Artisanal producers of raspadura, Panama’s traditional cane sugar block, are struggling to compete with cheaper, mass-produced panela imported from neighboring countries. The centuries-old craft, deeply rooted in rural culture, faces an uncertain future as economic pressures mount. This conflict between heritage and globalization is now sparking legislative action in the National Assembly.
Rafael Fernández, a raspadura and cane honey producer, explained the growing difficulty of this competition in a conversation with La Prensa. He stated that the most costly aspect is producing the raw material, the sugarcane itself, which requires extensive care, time, and fertilizer. The price for these inputs has risen sharply in recent years.
“To be able to make a profit, I have to sell by the pound,” [Translated from Spanish] Fernández said. He added that his price is around one dollar and twenty-five cents, which can increase by up to seventy-five additional cents upon resale. This final price still exceeds that of the imported product found on supermarket shelves.
The imported panela, often retailing for less than $1.80, has created a tangible negative impact on local business. Fernández claims to have noticed this effect for roughly seven years. He warned that the foreign product, due to its lower cost, could potentially displace the national one entirely.
@enmipanama ¿Sabes cómo se hace la raspadura? 🍯✨ Es parte de un proceso dulce y tradicional. ¡Te lo muestro! Todo comienza con la miel de caña, que se extrae del jugo de la caña dulce. 🎋🔥 Luego, se cocina a fuego lento hasta que se concentra y se vuelve dorada y espesa. De esa miel espesa se forma la raspadura, un dulce tradicional que endulza cualquier momento. 🍬❤️ Ademas de este proceso pueden obtener miel de caña y guarapo. #mieldecaña #guarapo #raspadura #cañadeazucar🎋🎋 ♬ Panamá Mia – Erika Ender
An Artisanal Process Under Threat
The creation of authentic raspadura is a slow, physical craft. It begins before dawn with the cutting of sugarcane that took a year to mature. The stalks are then crushed in a traditional trapiche, a mill often still powered by horses, to extract the verdant, sweet juice known locally as “guarapo” or “caldo.” This juice is poured into large cauldrons and cooked over a wood fire for at least six hours until the water evaporates, leaving a thick amber syrup.
Master sugar makers, known as meleros, judge the precise moment by sight. The syrup is then poured into molds, traditionally hand-carved from wood and measured by eye to ensure uniform blocks. The resulting dark brown block is a staple that has sweetened generations. Today, that rhythm is challenged by brightly packaged, industrially produced panela filling supermarket aisles.
Official data specifically on panela imports is scarce. Figures from the Panamanian Food Agency (Agencia Panameña de Alimentos) show Panama imported 72.5 million kilograms of food in early 2025. Within the broad “sugars and confectionery” category, competitive pressure comes primarily from Colombia and Costa Rica. Their large-scale production models allow for lower costs and easier market penetration.
Legislative Response to Protect a Heritage
In response to this threat, a legislative proposal has been put forward. Project Law 484 was presented to the Commission of Agricultural Affairs in October 2025. Independent deputy Jonathan Vega is its proponent, seeking to protect both the tradition and the approximately 1,200 local producers nationwide.
The bill aims to amend Law 69 of 2001, which currently regulates the domestic panela activity. The existing law addresses imports only minimally, stating that imported products must comply with Panamanian norms. The new proposal seeks to strengthen protections and formally recognize raspadura as part of the country’s agri-food heritage. It also intends to regulate production more thoroughly to safeguard the sector and ensure all products meet required health registrations.
“This initiative seeks to preserve the cultural patrimony,” [Translated from Spanish] Deputy Vega told La Prensa, emphasizing that raspadura is considered part of the national agro-alimentary heritage. The regulatory push is seen as a way to protect the sector from being overwhelmed by foreign competitors.
For producers like Fernández, the legislative support could be crucial. He admits that his business currently stays afloat through the sale of cane honey, a less demanding process with a lower price point. The enduring quality of raspadura itself, however, remains a key strength. A properly stored block can last up to a year without spoiling, a testament to its pure, traditional makeup.
The heart of the issue lies in the Azuero Peninsula and other rural zones where this craft is a cultural touchstone. The sound of the trapiche and the smell of boiling cane syrup are more than production steps. They represent a living history. The potential loss of this industry would erase more than just a product. It would silence a piece of Panama’s rural identity, a scenario the proposed law hopes to prevent. The government’s approach to such economic and cultural challenges is evolving, as seen in its broader strategies alis fern for balanced growth.
Consumers now face a clear choice. They can purchase the cheaper, imported block of sweetener. Or they can seek out the authentic raspadura, supporting local agriculture and paying for a skill built over generations. The survival of the tradition may ultimately depend on whether Panamanians value that distinction enough to pay a little more. This cultural-economic decision mirrors other national priorities, such as the commitment para poder to stand for democratic values abroad.