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Copyright of Revista de Economia e Sociologia Rural is the property of Sociedade Brasileira de Economia e Sociologia Rural and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

AbstractThe non-centrifugal cane sugar (panela) subsector stands out in Colombia as one of the most important agro-businesses, with economic growth and projection for the export of its products. For its part, the application of the Lean-Kaizen philosophy has proven to be effective for organizations to achieve continuous improvement in quality and productivity. This paper exposes the implementation of the pillars of Kaizen for the improvement of the panela manufacturing process applied in an artisan mill (Trapiche) in the Santander region, Colombia. Through the case study methodological approach, a Trapiche was selected and its production process was studied in terms of waste, order and cleanliness, and standardization. The results evidenced the types of waste that occur throughout the panela production process, the current state of order and cleanliness, and the way in which the operations are carried out to obtain the finished product. With the implementation housekeeping program (5S) and the standardization of the operational procedures, the main waste, sources of dirt and the reduction of the time used for the manufacture of panela were eliminated. The Kaizen actions improved the order and cleanliness of the Trapiche by 63% and the panela manufacturing time by 10%, complying with product quality standards.

The production of non-centrifuged cane sugar in Colombia takes place in post-harvest facilities that generate significant heat and steam resulting from the evaporation of cane juices during the process. This study aimed to improve the comfort conditions of a facility of this type in the municipality of Pacho, Cundinamarca, Colombia, through bioclimatic simulation, where the enclosure on the walls and the lantern window were modified. The evaluation of adaptative thermal comfort revealed that configurations with open perimeter and lantern window demonstrated the best bioclimatic behavior. This is attributed to the increased ventilation area and chimney effect, which optimizes the transfer of heat and mass. Likewise, it was observed that there is a generalized behavior of thermal discomfort for workers in the thermal zone of the oven, due to the high emissions of heat and steam in this specific area. [ABSTRACT FROM AUTHOR]

In this text we conduct an analysis of the media coverage surrounding the “panela patent,” positioning it as a noteworthy case study within the realm of public communication on science and technology. Our analysis includes the examination of a radio interview and the review of press articles published in digital media. We aim to present the historical context that elucidates the media’s interest in the patent application in Colombia, while also scrutinizing the assertions made by involved parties to ascertain their impact on perceptions and attitudes towards technology and innovation. We categorize these notions of technological change into two distinct rhetorical forms: The first form identifies and emphasizes the potential benefits of the patent for human health, recognizing its significant commercial value; conversely, the second form portrays the case as an act of privatization and appropriation of traditional knowledge through the process of patenting, thereby posing a threat to national panela producers. Our analysis delves into the parallels and disparities between this case and previous studies that have explored public engagement in an effort to resolve similar controversies, often resulting in outcomes that favour specific groups of stakeholders. By doing so, we shed light on the factors influencing the closure of such debates. Finally, we present our proposal on which the elements of these rhetorics and arguments could change and benefit crucial debates on appropriate technologies in Colombia. [ABSTRACT FROM AUTHOR]

The non-centrifugal cane sugar (panela) subsector stands out in Colombia as one of the most important agro-businesses, with economic growth and projection for the export of its products. For its part, the application of the Lean-Kaizen philosophy has proven to be effective for organizations to achieve continuous improvement in quality and productivity. This paper exposes the implementation of the pillars of Kaizen for the improvement of the panela manufacturing process applied in an artisan mill (Trapiche) in the Santander region, Colombia. Through the case study methodological approach, a Trapiche was selected and its production process was studied in terms of waste, order and cleanliness, and standardization. The results evidenced the types of waste that occur throughout the panela production process, the current state of order and cleanliness, and the way in which the operations are carried out to obtain the finished product. With the implementation housekeeping program (5S) and the standardization of the operational procedures, the main waste, sources of dirt and the reduction of the time used for the manufacture of panela were eliminated. The Kaizen actions improved the order and cleanliness of the Trapiche by 63% and the panela manufacturing time by 10%, complying with product quality standards. [ABSTRACT FROM AUTHOR]

