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Closing remarks (Collaboration on promoting quinoa - Webinar part 2)

Bazile D.. 2020. Rome : FAO, 2 p.. (Webinar Series, 9). Webinar Collaboration on Promoting Quinoa (Part 2). 9, 2020-07-28/2020-07-28, Rome (Italie).

First of all, I want to thanks the organization for giving me this opportunity to meet you through this second webinar on Collaboration on Promoting Quinoa. Cirad is a French Public Research Institution with a mission of International Cooperation. At CIRAD, all of our researches are built in partnership with national and local stakeholders in developing countries, so Collaboration is central for us. I have the hard task to conclude the second webinar on Collaboration on Promoting Quinoa with my closing remarks. I really wants to thanks all the panelists. Quinoa, the cultivated crop was domesticated in the Andes, before spreading at global level recently. Following the first webinar (June 15th, 2020) which discussed the biodiversity of quinoa, germplasm improvement suitable for marginal environments as well as the emerging opportunities in quinoa production, during this second webinar, we discussed the nutritional benefits and the value chain processes of Quinoa. During the first session were presented three success stories of quinoa adoption in China, Morocco, and Bolivia. Bolivia and Peru are today the two main quinoa producers at global level but half of their production is going for exports. That questions the orientation to global market when the Andean countries have malnutrition problems to resolve and how quinoa crop can be a major ally for fighting malnutrition, especially for children and their mother. In Morocco, accompanying farmers for cultivating quinoa as an alternative crop is essential. Extension services must be involved from the beginning to the quinoa experimentation for developing guidelines adapted to the new environments. The establishment of regional platforms with public-private partnerships for cleaning quinoa is a key for accessing to the market with high quality quinoa products for national consumers. In China, more than 30 years of research have proved that quinoa can grow in most of the different provinces of the country and today more than 15,000 hectares of quinoa crop are cultivated there. Specific small-scale machineries were developed in China and can serve for family farming in other parts of the world. But, it is always difficult in China to design sustainable agricultural systems to feed a growing population, and where high-social class requests healthy foods when the mass asks for calories. During the second session were presented the importance of a nutrition-sensitive approach and the conditions for developing a sustainable food value chain. The potential of a Sustainable Food Value Chain (SFVC) approach for quinoa development was described considering both the functional analysis of the actors of the VC and the impacts of VC operations in terms of economic, social and environmental sustainability. A Nutrition sensitive approach is essential for considering all the actors of the food systems from producers to consumers. The difficulty is for relying nutrition and agriculture dimensions for elaborating integrated alternatives that cover varieties, agricultural practices, transformation and markets, and acceptance by consumers. Now I would like to discuss the policy interventions towards improving quinoa production and economic benefits. Universities and Research Centers are the main institutions involved on quinoa development everywhere. However, in Andean countries, we can note more presence of national and local governments linked with farmers' organizations. In Bolivia and Peru, that results in a more developed value chain that includes also transformation and commercialization actors. In the new countries' producers, we can find on one hand research centers and universities with international support, but the private sector is generally missing for consolidating the VC. On another hand, we have some innovative producers testing alone alternative crops for diversification and working for developing their own value chains with local brands....

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