進口代理─阿根廷─「ASOCIACIÓN HINAJ」角豆粉

From Paraje Lote 8, in the department of Ramón Lista, in the northwest of the province of Formosa, a group of women artisans from the Wichi ethnic group belong to the Hinaj Association, which has been set up to empower and train women who are in a vulnerable situation. Today they produce handicrafts and carob flour, a star product that they intend to sell abroad. 

This carob flour is made entirely by women. Production is seasonal, since the carob tree (the native tree that produces the fruit from which the flour is made) bears fruit once a year and the fruit is available from November to February, when harvesting, conditioning, milling, and flour storage are intensified. 

Currently, production capacity is of 10 tons, but for next season the milling plant will be operational and a production capacity of 60 tons is foreseen. 

Specialists from INTI's headquarters in Formosa have assisted the Association in the development of the whole production chain, both in the production of fibers and dyes for handicrafts and in the carob flour milling circuit; this meant a quantum leap in production and the start of marketing both nationally and internationally.

The Association has received several national and international awards for its work empowering indigenous women and revaluating ancestral knowledge as well as their handicraft design worth.

The nutritional qualities of this carob flour are hardly comparable to any other flour since, in addition to containing many macro and micronutrients, it also has a high content of vitamins, iron and calcium. Likewise, it can also have up to 14% protein, which makes it a highly nutritious food that can be used in special diets and as a substitute for some foods that provide essential nutrients.

It contains lower percentages of carbohydrates and fats than whole wheat flour, as well as a higher percentage of fiber, which results in the slow passage of glucose into the blood. This is beneficial for the health of people in general and particularly for those suffering from diabetes. Also, the consumption of fiber regulates and collaborates with the intestinal transit.

Due to the presence of carbohydrates, such as sucrose, glucose and fructose, it has a sweetening power; this gives the flour a characteristic aroma and sweet flavor, allowing its use in various recipes and reducing the amount of added sugar. Additionally, in the case of people with dietary restrictions, such as celiacs, it completes the triad of gluten-free flours (chickpea, rice and carob), being the only sweet component.

The food industry is incorporating it in different products such as cakes, desserts, creams, alfajores, sponge cakes, puddings, cookies and even candies. It can also be used as a chocolate substitute in various preparations because it provides a similar color and aroma with a lower content of fats and simple sugars.

“The first approach to the Association was very technical, but when I began to get involved and learn about their attachment and love for their work, I took on the flour project with a greater degree of commitment, beyond the professional aspect. When they started the activity, the women produced the flour manually by means of mortars. Respecting their culture and ancestral values, it was decided that the best way to bolster them was by providing the know-how and the tools to help them make a quantum leap in scale and in the production system. Today, they produce volumes to comfortably trade in the domestic market and they have the vision of being able to start exporting soon,” reflects Gonzalo Robledo, technical assistant of the Association.

• HS CODE (NCM)

- 1212.92.00.00 / Carob beans