|
Panela
is normally sold in 500g blocks which are molded by hand and
wrapped for market.
|
The small factory or trapiche
of Venecia is located in the centre of the sugar cane fields.
The level of efficiency of such
production is as close to maximum as is possible. Sugar cane is cut in
the surrounding fields on a planned rotation and taken directly to the
trapiche where it is fed into cane crushers. The juice is extracted
and successively boiled to produce panela.
|
|
Making
panela |
As the sugar cane juice is
successively boiled, it is passed from one copper urn to the next
hardening at each stage until it becomes a soft dough.
In the background, through the steam,
it is possible to see the panela blocks being prepared on a large
marble slab ready for wrapping and packaging.
|
