El procesamiento de los cultivos autóctonos como alternativa microempresarial
This article aims to know the management of agroindustrial processes to improve the quality, acceptability and prolong the time of storage and subsequent consumption of native crops, especially melloco (Ullucus tuberosus Loz.), for which analyzes, diagnoses, Application of surveys and interviews to...
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2017 |
| País: | Ecuador |
| Institución: | Universidad Internacional del Ecuador |
| Repositorio: | Repositorio Universidad Internacional del Ecuador |
| OAI Identifier: | oai:repositorio.uide.edu.ec:37000/3518 |
| Acceso en línea: | https://doi.org/10.33890/innova.v2.n4.2017.156 https://repositorio.uide.edu.ec/handle/37000/3518 |
| Access Level: | acceso abierto |
| Palabra clave: | cultivos autóctonos; melloco; procesamiento; valor agregado; características organolépticas autochthonous crops; melloco; processing; added value; organoleptic characteristics |
| Sumario: | This article aims to know the management of agroindustrial processes to improve the quality, acceptability and prolong the time of storage and subsequent consumption of native crops, especially melloco (Ullucus tuberosus Loz.), for which analyzes, diagnoses, Application of surveys and interviews to know its acceptability in the local market. According to Abrigo (2016) in his study to the crop, he states that the white variety of melloco has the lowest percentage of moisture, relative to the yellow and green, being a propitious feature to process this tuber. Once the reality was known, the research aimed at recommending the peasants and inhabitants in general the diversity of unknown uses, responding to a felt need of producers to increase the value added in rural areas mainly where this tuber cultivates. The processing phase was carried out in the Laboratory of the Small Industries Area (UNL), where melloco jams were made with uvilla and babaco fruits with pulp / sugar ratios 55/45; flakes and flour made of melloco obtained with a suitable thickness of slices (0.3 cm) and an optimum drying time of 70 degrees centigrade, for the three cases were made calculations of the raw material and flow diagrams were developed for each process. The best organoleptic characteristics corresponded to the melloco jams with babaco fruits, reaching its production cost to 0,93 USD, assuming its acceptability for the low cost in relation to melloco jams with uvilla fruits that was 0.99 USD. The formulations made of melloco flour were made on the basis of comparisons made with different kinds of flour on the market, resulting in the best organoleptic characteristics made with melloco flour, whose manufacturing cost reached USD 5.62 a kilo. The packaging used for the presentation of the jams as well as the high density cases for the flour, were in accordance with itsquality. In order to determine the acceptability of the derivatives, the statistical data of the INEC were used, an estimate was made to the people who went to the markets and supermarkets to determine the population and sample, applying surveys to 497 consumers, which allowed to establish the demand Potential of cultivation, commercialization and advertising and propaganda, with which the projection could be made up to five years later. In order to carry out the commercialization, two appropriate channelswere designed, being beneficial for the farmer toobtainoacceptableoeconomicoitems. For the transfer of technology events were held in the city of Loja, with several people, who were given products to give their appreciations (organoleptic characteristics) and leaflets (triptych), showing great interest in the rescue and development of the crop and its derivatives at commercial level. |
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