Author Archives: Oscar Castaneda

About Oscar Castaneda

Oscar Castañeda is the Vice President of Heifer International's Americas Area Program and has been at Heifer since 2004. He was born and raised in the highlands of Quetzaltenango, Guatemala. He is passionate about organic, local and Fair Trade food and how those processes connect people. Oscar loves running and spending time with his wife and son.

Let’s Talk… Coffee Rust

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As I have mentioned before, coffee has long been a part of my life– as a Guatemalan, as an agronomist, as a coffee drinker and now, as a member of an organization that is working with small-holder coffee farmers in Central and South America.

One of the most persistent problems that has plagued coffee plants and coffee farmers throughout this period of my life (and long before that, too) is la roya de cafe or coffee rust (Hemileia vastatrix). Coffee rust is a rapidly spreading fungus that infects the foliage of a coffee tree. Spores are spread by wind or rain and germinate after a day or two of continuous rain. Coffee originally comes from eastern Africa, and this is also where the coffee rust co-evolved with the plant.

Since the beginning, coffee rust has followed the coffee plant aggressively. Eventually, it found its way to Ceylon (now Sri Lanka), which was the world’s hot spot for growing coffee in the 1800s. By 1869, coffee rust had destroyed the coffee industry in Ceylon. Subsequently, coffee prices went up. And this is when Latin America came to prominence in the coffee trade. The next year, several Latin American countries, including Guatemala, invested heavily in coffee, betting that it would become a major export commodity to the extent that some countries provided free land for those who wanted to grow coffee.

Feliciana, 26, holds coffee near her home in the village of Tuiboch in Huehuetenango, Guatemala. Photo by Russell Powell, courtesy of Heifer International.

Feliciana Martin, 26, holds coffee near her home in the village of Tuiboch in Huehuetenango, Guatemala. Photo by Russell Powell, courtesy of Heifer International.

They were right; coffee did become a major export commodity. And for a century, Latin America produced coffee without a trace of the coffee rust fungus. But in 1970, the fungus finally landed in the area, via Brazil. The rest of the Latin American countries fought tooth and nail to contain the coffee rust and stop its spread, but the effort was nearly impossible. One little pustule of coffee rust on a leaf can create 150,000 spores. By the time I began my studies as an agronomist in 1977, those spores had spread to Guatemala and the rest of Latin America.

Back then, the world planned on eradicating coffee rust just like smallpox had been eradicated. But a plant fungus is not the same as a human disease, so coffee rust can’t be fought like smallpox. Chemical fungicides were and are often used to fight rust, but this is just a short-term fix; it’s not sustainable. Additionally, fungicides can lead to chemical intoxication in coffee farmers.

A long-term solution is to coexist with the fungus using natural techniques. For instance, coffee farmers can manage the amount of shade their coffee plants receive or use organic fertilizers to enhance the nutrition the plants get from the soil to mitigate the effects of coffee rust. One of the great things about these solutions is that they are knowledge based instead of money based. That is to say, farmers only need knowledge to turn local, available resources into solutions. Small-holder farmers are empowered to solve their problems, and the solutions aren’t dependent on the amount of money available.

These local, long-term, knowledge-based solutions are what Heifer promotes and implements in our projects. Unfortunately, these solutions are needed now even more than usual. Coffee rust has been particularly devastating to Central America this season due to unusually high rainfall that is often attributed to climate change.

In Honduras, Guatemala and Nicaragua, the three countries where Heifer works in Central America, 20-40 percent of all coffee plants are affected by la roya del cafe, and the coffee yields are decreasing by up to 40 percent. This obviously reduces household income, and it forces some farmers and their families to eat less food and less nutritious food while sometimes borrowing money to do so.

Marina Concepcion Hernandez, 37, holds Katherine Michelle Mejia Aguilar, 2, as the two inspect coffee plants in the village of Arenales in Honduras.

Marina Concepcion Hernandez, 37, holds Katherine Michelle Mejia Aguilar, 2, as the two inspect coffee plants in the village of Arenales in Honduras. Photo by Russell Powell, courtesy of Heifer International.

