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Huertos orgánicos escolares y su influencia económica en la dieta de la comunidad: colegio nacional mixto Atahualpa

Abstract:

The present work of School Organic Orchards and their Economic Influence in the diet of the Community: School Atahualpa was carried out in the months of September from the 2008 to January of the 2009 for which they thought about the following objectives: 1. to establish the influence of the organic orchard in the economy of the educational community of the School Atahualpa. 2. to determine the ecological impact of the horticultural orchards. 3. to promote it implementation of organic orchards in the community and to elaborate a training pamphlet and transfer of appropriate technologies given to know the benefits of the vegetables in the economic, agronomic and in the human health to the community interested in this thematic. The socio-economic and organizational investigation; he/she was carried out in direct form to the sources secondary, of a population of 70 students, the same one that will have maximum characteristics of dependability. A line was obtained it bases, by means of a survey carried out in the school, with that which was possible to obtain information that allowed to make preliminary decisions regarding the implementation of the organic orchards and the training process. The implementation of an organic orchard in the educational institute, the results were the acceptable one for the work in team, as long as the knowledge of the students about vegetables were 98%, the students of the school manifested not to have problems in the handling of vegetables, getting this way one of the objectives of the project. 91,4% of the students either knows the vegetables because its parents take them to the market or for that consume them every day, those involved in the project to the beginning, had a low knowledge on the implementation of the orchards, after the training, they know that the kitchen residuals can be used to carry out organic payments that then will be placed as food for the vegetables 78,5%.