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Creole taste a dish you know the secret of time, however much of this secret is based on the raw material is where it highlights the role of Farmer .
Thanks to food fairs and the presence of the Peruvian Society of Gastronomy (ACOA), led by chef Gastón Acurio, has been a massive growth in Peruvian restaurant chains locally and internationally.
The restaurants use intermediaries to get the preductos of farmers and the problem is that brokers are left with the profits, dragging the food needs of agriculture to continue its current growth (as Vitor Torres, Consultant Coneagro).
Today 90% of foreign franchises in the gastronomic field belonging to a total of 72 stores located in 16 countries, the important step given the company Sodexo has 50 million diners in the world, has the plan to internationalize the Peruvian food, trying to make Peruvian festivals every 4 months abroad, therefore need a lot more products that farmers will have to export.
biodiversity Kitchen and now must go hand in hand, without the biodiversity of products that are in Peru Peruvian food would not grow as we are doing at this time.
has been given an agreement between Conveagro and attachment, which will be an elaboration of a study to identify the farmer's Prefiled and in turn the demand for restaurants, and so approaches between farmers and chefs are direct. 
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