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Abstract

In spite of the low volume of industrial activities from local agricultural resources, food industry is an important potential for the countries of the Caribbean basin. The current situation and future prospects are in relation with the recent history, featured by a multicultural encounter. Development could occur by the rational association of some potentialities. Food technology research is a powerful lever to collect information allowing _to manage and to rationalize sustainable transformation processes and activities. Successful work has been done with distilleries wastewaters treatment and valorization. The first commercial yeast strain, selected for rum production, is issued from our collection. We are experimenting lactic fermentation as dressing and/or preserving means for local production.We contribute to local bioresources best knowledge and valorization.

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