FACTORTIERRA

PIURA REGION, Peru – More than 80 thousand students recipient of Qali Warma (from Quechuan, Strong Child) complementary feeding programme started to consume a type of fortified rice that promises to face the anemia, to improve the organism’s function, to reconstitute bones and tissues, and to strengthen the immunologic system. The food will be in breakfasts and lunches provided by the initiative. The fortified product is made from the rice flour what is added with eight vitamins, iron, and zinc. From the formed mass, simil grains are made. Qali Warma and its promotional organism, the Peru’s Ministry of Social Development and Inclusion, released no more medical and scientific information about the fortified rice. However, it reported  113 tons were delivered in 865 schools  in Amotape, Castilla, Catacaos, Colán, Cura Mori, El Arenal, Ignacio Escudero, La Arena, La Huaca, La Unión, Lancones, Las Lomas, Piura, Sechura, Tamarindo, Tambogrande,  and  Vichayal Dis...

Its growers complain of importation – it’s one of their many problems.   By Nelson Peñaherrera Castillo   PIURA CITY, Peru – At a chifa near Merino Square, our graphic producer and I have dinner. I order my favorite, pork and tamarind. Him, a chaufa , that is not more than grained rice and a put-on egg, spiced with soja sauce also known as sillao , [siyao] and it was added boiled little cubes of beef or chicken.   The chifa is one of the most celebrated culinary fusions of Peruvian gastronomy. It’s about the kitchen techniques mainly imported from Canton region, China, with the products brought by the Spaniards beginning 16 th century, and that got to adapt to the lands and climate of Peru.   This type of food is just a century old when Chinese inmigrants started it here, as they were recruited to work in slavery conditions mainly at reedbeds of Lambayequé and La Libertad. The chifa food is not cheap. A plate at a good restaurant, like the one ...