The Morchella mushroom —edible species featuring high nutritional value— has become an ally to
This mushroom grows in Andean forests and extraordinarily in the aforementioned area.
According to laboratory studies, it contains over 30% of protein, more than beef and vegetables.
Within this framework, community members provide assistance.
Over 200 ha are being preserved and reforested with native species such as Andean cedar, tayanka, queuñas, tastas (Escallonia myrtilloides), and chachacomas (Escallonia resinosa).
These mushrooms are commercialized with great success in haute cuisine restaurants —based in Cusco and Lima regions— due to their valuable nutritional properties and rich flavor.