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Press. Senderos de Apure.net. Eduardo Galindo Peña.
The word "Trapiche”, means "Sugar Cane Milling" and goes back to colonial times in Venezuela and Apure began rudimentary with oxen and whose names have passed from generation to generation. That is familiar. So, currently these types of grindings or "Trapiches" have continued their work in two phases; The sowing of sugar cane and the productive phase of its derivatives in pans, milkshakes, marshmallows, molasses, and morrocoy, among others. To such a reason, it is a product worked and made in Apure. Its elaboration is handcrafted and exquisite for its consumption.

As a result, in the municipality of Biruaca Apure state is this axis that we will call it in a gastronomic and tourist way as the "Route of the Trapiche" that begins on the national road via San de Payara Sector Black. In addition, the "Route of Gallegos" begins. There are two trapiches nearby; The first that of Mr. William Almerida "Perico" and "Don Marcial". Following the Route of the Trapiche it is continued by the national road until arriving at another zone known as "Cross of Water", where it will be taken on the right and that hamlet is called; Jobo Dulce and the entry reference is an area of the barracks and the road is an embankment where after 5 minutes you will find the trapiche; Ángel Noguera, Don "Samuel Sarmiento" and after that, will continue to find the trapiches of; "Pando", "Juan Figueredo" and "Papo".

To know more about the "Route of the Trapiches", Trails of Apure.net visited two grindings, the one of "Don Samuel Sarmiento" that applies of artisan way and we will know it in the second edition and for this first edition we enter the " Trapiche de Juan Figueredo "which also does it in a traditional way but with touches of support, and would be the sixth of this route and is less than 10 minutes from the Jobo Dulce sector. The reference is that it is in front of the "Trapiche de Pando" and when entering aside is a loan.

In the Trapiche of "Juan Figueredo", we explained the production process of this milling that although it continues its handmade way, but has sought the way to break some molds of the traditional and goes through the route, especially in the second phase. Therefore, the first phase is the sowing of the sugar cane where they harvest very little and buy the sugar cane from Las Mangas in Biruaca, Guasimal Municipality in Achaguas Municipality and in the south of Guárico in the Negra that is next to Of the Apure state.

The second phase is the manufacturing process in a traditional way where the raw material "Caña de Azúcar" has already been obtained. It passes through the machine that is "Trapiche" or "Molienda", here all of the route has it and before for this first process Phase 2 used two oxen. Later, which is already in liquid "Guarapo de Caña", pass through three cauldrons, in each boiler spend 2 hours approximately. After passing the three cauldrons pass by the godmother is a long wooden crate and relatively a person has to move it with a paddle until it is ready and goes to the mold where it lasts about half an hour. The mold is then removed and each pan or derivative is separated. In this case of the Trapiche of Juan Figueredo is the only one that packs the pans of a kilo and is the only one of the trapiches of this route that realizes the panela of half kilo.

It should be noted that this work of the mill begins at 3 in the morning and ends at 3 in the afternoon. Where there are 6 people working in the second phase; 1 grill, 1 assistant, 2 presses, 1 owner of gavera and 1 enumerator. In this case, the Juan Figueredo mill produces mostly 200 pans a day and in the short term has a support project to increase the production of daily pans. Everything is a phase 1 and 2 process of this trapiche route begins in October and ends in April, ie 7 months where you can visit to know the production process, buy the pans and their derivatives. As well as the liquid; "Guarapo de Caña" for its consumption and also serves as a companion of drinks like; The Vodka. To contact with the Trapiche of Juan Figueredo; 58-0414-4749622. We leave you a Video of how a sugar cane pan is produced in the Trapiche by Juan Figueredo

Video of how a sugar cane pan is produced in the "Trapiche de Juan Figueredo". Route of the Trapiche. Apure

Photo / Journalist Eduardo Galindo Peña. 










VERSIÓN ESPAÑOL:
Conozca la Ruta del Trapiche  y como se produce la panela de caña del Trapiche de; “Juan Figueredo”, en Apure. Parte I
 
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