With originality, effort, and boldness, entrepreneurs are turning to a food resource that has a highly nutritious profile. The hemp seed.
This plant is surrounded by fierce controversy regarding its use, although it is worth remembering that in Argentina, the use of hemp was regulated in 2023 through Law 27669. Moreover, it is already registered in the Food Code as edible seeds.
However, despite these favorable aspects, it is difficult to bet on a raw material that is scarce in the country and carries a negative stigma for being unknown. Despite this, there are people who take risks for what they believe works well.
Thus, PureHemp, a productive family venture located in Colonia Caroya, Córdoba, is cultivating, transforming, and processing the entire hemp plant. Even the seeds. All in an agroecological manner, with traceability and consciousness.
They offer a vast array of products to the market, such as flour, oil, yerba mate, balm, extract, etc. And since last October, they have obtained the national registrations and certifications that authorize the commercialization of hemp food products.
It is completely a milestone as they are the first in the country to do so. “Family farming is much more than producing: it is a way of life and a bet on the future. At PureHemp, we are part of that tradition and carry it in our hearts.
We know what it means to sow, wait, harvest, and transform. We know that each food holds within it the story of a family, a team, and a commitment. Today we celebrate our roots and look forward with the certainty that agroecology is the way.” This is how they describe their work on their social media.
Another venture joining in is Piola, a café in downtown La Plata, the capital of Buenos Aires. They offer the option of pastries with hemp on their menu. But they go beyond offering delicious and healthy products; they also want to demonstrate, on a scientific/academic level, how nutritious their hemp recipes are.
“What we want to do with the UTN is to allow us to identify what our products contain, how much protein they have, how much omegas, how much of all the properties provided by the plant, provided by the seed.” This is how Ezequiel Uhrig, co-founder of Piola, describes it.
It is understood that it is not just about offering a menu with dishes and snacks but also about enhancing the educational aspect around hemp. “The idea of doing it with the UTN arose to be able to create a packaged pastry product, whether it be an alfajor, which was the first idea, or also making cakes and cookies.
We went to the UTN and they explained everything we need to do, so we have to adapt our production center.” This is how Ezequiel explains the path forward. “As always, Piola seeks to place a hemp product at the same level as a premium pastry product. And now we are going to release a hemp panettone.” He concludes.
It is not enough to comment and list the qualities of the hemp plant. And as a food, there are many (rich in proteins, essential amino acids, high in fiber, omegas, etc.). It is also necessary to act and get actively involved. It is essential to get hands in the soil or the dough… and do.
By: German Pereira (RecetasCañameras)
