For the third consecutive season, Peru is projected to be the main exporter of blueberries in the world.

Shipments have grown 59% so far and the 2021-2022 season is not over yet. Peak of the season occurred in week 38, with a total of 15,957 tons exported in that period.

Lima, October 2021 – So far in the 2021-2022 campaign, Peruvian blueberry shipments abroad grew by 59%, maintaining a significant performance as a star in the Peruvian agro-export basket. Thus, Peru has gone from exporting 70.399 tons at the beginning of October 2020, to 112.078 metric tons by the same date in 2021, projecting to consolidate for the third consecutive season as the largest exporter of blueberries in the world. Its export peak was recorded in week 38 with a total of 15.957 tons, representing an increase of 45% compared to the peak of the 2020-2021 season, which was 11.027 tons in week 40.

This improvement in blueberry export performance has been the result of higher agricultural productivity. Likewise, important regions such as La Libertad and Lambayeque have increased their contribution by 35% and 151% so far, accumulating a combined share of 77% of total blueberry exports.

Regarding the main markets for the current season, the United States is in first place with a 55% share. In this market, Peruvian blueberries increased from 34.525 tons to 61.090 tons, and traded at an average price of US$6,2 per kilogram (FOB). On the other hand, in the European market (excluding the United Kingdom), growth was 32%, with an average price of US$ 6,5 per kilogram (FOB). Meanwhile, in China, which represents a market with great potential, demand for Peruvian blueberries grew by 86%, at a price of US$7 per kilogram (FOB).

To date, 6.482 kilograms have been shipped to India, a market that has recently opened for this product, thanks to the joint work between the public and private sectors, especially the work carried out by the Peruvian National Agricultural Health Service (Senasa).

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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.