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The Ecuadorian Amazon is a region where Saccharum officinarum L. is cultivated for panela production. Traditionally, this process relied on the use of firewood as an energy source for juice concentration. This practice generated an environmental impact and affected the quality of the final product. The objective of this research was to demonstrate the advantages of implementing new technologies in panela production. The methodology employed consisted of evaluating the energy process used in 36 panela factories in the Ecuadorian Amazon that used traditional methods with furnaces. The studyfocused on two cane varieties cultivated in the country: Puerto Rico and Limeña. The maturity index and physical characteristics of both varieties were evaluated. Additionally, a laboratory-scale trial was conducted where cane juice was concentrated usingsteam generated by boilers, with the aim of comparing the efficiency of this method with the traditional one. For each process, a mass and energy balance were performed. The results indicated that the average overall efficiency in the furnace system was 58,50 %, while in the boiler system it reached 83,50%. In conclusion, these results demonstrated that the use of boilers in panela production is significantly more energy efficient than the traditional furnace method, with a positive increase of 25 % in overall efficiency. This technological improvement not only decreases the environmental impacts associated with panela production but also represents an opportunity to increase producers' incomes by optimizing energy resources.

The production of non-centrifuged cane sugar in Colombia takes place in post-harvest facilities that generate significant heat and steam resulting from the evaporation of cane juices during the process. This study aimed to improve the comfort conditions of a facility of this type in the municipality of Pacho, Cundinamarca, Colombia, through bioclimatic simulation, where the enclosure on the walls and the lantern window were modified. The evaluation of adaptative thermal comfort revealed that configurations with open perimeter and lantern window demonstrated the best bioclimatic behavior. This is attributed to the increased ventilation area and chimney effect, which optimizes the transfer of heat and mass. Likewise, it was observed that there is a generalized behavior of thermal discomfort for workers in the thermal zone of the oven, due to the high emissions of heat and steam in this specific area.

