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Panela is produced  through the extraction of cane juice, which, through a natural process, evaporates as much water as possible, resulting in molasses, sucrose, fructose, vitamins and minerals that we call PANELA.

The flavor of the product is special and unique to each area where the cane is cut, it all depends on the soil, climate, altitude and season in which the cane is cut. Panela, unlike sugar, contains all the natural minerals and vitamins found in cane juice.

Our organic product has EOS certification, USDA and the Colombian National Ecological Standard of the MADR certified by ECOCERT.

In its value chain there is no contamination with agrochemicals or pesticides that damage its organic characteristics, we have procedures that prevent cross-contamination with conventional products and we carry out the management of our products in the plant according to the regulations that govern us as organic products.


Organic panela is produced in sugar mills and honey centers of associations of small producers, which benefit from the cane with the following production process, supported by the low table technical team in order to end up with a high quality product but that continues to be handmade at the time of production.


Panela has a delicious flavor, nutrients and properties that make it healthier than other sweeteners on the market.

Compared to honey, panela has more minerals, specifically iron, calcium and phosphorus, it also has a higher content of Vitamin C and Vitamin E.


Panela is not centrifuged sugar so after its transformation process, it retains a greater amount of nutrients.

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