Desarrollo de un menú con los excedentes frutales, vegetales y cárnicos de los mercados de Agro Azuay
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Abstract
La falta de un modelo técnico gastronómico para transformar excedentes municipales en preparaciones seguras y equilibradas limita su aprovechamiento y afecta la seguridad alimentaria regional. Por ello, el objetivo del estudio fue elaborar un menú de cinco tiempos basado en los productos excedentes de vegetales, frutales y cárnicos de los mercados de Agro Azuay. La metodología empleada fue de enfoque cuantitativo-descriptivo con un diseño transversal; para la toma de datos se empleó una encuesta, contando con una población de 50 puestos de los mercados de Agro Azuay y una muestra de 29 comerciantes. Entre los resultados obtenidos se tiene que el 44,8% afirmó que los menos vendidos son productos cárnicos y las verduras, seguido de frutas con un 10,3%. Las frutas cítricas tuvieron el menor índice de ventas (50%), en comparación con las frutas ácidas y semiácidas dulces (25%). En el caso de las verduras, las de menor número de ventas son las raíces (53,8%), seguido del zucchini (23,1%) y los bulbos (15,4%). Con respecto a las carnes, los pescados y mariscos tienen el menor volumen de ventas (61,5%), seguido de las carnes rojas (38,5%), mientras que las carnes blancas presentaron desperdicio nulo. En conclusión, los productos excedentes en los mercados durante el proceso de venta son significativos, lo cual genera pérdidas negativas a nivel económico e incluso puede ser un foco de contaminación ambiental.
The lack of a technical gastronomic model to transform municipal surpluses into safe and balanced preparations limits their use and affects regional food security. Therefore, the objective of the study was to prepare a five-course menu based on surplus vegetable, fruit and meat products from the Azuay agricultural markets. The methodology used was quantitative-descriptive with a transversal design; for data collection, a survey was used, with a population of 50 stalls in the markets of Agro Azuay and a sample of 29 merchants. Among the results obtained, 44.8% stated that the least sold are meat products and vegetables, followed by fruits with 10.3%. Citrus fruits had the lowest sales rate (50%), compared to sour and semi-acidic sweet fruits (25%). In the case of vegetables, those with the lowest number of sales are roots (53.8%), followed by zucchini (23.1%) and bulbs (15.4%). With respect to meat, fish and seafood have the lowest sales volume (61.5%), followed by red meat (38.5%), while white meats presented zero waste. In conclusion, surplus products in markets during the sales process are significant, generating negative economic losses and potentially even becoming a source of environmental pollution.
The lack of a technical gastronomic model to transform municipal surpluses into safe and balanced preparations limits their use and affects regional food security. Therefore, the objective of the study was to prepare a five-course menu based on surplus vegetable, fruit and meat products from the Azuay agricultural markets. The methodology used was quantitative-descriptive with a transversal design; for data collection, a survey was used, with a population of 50 stalls in the markets of Agro Azuay and a sample of 29 merchants. Among the results obtained, 44.8% stated that the least sold are meat products and vegetables, followed by fruits with 10.3%. Citrus fruits had the lowest sales rate (50%), compared to sour and semi-acidic sweet fruits (25%). In the case of vegetables, those with the lowest number of sales are roots (53.8%), followed by zucchini (23.1%) and bulbs (15.4%). With respect to meat, fish and seafood have the lowest sales volume (61.5%), followed by red meat (38.5%), while white meats presented zero waste. In conclusion, surplus products in markets during the sales process are significant, generating negative economic losses and potentially even becoming a source of environmental pollution.
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Vol. 5, No. 12