Por David Berón Imagina lo siguiente: acabas de empezar una empresa para conectar directamente a pequeños agricultores del campo colombiano con miles de consumidores en las grandes ciudades del país. Tu modelo de negocios puede duplicar los ingresos de los agricultores, mejorar la calidad de la comida en los centros urbanos y demostrar […]
Read More… from Propulsando los negocios sociales: ¿Qué son las aceleradoras?
By David Berón Picture this. You have started a small enterprise to directly connect smallholders in rural Colombia with consumers in the country’s largest cities. Your business model could boost the incomes of farmers, increase the quality of food in urban centers, and make a case for affordable and readily available organic produce. […]
Read More… from Picking up Speed for Startups: Our Accelerator Roundup
Agustin Nervi “Before they came, nothing happened here. There was no market, nothing…” Claudio whispered as he skillfully drove his trusty F-100 through sandy roads across the wild dry thorny bush that characterizes the Chaco-Santiagueño plains in South America. As we approached his village it was clear I was in for an interesting […]
Read More… from Getting Fair Trade right; honey and poverty in rural Argentina
I used to be a barista. “Are your beans certified?”, people would ask as they waited on the counter and as I struggled with the latte art. “Yes,” I´d answer, pointing at the many seals attached to our coffee bean bags. There were three, but they differed depending on the batch: Fairtrade Labeling Organization […]
This article by Kelli Barrett and Ciro Calderon was originally published for Ecosystem Marketplace. Guatemalan forest communities living within Central America’s most intact rainforest are on a journey to become sustainable and self-reliant, and they’re relying on the Maya nut, long treated as a staple food across Latin America and even beyond, to help them […]
In the Amazon city of Iquitos, Peru, people eat camu camu (Myrciaria dubia) with salt when it is still green. When the fruit matures, its sweet and sour yellow pulp is used to prepare juices and local desserts. When it’s in season, it is consumed everywhere for cheap. “People who eat it never […]
Read More… from What happened to camu camu? The rise, fall (and recovery) of an Amazon “super food”
Iván Ulchur Rota En la ciudad de Iquitos, en el departamento de Loreto al nororiente de la Amazonía peruana, al fruto del camu camu (Myrciaria dubia) lo chupan con sal cuando todavía está verde. Al madurar, su pulpa agridulce se utiliza para jugos, batidos y postres locales. “Quienes lo consumen no tienen gripe”, […]
“¿Alcanzó para todos?”, pregunté a Estefy Baldeón, chef y consultora de Canopy Bridge, sobre el pez que habían asado en un claro de bosque a orillas del Río Aguarico. “Comieron todos”, respondió ella. “Y les encantó”. Después de la cena alrededor del fogón, quedaron llenos y satisfechos cuatro chefs, sus acompañantes, tres miembros del […]
Las mujeres tienen un rol protagónico en muchas de las empresas y proyectos registrados con Canopy Bridge. Este ha sido el caso desde siempre en la agricultura amazónica –como por ejemplo en comunidades cofán y huaorani– y ahora lo empezamos a ver con más frecuencia en sectores empresariales antes dominados por hombres. Hace unos […]
Read More… from Las mujeres detrás de Selva Nevada: “Trabajar en comunidad vale la pena a cada paso”
A few days ago, my sister noticed that I had gained a little weight. She looked at me from left to right and from right to left. After a cordial pause she suggested I consider reducing the amount of oil I use to cook, or to explore alternative oils around me. “Take advantage […]
Read More… from 5 Amazonian oil producers that taught me how to appreciate oils
