A Colombian peasant pours hot sugar cane juice into a cooking pot during the processing of panela in Valle del Cauca, Colombia.
A Colombian peasant pours hot sugar cane juice into a cooking pot during the processing of panela in a rural sugar cane mill (trapiche) in Santa Ana, Valle del Cauca, Colombia, 30 May 2012. Panela, a solid block of raw, unrefined sugar, is made by cooking and evaporation of the sugar cane juice into a golden, sticky syrup which is then poured into the wooden molds and allowed to solidify. Having the taste like a cross between molasses and brown sugar, panela is served as a hot or cold infusion (aguapanela). Due to the large amounts of proteins, vitamins and minerals, panela is believed to have healing powers. Cheaper than sugar, it is consumed by the majority of Colombians and it is a major source of calories for children from families with low socioeconomic status. With more than 70,000 farms that cultivate sugarcane for mills, panela production is an important economic activity in the Colombian countryside, employing around 350,000 people and being the second largest source of jobs after agricultural coffee production.
Size: 5316px × 3544px
Location: Santa Ana, Valle del Cauca, Colombia
Photo credit: © Jan Sochor / Alamy / Afripics
License: Licensed
Model Released: No
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