We recently published the Colombia results of the participatory futures process carried out in the PECOLO project. One of the many objectives of the 3 year project was to develop innovation environments among agrifood sector stakeholders in Peru and Colombia to promote the consumption of Andean native crops.
This project has been a great learning experience, both in Colombian, Peruvian and Finnish agrifood sector contexts! Since finishing the results we’ve faced the COVID-19 pandemic. This of course will have a great impact on the agrifood sector and thus some of the results (such as action plan and road map), might have to be revised by the stakeholders once they can get back to work.
The results of the four-stage futures process that we’ve run in Peru during the project have now been published. You can find the link to the first publication here and to the second publication here. The second publication is continuation to the first one.
Both publications will be published soon in Spanish as well. Also, the results for Colombia will be published soon!
The past half a year has mainly focused on finishing the project activities and disseminating the results in publications and in final events organized in Finland, Peru and Colombia. As we are now finishing the project and preparing the final reports for the Ministry, it is great to see all the results and outcomes of the project! One of them being the innovation environments in Peru and Colombia with new forms of cooperation, a roadmap and an actionplan for the next years for the agri-food sector stakeholders. This is only a starting point of course, but the partners have now the tools and methods and a shared will to take further the work.
Another fantastic outcome of the project worth mentioning are those related to the PhD student exchanges. The cooperation between the exchange students and Functional Foods Forum, respectively Department of Biochemistry of Turku University, have resulted in co-authored scientific publications. This publication ( link below) written by the PhD student Jeadran Nevardo from Universidad el Bosque, Anastasia Mantziari and Prof. Seppo Salminen of Functional Foods Forum, and Prof. Hania Szajewska a renowed professor in her field, from the Medical University of Warsaw, has recently been published in a highly-ranked journal, Nutrients.
A number of other scientific publications are currently being co-authored by the PhD students and the staff of Functional Foods Forum and the Department of Biochemistry of Turku University. Also the novel food product developed by Tatiana Rojas during her PhD exchange in Turku will be tested in a consumer panel in Peru and thereafter hopefully launched in the Peruvian markets. In addition to the scientific collaboration, which is important both for the PhD students, the organizations they represent, for Turku university, as well as for nutrition and food sciences, the exchanges have resulted in possible new cooperation forms between Finland and Colombia/Peru. We will be thrilled to follow up what happens next with all the outcomes and spin-offs of this project!
On June 11 we’re organizing the dissemination event of the PECOLO project in Turku, Finland. The event is free of charge but registration is required. You’re welcome to come and hear about the project results and outcomes, such as concrete food innovations and food research, Andean grains in Peru and Colombia, and the development of the innovation environments with the agrifood sector stakeholders in Peru and Colombia using tools and methods of futures studies.
The event will be organized as a side event of the annual Futures Conference. For agenda and registration link please visit:
As a part of the PECOLO project, a novel food product based on the Andean grain kiwicha (also known as amaranth or “mini quinoa”), Andean fruit goose berry (or golden berry or physalis) and probiotic bacteria is being developed. The objective is to introduce a healthy food product that will spread the consumption and the nutritional attributes of kiwicha.
I’m Tatiana A. Rojas Ayerve, lecturer at the Department of Chemistry, Faculty of Sciences, Universidad Nacional Agraria La Molina (UNALM). I am also a PhD student in the Food Science programme of UNALM. Currently I have the opportunity to participate in the exchange program of the PECOLO project and with the support of the University of Turku and the research group the PECOLO project, I am in the facilities of the Functional Foods Forum advancing my Doctoral Thesis for a period of 4 months. Upon my arrival to the city of Turku, in January of 2019, we were in the middle of the Winter, with negative temperatures and strong winds. It was completely different to what we experience in Peru, but it has nonetheless been a new and an interesting experience to get to know this new city, to walk along the river Aura, to visit the Castle, the Cathedral, to get to know another culture and other customs. All this is contributing to my development as a student, researcher, teacher and a mother.
