Taming the Toquilla Straws

The Panama hats are made from the toquilla straws. These straws are taken from the tropical rain forest wild plant known as Carludovica Palmata. The scientific name was given by two Spanish botanists in the 18th century in honor to the King Charles of Spain (Carlos) and his wife Ludovica. To get the best quality of the straw for weaving the Panama hats, the plant is harvested when the leaves hold less moist. Each stalk has wrapped fingers inside of large multiple leaves. The Panama hats are made from these leaves, but first they have to go through certain procedures to get the straws to weave the Panama straw hats. There are four stages actually to tame the toquilla straw. All these steps are necessary to get the best straw to weave the Ecuador panama hats.

First, you need to get the straw out of the leaves. The stalks of the toquilla plants are opened and the inner tender leaf fingers are separated and split into thin straws. This takes a long time separating the individual strand of leaflets. The leaf fingers have to be split into several thin straws using the hands and bundled.

The next stage is to boil the straws in water for an hour. The straws are carefully submerged and stir constantly in the water so that the strands remain separated. All the straws must be carefully boiled. When it is boiled properly it is taken out to dry.

The Panama hat straws usually need shade for protection. They are not dried directly under the sun. Often straws are hung to dry beneath the houses or under a roof.

When the straws are dry, the next step is to bleach them. The Cuenca and the Montecristi hats differ in the process of bleaching. To make the Montecristi hats, the straws are fumed with sulfur while the Cuenca Panama hats use peroxide. The difference you get is the color of the straws. The Montecristi hats are ivory in color and the Cuenca Panama hats are white. However, the quality of the straw remains high in quality.