In this paper, a study to determine the acoustic properties of Chihuahua, Manchego, and panela cheeses is carried out by applying acoustic spectroscopy in the ultrasound spectrum. The products were purchased at a local store in the capital city of Chihuahua. The echoscope block of the GAMPT® acoustic tomograph with acoustic sensor at 2 MHz was used to measure the acoustic phase velocity (m/s), which depended on the thickness, with a quasiregular ambient temperature of 16 °C. The acoustic tomograph used transmission with normal incidence. Measurements were performed in triplicate. The volumetric density and acoustic impedance of the cheeses, as well as the rheological properties, were determined through an indirect method. The results show that the acoustic phase velocities of the Chihuahua, Manchego and panela cheeses were APVChi ≈ 1221.47 m/s, APVman ≈ 1436.05 m/s, and APVpan ≈ 1142.28 m/s, respectively. The volumetric densities of the Chihuahua, Manchego, and panela cheeses were ρChi ≈ 1.16 gr/cm3, ρman ≈ 1.11 gr/cm3, and ρpan ≈ 1.70 gr/cm3 to 12.1 °C, respectively. [ABSTRACT FROM AUTHOR]

Food preservation is one of the most important concerns of food engineering and its importance is reflected in a longer shelf life. In this work it was evaluated how temperature and panela in different concentrations affect the diffusivity coefficients of water (De,w) and solids (De,s) in the osmodehydration (OD) of Physalis peruviana with the application of ultrasound (40 kHz) and agitation (50-100 rpm). For this purpose, the fruits were osmodehydrated in panela at concentrations between 30 and 60% (by weight) and temperatures between 30 and 60 °C for a period of 7 hours, after which, the values of De,w and De,s. The results show that ultrasound improves water loss (WL) and solids gain (SG), whose values were 14,25 and 46,62 %, respectively. The De,w values in agitation were between 2,004 and 4,694x10-10 m²/s while the De,s varied between 1,93 and 4,23 x 10-10 m²/s; while with ultrasound, De,w values between 2,76 and 5,90 x 10-10 m²/s and De,s between 2,617 and 4,925 x 10-10 m²/s were obtained. The influence of panela concentration and temperature on De,w and De,s shows that it is significant (p<0,05). On the other hand, in the treatments whose values for the independent variables were the highest, there was a loss of vitamin C of 60,23 % for agitation, 58,67 % for the control treatment and 25,47 % with the application of ultrasound. Similar effect was obtained for the antioxidant capacity. In the ultrasound treatment, an additional calcium gain was obtained, with an increase of 11,45 %. Consequently, the increase in temperature and concentration of osmotic agent increases the diffusive processes of the DO. [ABSTRACT FROM AUTHOR]

Copyright of Revista FACE is the property of Universidad de Pamplona and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

El cultivo de la caña de azúcar y la producción de panelas, es una de las principales actividades económicas de la Parroquia Ayapamba, en el Cantón Atahualpa, por lo que con esta investigación se pretende examinar el cumplimiento tributario por parte de los productores. Para ello, se aplicó una guía de entrevista con siete preguntas y un cuestionario de 16 preguntas de selección, dirigidos a los pequeños productores de la región para conocer las actividades que realizan, sus conocimientos tributarios y razones por la desaparición de moliendas. De manera que, este trabajo descriptivo ameritó un procesamiento de la información de tipo cuantitativo por lo que se utilizó el análisis de contenido y la estadística descriptiva para el tratamiento de las respuestas obtenidas y la contrastación con autores como Bárcenas (2021), Benítez, et al. (2022) y Cárdenas (2019, entre otros. Los resultados del análisis constataron la falta de conocimiento en sus obligaciones tributarias por lo que afecta a su crecimiento económico, y a la vez se entiende el hecho de la desaparición de las moliendas de la producción de panela como consecuencia de la minería y altos costos de materiales y mano de obra que no justifica el precio de venta actual.

