Artichoke hearts Fondos de alcachofa y corazones de alcachofa
This delicious conserve is prepared with water, vinegar and salt, preserving the delicate natural taste of fresh artichokes and is a tasty, all-purpose ingredient. Try it on salads, pizzas, in sauces, in pies, even fried or just with a simple dip. Artichokes are naturally high in minerals and low in calories and are a valuable component of a healthy diet.
Ingredients: Water, artichokes, salt and vinegar. Preservatives are optional benzoic sodium, benzoic potassium
Presentation: Artichoke hearts in liquid. Three different sizes of hearts are available: small, medium and large (from 4 to 7 cm.). Sizes are packed separately.
Standard packaging: Transparent glass container (net weight 1000 g.), can (net weight 840 g.)
Productos Quela was founded by Raquel Cabrera about 10 years ago, when she was searching for a way to finance her children's university education. Raquel had been working in factory that produced papayas in conserve for many years. However, low wages and difficult working conditions did not allow her to save sufficient funds to provide for the future of her two children. Employment alternatives in the rural area of La Calera, 5th region, were scarce.
Thus, building on her knowledge in the conserve production process, she started preparing conserves and jams in her own kitchen. As word of the quality of her"homemade" products spread, the business started growing. Step by step, she was able to increase production by her own means and provide work for several women in the valley.
In 2002, she started receiving support from SERCOTEC, a state institution promoting micro- and small enterprises. She has received support in the design and health and safety certification of the installation and production process and was invited to join the local women's business association (Asociación de Microempresarias de La Calera - AMEC). With SERCOTEC and the local government authorities, Raquel also had the chance to participate in several business trips and fairs in Argentina and even in Asia. In 2004, she received special recognition as the best female micro- entrepreneur of the year from the banking institution, Banefe.
Productos Quela today
Today, Productos Quela comprises various separate divisions for raw material delivery, processing, packaging and storage, certified by local and US authorities (FDA N°15852846270). The business provides permanent work for 5 to 6 women, reaching 10 to 12 women
during harvest time. Raquel's business provides a working opportunity for single mothers in difficult economic situations. Working hours are flexible, in case the women have to leave to attend school meetings or have other parenting-related responsibilities. Also, the women are allowed to bring their young children
to work and they are taken care of in Raquel's house. She enjoys the company of the children as her own have already grown up and left.
As a result of Raquel's husband's job in a local prison, the business has also given a reintegration opportunity to a young former inmate, who first started working with Raquel during her daily leave and who has now been hired. The business has a family atmosphere, where breakfast, lunch and problems are often shared. Most of Raquel's employees have been with the company for several years. Therefore, Raquel is able leave the factory without worrying about the work in the plant to promote and deliver the products, as well as participate in the many activities related to the award given to her by Banefe and as secretary of the local women's association.
In the future Raquel would like to build up a network of small local businesses to support each other in production, in order to be able to supply large orders and generate more work for the region, while preserving the advantages of a family-run, small-scale business.
The Production Process
The artichoke farmer delivers fresh artichokes to the plant 1 to 3 times a week. The artichokes are cleaned and stripped of their leaves. The clean artichokes then are precooked and placed into a liquid made of water, salt and optional preservatives (if required by the client). The mix is then put into cans or glass containers and stored in the special stockroom until delivery.
Altagracia Olive Oil comes from Chile's 6th Region, where it is produced by a small family business. The small-scale production preserves the high quality of carefully harvested olives, giving the oil a fresh, slightly grassy smell and subtle taste with a delicate spicy finishing touch. The oil has a beautiful, deep golden colour and a slightly green tinge. It provides an excellent basis for salad dressings, cooking and grilling. Try it with our artichoke hearts or give chef Sebastian Videla's vinaigrette recipe a try.
Olive varieties: Arbequino, Manzanilla. (Mixtures with other local varieties are optional.)
Harvesting method: Manual Processing method: Italian 2-step-mill
Standard packaging: 500 ml glass bottle (green), 250 ml transparent decoration bottle.
The Altagracia family business was started 5 years ago, when Magaly Calderón inherited a small piece of land close to Pichilemu and Pumanque in the 6th region.
