The Ministry of Agriculture, Livestock and Food (MAGA) concluded a series of workshops in Suchitepéquez aimed at strengthening technical skills among its staff. The training cycle, focused on nutrition-sensitive agriculture, ended with the workshop “Family farming-based diet throughout the life course.” Participants included extension workers from rural agricultural development and family farming components, as well as rural home educators and youth educators from various municipalities.
According to MAGA, the objective was to equip personnel with tools to promote healthy eating practices and sustainable agricultural production in communities under their guidance. The training comprised four modules: food security and nutrition; basic concepts of nutrition and diet; malnutrition, safe water, and sanitation at home; and family farming-based diets across different life stages.
Martha Julia Herrera, a nutritionist with the Nutrition-Sensitive Agriculture component of the Vice Ministry of Food Security and Nutrition (VISAN), organized and promoted the training. Professionals from MAGA contributed to the program. For example, an extension worker from San Juan Bautista facilitated a session on crop diversification and organic agriculture principles. The head of the Gender Unit led a module on “Gender approach in food production throughout the life course.”
Participants engaged in practical activities tailored by region. These included identifying local foods, classifying them into food groups, designing strategies for diversified gardens, and creating appropriate meal combinations for each stage of life. “These dynamics allowed us to apply knowledge to local contexts,” said Herrera.
At the end of the training process, 60 extension workers and educators who completed all four modules received diplomas.
The workshop is part of MAGA’s ongoing efforts through its Nutrition-Sensitive Agriculture component. This initiative coordinates with VISAN and the World Food Programme (WFP) to strengthen support for families and promote healthier, more sustainable food systems in the region.
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