Corn and beans are the base of the Guatemalan diet and have fed families for thousands of years. Knowledge of how to raise these crops has been passed down from generation to generation, making Guatemalan farmers experts in their cultivation. However, the speed of the changes that the world is experiencing, such as the lack of access to land to be able to plant enough to sustain communities or be able to rotate crops, the use of agrochemicals in recent decades, the loss of traditional agricultural practices, climate change, among others, has affected the stability of agriculture in the country. In the face of these new challenges, our focus is on training local farmers in traditional agricultural practices that help to regenerate the soil, seeing microorganisms as allies and using them to our benefit, reducing erosion, efficiently increasing production, and achieving sustainability.
