How the RAÍZ Program is Transforming Rural Amazonian Agriculture for a Sustainable Future

By: Mary Dimyan, Program Coordinator Spring ‘25

On February 11, MPI inaugurated the RAÍZ program (Regeneración Agrícola e Innovación en Zonas Rurales), an initiative dedicated to agricultural regeneration, conservation, and economic empowerment. This event brought together community members, local leaders, and partner organizations with aims of creating sustainable change. The launch of RAÍZ marks a significant step, providing communities with the necessary tools and knowledge to create resilient and self-sufficient agricultural practices.

The RAÍZ program plans to address challenges faced by rural Amazonian communities by integrating traditional farming methods with modern farming practices. As illegal mining and deforestation in the area continue to threaten both the local environment and the livelihoods of its residents, RAÍZ attempts to show an alternative path that prioritizes restoration, food security, and economic stability. The program will enhance agricultural productivity while preserving biodiversity by reintroducing native fruit trees, implementing sustainable beekeeping (centered around the endangered Melipona stingless bee), and by providing locals with alternative sources of income. Doing so will reduce reliance on extractive industries, particularly illegal mining, and thereby the toll it takes on the area. 

One of the core objectives of RAÍZ is skill building, ensuring that community members are equipped with the knowledge and skills to independently implement what they have learned. The program involves 30 families from Shandia and neighboring Talag, offering them hands-on workshops, technical training, and resources to improve or create gardens. Manna is working in collaboration with Ikiam University, the Kamana Pacha Foundation, and WorldVision, organizations whose expertise in environmental conservation, agroforestry, and community development will be essential for the success of the program. 

Representatives from Manna Project opened the event with discussions on the program’s long-term vision, emphasizing the importance of environmental stewardship and sustainable economic alternatives, followed by representatives from Kamana Pacha. Community members and local farmers participated in sessions where they shared their prior agricultural experiences and hopes for the program. The discussions showed the need for an approach that includes both modern techniques and the agricultural traditions of the Kichwa people. With unemployment affecting a large portion of the Shandia community and over 80% of residents living below the poverty line, RAÍZ offers a set of steps toward financial stability. The program demonstrates how cooperative farming models, market access strategies, and entrepreneurial training can help farmers maximize the value of their crops. Partnerships with regional and national organizations will provide access to new markets, increasing the profitability of products.

At the conclusion of the inauguration, participants and organizers outlined the next steps for the program. Over the coming months, the first series of hands-on workshops will take place. Participating families will learn about agroforestry techniques, soil conservation methods, and sustainable crop diversification strategies. As it evolves, assessments will be conducted to measure impact, ensuring that it continues to meet the needs of the community effectively. The collaboration inherent to the program will remain central to RAÍZ’s growth, because sustainable development is always most successful when driven by the communities it seeks to serve.

About the Author

Mary joined Manna Project International in January 2025. Originally from New York City, she is studying Environmental and Sustainability Sciences at Northeastern University with a minor in International Affairs. Passionate about environmental research and community engagement, she is excited to contribute to MPI’s mission in Ecuador. On site, she has taken a leadership role on sustainability initiatives, including the inaugural RAÍZ Program.

From USA to Shandia: Embracing Slow Living and Community in the Ecuadorian Amazon

From USA to Shandia: Embracing Slow Living and Community in the Ecuadorian Amazon

Leo Saunders, a Program Coordinator with Manna Project International, reflects on his first three weeks in Ecuador, navigating cultural differences, teaching in local schools, and embracing life in the Amazon.

How I Thrived in Ecuador’s Amazon Without Speaking Spanish

How I Thrived in Ecuador’s Amazon Without Speaking Spanish

I feared my lack of Spanish would hold me back during the externship—but instead, it pushed me to connect in new ways. Simple phrases, shared work, and warm community invitations made me feel less like an outsider and more like a part of something bigger.

A Taste of the Amazon: My Favorite Foods and Drinks in Ecuador

A Taste of the Amazon: My Favorite Foods and Drinks in Ecuador

By: Luke Simcox, Program Director ‘24-’25

Since I first arrived in Ecuador three months ago, I have had the opportunity to try many new foods and drinks for the first time. As someone who loves trying new foods, this has been one of my favorite parts of my stay these last few months. In this blog post, I would like to highlight some of my favorite local foods of the Amazon. 

One of the biggest surprises was getting to try all of the fruits that I had never seen before in my home country, the United States. First, plantains are super popular and included in many local dishes. For example, it is included in the typical breakfast called “majado”. During a two week homestay I spent with a family in Shandia, I ate majado multiple times and enjoyed it every time. Plantains are also used to create chucula, a drink that is frequently mixed with milk. Its sweetness made it an instant hit in my mind. I also got to try cacao, passion fruit, naranjilla, soursop, and guava for the first time. 

When I was living in my homestay, my family went to retrieve guava from a tall tree. One of the sons climbed up the tree and used a large stick to knock the guava to the ground. It was a very memorable experience for me, since I had never seen someone climb such a trall tree nor eaten guava. 

I also tried cassava for the very first time. Called “yuca” in Spanish and “lumu” in Kichwa, it is a staple in Kichwa cuisine and present in a wide variety of dishes. Its texture reminds me a bit of a starchier baked potato. It is also on the side when I order maito de tilapia, another typical dish. To prepare this dish, the cook roasts the fish inside a tent of maito leaves, giving it a distinct flavor. It is then served with salad and cassava. Unlike the United States, fish here is always served with the skin, head, tail, and bones intact. 

One of my favorite new beverages is called guayusa. It is made from the leaves of a type of holly tree, and also contains caffeine. I find it quite tasty, and once accidentally drank a bit too much. I ended up feeling quite jittery for a few hours. These are just some of my favorites, but I have also tried many other foods and drinks. 

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