Development of sub-product from the waste from bacaba processing (oenocarpus bacaba Mart) as a source of value aggregation and income generation
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/13078 |
Resumo: | The integral use of fruits in the elaboration of new products is a clean and viable technological alternative. This type of utilization is necessary to allow the fruit considered seasonal to be available to the consumer throughout the year, adding value and generating income for the communities that produce them. The aim of this study was to use the residue of bacaba processing in the elaboration of a jelly, contemplating the whole cycle of information necessary for this product to be in the market, focusing on income generation for the producers of this fruit. The composition of the raw material used for processing was initially determined. After that, the jelly formulations were developed and the best formulation was stored for the determination of its shelf life and analysis of its production viability. It was possible to obtain a jelly formulation that will promote the valuation of a by-product that would be discarded generating a market alternative for small and medium producers. |
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Development of sub-product from the waste from bacaba processing (oenocarpus bacaba Mart) as a source of value aggregation and income generationDesarrollo de subproductos de los residuos del procesamiento de bacaba (oenocarpus bacaba Mart) como una fuente de adición de valor y generación de ingresosDesenvolvimento de subproduto a partir do resíduo do processamento da bacaba (oneoscarpus bacaba Mart) como fonte de agregação de valor e geração de rendaProcesamiento de frutasSubproductosAgricultura familiarSostenibilidadRentabilidad.Processamento de frutasSubprodutoAgricultura familiarSustentabilidadeRentabilidade.Fruit processingBy-productFamily farmingSustainabilityProfitability.The integral use of fruits in the elaboration of new products is a clean and viable technological alternative. This type of utilization is necessary to allow the fruit considered seasonal to be available to the consumer throughout the year, adding value and generating income for the communities that produce them. The aim of this study was to use the residue of bacaba processing in the elaboration of a jelly, contemplating the whole cycle of information necessary for this product to be in the market, focusing on income generation for the producers of this fruit. The composition of the raw material used for processing was initially determined. After that, the jelly formulations were developed and the best formulation was stored for the determination of its shelf life and analysis of its production viability. It was possible to obtain a jelly formulation that will promote the valuation of a by-product that would be discarded generating a market alternative for small and medium producers.El uso completo de las frutas en la elaboración de nuevos productos es una alternativa tecnológica limpia y viable, ya que permite que los alimentos de temporada se consuman durante todo el año, agregando valor y generando ingresos para las comunidades que los producen. El presente trabajo tuvo como objetivo utilizar el residuo del procesamiento de bacaba en la elaboración de una gelatina, contemplando todo el ciclo de información necesaria para que este producto esté en el mercado. Inicialmente, se determinó la composición de la materia prima utilizada en el procesamiento. Luego se desarrollaron las formulaciones de gelatina y se almacenó la mejor formulación para determinar su vida útil y analizar su viabilidad de producción. Fue posible obtener una formulación de gelatina que promoverá la valorización de un subproducto que sería descartado, generando una alternativa de mercado para pequeños y medianos productores.O aproveitamento de forma integral de frutos na elaboração de novos produtos é uma alternativa tecnológica limpa e viável. Este tipo de aproveitamento se faz necessário para permitir que os frutos considerados sazonais estejam à disposição do consumidor todo o ano, agregando valor e gerando renda para as comunidades que os produzem. O presente trabalho teve por objetivo utilizar o resíduo do processamento da bacaba na elaboração de uma geleia, contemplando todo o ciclo de informações necessárias para que esse produto possa estar no mercado, com foco na geração de renda para os produtores desse fruto. Foi determinada, inicialmente, a composição da matéria-prima utilizada no processamento. Em seguida as formulações da geleia foram desenvolvidas e a melhor formulação foi armazenada para a determinação do seu prazo de validade e análise de sua viabilidade de produção. Foi possível obter uma formulação de geleia que irá promover valorização de um subproduto que seria descartado gerando uma alternativa mercadológica para os pequenos e médios produtores. Research, Society and Development2021-03-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1307810.33448/rsd-v10i3.13078Research, Society and Development; Vol. 10 No. 3; e15810313078Research, Society and Development; Vol. 10 Núm. 3; e15810313078Research, Society and Development; v. 10 n. 3; e158103130782525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/13078/11846Copyright (c) 2021 Michelle Marinho dos