Objective: To understand the occupational risks perceived by rural workers in panela production in the municipality of Nariño, Antioquia. Methods: Descriptive study with a qualitative approach based on the theoretical concepts of Blumer's symbolic interactionism; the research method and design follow Corbin and Strauss' grounded theory; and the Colombian Technical Guide 45 of Icontec was used for hazard classification. Convenience and snowball sampling were used, until theoretical sampling was reached, with 13 participants. The information collected through interviews, observation and photovoice exercises was transcribed and analyzed by applying open, axial and selective coding; then, from the descriptive, analytical, and interpretative categories that were generated a substantive theory was developed. The duration of the study was nine months, between December 2021 and September 2022. Results: The people who work in panela production do perceive and recognize the risks to which they are exposed in their work. However, panela producers face such risks because of the economic income received and the need for subsistence. Moreover, women work both directly in the mill and indirectly in household chores and food preparation for their family and mill operators, which increases their workload. Conclusion: There is a relationship between panela production work, even with exposure to high occupational risks, and the economic income obtained for livelihood, as well as with a greater workload for women. From an occupational health and safety perspective, a reflection on the relationship between the execution of risky work activities and the monetary income received is required in order to propose the adoption of preventive measures. Objetivo: Compreender os riscos laborais percebidos pelos trabalhadores rurais produtores de rapadura no município de Nariño, Antioquia. Métodos: Estudo descritivo com enfoque qualitativo, fundamentação teórica no interacionismo simbólico de Blumer, método e desenho de pesquisa da teoria fundamentada de Corbin e Strauss, e uso da classificação de perigos da Guia Técnica Colombiana 45 do Icontec. Foi realizada uma amostragem por conveniência e por bola de neve, até atingir a amostragem teórica, com a participação de 13 pessoas. A informação foi coletada por meio de entrevistas, exercícios de observação e foto voz; foi transcrita e analisada, aplicando a codificação aberta, axial e seletiva, com o que foram geradas categorias descritivas, analíticas e interpretativas que deram lugar à teoria substantiva. A duração do estudo foi de 9 meses, entre dezembro de 2021 e setembro de 2022. Resultados: As pessoas que trabalham nos estabelecimentos produtores de rapadura percebem e reconhecem os riscos aos que se expõem no seu trabalho. Contudo, os produtores de rapadura enfrentam esses risos pelos ingressos econômicos que recebem e pela necessidade de subsistência. As mulheres, além disso, trabalham de maneira direta no engenho e indireta nas tarefas do lar e na preparação dos alimentos para a família e para os operários do engenho, o que incrementa sua carga de trabalho. Conclusão: Há uma relação entre o trabalhos de produção da rapadura – ainda com exposição a altos riscos laborais – e os ingressos econômicos obtidos para subsistir, assim como com uma maior carga de trabalho para as mulheres. É preciso reflexionar desde a segurança e a saúde no trabalho sobre a relação entre a execução de atividades de trabalho arriscadas e os ingressos econômicos percebidos, para propor a adoção de medidas preventivas Objetivo: Comprender los riesgos laborales percibidos por los trabajadores rurales productores de panela en el municipio de Nariño, Antioquia. Métodos: Estudio descriptivo con enfoque cualitativo, fundamentación teórica en el interaccionismo simbólico de Blumer, método y diseño de investigación de la teoría fundamentada de Corbin y Strauss, y uso de la clasificación de peligros de la Guía Técnica Colombiana 45 del Icontec. Se hizo un muestreo por conveniencia y por bola de nieve, hasta alcanzar el muestreo teórico, con la participación de 13 personas. La información se recolectó mediante entrevistas, ejercicios de observación y fotovoz; fue transcrita y analizada, aplicando la codificación abierta, axial y selectiva, con lo cual se generaron categorías descriptivas, analíticas e interpretativas que dieron lugar a la teoría sustantiva. La duración del estudio fue de 9 meses, entre diciembre del 2021 y septiembre del 2022. Resultados: Las personas que laboran en los establecimientos productores de panela sí perciben y reconocen los riesgos a los cuales se exponen en su trabajo. Sin embargo, los productores de panela se enfrentan a dichos riesgos por los ingresos económicos recibidos y por la necesidad de subsistencia. Las mujeres, además, trabajan de manera directa en el trapiche, e indirecta en las labores del hogar y en la preparación de los alimentos para la familia y los operarios del trapiche, lo cual incrementa su carga laboral. Conclusión: Hay una relación entre las labores de producción de panela, aun con exposición a riesgos laborales altos, y los ingresos económicos obtenidos para subsistir, así como una mayor carga laboral para las mujeres. Desde la seguridad y la salud en el trabajo se debe reflexionar sobre la relación entre la ejecución de actividades laborales riesgosas y los ingresos económicos percibidos, para proponer la adopción de medidas preventivas.

Osmotic dehydration removes water from fruits using hypertonic solutions, enhancing shelf life and quality. However, little research explores natural sweeteners like panela as osmotic agents in developing nutritious, acceptable apple-based snack products. The objective of this research was to evaluate the effect of osmodehydration pretreatment with panela in development of apple snacks (Malus domestica). The methodology evaluated was through an osmotic dehydration process of apple. Panela syrups were used at concentrations of 45 ºBrix and 50 ºBrix with immersion times of 120 and 180 minutes and followed by drying for 8 hours at 55 ºC. Sensory evaluation was performed with student as participants using five-point hedonic scale. For the previously mentioned data analysis, a completely randomized design (CRD) with a 2x2 factorial setup was employed, whereas a five-point hedonic scale was utilized for the sensory evaluation. Using a 2x2 factorial statistical design, it was possible to determine p-values < 0.05, indicating a significant level of confidence in the effects of concentration and temperature on water loss (WL), weight reduction (WR), and solids gain (SG). Results showed weight loss (WR) which was 30.28% and water losses (WL) of up to 31.87%. On the other hand, the lowest solids gain was 2.60% while the highest was 5.64 Finally, the sensory analysis showed that the samples pretreated with osmodehydration T4 (50 ºBrix–180 min) and T3 (45 ºBrix–180 min) had higher acceptability, likewise the least accepted by the panela were T1, S/T (without treatment) and T2 in descending order.

