National Agrarian University La Molina

Faculty of Food Industries

Theme: Tarwi Snacks

Members:

Practice schedule:
Group:

Professor/Professoress:

Delivery date:

2021 - II
I. Introduction

Sodas and snacks are the most ultra-processed foods.

intake in Peru" said Carlos Monteiro, professor of Nutrition and Health
Public of the University of Sao Paulo.
And the pandemic times have not been foreign to this increase in consumption of
snacks, because although it was already known that the snack industry is
now with the quarantine, their production increased even more, due to the fact that
people spend more time at home.
Snacks, 'bites' or 'between meals', are called that because they are eaten
among the three main meals of the day. The problem with these lies in that
the consumer is not presented with options and varieties of products to
consuming things that are healthy, this is seen in stores or kiosks
where there is a greater predominance of ultra-processed products.
This is where we came up with the idea of why not launch a product to the market or

better said, a snack that meets the demands of the consumer, one that
within your reach, provides nutritional value, and is pleasant.

On the other hand, we saw a strong potential in tarwi or mostly known as

its trade name 'chocho', a legume that grows in the Andes of
our country between about 1500 and 3850 meters above sea level, plant food that it provides us

a great nutritional contribution, rich in proteins and lipids.

So we decided to merge this issue with the knowledge acquired.
from tarwi, and that's where the idea of making snacks based on tarwi arises where not
we will only focus on meeting nutritional quality standards and
consumer safety, but also in taking advantage of biodiversity with the
what characterizes our country.
 II. Background

The tarwi or chocho: It is a legume native to the South American Andes.

located from 1500 to 3850 meters above sea level; found in Venezuela,
Colombia, Ecuador, Chile, Argentina, Bolivia, and Peru; where the Andean inhabitant...
he knows it and incorporates it into his daily meals. Its production takes place in the regions of

Amazonas, Áncash, Apurímac, Ayacucho, Cajamarca, Cusco, Huancavelica, Huánuco,

Junín, La Libertad and Puno.

Properties of the tarwi seed: It can be evidenced in Table 1, the great

amount of nutrients present in the tarwi seed, being the percentage of
proteins and fats the most prominent. We can also appreciate the potential.
energy that it possesses. Additionally, it is worth mentioning that 11.03% of the seed belongs to it.

the peel (skin), where the largest amount of fiber is concentrated with abundant
cellulose and hemicellulose (Zavaleta, 2018).

But, focusing on proteins, the biomolecule with the greatest presence in the different
ecotypes of this legume (L. mutabilis, L. angustifolius, L. hispanicus, L. albus),
they show us a value close to 50% (see annex 1). Being the globulins the ones that
greater protein content. In addition, its high nutritional value is reflected by the
balanced presence of essential amino acids (see annex 2). Such is the case of
the lysine, tryptophan, and tyrosine when compared to other legumes. However, so
just as it has abundances, it also presents deficiencies, as is the case with methionine,
whose contribution depends on the variety that is consumed (Zavaleta, 2018).
Snack consumption (2020-2021): Snack consumption is on the rise, especially
in the face of the global uncertainty with COVID-19, as it brings us comfort,
connection and community, while also providing moments of respite,
reward and satiation as consumers seek a balance between the
nutrition and emotional well-being. This explains why almost 9 out of 10 adults in
everyone says they consume more of these snacks or the same during the
pandemic before (Graph 1). In October 2020, The Harris Poll conducted a
survey on behalf of Mondelēz among 6292 consumers aged 18 and over in
everyone classifying them by generation (centennials aged 18 to 23, millennials
from 24 to 39 years, Generation X from 40 to 55 years, boomers from 56 to 74 years, and the

Silent Generation over 75 years old). Delving deeper, the millennials and
those who work from home prefer to consume snacks during a small break
what to have for lunch or dinner (Mondelēs, 2020).

Just as consumers seek safe snacks that occupy that unique place and
valuable for satisfaction, they also seek food oriented towards sustenance. Considered
year after year, the main growing motivator for consumers to choose
snacks are finding healthier bites or those that have properties
nutritional (Graph 2). 78% of consumers say they snack
regularly for this nutritious purpose, 8% more than last year (2020)
(Mondelēs, 2021).
Incorporation of chocho as a 'healthy snack' in the market
The product that will be offered is a result of the industrialization of the chocho, a
innovative proposal for the consumer that will be incorporated into the narrow line of the
healthy snacks in the kiosks. It will be the same grain but toasted, packaged and
ready for consumption in small quantities, nutritious and necessary for a diet
balanced.

