Viability and artisanal production of bread fruit snacks from ancestral knowledge

International journal of life sciences & earth sciences

View Publication Info
 
 
Field Value
 
Title Viability and artisanal production of bread fruit snacks from ancestral knowledge
 
Creator Moreira, Gema Monserrate Jurado
Celleri, Julissa Elizabeth Andrade
Plaza, Carmen Liliana Mera
 
Subject ancestral knowledge
Artocarpus altilis
economic revival
methodology
production
 
Description This research aims at the financial analysis and knowledge of the artisanal production of bread fruit snack (Artocarpus altilis) from ancestral knowledge. As a methodology, a market research was applied about the highest consumption of snacks in Manabí and interviews with people in the agricultural area that produce this fruit. As a result, it has that most of this fruit is wasted because there is no orderly production and much less consumption, through financial analysis techniques it was possible to specify the feasibility of the fruit snack within zone 4 Manabí and Santo Domingo. Because of that it is concluded that the bread fruit contains a variety of nutritional properties in such a way that it has become a food of the future thus ending the famine in the mute, therefore, the transformation of the bread fruit into snack can contribute to the economic revival and improvement in health as well as to the care of the environment.
 
Publisher SLOAP
 
Date 2021-06-21
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://sloap.org/journal/index.php/ijle/article/view/1641
10.31295/ijle.v4n1.1641
 
Source International journal of life sciences & earth sciences; Vol. 4 No. 1 (2021): Early Release Articles; 11-18
2632-9425
10.21744/ijle.v4n1.2021
 
Language eng
 
Relation https://sloap.org/journal/index.php/ijle/article/view/1641/455
 
Rights Copyright (c) 2021 International journal of life sciences & earth sciences
http://creativecommons.org/licenses/by-nc-nd/4.0
 

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