ÚLTIMAS NOTAS PUBLICADAS

Mostrando entradas con la etiqueta Peru. Mostrar todas las entradas
Mostrando entradas con la etiqueta Peru. Mostrar todas las entradas

miércoles, 2 de noviembre de 2022

Americas Bean-to-Bar and Craft Chocolatier Competition 2021-22 – Winners

 






Americas Bean-to-Bar and Craft Chocolatier Competition 2021-22 – Winners

The 2021-22 Americas Competition Winners are:

(Prizes are shown in score order for each medal)


‘Best in competition’ overall winners

Plain/origin dark bar categories

GoldChocolate Sierra Sagrada  (Colombia) – Sierra Sagrada 64% Sierra Nevada (91.0)

Plain/origin milk bar categories

GoldCacao Hunters  (Colombia) – Cacao Hunters Tumaco Leche 53% (89.6)

Plain/origin bars

Plain/origin dark chocolate bars

GoldCacaosuyo  (Peru) – Chuncho-Cuzco (90.1)

+ Gold: Chocolate Maker

+ Gold: Direct Traded

SilverPaccari Chocolate  (Ecuador) – Los Rios 72% (90.0)

+ Gold: Ecuador

+ Gold: Organic

+ Special: Vegan

SilverCacao Hunters  (Colombia) – Cacao Hunters Sierra Nevada 64% (89.0)

SilverAmano Chocolate  (United States) – Cuyagua (88.9)

+ Gold: USA

SilverPaccari Chocolate  (Ecuador) – Raw 100% (88.9)

+ Gold: 100%

SilverPaccari Chocolate  (Ecuador) – Chuncho Vrae 70% (88.6)

SilverCacaosuyo  (Peru) – Piura Select (88.3)

SilverCacaosuyo  (Peru) – Lakuna (88.2)

SilverAmano Chocolate  (United States) – Madagascar (88.2)

SilverChaleur B Chocolat  (Canada) – Ucayali 72% (88.1)

SilverChaleur B Chocolat  (Canada) – Honduras 72% organic (87.7)

SilverCacaosuyo  (Peru) – Rupa Rupa (87.5)

SilverFranceschi Chocolate  (Venezuela) – Franceschi Chocolate Rio Caribe 70% (87.4)

SilverFruition Chocolate Works  (United States) – Dominican Nacional Dark 74% (87.3)

SilverChaleur B Chocolat  (Canada) – Maya Mountain 70% organic (87.2)

SilverAmano Chocolate  (United States) – Ocumare (86.9)

SilverAmano Chocolate  (United States) – Guayas (86.8)

SilverChaleur B Chocolat  (Canada) – Tanzanie 79% organic (86.8)

SilverFabrica de Chocolates La Ibérica  (Peru) – 70% Cacao Chocolate Oscuro (86.6)

SilverMānoa Chocolate Hawaii  (United States) – Mililani, O’Ahu Island (86.4)

SilverAmano Chocolate  (United States) – Macoris (86.2)

SilverChaleur B Chocolat  (Canada) – Ténébris 70% organic (86.0)

BronzeChocolate Chin Chin  (Dominican Republic) – 70% Dark Chocolate (85.9)

BronzePaccari Chocolate  (Ecuador) – Manabi 65% (85.5)

BronzeDick Taylor Craft Chocolate  (United States) – 75% Brazil Fazenda Camboa (85.5)

domingo, 26 de abril de 2020

ARCHEOLOGICAL cacao MONTEGRANDE




Archaeological Research on the Ancient Temples of the Upper Amazon in Peru

From:Chinese Archaeology  Writer:  Date:2013-09-03
It is a tremendous honor for me to be with you, and at this time I would like to express my sincere gratitude to the prestigious Shanghai Archaeology Forum for having given me this valuable opportunity to present the archaeological research that our team is carrying out in the Peruvian upper Amazon. Broadly speaking, this is the where the Amazonian lowlands and the Andean highlands meet. It is also the region where some of the most important headwaters of the Amazon originate. Our research area is located near the modern political boundary between Ecuador and northeastern Peru, in the departments of Amazonas and Cajamarca.

The upper Amazon has always been considered as marginal to the development of Andean civilization. It is a place almost forgotten, where many people have traditionally thought that the social complexity that characterized the coast and the Peruvian highlands was absent. Very few archaeological studies were done in the region before our investigation. The best known were those undertaken by Pedro Rojas Ponce in Huayurco (Jaen) back in 1961, and the work carried out by Dr. Ruth Shady Solis in Bagua during the seventies and eighties. 

Our work began in 2009 with a series of systematic surveys in the aforementioned area, where we registered many sites that testify to the ancient occupations that can be found in the region. Notable evidence was found on several mounds and pyramids (known in Peru as Huacas). The modern growth of the city of Jaen is partially destroying some of these important monuments, so we recognize the urgency in the salvaging of the important artificial mounds of Montegrande and San Isidro in Jaen - Cajamarca. The amazing evidence we encountered at these sites convinced us that it was necessary to complement the regional data and to excavate the pyramids of Causal and Las Juntas situated in Bagua - Amazonas.


