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World Blueberry
Summit 2021

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.

The second day will begin with a presentation
that will detail the promotional and marketing
strategies of the avocado industry, by Emiliano
Escobedo, Executive Director at Hass Avocado
Board, which have achieved extraordinary
results worthy of replication in the blueberry
industry. Next, we will have a round table on
the future of the offer against seasonal with
the participation of representatives of the main
blueberry producing countries in the southern
hemisphere, including Chile, Mexico, Peru,
South Africa, and Morocco. We will close this
day with a lecture by Amy Howell, a researcher
at Rutgers University, on the latest in scientific
research on blueberries. This day we will have
the second block of virtual visits.

On the last day we will have 3 presentations,
the first on digital marketing and social media
by Jennifer Sparks, VP of Marketing and
Communications at the USHBC, followed by
a round table on sustainability beyond the
traditional approach, moderated by Mario
Steta, VP of Driscoll’s for Mexico, and to close
the day we will have a presentation by David
Hugues, Emeritus Professor of Food Marketing
at Imperial College London, who will lecture
on the latest trends related to quality and
consumer preferences.

There is a summit with a lot of content on the
latest trends in the industry at a technical,
promotional, and environmental care level,
as well as statistics and growth perspectives.

We invite you to be part of this event of the
world industry.

More information on the event
  • 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

  • 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

  • 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.
  • 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.