Our
Exports

Evolution in Peru

Blueberries are part of the fruit subsector of the Peruvian agro-export
industry, which has obtained significant growth in recent years in response to
growing world demand. This growth would not have been possible without the
professionalism of the agricultural operations of the Peruvian industry, phytosanitary care and
the opening and improvement of access to international markets.
0
tons of fresh
blueberries exported
during season 2015-16
0
tons of fresh
blueberries exported
during season 2020-21

Consolidating for the second consecutive year
as the main exporter of fresh blueberries worldwide.

Seasonality

90% of the volume exported from Peru
is exported between

August and December

During the last 2020-21 season, the
export peak occurred in week 41 with
a total of 11,239 tons, representing
an increase of

46%

compared to the peak of the previous
season with 7,689 tons during week 45,
and an increase of 107% compared to
the peak of the 2018-19 season with
5,423 tons during week 40.

Likewise, during season
2020-21 we had exports
above 5,000 tons for

15

consecutive
weeks
(weeks 34 to 48)

in season 2019-20, the
5,000-ton barries was
exceeded in

12

consecutive
weeks
(weeks 37 to 48)

and in season 2018-2019
in only 2 weeks

2

weeks
(weeks 40 and 41)

Producing
Regions

Most of the blueberry plantations
are in La Libertad

with a participation of
55% of the total area of
Peru, followed
by Lambayeque

with 21%, Lima with 9%,
Ancash and Ica with 6% respectively, Piura 3%
and Moquegua and
Cajamarca with the
remaining percentage.

Regarding the varieties of blueberries
in Peru, a total of 46 different
varieties of blueberries have been
certified during the year 2020,
a significant varietal increase considered
that in the year 2016 only
13 varieties were certified, and
30 were registered in the year 2019.

From Peru
to the world

The main destination was the United States
during the last season, with a participation
of 54.16% of the total exported volume
(87 thousand tons), followed by Europe with
34.73% (56 thousand tons), Asia with 10.88%
(18 thousand tons) and another 0.24%. Peru
has shipped to 32 destinations worldwide during
the 2020-21 season.

Ingredients:
  • 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

Preparation:
  • Cook the coconut oil in a double boiler, without boiling.
  • Place the blueberries, green clay, rice flour, natural yogurt and rose water in the blender glass.
  • Add the liquid coconut oil and beat until a facial mask texture is gotten.
  • Apply the fresh blueberry mask for 20 minutes and remove it with warm water. You can use it every week.
  • 2 containers of Greek yogurt

  • 1 cup of fresh blueberries

  • 1/2 cup of granola

  • 2 tablespoons of Dulce De Leche / Manjarblanco

Ingredients:
  • 1 1/4 cup all-purpose wheat flour
  • 3/4 cups + 2 tablespoons sugar
  • 1/2 cup yellow cornmeal * see notes *
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt
  • 1/2 cup of buttermilk at room temperature * see notes *
  • 2 large eggs at room temperature
  • 7 tablespoons of unsalted butter, melted
  • 150 grams of fresh blueberries approx.
Preparation:
  • Preheat the oven to 375 ° F. Prepare a cupcake pan with cups.
  • Mix the wheat flour, 3/4 cup of sugar, cornmeal, baking powder and salt, mix.
  • In another bowl mix the buttermilk, eggs, and the melted and warm butter
  • Place the mixture of the liquids on the dry ones and mix just until all the ingredients are combined to prevent the muffins from becoming hard when baking.
  • Fill the moldings and place the blueberries on each molding (about 8 to 10 per muffin) and drizzle with the remaining 2 tablespoons of sugar.
  • Bake until golden brown on the surface, 20 to 25 minutes or until toothpick inserted comes out dry.
  • Let them rest for about 10 minutes in the pan and then transfer them to a wire rack to cool completely. Serve and enjoy

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.