Aldea Global - Asociación Aldea Global Jinotega
Today, with 1,200 members and growing, the association focuses on the growth of the cooperative by promoting efficient commercialization, solidarity and alternative credit services, while maintaining a commitment to the environment. Aldea Global has also made gender equity a priority. Earning Fair Trade certification from Fairtrade Labelling Organizations International (FLO) in 2004 has helped Aldea Global achieve those goals.
Aldea Global has placed in Cup of Excellence international auctions for three consecutive years, including one first-place win. In 2007, Aldea Global was awarded the “2007 Global Vision Award: Community Outreach” by Travel + Leisure Magazine. Also in 2007, the cooperative was awarded the “Best Associative Company” of the year by the Association of Producers and Exporters from Nicaragua (APEN). In 2008, Aldea Global was elected to serve on the SCAA Sustainability Committee.
The impact of Fair Trade doesn’t just refer to the possibility for a family to earn more from their harvest, but rather through the organization, they become the protagonist in their own development. Fair Trade offers us opportunities to positively influence the construction of a more equitable society. ”
Rufino Herrera Puello
There is an increased transparency in the market thanks to Fair Trade. We now understand the market price and are able to ensure we receive a fair deal. It has increased our understanding of the entire supply chain so we can more actively participate. ”
A new credit program provides financing to an estimated 48 solidarity groups, including about 259 women, to cover expenses for several activities promoting food security in rural communities.
Women's Health Program
Aldea Global provided a women’s mobile medical clinic with an emphasis on early cancer detection, benefitting more than 312 women in rural communities.
Quality Improvement Training
The cooperative provided quality improvement training to 583 rural families. These members learned how to adjust their harvest and fermentation techniques in order to improve cupping characteristics. They were also taught best practices in environmental protection, including waste water filtration and composting.