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times, prior to the establishment of the Inca Empire. The current preparation can be traced through different works of the nineteenth century as those of Juan de Arona, and Carlos Prince. The oldest references to its preparation as we know it today come from the writings produced in the mid-1870s by
401:, because it is refreshing and versatile for pairing. It combines in any occasion of consumption, either individually or as a group and is consumed by young people and adults. In October, the Peruvian 'purple month' (known as the month in which the procession of the
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to which the preparer should only add water. Although consumption is massive because of the advantages of low cost and sweet taste, such products do not achieve the characteristic flavor of a chicha prepared in a
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Purple corn being boiled with a small portion of pineapple to prepare chicha morada.
465:. Universidad de San Martín de Porres, Escuela Profesional de Turismo y Hotelería.
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The manufactured product consists of chicha morada produced in a large-scale
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Two traditional
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during the year 2008 reached its zenith, in countries with an influx of
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Consumption figures for chicha morada in Peru have even reached that of
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is consumed in three ways: A traditional homemade preparation, a
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El maíz morado: investigación de la chef instructora Jimena Fiol
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together with chicha morada, but it increases during
October.
487:"Mercado de refrescos líquidos crecería más de 50% este año"
509:"Exportación de maíz morado creció 216% entre enero y mayo"
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Receta de la chicha morada tradicional en el portal Yanuq
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is added, as well as chopped fruit and lemon if desired.
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Its history and consumption was already widespread in
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or corn starch to the traditional preparation. This
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210:The pre-manufactured product is sold in two ways:
135:which is abundantly grown and harvested along the
99:is a beverage originated in the Andean regions of
179:Traditional preparation consists of boiling the
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463:Diccionario de Gastronomía Peruana Tradicional
397:Chicha morada is the representative drink of
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409:and the parishioners wear purple habits),
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302:. Its consumption is very widespread in
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90:Purple corn, pineapple, cinnamon, cloves
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317:Large-scale manufactured chicha morada.
237:As bags of purple chicha concentrate (
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217:manufactured with a basis of sugar,
120:The base ingredient of the drink is
147:the French Camille Pradier-Fodéré.
16:Prehispanic corn beverage from Peru
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413:combines a lot with the famous
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230:way, nor do they contain the
493:. 2007-11-26. Archived from
461:Sergio Zapata Acha (2006).
348:leads the export market of
331:. Its sale is prevalent in
282:by adding a binder such as
254:form that is sold in small
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234:derived from purple corn.
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372:with 23% of total sales.
113:served in restaurant in
52:Country of origin
343:Import and Export Doña
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375:In 2007, the company
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519:on 2008-08-03.
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388:purple corn
352:bottled to
339:and others.
333:restaurants
268:soft drinks
264:family size
228:traditional
181:purple corn
151:Preparation
133:purple corn
87:Ingredients
548:Categories
448:References
415:anticuchos
274:A notable
219:acidifiers
195:and a few
163:Nowadays,
33:pisco sour
419:picarones
366:Australia
329:Coca-Cola
175:product.
426:See also
294:such as
288:porridge
205:chancaca
193:cinnamon
45:Beverage
377:Alicorp
300:raisins
260:bottles
35:(left).
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432:Chicha
384:export
362:Europe
346:Isabel
296:prunes
292:fruits
215:powder
197:cloves
189:quince
129:ckolli
74:Purple
62:
370:Japan
284:chuño
243:water
239:syrup
201:sugar
125:culli
82:Glass
79:Style
71:Color
467:ISBN
407:Lima
382:The
368:and
304:Peru
298:and
256:cans
221:and
122:corn
115:Lima
101:Perú
65:Peru
41:Type
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