Paloquemao Market, Bogota, Colombia

Paloquemao Market in Bogota is a vibrant, sensory-rich hub that captures the essence of Colombian daily life. Located just a few minutes from the city center, it’s one of the largest and most important food markets in the capital. Locals flock here for everything from fresh produce and meats to flowers, herbs, and household goods.

What makes Paloquemao truly special is its kaleidoscope of colors and flavors. The fruit section alone is a treasure trove of exotic varieties—curuba, lulo, guanábana, and pitahaya, to name a few. Vendors are often happy to offer samples, and many visitors describe the experience as a delicious adventure.

The market is divided into sections: flowers, fruits and vegetables, meats and fish, and prepared foods. The flower market is especially stunning, with Colombia being one of the world’s top flower exporters. And if you’re hungry, you’re in luck—Paloquemao is also a street food haven. You’ll find hearty Colombian breakfasts like caldo de pescado (fish stew) and lechona (stuffed pork), as well as fresh juices made from fruits you’ve probably never heard of.

Despite its size and popularity, it remains largely off the typical tourist trail, offering a more authentic slice of Bogotá. It’s open daily, but mornings are best for the full experience. Just be ready for a bit of organized chaos—it’s part of the charm.

Panorama of the main entrance of Paloquemao Market
The main entrance of Paloquemao Market is located to the west.

Chapel of Our Lady of Mount Carmel
On the right side of the entrance to the Paloquemao Market there is a chapel dedicated to Our Lady of Mount Carmel.

Featured on the chapel's altar is an image of Saint Joseph Sleeping.
This particular depiction shows Saint Joseph lying on his side, peacefully asleep. It’s inspired by the Gospel accounts in which God speaks to Joseph through dreams—guiding him to take Mary as his wife, flee to Egypt with the Holy Family, and later return to Israel. For Pope Francis, this sleeping posture represents Joseph’s deep faith and his readiness to act on God’s will, even in moments of vulnerability.
Pope Francis has had a statue of Sleeping Saint Joseph since his time in Argentina. When he moved to the Vatican, he brought it with him and placed it on his desk. He’s shared that when he faces a problem or concern, he writes it down on a slip of paper and places it under the statue—entrusting it to Saint Joseph to “sleep on it” and intercede with God.
This quiet devotion has resonated with many Catholics around the world. After Pope Francis spoke about it during his 2015 visit to the Philippines, the image of Sleeping Saint Joseph surged in popularity, becoming a beloved symbol of prayerful surrender and divine trust.

Entrance to the Central Nave of the Paloquemao Market
Above the entrance, the sign says: Welcome, all of Colombia in one place.

Fruit and vegetable market

The Colombian soursop
Known locally as guanábana—is a tropical treasure with a flavor as wild as its appearance.

Native to the Americas and especially beloved in Colombia, this fruit grows on the Annona muricata tree and thrives in the country’s warm, humid lowlands.
On the outside, it looks like a green, spiky football.
But slice it open, and you’ll find soft, white, custard-like flesh dotted with glossy black seeds.
The taste? Imagine a mashup of pineapple, banana, and strawberry with a creamy coconut twist.
It’s no wonder Colombians enjoy it fresh, in juices, smoothies, ice creams, and even desserts like merengón—a meringue treat layered with fruit.

Red plums
In Colombia, what many refer to as “red plums” are often Spondias purpurea, locally known as ciruela or ciruela huesito.

These small, vibrant fruits grow on deciduous trees native to tropical regions of the Americas, including northern Colombia. When ripe, they turn a deep red or purple and have a sweet, tangy flavor reminiscent of traditional plums, though with a tropical edge. The pulp is juicy and golden, wrapped around a large central pit.
They’re typically enjoyed fresh, but Colombians also pickle the unripe ones in vinegar with chili and salt, or boil the ripe ones into sweet syrups and preserves. Street vendors often sell them in plastic bags, sometimes with a dash of lime and chili for that extra zing.
Interestingly, “Red Plum” is also a name given to a coffee processing method in Colombia. At Finca El Paraíso in Cauca, producers like Diego Bermúdez use a fermentation technique that enhances red fruit notes—like plum, raspberry, and strawberry—in the coffee’s flavor profile. This method involves anaerobic fermentation and thermal shock to lock in those juicy, fruity characteristics.

Tuberous nasturtium
Known scientifically as Tropaeolum tuberosum and locally as cubio or mashua, is a Andean root crop with both culinary and cultural significance.