One of the most important livelihoods for rural households in Colombia is the cultivation of sugarcane ( Saccharum spp.) to produce panela. We analyzed livelihood strategies associated with sugarcane cultivation for panela production and their impacts on rural households' wellbeing in Caquetá, southern Colombia. We selected 81 rural households to gather data to calculate correlations between capitals and identify community capital indicators. Our results identified three types of producers: Avant-garde, Traditionalists, and Diversifiers, each with specific characteristics that need to be taken into consideration when designing sustainable development policies for rural communities. We recommend increased input from panela producers into such policy making strategies to address their specific needs and strengthen their wellbeing.

La Amazonía Ecuatoriana es una región en la que se cultiva Saccharum officinarum L. para la producción de panela. Tradicionalmente, este proceso dependía del uso de leña como fuente de energía para la concentración del jugo. Esta práctica generaba un impacto ambiental y afecta la calidad del producto final. El objetivo de esta investigación fue demostrar las ventajas de implementar nuevas tecnologías en la producción panelera. La metodología empleada consistió en la evaluación del proceso energético utilizado en 36 fábricas paneleras de la Amazonía ecuatoriana que utilizaban métodos tradicionales con hornillas. El estudio se enfocó en dos variedades de caña cultivadas en el país: Puerto Rico y Limeña. Se evaluó el índice de madurez y las características físicas de ambas variedades. Adicionalmente, se llevó un ensayo a nivel de laboratorio donde se concentró el jugo de caña utilizando vapor generado por calderas, con el objeto de comparar la eficiencia de este método con el tradicional. Para cada proceso se realizó un balance de masa y energía. Los resultados indicaron que la eficiencia global promedio en el sistema de hornilla fue del 58,50 %, mientras que en el sistema de caldera alcanzó un 83,50 %. En conclusión, estos resultados demostraron que la utilización de calderas en la producción de panela es significativamente más eficiente energéticamente que el método tradicional de hornillas, con la obtención de un incremento positivo del 25 % en la eficiencia global. Esta mejora tecnológica no solo disminuye los impactos ambientales asociados con la producción panelera, sino que también representa una oportunidad para incrementar los ingresos de los productores al optimizar los recursos energéticos. The Ecuadorian Amazon is a region where Saccharum officinarum L. is cultivated for panela production. Traditionally, this process relied on the use of firewood as an energy source for juice concentration. This practice generated an environmental impact and affected the quality of the final product. The objective of this research was to demonstrate the advantages of implementing new technologies in panela production. The methodology employed consisted of evaluating the energy process used in 36 panela factories in the Ecuadorian Amazon that used traditional methods with furnaces. The study focused on two cane varieties cultivated in the country: Puerto Rico and Limeña. The maturity index and physical characteristics of both varieties were evaluated. Additionally, a laboratory-scale trial was conducted where cane juice was concentrated using steam generated by boilers, with the aim of comparing the efficiency of this method with the traditional one. For each process, a mass and energy balance were performed. The results indicated that the average overall efficiency in the furnace system was 58,50 %, while in the boiler system it reached 83,50 %. In conclusion, these results demonstrated that the use of boilers in panela production is significantly more energy efficient than the traditional furnace method, with a positive increase of 25 % in overall efficiency. This technological improvement not only decreases the environmental impacts associated with panela production but also represents an opportunity to increase producers' incomes by optimizing energy resources.

The non-centrifugal cane sugar (panela) subsector stands out in Colombia as one of the most important agro-businesses, with economic growth and projection for the export of its products. For its part, the application of the Lean-Kaizen philosophy has proven to be effective for organizations to achieve continuous improvement in quality and productivity. This paper exposes the implementation of the pillars of Kaizen for the improvement of the panela manufacturing process applied in an artisan mill (Trapiche) in the Santander region, Colombia. Through the case study methodological approach, a Trapiche was selected and its production process was studied in terms of waste, order and cleanliness, and standardization. The results evidenced the types of waste that occur throughout the panela production process, the current state of order and cleanliness, and the way in which the operations are carried out to obtain the finished product. With the implementation housekeeping program (5S) and the standardization of the operational procedures, the main waste, sources of dirt and the reduction of the time used for the manufacture of panela were eliminated. The Kaizen actions improved the order and cleanliness of the Trapiche by 63% and the panela manufacturing time by 10%, complying with product quality standards.

