The ecologic sugar is one of the healthy and exportable choices of Piura.
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Festival of Granulated Pan, anually staged in Montero Town (Ayabaca,
Peru) is a good opportunity to activate or rre-activate local and
international marketing networks as well. Continue reading this story
to know when this year's festival is going to be.
Photos Courtesy Comunicaciones Piura.
PIURA CITY, Peru
- It seems to be a titanic challenge but somebody has to do it:
sweetening everything that can be sweetened not increasing one pound of
body weight. The stebia is already a solution available in the local
market but its price continues a bit expensive above than conventional
The choices are
giving up or following in search of another natural option, reasonable
price... and that gets the task of keeping healthy especially in a
region where the levels of diabetes or heart-related diseases are high
in Peruvian context.
Maybe that option is the granulated pan, the evaporated and crystalized sugarcane juice for obtaining pure sucrose. There is no more process to do, not chemical at least.
The home of the granulated pan in Peru seems to be Piura Region and specifically midlands of Ayabaca and Huancabamba Provinces. For the lifetime, it was known here as chancaca, which artisanal process comes from the same moment when sugarcane
was introduced by Spaniards, which price was rraising the last years
according to NorAndino Cooperative's manager Santiago Paz López.
there are about 30 production plants," he said to FACTORTIERRA.NET
during a private tour through the plant the cooperative owns at Piura
City's Industrial Zone. In this lot, it is wared in terms of
humidity and color, homogenized in a mill, scanned verifying of
any piece of metal gets not hidden, measured, and stands by
exportation because the sweet product -penetrating vanilla aroma- is
sold in North America and Europe.
"Every ton costs
about 400 euros [US$ 420] in Europe, and it's expensive when it reaches
the final consumer, who pays that price due to its quality," Paz
In spite of
trials for automation, the whole process of ecologic sugar still
requiress human intervention. Paz adds in that sense he prefers to
consult machinery-specialized firms intstead of activating a
research+development tagline. Let's tell also that some local
universities had preferred not to share the patent of some related
Before the long trip until the final consumer markets, the granulated
pan passes through a last quality control at this facilitty in Piura
Photos Courtesy Comunicaciones Piura.
Chancaca and cañazo
The pan received
by the NorAndino plant comes mainly from Middle Quiroz Valley in
Ayabaca Province. The producer districts of sugarcane for ecologic
sugar are Ayabaca, Jililí, Lagunas, Montero and Sícchez.
It is estimated 1700 families work in 2500 hectares or 6,18 million
acres and produce 4000 tons of sugar. Their markets are France, Italy,
Canada and Germany.
case, its main buyer is Italy-based Alce Nero, "but buyers are also
France's Ethiquable, Germany's Gepa and Canada's La Siembra," Lima's El Comercio
newspaper printed. Ending 2016, it expected to export 1500 tons, which
800 were bought by Alce Nero. It was planned it purchased the double
this year, according to that paper's report.
Perhaps the first Italian who wrote fascinated about the Piura's sugarcane was the scientist Antonio Raimondi
around 170 years ago. It is not discarded he visited Ayabaca,
then one of the three provinces those Piura Department had.
The products traditionally extracted from sugarcane are the cañazo or distilled liquor, and chancaca
or paste of sugarcane juice. The cañazo is still sold for human
consumption due to one liter or 33,8 ounces are three times cheaper
than 650 mililiters or 22 ounces of barley beer, while the chancaca is still
used in Socchabamba, a rural town, for mixing with broken peanut and
obtaining the bocadillo, one of the most valued candies in Ayabaca City.
Peru's Sierra Exportadora Programme, the bocadillo does not mean big
gains for its makers, so it is persuading them to discontinue the
manufacturation then they dedicate to make pan instead. According to
its estimations, one hectare or 2471 acres could give 5 tons of
Even if you
travel from the coast to Ayabaca City by the Tondopa Bridge route, it
is possible to taste pieces of sugarcane just cut by Arraypite Bajo
Village's locals, US$ 0,30 each little bag.
only use organic processes for the sugarcane. That assures its healthy
value and the appreciation by consumers in North America and Europe.
Photo Courtesy Comunicaciones Piura.
Part of underestimation that sugarcane had was because of pushing experienced by the coffee, but as FACTORTIERRA.NET reported, this crop has been dropped down its production volumes during the last years.
that coffee had in Montero and Jililí Districts, Ayabaca Province, was
enough motivation for the local farmers to dedicate, to
rescue instead, sugarcane cropping. Until 2016, tehre were 800 hectares
or 1,98 million acres planted.
Coffee & Sugarcane Producers sonal of Jililí District's president Luis Santos Saguma, told to Radio Cutivalú
that two hectares or 4942 acres of sugarcane he owns to produce 8 tons
of pan. In contrast, the three hectares or 7413 acres he has dedicated
to coffee now only produce 0,6 tons when became producing 3 tons before.
District, the local processing plant produces 2-2,2 tons of pan, and
according to Mayor Porfirio Machacuay, it has better perspective if
sels to the international market.
That means to
enlarge cropping area, to improve production processes, an to create
more sugarcane growers' associations. Also, A NorAndino spokesman
assures that the reduction of alcoholism and gender violence levels are part of the package, although he has not specified numbers.
It is stated
inside the local industry of sugarcane that there were people who
attended to work drunk, especially in processes as milling. Their
negligence became to cost disabled arms. Today those accidents seem to
reduce although there is not a record confirmating that.
growers ignore if this accountability achievement influences on
the buy decision of final consumer in the U.S., Canada, or
Europe, Germany especially, who receive it due to fair trade
The fact is next
to cacao, now the pan is one of the Piura Region's flagship
exportations. However, its impact in local markets is still shy despite
its apparent benefits, because that about sweetening not gaining any
additional pound of body weight, in actual times, is really a complete
One of the
opportunities for proving it could be the Granulated Pan Festival,
staged annually in Montero, which this year marks its tenth
edition, that also will be staged in Piura City simultaneously, in
October 19th to 21st. Thus, the another challenge will be open and
satisfy the local market the rest of the year.
With reports of Liliana Alzamora and John Leonardo Flores.
© 2017 Asociación Civil Factor Tierra. All Rights Reserved.
READ ALSO: The another face of sugarcane in Piura Region.
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