So what can be done in such a dire situation? Heifer is already working to help coffee farmers in Central America become more resilient. With the support of Green Mountain Coffee Roasters, Heifer International is diversifying the income and nutrition of about 3,000 coffee farming families through animal resources, other crops and training. The idea is that farmers won’t have to rely solely on coffee to support their families, so that when coffee rust becomes a serious problem or when los meses flacos (the thin months) arrive, income can still be generated, and food can still be put on the table. In the near future, Heifer plans to become more involved in improving the technical aspects of coffee production (like soil improvement and shade management techniques) in addition to the diversification processes in place.

Growing coffee is a long-term investment for farmers, and hardships like an increase in coffee rust can threaten that investment and all the work that goes into it. At Heifer, we are investing in small-holder farmers so that they can continue to move into self-reliance and beyond.

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Hablemos sobre… la Roya del Café

Como mencioné antes, el café ha sido parte de mi vida desde hace tiempo – como Guatemalteco, como agrónomo, como bebedor de café y ahora, como miembro de una organización que trabaja con pequeños agricultores de café en América Central y del Sur.

Uno de los problemas más constantes que ha molestado las plantas de café y a los agricultores de café durante este periodo de mi vida (y mucho antes también) es la roya de café (Hemileia vastatrix). La roya del café es un hongo de fácil propagación que infecta el follaje de la planta del café. Las esporas se esparcen mediante el viento o la lluvia y germinan después de uno o dos días de lluvia continua. El café proviene originalmente del este de África, y es donde también la roya del café se ha co-desarrollado con la planta.

Desde el principio la roya del café ha perseguido agresivamente a las plantas de café. Al final, encontró su camino a Ceylon (ahora Sri Lanka), que era la zona caliente del cultivo del café en los años 80. En 1869 la roya del café había destruido la industria del café en Ceylon. Subsecuentemente, los precios del café subieron. Y es en este momento cuando América Latina se volvió prominente en el comercio del café. Al año siguiente, varios países latinoamericanos, incluyendo Guatemala, invirtieron mucho en café, apostando que se convertiría en un gran producto de exportación, hasta el punto que algunos países proporcionaron tierras libres para aquellos que quisiesen cultivar café.

Tenían razón; el café se convirtió en un gran producto de exportación. Y durante un siglo, América Latina produjo café sin rastro de la roya del café. Pero en 1970 el hongo finalmente aterrizó en el área, vía Brasil. El resto de los países de América Latina lucharon con uñas y dientes para contener la roya del café y detener su propagación, pero fue casi imposible. Una pequeña pústula de roya del café en una hoja puede crear 150,000 esporas. Cuando comencé mis estudios como agrónomo en 1977, estas esporas se habían esparcido a Guatemala y al resto de América Latina.

En aquella época, el mundo planeó erradicar la roya del café como se había erradicado la viruela. Pero un hongo en las plantas no es lo mismo que una enfermedad humana, por lo que la roya del café no puede ser combatida como la viruela. Los fungicidas químicos eran y son a menudo empleados para combatir la roya, pero esto es solo una solución a corto plazo; no es sostenible. Además, los fungicidas pueden generar intoxicación química para los agricultores de café.

Una solución a largo plazo es coexistir con el hongo usando técnicas naturales. Por lo tanto, los agricultores de café pueden controlar la cantidad de sombra que sus plantas reciben usando fertilizantes orgánicos para aumentar la nutrición que las plantas reciben de la tierra, para mitigar los efectos de la roya del café. Un aspecto fabuloso de estas soluciones es que están basadas en el conocimiento, en vez de estar basadas en el dinero. Es decir, los agricultores solo necesitan conocimiento para convertir recursos locales y disponibles en soluciones. Se empodera a los pequeños agricultores para resolver sus problemas, y las soluciones no dependen de la cantidad de dinero disponible. Estas soluciones locales a largo plazo y basadas en conocimiento es lo que Heifer promueve e implementa en nuestros proyectos. Desafortunadamente, estas soluciones se necesitan ahora, incluso más de lo normal. La roya del café ha sido particularmente devastadora para América Central, un 20 al 40 por ciento de todas las plantas de café están afectadas por ésta, y las cosechas de café está disminuyendo hasta un 40 por ciento. Esto obviamente reduce el ingreso del hogar y fuerza a algunos agricultores y a sus familias a comer menos y menos alimentos nutritivos, incluso a veces tomando prestado dinero para poder hacerlo.

