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    Bolivia's President Evo Morales standing amongst a group of Indigenous members. | Photo: Reuters

Published 16 April 2019

Bolivia is making progress in reducing extreme hunger and poverty in the country via government nutrition, food and wellness programs. 

The United Nations representative for the Food and Agriculture Organization (FAO) in Bolivia praised the work of the Bolivian government to reduce extreme poverty and hunger in the South American nation.

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Theodor Friedrich, the U.N. representative for the FAO in Bolivia made a statement to the press Tuesday regarding Bolivia's progress in the fight against hunger and poverty. 

Bolivia was one of the poorest countries in the region 15 years ago, but has been able to ameliorate the problem of extreme poverty and hunger faster than other countries, said Friedrich to the press.

According to data from the Ministry of Economy, in the last 13 years, extreme poverty has been reduced from 38.2 percent to 15.2 percent, thanks to the redistribution of wealth brought about from the nationalization of natural resources.

Friedrich added that the Andean-Amazon nation is continuing to work toward eliminating extreme hunger.

According to the Borgen Project, much of Bolivia's population is rural, and many of those rural families have relied only on food they can grow themselves. This resulted in lopsided nutrition based on cheap and available products that could often be heavy on carbohydrates and low on nutrients. Governement nutrition and wellness programs, some focusing on access to clean water, has helped better the situation.

Bolivia's Minister for the Environment and Water, Carlos Ortuño, Bolivia made a statement April 11 saying the country has made significant improvements when it comes to access to water under the leadership of President Evo Morales, with investments steadily rising. 

Friedrich says that Bolivia has advanced quite a bit on that path, but should continue.

He also mentioned that the since 2006, levels of malnutrition among the Bolivian people have been reduced from 30 to 19 percent, according to a study done by the FAO last year.


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