The workshop was held on November 28 and 29 in the district of Huayllabamba, Cusco, as part of the project implementation of the Atalis Internacional de alimentos y plataformas digitales to protect, promote, and transmit the practices of the alimentary to the future generations in Peru. The project will assist in creating new knowledge and the creation of interactive tools to preserve and record the food traditions as living heritage for the coming generations.

The workshop was on the knowledge, techniques, and values associated with the production and utilisation of maize in the Sacred Valley of Cusco as a food practice, as a constituent of the intangible cultural heritage.

Similarly, the workshop was used as a place of meeting different stakeholders associated with the production and consumption of maize. Some of the forces that have been found to come between the sustenance of this food practice were found to include the impacts of climate change on the agricultural calendar, the diminishing number of varieties of maize that are to be cultivated, and the decrease in rituals that are undertaken when this crop is being planted.

On this, strategies were developed by participants to protect this living heritage, which will be research-based, protection-based, transmission-based, and promotion-based to retain the knowledge, techniques, and values of the production and use of maize.

The workshop involved farmers engaged in the work with various types of maize used by some peasant groups in the Sacred Valley, including Huayoccari, Raqchi, and Urquillos, and the members of the Association of Vegetable Producers and Small Animal Rearing, SUMAQ LLANKAY. Besides that, the representatives of the District Municipality of Huayllabamba were also present; it is one of the partners with whom the workshop was held.

Through this, the workshop was transformed into a valuable training, discussion, and structured space for the participants. The care of the knowledge, values, and know-how associated with the production and consumption of maize was not individual, but rather appreciated, and it was understood that they were sources of identity and tradition to the communities of the Sacred Valley.