Entonces, ¿qué puede hacerse en está terrible situación? Heifer ya está trabajando para ayudar a que los agricultores de café en América Central se vuelvan más resistentes. Con el apoyo de Green Mountain Coffee Roasters, Heifer International está diversificando el ingreso y nutrición de alrededor de 3,000 familias agricultoras de café, mediante recursos animales, otro tipo de cosechas y capacitaciones. La idea es que los agricultores no tengan que depender exclusivamente del café para mantener a sus familias, para que cuando la roya del café se vuelva un problema serio o cuando los “meses flacos” lleguen, se pueda todavía generar ingresos y los alimentos lleguen a la mesa. En un futuro cercano, Heifer planea involucrarse más en el mejoramiento de los aspectos técnicos de la producción del café (como el mejoramiento de la tierra y técnicas de manejo de sombra) además de los procesos de diversificación ya en curso.

Cultivar café es una inversión a largo plazo para los agricultores, y las dificultades como un incremento de la roya del café puede amenazar esa inversión y todo el trabajo que conlleva. En Heifer estamos invirtiendo en pequeños agricultores para que puedan seguir avanzando hacia la auto-suficiencia y más allá.

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Sustainable Sourcing and Fair Trade for All

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Earlier today, I was at the William J. Clinton Foundation in New York attending a conversation on Sustainable Sourcing and Fair Trade for All. The event brings together a small group of prominent leaders who, together, are transforming supply chains around the world. Heifer International CEO Pierre Ferrari was invited to the event on behalf of Skoll Foundation, Clinton Giustra Sustainable Growth Initiative, Avina Foundation and Fair Trade USA. Unfortunately, Pierre was unable to attend, but I was pleased to accept on behalf of Heifer.

Bill Clinton and Paul Rice

President Bill Clinton (right) and Fair Trade USA President and CEO Paul Rice (left) at the William J. Clinton Foundation in New York on Dec. 11, 2012.

The Fair Trade concept can be traced to cooperation in the 60s, 70s and 80s that was formed out of a shared sense of justice and solidarity for coffee producers in Latin America. The result of this solidarity led (and still leads) to tangible improvements in the income, health and education of coffee growers. From there, simple technologies and support from various organizations transformed producers into processors and later into exporters. Income grew for coffee farmers, and so did the organizations supporting them. As momentum for Fair Trade increased, additional crops or goods were included, such as bananas, cacao, handicrafts and others.

Years later, what began as an expression of solidarity is now generating significant revenue and demanding more and more professional support for the organizations involved. That means the Fair Trade conversation has changed, although it retains its spirit.

At the William J. Clinton Foundation today, we talked about “sustainable sourcing,” which takes environmental and social responsibility into account when procuring resources like coffee, and the barriers that keep sustainability from full integration into supply chains. Additionally, we discussed Fair Trade USA’s Fair Trade for All vision, which sets out to double “the impact of Fair Trade for farmers” in the next decade and “improv(e) lives throughout the global coffee supply chain.” Fair Trade USA’s vision is centered on: 1) strengthening farming communities by investing in cooperatives and partnering with others to provide support services, with a focus on quality and business capacity, 2) including more farmers, farm workers and communities in the benefits of Fair Trade, and 3) engaging consumers to increase market demand for Fair Trade Certified products and grow sales and impact.

According to Paul Rice, president and CEO of Fair Trade USA, these elements provide a “new model for capitalism that aligns the interest of farmers, consumers and the Earth where everybody wins. The journey begins with the farmer/producer and brings the heart back into business and awakens the mind of consumers.”

As you might expect, today’s conversation was engaging and motivating. Tune in later this week to read my perspective on the event and how Heifer International fits into the picture.

