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Core Tip: The plenary session of the Peruvian Congress recently passed Bill No. 6730/2023-CR by a majority vote, approving that June 13 of each year be designated as "Peruvian National Bread Day" (Día Nacional del Pan Peruano) to recognize and commemorate the importance of bread in Peruvian cuisine, culture and historical heritage.

On March 19, pasteurized milk with 3.2% fat content was sold at an average of 47.13 rubles/kg, bread made from wheat flour - 81.31 rubles/kg

Paraguayan newspaper El País reported on the 17th that the Chipa rolls were rated 4.3 stars on the website, becoming one of the representatives to enhance the international status of Paraguayan cuisine, and together with "Vorívorí", which was named "the best soup in the world" by the website last year, it highlights the strength of Paraguayan cuisine. The website introduced that the Chipa rolls are a simple bread and the most common staple food in Paraguay. This famous bread is made of cassava flour, lard and anise. It was originally made by the Guarani indigenous people, who came from the Amazon region of Paraguay, Brazil and Argentina. The history of the Chipa rolls can be traced back to the time when wheat was not widely grown in South America, and cassava was the most widely used source of starch in the region. In colonial times, Jesuit missionaries mixed milk, The recipe was created after eggs and cheese were introduced to the indigenous people. Cassava starch and lard make the chipa rolls crispy, while the use of anise gives it an unusual and unique flavor. The website states: "For Paraguayans, chipa rolls are daily bread, eaten with meals or as a snack. Traditionally, people make this bread at home. But there are also specialized vendors selling chipa rolls along the streets, especially along highways. Although Paraguayans can eat chipa rolls all year round, its importance is more prominent during Holy Week, and people usually make and eat this bread during Holy Week celebrations." It is reported that from a sociological point of view, in Paraguay, the consumption of chipa rolls is a social custom that is not only wide-ranging, And the quantity is large. Chipa rolls are one of the main dishes for breakfast. It is one of the terere rupa (savory food eaten before drinking yerba mate tea). Paraguayans believe that yerba mate tea should not be consumed on an empty stomach, so they will eat some terere rupa first. In the afternoon, chipa rolls are the ideal accompaniment to cooked yerba mate (cocido), which is brewed from yerba mate leaves and can be added with milk or coconut flakes according to taste. At cocktail parties, there is a variant called "chipita", which is an appetizer on a fine table. It is crunchy and small, perfect for social occasions. Coronel Bogado, Itapúa Province is known as the "National Chipa Roll Capital". Other cities are also trying to maintain their own unique traditional production methods, such as Eusebio Ayala, formerly known as Barrero Grande, the home of Barrero Chipa Rolls (Chipa barrero) was born there.