Elaboración de un licor crema artesanal de arroz de la variedad feron del cantón Macará, provincia de Loja

Abstract

Abstract: This research project focuses on the production of an artisanal cream liqueur using "Feron" rice from the Macará canton. The lack of diversification in the use of this rice has limited its applications to traditional practices, ignoring its potential in liqueur production. This gap in the literature and local practices highlights the need to develop appropriate processing techniques and recipe formulation to create a quality product that appeals to both local consumers and external markets. The relevance of this project lies in the economic and cultural importance of rice. Its use in the production of cream liqueur could boost the region's economic development and promote its local identity. The research is based on a background review of liqueur production and will be developed through practical experiments and focus groups that will evaluate the product's organoleptic properties, ensuring its quality. Ultimately, this project seeks to innovate in the use of "Feron" rice and contribute to the cultural and economic enrichment of the Macará canton, benefiting the community.