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Produccion e industrializacion de la kañiwa

Produccion e industrializacion de la kañiwa

Mario E. Tapia / Mario ETapia

49,51 €
IVA incluido
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2018
Materia
Teoría general del derecho
ISBN:
9786202256124
49,51 €
IVA incluido
Disponible

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Sobre IBD

La Kañiwa o kañawa(Chenopodium pallidicaule Aellen) es una grano andino pariente cercano de la quinua (Chenopodium quinoa Willd)que se cultiva por siglos en los Andes,sobre los 3,800 m.s.n.m. por las poblaciones quechuas y aymaras de Perú y Bolivia.Su gran adaptación a climas fríos,bajo requerimiento de agua y biodiversidad conservada por los campesinos tradicionales,sirvió de alimento, rico en proteínas(14%)de alta calidad por su riqueza en aminoácidos esenciales como la lisina, metionina, para culturas como la Tiahuanaco,Collas,hoy alimento apreciado por la población del Altiplano alrededor del Lago Titicaca.La tecnología en su producción agrícola, no ha cambiado mucho desde siglos,con las prácticas agrícolas actuales,mejor preparación del suelo, fertilización adecuado control oportuno de plagas u enfermedades y selección de variedades nativas(Land races)se logra un incremento importante en su productividad, sobre los 2,000 kg/ha.En esta publicación se plantea:su transformación en productos agroindustrialescomo el'kañihuaco'o harina tostada y molida que puede transformarse en kekes galletas,fideos,como alimento,para poblaciones que viven de la agricultura de montañas en el mundo.

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