LONDRES



Estimado Señor/Estimada Señora,

La Organización Internacional del Cacao (ICCO) quisiera invitarle a participar en su Conferencia sobre las Perspectivas del Mercado del Cacao que tiendra lugar el martes, 27 de septiembre de 2016, Holiday Inn Hotel, Wembley, Londres, Reino Unido.

Encontrará adjunto el programa de la conferencia, la lista de nuestros oradores y los temasabordados así como el formulario de inscripción.

Igualmente, adjunto la lista de los hoteles que recomendamos con precios negociados por la ICCO.

No dude en ponerse en contacto conmigo si desea más información sobre este evento.

A la espera de recibir su formulario de inscripción y darle la bienvenida en Londres,

Saludos cordiales.

Nota: 4 tipos de patrocinio están disponibles si usted desea patrocinar la conferencia. Para obtener más información, póngase en contacto con Sr. Philippe Pestelle, correo electrónico:philippe.pestelle@icco.org. Tel: 00 44 208 991 6019.


Philippe Pestelle


International Cocoa Organization
Westgate House, Westgate Road
Ealing
London W5 1YY

Tel: + 44 (0) 20 8991 6019
Fax: +44 (0) 20 8997 4372


cid:804B6D03-5732-429A-BE7F-8A7D80BF8524@private.jumpdesign.co.uk

CHOCOLATE Peruano Destacado NatGeo






Chocolate peruano destacado por National Geographic


En YouTube, AQUÍ.


viernes, 26 de agosto de 2016

CONSERVACIÓN Y UTILIZACIÓN DE LOS RECURSOS GENÉTICOS DEL CACAO EN LA SELVA ALTA DE LA AMAZONIA PERUANA

CONSERVACIÓN Y UTILIZACIÓN DE LOS RECURSOS GENÉTICOS DEL CACAO (THEOBROMA CACAO L.) EN LA SELVA ALTA DE LA AMAZONIA PERUANA 

CONSERVATION AND UTILIZATION OF CACAO (THEOBROMA CACAO L.) GENETIC RESOURCES IN THE MONTANE RAINFOREST OF THE PERUVIAN AMAZON

GARCÍA L. F.,GUARDA D., GARCÍA P.V.& CHÍA J.


RESUMEN

La Amazonía peruana posee la mayor diversidad genética de cacao (Theobroma cacao L) con seis de los diez complejos gemoplásmicos naturales. Los cultivares actuales, por su estrecha base genética, son cada vez más vulnerables a los factores bióticos (pestes emergentes) o abióticos (estrés climáticos). Además, la gradual sustitución de los cultivares nativos y “criollos” por cultivares foráneos de mayor productividad pero de inferior calidad y adaptación, propicia la erosión y subutilización de estos recursos genéticos. El Programa de Mejoramiento Genético de la Universidad Nacional Agraria de la Selva ha conseguido: (i) conservar, caracterizar, evaluar y documentar 160 accesiones de cacao distribuidos en tres colecciones: Internacional, Huallaga y Ucayali, (ii) generar 54 híbridos interclonales de diferente origen genético; (iii) seleccionar y propagar cuarenta y cinco árboles madres híbridos, (iv) recolectar y propagar noventa árboles superiores del campo del agricultor y; (v) evaluar la reacción a la “escoba de bruja” en progenies segregantes. Actualmente, continúan en evaluación: (i) 21 híbridos nacionales e internacionales y (ii) 7 híbridos triclonales por superior calidad organoléptica, quedando como desafíos: (i) ampliar la base genética mediante la bioprospección e introducción de cultivares exóticos y (ii) acelerar el mejoramiento genético con la ayuda de herramientas biotecnológicas: selección asistida por marcadores, transferencia de genes útiles, propagación in vitro de genotipos élites, por productividad y resistencia a pestes, de superior calidad organoléptica y plasticidad ambiental. Su fortalecimiento podrá contribuir a la sostenibilidad y competitividad del cacao peruano. Palabras claves: Theobroma cacao, recursos genéticos, conservación, mejoramiento, utilización.

