Mejoramiento de los procesos de transformación del envase natural de hoja de bijao (Calathea lutea), como aporte a la sostenibilidad del sistema agroalimentario tradicional del bocadillo veleño.
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Date
2020-12-18
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Corporación Universitaria Minuto de Dios
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Abstract
El uso de la hoja de bijao como envase tradicional, es fundamental en la producción del
bocadillo veleño el cual es una golosina tradicional colombiana, debido a la identidad que la
hoja da al producto y que se resalta por su denominación de origen. Sin embargo, la calidad
del bijao ha estado entredicho debido a que este no cuenta con una reglamentación
específica, por ende, el INVIMA recomienda a los consumidores verificar que este envoltorio
este limpio, desinfectado, libre de patógenos y de residuos de plaguicidas, con el fin de
garantizar la trazabilidad de calidad (INVIMA, 2019). Para las industrias bocadilleras es
indispensable conservar las características de sabor y aroma que la hoja de bijao imprime
sobre el bocadillo, por ello, exigen que los productores Bijaeros cumplan con los estándares
de calidad de la hoja, para que garantice el bienestar y la salud del consumidor, y el
cumplimiento de los requisitos de salubridad e inocuidad del Bijao.
the use of the bijao leaf as a traditional container is fundamental in the production of the Veleño guava paste, which is a traditional Colombian candy, due to the identity that the leaf gives to the product and which is highlighted by its designation of origin. However, the quality of the bijao has been questioned because it does not have a specific regulation, therefore, INVIMA recommends that consumers verify that this packaging is clean, disinfected, free of pathogens and pesticide residues, with the in order to guarantee quality traceability (INVIMA, 2019). For the sandwich industries, it is essential to preserve the flavor and aroma characteristics that the bijao leaf prints on the guava paste, for this reason, they demand that the Bijaero producers comply with the quality standards of the leaf, to guarantee the welfare and health of the consumer, and compliance with the health and safety requirements of Bijao. The objective of the research is to accompany the producers in the improvement of the transformation processes of the bijao leaf to guarantee a better quality and safety of the product, without losing the tradition that has characterized their production.
the use of the bijao leaf as a traditional container is fundamental in the production of the Veleño guava paste, which is a traditional Colombian candy, due to the identity that the leaf gives to the product and which is highlighted by its designation of origin. However, the quality of the bijao has been questioned because it does not have a specific regulation, therefore, INVIMA recommends that consumers verify that this packaging is clean, disinfected, free of pathogens and pesticide residues, with the in order to guarantee quality traceability (INVIMA, 2019). For the sandwich industries, it is essential to preserve the flavor and aroma characteristics that the bijao leaf prints on the guava paste, for this reason, they demand that the Bijaero producers comply with the quality standards of the leaf, to guarantee the welfare and health of the consumer, and compliance with the health and safety requirements of Bijao. The objective of the research is to accompany the producers in the improvement of the transformation processes of the bijao leaf to guarantee a better quality and safety of the product, without losing the tradition that has characterized their production.
Description
La producción de hoja de bijao (Calathea lutea), planta de la familia marantacea se caracteriza
por ser un envase primario de origen natural de alimentos desde el siglo XIX, siendo un
sistema de producción y organización gestionado y operado por familias campesinas de
Vélez-Santander y Moniquirá-Boyacá empleado principalmente para conservar y brindar
aroma al Bocadillo Veleño, golosina tradicional en Colombia. La obtención del bocadillo veleño
se hace principalmente mediante actividades de producción, transformación y
comercialización de bienes y servicios agrícolas, a través de la gestión y el trabajo familiar,
asociativo o comunitario de aproximadamente 3.000 personas que obtienen sus ingresos
básicos a través del cultivo y procesamiento del Bijao (FedeVeleños, 2016).
Keywords
Bijao, Calidad, Inocuidad, Bocadillo, Envase primario tradicional, Bijao, Quality, Safety, Guava paste, Traditional primary packaging.