About Peru
Peru is South America's third largest country, covering 1,285,215 sq. km., and can be divided into three distinct geographic regions. The best known of these is the central high sierra of the Andes, with its massive peaks, steep canyons, and extraordinary pre Columbian archaeological sites. The Andes are still one of the world's most unstable mountain ranges, with frequent earthquakes, landslides, and flash floods. Despite such instability, the Andes are also the site of the most fascinating pre-Columbian cities of South America-like the great city of the clouds, Machu Picchu.
Peru's third great region is the dense forest that surrounds the headwaters of the Amazon beneath the eastern slopes of the Andes. This part of the country is so inaccessible that only the most adventurous and intrepid travelers should attempt to penetrate its mysterious emerald depths. In fact, the region's capital of Iquitos, a city of 400,000, is accessible only by air or by boat up the Amazon.
Peruvian cuisine is usually considered one of the most diverse in the world and is on par with French, Chinese and Indian cuisine. In January 2004, The Economist said that “Peru can lay claim to one of the world’s dozen or so great cuisines”, while at the Fourth International Summit of Gastronomy Madrid Fusión 2006, regarded as the world’s most important gastronomic forum, held in Spain between January 17th and 19th, Lima was declared the “Gastronomic Capital of the Americas”
Peru's climate varies considerably by region, although January through March tends everywhere to be the wet season. The coastal areas, which are quite hot and humid during those months, are cooled during the rest of the year by La Garuùa. The fog doesn't penetrate very far inland, however, and the western side of the Andes are very clear, warm, and dry for the greater part of the year. As one moves up into the mountains, night-time temperatures become considerably colder. The eastern slope of the Andes, like the Amazon basin, experiences very heavy rainfall during the wet season, which extends from January all the way through April.
For more information: www.peru.info
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Chocolate makers push for quality cocoa in Peru
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2012-04-26
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Connoisseurs who take chocolate seriously are challenging the widespread use of an inferior cocoa pushed by the U.S. government in its war against drugs in Peru, considered by many to be the birthplace of cocoa
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Cacao Nativo Patrimonio Natural de la Nacion?
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2012-04-22
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Preocupante. Mariella Balbi Barbis, experta en el tema, sostiene que solo el 25% de la producción es nativa.
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Peligra el cacao peruano por variedad usada como cultivo alternativo a la coca
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2012-04-01
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En riesgo. Experta en producción de chocolate de alta calidad demanda la atención de las autoridades
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Cacao peruano en riesgo por la variedad con que se sustituye la coca
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2012-03-13
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La variedad de cacao que se está utilizando en Perú como cultivo alternativo a las plantaciones ilegales de coca pone en peligro al fruto nativo.
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SOS: Salvemos el cacao peruano
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2012-03-13
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Mariella Balbi Barbies es quizá la mayor promotora del cacao peruano. Es para el chocolate nativo lo que Gastón Acurio para la gastronomía.
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Cacao Gourmet con Identidad
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2012-01-02
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Mariella Balbi Barbis es la creadora de Guanni Chocolates, una empresa en la que tiene más de treinta variedades de trufas elaboradas con productos peruanos nativos.
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El mercado justo en el concepto de Mariella Balbi Barbis
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2011-08-19
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Para los franceses el cacao blanco orgánico de Piura es el mejor del mundo. Para Mariella Balbi Barbis también
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El comercio
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2011-08-13
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Guanni, una chocolatería que nació en EE.UU y ahora está en San Isidro
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North County Times
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2010-11-28
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FALLBROOK: Guanni Chocolates founder plans return to Peru
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The Boulevard magazine
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2010-02-15
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It’s Back to Basics For The Freshest Chocolate.
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North County Times
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2009-07-05
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North County Times
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The San Diego Union Tribune
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2006-02-20
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Crème de la Crème.
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SWEET ARTS
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2006-02-10
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The San Diego Union Tribune.







