Llama meat, a traditional part of Andean indigenous cuisine, has recently made the leap into the most prestigious kitchens in Bolivia, and its high protein, low-fat content could soon make it into a prominent dish on menus of Bolivia around the world.
Adding value to the products of the eco-friendly and well adapted indigenous/native genetic resources for food and agriculture is a great vision and heart touching idea. In this way, we not only conserve breeds but can provide safe and nutritionally rich food to the people. We composed a short book through a write shop on this subject; http://www.fao.org/docrep/012/i1283e/i1283e00.pdf
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