{"id":373,"date":"2023-05-20T18:14:43","date_gmt":"2023-05-20T18:14:43","guid":{"rendered":"https:\/\/quinoamuseum.com\/?page_id=373"},"modified":"2023-05-28T04:41:23","modified_gmt":"2023-05-28T04:41:23","slug":"cultural-identity","status":"publish","type":"page","link":"https:\/\/quinoamuseum.com\/es\/themes\/cultural-identity\/","title":{"rendered":"Identidad Cultural"},"content":{"rendered":"<div class=\"wp-block-group is-layout-flow wp-container-core-group-is-layout-27ae563d wp-block-group-is-layout-flow\" style=\"padding-top:0;padding-right:0;padding-bottom:var(--wp--preset--spacing--60);padding-left:0\">\n<div class=\"wp-block-cover is-light has-parallax\" style=\"min-height:200px;aspect-ratio:unset;\"><span aria-hidden=\"true\" class=\"wp-block-cover__background has-background-dim wp-block-cover__gradient-background has-background-gradient\" style=\"background:linear-gradient(180deg,rgba(0,0,0,0) 0%,rgb(0,0,0) 58%)\"><\/span><div role=\"img\" class=\"wp-block-cover__image-background wp-image-403 has-parallax\" style=\"background-position:50% 50%;background-image:url(http:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_ausencia-de-lluvias-es-preocupante.jpg)\"><\/div><div class=\"wp-block-cover__inner-container is-layout-flow wp-block-cover-is-layout-flow\">\n<div class=\"wp-block-group has-global-padding is-layout-constrained wp-container-core-group-is-layout-73747aa9 wp-block-group-is-layout-constrained\">\n<h1 class=\"wp-block-heading has-text-align-center has-white-color has-text-color has-x-large-font-size\">Identidad Cultural<\/h1>\n<\/div>\n<\/div><\/div>\n\n\n\n<hr class=\"wp-block-separator alignwide has-alpha-channel-opacity\"\/>\n\n\n\n<p>La quinua no es solo una fuente de nutrici\u00f3n e ingresos. Tambi\u00e9n hace parte de la identidad Aymara. Pero, hoy en d\u00eda algunos saberes ancestrales ya no se practican en la familia y no hay programas que socialicen estos temas. El uso de herramientas manuales como la peka\u00f1a, el jiwqui, la khona y otros que se conservan en la agricultura familiar est\u00e1n siendo reemplazadas por las maquinas. Ante la globalizaci\u00f3n es necesario adaptarse al uso del internet y otras tecnolog\u00edas para visibilizar los saberes andinos y la identidad cultural de los hombres y mujeres Aymaras que cuidan a la Pachamama (madre tierra) y conservan su legado ancestral ya sea en la gastronom\u00eda, agricultura, ganader\u00eda, indumentaria e idioma nativo.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group alignwide has-global-padding is-layout-constrained wp-container-core-group-is-layout-d4bb0a6a wp-block-group-is-layout-constrained\" style=\"padding-bottom:0\">\n<div class=\"wp-block-columns alignwide are-vertically-aligned-top is-layout-flex wp-container-core-columns-is-layout-e73699bc wp-block-columns-is-layout-flex\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"D\u00eda internacional del consumo de la quinua, 2022.\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/LrPuLcpHnj0?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption class=\"wp-element-caption\">D\u00eda Internacional del Consumo de Quinua, 2022<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns alignwide are-vertically-aligned-top is-layout-flex wp-container-core-columns-is-layout-e73699bc wp-block-columns-is-layout-flex\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><a href=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_angelino-pekanha.jpeg\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"1200\" src=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_angelino-pekanha.jpeg\" alt=\"Traditional use of the mortar (peka\u00f1a) to dehull the quinoa and make easier to cook.\" class=\"wp-image-402\" srcset=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_angelino-pekanha.jpeg 1600w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_angelino-pekanha-300x225.jpeg 300w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_angelino-pekanha-1024x768.jpeg 1024w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_angelino-pekanha-768x576.jpeg 768w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_angelino-pekanha-1536x1152.jpeg 1536w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_angelino-pekanha-16x12.jpeg 16w\" sizes=\"auto, (max-width: 1600px) 100vw, 1600px\" \/><\/a><figcaption class=\"wp-element-caption\">El uso ancestral del bat\u00e1n de piedra (peka\u00f1a) para descascarar la quinua para su f\u00e1cil cocci\u00f3n.<\/figcaption><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><a href=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_ausencia-de-lluvias-es-preocupante.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1280\" height=\"1060\" src=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_ausencia-de-lluvias-es-preocupante.jpg\" alt=\"The duality (chacha-warmi) of family agriculture. Walking toward the fields with manual tools (hoe, spade, etc.) and manure to fertilize the soil.\" class=\"wp-image-403\" srcset=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_ausencia-de-lluvias-es-preocupante.jpg 1280w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_ausencia-de-lluvias-es-preocupante-300x248.jpg 300w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_ausencia-de-lluvias-es-preocupante-1024x848.jpg 1024w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_ausencia-de-lluvias-es-preocupante-768x636.jpg 768w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_ausencia-de-lluvias-es-preocupante-14x12.jpg 14w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\" \/><\/a><figcaption class=\"wp-element-caption\">La dualidad (chacha-warmi) en la agricultura familiar. Caminando hacia la parcela para realizar el sembr\u00edo con herramientas manuales (pico, pala, etc.) y cargando guano (abono) para la tierra.