-(1)d3ff6195-bf32-4308-b860-39fc6ed16b3d.png?sfvrsn=71d5896_1) | Harina de TrigoAncashPeru |
Harina de Trigo (organic wheat) is a cereal in demand for its benefits for healthy eating as a source of nutrients and fibre that help recovery and muscle development. It also contains iron to combat anemia, vitamin E and calcium to preserve bones, teeth and control cholesterol.
Tradition
By custom, from generation to generation, wheat is grown in a diversified manner. The common criollo wheat seed and adapted varieties are used: gavilan, nazareno and centenary, resistant to pests and diseases. In food, wheat is used in the form of good quality flour for the preparation of breads, cookies, cuhuayes, mazamorras, pastas and more. Its cooking is fast and its flavour is very pleasant.
Territory
The wheat varieties are grown in La Merced and Aija in the Cordillera Negra of the Department of Ancash, Peru, between 2 800 and 3 400 metres above sea level at average temperatures of 15 - 20 °C. Production is carried out using agroecological methods and techniques to adapt to climate change and care for the ecosystem. Agroecological practices used: crop diversification, organic fertilizers and crop rotation.
Producers
The product belongs to the Association of Ecological Producers of Aija (APEA), which brings together 15 members, mostly women, who produce, process and market wheat flour. They belong to the Chavín culture, which is considered the parent culture of Andean civilization from 1300 BCE. Women participate extensively in production, processing and marketing.
Further information
