A long and lonely extension of wavy sands, bathed by strong waves, crowned by one of the most interesting geological formations on the pacific shores of our nation, there is also a wide system of mangrove swamps present in the beaches and moist soils of Wildlife Refuge. It is here where year after year hundreds of Olive Ridley turtles (Lepidochelys olivacea) and occasionally Green Sea turtles (Chelonia mydas) and Leatherback turtles (Dermochelys coriacea) develop their brood.
The Wildlife Refuge was created on June 3rd of 1998, due to these reasons and also with the purpose to protect the area’s wildlife, especially the nesting female population of Olive Ridley turtles (Lepidochelys olivacea). The refuge itself is divided in two areas, the approximate extension is 7km;
There is a house that is designated to volunteers´ lodging. The kitchen is in the first floor and on the second floor there is a common enclosure with several bunk beds, there is no electric service here and water is rationed.
There is another house with several rooms, however all them are shared rooms. Next to the house there is a kitchen and dining room with electricity and the use of water is rationed as well.
Food is served 3 times a day in the refuge (breakfast, lunch and dinner) and it is a typical Costa Rican diet which always consists of rice, beans, pasta, meats, vegetables and fruit.
The nesting season goes from June to February, it is during this period that the last protected broods appear; long walks take place from mid July up to December.
The main duties in the Refuge involve:
. monitoring of the nesting activity (species identification, biometric information and marking among several others).
. protection and monitoring of eggs.
. liberation of newborn.
. obtaining of information on the remains of the nest.
Most of these activities are done during the night. During the day there must be support work with the refuge’s personnel through maintenance cleaning and adjustments in the infrastructure. It is also required to help with preparation of foods occasionally.
For more information about this project, please contact us.