Aprovechamiento integral del fruto de la tagua para la elaboración de productos destinados al consumo humano y animal

Bravo Delgado, Nathaly Aracely; Lapo Díaz, Hernán Alejandro

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dc.contributor.advisor	Palacios, Sócrates, Director
dc.contributor.author	Bravo Delgado, Nathaly Aracely
dc.contributor.author	Lapo Díaz, Hernán Alejandro
dc.creator	ESPOL. FIMCP
dc.date.accessioned	2024-04-30T16:33:14Z
dc.date.available	2024-04-30T16:33:14Z
dc.date.issued	2020
dc.identifier.citation	Bravo Delgado, N. A. y Lapo Díaz, H. A. (2020). Aprovechamiento integral del fruto de la tagua para la elaboración de productos destinados al consumo humano y animal. [Tesis]. ESPOL. FIMCP .
dc.identifier.uri	http://www.dspace.espol.edu.ec/handle/123456789/60978
dc.description	La agricultura en el Ecuador es de vital importancia ya que permite crear fuentes de trabajo y, además, contribuye al desarrollo del país. Sin embargo, existe un desconocimiento y mal manejo de materias primas no tradicionales, las cuales son exportadas sin antes haberles dado un valor agregado, como es el caso de la tagua. Por ello, se propuso desarrollar una línea de procesos aprovechando de manera integral el fruto de la tagua, con el fin de elaborar un producto de consumo humano y animal, esto es, mermelada de tagua y harina de fibra, respectivamente. El proyecto se llevó a cabo a partir de información bibliográfica, identificando las oportunidades, fortalezas, debilidades y amenazas existentes.
dc.format	application/pdf
dc.format.extent	65 páginas
dc.language.iso	spa
dc.publisher	ESPOL. FIMCP
dc.rights	openAccess
dc.subject	Elaboración de productos
dc.subject	Materia prima
dc.title	Aprovechamiento integral del fruto de la tagua para la elaboración de productos destinados al consumo humano y animal
dc.type	Ingeniero de Alimentos
dc.identifier.codigoespol	T-109748
dc.description.city	Guayaquil
dc.description.degree	Escuela Superior Politécnica del Litoral
dc.identifier.codigoproyectointegrador	TES026
dc.description.abstractenglish	Agriculture in Ecuador is very important since it allows the creation of employment sources and, in addition, contributes to the development of the country. However, there is a lack of knowledge and mismanagement of non-traditional raw materials, which are exported without have not given them an added value, as is the case of ivory palm. For this reason, it was proposed to develop a processing line using the ivory palm fruit in its entirety, in order to produce a product for human and animal consumption, that is, ivory palm jam and fiber flour, respectively. The project was carried out based on bibliographic information, identifying existing opportunities, strengths, weaknesses, and threats. Likewise, the formulation of the jam was carried out by means of experimental design, considering the cost of the raw material, where treatment 1 of 9 possible options was chosen. In the case of fiber flour, a particle size of less than 1 mm was determined, which will allow it to be an inclusion into chicken feed. In addition, it was possible to stablish the design of the process line for both products, defining area divisions and activities flow, which allowed to guarantee the safety of the product. Finally, the estimated cost for both products was obtained, being $1.51 for ivory palm jam, and $6.80 for fiber flour, verifying the profitability of economic activities through a financial analysis.