Proceso de producción del ají tabasco (Capsicum frutescens) en Ecuador
| dc.contributor.advisor | Ortíz Dicado, Juan | |
| dc.contributor.author | Silva Apuntes, Bryan José | |
| dc.date.accessioned | 2022-11-09T17:43:30Z | |
| dc.date.available | 2022-11-09T17:43:30Z | |
| dc.date.issued | 2022 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/13144 | |
| dc.description | The research refers to the process and marketing of Tabasco chili, where it should be noted that the process is carried out from the drying and subsequent grinding of the raw material, to market it to specific buyers as well as to the public. The chili arrives from the field to the industry in bags with nets and passes through a scale to record its weight. For this reason, the conclusions determine that the system and commercialization of the Ají tabasco requires a kind of technology focused on the productive process of labor; which is the one that is adapted for production of consumption in fresh, cooked or as a condiment or "spice" in typical foods of various countries, and in turn industrial products for human food frozen, smoked, dehydrated, pickled, canned, pasta and sauces; To market chili, both nationally and internationally, it is required that the product be of excellent quality, in terms of flavor, size, freshness, thickness, color, that it has not been attacked by pests and diseases, whose presentation of chili varies according to the needs of those who demand it. In addition, the producer markets the chili through intermediaries, who in turn distribute them in wholesale markets. The buyers located in the wholesale markets sell the peppers to retailers who sell them to stores, restaurants, pizzerias, until they reach the final consumer and the process of production and commercialization of the export pepper of the producers, is positive and has a role extremely important in economic activities and primary sources of income for producers. This has been a consequence of their perseverance and ability as farmers to create an efficient production system that is profitable for them | es_ES |
| dc.description | The research refers to the process and marketing of Tabasco chili, where it should be noted that the process is carried out from the drying and subsequent grinding of the raw material, to market it to specific buyers as well as to the public. The chili arrives from the field to the industry in bags with nets and passes through a scale to record its weight. For this reason, the conclusions determine that the system and commercialization of the Ají tabasco requires a kind of technology focused on the productive process of labor; which is the one that is adapted for production of consumption in fresh, cooked or as a condiment or "spice" in typical foods of various countries, and in turn industrial products for human food frozen, smoked, dehydrated, pickled, canned, pasta and sauces; To market chili, both nationally and internationally, it is required that the product be of excellent quality, in terms of flavor, size, freshness, thickness, color, that it has not been attacked by pests and diseases, whose presentation of chili varies according to the needs of those who demand it. In addition, the producer markets the chili through intermediaries, who in turn distribute them in wholesale markets. The buyers located in the wholesale markets sell the peppers to retailers who sell them to stores, restaurants, pizzerias, until they reach the final consumer and the process of production and commercialization of the export pepper of the producers, is positive and has a role extremely important in economic activities and primary sources of income for producers. This has been a consequence of their perseverance and ability as farmers to create an efficient production system that is profitable for them | es_ES |
| dc.description.abstract | La investigación hace referencia al proceso y comercialización del ají tabasco, donde hay que destacar que el proceso se lleva adelante a partir del secado y posterior molido de la materia prima, para comercializarlo a compradores específicos como para el público. El ají llega del campo a la industria en bolsas con redes y pasa por una balanza para registrar su peso. Por ello las conclusiones determinan que el sistema y comercialización del Ají tabasco exige una clase de tecnología enfocada al proceso productivo de mano de obra; la cual es la que se amolda para producción de consumo en fresco, cocido o como condimento o “especia” en comidas típicas de diversos países, y a su vez productos industriales para la alimentación humana congelados, ahumados, deshidratados, encurtidos, enlatados, pastas y salsas; para comercializar el ají, tanto a escala nacional como internacional se exige que el producto sea de excelente calidad, en términos de sabor, tamaño, frescura, grosor, color, que no haya sido atacado por plagas y enfermedades, cuya presentación de ají varía según las necesidades de quien lo demande. Además el productor comercializa el ají por medio de intermediarios, quienes a su vez los distribuyen en mercados mayoristas. Los compradores ubicados en los mercados mayoristas venden los ajíes a minoristas quienes los venden a tiendas, restaurantes, pizzerías, hasta llegar al consumidor final y el proceso de la producción y comercialización del ají de exportación de los productores, es positiva y cuenta con un rol importantísimo en las actividades económicas y fuentes de ingreso primarias para los productores. Lo cual ha sido consecuencia de su perseverancia y habilidad como agricultores para crear un sistema de producción eficaz y que es rentable para ellos. | es_ES |
| dc.format.extent | 30 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | BABAHOYO: UTB, 2022 | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | Ají | es_ES |
| dc.subject | Producción | es_ES |
| dc.subject | Comercialización | es_ES |
| dc.subject | Intermediarios | es_ES |
| dc.title | Proceso de producción del ají tabasco (Capsicum frutescens) en Ecuador | es_ES |
| dc.type | bachelorThesis | es_ES |
Files in this item
This item appears in the following Collection(s)
Except where otherwise noted, this item's license is described as Atribución-NoComercial-SinDerivadas 3.0 Ecuador