Santos Mineli; Glêndara Aparecida de Souza Martins; Caroline Roberta Freitas Pires; Eskálath Morganna Silva Ferreira; Maria Olivia dos Santos Oliveira; Juliana Fonseca Moreira da Silvahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess Mineli, Michelle Marinho dos Santos Martins, Glêndara Aparecida de Souza Pires, Caroline Roberta FreitasFerreira, Eskálath Morganna SilvaOliveira, Maria Olivia dos SantosSilva, Juliana Fonseca Moreira da2021-03-28T12:03:35Zoai:ojs.pkp.sfu.ca:article/13078Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:34:30.397750Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Development of sub-product from the waste from bacaba processing (oenocarpus bacaba Mart) as a source of value aggregation and income generation Desarrollo de subproductos de los residuos del procesamiento de bacaba (oenocarpus bacaba Mart) como una fuente de adición de valor y generación de ingresos Desenvolvimento de subproduto a partir do resíduo do processamento da bacaba (oneoscarpus bacaba Mart) como fonte de agregação de valor e geração de renda |
title |
Development of sub-product from the waste from bacaba processing (oenocarpus bacaba Mart) as a source of value aggregation and income generation |
spellingShingle |
Development of sub-product from the waste from bacaba processing (oenocarpus bacaba Mart) as a source of value aggregation and income generation Mineli, Michelle Marinho dos Santos Procesamiento de frutas Subproductos Agricultura familiar Sostenibilidad Rentabilidad. Processamento de frutas Subproduto Agricultura familiar Sustentabilidade Rentabilidade. Fruit processing By-product Family farming Sustainability Profitability. |
title_short |
Development of sub-product from the waste from bacaba processing (oenocarpus bacaba Mart) as a source of value aggregation and income generation |
title_full |
Development of sub-product from the waste from bacaba processing (oenocarpus bacaba Mart) as a source of value aggregation and income generation |
title_fullStr |
Development of sub-product from the waste from bacaba processing (oenocarpus bacaba Mart) as a source of value aggregation and income generation |
title_full_unstemmed |
Development of sub-product from the waste from bacaba processing (oenocarpus bacaba Mart) as a source of value aggregation and income generation |
title_sort |
Development of sub-product from the waste from bacaba processing (oenocarpus bacaba Mart) as a source of value aggregation and income generation |
author |
Mineli, Michelle Marinho dos Santos |
author_facet |
Mineli, Michelle Marinho dos Santos Martins, Glêndara Aparecida de Souza Pires, Caroline Roberta Freitas Ferreira, Eskálath Morganna Silva Oliveira, Maria Olivia dos Santos Silva, Juliana Fonseca Moreira da |
author_role |
author |
author2 |
Martins, Glêndara Aparecida de Souza Pires, Caroline Roberta Freitas Ferreira, Eskálath Morganna Silva Oliveira, Maria Olivia dos Santos Silva, Juliana Fonseca Moreira da |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Mineli, Michelle Marinho dos Santos Martins, Glêndara Aparecida de Souza Pires, Caroline Roberta Freitas Ferreira, Eskálath Morganna Silva Oliveira, Maria Olivia dos Santos Silva, Juliana Fonseca Moreira da |
dc.subject.por.fl_str_mv |
Procesamiento de frutas Subproductos Agricultura familiar Sostenibilidad Rentabilidad. Processamento de frutas Subproduto Agricultura familiar Sustentabilidade Rentabilidade. Fruit processing By-product Family farming Sustainability Profitability. |
topic |
Procesamiento de frutas Subproductos Agricultura familiar Sostenibilidad Rentabilidad. Processamento de frutas Subproduto Agricultura familiar Sustentabilidade Rentabilidade. Fruit processing By-product Family farming Sustainability Profitability. |
description |
The integral use of fruits in the elaboration of new products is a clean and viable technological alternative. This type of utilization is necessary to allow the fruit considered seasonal to be available to the consumer throughout the year, adding value and generating income for the communities that produce them. The aim of this study was to use the residue of bacaba processing in the elaboration of a jelly, contemplating the whole cycle of information necessary for this product to be in the market, focusing on income generation for the producers of this fruit. The composition of the raw material used for processing was initially determined. After that, the jelly formulations were developed and the best formulation was stored for the determination of its shelf life and analysis of its production viability. It was possible to obtain a jelly formulation that will promote the valuation of a by-product that would be discarded generating a market alternative for small and medium producers. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-03-10 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/13078 10.33448/rsd-v10i3.13078 |
url |
https://rsdjournal.org/index.php/rsd/article/view/13078 |
identifier_str_mv |
10.33448/rsd-v10i3.13078 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/13078/11846 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 3; e15810313078 Research, Society and Development; Vol. 10 Núm. 3; e15810313078 Research, Society and Development; v. 10 n. 3; e15810313078 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052824657330176 |