Abstract
Chaya is a highly nutritious perennial leafy vegetable native to Mesoamerica. This drought-resistant crop has low production and consumption levels in Guatemala, but has the potential to help agriculture and food systems be more nutritious and resilient. This study analyzed the value chain of chaya in Guatemala, and identified bottlenecks and opportunities for its use-enhancement. This research, the first of its kind applied to this crop in Guatemala, combined Rapid Market Appraisal tools. Small-scale chaya production, consumption, and marketing were observed in three focal sites (Guatemala City, Petén, and Dry Corridor). It was observed that producers are not motivated to produce chaya commercially and vendors are unwilling to sell it because of low demand and profitability. One Guatemalan company identified produces nutraceutical chaya products with few sales points in the country and occasionally abroad. Low demand is a primary bottleneck in the value chain due to lack of consumer awareness, changing eating habits, limited recipes, and availability in home-gardens. There is also a reluctance to grow, consume, or sell a crop perceived as a “food of the poor.” Low prices and profitability were other constraints registered. The findings can inform future interventions for enhancing the use of this crop to fight malnutrition.
Highlights
Chaya was likely domesticated in the Yucatan peninsula, but is commonly used throughout Mesoamerica, with the highest production found in the Mexican states of Yucatan, Campeche, and Quintana Roo (Cifuentes et al 2010)
Besides Spanish, a third of the vegetable vendors interviewed in the markets spoke Mayan languages: Cakchiquel and Quiche (Guatemala City), Kekchi (Petén), and Mam (Chiquimula)
An intermediate awareness was found in the Dry Corridor, which is consistent with lower levels of cultivation in this region compared to the Yucatan peninsula (Azurdia 2016)
Summary
Johnst) is a nutritious leafy vegetable in the Euphorbiaceae family This crop, known as “Mayan spinach,” has been cultivated for centuries by the Mayans as a 2019]. Chaya was likely domesticated in the Yucatan peninsula, but is commonly used throughout Mesoamerica, with the highest production found in the Mexican states of Yucatan, Campeche, and Quintana Roo (Cifuentes et al 2010). This plant has been introduced in other parts of the world in recognition of its nutritional value (e.g., Africa and Asia; Porres and Cifuentes 2014). It has been estimated that a plantation can reach an annual production of 30– 60 tons per hectare of fresh leaves (Porres and Cifuentes 2014)
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