ABSTRACT 

The Peruvian Amazon ist he area with most genetic diversity of cacao (Theobroma cacaoL)with six of the ten natural germoplasmic complexes. Current cultivars, due to their narrow genetic base, are each more vulnerable to biotic (emergent pests) or abiotic (climate stress) factors. In addition, the gradual substitution of native and “criollo” cultivars by foreign cultivars – that are more productive but are of lower quality and less adapted – leads to the erosion and sub-utilization of these genetic resources. The Plant breeding program at The National Agrarian University of the Rainforest (Universidad Nacional Agraria de la Selva) seeks to: (i) conserve, characterize, assess and document 160 cacao accessions distributed in 3 collections: International, Huallaga and Ucayali; (ii) generate 54 interclonal hybrids of different genetic origin; (iii) select and propagate 45 hybrids mother trees; (iv) collect and propagate 90 superior trees from farmer´s field; and (v) assess the reaction to “witches’ broom” in segregated progenies. Today, the following factors are still being evaluated: (i) 21 national and international hybrids; and (ii) 7 triclonal hybrids of superior organoleptic quality. The following challenges also remain: (i) expand the genetic base via bioprospection and the introduction of exotic cultivars; and (ii) accelerate genetic improvement with the help of biotechnological tools: marker-assisted selection, transference of useful genes, in vitro propogation of elite genotypes (more productive and pest resistant; with superior organoleptic quality and environmental plasticity). Genetic enhancement could contribute to the sustainability and competitively of Peruvian cacao.

http://bibliotecavirtual.minam.gob.pe/biam/bitstream/handle/minam/1942/OBINAM_MI_02.pdf?sequence=5&isAllowed=y

jueves, 25 de agosto de 2016

Startup Weekend Lima en Biodiversidad





Startup Weekend Biotech, enfocado en biodiversidad
Este evento estará centrado en la creación de startups a través de una combinación estructurada de formación y tutoría para los emprendedores interesados. Se sabe que los emprendedores tienen un gran talento y una mente muy creativa, por lo que es importante descubrir el impacto positivo que pueden generar en nuestra sociedad.

[+] información e inscripciones: http://lima.up.co/events/9477 

Fecha: 9 - 11 Setiembre

Hora: El evento empieza a las 6:30 pm
Lugar: Universidad Nacional de Ingeniería- CTIC UNI: Centro de Tecnologías de Información y Comunicación, Lima

Startup Weekend Lima #Biotech abarcará temas como: Biodiversidad, Agricultura, Ciencia de los Alimentos, Medio Ambiente, Generación de Energía, Biotecnología y Medicina

ECUADOR Latinoamericano Ciencias del Suelo CONGRESO XXI

Quito-Ecuador será la sede del XXI Congreso Latinoamericano de la Ciencia del Suelo

24 al 28 de octubre del 2016
Quito-Ecuador será la sede del XXI Congreso Latinoamericano de la Ciencia del Suelo
Quito-Ecuador será la sede del XXI Congreso Latinoamericano de la Ciencia del Suelo, ante candidatos como Brasil y Uruguay.
Un reto para los organizadores y una oportunidad a los grandes investigadores de nuestro país. Esperamos que las universidades, institutos de investigación y las empresas públicas y privadas aprovechen esta gran oportunidad.

Entre los varios temas que se trataran está la cuestión del cadmio, mediante una Conferencia del Dr. Mike McLaughlin


Información original completa AQUÍ.