These tubers are typically cream-colored with purple “eyes” and can grow 4 to 8 inches long. They’re part of a climbing perennial vine that produces vibrant orange flowers and thrives in the cool, high-altitude regions of the Andes—including Colombia’s Boyacá Department.
Raw, the tubers have a sharp, peppery taste due to mustard oils (isothiocyanates), but cooking mellows them into something more like a turnip with a floral twist. They’re often roasted, boiled, or even grated raw like horseradish.
Mashua is rich in vitamin C, fiber, and essential amino acids. Some varieties even contain compounds with potential antimicrobial and anti-inflammatory properties.
Farmers in Colombia often plant mashua alongside potatoes because its strong aroma repels pests like nematodes and aphids. It’s a natural ally in sustainable agriculture.
The Incas reportedly fed mashua to their soldiers to suppress libido—earning it a reputation as an anaphrodisiac. Whether myth or science, it adds a layer of intrigue to this humble tuber.

Many eggs of different sizes and prices

Cachara or Pseudoplatystoma fasciatum or barred sorubim or barred catfish
The cachara (Pseudoplatystoma fasciatum) is a prized ingredient in Colombian Amazonian and Orinoco cuisine, celebrated for its firm, boneless flesh and rich flavor. Its versatility makes it a favorite in both traditional and modern dishes.

One of the most popular methods is grilling the whole fish over open flame or hot coals, often wrapped in banana leaves. This technique infuses the meat with a smoky aroma and keeps it moist—perfect for riverside meals in regions like Vichada and Guainía.
Cachara is a star in hearty Amazonian stews, where it’s simmered with yuca, plantains, and native herbs. Its firm texture holds up well in broths, making it ideal for dishes like sancocho de pescado or viudo de pescado.
In urban areas, cachara is often filleted and deep-fried, served with coconut rice, patacones (fried plantains), and a squeeze of lime. Its mild flavor pairs beautifully with tangy sauces like hogao or garlic-lime butter.
Though less common than coastal varieties, some Amazonian ceviches use lightly cured cachara, marinated in citrus juice with onions, cilantro, and chili for a refreshing twist.
In remote communities, cachara is sometimes smoked or sun-dried for preservation, then rehydrated and cooked in soups or shredded into rice dishes.

Loricariidae
Colombia is a hotspot for Loricariidae, the family of armored catfishes known for their bony plates and sucker-like mouths. These fish are incredibly diverse in Colombia’s river systems, especially in the Amazon, Orinoco, and Magdalena basins, and they play vital ecological and cultural roles.

Colombia continues to yield new species. For example, a recently described Loricaria species from the upper Amazon basin is distinguished by its dark, unbanded fins and unique abdominal plating.
Some species, like Rineloricaria atratoensis, are found only in specific Colombian rivers such as the Atrato.
Loricariids help control algae and detritus, contributing to water quality and nutrient cycling. Their varied diets include periphyton, insects, and even wood in some lignivorous species.
Many Loricariids, especially the more colorful or uniquely shaped ones, are exported for aquariums worldwide.
Indigenous and rural communities often recognize these fish by local names and use them in traditional diets or ecological practices.

Tamarillos
In Colombia, the tamarillo—known locally as tomate de árbol—is a beloved fruit with a tangy-sweet flavor that lends itself beautifully to both savory and sweet dishes.

One of the most popular uses is in *jugos naturales* (fresh fruit juices). Tamarillo is blended with water or milk and sweetened to taste, creating a refreshing drink with a tropical zing.
Tamarillo is often cooked down into savory sauces, especially in the Andean regions. These sauces accompany grilled meats, empanadas, or even rice dishes. The fruit’s acidity and vibrant color make it a natural fit for spicy or garlicky preparations.
Tamarillo’s tartness pairs well with sugar and spices, making it ideal for jams, chutneys, and even pickles. These are sometimes served with cheese or roasted meats.
Though less common, tamarillo can be baked into tarts or used as a topping for ice cream and yogurt. Its bold flavor adds a tropical twist to traditional sweets.
When peeled and sliced, tamarillo adds a tangy punch to salads, especially when paired with avocado, onions, and citrus dressings.

Strawberries and blackberries
In Colombia, strawberries and blackberries—fresas y moras—are a dynamic duo in the kitchen, especially in the Andean highlands where both fruits thrive. When used together, they create a vibrant balance of sweetness and tartness that’s beloved in both traditional and modern recipes.

