Sustainability and impact
The manufacturing process of fresh chopped matarraton leaf flour reduces GHG emissions through nutrient management in the silvopastoral system and is also promoting the introduction of carbon dioxide fixation practices through soil conservation and the introduction of the tree component.
The farm planted with matarraton trees is located in the department of Cundinamarca, in the municipality of Vergara, in the village of La Chorrera. It has an area of 6 hectares 4000 square meters (coordinates: 5° 0.5.909´ North, 74° 18.773´ West). There are 17,000 matarraton trees planted.
Ronald Castle Ramírez, a professional in Environmental Administration and Management with a Master's degree in Forest Sciences and Forest Ecology, registered in 2016 with the Chamber of CCFacatativa.org.co and the CAR – Regional Autonomous Corporation of Villeta.
Flour made from chopped fresh leaves of matarraton is a renewable plant-based protein, a product that helps to sustainably meet the growing demand for livestock products.
Fresh leaves of matarraton with a high protein quality are harvested every four months to be used in the manufacture of matarraton flour.
