Diminishing knowledge of the pajuro tree in La Libertad region (Peru): what is the geographical distribution and what are the reasons of its underuse? An ecological and socio-economic comparative analysis of two Peruvian districts

The Peruvian Andes is home to a variety of over 1400 native species and offers rich biodiversity that can be explained by the diversity in microclimates in this area (de Haan et al., 2021). This thesis will focus on the pajuro tree (Erythrina edulis) in La Libertad, specifically on the provinces Sanchez Carrion and Pataz. The study location is Chagual. Both provinces have a high TPI, and agriculture is an important economic sector for both provinces. The value of non-traditional product exports from La Libertad has increased over recent years. Many names exist for the pajuro, including the poroto which is used in La Libertad. The pajuro is associated with many benefits, for example, it contains 25 grams per 100 grams of seed. Additionally, the tree has promising agroforestry qualities. All parts of the tree can be used. These qualities are unfortunately still underused. Increasing its use can help fight food insecurity and promote biodiversity. To advance research into underutilized crops, this thesis aims to answer the research question ‘What is the current state of knowledge and level of conservation of the pajuro tree in La Libertad region in Peru?’. An ethnobotanical study has been performed. A mixed research method approach was employed, combining quantitative and qualitative methods with the use of desk-based research (literature review and use of secondary data) and the execution of fieldwork to collect primary data. Most of the HH (73% in total) report to possess the variety with the brown fruits rather than the one with red fruits. The parts of the tree that are normally used by growers are the bean and the leaves. Bark was also occasionally mentioned. This is consistent with the fact that all the HH eat the poroto and half of them use it as fodder (for which normally leaves are used). Poroto sancochado is the most prepared dish. Most HH said they like consuming the poroto beans mainly because of the taste while there is nothing they dislike about it. The reason why poroto is not more widespread is because of a lack of knowledge of the beans, and because there is lack of markets for it. During the FG it becomes apparent that the level of knowledge did not differ enormously between generations, although men and women have more in-depth knowledge about some of the topics and the students only know some uses superficially. In Peru it is documented at elevations from about 2300 to about 2800 meters asl. In total 434 trees were recorded. The tree can grow best in two ecosystems matorral andino and zona Agricola. The poroto grows well in temperate regions with some degree of rain. Aricapampa and Paucapampa seems to be a hot spot for conditions that are needed for the pajuro to grow. In the south there are also anexos that were not visited that could prove to be very suitable for growing the pajuro. In Pataz and Cochorco mining activities is given priority over agroforestry and agroforestry qualities are currently fulfilled by eucalyptus trees in the region. Collaboration between different stakeholders is crucial to promote the pajuro. Students are also excited to learn more about this bean by the organization of workshops on schools by AP.