elaboration of wine vinegar from mucilage and exudation of creole cocoa (theobroma cacao l.): Bibliographic review article

Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación

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Title elaboration of wine vinegar from mucilage and exudation of creole cocoa (theobroma cacao l.): Bibliographic review article
Elaboración de vinagre de vino a partir del mucílago y exudado de cacao criollo (theobroma cacao l.): Artículo de revisión bibliográfica
 
Creator Vera-Loor , José Edwin
Cedeño-Palacios, Nathalia Belén
Mera-Vélez, Sabina Andrea
 
Subject industria cacaotera
cacao criollo
Theobroma Cacao L
mucílago
exudado
cocoa industry
Creole cocoa
Theobroma Cacao L
mucilage
exudate
 
Description Large volumes of waste are generated daily by the cocoa industry due to the exclusive use of almonds, this being a problem of environmental impact, such as: contamination of soils and bodies of water, production of foul odors and deterioration of the landscape, due to the pulps and shells discarded on land adjacent to the cocoa plantations. It is for this reason that the purpose of the research is to discuss the theoretical bases that underpin the production of wine vinegar from mucilage and exudate of Creole cocoa (Theobroma Cacao L.), given the need to take advantage of the mucilage discarded in the shells, which represent around 24% of total waste, in order to reduce the environmental impact and contribute to national productivity.
Keywords: cocoa industry, Creole cocoa, Theobroma Cacao L., mucilage, exudate.
Grandes volúmenes de residuos son generados diariamente por la industria cacaotera debido al aprovechamiento exclusivo de la almendra, siendo este un problema de impacto ambiental que está relacionado con la contaminación de suelos y cuerpos de agua, producción de olores fétidos y deterioro del paisaje. Esto debido a que las pulpas y cáscaras del cacao son desechadas en terrenos aledaños a los cultivos cacaoteros. Es por esta razón, que la investigación tiene como finalidad discutir las bases teóricas que fundamentan la elaboración del vinagre de vino a partir del mucílago y exudado de cacao criollo (Theobroma Cacao L.), dada la necesidad de aprovechar el mucílago desechado en las cáscaras, que representan alrededor del 24% de los residuos totales, para así reducir el impacto ambiental y contribuir a la productividad nacional.
Palabras clave: industria cacaotera, cacao criollo, Theobroma Cacao L., mucílago, exudado.
Abstract
Large volumes of waste are generated daily by the cocoa industry due to the exclusive use of almonds, this being a problem of environmental impact, such as: contamination of soils and bodies of water, production of foul odors and deterioration of the landscape, due to the pulps and shells discarded on land adjacent to the cocoa plantations. It is for this reason that the purpose of the research is to discuss the theoretical bases that underpin the production of wine vinegar from mucilage and exudate of Creole cocoa (Theobroma Cacao L.), given the need to take advantage of the mucilage discarded in the shells, which represent around 24% of total waste, in order to reduce the environmental impact and contribute to national productivity.
Keywords: cocoa industry, Creole cocoa, Theobroma Cacao L., mucilage, exudate.
Información del manuscrito:Fecha de recepción: 11 de mayo de 2020Fecha de aceptación: 25 de junio de 2020Fecha de publicación: 10 de julio de 2020
 
Publisher IBKNORGCORP S.A.
 
Date 2020-07-10
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Artículo revisado por pares
 
Format application/pdf
text/html
 
Identifier https://journalingeniar.org/index.php/ingeniar/article/view/4
10.46296/ig.v3i6.0014
 
Source Scientific Journal INGENIAR: Engineering, Technology and Research; Vol. 3 No. 6 (2020): INGENIAR Scientific Journal: Engineering, Technology and Research; 2-13
Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación. ISSN: 2737-6249.; Vol. 3 Núm. 6 (2020): Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación; 2-13
2737-6249
10.46296/ig.v3i6
 
Language spa
 
Relation https://journalingeniar.org/index.php/ingeniar/article/view/4/9
https://journalingeniar.org/index.php/ingeniar/article/view/4/10
 
Rights Derechos de autor 2020 Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación
https://creativecommons.org/licenses/by-nc-sa/4.0
 

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