Menu
We are the Peruvian Blueberry Growers & Exporter Association.
With more than
11,000 hectares cultivated,
our associates represent 80%
of the total Peruvian
blueberry production.
We maintain an empowering role providing and
advising an active community on the smooth
running of our industry. We advocate for
the interests of our stakeholders by ensuring
that export laws are respected, facilitating competitive
prices of agricultural inputs and working to
enter the best agreements.
We work hand in hand with our
associates so that they can achieve their
development objectives, in production goals and market
diversification, making available all the information and
technical assistance required to access buyers, design
better negotiation strategies, increase their productivity,
improve quality, rationalize their costs, thus improving
the competitiveness of the Peruvian blueberry producer.
Knowledge and analysis are power,
that is why the most important thing in
our empowering union is to promote an
objective analysis that helps in the
strategic evaluation for the growth of the
Peruvian blueberry export sector.
We believe that more can always be done. We guarantee a sustainable balance in the blueberry industry to contribute to the social, economic, and environmental development of Peru.
We believe that more can always be done. We guarantee a sustainable balance in the blueberry industry to contribute to the social, economic, and environmental development of Peru.
1. Licuar 3 tazas de granola hasta que no queden pedazos grandes.
2.Derretir la mantequilla y mezclarla con la granola triturada. Verter la mezcla en un recipiente plano y acomodarla para que cubra toda la superficie y congelarlo.
3.Licuar 2 tazas de arándano congelado con el yougurt, hasta que quede una mezcla cremosa y homogénea.
4.Verter la mezcla en el recipiente, cubriendo la base de granola. Aquí podemos aplicar granola y arándanos frescos para la decoración. Congelar de 1 a 2 horas.
5.Una vez congelada, cortar en barritas similares y ¡Disfrutar!
Preheat the oven to 180 ° C. Spread a 20x20cm baking tray. In a bowl, add the chocolate and butter and melt in a double boiler. When completely homogeneous, remove from heat and allow mixture to cool slightly. As soon as that, add the sugar to the preparation and mix until dissolved. Only when the mixture is warm, add the vanilla extract and eggs. Beat well until completely blended. Add the salt, flour, and cocoa powder. Mix well until the ingredients are homogeneous. Add the blueberries and mix carefully. Put the dough on the baking tray and bake for about 30-35 minutes.
2 teaspoons of coconut oil
2 handfuls of fresh blueberries
2 tablespoons of green clay
3 tablespoons of rice flour
2 teaspoons of natural yogurt
2 teaspoons rose water
2 containers of Greek yogurt
1 cup of fresh blueberries
1/2 cup of granola
2 tablespoons of Dulce De Leche / Manjarblanco
Precaliente el horno a 180° C. Unte una bandeja de hornear de 20x20cm.
En un tazón, añada el chocolate y la mantequilla y derrita en baño María.
Cuando esté completamente homogéneo, retire del fuego y deje la mezcla enfriar un poco.
En cuanto eso, añada el azúcar a la preparación y mezcle hasta disolver.
Únicamente cuando la mezcla esté tibia, añada el extracto de vainilla y los huevos. Bata bien hasta que esté completamente integrado.
Añada la sal, la harina y el cacao en polvo. Mezcle bien hasta que los ingredientes estén homogéneos.
Añada los blueberries y mezcle cuidadosamente.
Ponga la masa en la bandeja de hornear y lleve al horno por cerca de 30-35 minutos.
