Living in Peru : your everyday companion

LivinginPeru.com
Isabel Guerra

Thanks to its adaptability, the Peruvian potato of the Andean zones has more possibilities to be cultivated at outer space to feed cosmonauts during space missions, so it will undergo some investigations.

According to Aurelio Padilla, Rector of National University of Engineering (UNI, by its Spanish initials), it is likely that several types of Peruvian potato are going to be sown and  harvested at the International Space Station in only a few more months.

After a meeting with authorities of the Kursk State Technical University (KSTU), the potatoes proved to be rich in vitamin content, easily cultivable and adaptable to high altitudes.

The KSTU will be UNI's partner for the experimental farming of the tuber.

"In Peru we have more than 3,000 varieties of potatoes, but the Andean variety is the ideal for this project because his adaptation to high altitudes and doesn't need additional watering. It is a highly valued product and could be a good food for cosmonauts," added Padilla.

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LivinginPeru.com
Isabel Guerra

Jennifer Iannolo, Director of the US based web Culinary Media Network, New York, said she “surrendered” to the Peruvian flavors.

The New Yorker journalist argues that in the days when he was in Peru, found out that our culture “is deeply in love with their food,” and also saw “a strong emotional connection with the kitchen and the table."

Iannolo, who admits she will need time to assimilate her experiences in Peru, says that “this really changes your life."

Iannolo highlights Peru's "national treasures": ceviche and pisco sour, and praises the flavor of the meat of guinea pig, "especially if it is toasted and crispy.”

The journalist notes that Peruvians spend its scarce economic resources in high-quality ingredients to ensure that the quality of their food, which is so important in their lives, remains intact. She also praises the good service provided by restaurants, from the humblest to the fanciest.

"Eating in Peru is enjoying its food and hospitality at a level rarely seen in America," says Iannolo.

Have other topics you'd like to see in our news section? If you or someone you know would like to contribute a news article to Living in Peru, whether it's translated or based on a personal investigation, send it to editor@livinginperu.com.

LivinginPeru.com
Isabel Guerra

The aerial potato, cultivated by 'aeroponía' to get a larger amount of seed of this tuber, could contribute to the food crisis of the world and reduce the effects of the global warming.

Carlos Chuquillanqui, Agronomus Engineer, member of the 'aeroponía' project of Potato International Center (CIP) made this affirmation at an international exposition in Lima to introduce the last researches and projects on roots and tubers.

Chuquillanqui explained that 'aeroponía' tried to get an alternative to produce potato seeds in a effective way, to have control over infections and avoid the use of chemicals.
 
With this technique, some 45,000 potatoes are produced in seven months time, while using traditional techniques 35,000 potatoes are produced over two years.

Meanwhile, Chuquillanqui pointed out that 'aeroponía', which has already been used in Cerro de Pasco, works only to produce more seeds, but not to farm plants because the process is too expensive.

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LivinginPeru.com
Isabel Guerra

The biggest “papa a la huancaina” was presented in the Andean city of Huancayo (Junin region), in a table 100m long.

A total of 12,000 servings of this traditional, flagship Peruvian dish made of potatoes in a sauced based from yellow chili and white cheese, were presented for the record.

The preparation of this dish, considered one of the seven gastronomic wonders of Peru, required 1,500 kilos of potatoes, plus a large amount of olives and eggs, to serve 12,000 dishes.

The first version of the biggest Papa a la Huancaina took place in 2008, with 8,000 servings.

Local stories state that this dish was created sometime during the construction of the Peru's Central Railway, when reportedly a group of women made this dish to feed a large number of workers.

Have other topics you'd like to see in our news section? If you or someone you know would like to contribute a news article to Living in Peru, whether it's translated or based on a personal investigation, send it to editor@livinginperu.com.

LivinginPeru.com
Isabel Guerra

Representants of Tocache Farming Cooperative came back from France with a document that certifies their production won the first place in the category "cocoa's aroma" in the international contest made at the Paris Chocolat Show (Salon du Chocolat).

Mario Cavero Egúsquiza, General Manager, said this is the first time Peru won this prize, the most important in cocoa business.

Tree out of five Peruvian samples were acknowledged among the top ten due to their fine characteristics: Oro Verde Cooperative from Lamas (San Martín), Acopagro (San Martin) and Arprocat (Tumbes).

The competition was held at the Paris Chocolat Show, between October 14th and 18th, where 152 samples from the 15 most important producing countries were presented.

"Peruvian cocoa surprised for his quality and variety of origins, attracting the attention of the press and industry. Some potential customers showed interest in buying our cacao," added Cavero.

Have other topics you'd like to see in our news section? If you or someone you know would like to contribute a news article to Living in Peru, whether it's translated or based on a personal investigation, send it to editor@livinginperu.com.

LivinginPeru.com
Isabel Guerra

Peru has become the number one exporter of asparagus in the world, and the number two producer after China, and now our country is hosting the XII International Symposium of Asparagus, the most important event for scientist and businessmen working withe Asparagus.

The Symposium, which takes place every four years, will last until November 2nd, and is gathering 60 experts from 21 nationalities to Chavimochic (La Libertad), who traveled there to see how asparagus are growing.