COCOA derivatives DUTCH-PROCESS

Cocoa Powder FAQ: Dutch-process & natural cocoa powder

Here are some of the frequently asked questions people have about cocoa powder, and how it’s used in recipes:
truffles
What’s the difference between Dutch-process and natural cocoa powder?
Dutch-process cocoa powder is made from cocoa (cacao) beans that have been washed with a potassium solution, to neutralize their acidity. Natural cocoa powder is made from cocoa beans that are simply roasted, then pulverized into a fine powder.
What does Dutching do?
Aside from neutralizing the acidity, Dutching cocoa powder makes it darker (see photo below, right) and can help mellow the flavor of the beans. Some artisan companies in the United States don’t Dutch-process their cocoa as they claim their cocoa beans don’t need to be acid-neutralized. Most supermarket brands of cocoa powder in America, such as Hershey’s and Nestlé, are natural cocoa powders.
two cocoa powders
Can I use Dutch-process and natural cocoa powder interchangeably in recipes?
Because natural cocoa powder hasn’t had its acidity tempered, it’s generally paired with baking soda (which is alkali) in recipes. Dutch-process cocoa is frequently used in recipes with baking powder, as it doesn’t react to baking soda like natural cocoa does.
Many classic American recipes, like Devil’s Food Cake, use natural cocoa powder. (My recipe, which I linked to, can be made with either types of cocoa powder since many people outside the United States can’t get natural cocoa powder so I used both leavenings.) There is also a reaction between natural cocoa powder and baking soda that occurs in recipes, which creates a reddish crumb, like Devil’s Food Cake.
There are exceptions to each, of course. And according to Fine Cooking magazine, “You can substitute natural cocoa powder for Dutch-process in most recipes (though not vice versa). Flavor and texture can be affected, but generally only in recipes calling for 3/4 cup (75 g) or more.” However when a batter-based recipe calls for natural cocoa powder, do not use Dutch-process cocoa powder. But I always advise folks to follow what the recipe says. For sauces and ice creams, they can be swapped out. For cakes and cookies, I don’t recommend it, as your results may not be the same if you make substitutions.
Remember: As in any recipe, if you vary ingredients or make substitutions from what is written, results will likely not be the same.
If a recipe calls for either, the main different is that Dutch-process cocoa will give a darker color and a more complex flavor whereas natural cocoa powder tends to be fruitier tasting and lighter in color.
natural cocoa powder
How is cocoa powder made?
Cocoa beans are roasted, then ground to a paste. Afterward, the thick paste is pressed between hydraulic plates, which squeezes out about half of the excess cocoa butter. (Cocoa beans are about 50% fat.) What’s left is a hard disk of cocoa powder, which is then grated into a fine powder. Most cocoa powders are between 20-22% fat, which is why most low-fat chocolate desserts call for cocoa powder.
What’s the best brand of cocoa powder?
I hesitate to give personal recommendations, since my taste may not be exactly the same as yours. Plus, depending on where you live, certain cocoa powders that I use may not be available where you are.
It’s best to find one with a flavor profile that you prefer, according to your personal tastes, and that fits your budget. Color, brand, country of origin, and price, are not necessarily barometers of quality. Most European brands (Dutch-process) are quite good and the richest one is Valrhona (see Note, below), which I do single out as a recommended brand, which i find gives desserts and baked goods more flavor and color than other cocoa powders.
The best way to figure out which cocoa powder is good is to take a deep sniff; good cocoa powder will have a naturally sweet, but slightly acidic, smell of rough chocolate. You may also wish to try a few cocoa powder-based desserts (see Links, below), to determine which cocoa powder you like.
What does it mean to “bloom” cocoa powder?
Some recipes call for cocoa powder to be “bloomed” in hot water or another hot liquid, such as coffee. This is done to intensify the flavor of the cocoa powder by releasing flavor particles trapped in the cocoa powder, and helps them “burst forth.” Many recipes, especially cookies, don’t have liquid ingredients, so you wouldn’t use that technique.
What is “black” cocoa powder?
Black cocoa is cocoa powder that has been heavily Dutched. If you’ve ever had an Oreo cookie, the outer cookies are a good example of black cocoa. Because it has a strong, very brusque flavor, it’s best used in conjunction with another cocoa powder and is mostly used to boost color. King Arthur sells true black cocoa, as does Amazon.
Can I substitute ground chocolate for cocoa powder?
No. Ground chocolate is finely ground bittersweet or semisweet chocolate, which is mostly used for making hot beverages. It contains sugar and additional cocoa butter, and isn’t the same thing. Pure cocoa powder has no sugar or additional fats added.
two cocoa powders
Can I use sweetened cocoa powder in recipes that call for cocoa powder?
Sweetened cocoa powder is a product, like the aforementioned ground chocolate, that’s intended to be used for making hot beverages. Do not use it in recipes that call for cocoa powder. Always check to make sure that when a recipe calls for pure cocoa powder, you’re using unsweetened cocoa powder.
Why do some recipes say to sift drying ingredients with cocoa powder in them, and others say to whisk?
Because it’s so fine, cocoa powder tends to lump up in the container. So you either need to sift or whisk it well to break up the lumps. It’s also a good idea to disperse the cocoa powder in other dry ingredients in recipes, especially if using a stand mixer, as the fine cocoa powder tends to easily fly out of the mixing bowl when mixing.
cocoa in pan
How do you store cocoa powder, and how long does it last?
Cocoa powder should be stored in a cool, dark place, but not in the refrigerator because the humidity can promote spoilage.
Because of its low moisture content, cocoa powder will keep up to three years. To ensure consumers use the cocoa powder while it’s at its prime, most manufacturer’s list an expiration date on their containers.
Can I dust a cake pan with cocoa powder instead of flour?
Yes, for chocolate cakes, it’s fine (and sometimes desirable) to dust the pan with cocoa powder as you would use regular wheat flour. This is a good tip also for converting recipes to gluten-free.
Simply add a spoonful of cocoa powder to the greased pan, roll it around, shaking the pan to ensure an even layer of powder, then tap out any excess.
Related Links and Recipes
Cocoa Powder (Perfect Pantry)
Best Cocoa Brownies (Smitten Kitchen)
Chocosphere (Source of high-quality cocoa powders)
Cocoa Powder (Fine Cooking)
Note: I generally don’t call for specific brands of products. There are a variety of reasons why I don’t, but mainly it’s because readers live in different parts of the world and may or may not have access to certain products. Plus I don’t want people to scramble for ingredients, or not be able to make recipes. But I do make exceptions if a particular brand makes a noticeable difference.
Although not imperative to use, I’ve been baking with Valrhona cocoa powder, since it’s darker and richer that other Dutch-process cocoa powders, and I am happier with the results than when I use others. It’s also available internationally. (I buy their cocoa powder at G. Detou, in Paris.)
It does cost more than other Dutch-process cocoa powders, but an economical way to obtain it is to purchase a 3 kg box, available at Amazon and Chocosphere. It normally comes in 3 separate kilos bags (#2.2 each), so you can split the purchase with other bakers.