Los productos derivados de la caña de azúcar (Saccharum officinarum L) conforman una de las agroindustrias rurales de mayor tradición en Colombia. Con el fin de establecer los principales indicadores y protocolos que permitan la caracterización bromatológica, fitoquímica y antioxidante de productos derivados de S. officinarum, se realizó un rastreo bibliográfico a través de la base documental del Icontec y Scopus, en el periodo comprendido entre enero de 1990 y febrero de 2021. Lo anterior, bajo lineamientos que permitieran establecer un panorama mundial sobre las tendencias de investigación y desarrollo, análisis de productos finales e identificación de los principales protocolos normalizados y no normalizados. Fue así como se lograron identificar las principales NTC (Normas Técnicas Colombianas) y los protocolos más empleados para la cuantificación de los indicadores fisicoquímicos y de algunos metabolitos de interés, confirmando y estableciendo sus efectos positivos para la salud animal y humana, como potenciador inmunológico, antitóxico, citoprotector, anticariógeno y antioxidante. Adicionalmente, se logró determinar que los metales pesados (plomo, mercurio, cadmio, arsénico), furfural, 5-hidroximetilfurfural y acrilamida son los principales contaminantes sobre los cuales se debe establecer una estrategia de mitigación. Con esto, se hace evidente la necesidad de generar una política nacional que posibilite cuantificar los indicadores fisicoquímicos exigidos, el contenido de compuestos bioactivos y la presencia de contaminantes peligrosos en los productos derivados de la caña de azúcar, con el fin de dar cumplimiento a la normativa legal para la distribución y comercialización de productos azucarados en el mercado nacional e internacional y, por qué no, iniciar su diversificación.

El objetivo de esta investigación es identificar los elementos de la gestión de marca que permitan el diseño de una estrategia para la empresa panelcauca de Colombia con el fin de generar diferenciación y facilitar su ingreso a nuevos segmentos de mercado en los cuales actualmente hay poca competencia. En este sentido, se realiza una investigación cualitativa a través de grupos focales en el segmento de consumidores de alimentos saludables de los estratos 4 y 5 de la ciudad de Cali - Colombia. Se obtiene como resultado el diseño de la estrategia de marca basada en el concepto de dignificación de los paneleros, a partir de este aspecto se definieron los siguientes tres valores de marca: reivindicación del productor y de la panela, conservación del proceso natural en su elaboración y conversión de la panela en el símbolo de la esperanza de miles de familias paneleras del Cauca. Se concluye que el arquetipo de la marca se define como el amigo y el arquetipo de los consumidores como el inocente.

A liquid chromatography tandem mass spectrometry method (LC-MS/MS) preceded by a rapid and simple QuEChERS-based sample preparation was developed and validated for the determination of acrylamide in non-centrifugal sugar (NCS), a solid product obtained from sugarcane juice without centrifugation, up to a concentration greater than 90 ºBrix. Adequate linearity in calibration curves, analytical selectivity and sensitivity were achieved. A limit of detection (LOD) and a limit of quantitation (LOQ) of 10 and 20 µg kg−1, respectively, were obtained. Recoveries (84.3–107.5%) and coefficients of variation (CV<15%) for repeatability and reproducibility conditions were appropriate in intraday and interday laboratory conditions. The concentration of acrylamide was determined in 76 commercial samples of NCS from different Latin American countries and ranged from <20 to 1414 µg kg−1. The highest mean acrylamide amounts were found in samples from Peru, Ecuador and Colombia (636, 446 and 401 µg kg−1, respectively). Considering the form of the product, the highest average levels were found in granulated NCS (517 µg kg−1) when compared to block (294 µg kg−1). Within the Colombian samples, organic NCS, made with natural flocculant, presented a higher acrylamide mean concentration (721 µg kg−1) than conventional samples (363 µg kg−1). Although the Margin of Exposure (MOE) values for neurotoxicity suggested that the estimated intakes in Brazil and Colombia are not a concern, MOEs obtained for neoplastic effects raised attention. [ABSTRACT FROM AUTHOR]

