The Route of Artisan Panela
Dayana
Discover the Sweet Secret of Pacto:
Pacto, a hidden parish in the green and lush northwestern region of Quito, is much more than impressive landscapes and biodiversity. This charming corner of Ecuador is home to a centuries-old tradition that sweetens the lives of its inhabitants and now also its visitors: the artisanal production of ground panela. For travelers seeking a unique and authentic experience, the Route of Panela invites you to discover the process behind this delicious natural sweetener.
The beginning: Sugar cane cultivation
Your adventure begins with a visit to the sugar cane plantations, a crop that has thrived for generations in Pacto’s fertile soil. Here, local farmers will show you how they care for and harvest the cane, using sustainable practices that respect the land. You will be able to walk among the rows of cane and learn about the traditional techniques still used today to ensure strong, sweet cane.
From the field to the mill: Extraction of the sweet guarapo
After getting acquainted with the base plant, the next step is to visit an artisan mill, where the cane is transformed into the final product. In this rustic and historic space, you will witness how freshly cut cane is fed into mill rollers to extract the precious sugarcane juice, known as guarapo. Many mills in Pacto still use traditional methods, which adds significant cultural value to this experience. Depending on the location, you may see how draft animals or simple machinery move the rollers, connecting you directly with the living history of the place.
The art of fire: cooking and transformation
The magic of panela happens when the guarapo goes through a long cooking process in large copper cauldrons. Locals will show you how the sugarcane juice is slowly boiled over wood-fired stoves while constantly stirring to prevent burning. The heat transforms the guarapo into thick molasses, which eventually solidifies into golden blocks of panela. During this phase, you will experience the sweet aroma of cooking sugar, a unique sensory experience that connects you to the essence of this artisanal process.
Traditional delicacies: Tasting and grinding of panela
Once the cooking process is complete and the molasses have cooled, the most awaited moment arrives: tasting fresh panela. At this point, you can try the liquid panela directly from the stove or the solid panela that is ground to obtain its final presentation as ground panela, perfect for sweetening drinks and dishes in a healthy way. In addition to the tasting, you will learn about the nutritional benefits of panela, which preserves the natural properties of sugarcane, unlike refined sugar.
Participate and take a sweet memory home
During this interactive visit, you will not only observe but also actively participate in the process. From helping mix the hot molasses until it cools and becomes somewhat solid to sifting it through stainless steel screens to have the ground panela ready for consumption. Additionally, you will have the experience of making melcocha: once the right consistency of the molasses is achieved, it is removed from the heat and allowed to cool slightly. Then, it is kneaded by hand until it acquires a smooth and elastic texture.
Melcocha can be shaped into various forms, often created into strips or small balls. Sometimes nuts, fruits, or additional flavors such as cinnamon, tangerine, or vanilla are added to give it a special touch. You will live each step as a true local artisan. At the end, you will have the opportunity to take home the ground panela and the sugarcane guarapo, all completely natural, purchased directly from the hands of the producers, thus supporting the economy of the families that preserve this tradition.
Beyond the production of panela, the Route of Panela in Pacto is an opportunity to reconnect with nature and learn from a community deeply rooted in its traditions. Local producers not only share their work but also their stories and the importance of keeping this tradition alive in harmony with the environment.
A sweetly unforgettable experience
The production of panela in Pacto is a sweetly unforgettable experience. It is much more than an artisanal process: it is a living expression of culture, community work, and respect for the land. Visiting this parish will not only allow you to learn about the origin of a natural and healthy sweetener but will also immerse you in rural Ecuadorian life, with its slow pace and warm hospitality. If you are looking for a different tourist experience, off the beaten path, the Route of Panela in Pacto is a must-stop that will leave you with a sweet taste in your mouth and a deep appreciation for local traditions.
In Pacto, the production of ground panela is an important economic activity, though it is generally in the hands of small family producers. About 300 families in the area are dedicated to this activity, depending on the season and market demand for the product. The production of panela in Pacto is artisanal and small-scale, so it is not fully industrialized, allowing families to maintain close control over the process.
The average income of a panela-producing family in Pacto can vary considerably depending on several factors, such as sugarcane yield, farm size, weather conditions, and market demand. However, generally, a family can generate an average annual income of between $5,000 and $8,000 USD from panela production, though these figures can be lower during low-demand or low-production seasons, and higher during market peaks or good harvests.
It is important to mention that many of these families combine panela production with other agricultural activities, diversifying their income. The panela produced in Pacto is mainly sold in local and regional markets. Producers sell their panela in:
Local and Parochial Markets: Where they are distributed directly to local consumers.
Agro-ecological and Organic Product Fairs: Pacto is part of a movement of agro-ecological production, allowing panela to be marketed at fairs that value natural and unprocessed products.
Organic Food Stores in Quito: Part of the production reaches specialized stores in the capital, where the market of conscious consumers concerned with sustainable consumption highly values artisanal panela.
Direct Sales to Intermediaries: Some producers sell to intermediaries who distribute panela in other cities or wholesale markets.
To increase their income, some producers have begun to diversify their marketing channels, including direct sales to tourists, small-scale exports, and participation in producer cooperatives that help improve prices and ensure a larger share of the benefit for producing families.
Don’t miss the opportunity to discover this sweet treasure hidden in the heart of northwestern Ecuador and be part of the process of making authentic artisanal panela!
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