{"version":"1.0","provider_name":"Slow Food Foundation","provider_url":"https:\/\/www.fondazioneslowfood.com\/en\/","author_name":"Eleonora Giannini","author_url":"https:\/\/www.fondazioneslowfood.com\/en\/author\/e-giannini\/","title":"Tailin Whole Cane Sugar - Pres\u00ecdi Slow Food - Slow Food Foundation","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"k5tKRO6bgN\"><a href=\"https:\/\/www.fondazioneslowfood.com\/en\/slow-food-presidia\/tailin-panela\/\">Tailin Whole Cane Sugar<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.fondazioneslowfood.com\/en\/slow-food-presidia\/tailin-panela\/embed\/#?secret=k5tKRO6bgN\" width=\"600\" height=\"338\" title=\"&#8220;Tailin Whole Cane Sugar&#8221; &#8212; Slow Food Foundation\" data-secret=\"k5tKRO6bgN\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.fondazioneslowfood.com\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/www.fondazioneslowfood.com\/wp-content\/uploads\/2015\/10\/panela.jpg","thumbnail_width":690,"thumbnail_height":230,"description":"Tailin panela is produced artisanally from sugar cane grown at altitudes of over 1,500 meters above sea level in a small community in the northern Peruvian district of Montero. Its cultivation represents an act of resistance, as it is grown in an area dominated by cocaine-related activities. The plant is over three meters tall and has a yellow outer layer. After the mature stalks have been selected, they are cut by hand, then the sugar cane juice is extracted using small mills (trapiches). The juice is boiled and evaporated to obtain a syrup, which is poured into metal basins and left to dry while being constantly stirred to ensure the result is grainy rather than completely solid. The altitude and the climate gives Taylin panela a pale color and a unique flavor, more intense than other types of panela produced along the coast.Production area: Tailin, Montero district, Piura department Presidium supported by:Alce NeroIn collaboration with: Sin Fronteras cooperative"}