Elaboración de tres conservas artesanales a base de uvilla enfocado en las zonas de producción de Saraguro de la provincia de Loja en el año 2020

Abstract

Abstract: The proposal of three preserves made from the uvilla, with an economic approach, social and community, arose from the need to investigate and analyze production, commercialization and processing of grapes in the market. The uvilla, given its versatility in gastronomy, had the potential to become a prominent product in the region. In order to delve deeper into this topic, a methodological approach was applied inductive and synthetic, using bibliographic, experimental and research tools focus group. The tasting technique and a standard organoleptic evaluation of the three developed products were used to obtain significant results. In addition, Through the use of the process manual and good manufacturing practices, the canned were aligned to the standards established by the institutions that control the quality of this type of food products processed nationally, creating preserves based de uvilla and promoting the improvement of trade and distribution conditions for the small uvilla producers in the area.