Estudio Técnico para la Reutilización del Mucílago generado en el proceso de fermentación del cacao

Abstract

The present technical study focuses on the reuse of the mucilage generated during the cocoa fermentation process in the Cacao Fino Corporation, located in the San Plácido parish of the Portoviejo Canton, for this, quantitative/qualitative, observation and experimental methods were applied, type of exploratory, descriptive, comparative and experimental research, as part of the technical study, in addition, instruments such as interviews were applied to the owner of the Cocoa Corporation to obtain qualitative perspectives, and surveys were applied to the company's employees to obtain data quantitative data on the perception of cocoa mucilage fermentation, in the same way a documentary analysis relevant to the present investigation was detailed, jointly, a random probabilistic sampling was applied with a population of 15 people to validate the techniques, in this way it was possible fulfill the first objective of systematizing the theoretical references related to the reuse of mucilage, this involved the review and analysis of the existing scientific and technical literature, on the other hand, the second objective sought to carry out an exhaustive analysis of the current situation of mucilage generated in the fermentation process of the Fino Cacao Corporation in the San Plácido parish, and the third objective focused on establishing technical, technological and process parameters for the efficient reuse of the mucilage, finally the fourth objective focused on proposing a derived by-product of the mucilage through the fermentation of cocoa, in this way when applying this by-product it will contribute economically to the Corporación Cacao Fino