The research topic of my Doctoral Thesis is based on utilizing Andean grains in new ways. The aim is to improve the nutritional value and digestibility of the Andean grain kiwicha and this way develop products with health benefits. Fermentation of cereals is an ancient technique and widely used in different cultures and countries around the world.
During my stay at the Functional Foods Forum of the University of Turku, I am carrying out a series of tests and trials in the process of fermentation of kiwicha (Amaranthuscaudatus) by incorporation of lactic acid bacteria – probiotics of the genre Lactobacillus, labeled as GRAS (Generally Recognized as Safe). Different strains of probiotics as L.rhamnosusGG (ATCC53103), L.rhamnosusCRL 1505 andL.rhamnosusLC 705, as well as the combination of these probiotics are being tested. Each of these has a beneficial contribution on consumer health as well as on the nutritional and sensorial quality of the final product. The health benefits of probiotics in fermented foods can be for example decrease in incidences of respiratory diseases, of allergy, inhibition of pathogens, and improvements in the immune system. These beneficial effects have already been clinically tested and widely studied in humans (Segers & Lebeer, 2014).
My research project proposes to develop a novel fermented product based on kiwicha and with the help of a fruit native to the Peruvian Andes, gooseberry (or golden berry or physalis), to improve the acceptability of the product among the population. It is interesting to test the viability of the probiotics against the nectar of the fruit. Due to its bioactive components the fruit is considered to be a natural functional food (Olivares et al., 2016).
Kiwicha and gooseberry are foods typical and native to Peru and have been consumed since Pre-Inca and Inca eras. This research is about evaluating the viability of a fermented product that is nutritious, healthy (presence of probiotics) and acceptable to the consumer. It also allows to revalue these crops and provide added value through its functional feature.
My experience in Turku, Finland, is a great support in my professional training and for my country, not only in the academic and research side, but also seeing the solidarity towards Latin America. Future actions to implement social programs to support for the most vulnerable and low income children through the presentation of this nutritious and healthy food is an option that could be developed on a broader level.
Yesterday we finished the last step of the four step futures process where we’ve focused on the development of innovation environments around the Andean native crops. Or more specifically, especially with Andean grains quinoa, kiwicha and kañiwa. During the past two years we’ve worked together with academia, public and private sector organizations and NGOs of the Peruvian and Colombian agro-food sectors. We started in 2017 with a horizon scanning, then developed scenarios until 2030 using tools and methods of futures studies. Once a common scenario for the desirable future of the Peruvian/Colombian agro-food sector had been developed, a road map with a shared vision was created. During this trip myself and the director of Finland Futures Research Centre (FFRC), Dr. Juha Kaskinen, have together with our local partners helped the sector stakeholders to define action plans on how to achieve the shared vision — what are the various practical steps to be taken, who are the responsible stakeholders, who are the beneficiaries, what are the resources needed etc.
Whereas our FFRC team has been the expert on innovation environments and futures processes, tools and methods, the local experts from companies, universities, ministries and NGOs are the experts of the Andean native crops. To me personally this has been an exciting and interesting experience as I’ve had the privilege work with the experts of the sector and learn about the Andean native crops and of the so called “super foods” (which by the way is just a marketing term), their nutritional properties, the development challenges and opportunities of the sector. It has been a mutual learning experience for us and I hope this is only a beginning for a long term process among the stakeholders and between FFRC and the stakeholders in the partner countries. In fact, many of the stakeholders have been interested to apply the tools and methods in their own provinces together with the provincial stakeholders. We are thus planning to share a guide with the stakeholders on how to take the process further in their provinces using the same tools and methods as we’ve covered during this futures process.
The results of the last workshops are yet to be analyzed and published, but some of the key topics mentioned by the Peruvian expert groups were related eg. to the support and strengthening of the producer organizations, development of the value chains, commercialization, the use and improvement of certified seeds, development of innovation agendas, new products based on quinoa, and increased local consumption of Andean grains. The final results of the futures process will be published by October 2019. The first publication covering the two first steps of the futures process will be published in May in FFRC e-book series.
