Abstract

PEREZ NAVARRO, Omar; GONZALEZ SUAREZ, Erenio; LEY CHONG, Néstor  and  CONCEPCION TOLEDO, Diana Niurka. The development of processes and the assimilation of technologies in the improvement of the agro-food industry. Universidad y Sociedad [online]. 2020, vol.12, n.3, pp. 364-369.  Epub June 02, 2020. ISSN 2218-3620.

Betting on a diversified agro-food industry, with adequate technical and economic feasibility and with a high acceptance of its productions in society, is a priority task for the economic and social thrust in Cuba. The assimilation of technologies and their adaptation to the territories, taking advantage of the scientific potential and resources available for the development of high value-added products that contribute to the substitution of imports, were the fundamental premises on which the insertion of the production processes of native and modified starches and other products based on Manihot esculenta Crantz (cassava) that were developed in this research is based. The technological impacts generated by the effective combination of process development and technological assimilation, applicable as a procedure to the agro-industry in general and validated for the processing technologies of the cassava assortments, were analyzed. The technical-economic feasibility studies were carried out, determining the necessary conditions for the achievement of positive profitability indicators. It was demonstrated the advantage that these products represent for the substitution of imported additives in the food industry, the possibility of the immediate introduction of the results in the productive processes and the environmental compatibility. The study is relevant to address the issue of substitution of stabilizing additives in food production, mainly ice cream, with a high impact by the possibilities of increasing supply, the quality of the basic basket, the substitution of imports and the generation of exports.

Keywords : Process development; technology assimilation; cassava; native starch; modified starch.

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