Association of Agroecological Farmers Quispisisa, Peru

In the heart of the Peruvian Andes, a group of talented women are baking high-protein bread made from tarwi flour, shaped like a vicuña!

During a recent mission of FAO’s Plant Production and Protection Division, a group of women from the Association of Agroecological Farmers Quispisisa in Huaylas, Peru, which is a member of the Cooperative Perla de las Andes, warmly welcomed FAO staff to celebrate the contributions of two ancestral elements in their agricultural landscapes: tarwi and the vicuña.

Tarwi (Lupinus mutabilis Sweet), also known as Andean lupin, is a legume cultivated in Peru. It is packed with protein and nutrients, and thrives in extreme environments like the high-altitude conditions of the Andes. Tarwi has become a symbol of resilience, much like the vicuña that has roamed these mountains for millennia.

Vicuña is one of the two wild South American Camelids along with the guanaco. Domesticated by ancient civilizations such as the Incas, they play a vital role in the livelihoods of people in the highlands. These Andean camelids provide fiber, and their ability to survive in harsh climatic conditions makes them incredibly resilient. Their presence supports the agricultural systems and cultural traditions of the region, especially benefiting the marginalized women farmers who rely on them. The vicuña is so deeply rooted in Peruvian culture that it appears on the national coat of arms, as the national animal of Peru.

Bread, a staple food for people in the region, is now being transformed into a novel development: high-protein bread with tarwi flour. This culinary creativity not only showcases the skills of these women but also highlights the contribution that tarwi and the vicuñas make to the food security of Peruvians. To celebrate the International Year of Camelids, these women decided to bake bread in the shape of the vicuña as a symbol of their cultural heritage and innovation.