Together with her husband, Esteban Gonzalez, and her two sons, she started looking for new uses for the 10 hectares of land - saving it from the common destiny of land left fallow when the elder generations die and youngsters move to the cities. After some investigation, they decided to invest in olive plantations and olive oil extraction, as the Mediterranean climate provides perfect conditions for high-quality olive cultivation. The family presented a project to the National Institute for Agricultural Innovation (FIA) and, after a difficult evaluation process, received support from the institute in the selection and supply of appropriate olive plants, as well as the promise of technical assistance and training for the cultivation and processing of the olives.
In 2000, the family started the first plantation in Pumanque with the help of Enrique, a neighbour. They started building a small factory next to the plantation themselves and invested in an Italian oil-processing machine. Magaly and Esteban remember how difficult the first years were, as they lacked their own capital and only after 3 or 4 years did the trees start to give fruit. They started out providing maquila-services to other olive growers in the region, before finally producing their own oil in 2004. During the years, Esteban and Magaly have received sufficient training to run the small plantation and factory and are even able to carry out simple analyses of the oil.
Today, the couple spends harvest time from April to June in Pumanque, where they run the factory in two 8 hour-shifts.
The rest of the year, Magaly takes care of the sales and marketing of the product. So far, they provide an church, a medical centre and a few restaurants with their oil. They also have a number of individual clients, who buy a bottle of oil now and then. The couple considers this a success, for they also state the difficulties they have as a small producer and also a lack of culture regarding olive oil consumption
With their first batch and sales, they were able to give Enrique, their neighbour, a part-time contract with a fixed wage and social security so he could use half a hectare of his own land for cultivation. Enrique takes care of the orchard during the rest of the year, which allows him to complement his irregular income as a carpenter with a secure wage. In Pichilemu, the family has started the second plantation, providing work for another family.
The couple would like to increase their production and sales and slowly integrate the production of neighbouring olive growers. However, their aim is and will always be to provide premium-quality oil.
The Production Process
The fresh, hand-harvested olives are delivered to the plant, where they are washed with water if necessary. Different olive varieties are processed separately. Before entering the production process, the quality of the olives is controlled, with special attention to the removal of leaves and sticks.
The clean olives are then put in a small deposit from where they are transported to the milling machine. The mill produces a thick paste/substance. In a pressing process, the oil is then extracted from the paste, leaving a residue called "orujo", which, along with saltpetre, is the only fertilizer applied to the plantation. During the whole process, the temperature is regulated to an optimum 28 to 32°C. The oil is then poured into two 1000 lt. tanks, where it undergoes a maturing process for one to two months. Esteban controls for acidity and taste.
Before bottling the oil, it is filtered. Mixtures of the oil of different olive varieties are made to give the oil a specific taste.
12 artichoke hearts 2 tbsp double cream 100 g grated parmesan cheese Salt and pepper
Break down four artichoke hearts into a paste and mix with cream and salt and pepper to taste. Fill the remaining artichoke hearts with the mixture and top with grated cheese. Cook in preheated oven at 220 C for 5-7 minutes until cheese is browned.
20 large spinach leaves 1 medium-sized lettuce 4 artichoke hearts
1 avocado 11 cherry tomatoes Watercress to decorate
Wash spinach, lettuce, tomatoes and watercress separately and place everything in a bowl except the watercress. Chop the artichoke hearts into quarters and peel and dice the avocado and add to the bowl. Garnish with watercress and serve with olive oil vinaigrette.
Aromatic herbs are not only a tempting alternative for a relaxing tea hour or as an ingredient for all kinds of dishes, but also benefit your wellbeing. In this section you will find traditional Chilean herbs used by Indigenous people since ancient times, as well as some newer introduced species which have been well adopted by the Chilean cuisine.
All our herbs are carefully selected, dried and packaged by the Luxcamp Company to preserve the herbs' natural aroma and colour.