Jugo de fresa y mora is a staple in Colombian homes and restaurants. Blended with water or milk and sweetened with panela or sugar, it’s a refreshing drink often served with lunch.
The two berries are frequently cooked down into a syrupy sauce or purée, perfect for drizzling over postres like flan, cheesecake, or cuajada con melao (fresh curd with syrup).
You’ll find them together in layered cakes, jelly rolls, and roscones (sweet bread rings), where their contrasting colors and flavors make for a beautiful and tasty filling.
In urban cafés and homes alike, strawberries and blackberries are layered with yogurt, granola, and honey for a wholesome breakfast or snack.
Homemade or market-sold mermeladas mixtas (mixed jams) often feature this pairing, spread on toast or served with cheese.

Cassavas
In Colombia, cassava—known locally as yuca—is a culinary cornerstone that cuts across regions, classes, and cooking styles. It’s not just a side dish; it’s a cultural mainstay with deep roots in both indigenous and Afro-Colombian traditions.

Yuca Frita (Fried Cassava): Thick-cut and double-fried until golden and crispy on the outside, fluffy on the inside. Often served with ají (spicy sauce) or as a side to grilled meats in asados.
Carimañolas: These are torpedo-shaped fritters made from mashed cassava dough, stuffed with seasoned ground beef or cheese, and deep-fried. A popular breakfast or snack, especially along the Caribbean coast.
Pandebono: A beloved cheese bread made with cassava flour, eggs, and cheese. Slightly sweet and chewy, it’s a staple in bakeries and often enjoyed with hot chocolate.
Yuca Arepas: A twist on the classic corn arepa, these are made with grated or mashed cassava and cheese, then grilled until crispy on the outside and gooey inside.
Sancocho de Yuca: In hearty stews like sancocho, cassava is boiled alongside plantains, corn, and meats. It absorbs the broth’s flavor and adds a starchy richness to the dish.
Casabe: In some indigenous communities, bitter cassava is processed into a flatbread called casabe, made safe through traditional detoxification methods.

Mangoes
Thanks to the country’s diverse climates, especially in the Caribbean and Andean regions, mangoes are available in many varieties and ripeness levels, each with its own culinary charm.

Mango biche (green, unripe mango) is a beloved street food. Vendors slice it into strips and serve it in plastic bags with salt, lime, and sometimes chili powder. It’s tangy, crunchy, and wildly addictive.
Ripe mangoes are blended into jugos naturales, often with water or milk and sweetened with panela. These are staples at lunch tables across the country.
Mango cubes add a sweet-tart punch to tropical salads, often paired with avocado, red onion, and cilantro. Mango salsas are also used to top grilled meats or fish, especially in coastal cuisine.
Mangoes appear in mousses, ice creams, cakes, and even postres fríos like gelatins and puddings. Their natural sweetness and vibrant color make them a favorite for festive treats.
Cooked mango is used in savory-sweet sauces that accompany pork, chicken, or empanadas. These preparations often include garlic, vinegar, and spices for a rich, tangy glaze.
Mango jam is a pantry staple, often spread on bread or served with cheese. Some regions also make mango in syrup (mango en almíbar) as a dessert or side.
Colombians even distinguish between varieties like mango hilacha (fibrous and juicy, great for juice) and mango azúcar (small and intensely sweet, perfect for snacking).

Pitayas
In Colombia, pitaya—especially the yellow variety (pitahaya amarilla)—is a tropical gem that’s as striking in appearance as it is versatile in the kitchen. Grown primarily in warm regions like Huila and Boyacá, Colombian pitayas have a spiky yellow skin and a sweet, gelatinous white pulp dotted with black seeds.

The most common way to enjoy pitaya is simply peeled and sliced. Its refreshing, mildly floral flavor makes it a perfect snack or light dessert—especially chilled on a hot day.
Pitaya is often blended into jugos naturales, either on its own or mixed with other fruits like pineapple or lulo. Its subtle sweetness and high water content make it ideal for hydrating drinks.
Cubed pitaya adds a tropical flair to fruit salads, both visually and in flavor. It pairs well with papaya, mango, and banana.
In some regions, pitaya is sliced and dried into chewy fruit chips. These are used as healthy snacks or crunchy toppings for yogurt and desserts.
While not a “dish” per se, pitaya is famously known in Colombia for its natural laxative properties. Many people eat a few slices in the evening to aid digestion.

Rambutans
In Colombia, rambutan—known locally as mamoncillo chino or simply rambután—has carved out a niche as an exotic, seasonal delicacy, especially in tropical departments like Chocó, Antioquia, and the Eje Cafetero where it’s cultivated.

