Browsing by Author "Pérez Ochoa Juan Francisco"

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    Aprovechamiento de hortalizas con menor demanda en las Ferias Agroproductoras del EDEC en Cuenca, mediante la transformación en conservas vegetales
    (Instituto Superior Tecnológico Particular Sudamericano, 2024) Godoy Ludizaca Pablo Andrés; Pérez Ochoa Juan Francisco
    In this research, the vegetables that were most wasted in agroecological fairs associated with the EDEC were described, causing monetary loss to the agricultural producers. The aim of the proposal was to add value to these vegetables that were wasted by turning them into vegetable preserves that would, in turn, allow them to be preserved for a longer time. Additionally, efforts were made to socialize these preserves to gauge their level of acceptance. To determine which vegetables were the most wasted, surveys and interviews were conducted with the agricultural producers, where they indicated which vegetable represented the highest loss. From the various vegetables identified, four were found to have a higher tendency: Cabbage with a total of 100%, Lettuce with a total of 70%, Beetroot with 40%, and finally Cauliflower with a total of 35%. For each one, a proposal was developed that used them as the main ingredient. With the beetroot, a carbonated beverage based on tepache was proposed, a beef stew that allowed the use of various vegetables, the cauliflower proposal was conceived as a confit that preserved the cauliflower's color and properties, for cabbage, kimchi, a Korean fermented product was produced, and finally, the relaxing properties of lettuce were used to make an infusion. Finally, to socialize these products, surveys were conducted again, resulting in a total acceptance rate of 93.3%, with the carbonated beverage made from beetroot being the most accepted with a total of 100%, demonstrating the significant interest of the agricultural producers both in buying and making these preserves for sale. Each of these products underwent different preservation techniques as detailed in this document.