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns alignwide are-vertically-aligned-top is-layout-flex wp-container-core-columns-is-layout-e73699bc wp-block-columns-is-layout-flex\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><a href=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Beatriz-Batan.jpeg\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"1200\" src=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Beatriz-Batan.jpeg\" alt=\"Using the mortar to dehull the quinoa, which will then be washed to prepare it for cooking.\" class=\"wp-image-404\" srcset=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Beatriz-Batan.jpeg 1600w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Beatriz-Batan-300x225.jpeg 300w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Beatriz-Batan-1024x768.jpeg 1024w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Beatriz-Batan-768x576.jpeg 768w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Beatriz-Batan-1536x1152.jpeg 1536w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Beatriz-Batan-16x12.jpeg 16w\" sizes=\"auto, (max-width: 1600px) 100vw, 1600px\" \/><\/a><figcaption class=\"wp-element-caption\">El uso del bat\u00e1n de piedra para pelar la quinua y posteriormente lavarlo para para la preparaci\u00f3n de alimentos o transformaci\u00f3n en harina de quinua.<\/figcaption><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><a href=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_cosecha-hojas.jpeg\"><img loading=\"lazy\" decoding=\"async\" width=\"1280\" height=\"960\" src=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_cosecha-hojas.jpeg\" alt=\"Harvest of quinoa leaves. In the altiplano, some families use the leaves in stews, tortillas, infusions, pur\u00e9e, etc.\" class=\"wp-image-405\" srcset=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_cosecha-hojas.jpeg 1280w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_cosecha-hojas-300x225.jpeg 300w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_cosecha-hojas-1024x768.jpeg 1024w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_cosecha-hojas-768x576.jpeg 768w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_cosecha-hojas-16x12.jpeg 16w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\" \/><\/a><figcaption class=\"wp-element-caption\">Cosecha de hojas de quinua. En el altiplano, algunas familias consumen este alimento en guisos, tortillas, infusiones, pur\u00e9, etc.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns alignwide are-vertically-aligned-top is-layout-flex wp-container-core-columns-is-layout-e73699bc wp-block-columns-is-layout-flex\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><a href=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Quinoa-lavada.jpeg\"><img loading=\"lazy\" decoding=\"async\" width=\"1280\" height=\"720\" src=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Quinoa-lavada.jpeg\" alt=\"Washing white quinoa to remove the saponins (bitter compounds naturally present in quinoa).\" class=\"wp-image-407\" srcset=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Quinoa-lavada.jpeg 1280w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Quinoa-lavada-300x169.jpeg 300w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Quinoa-lavada-1024x576.jpeg 1024w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Quinoa-lavada-768x432.jpeg 768w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Quinoa-lavada-18x10.jpeg 18w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\" \/><\/a><figcaption class=\"wp-element-caption\">El lavado de la quinua blanca para eliminar la saponina (sustancia amarga presente naturalmente en la quinua).<\/figcaption><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><a href=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Saponin-detergent.jpeg\"><img loading=\"lazy\" decoding=\"async\" width=\"1280\" height=\"960\" src=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Saponin-detergent.jpeg\" alt=\"In the past, the saponin released from washing the quinoa served as a detergent.\" class=\"wp-image-408\" srcset=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Saponin-detergent.jpeg 1280w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Saponin-detergent-300x225.jpeg 300w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Saponin-detergent-1024x768.jpeg 1024w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Saponin-detergent-768x576.jpeg 768w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Saponin-detergent-16x12.jpeg 16w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\" \/><\/a><figcaption class=\"wp-element-caption\">A\u00f1os  atr\u00e1s, la saponina era utilizada como detergente.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns alignwide are-vertically-aligned-top is-layout-flex wp-container-core-columns-is-layout-e73699bc wp-block-columns-is-layout-flex\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><a href=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_tostadora.jpeg\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1600\" src=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_tostadora.jpeg\" alt=\"Traditional artisanal pan used to toast the seeds (red quinoa).\" class=\"wp-image-409\" srcset=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_tostadora.jpeg 1200w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_tostadora-225x300.jpeg 225w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_tostadora-768x1024.jpeg 768w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_tostadora-1152x1536.jpeg 1152w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_tostadora-9x12.jpeg 9w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/a><figcaption class=\"wp-element-caption\">La tostadora artesanal y tradicional que sirve para tostar la quinua (variedad roja).