According to the FAO (UN’s Food and Agricultural Organization) seeds are the alternative of the future to combat climate change and food insecurity. Victor Delgado Morales, PhD student candidate from the Peruvian partner university UNALM, has developed a research project focusing on gluten-free Lupine (Lupinus mutabilis Sweet) and chia (Salvia hispanica L.) cookies. He says that seeds are highly nutritious and have functional importance. Peruvian lupine, known in Peru as tarwi, is widely cultivated and consumed in the Andean high-altitude areas. Currently tarwi receives a lot of attention because of its high protein content, oil and fiber. Chia seeds in turn are widely distributed in Mexico and Central America and occupy an important market in countries such as Argentina and Bolivia, gaining interest in the field of food science and technology because of the high content of soluble and insoluble fiber and the presence of minerals such as magnesium, calcium, zinc and iron.
Victor is a teacher at the Food Technology Department of the Faculty of Food Industries doing his doctoral thesis in the Food Sciences program of UNALM. At the University of Turku, where he is currently doing an exchange period under the PECOLO project, he is developing his research with the support of Dr. Jukka-Pekka Suomela and other teachers and students of the Department of Biochemistry.
The objective of his research is to study the characteristics and physiochemical composition of white and black chia seeds which, in addition to the aforementioned properties, are quite important due to their high oil content with a good fatty acid profile. By using gas chromatography he has worked on the identification and quantification of fatty acids present in chia oil. After having made the chromatographic analysis he has managed to determine a fairly interesting fatty acid profile with the predominant fatty acid being linolenic acid, corresponding to a group of long-chain polyunsaturated fatty acids – better known as omega-3. This fatty acid is highly valued for its positive properties. In addition, Victor is determining the antioxidant capacity of chia seeds, which will allow a clearer understanding of the conditions to be taken into account when using the seeds in food products.
Victor is one of the 4 PhD exchange students from Peru and Colombia who are doing an exchange period between 2-4,5 months at the University of Turku. The exchange periods funded by PECOLO offers new perspectives to the Peruvian and Colombian students working one way or another with topics related to Andean crops, agriculture or food and nutrition. In addition, it allows Turku University to continue the long term cooperation with UNALM, as well as to identify future collaboration possibilities with Colombians. Last but not least, the project and the research of the students allows us at Turku University to learn more about Andean crops, agro-food sector and food and nutrition in Peruvian and Colombian context!
The original blog post written by Victor is in the Spanish version of this page, here.
Once again, our Finnish team travelled to Lima and Bogotá to run futures workshops with local partners. This time, we built together roadmaps for sustainable innovation environments of native Andean crops. This was the third of four workshops, and the last one, to be held in April 2019, will focus on action plans for different stakeholders both in Peru and in Colombia.
On May 2018 we wrote scenarios of desirable futures for the Peruvian and Colombian agrofood industry with a special focus on Andean crops. This time, we discussed what are the steps we need to take to reach that desirable future.
Following the same model as the previous two workshops of this project, one of the days was dedicated to lectures on methodology, given by Dr. Juha Kaskinen, and the other day dedicated to interaction with local partners.
The interaction with local partners started by introducing the project process, and giving an overview of what has been done thus far. Although most of our partners were the same from last May, many of them were participating in Futures Workshops for the very first time.
We read the scenarios that were co-created with our partners, and with the help of images from Peruvian and Colombian landscapes, we started the workshop with a poetic immersion to their desirable 2030.
Having those images in mind, participants were introduced with a simple roadmap building technique of five steps:
Define what is the desirable future we want to achieve.
(This was the scenario we made in May)
Define the time frame
(For this exercise, the time frame was given beforehand. From 2020 to 2030 divided in three blocks: 2020-2022; 2023-2025; 2026-2029)
Formulate a short vision statement.
Identify drivers (e.g. megatrends, societal needs etc.) that effect and support your actions and deeds.