The boldo tree is native to the mountain ranges between the 4th region (Limari region) and the 10th region (Lake Region). Originally associated with the Mapuche people of the 9th region (Araucania), nowadays boldo is popular throughout Chile and exported to more than 20 countries. The small, dense, light-green leaves are collected between September and November. In order to protect the plant from extinction, use is regulated on a national basis. The Peumus Boldus is closely related to the laurel family and has an aromatic, slightly bitter aroma. Most commonly prepared as tea, boldo is believed to relieve hepatic pain and spasms, to stimulate the appetite and as a sedative. When used in a hot bath along with large salt grains it can help relieve rheumatic pain. The packaging allows for maximum conservation of the whole leaves.
Ingredients:
Whole dried leaves from Peumus boldus. Packaging: 15 gram polypropylene bag in box for presentation or bulk. Recollection time: September - November Availability: All year
Lemon verbena can frequently be found in Chile and Peru. The leaves have an unusually pure, fruity lemon note and not only make an excellent herbal tea, but may also serve to season soups and desserts. Moreover, because of its intense scent, lemon verbena is a good ingredient for potpourri. As a medicinal herb,it is assumed to have relaxing and pain relieving properties.
Ingredients: Whole dried leaves from Aloysia tripilla.
Recollection time: November - March
Availability: All year Packaging: 7 gram polypropylene bag in box for presentation or bulk.
Different species of matico are distributed all over the Southern Latin America. In Chile, two species can be found, but only Buddleja globosa is believed to have therapeutic properties. It prefers the humid climatic areas in the hills between Santiago and the island Chiloé in the South of Chile. The shrub can reach a height of up to three meters. Between November and May it gives an eye-catching yellow or orange round flower. The chemical compound of the long green leaves is believed to help the healing of internal and external wounds.
This small, yellow-blooming herb is native to Chile's 2nd to 4th region from the Atacama to Coquimbo. Bailahuen is considered to be a stimulant with positive effects on digestion, which is why in Chile it is often served as an infusion after a meal.
This herb is used in different Chilean vegetable dishes, pasta sauces, salads, cheeses and soups. It combines deliciously with rosemary and sage.
The herb is believed to have revitalizing and anti-depressive effects, stimulating the appetite and digestion, especially when used in oily dishes. It also helps to reduce fevers and relieves coughs and bronchitis.
Ingredients: Whole dried leaves from Ocimum basilicum. Packaging: 15 gram polypropylene bag in box for presentation.
CHIVES (Allium schoenoprasum) Chives taste especially good on eggs or potatoes. The leaves are also used to decorate soups, salads, cheeses, Spanish omelettes and sauces.
Ingredients: Pure leaves of Allium schoenoprasum.
Packaging: 25 gram polypropylene bag in box for presentation.
LUXCAMP SA is part of an Integral Rural Development Project in the Maule Region and applies an Action Plan to various areas of work and connected initiatives, allowing rural families to carry out and organize their work with the aim of improving their living standards.
The company is helping to stimulate and revive traditional farm life by using qualified labour from the region; and thus, avoiding the migration of the young and women to the city. They are encouraged to develop entrepreneurial and business skills, within a framework of small and medium producers, through family education and community participation.
There are three small producers of aromatic and culinary plants and vegetables: Agrícola San Rafael and Agrícola San José in the community of Teno and Agrícola Santa Cecilia in the Romeral community, all located in the Maule Region. Eager to promote a way of improving the management of these agricultural societies, the society LUXCAMP has been created in association with the Luxembourg Housing Society. LUXCAMP's aim is to combine the production, development and marketing strengths of products such as aromatic herbs, spices and fresh and dehydrated fruit and vegetables with the highest available technology in the country.
The Producers The
villagers involved in the production process of the aromatic and culinary herbs are small-scale farmers, housewives and young people. All have been trained by LUXCAMP in plant rearing, seeding and relocation, crop development and the harvesting of fresh produce.
These farmers are dedicated to the production of herbs, tobacco and fruit, which they have incorporated into an annual system of crop rotation. Some have even integrated perennial flowers. They are located in the communities of Teno, Romeral and Río Claro.
Their wives complement the main family income, provided by the men's work, by selling fresh aromatic herbs. This group also includes young women. They are located in the villages San Rafael and El Molino in the Teno community.
Herb Cultivation LUXCAMP seeks to open up new markets and revive appreciation for and the use of ancient medical and culinary herbs, applying manual harvesting and artisanal packaging techniques. The crops are irrigated with pure, crystalline water from the Andes Mountains and cultivated without the use of pesticides and according to strict hygiene rules.
