Mexican students are transforming acidic agave waste from tequila production into a nutritious high-fiber flour. “We will create a new product to combat obesity and also have a cleaner Mexico,” they say.
From jabuticaba-flavored yogurt to guacamole mayonnaise, processed food firms are catering to Latin Americans demand for natural, healthy, and authentic foods, according to a survey by ingredient supplier Kerry.
By commercializing the Amazon's precious food resources through responsible supply chains, rainforest-to-table movement Cumari hopes to protect the rainforest. "We’ll only conserve what we value," it says.