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Abastecimiento sostenible y Comercio Justo para todos

Hoy más temprano, estaba en la Fundación de William J. Clinton en Nueva York, asistiendo a una charla sobre Abastecimiento Sostenible y Comercio Justo para Todos. El evento juntó a un pequeño grupo de líderes prominentes que juntos, están transformando las cadenas de suministros alrededor del mundo. El Presidente Ejecutivo de Heifer International, Pierre Ferrari, fue invitado al evento de parte de la Skoll Foundation, Clinton Giustra Sustainable Growth Initiative, Avina Foundation y Fair Trade USA. Desafortunadamente, Pierre no pudo asistir, pero yo estaba encantado de aceptar de parte de Heifer.

El concepto de Comercio Justo se remonta a la cooperación en los años 60, 70 y 80, el cual se formó desde el sentido compartido de justicia y solidaridad por los productores de café de América Latina. El resultado de esta solidaridad condujo (y todavía conduce) a mejoras tangibles en el ingreso, salud y educación de los cultivadores de café. Desde ahí, tecnologías simples y apoyo de varias organizaciones transformaron a los productores en procesadores y después en exportadores. El ingreso creció para los agricultores de café, como también las organizaciones que los apoyaban. Mientras que el ímpetu del Comercio Justo aumentaba, se incluyeron cosechas y bienes adicionales, como las bananas, el cacao, artesanías y otros.

Años después, lo que comenzó como una expresión de solidaridad, ahora genera beneficios significantes y exige más y más apoyo profesional de las organizaciones involucradas. Esto significa que el discurso del Comercio Justo ha cambiado, aunque mantiene su espíritu.

En la Fundación de William J. Clinton hoy en día hablamos de “abastecimiento sostenible”, que toma en cuenta la responsabilidad medioambiental y social  en la búsqueda de recursos como el café, y las barreras que evitan que la sostenibilidad se integre por completo en las cadenas de suministros. Además, discutimos la visión del Comercio Justo para Todos de Fair Trade USA, que propone doblar “el impacto del Comercio Justo para los agricultores” en la siguiente década y “mejorar vidas a través de la cadena global de suministro del café.” La visión de Fair Trade USA se centra en: 1) fortalecer las comunidades agricultoras invirtiendo en cooperativas y asociaciones con otros, para proveer servicios de apoyo, con un enfoque en la calidad y en la capacidad de negocios; 2) incluir más agricultores, trabajadores agrícolas y comunidades en los beneficios del Comercio Justo y 3) comprometer a los consumidores a aumentar la demanda en el mercado de Productos de Comercio Justo Certificados y aumentar las ventas e impacto.

De acuerdo a Paul Rice, Presidente Ejecutivo de Fair Trade USA, estos elementos proporcionan un “nuevo modelo para el capitalismo que reune los intereses de los agricultores, los consumidores y la Tierra, donde todo el mundo gana. El trayecto comienza en el agricultor/productor y trae el corazón de vuelta al negocio y despierta la mente de los consumidores.”

Como seguramente espera, la conversación de hoy fue comprometedora y motivadora. Sintonízate esta semana para leer mi perspectiva sobre el evento y cómo Heifer International encaja en la imagen.

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Let’s Talk… Rio +20

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From June 20 to 22, Rio de Janeiro, Brazil, will be hosting the United Nations Summit on Sustainable Development. The event is also known as Rio+20 because it was 20 years ago that the United Nations Conference on Environment and Development, or Earth Summit, took place in the same city.

In 1992, of course, the world was a different place. Just before the Earth Summit, I had been living in West Germany. In those days, we had seen a man to walk on the moon but still could not imagine the Berlin Wall falling. But something considered impossible happened in 1989, and I watched the distinction between the First World and the Second World crumble with the wall.

In the wake of such a historic and inspiring event, the Earth Summit was brimming with optimism. The event was unprecedented in its size and potential for impact and was meant to aid governments in rethinking economic development and also to come up with ways to prevent the depletion of natural resources and production of pollutants.

One of the products of the meeting was Agenda 21, a comprehensive blueprint for sustainable development that combined environmental, social and economic elements. Previously, development was one dimensional, and the elements were considered separately.

Unfortunately, not all of the Earth Summit was inspiring, as many major players, including the United States, refused to sign key environmental agreements.

