Production of Sausage from Macabí Fish Pulp
Elaboración de Productos Embutidos a Base de Pulpa de Macabí
Date
2018-08-27
2018-08-27
Author
Pineda Hernández, Walberto
Torres Brodmeier, José Joaquín
Flores Saes, Marta
Pomares Sánchez, Guilio
Pérez Díaz, Armando
Ospina, Diocet
Ruiz, Elena
Montero Olivero, Lidis
Metadata
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Abstract
The objective of this study is to promote healthy eating habits through the production of sausage made from fish. The study uses a qualitative approach with a descriptive scope and an active participation research design, using participative observation and focus group techniques. The study’s findings are that both the participants and the community involved in discussions on the product found it to be viable and liked it. Additionally, through workshops, awareness was raised and information was shared on the changes in eating habits required to promote a healthy culture.
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