Alternativa para la adición de valor agregado al licor de cacao producido en la Corporación turística de San Bernardo – CORPOSANBERNARDO(CSB)
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The University of Ibagué together with the San Bernardo Tourism Corporation (CSB) is carrying out the project "Influence of the handling and operating conditions of the artisanal cocoa bean on the quality attributes of cocoa liquor" with the purpose of evaluating the handling techniques, the conditions in the transformation stages and the post-harvest processing of the cocoa crop in the village of San Bernardo Tolima. To this end, this proposal proposes an exploratory-descriptive and proactive methodology to promote the advantages obtained by adding value to the cocoa liquor of the San Bernardo Tourism Corporation - CORPOSANBERNARDO (CSB). In order to obtain satisfactory results, it is necessary to consult primary sources of information, communication with farmers, and secondary sources such as databases and information from cocoa guilds in the region in order to obtain an overview of the current situation of farmers, as well as the external and global situation of the production processes involved with cocoa as a raw material. The result of this proposal will be an alternative for adding value to the production process of cocoa liquor in the San Bernardo Tourism Corporation - CORPOSANBERNARDO (CSB).