El cultivo de caña de azúcar para panela en Colombia presenta limitaciones nutricionales relacionadas especialmente con la eficiencia baja de la fertilización química. El uso de hongos micorrízicos arbusculares (HMA) optimiza la fertilización haciéndola más eficiente y puede reducir la aplicación de fertilizantes químicos. El objetivo de este estudio fue evaluar la asociación de HMA con plantas de caña de azúcar para la producción de panela en etapa de vivero. Se realizó una caracterización de suelos en las regiones de Cundinamarca y la Hoya del Río Suárez (Boyacá y Santander), caracterizadas como las productoras principales de caña de azúcar para panela en Colombia y se encontró que las plantas de caña de azúcar establecen de forma natural una asociación con los HMA. Los HMA con mayor predominio fueron Glomus microcarpum, Glomus fasciculatum, Glomus sinuosum, cuatro morfotipos de Glomus sp., dos de Acaulospora sp. y uno de Funneliformis sp. Se evaluó el efecto de la inoculación con HMA en la etapa de vivero utilizando tres variedades de caña de azúcar ampliamente cultivadas en la Hoya del Río Suárez, CC93-7711 (Pierna Bella), CC93-714 y CC93-7510 (Vende Finca). Se evaluaron 11 tratamientos (T1 a T8 inoculación con diferentes comunidades de HMA; T9, T10 y T11 corresponden a testigos con fertilizaciones de 10, 50 y 100% de fertilización química) en un diseño experimental de bloques completos al azar con tres repeticiones. Se evaluaron altura de planta y diámetro del tallo, cuantificación de esporas y porcentaje de colonización. Los resultados mostraron que las tres variedades respondieron al efecto benéfico de la asociación planta-HMA, al obtener plantas con rendimiento mayor con respecto a los testigos sin inocular. Las variedades CC93-7711 (Pierna Bella) y CC93-7510 (Vende Finca) mostraron un porcentaje mayor de colonización de HMA en respuesta a la inoculación de Glomus sp.

BACKGROUND: Acrylamide in foods has been widely studied because of its possible carcinogenicity. Most of the foods investigated were prepared using low moisture and high temperature conditions. Non-centrifugal sugars (NCSs), which have been promoted as 'non-chemical' natural sweeteners, contain precursors of acrylamide and their production processes involved prolonged heating. The acrylamide content in 32 commercial NCSs from coconut, cane and palmyra palm purchased in Asian countries was investigated. Additionally, syrups (80 oBrix) produced from coconut and palmyra raw saps and cane juice were prepared by evaporation with prolonged heating (2.5 h to reach 100 °C, 1 h to increase to 110 °C, held at 110 °C for 30 min). The compositions and contents of sugars, amino acids and minerals, as well as the physical characteristics of the raw saps, juice and syrups, were determined. RESULTS: The acrylamide content of these 32 products ranged from < 15 to 4011 µg kg-1. The raw saps and juice were mildly acidic (pH 5.14--5.66) and similar values were observed for their syrups (4.73-5.73). The contents of sucrose, fructose and glucose in the saps and juice from these plants were similar, whereas their compositions varied with respect to amino acids. The variation of the ornithine content was significant, demonstrating a striking influence on the extent of acrylamide formation (867-1564 µg kg-1) in the syrups prepared from these materials. CONCLUSION: The present study emphasizes the importance of a careful monitoring and control of the critical steps invloved in the manufacturing process of NCSs (particularly the evaporation phase), aiming to protect the health and safety of consumers. [ABSTRACT FROM AUTHOR]

Copyright of Informador Técnico is the property of Servicio Nacional de Aprendizaje SENA and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study was developed in Pastaza province, Ecuador, with the purpose of determining the main socio-economic and productive characteristics of sugarcane farmers in Pastaza. A survey was applied to 58 farmers, divided into three components, regarding farmer, farm and sugarcane production. Results showed that the age of most farmers is between 31 and 70 years, they are male and self-identified as mestizos, dedicated to production (11 to 50 years), with primary instruction. Farms have an extension between 2 and 5 ha, dedicated to sugarcane cultivation, with ballast and asphalt roads, with distances of up to 500 m from the main carriers and from other sugarcane productions. Sugarcane production focuses on the preparation of panela and stem marketing for tourist purposes (fruit sugarcane). Extensions of crops are about 5 ha. In phytosanitary supervisions, there was greater reporting of the use of herbicides and fertilization with biological fertilizers. The highest production costs were focused on biological fertilization, with an average of 122 USD/ha in product cost and 28 USD/ha in application cost. Most of them reported a production of 5 m3 /ha of panela or fruit sugarcane, with sale prices of 1 USD per unit. Regarding materials and equipment, most of farmers has fumigation pump, with investment lower than 100 USD in tools. It is concluded that farmers combine sugarcane production with other activities on surfaces up to 5 ha. Sowing and harvest are traditional and are carried out manually. Production focuses on the cultivation of panela and fruit sugarcane. [ABSTRACT FROM AUTHOR]

