Chihuahua Pushes Sustainable Agriculture With Innovation

Researchers from New Mexico State University and officials from the Ministry of Rural Development of Chihuahua (SDR) are working to strengthen sustainable agricultural and livestock development in the Chihuahuan desert.

Rolando Flores, President, New Mexico State University (NMSU), emphasized that one of the central issues under discussion is improving the distribution of value along the agri-food chain. While consumers pay high prices for products such as beef, producers often receive the smallest share of the profit. He pointed out that most of the profit margin is concentrated in the processing and distribution sectors.

In this context, Flores highlighted the creation of the Center of Excellence in Sustainability of Agricultural and Food Systems, supported by the State Government. Its mission is to generate alternatives that allow farmers and ranchers to obtain better incomes through value-added processes, differentiated markets, and the use of by-products.

Examples of producers who have successfully diversified and reached niche markets were presented during the meeting. These included ranchers who process their own beef to sell in their own stores, and farmers who have developed high-value crops such as specialty cherries or saffron, aimed at consumers with greater purchasing power.

The discussion also addressed the use of agro-industrial by-products and residues as a way to reduce costs and generate new inputs. These range from proteins derived from red blood cells for animal feed to the use of waste from walnut, chili, and other crops, following research to determine their nutritional and functional value.

Additionally, with the goal of strengthening competitiveness and opening new markets for producers in the state, a series of value-added workshops has been launched. Alejandro Galicia, Director of Agroindustry, SDR, explained that this initiative is part of an academic and technical cooperation agreement between the two institutions. Through this agreement, international specialists will share their experiences in innovation, product development, and by-product utilization.

Galicia stressed that the current situation, marked by border closures and tariffs between Mexico and the United States, represents an opportunity for local producers to drive transformation and processing within the state, reducing dependence on the US market. “From the local level we can do things. This is the moment to encourage Chihuahua’s production to be processed right here. That opens doors to national and international marketing channels,” he said.

Experts from New Mexico State University will share strategies implemented at their Value-Added Center, a space dedicated to agro-industrial innovation and development. The goal is for participants to learn about successful practices that can be adapted to Chihuahua’s production conditions.

Galicia also highlighted that the products selected for the workshops reflect the state’s regional diversity: green chili in the northwest, walnuts in the center-south, and wine in regions such as Chihuahua City, Aldama, and Parral. Training sessions will also focus on dairy products. He emphasized that the workshops will not only provide theoretical information but also create spaces for direct exchange with specialists, where producers can raise questions and explore potential business opportunities.