SOURCE: http://www.davidlebovitz.com/cocoa-powder-faq-dutch-process-v/

REGIS Chocolatier ANGEL


REGIS Chocolatier13 comments - 

Living in a foreign country, as an outsider, you tend to notice lots of contradictions. If you try to learn the native language, like I am, you’ll notice there’s all sorts of curiosities specifically designed to trip your up. When people ask me what I do all day, they don’t realize that just to do something as basic as write a check, I often have to pull out the dictionary. (Although I’ve seen French people consult theirs almost as frequently.)
But English ain’t no walk in le parc either…we’ve got where, we’re, wear, ware…that all sound exactly the same but mean pretty different things.
carameling-nuts.jpg
Caramelizing Nuts for Praline at REGIS
One of the things you learn when speaking a new language is that there are lots of rules…and seemingly just as many exceptions. Sometimes they’re things not taught in classes but you just need to learn by osmosis.
For example, Paris is generally pronounced Par-EE, without saying the final ‘S‘.
But if you say the name Régis, you say Rey-GeeSS you certainly do pronounce the final ‘S’.
Similarly, if you mention the 16th arrondissement, most Parisians who don’t live there (or is that ‘their‘?) will sneer and say, “Oh, they are all snobs over there” or “I don’t like those people there, they’re not very nice.”
So imagine me being pleasantly surprised when I went to visit REGIS chocolatier in the heart of enemy territory.