Competitive market

Among the tarwi snacks we found in the Peruvian market, we only found one.
that is sold in the Wong, Metro, Plaza Vea and Vivanda stores. And it is the brand 'Mi '
chochera”, perteneciente a la compañía agroindustrial Danper. Se comercializa bajo el
slogan "gluten-free, no flavorings, no cholesterol and higher protein value than the
quinoa.

In the foreign market, without going far, we have our neighboring country Ecuador that
It has two tarwi snack products circulating in its market. These are from the brand
Ethnisnack and the Chocho brand of the Dicorne company.
III. Product description
Technical sheet of the tarwi snack

Article name Toasted tarwi snack 30g

1. Description.- It is a product made from tarwi subjected to a

unwound, we take advantage of its high content of plant protein. In addition
no additives or preservatives are added. The product has been packaged in
metalized film bags to stay cool. And at their moment of
Packaging removes the oxygen from the bag to prevent rancidity.

2. Ingredients.- Tarwi, vegetable oil and salt, no additives or colorants.

3. Instructions for use.- Direct consumption product. No need for any

treatment for its consumption. To stay fresh, it must be stored in
a dry and cool place. Product aimed at the general public.

4. Organoleptic characteristics

REQUIREMENTS DESCRIPTION

Flavor Salty

Color Cream

Smell Smooth

Texture Crispy

5. Nutritional information

Nutritional values (30g)

Energy 170 kcal 7%

Total fat 11g 17%

Saturated fatty acids 3g 15%

Carbohydrates 2g 1%

Sugars 0g 0%

Sodium 97.5 mg 4%

Protein 15 g 30%
 6. Logistics Information

Consumption Unit (CU)

Net Weight 30 g Type of packaging Bag

Lifetime 6 months Place of Back part of

useful indication of number the bag
of lot

Unit of sale (box)

CU per boxes 24 units Type of packaging cardboard box

35 x 24 x 32 cm

7. Storage conditions

Storage conditions Store in a cool, dry place.

Protect from light.

Transport conditions Fragile

IV.Methodology
Production process of roasted chocho

RECEPTION: The raw chochos brought from the trucks are received and the process begins to

store them.
PRE-SELECTION: It is verified that the chocho grain is in optimal conditions.
This means that the grain should be clear, free of stains, impurities, and parasites.
PRE-REMOJO: Here the raw chocho beans are soaked in a tank made of Eternit.
This process takes about 12 hours.
COOKING: The grain is cooked using an industrial gas stove.
REMOJO: Due to the bitter taste of the bean, it is soaked or washed for 5 days.
consecutive days changing the water every day. On the fifth day, the grain is drained.
cooked to reduce its water content
BAKED: Once cooked, the grain goes into the oven. This is done at a
low temperature and for approximately 3 minutes maximum, because what is sought
it is to dry it and not cook it. It is checked to ensure it remains in optimal condition.

Seasoning: After drying, it is time to season.

beans with oil and salt.
TOASTED: The chickpea is placed in a gas toaster, adjusting the toaster
so that it starts to toast gradually, taking care not to burn the product.
You always have to be vigilant since the chocho is very sensitive to temperatures.
Once drained, the legumes such as chocho must be heated to a
temperature of 110°C for 3 minutes to destroy anticoagulant factors that
they present in the raw grain that reduces its quality when they are fed.
COOLING: In this phase, the chickpea that has come out of the oven is allowed to cool.

subsequently review and select the roasted grain for its proper packaging.
HEAVY: The portion of the roasted grain is weighed on the scale to achieve the amount.
desired of 30 g.
PACKAGING: They are packaged using metallized film bags. This process
it is done under vacuum to achieve better preservation.
Then the packages are sealed for their proper and safe transport.
PACKAGING: Finally, they are packed in corrugated cardboard boxes with a capacity for
24 units of 30 grams each for later distribution.

(Argüello & Sarzosa, 2012).