The visitors were amazed to see how Peruvians are able to cultivate asparagus so successfully in a desert environment.

“I'm very impressed for the quantity and the quality of the production, and about the way you are fighting the plagues biologically. And the product is very good. We have a lot to learn from Peru,” said Jos Vermaegm, researcher from Bejo Zaden B.V. (Netherlands).

The Symposium is taking place at the Agrarian University in La Molina (Lima), and is being promoted by the International Society of Horticultural Sciences, which has more than 7,000 affiliates from 150 countries.

Have other topics you'd like to see in our news section? If you or someone you know would like to contribute a news article to Living in Peru, whether it's translated or based on a personal investigation, send it to editor@livinginperu.com.

LivinginPeru.com
Isabel Guerra

Peru's Government has decided to take the challenge of promoting exports and domestic consumption of some of its native crops, such as cereals (corn starch, purple corn, tarwi, barley), legumes (beans, butter beans, broad beans, chickpeas) and Andean grains (quinoa, amaranth, cañihua).

However, things will not be so easy, according to producers, manufacturers and researchers.

Firstly, native foods have a higher price, so people with very low incomes can't afford them, says Luz Gomez, head of the Department of Grains at Agrarian University.

Another issue is their low productivity, which increases the costs of production. René Taboada, General Manager of Industrias Alimenticias Cusco, reports that the Government has not invested in improving the seeds' productivity, thus, most farmers keep those crops for their own domestic consumption only.

Meanwhile, former President of Conveagro, Luis Zuñiga, says it is urgent to promote these crops, because at present it is clear that Peru is only self-sufficient in potatoes and rice, and has to import other foods.

Since the tendency in the world nowadays is to eat healthy foods, the specialists think that this could be a chance to increase the exports of some native Peruvian  foods.

Have other topics you'd like to see in our news section? If you or someone you know would like to contribute a news article to Living in Peru, whether it's translated or based on a personal investigation, send it to editor@livinginperu.com.

LivinginPeru.com
Isabel Guerra

After an invitation issued by the Ecuadorian's Ministry of Tourism, Ruth Gartner and Miguel Angel Pezzini, chefs of the Peruvian Tourism Institute (Cenfotur) conducted a workshop for Ecuadorian chefs.

At this workshop, 30 Ecuadorian chefs learned the preparation and technique of 20 traditional Peruvian dishes, the most requested ones being the traditional “Tacu Tacu” and “Lomo Saltado.”

It is remarkable that chefs who attended this event were chosen by the Tourism Department of this Ecuadorian region.

The Presidential Meeting and Third Binational Cabinet Meeting, which will take place on October 22nd in Piura (Peru), will include Peruvian-Ecuadorian gastronomic fusion in the menus, which will be prepared by 3 Ecuadorian chefs and Peruvian gastronomy specialists.

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LivinginPeru.com
Isabel Guerra

"Chicha morada" (the national beverage), purple mush, quinoa, amaranth and cañihua are some of the native Peruvian products which drew great interest among the thousands international buyers who attended Anuga 2009, the leading trade fair food and drinks which took place from October 10th to 14th in Cologne, Germany.

"Other products that have had a significant acceptance and demand are asparagus and piquillo peppers, artichoke, hearts of palm, beans, Andean grains, evaporated milk, mango pulp and passion fruit, "said William Arteaga, from PromPeru, who accompanied the delegation.

The Peruvian delegation presented the stand "Peru, Mucho Gusto," with sampling of dishes like ceviche, tiradito, chili chicken, causa, papa a la huancaina, etc.

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Camu camu is one of the fruits with the highest concentration of ascorbic acid, also known as Vitamin C. The strawberry contains 42 mg and the orange has 92mg of vitamin C for every 100 grams of pulp. However, camu camu has 2,780mg per 100 grams of pulp. A huge difference. And for that reason, camu camu is being used in various food industries, as well as in pharmaceutics.

According to El Comercio, one of the most popular commercialization methods of camu camu is through atomic extraction, which in Peru, is marketed as powder. However, Rolando Aliaga, an engineer with a degree from the Universidad Agraria, as well as manager of Inversiones 2A, warns that the atomic extract is often popularily sold as camu camu powder, when it reality, the name is not accurate.

“For example, the extract can’t be used in capsules,” he states. Because of that, Inversiones 2A has developed a process that allows for the production of micro-pulverized camu camu powder, which, according to Aliaga, has more benefits for the consumer. “While 100 grams of atomic extract contains between 5,000 and 9,000 units of vitamin C, the micro-pulverized powder can reach up to 22,000 units per 100 grams.”

Also, the powder can be consumed in juices, as well as can be converted into capsules and can be used to improve various types of food. “This product has a higher value because a kilo of atomic extract can be sold for US$4, a kilo of micro-pulverized powder can be exported for around US$60 to $70. Currently, Inversiones 2A exports two tons of powder a month.

Have other topics you'd like to see in our news section? If you or someone you know would like to contribute a news article to Living in Peru, whether it's translated or based on a personal investigation, send it to editor@livinginperu.com.