-(3)192ce400-9023-4d2f-a3ee-f022d15cc3db.png?sfvrsn=3330d22a_1) | PacayHuanchungia (Huachunya), District of Santa Eulalia,Huarochirí province, LimaPeru |
The pacay is a green pod that has a white, sweet and spongy pulp reminiscent of cotton candy. There are different varieties that offer a diversity of flavors and textures of the pulp. It is a creamy fruit, recognized for its incredible nutritional value, as it contains vitamins A, B and C, including pro A vitamins, which help to improve the immune system. It was included in the Slow Food Ark of Taste.
Territory and tradition
The producers' organization produces Pacay in Huachunya, in the Santa Eulalia de Lima district. It is produced at an altitude of 2 000 metres above sea level. It is a leguminous plant that grows well in agroforestry systems. Pacay trees are long-living and can produce large quantities of fruit and reach an impressive height. The pulp is traditionally eaten fresh directly from the pod, or used for the preparation of desserts, juices and other sweets.
Producers
The Hortacuy producers' organization has 15 members. Part of the Hortacuy producers created Fundo Chumpe Autosostenible, which is dedicated to agroecological production based on a diversified agroforestry system. The pacay was threatened with extinction when the authorities tried to eradicate the fruit fly. While other producers lost production during this period, Fundo Chumpe managed to conserve the pacay.
Process
The pacay tree begins to bear fruit after the fourth year. The care of the plant includes irrigation, and is carried out with agroecological means. Harvesting takes place between February and March, sometimes as late as April; it is done by climbing the tree or with a tool called a payana. Once harvested, the intact fruit lasts more than a week and becomes sweeter.
Further information
