Within this framework, at the Diquis del Sur hotel in Ojochal, an ecological blue flag company, a very innovative workshop was held in partnership with the interns Eduardo Fernández and Brayner Altamirano of the Guyacara Professional Technical College in Río Claro. They provided information on methods for making eco-friendly natural insecticides using ingredients accessible to all and whose preparation does not represent greater difficulty.

The assistants learned of new techniques that allow taking advantage of domestic organic residues that nourish and feed the edible plants. To extinguish insects, they used a mixture of natural ingredients of intense odor and capsaicinoid (spicy) characteristics. These resources provide nutrients to the soil. It allows carbon fixation and are a timely response to standard agricultural requirements.

The technicians who gave the workshop will be in Costa Ballena during the summer of 2020.

Although some political power groups do not seem to understand the clear and urgent message that the planet emits: the use of chemical pesticides is a real threat to the detriment of the environment. Eco-friendly pesticides and fertilizers are now an essential resource for change.