At One Degree Organics, if there is one thing we will never compromise on, it’s the quality of our ingredients, and our organic sugar is no exception. Nestled in the stunning region northwest of Quito, Ecuador, our farm partner Maquitas grows the most delicious organic sugar. Maquitas works with farms in a specific region in Ecuador. We were lucky enough to visit one of these farms to learn more about their unique farming practices.

Quito, the oldest capital in South America, offers a rich tapestry of history and culture. Still, it’s the picturesque panela sugar fields that have captured our hearts and once you learn about their story you will fall in love too. Located around 2000 meters above sea level, Maquitas thrives in a subtropical highland climate, providing perfect growing conditions for sugar cane.

All the harvesting, unlike conventional farms, is done by hand, reflecting a deep respect for the land and its resources. The sugar is processed right on the farm, ensuring freshness and quality every step of the way. Harvesting takes place from Monday to Wednesday, while processing is done on Thursdays and Fridays. This labor-intensive approach not only produces the finest panela sugar but also supports the livelihoods of the families who cultivate it.

Every step, from planting to processing, showcases their dedication and hard work. The farm spans approximately 10 hectares and produces around 800 kg of panela sugar each week. Maquitas supports its farmers by providing training, social programs, and essential resources, enabling them to improve their skills, and support their families. This support is vital, as our farmers are the foundation of our commitment to clean ingredients.

Farming is more than just a profession; it’s a passion shared by many of our farm partners. The care they put into harvesting even a single cup of sugar reflects their deep connection with nature and their commitment to producing high-quality ingredients. Did you know that sugar cane takes 1.5 years to mature before it can be harvested? When grown organically, even more effort is required to manage pests and protect the crops.

Farmers cut the sugar cane by hand using a special technique that allows for continued harvesting throughout the year. Once fully grown sugar cane can live for up to 20 years.

The farm we visited made use of innovative organic trapping methods to protect their crops from pests. They place jars filled with cane sugar juice near the sugar cane plants to attract pests. The main culprit is a type of butterfly that lays its eggs inside the trunk of the sugar cane, which can lead to an approximate yield loss of 5-6% due to pest damage.

The process of sugar cane processing is both intricate and captivating. Processing the sugar on-site guarantees the purest most flavorful organic sugar. Immediately upon harvesting, the sugar cane is pressed to extract its sweet juice.

The extracted juice then undergoes a meticulous filtration process within a series of specially designed compartments. Each of these compartments plays a vital role in eliminating impurities, ensuring that only the purest juice progresses further in the processing. This dedication to detail significantly enhances the quality of the final product.

After filtration, the juice is transported to the cooking room, where the transformation takes place. In this stage, the juice is heated to evaporate excess water, thereby concentrating the natural sugars. The cooking oven, an impressive seven meters long, operates under careful manual supervision to maintain optimal conditions for sugar refinement.

The oven is fueled with cane fiber. This approach not only minimizes waste but also effectively uses a byproduct of sugar processing. The oven stays running for 14 to 16 hours each day.

During the cooking process, the cane juice is heated incrementally to remove moisture, facilitated by movement through various cooking sections. The cooking duration is approximately 45 minutes, with workers diligently collecting samples throughout to assess readiness. They can determine the sugar’s readiness by observing its breaking point—comparable to glass—when introduced to cold water.

Once deemed ready, two workers collaborate to stir the mixture for 15 minutes, allowing it to cool and release steam; this stage is crucial for forming dry sugar. Finally, the product is sieved into fine panela sugar. The entire cooking and cooling process takes about one hour, resulting in a yield of 75 kilograms of high-quality sugar.

We are proud to partner with Maquitas and excited to share their story with you. This organic sugar can be enjoyed in many of our sprouted oatmeals, granolas, and cereals, providing the perfect balance of taste and nutrition in every serving of One Degree Organics.