Unidad productiva comunitaria para la elaboración de harinas y frutos deshidratados en la comuna 1 de la ciudad de Cúcuta

Abstract

Due to the lack of food production alternatives in urban areas and employment opportunities, the implementation of a community production unit for the production of dehydrated flours and fruits using solar energy is intended in Comuna Uno of the city of Cúcuta; To achieve the above, the drying and grinding performance of plantain (Musa. L) and cassava (Manihot esculenta) will be determined for the production of flour, and the drying performance of pineapple (Ananas comosus) and banana will also be determined ( Musa.L) to make dehydrated fruits; Hand in hand with these processes, skills will be developed in the productive, business and organizational fields in the community of the Parroquia San Martín de Porres de los Frailes Dominicos. To this end, the following research question is asked: How does the implementation of a community production unit for the production of banana and cassava flour and dehydrated fruits develop productive, business and organizational skills in the families of Comuna Uno of the Municipality of Cúcuta? The drying process will be carried out by means of solar dehydration, where an outdoor test will be carried out with cover and one without cover, in turn with three types of drying disposition height at 1 cm., 2 cm., And 3 cm., Of the raw material already minced, this in order to evaluate the best system for the dehydration of the raw materials mentioned above and compare these results with the dehydration processes, carried out with industrial and electrical dehydrators, thus comparing the effectiveness of the dehydration process with sunlight, which affects the final costs of the products to be obtained, such as flours and dehydrated fruits. In the elaboration of these processes, the community will have an active participation, at the same time that they will be trained through the development of workshops that seek to generate knowledge and skills in the production of products, entrepreneurship and business training. For the systematization of the primary information, tables will be used with the variables, of weight, loss of humidity and yield of the flour process, in addition the graphs will be used for a better understanding of the data obtained in the field, in turn it will be triangulated with the conceptual framework and state of the art in order to have the analysis of the results.