En Colombia, el departamento de Boyacá tiene uno de los mayores rendimientos de caña de azúcar (Saccharum spp.), para la producción de panela; sin embargo, los productores demandan constantemente la evaluación de material genético, que pueda aumentar los rendimientos por unidad de área y las características agroindustriales de los materiales tradicionales, de mayor dominio en la región. Con la finalidad de estimar los rendimientos de caña y de panela por hectárea, se evaluaron, a nivel experimental, los cultivares CC 01-1940, CC 99-2282, CC 05-940, CC 03-469, CC 06-791, en el municipio de Moniquirá, Boyacá. Posteriormente, se realizaron pruebas comerciales de molienda, con el mejor cultivar en Moniquirá y en San José de Pare, Boyacá, junto a los testigos de cada zona Caña Buena y RD 75-11, respectivamente. Experimentalmente, se destacó el cultivar CC 01-1940, con una producción de 183,3t/ha de caña (TCH), 24,2 toneladas de panela por hectárea (TPH), así como una conversión de 13,2% de panela (CP). En prueba comercial de molienda en San José de Pare, se encontró que CC 01-1940 alcanzó una producción de 221,9 TCH y 26,1 TPH, superando por más de 30 toneladas de caña y 5,2 toneladas de panela, al reporte alcanzado por RD 75-11. Para el municipio de Moniquirá, CC 01-1940 obtuvo 158,5 TCH, 18,5 TPH y 11,6% CP, superando al cultivar testigo Caña Buena.

Non-centrifugal cane sugar (NCS) is a natural sweetener with beneficial health properties. This is traditionally produced in an oven which has had technological variations. Therefore, the present study focuses on determining the effect that NCS processing technology has on its physicochemical properties. In this study, two contrasting technologies were selected: the first one corresponds to the traditional furnace, characterized by a flat combustion chamber and hemispherical pan. The second one corresponds to the furnace with a ward type combustion chamber and modified pan. The variety of sugarcane selected was RD 75-11. The physical and chemical parameters evaluated were hydrogen potential (pH), total acidity (TA), solid soluble content soluble (SSC), ash, minerals, reducing sugars, color, moisture content and heat capacity. The technology with ward- type combustion chamber and modified pan managed to concentrate the oBrix of syrup to NCS in a 36.03% unlike the traditional furnace (32.59%). The two technologies used allowed obtaining NCS with an average caloric value of 14684.9 J g-1 and soluble solid content of 90.1oBrix. It was found that the NCS is a source of minerals such as potassium (3.55 g kg-1), calcium (2.25 g kg-1) and phosphorus (0.3 g kg-1). [ABSTRACT FROM AUTHOR]

The Panela is one of the products of the Colombian family basket of great tradition since it is a natural food that is characterized by its high level of sweetening and its nutritional value. In addition to the benefits it brings, the panela industry is a great generator of employment for many peasant families, thus achieving an important participation in the agricultural economy of the country. In the national territory, the production of panela is carried out mainly in cra$ mills, leaving aside the introduction of technology. This research was carried out in order to evaluate environmental aspects in the panela supply chain in the sector of the basin of the Suárez River in Colombia. In order to comply with the objective of this research, the supply chain of this important product was characterized from its manufacturing process to the final delivery of the product. Negative impacts on the environment were identified, mainly caused by liquid discharges and the operation of combustion caused in the stages of clarification, evaporation and concentration that are made in the burner, took as object of study the sector known as the Hoya del Río Suárez which is comprised by 13 municipalities located between the departments of Santander and Boyacá, and that this territory is the main producer of panela in the country, in which eco-friendly practices can be implemented that help with sustainable development and conservation of the environment, was used to evaluate the environmental impacts of panela production. Leopold's matrix based on data taken on the spot in panela companies of the sector of the basin of the Suárez River in Colombia. [ABSTRACT FROM AUTHOR]