The methodology employed in the fieldwork was the result of a combination of the experience we had obtained in our previous work on the coastal and highland sites of Peru, but we had to adapt it to the particular conditions of the upper Amazon. In this previously unknown terrain, we felt that one of our priorities should be to work with the local population, in order to give them a sense of belonging and show them the value of their (and our) cultural heritage. This was a pre-requisite before we could train the local villagers that would work with us in the modern techniques of archaeological research. It seemed obvious that we had to be familiar with ethnographic studies that had been previously made in the native communities that live around the archaeological sites. As such, our work can be considered as a continuation of the ethnographic record of the area. 

We began by clearing the vegetation and the modern debris that covered each of the pyramids, and then we opened large research units of 30 x 30 m. In the excavation process we were guided by the natural stratigraphy that could be seen in the neighboring geological and road profiles. This permitted us to recognize the artificial stratigraphy and to understand the anomalies we encountered during the digging of the mounds. 

As a result of our research and through several C14 results we obtained from the different contexts, we were able to place our findings amongst the first societies that settled the Peruvian upper Amazon (4,000 years BP). These societies attained a high degree of social and technological development. Such complexity can be seen in the singular monumental architecture found in Montegrande. The concentric and spiral pattern that characterized the foundations and the walls strongly resembles the architecture found in Palanda, in the upper Chinchipe basin of eastern Ecuador, investigated by Dr. Francisco Valdez. 




The Spiral Temple, an example of Montegrande's public architecture, has a religious character that reflects the solid ritual apparatus of a well-organized society, whose beliefs and cosmology contributed to the design, expressed in the principal elements of the architecture. It seems clear that the creation of the architectural forms followed the rules and the artistic patterns of a high culture. 

The funerary contexts found in San Isidro had offerings decorated with symbolic motifs inspired by the natural environment of the upper Amazon, but in some cases many marine species from the distant Pacific coast can also be recognized. The funerary practices express the rituals and the religious concept of death as a pathway to a new life. 

The two platforms we excavated in the vicinity of Bagua, Causal and Las Juntas, show a notable trait that was totally unknown in this part of the upper Amazon. The remains of the wattle and daub walls were covered with colored frescoes that have miraculously survived the passage of time. The complex designs are both geometric and naturalistic; one of them represents the figure of a caiman that moves around a horizontal plane with its mouth wide open. Other frescoes, colored in red, white and black, show some very particular graphic designs that are very similar in concept and form to the polychromic murals of Tierradentro in Colombia. The dates associated to the archaeological contexts (3500 BP) place these frescoes as the oldest examples of mural paintings in the upper Amazon region of Peru and possibly in the whole western Amazon of South America.



As we finish the first phase of our archaeological research in northeastern Peru, we feel that the contribution we have made in the fields of science, academic knowledge, and public education are an important part of the sociocultural development that is needed in our country. One of our main accomplishments has been the involvement of the regional authorities and the participation of the local community in the process of the archaeological research. The presidents of Peru and Ecuador, Ollanta Humala, and Rafael Correa respectively, have recognized the achievements attained in this marginal region of northeastern Peru. 

In a recent statement made in the context of the National Agreements for the Development of both Nations (November 23 2012), they said, " We are pleased to acknowledge the results of the archaeological research that Ecuadorians and Peruvians are carrying out in the regions of Zamora-Chinchipe, San Ignacio, Jaen and Bagua. The results underline the common roots of our pre-Columbian civilizations, as well as the origins of cacao, and this of course will bring cultural and touristic development to this part of the upper Amazon."
Quirino Olivera Nuñez  (Asociación Peruana de Arqueologia)



Biographical Sketch


Quirino Olivera Núñez obtained his doctoral degree in history of art and cultural management in the Hispanic world from the Universidad Pablo de Olavide, Seville, Spain in 2008, after earning a diploma in project management and quality from the Pontifical Catholic University, Peru in 2006, and a master degree in cultural management, heritage and tourism from the San Martin de Porres University in 2002. Dr. Quirino also had a degree in archaeology from the National University of Trujillo in 1994. Dr. Quirino currently serves as president of the Peruvian Association of Archaeology and Social development of the Amazon (2012-2015), and executive director of the Association Friends of the Sipán Museum (2013-2016), and director of the Archaeological Project in the High Amazon Region of Peru (2009-2016). 