<\/figcaption><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><a href=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Tostando.jpeg\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"1200\" src=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Tostando.jpeg\" alt=\"The toasting pan is called jiwqui, and the toasting stick is called maymi\u00f1a, seen here toasting some white quinoa.\" class=\"wp-image-410\" srcset=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Tostando.jpeg 1600w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Tostando-300x225.jpeg 300w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Tostando-1024x768.jpeg 1024w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Tostando-768x576.jpeg 768w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Tostando-1536x1152.jpeg 1536w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Tostando-16x12.jpeg 16w\" sizes=\"auto, (max-width: 1600px) 100vw, 1600px\" \/><\/a><figcaption class=\"wp-element-caption\">Toasting pan, called jiwqui in Aymara communities, with  toasting stick (maymi\u00f1a), seen here toasting some white quinoa.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns alignwide are-vertically-aligned-top is-layout-flex wp-container-core-columns-is-layout-e73699bc wp-block-columns-is-layout-flex\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><a href=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Tostando2.jpeg\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"1200\" src=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Tostando2.jpeg\" alt=\"Toasting the pasancalla variety of quinoa, which is consumed as a cereal or popped quinoa.\" class=\"wp-image-411\" srcset=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Tostando2.jpeg 1600w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Tostando2-300x225.jpeg 300w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Tostando2-1024x768.jpeg 1024w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Tostando2-768x576.jpeg 768w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Tostando2-1536x1152.jpeg 1536w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Tostando2-16x12.jpeg 16w\" sizes=\"auto, (max-width: 1600px) 100vw, 1600px\" \/><\/a><figcaption class=\"wp-element-caption\">Tostando la quinua, variedad pasancalla, que se consume como cereal o pipocas (en el mercado lo conocen como \"quinua pop\").<\/figcaption><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><a href=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_washing-quinoa.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1280\" height=\"960\" src=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_washing-quinoa.jpg\" alt=\"Washing white quinoa to separate the residues (hulls, weeds) from the quinoa seeds.\" class=\"wp-image-412\" srcset=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_washing-quinoa.jpg 1280w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_washing-quinoa-300x225.jpg 300w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_washing-quinoa-1024x768.jpg 1024w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_washing-quinoa-768x576.jpg 768w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_washing-quinoa-16x12.jpg 16w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\" \/><\/a><figcaption class=\"wp-element-caption\">El lavado de quinua blanca, enjuagando para separar los residuos (cascaras, piedras, semillas de malezas) del grano entero.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns alignwide are-vertically-aligned-top is-layout-flex wp-container-core-columns-is-layout-e73699bc wp-block-columns-is-layout-flex\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><a href=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Wayaka.jpeg\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1600\" src=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Wayaka.jpeg\" alt=\"The use of the wayaka (Andean sack) to store quinoa seeds.\" class=\"wp-image-413\" srcset=\"https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Wayaka.jpeg 1200w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Wayaka-225x300.jpeg 225w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Wayaka-768x1024.jpeg 768w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Wayaka-1152x1536.jpeg 1152w, https:\/\/quinoamuseum.com\/wp-content\/uploads\/2023\/05\/cultural-identity_Wayaka-9x12.jpeg 9w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/a><figcaption class=\"wp-element-caption\">The wayaka (Andean sack) is used to store quinoa seeds.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Quinoa is not just a source of nourishment and income, it is also a key part of Aymara identity. But today, some ancestral knowledge is no longer put into practice in the family and there are no programs that promote topics related to traditional agriculture. The use of manual tools such as the peka\u00f1a, the [&hellip;]<\/p>","protected":false},"author":1,"featured_media":0,"parent":483,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-373","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/quinoamuseum.com\/es\/wp-json\/wp\/v2\/pages\/373","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/quinoamuseum.com\/es\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/quinoamuseum.com\/es\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/quinoamuseum.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/quinoamuseum.com\/es\/wp-json\/wp\/v2\/comments?post=373"}],"version-history":[{"count":23,"href":"https:\/\/quinoamuseum.com\/es\/wp-json\/wp\/v2\/pages\/373\/revisions"}],"predecessor-version":[{"id":659,"href":"https:\/\/quinoamuseum.com\/es\/wp-json\/wp\/v2\/pages\/373\/revisions\/659"}],"up":[{"embeddable":true,"href":"https:\/\/quinoamuseum.com\/es\/wp-json\/wp\/v2\/pages\/483"}],"wp:attachment":[{"href":"https:\/\/quinoamuseum.com\/es\/wp-json\/wp\/v2\/media?parent=373"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}