The most common way Colombians enjoy rambutan is fresh, peeled, and chilled. Its sweet, lychee-like flesh is a popular snack, especially during harvest season (typically June to September).
Rambutan is sometimes blended into jugos naturales, either solo or mixed with fruits like pineapple or guava. Its subtle floral sweetness pairs well with citrus or creamy bases.
In upscale restaurants or health-conscious cafés, rambutan is added to tropical fruit salads alongside mango, papaya, and pitaya for a burst of texture and color.
Though not as common as other fruits, rambutan occasionally appears in postres fríos like gelatin-based desserts, panna cotta toppings, or even as a garnish for ice cream.
In some rural areas, rambutan is cooked down into preserves or syrups, often paired with panela or cinnamon, and served with cheese or bread.

Physalis
In Colombia, physalis—locally known as uchuva—is a golden-orange treasure wrapped in a delicate papery husk, and it’s as versatile in the kitchen as it is beautiful on the plate.

Colombians often enjoy uchuva raw, especially as a snack or in fruit bowls. Its sweet-tart flavor makes it a refreshing bite, especially when chilled.
Uchuva is blended into jugos naturales, sometimes mixed with other fruits like mango or pineapple. Its acidity adds brightness and depth to tropical drinks.
The fruit stars in tarts, cheesecakes, and postres fríos (cold desserts). It’s also dipped in chocolate or used as a vibrant garnish thanks to its lantern-like husk.
With its high pectin content, uchuva is ideal for making jams and marmalades. These are often paired with cheese or spread on toast.
In modern Colombian cuisine, chefs use uchuva in sauces or chutneys to accompany pork, duck, or grilled fish. Its tangy profile balances rich, savory flavors.
Uchuva is making its way into mixology, featured in drinks with gin or rum, often paired with herbs like lemon verbena for a citrusy twist.
Colombia is the world’s largest producer of physalis, and its culinary uses reflect both tradition and innovation.

Avocados
In Colombia, avocado—aguacate—is more than a fruit; it’s a beloved staple that shows up at nearly every meal, from humble home kitchens to festive feasts.

Avocado is a classic companion to ajiaco (a hearty chicken and potato soup) and sancocho. Sliced and served on the side, it adds creaminess and richness to every spoonful.
Whether mashed, sliced, or turned into a spread, avocado pairs beautifully with arepas, Colombia’s iconic corn cakes.
From simple tomato-avocado salads to elaborate rice bowls, avocado adds a buttery texture and subtle flavor that balances acidity and spice.
Stuffed Avocados: Halved and filled with tuna, shrimp, or mango salad—aguacate relleno is a light and colorful appetizer.
Avocado Sauces: Blended into ají de aguacate (a creamy, spicy sauce) or vinaigrettes for salads and grilled meats.
Avocado soup is a thing—crema de aguacate is served chilled and seasoned with lime and cilantro. It’s also blended into smoothies for a velvety texture.
While not traditionally Colombian, avocado toast has found its way into urban cafés, often topped with queso costeño or poached eggs.
Though more Mexican in origin, Colombians have embraced guacamole, especially at gatherings and barbecues.
Colombian avocados come in many varieties—from the creamy Hass to the larger, milder criollo types—and are celebrated for their flavor and versatility.

More fruits and vegetables

Panca, Guajillo, Ancho, and Morita
In Colombia, Panca, Guajillo, Ancho, and Morita refer to varieties of dried chili peppers, primarily used in Mexican cuisine but increasingly available in Colombian specialty markets and gourmet kitchens.

Panca: Also known as ají panca, this is a Peruvian chili with a mild heat and fruity, smoky flavor. It’s used in marinades and stews and is gaining popularity in Colombia due to culinary crossovers with Peruvian cuisine.
Guajillo: A mild to medium heat chili with a sweet, tangy flavor and deep red color. It’s often used in salsas, adobos, and moles. In Colombia, it’s sold in specialty spice shops and online marketplaces.
Ancho: This is a dried poblano pepper, known for its mild heat and raisin-like sweetness. It’s a staple in mole sauces and is available in Colombian gourmet stores.
Morita: A smoked, dried jalapeño, similar to chipotle but smaller and fruitier. It adds a smoky kick to sauces and stews. It’s less common in Colombia but can be found in niche spice retailers.
These chilies are not native to Colombia but are increasingly used by chefs and home cooks exploring Mexican and fusion cuisines.

