Peruvian engineer returns to Ayacucho to create healthy foods from native crops, fulfilling a lifelong dream

Miguel Ángel García Cisneros, an engineer from Ayacucho, Peru, has returned to his community to fulfill a long-held dream: establishing the Chumbes Agroexperimental Center. This initiative aims to foster innovation in healthy food products derived from native Andean crops.

García, who benefited from scholarships like Beca 18 and Beca Generación del Bicentenario, studied Agroindustrial Engineering and later pursued a master's degree in Food Science and Technology in Argentina. During his studies abroad, he developed a biodegradable packaging using pituca, a tuber native to the Vraem region.

Upon returning to Peru, García dedicated himself to realizing his vision. The newly inaugurated center in Chumbes will serve as a platform for research and development, offering training to local farmers and students interested in creating new products. The project also aims to position Ayacucho as a leader in agro-food innovation.

At the inauguration, García showcased products made from local resources, including a pituca-flour-enriched bread, biodegradable packaging, avocado oil and soaps, artisanal ice creams, and jams. These creations highlight the potential of lesser-known native ingredients like pituca, chumbino wheat, avocado, and local fruits.