CHILE

Untitled Slide

The population of Chile is 17.95 million

The terrain of Chile is mountainous

The size of Chile is 291,933 square miles

SEASONAL CLIMATE OF CHILE

• The hot season lasts for 4 months, November through March, the average temperature is 81 degrees
• The hottest month is January with an average of 86 degrees
• The cool season lasts 3 months, May through August, average temperature is 65 degrees
• The coldest month is July with an average of 60 degrees

Chile's government is a Republic Government. They elect a president that is head of the state and government, and they have a judicial branch and congress.

There are many things in Chile impacting their food options and availability. The climate can affect what kinds of foods you can grow, for example if it's too dry or too rainy. Also the mountainous terrain in Chile can make it difficult.

AGRICULTURAL PRODUCTION IN CHILE

• Forestry
• Logging
• Fishing
• Livestock
• Crops - wheat, corn, oats, beans
• Food - grapes, pears, onions, peaches, garlic, asparagus

MAJOR EXPORTS

• Copper
• Fruits
• Fish

MAJOR IMPORTS

• Machinery
• Electronic equipment
• Vehicles

IMPORTANT CUSTOMS

• Most are Roman Catholic
• Family is very important, most businesses are 100% family run
• If you are invited to their house always bring a gift
• First names are only used if you are friends
• Do not give scissors or knives as gifts, this means you want to end your friendship

An area of concern in Chile is the destruction of their rainforests. They are being destroyed for wood and farming. 14% of Chile was rainforest, now it is 6%.

INTERESTING FACTS ABOUT CHILE

• 1/3 of the worlds copper is produced in Chile
• Chile is the longest country in the world, it is 2,647 miles long
• Longest dry spells, it did not rain for 40 years in the Atacama Desert in Chile
• Divorce in Chile was illegal until 2005
• There are over 1300 volcanoes in Chile, some still active

CHILEAN COCADAS COOKIES

• 4 egg whites
• 1 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 Tablespoon honey
• 2 cups shaved coconut (unsweetened)
• 1 teaspoon vanilla
• 1/4 cup all-purpose flour

DIRECTIONS

• In a medium-sized pot, combine all the ingredients and mix well.
• Cook over medium-low heat while constantly stirring. When the mixture is thick and bubbling, remove from heat. This should take 12-15 minutes, but be careful to not over-cook or let the contents turn brown.
• When finished, transfer to a bowl to stop the cooking process and let cool for 10 minutes. The mixture should be comfortable to touch (not hot) when forming the cookies.
• Next pre-heat your oven to 350°F and cover a baking sheet with a silicone baking mat or parchment paper.
• To form the cocadas, take small spoonfuls of the prepared coconut - about 1 1/4-inch wide - and place over the covered baking sheet. The cookies can be placed close together since they won’t rise in the oven.
• Bake for 18-20 minutes until the cookies look like they’re about to burn, to get a nice, crispy outside. Remove from the oven and let cool on the sheet before storing.

DIRECTIONS CONTINUED

• Next pre-heat your oven to 350°F and cover a baking sheet with a silicone baking mat or parchment paper.
• To form the cocadas, take small spoonfuls of the prepared coconut - about 1 1/4-inch wide - and place over the covered baking sheet. The cookies can be placed close together since they won’t rise in the oven.
• Bake for 18-20 minutes until the cookies look like they’re about to burn, to get a nice, crispy outside. Remove from the oven and let cool on the sheet before storing.