From August 23rd to 25th, the Association of Producers and Exporters of Peru (ProArandanos) will be holding, in coordination with the International Blueberry Organization (IBO), the World Blueberry Summit in a 100% online form.
The 3-day program will include lectures by the most renowned specialists in the industry worldwide, as well as virtual visits to various fields in Peru to learn about the operations that have led Peru to become the main exporter of blueberries worldwide. Next, we share in detail the content of the event.
The summit will begin with a presentation on the Peruvian industry, its growth factors, and forecasts, by the Chairman of ProArandanos – Daniel Bustamante. Next, we will have a discussion on blueberry growing methods with Sebastián Ochoa and Mariusz Padewsky, renowned consultants in this crop, and then a presentation by Cort Brazelton, Fall Creek Co-CEO, with the global industry report. To close the first day, we will have virtual visits to different blueberry fields in Peru, where the viewer will be able to appreciate different aspects of Peruvian operations, in regions such as La Libertad, Lambayeque, Lima, Ica, etc.
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
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.