Panela (San Agustín, Colombia)   [ 18 images ]

Buy license Download images
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...
more »
  • Rectangular panela blocks arranged to solidify during the processing of panela in a rural sugar cane mill (trapiche) in San Agustín, Colombia, 18 April 2004. 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 and thus, 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.

  • A Colombian peasant scoops up hot sugar cane juice in a cooking pot during the processing of panela in a rural sugar cane mill (trapiche) in San Agustín, Colombia, 18 April 2004. 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 and thus, 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.

  • A Colombian peasant collects sugar cane stalks before processing of panela in a rural sugar cane mill (trapiche) in San Agustín, Colombia, 18 April 2004. 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 and thus, 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.

  • A Colombian peasant pours hot sugar cane juice into a wooden mold during the processing of panela in a rural sugar cane mill (trapiche) in San Agustín, Colombia, 18 April 2004. 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 and thus, 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.

  • A Colombian farmer Ramiro Burbano controls the processing of panela in a rural sugar cane mill (trapiche) in San Agustín, Colombia, 18 April 2004. 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 and thus, 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.

  • Colombian kids play on a pile of sugar cane stalks during the processing of panela in a rural sugar cane mill (trapiche) in San Agustín, Colombia, 18 April 2004. 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 and thus, 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.

  • A Colombian peasant works in the smoke of boiling sugar cane juice during the processing of panela in a rural sugar cane mill (trapiche) in San Agustín, Colombia, 18 April 2004. 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 and thus, 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.

  • A truck fully loaded by harvested sugar cane seen in front of a rural sugar cane mill (trapiche) in San Agustín, Colombia, 18 April 2004. 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 and thus, 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.

  • A Colombian peasant cuts sugar cane in a field before processing of panela in a rural sugar cane mill (trapiche) in San Agustín, Colombia, 18 April 2004. 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 and thus, 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.

  • A Colombian peasant puts sugar cane stalks through a crusher during the processing of panela in a rural sugar cane mill (trapiche) in San Agustín, Colombia, 18 April 2004. 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 and thus, 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.

  • A Colombian peasant collects sugar cane stalks in the field before processing of panela in a rural sugar cane mill (trapiche) in San Agustín, Colombia, 18 April 2004. 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 and thus, 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.

  • A hot sugar cane juice poured into a wooden mold during the processing of panela in a rural sugar cane mill (trapiche) in San Agustín, Colombia, 18 April 2004. 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 and thus, 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.

  • A Colombian peasant pours hot sugar cane juice into a wooden mold during the processing of panela in a rural sugar cane mill (trapiche) in San Agustín, Colombia, 18 April 2004. 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 and thus, 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.

  • Rectangular panela blocks in a wooden mold during the processing of panela in a rural sugar cane mill (trapiche) in San Agustín, Colombia, 18 April 2004. 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 and thus, 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.

  • A hot sugar cane juice poured into a wooden tub during the processing of panela in a rural sugar cane mill (trapiche) in San Agustín, Colombia, 18 April 2004. 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 and thus, 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.

  • A boiling sugar cane juice seen during the processing of panela in a rural sugar cane mill (trapiche) in San Agustín, Colombia, 18 April 2004. 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 and thus, 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.

  • A tropical tree bark added to the boiling sugar cane juice during the processing of panela in a rural sugar cane mill (trapiche) in San Agustín, Colombia, 18 April 2004. 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 and thus, 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.

  • Rectangular panela blocks arranged to solidify during the processing of panela in a rural sugar cane mill (trapiche) in San Agustín, Colombia, 18 April 2004. 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 and thus, 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.