Herb Processing The drying of the herbs is carried out in machines made by the Claus Hellman Company in Germany,
with a sealed air tube and a controlled temperature of 35°C. This means that the herbs are exposed to dry air, which, as it passes through the plants, absorbs their humidity and then condensates and freezes as it passes through refrigerating boards. The newly dry and warm air passes through the plants again,so they open their stomata to get rid of water. The result are perfect leaves; leaves that are intact, natural and pure, without additives and which meet the high standards of a demanding market which values this ecological process.
A quality control lab checks and approves the existence of essential oils in the herbs in the final product.
Generally speaking, the herbs contain 12% humidity, so they can be stored in paper bags in climatized storage rooms.
The Packaging Process The packaging process of the aromatic and culinary herbs is carried out manually by trained women in the LUXCAMP processing plant in accordance with health and safety requirements.
Only herbs with leaves that comply with the high standards of the company are packaged. This involves intact leaves and flowers, which have not lost their aroma or colour and are free of foreign elements. After selecting the herbs by hand, they are filled into special bags which help conserve their aroma and then packed into the boxes in which they will be sold. It should be mentioned that the process is manned by people who do not produce aromatic herbs on their land, but this way are given a chance to be involved in the selection and packaging process.
The process is authorized and registered with the Teno Health Service.
The boldo tree is native to the mountain ranges between the 4th region (Limari region) and the 10th region (Lake Region). Originally associated with the Mapuche people of the 9th region (Araucania), nowadays boldo is popular throughout Chile and exported to more than 20 countries. The small, dense, light-green leaves are collected between September and November. In order to protect the plant from extinction, use is regulated on a national basis. The Peumus Boldus is closely related to the laurel family and has an aromatic, slightly bitter aroma.
Ingredients:
Different species of matico are distributed all over the Southern Latin America. In 
Chile, two species can be found, but only Buddleja globosa is believed to have therapeutic properties. It prefers the humid climatic areas in the hills between Santiago and the island Chiloé in the South of Chile. The shrub can reach a height of up to three meters. Between November and May it gives an eye-catching yellow or orange round flower. 
This herb is used in different Chilean vegetable dishes, pasta sauces, salads, 
cheeses and soups. It combines deliciously with rosemary and sage.
Chives taste especially good on eggs or potatoes. The leaves are also used to decorate soups, salads, cheeses, Spanish omelettes and sauces. 
LUXCAMP SA is part of an Integral Rural Development Project in the Maule Region and applies an Action Plan to various areas of work and connected initiatives, allowing rural families to carry out and organize their work with the aim of improving their living standards.
The company is helping to stimulate and revive traditional farm life by using qualified labour from the region; and thus, avoiding the migration of the young and women to the city. They are encouraged to develop entrepreneurial and business skills, within a framework of small and medium producers, through family education and community participation.
the management of these agricultural societies, the society LUXCAMP has been created in association with the Luxembourg Housing Society. LUXCAMP's aim is to combine the production, development and marketing strengths of products such as aromatic herbs, spices and fresh and dehydrated fruit and vegetables with the highest available technology in the country.
The
These farmers are dedicated to the production of herbs, tobacco and fruit, which they have incorporated into an annual system of crop rotation. Some have even integrated perennial flowers. They are located in the communities of Teno, Romeral and Río Claro.
LUXCAMP seeks to open up new markets and revive appreciation for and the use of ancient medical and culinary herbs, applying manual harvesting and artisanal packaging techniques. The crops are irrigated with pure, crystalline water from the Andes Mountains and cultivated without the use of pesticides and according to strict hygiene rules.
Germany,
The packaging process of the aromatic and culinary herbs is carried out manually by trained women in the LUXCAMP processing plant in accordance with health and safety requirements. 
involves intact leaves and flowers, which have not lost their aroma or colour and are free of foreign elements. After selecting the herbs by hand, they are filled into special bags which help conserve their aroma and then packed into the boxes in which they will be sold. It should be mentioned that the process is manned by people who do not produce aromatic herbs on their land, but this way are given a chance to be involved in the selection and packaging process.