Granadilla pulp is a natural derivative of the fruit that has undergone a process of separation of the pulp and seeds. Its cultivation in mountain areas has been expanding due to the demand for a fruit that is a source of phosphorus, niacin, calcium and iron. The granadilla is consumed as fresh fruit, in juices, cocktails, ice cream, yogurt, jams and jellies. Another way to consume it is in desserts, for example, passion fruit mousse, compotes, nectars and also in juice for babies.

Tradition
The granadilla is a fruit that was domesticated in pre-Inca times; the oldest trace in Peru dates back to 1200 BCE. The granadilla is valued for being a native species of mountain areas that is reaching a high technical development for its agroecological management and the conservation of agrobiodiversity by family farmers.

Territory
The granadilla is grown in the districts of Chinchao, Umari and Molino in the department of Huánuco in mountainous areas at an altitude of 2 200 to 2 700 metres above sea level and an average temperature of 15 to 20 ºC. Agroecological producers of granadilla are certified by the Participatory Guarantee System.

Producers
The granadilla growers carry out small-scale agriculture in areas of less than three hectares. The family enterprise "Agroindustrias Ordoñez EIRL" has added value to the granadilla crop by transforming it in harmony with the environment, conserving natural resources, and integrating rural women who participate in processing the product.

Further information

• Name of the Mountain Area: Umari, Molino y Chinchao
• Labelled since: 05.05.2023
• Type of producer: Family farmer, Cooperative, Producers Organization
• Size of company: 1-10 people
• Distribution channel: Direct sale, Intermediary, Local market, Retailer