Experiences, challenges and opportunities in promoting neglected and underutilized species

1. Experiences, challenges and opportunities in promoting neglected and underutilized species Stefano Padulosi Bioversity International PSC and ETNA Summer School 2011, Klewenalp, 11 Sept 2011

2. CGIAR: CONSULTATIVE GROUP ON INTERNATIONAL AGRICULTURAL RESEARCH

3. http://www.cgiar.org/

4. http://www.bioversityinternational.org/

5. Claus Meyer, one of the best Chefs of the World, co-founder of Noma. Noma is a two Michelin star restaurant run by Meyer and René Redzepi in Copenhagen, Denmark. The name is an acronym of the two Danish words "nordisk" (Nordic) and "mad" (food), and the restaurant is known for its reinvention and interpretation of the Nordic Cuisine using local/traditional crops. In both 2010 and 2011, best Restaurant by Restaurant magazine.

6. World Chef meets Bolivian household Chef

7. The Great ParadoxofTodays’ Agriculture

8. NUS

9. Local underutilized underexploited neglected orphan underdeveloped NEW niche lost promising Traditional ALTERNATIVE minor

10. IFAD NUS Project IMPLEMENTATION (3/7 cnts) National Coordination India National Coordination Bolivia National Coordination Peru Global Coordination

11. IFAD NUS Project OVERALL GOAL Contribute to empowering the rural poor, raising incomes and strengthening the identity and food security of small farmers and rural communities worldwide by securing and exploiting the full potential of the genetic and cultural diversity contained in NUS. OBJECTIVES Enhance CAPACITIESof stakeholders on NUS Strengthen CONSERVATION Consolidate EVIDENCE on role of NUS Testing novel approaches (ECOTOURISM) Promoting enabling POLICY environment

12. Our research scope enhanced use, better nutrition, incomes and livelihood Test the hypothesis that NUS can be instrument of development

13. How did we pursue this work? Nutrition awareness Enabling Policies Promotions Education Better varieties Best practices High Quality Seed Novel food items Recipes (old/new) Quality standards Marketing Final use Genetic diversity Selection cultivation Harvest Value addition enhanced use, better nutrition, incomes and livelihood Rescued diver. Maps diversity IK Document. Conservation (ex situ/ in situ) Eff. value chains Commercialization Branding Platforms of coop. Improved technology

14. Approaches followed: • Highly Participatory • Community-based • Bottom up • Special attention to women • Holistic- ‘from farm to fork’ • Trans-disciplinary • Inter-sectorial • Multi-stakeholders

15. Project Framework • Result of country-wide plus regional • stakeholders problem analysis/consultations • Same for all countries • Monitoring and impact assessment • Organized around 8 main activity areas: Area 1:Assessment and enhancement of income generation based on NUS Area 2:Assessment of nutritional values of NUS and development of strategies for their enhanced use in nutrition programmes Area 3:Enhancement of human and social capital of stakeholders to manage NUS and derive benefits from their use, combined with strengthening of local identity Area 4:Exploring the role of rural tourism in promoting NUS Area 5:Improvement of availability, knowledge and maintenance of genetic resource base. Area 6:Promoting better policies and legal frameworks for the sustainable and equitable use of NUS Area 7:Promoting cooperation in NUS management and raising awareness of the importance of NUS to livelihoods Area 8:Mobilization of support and raising funds for NUS activities.

16. IFAD NUS Project Impact Pathway mainstreaming FINAL IMPACT OUTCOME LEVEL3 MAIN FOCUS OUTCOME LEVEL 2 OUTPUTS OUTCOME LEVEL1 SPECIFIC OBJECTIVES To reinforce coping strat. to tackle climate change using NUS Better conserved, characterized, documented PGR & IK Better access to basic needs Reduced neg. impact of biotic and abiotic factors Enhanced production and productivity in sites To rescue/restitute PGR and IK to users diversity/IK of NUS safeguarded Genetic, cultural diversity & their conservation Income gen. opp. including Agri-tourism Assessed and validated Novel/more attr. alternatives NUS income gen. developed To identify/ disseminate adapted local/ improved vars Enhanced Incomes options in target Communities Enhanced Diversity & Practices Enhancement living conditions of the poor in target areas through NUS Income Generation Enhanced human/social capitals to manage NUS To enhance NUS capacities/ entrepreneusp. of stakeholders Empowered Women/ Target groups Enhanced networking & value chains in sites/ region Enhanced linkages of local produce to markets Human/ social, physical capacities Enhanced vars. and cultivation practices To enhance self-esteem of fragile groups through NUS Enhanced nutrit. info of species and products Nutrit./ NUS Policies Implemented by countries Policies, Public Awareness Nutrition roles of target spp Assessd/enhanced Recomds. on policies to fight malnutrition through NUS developed To enhance offer / demand of raw and Processed NUS products Better nutrition of fragile Groups at Regional/ ctry level Better knowledge on Nutritional/ Proc. practices gathered Strategies & prom. enabling policy environ. at national/ int. level developed

17. Target crops: minor millets Barnyard millet Little millet Foxtail millet More Advanced Finger millet Proso millet Kodo millet

18. Target crops: Andean Grains Quinoa Cañihua Amaranth Chenopodium quinoa Chenopodiumpallidicaule Amaranthuscaudatus More Advanced

19. Project Sites: India (4 States) 1 7 3 2 6 4 5

20. La Paz Cochabamba Potosí Project Sites: Bolivia (5 Departments) Oruro Chuquisaca

21. Project Sites: Peru (2 Regions) Chilcapata, Occoruro Anccaca, Huancarani, Laconi, Huarijuyo, Laraqueri Corisuyo, Quinsachata, Cabanilla Cieneguillas, Tiracoma, Vizallani, Cabana Juli

