Study for the packaging and artisanal production of the Ambateno chocolate-based drink

Abstract:

The Universidad Regional Autónoma de Los Andes plays a fundamental role in the different studies that are carried out in the surroundings of its university sites. In the present work it is valued that 97% of the world production of cocoa is concentrated in ten countries. West Africa is the region that provides most cocoa, specifically a conventional cocoa and not fine aroma. Cocoa cultivation in Ecuador has been one of the main agricultural activities for many years. Due to its aroma and flavor cha-racteristics, it has become one of the best in the world, and because of its importance in some regions, it is sought to align its cultivation with the demands and consumption trends of organic products. Chocolate from Ambato’ is a tradition that has been preserved for more than 150 years in Ambato. The formulas for the elaboration of this product kept it intact more than 70 years ago increased by 85% in the last two years with the change in the presentation of the product. Thus, this product can be enjoyed by generations of Ambato’s people. All these data make possible the elaboration and later handmade packaging of a drink based on chocolate from Ambato, giving it the necessary value and projecting a growing consumption of the product; in addition, providing handmade processes with quality standards.

Año de publicación:

2021

Keywords:

• Innocuousness
• Sensory
• COCOA

Fuente:

scopus