Jeff Bentley

Cuenta la biografía del Dr. Alejandro Bonifacio Flores, quien salió de una familia productora de quinua y llamas en la pequeña comunidad de Orinoca, en el Altiplano, para ser un destacado investigador de la agroecología, y profesor de agronomía en Bolivia.

Agricultores en al Altiplano de Bolivia han desarrollado nuevos insumos botánicos para proteger sus cultivos. Ahora, necesitan mejorar sus equipos de fumigación,. Muestran varias innovaciones para fumigar más fácilmente.

Vecinas y vecinos en Cochabamba, Bolivia muestran cómo hacer compost, para evitar de hacer contaminación, y para fertilizar un huerto casero para poder comer hortalizas sanas.

Este programa fue producido por Edson Rodríguez de TVU, el canal de la Universidad Mayor de San Simón, en Cochabamba, Bolivia. Es una introducción a Access Agriculture

Using a broom of leaves to remove hair-like thorns from prickly pear fruit. Usando una escoba de hojas de sunch'u para quitas la espinas finas (qhepus) de la tuna, en Bolivia. Video filmed by Ana Gonzales

A short video clip showing how to harvest cactus fruit. Un clip corto que muestra como cosechar tunas.

In West Africa, cassava is grated, fermented and then pressed to squeeze out the moisture, before the mash is toasted to make gari. Here a man presses 4 sacks of gari mash using a hydraulic car jack.The cassava mash is held inside plastic gunny bags.

Cassava spoils easily after it is harvested. A traditional way to store cassava in West Africa is to dry fresh cassava chips in the hot sun. The chips (called "alibo" in Nigeria) keep for a year.

The best part of farming is eating. In West Africa, cassava is made into a dry, flour-like food called gari, or garri. To eat gari, it is often kneaded with hot water to make eba, a dough which you can roll into little balls and dip in soup or sauce. Delicious!

Many cassava varieties are bitter, or toxic and must be processed before they can be eaten. A few varieties are free of cyanide and can be eaten boiled, or even raw! Don't try this on your own unless you are sure that the cassava you are eating raw is sweet and nontoxic.

Gari, or garri is cassava that has been grated, fermented and toasted, or "fried" on a steel pan on a hot wood fire. Here we see gari being toasted in Southwestern Nigeria.

A local man husks coconuts. He is wearing safety gear and has a lot of experience doing this. Badadon, Grand-Lahou, Côte d'Ivoire