{"id":3740,"date":"2020-12-21T12:08:03","date_gmt":"2020-12-21T11:08:03","guid":{"rendered":"http:\/\/bud.nl\/inca-invest\/"},"modified":"2023-08-31T13:07:43","modified_gmt":"2023-08-31T11:07:43","slug":"inca-invest","status":"publish","type":"page","link":"https:\/\/bud.nl\/en\/our-partners\/inca-invest\/","title":{"rendered":"Inca Invest"},"content":{"rendered":"

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\"Inca<\/span><\/div><\/div><\/div>
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\u2014<\/strong> PARTNER<\/span><\/h4>\n<\/div>

Inca Invest<\/h1><\/div>

Inca Invest was set up in 2012 to supply a French partner in the Rungis International Market. Aurelie Nalet discovered the enormous diversity of produce in Peru and the fact that Peruvian cuisine was becoming more and more popular in the world of gastronomy. \u201cI started exporting Peruvian exotic specialities back then. Bud Holland was one of the first customers to believe in us and is still part of our adventure today,\u201d Aurelie says. Inca Invest has since gone on to become the largest exporter of Peruvian specialities to the Netherlands.<\/p>\n

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\u2014<\/strong> SOCIAL RESPONSIBILITY<\/span><\/h4>\n<\/div>

Respect for nature<\/span><\/h3>\n

Inca Invest works with small producers and communities right across Peru, from the coast to the Andes and even in the jungle. For example, it has helped a family living in the jungle plant three hectares of Peruvian chilli peppers (Aji Amarillo, Aji Limo and Rocoto) with GlobalG.A.P. certification. \u201cWe are incredibly proud of the work we do and what we have achieved with all the Peruvians involved in this project,\u201d Aurelie says.<\/p>\n<\/div>

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\u2014<\/strong> PRODUCT<\/span><\/h4>\n<\/div>

Peruvian chili peppers<\/h3><\/div>

Chili peppers are the cornerstone of Peruvian cuisine. Chefs do not only use chilli peppers to give heat to a dish, but also to accentuate that typical Peruvian taste. Peru has more than 300 different types of chili peppers. They are commonly used in ceviche and they\u2019re also great for salsas, chilis and other fish dishes.<\/p>\n<\/div>

TO AJI LIMO<\/span><\/a><\/div>
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TO AJI AMARILLO<\/span><\/a><\/div>
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TO ROCOTO<\/span><\/a><\/div><\/div><\/div>
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\"Peruaanse-pepers\"<\/span><\/div><\/div><\/div><\/div><\/div>
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\"Peruaanse-knollen\"<\/span><\/div><\/div><\/div>
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\u2014<\/strong> PRODUCT<\/span><\/h4>\n<\/div>

Peruvian tubers<\/p><\/h3><\/div>

At 3500 meters above sea level, indigenous communities in the high Peruvian Andes mountains have been able to withstand millennia of extreme weather. This area is an international important source of biodiversity for alpacas, potatoes and tubers. More than 2,000 varieties of potatoes and tubers are grown in the Andes.<\/p>\n<\/div>

TO OCA<\/span><\/a><\/div>
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TO MASHUA<\/span><\/a><\/div><\/div><\/div><\/div><\/div>
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\u2014<\/strong> PRODUCT<\/span><\/h4>\n<\/div>

Peruvian corn<\/h3><\/div>

Corn was already grown by the native inhabitants of Peru, the Incas, and is still used widely today. Peru’s many varieties includes the Choclo and Morado corn varieties.You can recognise Choclo corn by the white, big corn kernels. Another name for Choclo corn is \u201cgiant corn\u201d. The creamy structure makes this corn the best, most loved and popular vegetable in Peru. \u201cChoclo con queso\u201d (Choclo with cheese) is a famous street dish in Peru and besides, Choclo corn is also popular in the Peruvian \u201cCeviche\u201d dish. Morado corn is a beautiful deep purple, almost black corn cob from Peru. The corn cob is incredibly popular, especially at the coastal areas. Morado corn is the most important ingredient for the traditional Chicha Morada drink.<\/p>\n<\/div>

MORE ABOUT CHOCLO CORN<\/span><\/a><\/div>
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TO MORADO MAIS<\/span><\/a><\/div><\/div><\/div>
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\"Peruaanse-ma\u00efs\"<\/span><\/div><\/div><\/div><\/div><\/div>
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\u2014<\/strong> GET TO KNOW EPIFANIO<\/span><\/h4>\n<\/div>

\u201cSowing and harvesting are in my blood\u201d<\/span><\/h3>\n

At 3,500 metres above sea level, the indigenous communities of the high Peruvian Andes have withstood extreme weather for several millennia. Internationally, this area is an important source of biodiversity for alpacas, potatoes and tubers.<\/p>\n

Epifanio Laurenio Inga says: \u201cSowing and harvesting are in my blood. I come from a long line of farmers and I started working in farming at the tender age of 15. We used a chaquitaclla, a typical agricultural tool from the Andes. We would plough a furrow and sow, and after seven months the potato harvest was ready. We don\u2019t use fertilisers or chemicals here \u2013 we just let nature do its work. Everything we sow is harvested in a natural way. We use minimal packaging; our products come in their own natural wrappings.\u201d
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From field to fork<\/p><\/h1><\/div>