Tasting of Colombian tropical fruits
At Paloquemao, you’ll find an astonishing variety of fruits—many of which are native to Colombia and rarely seen outside South America. Some must-try tropical delights include:

Lulo: A citrusy fruit with a tangy, almost electric flavor—often used in juices.
Guanábana (Soursop): Creamy, sweet, and slightly tart, with a custard-like texture.
Chontaduro: A starchy, savory fruit often served with honey or salt.
Granadilla: A cousin of passion fruit with a sweet, jelly-like pulp.
Feijoa: A fragrant green fruit with a flavor somewhere between pineapple and mint.
Zapote: Rich and sweet, with a texture like pumpkin pie filling.
Vendors at Paloquemao are incredibly knowledgeable and often offer free samples. You’ll hear them call out ¡A la orden!—a warm invitation to try their produce. Many will explain the fruit’s origin, how to eat it, and even share family recipes or folk remedies.

Panela
Panela is an unrefined whole cane sugar made by boiling and evaporating sugarcane juice until it solidifies into blocks, granules, or even liquid form. Unlike refined sugar, it retains natural minerals like calcium, iron, and potassium, giving it a rich, molasses-like flavor and a slightly earthy sweetness. The process is deeply traditional:

Sugarcane is harvested and crushed to extract the juice.
The juice is boiled in large cauldrons over wood fires (often fueled by leftover cane fiber, or bagasse).
Once thickened, it’s poured into molds and cooled into solid blocks.

This artisanal method is carried out in trapiches (small rural mills), many of which are family-run and passed down through generations.
Colombia is the world’s largest producer and consumer of panela, with over 1.4 million tons produced annually. It’s a vital economic activity in rural areas, supporting around 350,000 jobs across nearly 20,000 farms.
Panela is used in:

Aguapanela: a traditional drink made by dissolving panela in hot water, often with lime or cheese.
Canelazo: a warm cocktail with aguardiente and spices.
Desserts and sauces: from natilla (Christmas custard) to savory glazes.

Panela is gaining international attention as a natural alternative to refined sugar, thanks to its lower glycemic index and trace nutrients. Colombian chefs are also reimagining it in modern cuisine—from gourmet sauces to craft cocktails.

Bocadillo (guava paste)
Bocadillo is a traditional Colombian confection made from guava pulp and panela or sugar, cooked down into a thick paste and molded into blocks or bars.

It’s often paired with cheese in the classic combo “bocadillo con queso”, a staple snack across the country.
While towns like Vélez and Barbosa are well-known for bocadillo, Guavatá, in the Santander department, has carved out a reputation for producing what many locals call the “best bocadillo in the world”.
This small town is dubbed the “Capital Mundial de la Guayaba” (World Capital of Guava) thanks to its fertile lands and ideal climate for guava cultivation.

Large sticks of cinnamon
In Colombia, cinnamon—especially in the form of large or “huge” sticks—is a niche but growing segment within the broader spice and herbal products market.

While Colombia is not a major global producer of cinnamon (it imported over $7.3 million worth in 2023, mainly from Sri Lanka, Vietnam, and China), there is a small but notable domestic processing and repackaging industry that caters to local and regional demand.
Colombia does not cultivate cinnamon at scale like Sri Lanka or Indonesia. Instead, it imports raw cinnamon bark, often in bulk, and processes it into various formats—including long, decorative sticks used for:

Aromatherapy and potpourri
Holiday decorations
Traditional beverages like canelazo or aguapanela con canela

Some artisanal producers in regions like Santander and Cundinamarca specialize in hand-selecting and bundling large cinnamon sticks, often branding them as premium or natural wellness products.

Flower market

Colombia cultivates over 6,400 flower varieties across more than 10,000 hectares
Colombia is a floral powerhouse—second only to the Netherlands in global flower exports—and its industry is both economically vital and culturally iconic.

With major production zones in Cundinamarca, Antioquia, and the Centerwest. The country’s equatorial location, consistent daylight, and high-altitude climate create ideal growing conditions.
Key flowers include: Roses, Carnations, Chrysanthemums, Hydrangeas, Lilies and Alstroemerias.
The industry supports around 200,000 formal jobs, with a significant portion held by women—many of whom are heads of households.
Colombia exports flowers to over 100 countries, with the United States receiving nearly 80% of its output. In 2023, flower exports reached $2.08 billion, a 1.3% increase from the previous year.

Sunflower flowers
In Colombia, sunflower flowers are part of a vibrant and globally competitive floriculture industry that has blossomed into one of the country’s most successful export sectors. While roses, carnations, and chrysanthemums dominate exports, sunflowers are gaining visibility thanks to their bold aesthetic and symbolic appeal.