Copyright of Terra Latinoamericana is the property of Sociedad Mexicana de la Ciencia del Suelo A.C. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Sugarcane used for the production of “panela” (unrefined cane sugar) is a crop of great importance for Colombia’s rural economy. Additionally, it serves a fundamental role in the food security and sovereignty of the Colombian population and daily consumption. However, the small production system presents problems of sustainability, as a direct consequence of its technological arrears and loss of interest in this crop. In this study, a characterization of 30 small productive units located in three municipalities in Antioquia was performed with the objective of identifying the problems associated with this production system and stablish the causes associated with loss of area dedicated to this crop in the study area. The results demonstrate that in the region of study, this production system and its associated agro-industry have problems associated with low technological level, poor infrastructure, deficient agro-industry processing and low levels of associativity and marketing. This situation has generated a low economic solvency for the farmers, leading many to abandon this activity and migrate towards other economic sectors. The findings of this study indicate the need to reengineer this production system, for which they could make technological adaptations that improve productivity and product quality and generate added value. On the other hand, must the rural countryside attractive to avoid the loss of labor and make young people become interested in this economic activity. As strategies to improve productivity, we suggest the effective use of information technologies, improve rural living conditions, increase associativity and value added, involve the consumer in the production chain and design development policies for the entire chain of value.

Teniendo en cuenta la gran producción y demanda panelera en Colombia, es necesario cuantificar las cargas ambientales del proceso productivo con el fin de identificar los componentes del ciclo que requieren una optimización, y así lograr una producción panelera más eficiente y sostenible. Dado que existen pocos estudios de análisis de ciclo de vida sobre la panela en el mundo, y ninguno con suficiente difusión en Colombia, se conoce poco acerca de las cargas ambientales de la producción de este alimento a nivel técnico. En este artículo se presenta el análisis de ciclo de vida como una herramienta necesaria y competente para lograr dicho fin.

Non-centrifugal cane sugar (panela) is an unrefined sugar obtained through intense dehydration of sugarcane juice. Browning, antioxidant capacity (measured by ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) assay and total phenolic content) and the formation of acrylamide and other heat-induced compounds such as hydroxymethylfurfural (HMF) and furfural, were evaluated at different stages during the production of block panela. Values ranged between below the limit of quantitation (LOQ)–890 µg/kg, < LOQ–2.37 mg/kg, < LOQ–4.5 mg/kg, 0.51–3.6 Abs 420 nm/g, 0.89–4.18 mg gallic acid equivalents (GAE)/g and 5.08–29.70 µmol TE/g, for acrylamide, HMF, furfural, browning, total phenolic content and ABTS (all data in fresh weight), respectively. Acrylamide significantly increased as soluble solid content increased throughout the process. The critical stages for the formation of acrylamide, HMF and furfural were the concentration of the clarified juice in the concentration stage to get the panela honey and the final stage. Similar trends were observed for the other parameters. This research concludes that acrylamide, HMF and furfural form at a high rate during panela processing at the stage of juice concentration by intense evaporation. Therefore, the juice concentration stage is revealed as the critical step in the process to settle mitigation strategies.

El kefir de agua (KA) es una bebida fermentada medianamente ácida elaborada con soluciones azucaradas y fermentada por un consorcio de microorganismos, principalmente bacterias ácido lácticas (BAL) y levaduras (LEV), embebidas en un polisacárido llamado gránulo de KA. La presencia de hongos y sus toxinas es un problema de la producción de alimentos, como Aspergillus ochraceus y sus micotoxinas especialmente en café y vino. Entre algunas alternativas que se han evaluado para su inhibición se incluyen las bacterias ácido lácticas y productos fermentados en general. El objetivo principal de esta investigación fue evaluar la capacidad del KA en inhibir o retrasar el crecimiento de A. ochraceus. Se emplearon 8 sobrenadantes libres de células (SLC) obtenidos de diferentes fermentaciones de panela con gránulos de KA y con diferentes concentraciones de ácidos orgánicos (láctico y acético). Se hicieron fermentaciones con gránulos de KA en solución de panela por periodos de 32,5 h, a 25, 30 y 37 °C. Se determinaron la cinética de acidificación; el incremento de biomasa y se hizo el recuento de los grupos de microorganismos que componen el gránulo. A 25 °C se determinó el mayor aumento de biomasa (92%). La temperatura de fermentación afectó el recuento de los microorganismos que conforman el gránulo, principalmente las BAL, disminuyendo su cantidad a la máxima temperatura de fermentación (37 °C) (6,4x107UFC ml-1), comparado con la mínima temperatura (25 ºC) (4,0x106 UFC ml-1). El fermento que presentó mayor actividad antifúngica fue el SLC5 (pH: 3,2; temperatura de fermentación: 30 °C). El poder inhibitorio se atribuyó a los ácidos orgánicos producidos durante la fermentación, aunque no se puede descartar que hayan actuado otras sustancias no cuantificadas.Se pudo comprobar que el KA puede fermentar y aumentar su biomasa en un sustrato como el agua de panela y que sus SLC tienen la capacidad de reducir el crecimiento de A. ochraceus.

