They establish quality requirements to make chicha morada at an industrial level

The chicha morada It is a popular consumption drink that has been part of our Peruvian gastronomy since the time of the Incas, internationally recognized for its distinguished and unique flavor. For this reason, the National Institute of Quality (Inacal), a body attached to the Ministry of Production (Produce), approved a new technical standard that establishes the quality requirements that must be met to produce this soft drink industrially, in order to raise its production standards and increase its commercialization.

“The application of this technical standard will allow to give greater added value to this emblematic, traditional and native drink of Peru., by incorporating technical criteria and quality controls in its preparation, treatment and packaging to ensure its safety and conservation in its different presentations; seeking to position it in new markets safely, given its economic, social, and cultural impact,” said César José Bernabé Pérez, executive president of Inacal.

Likewise, the executive pointed out that this measure will contribute to the generation of higher income for farmers in the regions of Áncash, Apurímac, Arequipa, Ayacucho, Cajamarca, Huánuco, Huancavelica, Ica, Junín, La Libertad, Lima and Moquegua, dedicated to the cultivation of purple corn.

Many nutritional properties are attributed to this drink due to its high anthocyanin content., purple pigment that acts as a powerful natural antioxidant that can prevent cell degeneration, regulate blood pressure and reduce cholesterol. In addition, it provides significant amounts of starch, protein, minerals and vitamins (B complex and ascorbic acid).

What are the requirements to make chicha morada?

According to NTP 103.004.2023. REFRESHMENTS. Purple chicha. Requirementsthis drink comes from the Peruvian purple corn Zea mays amilácea (L), purple variety, obtained mainly by hot aqueous extraction of the soluble material from the cob of the grains and the tuza or coronta.

Here are its main quality specifications:

• The chicha morada It must be made from purple corn; fruits, such as pineapple, apple or quince; spices (cinnamon or cloves); sweetening agents and acidity regulators.
• Only acidulant, preservative and sweetener additives allowed by the competent national authority or, failing that, by the Codex Alimentarius, can be added.
• Anthocyanins from exclusively the extraction of purple corn, grain or gopher (coronta) can be used. The use of other colorings or flavorings is not allowed.
• For its elaboration, Drinking water must be used that complies with the provisions of current national legislation.
• The product must be of a characteristic deep purple color, with a sweet and slightly acid taste.
• Prior to its packaging, it must receive a heat treatment or equivalent to ensure its safety and adequate conservation.
• Sanitary type first-use containers and hermetic closure must be used to protect the content of the product.
• The chicha morada Ready for consumption, it must be packaged in containers that ensure the safety and preservation of the product during storage, transport and sale.
• The product must be free of pathogenic microorganisms, toxins and any other microorganism that causes its decomposition.