Their bright yellow petals and large heads make them popular for bouquets and decorative arrangements.
Sunflowers are associated with positivity, loyalty, and warmth—qualities that resonate in both domestic and international markets.
Colombian flower farms, including those growing sunflowers, often highlight eco-friendly practices and certifications like Florverde Sustainable Flowers, which appeal to environmentally conscious consumers.
The domestic market includes florists, event planners, and supermarkets, while exports—primarily to the U.S.—are supported by Colombia’s efficient logistics and trade agreements. Promotional events like Dianthus Week and collaborations with organizations such as Asocolflores help boost visibility and innovation across all flower types.

Roses
Roses are cultivated primarily in the Bogotá Savannah and Antioquia, where the high-altitude climate offers warm days and cool nights, ideal for growing premium blooms.

The country boasts around 2,500 hectares dedicated to rose production, with over 400 companies involved.
Roses are a cornerstone of Colombia’s flower exports, accounting for 22% of total flower exports, with 78% going to the U.S., followed by the U.K. and Japan.
Roses are marketed for weddings, holidays, and special occasions.
Certifications like Florverde are used to appeal to eco-conscious buyers.
Bright hues like orange, yellow, and hot pink are in high demand.
Farms often highlight artisanal care, heritage, and innovation.
The Colombian government also supports the industry through tax incentives, public floral displays, and cultural events like the Medellín Flower Fair, which doubles as a marketing showcase.

Anthurium
These tropical beauties—known for their glossy, heart-shaped leaves and vibrant spathes—are native to Colombia’s lush rainforests and have become a valuable part of the country’s floriculture sector.

Anthuriums thrive in Colombia’s humid, high-altitude regions, particularly in departments like Cundinamarca and Antioquia. Growers often cultivate them in greenhouses or shade houses, where temperature, humidity, and light are carefully controlled. Some farms are even experimenting with IoT-based monitoring systems to track soil pH and moisture, improving yield and quality.
Colombian researchers are exploring micropropagation techniques to conserve native species like Anthurium antioquiense, which is threatened by habitat loss. These in vitro methods allow for mass production of healthy plants while preserving genetic diversity.
While not as dominant as roses or carnations, Anthuriums are marketed as premium ornamental plants for both domestic and international markets. Their exotic appearance and long vase life make them popular in floral arrangements and interior decor.

Carnations
Colombia is the world’s leading producer of carnations, and it’s not just about volume—it’s about variety, innovation, and year-round quality.

Carnations are primarily cultivated in the Bogotá Savannah, where the high altitude, consistent daylight, and cool nights create ideal growing conditions. Colombian growers use hydroponic systems and greenhouse technology to fine-tune the environment, ensuring long stems, vibrant colors, and extended vase life.
The country produces a wide range of carnations, including: Standard carnations, Mini carnations and Two-tone and novelty varieties.
These unique color combinations and specialty types have helped Colombia stand out in the global market.
Colombian carnation farms rely heavily on skilled hand labor for planting, harvesting, and grading. Greenhouses are designed to optimize light and airflow, and phytosanitary controls are in place to manage diseases like vascular wilts. Many farms are also adopting sustainable practices and pursuing certifications to meet international standards.
Carnations account for about 40% of Colombia’s flower exports, with the United States as the top destination.
Colombian carnations are especially popular for Mother’s Day, Valentine’s Day, and wedding arrangements, and they’re a staple in supermarkets and floral shops worldwide.

Chrysanthemums
Colombia is a major player in the global chrysanthemum market, known for producing high-quality blooms that brighten up floral arrangements around the world.

Chrysanthemums are primarily cultivated in Antioquia, northwest of Bogotá. This region offers slightly lower elevations than the Bogotá Savannah, making it ideal for growing chrysanthemums, especially poms and disbuds—two of the most popular types.
Colombia is home to customized breeding programs, like those run by Floritec, a Dutch company with a strong presence in Antioquia. Their breeding facility in Rionegro focuses on developing varieties tailored to Colombia’s climate and market needs, including disease resistance and vibrant colors. Events like the Chrysanthemum Trials in Medellín bring together breeders, growers, and floral designers to showcase new varieties and trends.
Chrysanthemums are among Colombia’s top three flower exports, alongside roses and carnations. The U.S. is the primary destination, accounting for a large share of exports.

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Paloquemao Market, Bogota, Colombia