Active edible films and coatings incorporating antimicrobial agents such as essential oils are studied to improve the shelf-life of fresh foods. The aim of this work was to study a mixture of sodium caseinate-chitosan (SC:CH), added with mesoporous silica nanoparticles filled with oregano essential oil (MSN-OEO), to produce an active edible coating for Panela cheese and to evaluate its properties during refrigerated storage for 15 days. The OEO was extracted by hydrodistillation and was incorporated into the MSN. Films based on SC:CH of 4:1 and 8:1 ratios with and without MSN-OEO were produced and the mechanical, barrier, physicochemical and microbiological properties of the films were evaluated. The SC:CH 8:1 ratio (w/w) with MSN-OEO showed reduced mean particle size (764.8 ± 23.3 nm), and a stable solution (zeta potential = 29.9 ± 1.1 mV). The thickness and solubility were influenced by the incorporation of MSN-OEO making it thinner and less soluble. Panela cheese samples were coated by the spray method using the SC:CH 8:1 containing MSN-OEO film forming solution. The final pH of the control cheese was 0.5 units lower than that of the coated cheese, whereas final moisture loss of the control cheese was 4.2 times that of the coated cheese. The mesophilic aerobic bacteria and of molds and yeasts populations achieved a reduction of about 2 Log10 UFC/g after 15 days of storage. Due to microbial growth delay, and little moisture loss, this active coating may improve the quality and safety of Panela cheese.

Sugarcane (Saccharum spp.) is crucial for sweetener production but is highly susceptible to diseases such as orange rust, caused by Puccinia kuehnii. In the northwestern Colombian Amazon, sugarcane is increasingly cultivated, mainly for panela production, a traditional sweetener. However, the introduction of sugarcane has occurred without systematic planning, resulting in limited knowledge about cultivars’ characteristics and disease susceptibility. This study aimed to characterize sugarcane cultivars in the region and assess the occurrence and field-level impact of orange rust, while also confirming the identity of the pathogen using molecular and morphological analysis. We identified five sugarcane cultivars, with only CP 57-603 having an official designation, while the others were known by local names: Regional Without Fuzz, Hairy Purple, and two unnamed genotypes (Cultivar-1 and -2). CP 57-603 and Regional Without Fuzz were the most commonly cultivated (by 49.2% and 74.5% of farms, respectively), while Cultivar-1 (11.8%), Cultivar-2 (7.8%), and Hairy Purple (1.96%) were less frequent. Orange rust was detected in 72% of farms with CP 57-603, 66% with Regional Without Fuzz, and 50% with Cultivar-1, but was absent in farms growing Cultivar-2 and Hairy Purple. Molecular analysis of the ITS1/2 region revealed a single haplotype within the P. kuehnii population, indicating low diversity at this locus in the region. Phylogenetic analysis grouped our ITS1/2 haplotype within a clade alongside isolates from the Americas. Morphological characterization of the pathogen showed no significant trait variation among samples. These findings confirm the presence of P. kuehnii in the region and highlight the urgent need for cultivar diversification and improved disease management to safeguard sugarcane production.

Filter cake (or cachaza), a residue generated in the artisanal production of panela, represents an under-explored source of renewable energy in the Ecuadorian Amazon. Valorizing filter cake could reduce the use of solid biomass and emissions associated with traditional combustion. Our objective was to determine the energy potential of the biogas obtained and its contribution to the sustainability of the panela (unrefined cane sugar) production system. A sequential procedure was applied that included the physicochemical characterization of filter cake, feed flow modeling, and stoichiometric simulation under mesophilic conditions. The anaerobic digestion of filter cake with the optimal Composition 6 generated up to 1736.40 m3·day−1 of biogas with 40.7% methane and a calorific value of 14,350 kJ·m−3. This was enough to replace 1.24 t·day−1 of wood or 2.38 t·day−1 of bagasse in the production system. This represents an annual saving of 631.08 t of solid biomass, equivalent to conserving 3.63 ha·year−1 of the Amazon rainforest. The Tool for the Reduction and Assessment of Chemical and Other Environmental Impacts (TRACI) analysis showed impacts on climate change (17.40 kg CO2 eq/m3) and acidification (0.00516 kg SO2 eq/m3), attributable to unburned methane and residual H2S. Meanwhile, the social assessment using the Occupational Health and Safety Potential (OHSP) indicator showed high risks in terms of handling filter cake and cleaning the digestate.