Monografia de ingles

LANGUAGE CENTER OF NATIONAL UNIVERSITY OF EL SANTA

STUDENT: Paredes Nonato Lars Nilsson

NATIONAL UNIVERSITY OF EL SANTA

LANGUAGE CENTER OF NATIONAL UNIVERSITY OF EL

SANTA (CEIDUNS)

MONOGRAPH

STUDENT:

Paredes Nonato Lars Nilsson

CYCLE:

Conversation I

NUEVO CHIMBOTE - PERU

FEBRUARY, 2

2015

STUDENT: Paredes Nonato Lars Nilsson i

PRESENTATION

The purpose of this paper is to inform students of the Faculty of Agroindustry

about the development and advancement of the agro-export of asparagus,

which is increasing every day due to private investment.

In this paper the guidelines and considerations that must be taken into account

to export the asparagus.

STUDENT: Paredes Nonato Lars Nilsson ii

ACKNOWLEDGE

First off all I thank God for the motivation and perseverance has given me to

complete this work. I am especially grateful to the teachers who work in the

Language Centre for demonstrating that really have the vocation to teach and

guide students.

This report would not have been possible without the support of many people

who offered me their help, knowledge and support.

To all thank you very much

Lars Nilsson Paredes Nonato

PRESENTATION ........................................................................................................... i

ACKNOWLEDGE ......................................................................................................... ii

INTRODUCTION .......................................................................................................... 4

CHAPTER 1: THE ASPARAGUS ................................................................................. 6

Etymology ................................................................................................................. 6

Scientific Classification .............................................................................................. 6

CHAPTER 2: NUTRITIONAL PROPERTIES ................................................................ 8

CHAPTER 3: VARIETY AND KIND OF ASPARAGUS ............................................... 10

VARIETY: ................................................................................................................ 10

KIND: ...................................................................................................................... 10

The wild asparagus: ...................................................................................... 10

Asparagus grown are thick and white: .......................................................... 10

The asparagus garden or parakeets: ............................................................ 10

CHAPTER 4: CITIES OF PRODUCTION ................................................................... 12

CHAPTER 5: PROPERTIES AND MEDICINAL USES ............................................... 14

CHAPTER 6: PROCESS OF GREEN ASPARAGUS.................................................. 16

1. RECEPTION AND STORAGE ......................................................................... 16

2. WASH .............................................................................................................. 16

3. CALIBRATED................................................................................................... 16

4. CUT ................................................................................................................. 17

5. COOLED .......................................................................................................... 17

6. FROZEN .......................................................................................................... 17

7. STORAGE ....................................................................................................... 17

CHAPTER 7: QUALITY CONTROL ............................................................................ 19

1. DEFINITION ..................................................................................................... 19

2. QUALITY CONTROL NEEDS .......................................................................... 19

3. FACTORS AFFECTING THE QUALITY. .......................................................... 19

Speed: ................................................................................................................. 19

Cleanliness: ......................................................................................................... 19

Temperature control ............................................................................................ 19

CHAPTER 8: PROCESS DIAGRAM .......................................................................... 21

CONCLUSIONS ......................................................................................................... 22

BIBLIOGRAPHY ........................................................................................................ 23

PROCESS OF EXPORTATION OF GREEN ASPARAGUS

STUDENT: Paredes Nonato Lars Pge 4

INTRODUCTION

The asparagus is a vegetable native of Asia, which is used for consumption, the

tender seedling called "turin". It is often used in special preparations "haute

cuisine" and is a major source of compounds that contribute to proper blood

circulation.

It is a vegetable that has more developed, primarily in the fresh- refrigerated

state, occupying areas of planting close to 20,000 acres and yields of 20,000

kilos per hectare.

From the decade of 80, under the impulse of the "non-traditional export" of

agricultural products, production of asparagus on the Peruvian coast is

increasing. At the beginning it was in the valley of Moche and Viru, in Libertad,

then in the Ica Valley, and lately in Chavimochic irrigation and some valleys of

Lima

Good prices on the international market not only led to the progressive

expansion of acreage, but also the installation of processing plants, with input

from domestic and foreign capital

At the beginning of the decade of 80, on the Peruvian coast about 1512 acres of

asparagus was harvested and 4428 metric tons were produced. Ie its weight in

agriculture was reduced.

This vegetable is a perennial crop, whose planting is done mostly with certified

seed sold by manufacturers or by themselves installed processing plants in the

northern and central coast. The idea is to ensure a good raw material for export.

its production cost is high in general terms, on the north coast the cost is

cheaper, but in Ica, due to the use of groundwater, production is higher. The

Ministry of Agriculture estimates it at $ 2,891 per hectare.

