Exploring Sugarcane Processing & Sustainable Living in Ecuador | Lifestyle Retreat Day 7

[@AbundantLivingEcuador]

0:00 - Intro 0:34 - Start of VAB lifestyle Retreat rural tour in Kinara 0:44 - Visiting a sugarcane mill 1:24 - Explanation of sugarcane juicing and boiling process 2:48 - Description of sugarcane consumption in Ecuador 3:44 - Demonstration of sugarcane syrup and pricing 4:25 - Traditional Ecuadorian dessert description 6:08 - Introduction to Leisha and the Living Grounds project 7:20 - Discussion about self-reliance and growing food 9:00 - Insights on permaculture and health practices 10:22 - Story of purchasing and developing the project site 11:32 - Blood analysis and health discussion 12:30 - Conclusion and summary of health insights 14:14 Outro

[@darrenbullman9450]

Love sugar cane juice and ive been to that jyice place woth the sour orange and its a great combination 😋 Natural is best and better than any man made processed soft drink

[@juliettegoudreau216]

Salut Carl et copains, d'Acadie au Canadastan 🥕👩🏼‍🌾🍅

[@davidveraok]

Hello from Peru. Great video , very informative and the scenery is so beautiful as usual. Here we have 2 types of sugar cane. The one you are posting in your video what is softer and thinner and can produced a healthy juice what is ready for drinking right away. The other type is thicker and harder. It is used in the Azucareras what are for big industry for producing refined white sugar. That locally made sugar is called here chancaca and is soooo good. It comes with all the mineral and nutrients vs the white refined sugar. In Lima is sold as chanchaca , but we also can find it as brown granules (panela). We are buying it here is the form of granules and can last 6 months or more in a plastic container. It is 50% more expensive but so good because no side effects and diabetes. The reason for this is because of the additional minerals as calcium. Peru is a farming country with thousands of experience. Actually a new law is trying to regulate burning sugar cane stubble -> PROHIBICION QUEMA RASTROJOS PERU . This way less possibilities having forest fire in the Andes. It is good to burn it as fuel for the oven/cooker is a controlled environment, but very bad when burning in open field because hot ashes spread easily in the dry season.

[@AbundantLivingEcuador]

Thank you for sharing, David! It's really interesting to hear about the two types of sugar cane in Peru and how they are used. The fact that chancaca retains all the minerals and nutrients makes it a much healthier option compared to refined white sugar. I agree that the process of burning sugar cane in open fields can be dangerous, especially during the dry season, and it's great that there's a move to regulate it in Peru. Here in Ecuador, they are also trying to regulate it with laws in place, but unfortunately, field burning still occurs. Thanks again for the insights and for watching the video!

[@felixj6297]

Ça ressemble au procédé pour obtenir du sirop d'érable.