Copyright of Revista Facultad de Ciencias Basicas is the property of Revista Facultad de Ciencias Basicas and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

El artículo presenta una descripción general del funcionamiento de los agentes que componen los eslabones de la cadena de producción y comercialización de la panela (dulce producido del jugo de la caña de azúcar), con el objeto de determinar el efecto socioeconómico y ambiental de esta actividad sobre la zona geográfica donde operan los eslabones agrícola y agroindustrial. Se emplean el enfoque de cadenas globales de mercancías (CGM) y el de desarrollo sostenible, los cuales permiten establecer las interconexiones socioeconómicas entre los diferentes agentes y actores alrededor de un producto, así como los efectos ambientales sobre la zona de influencia. Este estudio logra determinar el efecto de los productores de caña y las industrias familiares procesadoras de panela (trapiches), ubicados en los primeros eslabones de la cadena como dinamizadores del desarrollo sostenible y la agricultura familiar en la comunidad de La Paz de San Ramón, Costa Rica.

El objetivo del estudio fue caracterizar a los productores de piloncillo con la finalidad de contribuir con información que permita conocer la importancia del uso de tecnología en la elaboración de piloncillo granulado en la comunidad de Aldzulup Poytzén, Tancanhuitz, San Luis Potosí. Mediante muestreo no probabilístico, fueron entrevistados 36 productores de piloncillo. El estudio de las variables escalares se realizó mediante análisis de varianza para comparación de medias y análisis de correlación. Se encontraron diferencias significativas (p

La panela es un producto alimenticio natural caracterizado por su alto poder endulzante y su valor nutricional. En el departamento de Santander (Colombia), la transformación del jugo de caña de azúcar en panela se lleva a cabo principalmente en trapiches de manera artesanal, lo cual constituye una fuente permanente de empleo para las familias campesinas. De acuerdo con los resultados del presente estudio, las condiciones actuales de producción artesanal de esta actividad agrícola implican gran esfuerzo físico y considerable riesgo para la salud de los trabajadores. Además, origina significativos impactos ambientales durante el proceso de producción, en especial, la alteración de la composición atmosférica, alteraciones en el microclima y contaminación del recurso hídrico. Así, con el objetivo de aportar a la sostenibilidad del sector panelero en el departamento de Santander, se presenta en este artículo un diagnóstico cualitativo sobre los impactos bióticos, abióticos y antropológicos generados por la producción artesanal de panela. Inicialmente, se realiza una contextualización sobre la industria panelera nacional, luego se describe el proceso desde el corte de la caña hasta el empacado del producto final, se caracterizan los impactos identificados y se presentan algunas recomendaciones para lograr un proceso productivo y sostenible en términos ambientales.

Panela, or unrefined non centrifugal brown sugar, is a natural sweetener obtained from the evaporation and concentration of sugarcane juice (Saccharum officinarum), essential for food security, agricultural economics and rural development in Latin America. The degree of process efficiency and the marketing evaluation for this product in Colombia is as yet incipient. This study presents the traditional system for panela production, from a technical and engineering perspective, also highlighting some aspects of quality and innovation. Improvements to the traditional furnace design, extraction and milling, clarification, and heat transfer are analyzed. By criteria of competitiveness and efficiency, was evidenced the need to continue the development and transfer of innovative technological alternatives. It is also imperative the participation of the panela producers in new and potential markets. [ABSTRACT FROM AUTHOR]