Minimum technologies for the elaboration of products with fruits and vegetables
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Abstract
A strategy was designed to rescue the culinary knowledge of groups population of the tropical socialization of the fruit-bearing ones in the Artemisa. In the work shops were imparted with the Methodology of Popular Education, keeping in mind a focus of it generated, recipes were exchanged (minimum technologies) elaborated with fruits and vegetables that allowed to gather information on the art culinary accumulated in the knowledge of the participant ones and at the same time to transmit to the people the experiences of the investigations carried out in the Technological Unit Scientist of Base of Alquízar, on the elaboration, biodiversity and nutritious qualities of the fruits and their effects on the protection of the health. 134 minimum technologies were elaborated having like base 33 fruits, many of little presence and 6 vegetables were elaborated 44 mixtures of juices of fruit-bearing with acerola and vegetables, to elevate the power of these foods, collaborating with the health of the groups and with the production of preserves for the food industries. As a result we were presented in a pamphlet some summaries of the minimum technologies, so that the industries or micro industries can develop more complete products, also, the families will be able to have access to these information’s, to elaborate their products.
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