Piloncillo

Panela () or rapadura (Portuguese pronunciation: ) is an unrefined whole cane sugar, typical of Central and Latin America. It is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice. Panela is known by other names in Latin America, such as ''chancaca'' in Chile, Bolivia, and Peru, ''piloncillo'' in Mexico (where ''panela'' refers to a type of cheese, ''queso panela''). The name ''piloncillo'' means "little loaf", because of the traditional shape in which this smoky, caramelly, and earthy sugar is produced. Just like brown sugar, two varieties of ''piloncillo'' are available; one is lighter (''blanco'') and one darker (''oscuro''). Unrefined, it is commonly used in Mexico, where it has been around for at least 500 years. Made from crushed sugar cane, the juice is collected, boiled, and poured into molds, where it hardens into blocks. Elsewhere in the world, the word ''jaggery'' describes a similar foodstuff. Both are considered non-centrifugal cane sugars.

Panela is sold in many forms, including liquid, granulated, and solid blocks, and is used in the canning of foods, as well as in confectionery, soft drinks, baking, and vinegar, beer, and winemaking.

Regional names

* ''Chancaca'' in Bolivia, Chile and Peru; also the name of a sweet sauce made from this

* ''Dulce de panela'' or ''dulce de atado'' in El Salvador
* ''Đường phên'' in Vietnam

* ''Gura'' in Afghanistan
* ''Gurr'' in Pakistan

* ''Jaggery'', ''Bella'' (ಬೆಲ್ಲ), ''Gur'', ''Sharkara'', or ''Vellam'' in India

* ''Nam oy'' in Laos

* ''Panela'' in Colombia, Ecuador, and Venezuela
* ''Papelón'' in Venezuela
* ''Piloncillo'' ("little pylon", so named for the cone shape) in Mexico and Spain

* ''Rapadou'' in Haiti
* ''Rapadura'' in Argentina, Brazil, Cuba, Guatemala, Honduras, Panama, Paraguay, and the Dominican Republic
* ''Raspadura'' in Cuba, Ecuador, and Panama

* ''Tapa de dulce'' or ''Dulce (de tapa)'' in Costa Rica and Nicaragua

Economics

The main producer of panela is Colombia (about 1.4 million tons/year), where panela production is one of the most important economic activities, with the highest index of panela consumption per capita worldwide. Panela is also produced in Ecuador, Guatemala, Mexico, Panama, Peru, Chile, Venezuela, Brazil, and Bolivia (where it is called ''chankaka'' or ''empanizao'').

In Colombia, the panela industry is an important source of employment, with about 350,000 people working in nearly 20,000 ''trapiches'' (panela farms). In 2003, Colombian sugarcane contributed 4.2% of the value of agricultural production (not counting coffee) and 1.9% of national agricultural activity of that country. That year, it was ninth in contributions to production value.

Similarly, it represents 10.7% of the area for permanent crops and 6.2% of the total area cultivated in Colombia, sixth place among the country's crops, behind only coffee, corn, rice, bananas, and cotton. This product is produced predominantly in the rural economy, the basic economy of 236 municipalities in 12 national departments.

An estimated 70,000 farm units cultivate sugarcane for mills, which generate more than 25 million annually in wages, employing around 350,000 people, or 12% of the economically active rural population, making it the second-largest employer after agricultural coffee production.

Worldwide, the Colombians are the largest consumers of sugarcane, at more than per capita. To the extent it is a low-cost sweetener with important contributions of minerals and trace amounts of vitamins, high intake occurs mainly in strata. Panela consumption represents 2.18% of expenditures on food and in some areas accounts for up to 9% of food expenditures in low-income sectors.

Uses

Panela was originally created as an easier way to transport sugar.

It is used to make ''chancaca''. In Peru, ''chancaca'' is used in typical food such as ''champús'', ''picarones'', ''calabaza al horno'', and ''mazamorra cochina''. In Costa Rica, it is used in preparations such as ''tapa de dulce'' and ''agua de sapo''. In Chile, it is used for sweet ''sopaipillas''.

A very common use of panela in Colombia is for ''aguapanela'', one of its most widely consumed beverages, and an important source of calories for working people, especially in rural areas. It is also used in the preparation of '' guarapo'' and various desserts. Since it is a very solid block, some Colombian homes have a hard river stone (''la piedra de la panela'') to break the panela into smaller, more manageable pieces. Panela can be purchased in markets, local grocers, and online stores. In parts of coastal Colombia, it is also used for ''chancacas''.

Known as ''piloncillo'' in México, it is most often seen in the shape of small, truncated cones. Many Mexican desserts are made with'' piloncillo'', such as ''atole, capirotada, champurrado,'' and '' flan''. It is also blended with different spices, such as anise, cayenne, or chocolate.

In the Philippines, ''panocha'' or in Tagalog ''panutsá'', is traditionally used as an ingredient for ''latík'' and ''kalamay'', as well as a comfort food eaten straight.

In Venezuela, it is an essential ingredient for many typical recipes, although production of panela in the country dropped precipitously across the 20th century.

Health claims

Panela manufacturers and advocates claim the substance to be healthier than refined sugar, suggesting it has immunological benefits, a lower glycemic index, and higher micronutrient content. As the authors of ''The Ultimate Guide to Sugars and Sweeteners'' point out, "it's still sugar", with only a trace amount more vitamins and minerals, and little research to support other claims.

Patent

In May 2019, the following patent was issued, claiming health benefits achieved by a particular method of processing raw sugarcane:

National Panela Pageant

The National Panela Pageant takes place in the town of Villeta, Cundinamarca, in Colombia. This town is famous for its production of sugarcane, but the festivities occur in almost all national departments of Colombia in January of each year. Villeta is located from Bogota and has 37,300 inhabitants. The festival has been celebrated since 1977 as a tribute to the hard work and craftsmanship with which the people of the region make panela. It creates a sense of regional and national unity and the sharing of a common bond. Each year, a National Queen is crowned, on the basis of beauty, popularity, and knowledge about the production and marketing of panela.

Gallery

, This is the front of the Museum of Brown Sugar, a sugar plantation with historic features in the city of Aquiraz, Ceará, Brazil.
, Rapadura with cashew from the Museu da Rapadura
File:Largest rapadura.jpg, Claimed to be the world's largest ''rapadura'', on display on a farm southeast of Fortaleza, Ceara

See also

*Caramelization
*Palm sugar
*''Papelón con limón'', a drink made with panela
*'' Peen tong'', a Chinese slab brown sugar and sugar candy

References

External links

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{{Sugar

Agriculture in Colombia
Colombian cuisine
Economy of Colombia
Ecuadorian cuisine
Food technology
Latin American cuisine
Mexican cuisine
Sugar
Sugar production