The President of the Republic, Keiko Fujimori, on Thursday said her Government aims to reduce the national anemia rate to 20% as she underscored the importance of a diet based on hydrobiological products in achieving that goal.
It is an initiative aimed at promoting the consumption of alternative fish species and diversifying food options for Peruvian families.
The top official highlighted the richness of Peru's marine resources and our shared responsibility to protect them.
"Today, as a Government, we also have the challenge of reducing anemia, which currently stands at 40%," Fujimori stated.
"Our goal is to bring that rate down to at least 20%," she pointed out during the event, which gathered renowned chefs.
During her speech, the President warned that difficult times lie ahead due to El Niño phenomenon, which is already affecting Peru and the rest of the world.
At the domestic level, she indicated that this climate event has disrupted the fishing season and led to the appearance of species other than those usually found.
"But Peruvians are resilient. We do not give up; we have always known how to get back on our feet in the face of the most difficult challenges. We have achieved this by working as a team, by working together. And that is what we are seeing today," Fujimori emphasized.
In this regard, the top official welcomed Production Minister Juan Carlos Requejo's initiative to promote the consumption of hydrobiological resources.
Additionally, the Head of State thanked the scientists who work behind the scenes to safeguard the sustainability of Mar de Grau.
She also expressed her gratitude to fishermen for supplying hydrobiological resources that are subsequently turned into nutritious dishes by women involved in community soup kitchens, the Glass of Milk Program, Mothers' Clubs, and communal kitchens nationwide.
Furthermore, the President highlighted the creativity of Peruvian chefs in combining local ingredients with influences from foreign communities, as seen in Lomo Saltado—a Peruvian stir-fry of Chinese influence—and Nikkei-style ceviche.
"That fusion and unity along with the flexibility and creativity demonstrated by our chefs nationwide have enabled Peru to shine and become a benchmark," Fujimori noted.
Moreover, the Head of State stressed that the "Mar de Oportunidades" (Sea of Opportunities) cookbook offers creative options for continuing to nourish Peruvian families.
Finally, the top official announced that she will be at the National Emergency Operations Center (COEN) this evening to coordinate additional measures in response to El Niño phenomenon.