At this year’s Rio+20 Conference, according to the event’s website, “world leaders, along with thousands of participants from governments, the private sector, NGOs and other groups, will come together to shape how we can reduce poverty, advance social equity and ensure environmental protection on an ever more crowded planet to get to the future we want.”

The conference will “focus on two themes: 1) a green economy in the context of sustainable development poverty eradication; and 2) the institutional framework for sustainable development.”

Today’s backdrop isn’t post-Cold War optimism. Rio+20 comes in the wake of massive public protests: the Occupy movement and outrage at the corporate bailouts in the United States, the Arab Spring demonstrations, the indignados movement in Spain and others around the world. Potential food crises and rebellion threaten many countries globally. The participants in this year’s U.N. summit must be bold enough to confront the root causes of the public outcry and seek sustainable solutions, and all the key players must be on board for lasting changes to take place.

Heifer International is chiming into the discussion on sustainable development via our Heifer Brazil staff, who will be attending the People’s Summit, a major meeting that is parallel to Rio+20 and organized by networks of NGOs and social movements.

Together with Heifer partner organizations, staff members will engage in advocacy in the areas of sustainable agriculture, livestock, food security and food sovereignty while also accompanying the farmers’ social movement Via Campesina in its actions to advance agroecology and social justice. As an organization, we will specifically push for the following:

-A transformation of agriculture and food systems to ensure food and nutrition security, protect natural resources and support equitable development for all.

-Integrated crop/tree and livestock agriculture and rotational grazing of livestock to improve/restore grasslands and curb land loss and soil degradation.

-Sustainable livestock production systems including global support for strong animal health and welfare guidelines and practices.

-Strengthening linkages between urban and rural areas for food and nutrition security.

In terms of sustainable development, the three pillars defined in 1992 (environment, social,

Heifer Brazil project participant

economic) are incredibly important. But I think the social element should be defined to include culture. When I say culture, I don’t mean folklore, but rather the unique elements that indigenous peoples bring to a geographic area. They often bring an unparalleled knowledge of the local natural environment as well as a healthy respect for the nature that sustains them.

Additionally, we want everyone to know that the answers to many of these complicated issues are present at local levels. Farmers, fishers, indigenous peoples, campesinos—these individuals and their organizations have the solutions and they are themselves part of the solution. Their voices just need to be heard, and at Heifer, we want to do our part to make sure those voices are heard.

In the coming weeks, we will make sure to keep you updated on Heifer Brazil staff members as they participate in Rio and support small holder farmers who are speaking out. Stay tuned!

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Let’s Talk… Coffee: Drink (the Right Kind of) Coffee

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I grew up in Guatemala, a coffee-growing country, but I learned to drink coffee while writing my dissertation in Germany, far away from home. This is the paradox of living in the coffeelands sometimes. Quality coffee is enjoyed far away from its origins.

But this also means that coffee has long been a part of my life. How could it not be? When the coffee trade sneezes, Guatemala gets pneumonia. From the shade of coffee plants, I’ve watched as many things have changed in the industry and its history: distribution of land, labor conditions, fluctuations in the economy, etc.

A Heifer project participant poses with her coffee plants in western Guatemala.

Coffee is the second largest market in the world, after oil, so it is a big deal globally, as well. Demand for coffee is so great that its price is getting higher every year. Unfortunately, the amount of money that makes its way to coffee producers is declining every year.

The prices that reach coffee producers are so low that it allows them to survive, and that’s about it. Inputs for growing coffee are expensive, and small-holder coffee farmers aren’t getting a price representative of these inputs or the labor, value of the land, etc.

Last month, I had the pleasure of speaking at Specialty Coffee Association of America’s annual event, and after the presentation, a man asked if we should stop drinking coffee because coffee farming families are going hungry. I immediately grabbed the microphone and said, “NO… but demand the right kind of coffee.”

So what is the right kind of coffee?

Fair Trade is certainly part of the answer. The main idea with Fair Trade is, of course, ensuring that coffee farmers can earn a living wage. But it’s more than that. Fair Trade coffee is brought to your cup through a process that is socially just and ecologically sound. And through Fair Trade, farmers are empowered through strong, democratic organizations.

