In 1997, Josué Rodríguez Negrón and Jajaira González Rivera, then students of Agronomy at the Colegio in Mayagüez, envisioned the potential of pana (panapén, mapén) despite being told it was not a viable crop. Years later, in 2014, they purchased a large plot of land in Utuado, planted over 500 pana trees, and named it 'Finca Dos Hermanas' in honor of their daughters.
Initially, they aimed to produce tostones, but after Rodríguez Negrón developed gluten sensitivity, they shifted their focus to making gluten-free pana bread. Despite facing discouragement and lack of financial support from banks, they persevered and, after around 200 attempts, found the ideal recipe.
Their company, Entre Panas, was born, and they have since been committed to responding to the dietary needs of their customers, including those with gluten intolerance. They have also developed croutons without gluten and have successfully penetrated the market, with their business growing through agricultural markets, gaining traction after Hurricane María, and consolidating during the pandemic.