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
.jpg)
