A Food Toxicologist in Guatemala: Analyzing Acrylamide in Panela

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By: F2F Guatemala Volunteer, Katherine Li

In November 2017, I had the opportunity to travel to Guatemala and volunteer as a food toxicologist for the F2F program. The main organization I worked with, Industria Panelera de Guatemala (IPAGUA), produces dulce panela, using a manufacturing technique that is the first of its kind in Guatemala. The process of making panela, which includes boiling cane sugar at high temperatures, can generate acrylamide. Worldwide, acrylamide is a food toxin with rising concern, as it has been classified as a probable human carcinogen, and is present in a lot of commonly-consumed foods (e.g., french fries, potato chips, toasted bread, coffee). Research on acrylamide formation in panela is limited, and Guatemala currently does not have an in-country laboratory that can reliably measure acrylamide in food products. As such, the purpose of this assignment was to help determine which stages of the panela manufacturing process generates the most acrylamide (with the goal of minimizing acrylamide formation), and to help laboratories develop an analytical method for analyzing acrylamide in food products.
[Left] Pablo (on the board of directors of IPAGUA) and Angela, a food engineer from Federacion Comercializadora de Café Especial de Guatemala (FECCEG), in the early mornings of the sugar cane harvest and juicing, which occurs just before start of processing. [Right] Starting the fire

Fabi, a senior chemist, preparing an analytical standard 
Panela is a staple sugar in Latin American diets, yet little is known about this food elsewhere. The process of its manufacture is simple yet mesmerizing to watch. At IPAGUA’s factory, the process starts with harvesting the sugar cane, followed by extraction of the cane juice, and boiling of the juice. It’s a tricky, almost intuitive process. “Starting the fire is considered the most important job in the entire factory”, they tell me, “It has to be the right temperature [for boiling] or else the entire process won’t work.” After the final boiling, the sugar is pulverized into dulce panela, which resembles finely-powdered brown sugar. The sugar cane pulp is laid out and dried, and used as fuel for the fire the next day. IPAGUA’s factory can make up to 0.8 to 1T of panela per day, and 250T per year.

After spending time at the panela factory, I met with analytical experts at Universidad de San Carlos, Universidad del Valle, and private laboratory in Guatemala to work on developing an analytical method to analyze acrylamide in panela. Some of the staff had been working there for decades, were experts in analytical toxicology, and committed to seeing this project through for the benefit of their country. I also presented on acrylamide to a public university audience, and to the export industry. After my presentations, I received all kinds of questions, with people wanting to know what foods they should start avoiding, to if acrylamide will be an issue in their company’s biscuits and bread products. Although the health effects of acrylamide for humans are still unclear, starting the conversation is the first step in driving interest in studying acrylamide, especially as it pertains to Latin American diets. For me, this assignment has been a great learning experience, not only on panela, but also on the welcoming people and vibrant culture in Guatemala. Hopefully this visit will have propelled further understanding of acrylamide in Guatemala, to benefit consumers, researchers, and the food industry. 
Meeting some staff members at the Universidad del Valle

Presenting on acrylamide to a public audience at the Faculty of Pharmacy of the Universidad de San Carlos


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