Wall builder teaches skills to indigenous Zimbabwean farmers

Wall builder teaches skills to indigenous Zimbabwean farmers

Wall builder teaches skills to indigenous Zimbabwean farmers

First published in News
Last updated
Wilts and Gloucestershire Standard: Brendan McFadden
Wilts and Glos Standard by , Reporter

A TETBURY craftsman has been helping indigenous Zimbabwean farmers build a strong future as part of a project to improve agriculture in the country.

Paul Nash, a partner in Evans and Nash Cotswold Drystone Wallers, travelled to the south of the African country to teach farmers traditional Cotswold dry-stone walling techniques for a project that aims to boost cultural biodiversity and sustainable agriculture in Zimbawe.

Paul was due back home this week after his four-day trip which was organised by the Sustainable Food Trust and the Christenson Fund, and co-ordinated by Duchy Home Farm on the Highgrove estate, near Tetbury. Many nomadic farmers in Zimbabwe have thorn bushes and shrubs surrounding their farms, which do not provide protection against animals such as wild pigs and porcupines eating their crops.

Paul educating the locals about dry-stone walling is part of a drive to teach modern farming techniques in underdeveloped countries.

He became involved after the Sustainable Food Trust approached Duchy Home Farm looking for an expert in the field.

Ken Wilson, of the Christenson Fund, which first identified Cotswolds stone walling as an ideal skill to pass on to African farmers, said Paul had been a massive hit in Zimbabwe with workers who wanted him to come back and give them more tuition.

“Paul is a really nice guy and a brilliant teacher who throws himself into everything,” he said.

Comments

Comments are closed on this article.

Send us your news, pictures and videos

Most read stories

Local Info

Enter your postcode, town or place name

About cookies

We want you to enjoy your visit to our website. That's why we use cookies to enhance your experience. By staying on our website you agree to our use of cookies. Find out more about the cookies we use.

I agree