Transform Education for 90 Children in El Salvador

• Production of curd, cheese, and yogurt by using a natural curdling agent. The national dairy market depends on the pharmaceutical market to curdle milk and produce milk derivatives. At Amún Shéa, our students have researched a natural lemon-based substitute for curdling milk and making curd, cheese, and yogurt, with excellent results and, best of all, without the use of chemicals, thus improving the quality of nutrition. The objective is to provide an alternative to our dairy producers and processors in the territory without dependence on the market for the acquisition of the curdling agent. 
• Winemaking. Solid microorganisms collected from the mountain in the highest and most isolated area where there are no houses nearby to avoid contaminants have been used, spending a period of two years for purification in an anaerobic medium, before being used in the wines. Subsequently, they have been converted to liquids and combined with water and panela sweet for their activation. To make the wines we have substituted the yeast that is bought in the market processed, and in its place, we have used the activated microorganisms. The objective is to contribute with an alternative for producers of all-natural artisanal wines, as well as to measure the effectiveness of natural microbiology for artisanal winemaking. This research continues, we are measuring the durability and the benefit to the consumer industry.
• Mycorrhizae fungi harvesting. Our producers still depend on Agro services for food production. With this research, we want to offer our producers an alternative and replace chemical fertilizers in production. The mycorrhiza is a fungus that helps stimulate the root system of plants, providing large amounts of phosphorus that is available in the soil, they capture it and supply it directly to the plant. The objective is to demonstrate the importance of microbiology in production and specialized research on specific products that improve production, without depending on an agro service. Positively impacting the preservation of natural resources and good nutrition for families.
• Native vanilla. We are also conducting research on the different methods of production of the native vanilla that is available in the territory in order to later implement technology for the industrialization of production. We also want our students to know the importance of preserving these native and endangered species. 

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