agricultural activity of that country. That year, it was ninth in contributions to production value. Similarly, it represents 10.7% of the area for permanent crops and 6.2% of the total area cultivated in Colombia, sixth place among the country's crops, behind only coffee, corn, rice, bananas, and cotton. This product is produced predominantly in the rural economy, the basic economy of 236 municipalities in 12 national departments. An estimated 70,000 farm units cultivate sugarcane for mills, which generate more than 25 million annually in wages, employing around 350,000 people, or 12% of the economically active rural population, making it the second-largest employer after agricultural coffee production. Worldwide, the Colombians are the largest consumers of sugarcane, at more than per capita. To the extent it is a low-cost sweetener with important contributions of minerals and trace amounts of vitamins, high intake occurs mainly in strata. Panela consumption represents 2.18% of expenditures on food and in some areas accounts for up to 9% of food expenditures in low-income sectors. Uses Panela was originally created as an easier way to transport sugar. It is used to make chancaca. In Peru, chancaca is used in typical food such as champús, picarones, calabaza al horno, and mazamorra cochina. In Costa Rica, it is used in preparations such as tapa de dulce and agua de sapo. In Chile, it is used for sweet sopaipillas. A very common use of panela in Colombia is for aguapanela, one of its most widely consumed beverages, and an important source of calories for working people, especially in rural areas. It is also used in the preparation of guarapo and various desserts. Since it is a very solid block, some Colombian homes have a hard river stone (la piedra de la panela) to break the panela into smaller, more manageable pieces. Panela can be purchased in markets, local grocers, and online stores. In parts of coastal Colombia, it is also used for chancacas. Known as piloncillo in México, it is most often seen in the shape of small, truncated cones. Many Mexican desserts are made with piloncillo, such as atole, capirotada, champurrado, and flan. It is also blended with different spices, such as anise, cayenne, or chocolate. In the Philippines, panocha or in Tagalog panutsá, is traditionally used as an ingredient for latík and kalamay, as well as a comfort food eaten straight. In Venezuela, it is an essential ingredient for