At Amazonas, one of the 25 regions known as departments in Peru, exists small groups of families that are dedicated produce Panela—known as “chancaca” in some South American countries—thanks to sugar cane milling. Panela (Saccharum officinarum L.) is made of sugar cane and its process starts squashing the cane. Usually, the people involved in the sugar cane milling are helped by ox that moved the milling to obtain cane sugar juice. This juice should be boiled and processed by 6 hours. After that, the juice is pouring in molds and they let it rest to endure. Panela contains potassium, magnesium and it has a slightly chancaca or natural brown sugar flavor. It is considered a better alternative than sugar.

INGREDIENTS
Sugar cane (panela)

SUGGESTED USE

• Use it as a sweetener in beverages, puddings, shakes, etc.

Keep in a cool and dry place.
Eat it once opened.

ADDITIONAL INFORMATION

• Additive-free
• Eco-Friendly Packaging