Asparagus production enters the third year of installation.

Nowadays, Peru is the first exporter of asparagus country in the world, having

succeeded in displacing important producing countries such as China and the

US, and to be recognized worldwide for the quality of its products.



CHAPTER 1: THE ASPARAGUS

Asparagus (Asparagus officinalis) belongs to the family

Asparagaceae. It is a herbaceous perennial plant branched

foliage and feathery appearance. Its cultivation takes a long

time on the ground, on the order of 8-10 years, from the

standpoint of profitable economic life. The Asparagus plant is

formed by branched aerial stems and underground parts

made of roots and buds, which is what is commonly called

"garra".

Etymology

The word asparagus (Latin) sparagus derived in turn from Greek aspharagos or

asparagos and Greek term originated in the Persian asparag which means

"brote". It has been used since ancient times as a culinary vegetable, due to its

delicate flavor and its diuretic properties. There is a recipe for cooking

asparagus in the book oldest preserved recipes, De re coquinaria, Book III,

written by Apicius in the third century.

Scientific Classification

Kingdom: Plantae

Unranked Tracheobionta

Division: Magnoliophyta

Class: Liliopsida

Order: Asparagales

Family: Asparagaceae

Subfamily: Asparagoideae

Genre: Asparagus

Species: Asparagus officinalis



CHAPTER 2: NUTRITIONAL PROPERTIES

Fresh asparagus are constituted

mainly by water. Your content in

sugars and fat is very low, but is the

vegetable more rich in proteins. Also

contain a high fiber content.

In connection with its vitamin content,

the presence of folates, provitamin A

(beta-carotene) and vitamins C and E.

With the exception of folates, the rest

play an important antioxidant. Other B

vitamins such as B1, B2, B3 and B6

are also present.

Potassium is necessary for the generation and transmission of nerve impulses

and normal muscle activity in addition to intervene in the water balance inside

and outside the cell.

Phosphorus plays an important role in formation of bones and teeth, like

calcium. However, the latter is not assimilated only in relation to milk or other

foods that are good sources of this mineral. Something similar happens with

iron, whose absorption is much higher when it comes from animal foods.



CHAPTER 3: VARIETY AND KIND OF ASPARAGUS

VARIETY:

White asparagus is obtained to avoid exposure of plants to light as they grow.

The purple asparagus is different from the green or white varieties, mainly

characterized by a high sugar and low fiber levels. Was originally cultivated in

Italy and sold under the name Violetto d'Albenga. Its cultivation continued in

European countries and jumped America, Asia and New Zealand

KIND:

The wild asparagus:

Grow spontaneously among the cornfields are green and very finite. its

taste is slightly bitter, their season is very short (two months) in the

spring season

Asparagus grown are thick and white:

Are buried to preserve light, so keep this albino appearance. in some tip

or take turns green purple iridescence. It is exclusive of spring and your

skin is smooth and shiny

The asparagus garden or parakeets:

Are thick and its color is green, sometimes acquiring a slightly purplish

hue and grown without sun protection



CHAPTER 4: CITIES OF PRODUCTION

The main areas of production are located on the coast in the departments of

Libertad, Ica, Lima, Ancash, due to weather features of this region. Production

is a big scale, primarily intended for export, reaching surfaces over 10 ha.

Average

Before in the north coast white asparagus were planted especially in La

Libertad, and green asparagus is grown between Lima and the southern city of

Arequipa, however, currently planted nowadays our coast white and green

asparagus.



CHAPTER 5: PROPERTIES AND MEDICINAL USES

The asparagus are used as food, with the additional benefits of therapeutic

virtues. Eaten raw with mayonnaise or salt, oil vinegar (or lemon); or boiled. is

very appetizing asparagus omelette.

Pharmacological action: the fructositas, potassium salts and saponosides give it

a diuretic action. Abundant fiber asparagus produce a laxative effect. Popularly

considered "purifying"

Furthermore, with regard to potassium, asparagus contribute 10% of the daily

requirement of the body; also contribute small amounts of fluoride, copper, zinc,

manganese and iodine, which means a good supply of minerals.



CHAPTER 6: PROCESS OF GREEN ASPARAGUS

1. RECEPTION AND STORAGE

The storage of product on reception

facilitates the continuos alimentation

of production. But if such storage

take more time than expected,

asparagus can undergo a series of

changes by not having washed the

product and especially without

cooling.

These changes make the asparagus lose much of their edibility in a few

hours and even become unsuitable for industrialization

2. WASH

The washing operation is done with potable

water, the asparagus on the collection box.

