{"id":1261,"date":"2016-10-18T12:47:08","date_gmt":"2016-10-18T12:47:08","guid":{"rendered":"http:\/\/www.yguamoringa.com\/en\/?p=1261"},"modified":"2017-05-23T03:46:24","modified_gmt":"2017-05-23T03:46:24","slug":"retomoringa-2016-terms-and-conditions","status":"publish","type":"post","link":"https:\/\/yguamoringa.com\/en\/retomoringa-2016-terms-and-conditions\/","title":{"rendered":"#RetoMoringa 2016 Terms and Conditions"},"content":{"rendered":"
1. \u00a0 \u00a0 Time frame: From 1st October to 31st December 2016. In January the winning entry will be chosen. The name of the prize winner will be announced on 15th February 2017.<\/div>\n
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2. \u00a0 \u00a0 Entry: \u00a0Open to candidates resident in Spain and Paraguay.<\/div>\n
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3. \u00a0 \u00a0 Prize: Journey and one week stay in January (first quarter of 2017) with all expenses covered for two people on the, Ygu\u00e1 Farm in Piribebuy, Paraguay. Departure will be from Madrid or Asunci\u00f3n.<\/div>\n
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4. \u00a0 \u00a0 Choosing the winning recipe: This will be in charge of a jury formed by Rafael Ans\u00f3n, President of the Ibero-American Academy of Gastronomy; Alejandra Feldman, Food Journalist; Mar\u00eda Marte, Chef at Club Allard; Elisa Escorihuela, Nutritionist; and Teresa Valero, Director of Science Information and Promotion at the Spanish Nutrition Foundation. This panel will choose the recipe that best represents the use of the Moringa in cooking, in accordance with global culinary standards: ingredients, taste, originality, nutritional value, presentation, intricacy and naming.<\/div>\n
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