Since 2014, the Board of Directors of the Juan Bautista Gutiérrez Foundation (FJBG), whose Vice President is currently businessman Felipe Antonio Bosch, has sought to address the issue of chronic malnutrition, seeking shared value solutions that focus on the San Cristóbal Totonicapán area in Guatemala.
One of the objectives of the FJBG Nutrition Program has been to produce long-term positive impact by working to reduce chronic malnutrition following the principles of food and nutritional security by providing nutritious food to communities.
At the core of this strategy is Nutribien, a fortified food developed and made with the support of CMI Foods It consists of a mixture of wheat flour, precooked corn, soybeans and milk, and it provides the consumer with a large percentage of energy and protein.
With Nutribien, FJBG launched the First Delicious and Nutritious Nutribien Recipe Contest in San Cristóbal Totonicapán. The technical team launched a call for the participants of the Nutrition Program to register in a recipe contest that had Nutribien as the main ingredient, along with other community-available foods.
30 recipes were received, which were evaluated by the nutritionists of the team in terms of their nutritional value, their ingredients and their cooking procedure. Of these, 10 recipes were selected as finalists.
The finalists presented their ready-made dishes at the foundation’s headquarters in San Cristóbal Totonicapán to be judged by members of a jury that considered flavor, creativity, and clarity to follow the recipe. At the end, all the finalists received a certificate, a commemorative apron, and an award for their participation.
“These recipes will be included in the new edition of the Nutribien recipe book, which is a valuable resource for program participants. It allows them to incorporate new ways of preparing Nutribien and continue taking advantage of its great nutritional properties,” said Ana Rosa Castillo, Chief of Program Monitoring and Evaluation.
The recipe contest has shown the importance of using local ingredients in the diet of the youngest children in the communities, and also how the complementary food Nutribien can be a very valuable resource in this effort.