In the wake of the COVID-19 pandemic, the agricultural sector is undergoing a profound transformation, one that could redefine the way we produce, distribute, and consume food. This shift is not merely a response to the current crisis but a necessary evolution towards more resilient and sustainable systems. According to a recent study published in the Journal of the Selva Andina Biosphere (translated as the Journal of the Andean Forest Biosphere), this new paradigm is characterized by an organizational revolution, driven by knowledge management and technological convergence.
Luis Edgar Blanco-Capia, lead author of the study and a researcher at the Universidad Técnica de Oruro’s Faculty of Agricultural and Natural Sciences, emphasizes the urgency of this transition. “We live in a world full of uncertainties,” he states, highlighting the need for structural policies that promote productive development and digital solutions. The pandemic has exposed the vulnerabilities of global value chains, causing a decrease in economic activity and a fall in prices of primary products. This has had a particularly severe impact on developing countries, where rural productive projects struggle to maintain themselves without economic development.
The agricultural sector in Bolivia, for instance, has faced significant challenges due to the pandemic. The main crops, such as potatoes, corn, barley, and quinoa, were in the middle of the harvest process when the health crisis hit. The commercialization of fruits like prickly pear, peach, grape, and avocado was also affected. “The food industry will have to adjust to the new reality,” Blanco-Capia notes, stressing the need for policies, programs, and projects to strengthen agro-productive systems and improve the food transport system.
The study suggests that this new paradigm should be seen as an opportunity to rethink our food systems. It calls for the generation of more resilient systems and improved risk management, providing support to producers to ensure the continuity of the supply chain. This includes incorporating biosecurity measures throughout the production chain, from the generation of premium material to the consumer, whether in fresh or processed products.
The commercial impacts of this shift are significant. The food industry, which has been seeking to adapt its reality to aspects such as the supply chain, the value chain, and consumer preferences, will now have to accelerate this adaptation. This could open up new entrepreneurial opportunities, particularly in the area of digital solutions and online models to engage consumers.
As we move forward, it is clear that the world will not be the same as before the pandemic. The agricultural sector, in particular, will need to embrace this new paradigm, driven by technological convergence and knowledge management. This could shape future developments in the field, leading to more sustainable and resilient food systems. The study by Blanco-Capia and his team serves as a timely reminder of the need for this transformation and the opportunities it presents.