At the Food Plant of the Faculty of Agricultural Sciences of the University of Cauca, this week the process of transformation and conservation of chontaduro began.

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Through an articulated work between the University of Cauca and the Cauca Governorate, this week began a process to provide added value to chontaduro fruits in order to benefit small producers in the region and communities affected by the Pandemic current situation.

"The University from the food plant of the Faculty of Agrarian Sciences supports the transformation processes of food conservation that the Government of the Department of Cauca has been promoting as a contingency measure in the face of the COVID-19 pandemic to small producers in the region, taking into account that their products are stagnant for commercialization”, explained the Coordinator of the Food Plant of the Faculty of Agricultural Sciences, Lucila Aydé Certuche Rojas.

She added that in the food plant it is planned to give added value between 40 and 50 tons of chontaduro fruits, which are transformed and preserved to be included in the 45,000 Rations that the Government of Cauca has planned to deliver to vulnerable families.

The Chontaduro Process Team is made up of the Engineer Lucila Aydé Certuche Rojas from the University of Cauca and the Engineer Rubén Panzza from the Cauca Government.

More Info:

Faculty of Agricultural Sciences

Email: facagro@unicauca.edu.co