Fruit forest chefs say that the food from the field to the stomach should be balanced

KATHMANDU: AUGUST 5 – Chefs are good at cooking. However, a chef in the Puerto Cayo area off the coast of Ecuador has been active in creating a fruit forest for food and drink. According to CNN, Safe Rodrigo Pacheco has been involved in the campaign for nine years. He said that food production would also be included in the concept of sustainable and environment-friendly development.

For doing so, he became a goodwill ambassador for the United Nations World Food and Agriculture Organization last year. The techniques and techniques he used to create fruit forests are also linked to tribal culture. “This is a very important way to deal with climate change,” he said. He has been saying that the food from the field to the stomach should be balanced and healthy.

He has brought fruits and vegetables including purple potato, corn, cacao, papaya, peppers, pineapple, avocado, chillies, pumpkin. In this, he has used the tribal method. He says that I learned in the Amazon that they use the papaya straw. The papaya branch is totally empty inside, so they use a huge straw to drink the chicha [a fermented yuca drink]. Now he has made more than 40,000 pipes made from papaya branch. He serves his customers from there.

He has banned plastic straws. He said that agricultural products would be very useful to give an alternative to plastic products. “There are a thousand species of food in the world, but only about 20 are in use,” he told CNN. He also said that one-third of the world is affected by desertification, adding that the desert area can be cultivated by making good use of it.