Andean Papaya

27 December, 2019

Cultivated at more than 2,500 masl, by small farmers in high Andean areas, organized in sustainable production chains.
It stands out for its unmatched flavor, aroma and texture. It protects the gastrointestinal system and activates the immune system.
Under its new local brand in Peru, Miskichay, which in Quechua language means “my sweet”, this is a characteristically Peruvian sweet grown by farmers in small plots in the high Andes.