Aplicación de técnicas de preparación de conservas de frutas de la familia de las caricáceas: babaco (Carica Pentagona L.) y chamburo (Carica Pubescens L.), para su comercialización

Abstract

The lack of knowledge and consumption of great Andean products in different regions of our country, has led to the oblivion of characteristic flavors. In particular, this study highlights babaco and chamburo, two fruits that are exported to Europe, but have low local consumption. The proposed thesis project consists of developing and marketing preserves and macerates of these fruits, with the aim of promoting their consumption and rescuing their culinary identity. Babaco and chamburo are fruits with similar organoleptic characteristics, with a subtle, fragrant smell and pleasant aroma, whitish-yellowish or pinkish-orange flesh when ripe, seedless, and with a slightly sweet flavor when ripe, similar to pineapple, strawberry and orange. The thesis proposes to use techniques of conservation in syrup and macerated in liquor to appreciate the flavor of these Andean fruits. In addition, it is expected that the preparation and study of organoleptic, physical, chemical characteristics, as well as feasibility studies of packaging methods, conservation and maceration, will contribute to a better presentation and commercialization of the products. The proposed methodology for carrying out the thesis is inductive, based on a referential bibliographic survey and theoretical-practical methodologies, which involve the collection of qualitative and quantitative data. The results are expected to contribute to a greater commercialization of sweet and macerated canned babaco and chamburo products, which would benefit farmers and local gastronomy by offering unique and different flavors to fresh fruit. Keywords: preserves, commercialization, babaco, chamburo, caricaceas