To the end of boosting a stimulus program for the industrialisation of Creole garlic and offering new alternatives to increase the income of Mexican producers from San Sebastián Abasolo, Tlacula, the MP Martha Patricia Campos Orozco arranged an institutional agreement with the University of Technology of the Central Valleys of Oaxaca (UTVCO).
The legislator for District IV thanked the UTVCO's chancellor, Fidencio Julián Luna Santiago, for his invaluable support. The chancellor expressed his interest in boosting Oaxaca's agricultural production, especially in this region of the state characterised by its crop diversity.
The president of the Permanent Commission for Industrial, Trade and Craft Development informed that through the agreement signed between that institution and Abasolo's Rural Garlic Producers Association, it will be possible to increase the welfare of families devoted to this crop.
She explained that the main goal is to tackle the difficult situation which the sector is going through, as in recent years the price of Creole garlic has dropped in the local market, and this has had an impact on the economy of the region.
The legislator of the National Action Party (NAP) explained that the agreement with the UTVCO is aimed at boosting a test program for the industrialisation of garlic, as well as other high-valued products demanded both at state and national level, which in the short term would give added value to products such as Creole garlic.
Furthermore, she added that alternatives would be given to producers of the region to increase their income under a program arranged with a group of young students of the UTVCO's Food Process Engineering degree, who started conducting laboratory tests, as well as a strategic garlic trading program to benefit 31 regional producers.
The agreement aims at stimulating production of one of Central Valley's traditional products, making use of the knowledge and expertise of the UTVCO, which has taken on the task of rescuing and exploiting Oaxaca's raw materials, as well as eactivating agricultural production as an essential part of Gastronomic and Organic Food Technology programs.
Source: Newsoaxaca.com