The first thing they did when I walked in was greet me with a big smile and a genuine “Bonjour!”

I was fortunate enough to get a glimpse of how they make their chocolates and confections in their workshop, just a few blocks away from their boutique. In case you think candymaking is a lost art, it isn’t, and lots of homemade candies are whipped up daily at REGIS including enormous copper pans of pralined nuts.
praline.jpg
Each pan of praline is made à l’ancienne, in the old-fashioned way, this one is 50% almond and 50% hazelnuts. The almonds are from France while the hazelnuts from Torino, in Northern Italy. They’re cooked over high heat, stirring with massive wooden paddles, until they become crystallized then coated with a fine layer of crispy caramelized sugar.
After they’re cooked, they’re spread on marble slabs to cool. But as chef Jean-Marie Caillet explained, they make an amazing ten different kinds of praline, depending on their purpose. That’s a lot of praline to keep track of. Much more so than all those French verbs. Most are ground into a paste then used to fill chocolates, and others are ground with chocolate to make a smooth paste crackly with caramel and toasty nuts. The powerful grinder they use really gets a workout and works so hard that it’s water-cooled to prevent the motor from burning out. (I probably should get a water-cooled French dictionary as well, considering how often I have to burn through its pages.)
mushrooms.jpg
Chocolate Mushrooms Filled With Gianduja Paste
Monsieur Caillet started as a pastry chef when he was just 14 years old and spent two years just learning the art of chocolate. He now has four people that he works with, and as he quickly tempered the couverture for dipping his chocolate, le tablage, he explained that he used various chocolates depending on what he’s doing.
tempering.jpg
Chef Caillet tempering chocolate by hand. Notice there’s not one speck of chocolate on his chef’s jacket.
For enrobing, he likes to blend fruity Venezuelan and Madagascar chocolates. But sometimes he’ll add a from chunks of 100% unsweetened chocolate (also from Venezuela) for a stronger taste. The sample he gave me was sweet enough to be nibbled as is. Which I did!
One of my favorite candies of all time is nougat, an airy confection made of beaten egg whites sweetened with honey and a touch of orange flower water. Sicilian pistachios are folded in along with well-toasted almonds, then it’s cooled and cut into bars.
nougat.jpg
Chewy Nougat
It’s one of the most difficult of candies to master and I’ve made it several times and only after I went to professional confectionary classes I learned the secret and got it right. But I happily ate the samples offered and made a mental note to pick up a good-sized slab back in the store.
Once back in the shop with Chef Caillat, he had me sample his specialty, which I was looking forward to with great anticipation (although I tried to play it cool): Les Ducs, long ‘fingers’ filled with hazelnut praline and dipped in glâce Royale then dusted with cocoa. Each one is hand-dipped and has to be suspended in the air to cool without leaving a mark. There’s terrific, all-American Chocolate Chip Cookies that are perhaps the best and most-authentic in Paris, and a deep-dark chocolate Fondant; a dense slab of rich, bittersweet chocolate cake unadorned with anything to distract from the intense chocolate taste.
On the way out, the staff cracked a few jokes with me as they packed up my purchases. I couldn’t get over how nice everyone had been and how generous the chef was with his time and knowledge. While waiting for my bag of purchases to be wrapped, before I could rejoin the chic throngs of people from the seizième outside, I said to the saleswoman, “He is such a nice guy!“, she replied, “Ah. Chef Caillet est un ange. Vraiment.” (“Chef Caillet is an angel. Truly.”)
And worth going over to the 16th for, I might ad.
Er…I mean, add.
REGIS Chocolatier

89, rue de Passy (16th)
Tél: 01 45 27 70 00
Métro: La Muette

SOURCE: http://www.davidlebovitz.com/regis-chocolati/

lunes, 22 de agosto de 2016

C&T Desarrollo Sostenible CACAO





El cacao, como expresión de la biodiversidad nativa y proveedor de servicios ecosistémicos, fue el tema central del reciente evento internacional que congregó a científicos alemanes y peruanos, entre el 15 y 19 de agosto, en las ciudades de Lima y Tarapoto. 


