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Bolivian Food Lab (LAB)

In the current global context in which we understood gastronomy as an engine of social and economic improvement, LAB was born, as a non-profit branch, in order to generate quality information to support such decisions.
The LAB’s main objective is to design sustainable products that will meet the market’s demand.

Friends, allies and collaborators
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LatincropCanopy BridgeNew WordlerBasque Culinary CenterWildlife Conservation Society

University of CopenhagenPROINPAUMSABCulinaryLABINIAF