Forest Flavours: gastronomy driving conservation in the Peruvian Amazon

On 17 September, the recipe book Forest Flavours was presented at Le Cordon Bleu University in Lima. The initiative aims to promote the sustainable use of aguaje and expand the ways in which this Amazonian fruit can be consumed through gastronomy, connecting Amazonian producers with new consumers and markets. 

The initiative was developed as part of the ProBosques y Humedales project, implemented by SERFOR and Peru’s Ministry of Environment, with support from JICA. The recipe book brings together dishes developed through the Sabores del Aguaje culinary competition, in which students explored the versatility of this Amazonian fruit through five sweet and five savoury preparations. 

FSC Peru is also involved as a strategic partner, promoting the responsible use of non-timber forest products as a way to contribute to forest conservation. In this context, Forest Flavours represents a first step towards highlighting the potential of these resources, bringing them to new audiences and exploring new consumption and market opportunities. The initiative also includes a next stage focused on showcasing other forest products, such as the Amazonian Brazil nut. 

Behind these recipes, there is also a direct impact on the ground. The project benefited 259 families in three communities in the Loreto region and promoted the sustainable use of more than 14,000 hectares through harvesting practices that avoid cutting down aguaje palms. The communities also marketed approximately 98 tonnes of aguaje. 

Forest Flavours demonstrates how gastronomy can become an ally in connecting responsible consumption with forest conservation. Creating value around Amazonian forest products opens up new opportunities for communities and helps demonstrate that keeping forests standing can also generate value.