The alfajor is, by far, the most iconic and consumed confectionery in Argentina. From colonial times to the present, it has evolved from its Arab and Andalusian roots to become the emblem of Rioplatense gastronomy, ideal for snacks, lunches, or as the perfect souvenir. Today, this traditional recipe is reinvented in the province of San Juan with a cutting-edge twist: the incorporation of hemp flour, transforming this classic sweet into a true superfood.
What was once a stigmatized plant is now the raw material for a proposal with high environmental and nutritional awareness. This new alfajor, composed of two baked sable-style layers and a delicious filling, arrives to break the market by combining entrepreneurial ingenuity with regional productive potential.
A unique nutritional profile and suitable for celiacs
Developed by Ánika Tropea —a food scientist and cannabis activist—, this product stands out for its extraordinary nutritional properties. Being made from hemp seeds, it offers a nutritional value difficult to match by other products in the industry:
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High protein content: It becomes an excellent alternative for people who do not consume meat.
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Essential fatty acids: Contains an ideal proportion of omega-3 and omega-6.
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Gluten-free (Sin TACC): Being a non-psychoactive and naturally gluten-free flour, with official certification it becomes a super nutritious option for celiacs.
The local touch: The project has a strong federal root. The intention is to merge hemp flour with another pride of San Juan’s production, soon launching a version of pistachio alfajores.
Legal backing and industrial avant-garde
This culinary development is no coincidence. In November 2023, the National Food Commission (CONAL) officially incorporated hemp seed into the Argentine Food Code (article 9.17 of Law 18.284). Being fully regulated and in force, the food industry has the green light to register its derivatives.
San Juan is consolidated as one of the pioneering provinces by advancing with the official registration of this food through the Federal Food Management System (SIFEGA). The combination of health, innovation, and regional production positions the hemp protein alfajor at the center of an emerging industry with enormous potential.
Germán Pereira (RecetasCañameras)