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Blog Investiga Innova Cacao Chocolate, creado por los actores de la Cadena de Cacao y Chocolate, ahora sostenido con el apoyo del Programa Cacao de la Carrera de Ingeniería Agroforestal de la Universidad Científica del Sur. Lima - Perú.





domingo, 19 de agosto de 2018

CADMIUM concern on ISCR, Lima 2017

SOURCE


Thematic 6: Cadmium contaminant and food safety


121. Mitigation of cadmium bioaccumulation in cacao through soil remediation (Keynote presentation)Gideon Ramtahal, The University of The West Indies, Trinidad And Tobago

UN MINUTO sobre barrera COMERCIAL


Simposio Internacional de Investigación Cacaotera

Lima, Diciembre - 2017

Poster Slam


Un minuto sobre la barrera comercial



Publicación con los trabajos presentados en este evento, 

miércoles, 28 de diciembre de 2016

CACAO Perú MUNDO





I. Introducción
El cacao es un alimento rico en minerales, vitaminas y fibra, que ofrece numerosos beneficios. Además, tiene propiedades nutricionales y terapéuticas, aprovechadas para la elaboración de diversos productos.

Actualmente en los principales centros de producción mundial (países africanos y asiáticos), la oferta de cacao tiende a ser menor que la demanda, incluso las proyecciones estimadas por expertos internacionales señalan una disminución de sus existencias, por lo que se estiman precios crecientes para los próximos años.

El Perú está clasificado según el Convenio Internacional del Cacao 2010 de la ICCO, como el segundo país productor y exportador de cacao fino después de Ecuador. Es por este motivo que, desde hace algunos años, empresas chocolateras de todo el mundo visitan el país con el fin de cerrar contratos directamente con los productores de cacao, permitiendo al agricultor tomar conciencia en mejorar sus buenas prácticas agrícolas y manufactureras en toda la cadena de valor, y ofrecer un producto de calidad.

Según el Ministerio de Agricultura y Riego del Perú (MINAGRI), alrededor del 44% de la producción corresponde a cacao fino (Criollo+Nativo) y el 56% de la producción es cacao corriente o común (CCN-51+Forastero).1

Un aspecto que ha aumentado la visibilidad del producto peruano en el extranjero es el interés por variedades de cacao nativas; así como el incremento de los alimentos gourmet del Perú y la renovación del sector como parte de la estrategia de promover el país, ampliamente reconocido por su biodiversidad.
Bajo este contexto, se pone a disposición información consolidada sobre las tendencias del mercado, evolución de la producción y el comercio mundial, la situación de la oferta y la demanda mundial de cacao, las perspectivas de sus precios, y los principales exportadores e importadores mundiales de cacao. Asimismo, se analiza la evolución de la producción, comercio, mercados y precios nacionales, incluso por regiones.

En la parte final del documento se incluye una breve reseña de las exportaciones de los productos derivados del cacao -pasta, manteca, cacao en polvo y chocolate- a fin de conocer los significativos volúmenes exportados de cacao con valor agregado. 

jueves, 6 de octubre de 2016

NEW flavors Peruvian cacao COLLECTION











PUBLIC RELEASE: 

New flavors emerge from Peruvian cacao collection trip


UNITED STATES DEPARTMENT OF AGRICULTURE - RESEARCH, EDUCATION AND ECONOMICS


New cacao types with unique flavors that are distinctly Peruvian have been identified by U.S. Department of Agriculture (USDA) scientists. These new flavors could one day be marketed like wine, by geographical provenance.

Agricultural Research Service (ARS) scientists at the agency's Sustainable Perennial Crops Laboratory (SPCL) and Systematic Mycology and Microbiology Laboratory (SMML), both in Beltsville, Md., and Peruvian collaborators found these new cacao plants during collection expeditions in 2008 and 2009 in the Amazon Basin of Peru.

ARS is USDA's principal intramural scientific research agency, and this research supports the USDA priority of promoting international food security.

The researchers found hundreds of new cacao tree samples during the trips. One of these, discovered by collaborators from Maranon Chocolate, was Pure Nacional, an old, very rare, and highly coveted variety that has garnered a great deal of interest from makers of fine-flavored chocolates. Chocolate is produced from cacao.

This industry covets new and unique flavor sources. Usually, cacao trees are found along rivers, but these gems were found at a higher altitude than normal, and in Peru instead of Ecuador or Venezuela.

SPCL research leader Lyndel Meinhardt and geneticist Dapeng Zhang collaborated with the Instituto de Cultivos Tropicales (ICT), a research center in San Martin, Peru, to identify the new varieties of cacao. The researchers are studying 342 cacao specimens collected from 12 watersheds and categorizing the DNA of the specimens.

ARS and ICT are helping Peru create its own niche in the chocolate industry by working with San Martin's Oro Verde cooperative and Maranon Chocolate. Peru's tropical conditions-60 percent of the country is covered in tropical forest-make it ideal for producing cacao, and specialty chocolates.

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Read more about this research in the September 2011 issue of Agricultural Research magazine.http://www.ars.usda.gov/is/AR/archive/sep11/cacao0911.htm

USDA is an equal opportunity provider, employer and lender. To file a complaint of discrimination, write: USDA, Director, Office of Civil Rights, 1400 Independence Ave., S.W., Washington, D.C. 20250-9410 or call (800) 795-3272 (voice), or (202) 720-6382 (TDD).

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