Caracterización de las unidades productoras de Suero Costeño del departamento de Córdoba-Colombia
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Introducción: el proyecto se llevó a cabo en cuatro regiones agroecológicas de Córdoba, las cuales concentran la mayor producción de leche y elaboración de derivados de este departamento. El Suero Costeño es un producto lácteo fermentado, que se elabora y consume tradicionalmente en la Costa Atlántica colombiana, pero no se dispone de información documentada acerca de las características de las unidades de transformación y de su proceso de elaboración.
Objetivos: el objetivo de la investigación fue la caracterización de las unidades de producción de Suero Costeño del departamento de Córdoba en Colombia.
Metodología: se realizaron encuestas sobre las historias de vida, la actividad productiva y la implementación de las Buenas Prácticas de Manufactura (BPM) en 96 establecimientos productores de Suero Costeño de cuatro (4) regiones agroecológicas de Córdoba (Sinú Medio, Centro, Bajo Sinú y Sabanas).
Resultados: el Suero Costeño lo elaboran artesanalmente pequeños productores, mediante dos procesos de producción, uno que fermenta espontáneamente leche, grasa o ambas, y otro que aprovecha el lactosuero de quesería. La mayoría de las unidades de producción (78,8%) presentan deficientes condiciones higiénicas y fallas en la implementación de las BPM, con una calificación no aceptable (29,4%).
Conclusiones: la producción artesanal de Suero Costeño se realiza en establecimientos con deficientes condiciones higiénicas y sanitarias, por lo que se requiere la implementación de sistemas de calidad e inocuidad, para mejorar el proceso de elaboración y el cumplimiento de las BPM, y así obtener un producto inocuo y con calidad óptima.
- Buenas Prácticas de Manufactura (BPM)
- Cadena agroindustrial
- Caracterización
- Suero Costeño
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