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SUMMARY
In this project, our final product consists of obtaining a sauce based on pepper
and coconuts, the concept seeks to promote the value chain of these agro
products based on biocommercial opportunities to satisfy the need of a market,
with the Ability and willingness to pay for a quality and above all healthy product.
It is a product made with cocona, which is a native fruit and pimento that is a non-
spicy chili, together merge into a sauce with exquisite taste and great qualities.
It i s a sterile food that has been subjected to a process of cooking, hot and cooled
packaging that ensures its safety, for customer safety at the time of consumption.
I. INTRODUCCIN
El Per es uno de los pases que goza con mayor biodiversidad en el mundo,
poseemos una gran cantidad de biomas disponibles, lo cual nos brinda la
oportunidad de apreciar mltiples variedades de flora y fauna.
Por ello este proyecto tiene como objetivo promover la cadena de valor de la
cocona y el pimiento mediante la elaboracin de una salsa a base de pimiento y
cocona como sustento alternativo con base en oportunidades de biocomercio,
adems de evaluar las caractersticas organolpticas y fsico-qumicas de la
salsa para su futura comercializacin tanto a nivel nacional como internacional.
II. OBJETIVOS