Aplicación de la técnica de fermentación en seis productos cultivados en la provincia del Azuay y el desarrollo de un modelo de estrategias para su comercialización

Abstract

This thesis was carried out in order to rescue and promote the sale of an ancient culinary process, which, in addition to being a widely used technique in the world gastronomic culture known as "fermentation", is considered very healthy due to its purifying and regenerative contributions in the health of those who practice, as much as they like, allows us to extend the useful life of food, mainly vegetables or fruits through this preparation, the organoleptic properties of fermented products are altered, giving them more complex and unique flavors to the preparations applied with this process. The proposal with ferments has allowed us to verify that its preparation is simple, made up of nothing more than salt without iodine, water, sugar, and a base culture for certain ferments such as flavored kombucha, or sauerkraut with salt, and pickles with salt and sugar, and the very rich kimchi for its use of fruits and vegetables grown throughout the year in the local environment, also through the experimental process it has allowed me to have a real estimate of the cost of production for its commercialization. The products used for this practical thesis are: Uvilla, farm turnip, tree tomato, Naranjilla, May flower apple and sweet cucumber, these products that are easy to acquire and that are generally found throughout the year in the local environment, which means an abundance of certain products in the Azuay region - Ecuador. The artisan elaboration that I have carried out in this fermentation process has allowed me to discover new umami flavors, which, in addition to being exquisite, have a high nutritional level for those who consume them. Finally, after the practical investigation, a marketing management model for fermented products is recreated. Keywords: fermentation, brine, organoleptic, administrative management