Preparation of marmalade from the pseudo fruit of caujil

  • Alexis Faneite LUZ. Universidad del Zulia. Laboratorio de Ingeniería Química “Prof. Ydelfonso Arrieta”, Escuela de Ingeniería Química, Facultad de Ingeniería. Maracaibo, Venezuela
  • José Ferrer URU. Universidad Rafael Urdaneta. Facultad de Ingeniería, Escuela de Ingeniería Química. Maracaibo, Venezuela

Abstract

Although Venezuela has effectively overcome the problem of hunger, we do not have food security and sovereignty, since most of the food we consume is imported. The oil mono-producer model, which we have not yet overcome, relegates many sectors of the economy to the background, due to its low profitability. However, these sectors (items) represent one of the main export products of other countries, such as the rubber nut for Brazil, Vietnam and India. The cause of low profitability is found in the fact that there are very few research groups or technology companies dedicated to generating technology for the artisanal and / or massive exploitation of our local resources, causing, for example, in the case of rubber, a under-exploitation on a very small scale, wasting much of its potential. Attempts have been made to use foreign agro-industrial technology, but it has not been very successful.

 

The caujil (Anacardium occidentale L.), is a tree with exceptional nutritional characteristics. The pseudo fruit is rich in carbohydrates, calcium, phosphorus and iron; Vitamins B1, B2, B3 and C, which makes it excellent for boys and girls. In general, it is wasted, and compotes, juices, jams and wines can be produced with it. The walnut is rich in protein and omega 9 (important to prevent cardiovascular diseases). It is only marketed by hand, being able to produce milk, flour, and olive oil. The shell of the walnut is rich in an oily caustic resin that is used to make varnishes, brake fluid, insecticides, among others. The tree produces, in turn, a gummy resin with properties similar to gum arabic.

References

CODEX Alimentarius. 2004. Compotas, jaleas y mermeladas. CX/PFV 04/22/7 Add. 1.

COVENIN. 1989. Comisión Venezolana de Normas Industriales. Mermeladas y jaleas de frutas. Norma 2592-89. Fondonorma. Venezuela.

COVENIN. 1983. Comisión Venezolana de Normas Industriales. Frutas y productos derivados. Determinación de sólidos solubles por refractometría. Norma 924-83. Fondonorma. Venezuela.

COVENIN. 1977. Comisión Venezolana de Normas Industriales. Frutas y productos derivados. Determinación de la acidez. Norma 1151-77. Fondonorma. Venezuela.
COVENIN. 1979. Comisión Venezolana de Normas Industriales. Alimentos. Determinación de pH (acidez iónica). Norma 1315-79. Fondonorma. Venezuela.
Published
2017-04-28
How to Cite
Faneite, A., & Ferrer, J. (2017). Preparation of marmalade from the pseudo fruit of caujil. INIA Divulga, 36(36), 44-51. Retrieved from http://publicaciones.inia.gob.ve/index.php/iniadivulga/article/view/678
Section
Artículos