Panela: A National Treasure

In the vast diversity of agricultural products that Colombia offers to the world, panela occupies a prominent place. Known as the "gold of the cane," panela is a traditional sweetener and an integral part of Colombian culture and cuisine .

Panela: An ancestral treasure

Panela is a product derived from sugar cane, which has been cultivated and processed in Colombia for centuries. Its history dates back to pre-Hispanic times, where the indigenous people already knew the sweet properties of cane and used it in their daily diet . With the arrival of the Spanish, sugar cane expanded and its processing was perfected, giving rise to panela as we know it today.

The panela production process

Panela production in Colombia is an artisanal process that takes place in small rural communities. The process begins with the harvesting of the sugar cane, which is cut and taken to the mills, small mills where the juice of the cane is extracted. This juice is boiled in large copper pots until much of the water is evaporated and a thick molasses is obtained.

The molasses is then poured into wooden molds to cool and solidify. Once the panela has acquired its characteristic shape, it is removed from the mold and left to dry in the sun until it reaches the desired consistency. The final result is a solid block of panela that can be grated, cut or dissolved for consumption.

The economic and cultural importance of panela

Panela plays a crucial role in the Colombian economy , especially in the rural areas where it is produced. Colombia is the largest producer of brown sugar in the world, with thousands of small producers who depend on this activity for their livelihood. Panela production generates employment and contributes to the development of local communities, thus promoting the rural economy and reducing migration to the cities.

In addition to its economic importance, panela is also a cultural symbol in Colombia. It is present in numerous traditional recipes, such as agua de panela, aguapanela, and is used as a key ingredient in the preparation of typical desserts and sweets. Panela is valued for its unique flavor and its relationship with tradition and national identity.

Despite its relevance, panela production in Colombia faces several challenges. Competition from other sweeteners and the lack of modern technology in the production process make it difficult to commercialize and export Colombian panela. In addition, climate change and variations in rainfall patterns can affect the availability of sugarcane and compromise production.

However, despite these challenges, there are initiatives to strengthen panela production in Colombia. Training, research and technological development programs are being implemented to improve the efficiency and quality of production. In addition, new markets and promotion strategies are being sought to increase demand both nationally and internationally.