El evento, auspiciado por la Cooperación Alemana, implementada por la GIZ, a través del programa ProAmbiente, sirvió de punto de encuentro de investigadores de las Universidades de Hamburgo, Goettingen, Wuerzburg y Tuebingen, pertenecientes a las ciencias de la ecología, la bioquímica y la biología, con investigadores peruanos de las universidades Nacional Agraria La Molina, Nacional de San Martín, Peruana Cayetano Heredia, Científica del Sur, San Antonio Abad de Cusco, de Piura y Nacional de la Selva.  También se hicieron presentes instituciones nacionales de investigación como el Instituto Nacional de Innovación Agraria (INIA), el Centro de Innovación del Cacao (CIC), el Instituto de Cultivos Tropicales (ICT) y gremios de productores encabezados por la Asociación de Productores de Cacao (APPCACAO).

Los objetivos  del curso-taller se orientaron a propiciar el intercambio y actualización de los avances de investigación en temas referidos a: diversidad genética del cacao y su conservación, potencial de los cacaos nativos y su relación con la calidad organoléptica (enfoque de la “finca a la barra”), y la relación entre los sistemas agroforestales de cacao y los servicios ecosistémicos. Así mismo se buscó la identificación de al menos 4 propuestas de proyectos conjuntos de investigación e innovación entre Perú y Alemania.

En este contexto, se ha logrado definir una agenda de investigación conjunta Perú-Alemania a desarrollarse en los próximos años en tres campos específicos: i) Genética y Calidad, enfoque de la “Finca a la Barra”; ii) Agroforestería, Biodiversidad y Servicios Ecosistémicos, bajo el concepto de “Combining high yields, biodiversity conservation and ecosystem functioning in tropical agroforestry systems”; y iii) Estrategias para Mitigación del Cadmio en el cacao con  microorganismos y manejo de la biodiversidad. Como tareas a corto plazo quedaron la suscripción de acuerdos de cooperación entre las universidades nacionales y alemanas, la presentación de propuestas de investigación a los fondos nacionales peruanos, así como a los fondos internacionales en Alemania y la Unión Europea.

Esta reunión convocó a 150 participantes entre investigadores, extensionistas, empresarios y funcionarios públicos a nivel nacional y regional. Esta gran acogida fue posible gracias a una gestión mancomunada de recursos  y esfuerzos donde intervinieron ProAmbiente, el Servicio de Intercambio Académico Alemán (DAAD), el INIA, el Proyecto TAJIMAT, la Cooperación Suiza – SECO, APPCACAO, la Universidad Agraria La Molina, la Universidad Peruana Cayetano Heredia y el ICT, como promotores principales.   

Entre los conferencistas alemanes destacaron la presencia del Prof. Dr. Ingolf Steffan-Dewenter, de la  Universidad de Würzburg; los investigadores Dr. Daniel Kadow y Ben Bispin de la Universidad de  Hamburgo; la Dra. Bea Maas de la Universidad de Viena; la Dra. Simone Pfeiffer y el Dr. Manuel Toledo de la Universidad de Goettingen; y la Dra. Marie Muehe de la Universidad de Stanford. Otros conferencistas internacionales fueron el Dr. Olivier Deheulves (ICRAF) y Evert Thomas (Bioversity International) del CGIAR. Del lado peruano se encontraron los investigadores PhD. Enrique Arévalo, MSc. Luis García, MSc. Hugo Huamaní, MSc. Wilton Céspedes, MSc. Santiago Pastor,  PhD. Carlos Merino, PhD. Rosario Rojas, PhD. Gabriela Chire, PhD. Alberto Julca, entre otros.



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