Use of Good practices for the generalization (diffusion) of the potential of Artocarpus species in Cuba

Abstract

Artocarpus species are underexploited in many Cuban provinces. They represent great nutritional potential for current and future generations in the search for food sovereignty due to their high nutritional and culinary potential. On the Isle of Youth, very promising results have been obtained with these species regarding their propagation, diverse culinary forms, and production and obtaining a gluten-free flour. The objective was to train producers, technicians, and specialists on the potential of Artocarpus species, using best practices for their widespread use in three Cuban provinces. Participatory research and extension techniques were used as methodology. As a result, three theoretical and practical workshops were held that allowed for the socialization of the experiences gained on the Isle of Youth; producers acquired new knowledge about the culinary potential and flour production. These workshops allowed for the sharing and application of good practices learned in the propagation, culinary diversity, and production of flour in these provinces, contributing to improved human nutrition, given the importance of this fruit as a healthy, gluten-free food. It is concluded that the theoretical and practical workshops provided new knowledge and skills to producers and other participants regarding the use of good practices and the potential of these species.

Keywords: Artocarpus, good practices, diffusion, potential.