Fair Trade really is a great thing, but it’s not enough. Long-term, sustainable development is necessary to achieve food security, and that’s the part of the equation Heifer is trying to improve. Through our projects in the Americas, we are diversifying the production of coffee farmers so that they are not only earning income from coffee but also earning income from other sources and growing their own food.

Coffee is a path to community development, when the right process is followed and the right system is in place.  When it is cultivated organically, it improves soil fertility, increases biodiversity, promotes reforestation, creates a healthy environment for workers and produces a cup of coffee well worth drinking. When it is processed in an ecologically sound way, water streams are protected. And when coffee producers are brought together in an organized way, it empowers them and helps their work become economically viable. When you add food security to the mix, that’s the whole package. In coffeelands around the world, this is the perfect equation to ending hunger and poverty.

Happy World Fair Trade Day!

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Hablemos sobre… Café: Beber (el tipo correcto de) Café

Crecí en Guatemala, un país cultivador de café, pero aprendí a beber café mientras escribía mi disertación en Alemania, lejos de casa. Esto es a veces la paradoja de vivir en las tierras del café. La calidad del café se disfruta lejos de sus orígenes. Pero esto también significa que el café ha formado parte de mi vida mucho tiempo. ¿Cómo no podría serlo? Cuando el comercio del café estornuda, a Guatemala le da neumonía. Desde la sombra de las plantas de café, he visto como muchas cosas han cambiado en la industria y su historia: la distribución de la tierra, las condiciones laborales, fluctuaciones en la economía, etc.

El café representa el segundo mercado más grande en el mundo, después del petróleo, por lo que también es importante a nivel global. La demanda de café es tan grande que su precio se está incrementando cada año. Desafortunadamente, el monto de dinero que llega a los productores de café está disminuyendo cada año.

Los precios que llegan a los productores de café son tan bajos que les permiten sobrevivir, y solo eso. Los insumos para cultivar café son caros y los pequeños agrícolas de café no reciben un precio de acuerdo a estos insumos o su trabajo, valor de la tierra, etc. El mes pasado, tuve el placer de hablar en el evento anual de la Asociación de Cafés Especiales de América, y después de la presentación, un hombre preguntó si deberíamos parar de beber café porque las familias agricultoras de café están pasando hambre. Inmediatamente agarré el micrófono y dije, “NO… pero exija el tipo correcto de café.”

Entonces, ¿cuál es el tipo correcto de café?

El Comercio Justo es definitivamente parte de la respuesta. La idea principal del Comercio Junto es por supuesto, asegurar que los agricultores de café se ganen un sueldo base. Pero es más que eso. El café de Comercio Justo llega hasta su taza a través de un proceso que es socialmente justo y ecológicamente sensato. Y a través del Comercio Justo, se empodera a los agricultores mediante organizaciones fuertes y democráticas.

El Comercio Justo es realmente una buena cosa, pero no es suficiente. Es necesario el desarrollo sostenible a largo plazo para lograr seguridad alimentaria, y esa es la parte de la ecuación que Heifer está tratando mejorar. A través de nuestros proyectos en las Américas, estamos diversificando la producción de los agricultores de café, para que no sólo estén ganando un ingreso del café sino logrando ingresos de otros recursos y cultivando sus propios alimentos.

El café es el camino hacia el desarrollo comunitario, cuando el proceso correcto se sigue y el sistema correcto está en su lugar. Cuando se cultiva orgánicamente, mejora la fertilidad de la tierra, aumenta la biodiversidad, promueve la reforestación, crea un ambiente sano para los trabajadores y produce una taza de café que merece la pena beberse. Cuando se procesa de manera ecológica, los arroyos de agua se protegen. Y cuando los productores de café se reúnen de manera organizada, les empodera y les ayuda a que su trabajo se convierta económicamente viable. Cuando añades seguridad alimentaria a la mezcla, ese es el paquete completo. En las tierras del café alrededor del mundo esta es la ecuación perfecta para erradicar el hambre y la pobreza.

¡Feliz Día del Comercio Justo!

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