Proceso de producción del ají tabasco (Capsicum frutescens) en Ecuador

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

• Yazar: Silva Apuntes, Bryan José (author)
• Materyal Türü: bachelorThesis
• Baskı/Yayın Bilgisi: 2022
• Konular: Ají; Producción; Comercialización; Intermediarios
• Online Erişim: http://dspace.utb.edu.ec/handle/49000/13144