Use of Plants for Production of Herbal Teas using ICT
Uso de Plantas para la elaboración de Bebidas Aromáticas mediante las TIC
Date
2018-08-07
2018-08-07
Author
Pertuz–Orozco, Ismael
Burgos–Gonzales, Joaquín Alberto
Calderón–Ávila, Yaneth
Cervantes–Padilla, Glory Luz
Cuello Gómez, Carmen
Galves Bermúdez, Noris
Hernández Cantillo, Libia Esther
Linero Porto, Yesenia Ester
Maldonado Sierra, Faridis
Monsalvo Núñez, Maritza
Orozco Cantillo, Nelci
Torregroza Armella, Edith Cecilia
Metadata
Show full item record
Show full item record
Abstract
The purpose of this project was to study the use of plants to manufacture herbal teas through ICT. The methodology was qualitative, based on active research, with a descriptive and exploratory design. The research techniques included observation and use of a field journal. The participants were one hundred and sixty (160) students from the Armando Estrada Flores School, from preschool to ninth grade. As a result, the different types of aromatic plants and the relevant characteristics which make them suitable for manufacturing herbal teas were identified. The conclusion is that ICT can be used to describe the characteristics of the most common aromatic plants in the Riofrio rural district of Magdalena, such as Lemon Balm, Basil, Spearmint, Peppermint and Oregano; as well as identifying which beverages are suitable for drinking.
Collections