This process has taken the option of

washing cooling with "hidrocooling" to

improve the final product and reduce the

heat input to the storage chamber.

3. CALIBRATED

Involves the separation diameters

depending on destination

o Extra thick - Asparagus

greater than 19 mm in

diameter

o Very thick -Asparagus of 14-

19 mm in diameter.

o Thick - Asparagus of 11-14 mm in diameter.

o Medium - Asparagus of 9-11 mm in diameter.

o Thin - Asparagus below 9 mm diameter.



The manual system is more used to calibrate but requires a lot of

manpower. The mechanical calibration is difficult in practice, since it is a

fragile product.

4. CUT

The court seeks to remove the

bottom of the asparagus, dirtiest

and woody.

Cutting can be done by hand, aided

by a dipositive to hold and equalize

the shoots that form the beam, or

mechanically.

The cut can be made at times before the washing operation, but their

implementation is more suitable after this operation, in order to introduce

as few microorganisms and dirt in the work line.

5. COOLED

The cooling is done by immersing the product in

cold or dropping it on the product by showering

water.

6. FROZEN

The selected system is a freezing tunnel, in

which the product is exposed to a controlled

air stream.

After the asparagus packed in sealed

polyethylene bags (welded) to prevent

dehydration, put up in sealed cartons with

tape.

7. STORAGE

As there is alteration reactions in frozen food

products, these have a limited life, defined as

one in which the product maintains an

acceptable quality.



CHAPTER 7: QUALITY CONTROL

1. DEFINITION

The Spanish Royal Academy defines quality as "set of qualities that

constitute the way of life of a person or thing".

We can say that a product will have more quality for consumers, the

more qualities impress him favorably.

2. QUALITY CONTROL NEEDS

Quality control begins with the selection and purchase of raw materials

and packaging materials and continues throughout the manufacturing

chain and until the product is consumed.

It affects both the staff, equipment and processing plant as warehouses,

cold and vehicles. All these factors influence the final quality of the

product at the time of purchase and consumption. It affects even own

manufacturer to ensure that everything is correct.

3. FACTORS AFFECTING THE QUALITY.

Speed: is very important in the manufacture of food. Don't forget that

foods are natural products that can rapidly deteriorate. The faster you are

prepared, the lower the risk of alteration.

Cleanliness: is another important factor. The dirt brings many bacteria

and lack of personal hygiene of food handlers can cause food

contamination. Moreover, the dirty areas in workplaces, attract flies and

parasites, and machinery and instruments of dirty work can carry germs

from a contaminated food to another healthy..

Temperature control is also very important because it can delaying

microbial spoilage.



CHAPTER 8: PROCESS DIAGRAM

RECEPTION

STORAGE

WASHING

CALIBRATION

CUT

COOLED

FROZEN

PACKING

STORAGE



CONCLUSIONS

Peru is the first exporter of asparagus in the world, which is due, to inter

alia, to the concern of the industry to maintain the highest standards of

quality

The competitiveness for quality is part of business strategic plans in the

asparagus sector, is essential for the survival of companies in the

market.

The analysis of asparagus is important for the quality.



BIBLIOGRAPHY

CONABIO. 2009. Catlogo taxonmico de especies de Mxico. 1. In

Capital Nat. Mxico. CONABIO, Mexico City.

Flora of China Editorial Committee. 2000. Flora of China (Flagellariaceae

through Marantaceae). 24: 1431. In C. Y. Wu, P. H. Raven & D. Y.

Hong (eds.) Fl. China. Science Press & Missouri Botanical Garden

Press, Beijing & St. Louis.

Flora of North America Editorial Committee, e. 2002. Magnoliophyta:

Liliidae: Liliales and Orchidales. Fl. N. Amer. 26: ixxvi, 1723.

Grayum, M. H. 2003. Asparagaceae. 92(2): 294295. In B. E. Hammel,

M. H. Grayum, C. Herrera & N. Zamora Villalobos (eds.) Man. Pl. Costa

Rica. Missouri Botanical Garden, St. Louis.

Idrraga-Piedrahita, A., R. D. C. Ortiz, R. Callejas Posada & M. Merello.

(eds.) 2011. Fl. Antioquia: Cat. 2: 9939. Universidad de Antioquia,

Medelln.

Nasir, E. & S. I. Ali (eds). 1980-2005. Fl. Pakistan Univ. of Karachi,

Karachi.

Stevens, W. D., C. Ulloa Ulloa, A. Pool & O. M. Montiel Jarqun. 2001.

Flora de Nicaragua. Monogr. Syst. Bot. Missouri Bot. Gard. 85: ixlii,

Documents

Monografia de ingles