Diagnostic tools for measuring the manufacture of Colombian traditional emerging products

Abstract

Anise-based drink, “Bolegancho”, production represents an economic source of livelihood for families; however, its artisanal production does not comply with environmental regulations. A multidisciplinary analysis at the social, geographical, and environmental levels of “Bolegancho” production is carried out. In the first part, surveys were applied to producers, determining that they are in a socioeconomic stratum 1 and 2, where the majority are dedicated to production in their homes and not to distribution. Subsequently, the production areas were geo-referenced for the collection of water and soil samples. For the environmental component, physicochemical and microbiological tests were carried out on the “Bolegancho” and the water used to produce it, identifying the lack of sanitation and the effects on the final product; on the other hand, the results that are poured into the soil according to the analyses may be beneficial for crops due to their organic matter content. Regarding the air, microbiological tests determined the presence of different types of bacteria and fungi causing alterations in the environment, which implies that the distillation processes of the “Bolegancho” should be studied from a multidisciplinary perspective.

Development and Characterization of a Hand Rub Gel Produced with Artisan Alcohol (Puntas), Silver Nanoparticles, and Saponins from Quinoa

“…The most used alcohol for gel development is medicinal; however, the use of other alcohol types could be a suitable variant [27]; in this sense, ethyl alcohol, which in many countries is produced using an artisan method named "trapiche", could be used for developing new and effective products [28,29]. The alcohol produced by the trapiches method is named "puntas", which is a traditional name for this type of alcohol in Ecuador, whereas in Colombia, it is called "aguardiente" [30,31] or "cachaza" in Brazil [32,33]. Ethyl alcohol is destined for human consumption; however, the procedure that is used may not be safe for human consumption [34,35].…”