This project consisted of five workshops educating local farmers and community members about the practice of making value-added products from fruits, vegetables and herbs as an alternative income source and for improved nutrition. The workshops were held in the communities of San Francisco, Santa Lucia, Miraflores, San Marcos and Ferraviaria Baja, all within the Quito region. Each workshop explored the techniques of canning, pickling, jam-making, produce storage and vegetable drying.