22. People’s Participation India: 31 Villages, >2,000 families Bolivia and Peru: 34 villages, >1,170 families

23. Highlights from the Project implementation

24. How did we pursue this work? Marketing Final use Genetic diversity Selection cultivation Harvest Value addition Collection / acquisition of germplasm Maps of diversity IK Documentation Conservation (ex situ/ in situ methods)

25. Mapping out distribution of target crops (little millet, Kolli Hills) and assessing genetic erosion threats • Lesson: severe genetic erosion taking place in spite of appreciation by people of nutritional and cultural values

26. Bolivia: re-introduction of lost diversity to farmers • Surveys involving 467 families across 5 provinces in the department of La Paz in Bolivia showed that only 40 varieties of quinoa and 20 of cañihuawere being cultivated out of at least 200 varieties cultivated in the past. 85 % growers plant 1 landrace only • Between 2001 and 2008, 40 additional varieties (quinoa and cañihua) obtained from ex situ collections were successfully reintroduced to farmers’ fields.

27. Peru: rescuing and characterizing amaranth diversity

28. Bolivia: strengthening ex situ collections • Upgradingexisting national seed collections of Andean grains in Peru and Bolivia through the improvement of their conservation capacities and the broadening of their genetic diversity coverage. • These measures have benefittedmore than 7,000 accessions.

29. SafeguardingtheIndigenousKnowledgeassociatedto target crops • Lesson: • Activityparticularlystrategicfor: • Valorization /use enhancement • Reintroduction of lostdiversity • Selfesteem/ identity

30. BiodiversityFairs: celebrating and promotingcropdiversity & knowledge

31. How did we pursue this work? Improved varieties Better cultivation practices High Quality Seed Marketing Final use Genetic diversity Selection cultivation Harvest Value addition

32. Participatory variety selection India: from 2001 to 2008 more than 6000 acc. evaluated, focusing on peculiar traits (household, market and agronomic) and local conditions (e.g. rainfall patterns). Lesson: some local varieties preferred over improved types. The yield is not the only criteria followed by farmers in their selection.

33. Bolivia: first ever cañihua vars. released! As a whole several tons of high quality seeds produced by farmers trained by the project and distributed to communities..

34. Improved cultivation practices NET PROFIT- FARMER METHOD NET PROFIT- IMPROVED METHOD CoC = Cost of Cultivation Net P = Net Profit CoC CoC Net P Net P CoC CoC CoC Net P Net P Net P

35. Manuals and cultivation guides

36. How did we pursue this work? Improved harvest technology Marketing Final use Genetic diversity Selection cultivation Harvest Value addition

37. Peru: reduction of grain losses during harvest and post harvest of amaranth Las evaluaciones de pérdidas de grano registrado en las diferentes fases de la cosecha y pos cosecha, nos demuestran que durante el corte en campo y la labor de trilla se registran mayores pérdidas en la producción de este cultivo, llegando a un total de 14.60% de pérdidas en las labores de cosecha y pos cosecha.

38. A small innovation but important benefits..

39. How did we pursue this work? Improved value addition technology Marketing Final use Genetic diversity Selection cultivation Harvest Value addition

40. Elimination of drudgery in processing

41. Lesson: community-based value addition processing centers represent strategic opportunities for community development.. Mini mill FM flour mill Grain de-stoner FM malt mill FM thresher Millet de-huller

42. Greaterefficiency in de-saponification (from 1-4 hrs tojust 7 minutes!) Bolivia: drudgery in processing quinoa

43. More profitable food items from NUS! Lesson: ample scope for scaling up successful enterprises started in project sites

44. Lead contamination in poppedgrains Re-designed technology

45. Thesolutiondevelopedby IFAD NUS Methodnowusedbyallexportingfirms in Bolivia – effortsnowtopromotechangealsoamongsmallproducers – importantpolicyimplications.. Details of lid covered with lead Traditional “expansors” type “batch” Lid made of teflon Modified machine

46. How did we pursue this work? Novel food items Recipes (old/new) Quality standards Marketing Final use Genetic diversity Selection cultivation Harvest Value addition

47. Blending tradition with modern food trends.. KOLLI HILLS TRADITIONAL RECIPES OF SAMAI (Little Millet) & THINAI (Italian Millet) Samai Rice Thinai Rice Samai Uppuma Thinai Uppuma Samai Poorna Kozhukkatai Samai Kara Kozhukkatai Thinai Poorna Kozhukkatai Thinai Kara Kozhukkatai Samai Sweet Puttu Thinai Sweet Puttu Samai Sweet Pongal Thinai Sweet Pongal Samai Sweet Idiappam Samai Thinai Kara Idiappam Thinai Sweet Idiappam Samai Thinai Sweet Paniyaram Samai Kara Paniyaram Thinai Kara Paniyaram Samai Payasam Thinai Payasam Samai Idli Thinai Idli Samai Dosai Thinai Dosai Samai Wheat Flour Dosai Thinai Wheat Flour Dosai Samai Kara Pongal Thinai Kara Pongal Samai Thinai Keera Roti Samai Bonda Samai Pakoda Thinai Bonda Thinai Pakoda Samai Thinai Ribbon Pakoda Samai Thinai Omapodi Samai Thinai Adai Samai Thinai Vadai Samai Thinai Murukku Thinai Adhirasam Samai Thinai Kachayam (Photograph: courtesy of Dr. E. D. Israel Oliver King)

48. Develop better dishes using most suitable genetic diversity.. Panqueques Tawas Buñuelos

49. Análisis Nutricional Productos Procesados • Assessing nutritional values in grains and processed items..

50. Branding and trade mark established. Lesson: strategic tool for self esteem and empowerment of communities