Browsing by Author "Naranjo Cedillo Pablo Andrés"

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    Elaboración de salsas a base de tomate riñón como proceso de aprovechamiento del remanente producido en la comunidad de la Parroquia Las Nieves
    (Instituto Superior Tecnológico Particular Sudamericano, 2024) Naranjo Cedillo Pablo Andrés
    The use of the riñon tomato has become essential worldwide, that is why many different countries have taken advantage of their climate and soil to cultivate this product in large plantations which allows them not only to generate profits but also to obtain their raw material. There is a small parish known as “Las Nieves” located in the canton Nabón where there is currently a greenhouse of a riñon tomato plantation that consists of 18,600 plants. This greenhouse is situated at 3400 meters above sea level, with a climate that is around 18°C, tomatoes produce are sort out according to weight, quality and size and are exported to different cities in the country such as Cuenca, Catamayo, Machala to name some. This plantation also benefits the adjacents communities of the parish such as San Marcos, Nabón and of course the downtown people who are direct consumers of the raw material. The objective of this research is to make sauces derived from the rinon tomato based on the raw material waste left by the agricultural producers of the “Las Nieves” parish. All of this has been conducted through a diagnosis carried out in the field of action by applying different techniques such as the observation, interview and surveys, which helped us to analyze the data that allowed us to determine the percentage of acceptance of the proposal to later finish the investigation with the desired results. The analysis of data interpreted from the tabulation of the survey showed that both the agricultural producers and the different experts in the area of the Instituto Tecnologic Sudamericano liked the different sauces made. The percentages of acceptance are as followed: for the artisanal tomato sauce 90%, pomodoro sauce 70%, BBQ sauce 70%. Concluding with the validation of the proposal presented and made available to agricultural producers we can say that the tomatoes considered as waste can be utilize to make different sauces as this study showed. The study met the desired results seeked and help farmers to learn how to reduce the waste rate generated when sorting out tomatoes in differents categories. Finally, it has been demostrated that the loss value can be reduced, thus improving their economy.