Define the strategic steps/elements to take in each given time frame, so that they are possible and in relation to each other.
The image above is an illustration of a ready roadmap of one of the groups. On the top, the vision is stated: “In 2030 the Andean Crops are internationally recognized and are categorized as highly nutritive thanks to new technological applications and policies that promote research, development and innovation promoting new jobs and better living conditions.”
Below the vision statement, drivers of change are listed, such as climate change, search for healthy food, urbanization, etc. Note that some drivers of change affect the entire time frame, and some, affect only a small period of time. In the example above, the new law on food labels will affect mainly the first time frame, and by the time the second timeframe begins, it will already be institutionalized.
Further on, strategic steps to take in each given time frame were formulated, and these steps to be taken end in 2029, because by 2030, the vision should be reached.
On our next workshop, in April 2019, we will co-create action plans and recommendations to various stakeholders so that these visions of sustainable innovation environments of native Andean crops can take into place.
The final results will be published in English and in Spanish and will be presented in the Finland Futures Research Centre’s summer conference entitled “Constructing Social Futures – Sustainability, Responsibility and Power” to be held in Turku, Finland on 12–13 June 2019.
Earlier this month, Hanna Lakkala, Juha Kaskinen and I (Marianna B. Ferreira-Aulu) visited Bogotá and Lima to run the second round of workshops for the project “Native crops for sustainable and innovative food futures in Peru and Colombia – PECOLO” together with local partners.
PECOLO project is a collaboration between Universidad el Bosque (UEB) in Bogotá, Universidad Nacional Agraria La Molina (UNALM) in Lima, and the University of Turku (UTU). It is funded by the Ministry for Foreign Affairs of Finland, and has the objective of developing innovation environments around Andean native crops using methodologies and tools of futures studies, as well as to foment high quality research on sustainable and nutritious Andean crops.
The process of the PECOLO project goes as follows:
On the 1st workshop in November 2017, participants did an Environmental Scanning of the Andean food and agriculture sector in each country. An adapted version of the Futures Wheel was used as a tool for organizing ideas and inspiring discussion. Futures Wheel is a brainstorming method developed by the Millennium Project co-founder Jerome Glenn that helps to identify megatrends, trends, weak signals, events and decisions of certain topics. In our version of it, the “current state-of-the-art wheel” was used to current situation and topics related to the food and agriculture sector. (read more about the first workshop here)
The second round of workshops was conducted in early May 2018. A 2-day program was ran in both universities: UEB and UNALM. On the first day, FFRC director Juha Kaskinen gave a lecture on scenario thinking for the teaching staff, as well as masters and doctoral students. On the second day, a workshop for non-academic partners was organized, where local experts could exercise scenario building in practice. The experts were invited by our partner universities (UEB and UNALM), and they were coming from governmental institutions, private companies, NGO’s and active members of the civil society. In addition to me, all other facilitators were local, and they participated on the lecture of the first day.
Based on the results from the first workshop conducted in 2017, participants selected (from the futures wheel produced) six important factors for agricultural innovation system considering PESTEC aspects (Politic, Economic, Social, Technologic, Ecologic and Cultural), and constructed a Futures Table.
The table consisted on nine lines and five columns. The six important factors picked from the results of the first workshop became variables on the table, and participants filled in four different futures states for each of these variables, using their expert knowledge of the field. Also Megatrends, Black Swans and Weak signals affecting all futures states were stated. Once the table was completed, participants drew paths for desirable, avoidable, and probable scenarios, which were then described as narratives. This is the process we used to create the scenarios for the agricultural innovation system in 2030.
Here is an example of a complete Futures Tables, for illustration purposes:
Following this work, the next steps are to build roadmaps for these desirable futures (in autumn 2018) and finally, to develop action plans and recommendations to various interest groups (in Spring 2019).
