The Santa Rosa Misiones branch of the Faculty of Agricultural Sciences at the National University of Asunción in Paraguay will hold a free workshop and distribute free seedlings to promote the cultivation of hibiscus (Roselle, locally known as Grosella), a plant with high food and industrial value.

The workshop will be held from Friday, April 25th to Saturday, April 26th, and will feature domestic and international experts in hibiscus cultivation and processing who will provide theoretical lectures and practical training. In particular, participants will have the opportunity to taste various products made from hibiscus, such as jam, juice, tea, hibiscus water, liqueur, candy, sauce, and concentrate. They will also receive hibiscus seedlings and a certificate of completion free of charge.

Wilson Romero Vergara, the project's general coordinating director, stated, "This first event, themed 'Innovation in Hibiscus Production and Processing,' will be held at the Shangri-La campus of the Santa Rosa Misiones branch. It will take place from 9:00 AM to 3:30 PM on Friday and from 9:00 AM to 11:30 AM on Saturday."

He also added that participants will be able to tour the on-campus hibiscus cultivation fields and taste various products made from hibiscus.

Participants will gain information on various hibiscus varieties and those highly adaptable to the local Paraguayan environment, as well as practical knowledge on hibiscus cultivation and management.

This workshop is organized as part of the "Processing of Fruits and Horticultural Crops for Strengthening Family Farming in Latin America and the Caribbean" project and will include technical lectures, presentations, and demonstrations of hibiscus processing in agro-industrial laboratories.

Notably, the workshop will allow participants to directly taste various foods made from hibiscus, confirming its potential, and will also provide information on hibiscus market trends. This is intended to help participants understand market access if they decide to start cultivating hibiscus in the future.

Renowned experts will participate as lecturers to share their specialized knowledge, including Dr. Rocío Toledo Aguilar, Doctor of Agricultural Engineering and Engineer at the National Institute of Forestry, Agriculture and Livestock Research of Mexico; Héctor Nakayama, Director of the Institute of Science and Technology Research at the National University of Asunción; Antonio Samudio Oggero, Master of Agricultural Engineering, CEMIT researcher and Head of the Bioproducts Laboratory; and Professor Liz Carolina Ríos Duarte of the Department of Food Engineering at the Faculty of Agricultural Sciences.

Furthermore, Celso Cubilla, Agricultural Engineer and Head of the Agricultural Sector of the Santa Margarita Research Institute and Herbal Garden, and Óscar Vega Alvarenga, Master of Agricultural Engineering and Research Professor at the Faculty of Agricultural Sciences, will directly guide participants in practical hibiscus cultivation.

This free workshop is expected to be a valuable opportunity for those interested in hibiscus cultivation. Through theoretical education and practical training, as well as tasting various products and receiving free seedlings, the aim is to increase understanding of hibiscus and support its actual cultivation. Additionally, by providing market information, it is expected to contribute to participants securing a stable source of income. 

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