Preliminary results from this second workshop shows that experts of both countries, Peru and Colombia, are hungry for more cooperation between sectors of the society. They understand the significance of public-private partnerships and associations, and advocate for transfer of technology (ToT) across different sectors. A common theme in the workshops of both countries was also the improvement of the lives of rural communities and the value of the knowledge of traditional populations for developing innovative systems in the food and agriculture systems.
Peruvian and Colombian experts invited to our workshops are tuned in with a growing need to obtain food certifications, as informed consumers in the global market demand information not only on the nutritional value of the foods, but also how products are produced and how workers are being compensated for their work (for example with Organic and Fair Trade certifications).
In Colombia, a key driver for a sustainable food system is the formalization of land tenure. Historically, this has been a slow and ineffective process, but improvements on this sector are noticeable since the commencement of the peace process. Futures Tables and Scenarios produced by the Colombian groups show that when formalization of land tenure is done more efficiently and democratically, it triggers several other improvements: a better use of productive land, opportunities for land planning and environmental managements plans, as well as a more rural social development. Formalization of land tenure in Colombia can foment small-scale and organic farming and ensuring a diversity of crops and cultivation methods.
In Peru, experts are mainly focused on yet a different aspect: the health benefits of Andean crops. Quinoa, kiwicha and other Andean crops are considered super foods, and all Peruvian groups included the growth of healthy foods in the global market in their Futures Tables and Scenarios. Food security and the elimination of hunger and malnutrition is also an important concern for the Peruvian experts, and several groups advocate for including nutrition and culture of healthy eating in educational programs across the country.
Visiting UNALM quinoa and Kiwicha plantation
We had the opportunity to visit the quinoa and kiwicha plantation of UNALM. There, varieties of these plants are cultivated inside the university campus, and student have easy access to samples and various information of the plants that can be used for their studies and research.
Quinoa is a gluten-free grain that has been used around the world as a substitute to rice and couscous in various dishes. From a side dish to the main ingredient in a fresh salad, quinoa is growing popularity high nutrient content. The UN named 2013 as the ‘International Quinoa Year’.
Kiwicha (amaranthus caudatus), also known as amaranth, or amaranto, is a grain that has been cultivated in the Americas for over 7,000 years. There are over 1,000 varieties of amaranth in the Andes, many of them being studied in UNALM. The kiwicha plants in UNALM are cultivated inside a greenhouse with a doubly-sealed entrance to ensure no pests would enter the greenhouse with us.
This is a high-protein cereal, and due to its rich nutritional proprieties, has been sent to space to serve as food to astronauts. Due to its fast growth and easy maintenance, it is suggested to be “the food of the future”. Read more here (in Spanish)
We also received samples of Tarwi products from one of our workshop attendees. Tarwi is a highly nutritious Andean lupin. As a bean, it is consumed in salads and hot dishes, and as a flour, it is added in desserts, fruit purée, and recovery drink for athletes. Highly versatile, the production of lupin for commercial use is still very small. Could it be that Tarwi is a weak signal soon ready to become a growing trend in the global market?
The course “Microorganisms for Functional Foods” was carried out as a part of the PECOLO Project. The course developed for the UNALM (Universidad Nacional Agraria La Molina) was conducted by the international expert Dr. Gabriel Vinderola, of the Institute of Industrial Lactology of the National University of the Litoral in Santa Fe (Argentina). Along with Dr. Vinderola, Dr. Seppo Salminen and Dr. Carlos Gómez Gallego from the University of Turku in Finland participated in teaching activities during the course.
The course aimed at PhD students, university staff and industry professionals included topics related to the isolation and characterization of potential probiotic bacteria, biomass production and the incorporation of probiotics in food. Likewise, aspects related to legislation and probiotics, intestinal microbiota and health were addressed during the course.
During the practical sessions led by Dr. Vinderola the students elaborated vegetable drinks and fermented milks with probiotic bacteria facing the technological and microbiological problems that can be found in the elaboration of different types of probiotics.
Given the satisfaction of both participants and teachers, we all hope to be able to make new editions of this course in the future.
Dr. Carlos Gómez Gallego, Functional Foods Forum, Turku University