Machinery
SELECTION TABLE: A vibrating selection table will be used, as if it
Using roller tables, the seed is manipulated excessively. The table will be reinforced.
for maximum performance. 2 tables will be used, the first for the pre-selection and the
second for a final selection before packaging.
Dimensions: 4 m x 1 m.

Power: 1 hp.
1000 LITER ETERNIT TANKS: 8 tanks will be used in 3 ways
distinct
Raw tarwi warehouse.
Pre-soaking warehouse.
Post-cooking soaking storage.
INDUSTRIAL POTS OF 25 POUNDS: It will have this weight to avoid risks.
staff in charge of handling the pots while they are hot. The
seeds should be boiled for an hour and there should be a change of water at the half hour.

20 pots are required.

INDUSTRIAL KITCHEN WITH 8 BURNERS: 2 kitchens with 8 burners will be used.
each one, having a total of 16 burners.
CYLINDRICAL TOASTER OVEN: Mechanical toaster for dry grain. System of
mobile palettes in swing.
Capacity: 200 - 1000 kg/h.
INDUSTRIAL SCALE: Platform with a capacity of 1000Kg.
2 will be used, the first for the weight of the tarwi seed pre-storage and
the second for batch control of the product.
PACKAGING MACHINE: It features a computerized equipment for programming
the exact weight of each package.

Production speed: 20 - 50 packs per minute.

(Argüello & Sarzosa, 2012).

Flowchart for the production of Tarwi Snack

 V. Conclusions
After reviewing the surveys conducted on people's snack consumption
In times of pandemic, we can see that the snack market is
being positively influenced by the consumption of healthy foods, as
consumers are becoming aware of the products they buy. Many choose
and others have proposed to look for healthy snacks that provide value.
nutritional.
The project to launch a "toasted tarwi snack" for sale is a way of
financially take advantage of the inclination towards this type of products and also a
innovative option that must be reflected in the showcases and shelves of kiosks; so that
in such a way that small business owners improve their business and thus
consumers have more options to choose from.
Additionally, the product can diversify and not just be launched in one format, but be released in

other flavors like spicy and sweet; of course without losing their healthy focus and contribution

nutritional.
It should also be mentioned that this product, according to its nutritional value table, is low in

fats, low in sodium and also, it does not contain sugar, so it is free of octagons
according to the technical parameters described in the Advertising Warnings Manual
(Supreme Decree No. 012-2018-SA). Furthermore, the proteins from tarwi
they correspond to globulins and albumins, so the product is gluten-free, ideal
for people with celiac disease.

Finally, we can say that we found a way to take advantage of our

diversity, adding value to tarwi and making it a product not
traditional to find other pleasant ways to consume it. Thus, families
Peruvians will take care of their nutrition and with it their health.

VI. Bibliographic References

Zavaleta, A. (comp.). (2018). Lupinus mutabilis (tarwi). Andean legume with

great industrial potential.aed.). Lima: Editorial Fund
University National Mayor of Saint Marcos.
http://fondoeditorial.unmsm.edu.pe/index.php/fondoeditorial/catalog/dow
nload/216/199/900-1?inline=1

Argüello Altamirano, L. A., & Sarzosa Cobos, M. A. (2012). Production and

marketing of toasted chocho snacks for local consumption in
 the city of Quito.[Thesis for Graduation, Catholic University of
Santiago de Guayaquil]. Retrieved on March 6, 2022, from

The provided text appears to be a file name and not translatable content.

Delgadillo, A. M. (April 2019). Export of tarwi snacks to the market of

United States. [Bachelor's Thesis, University of Lima].
Recovered on March 6, 2022, from
Unable to access the provided URL. Please provide text for translation.
uricio_Delgadillo_André.pdf?sequence=1&isAllowed=y

Ethniessence. (n.d.). Retrieved March 6, 2022, from Ethniessence:

Unable to access or translate content from the provided URL.

Mazza, C. (January 2019). Issues of the Current Market: Snacks

Healthy. Retrieved on March 6, 2022, from
Invalid input. Please provide text for translation.
No text provided for translation.

Mondelēz. (2020). The Second Annual: State of Snacking.

The provided text is a URL and not translatable text.
ng/2020-Report/2020_MDLZ_stateofsnacking_report_GLOBAL_EN.pdf

Mondelēz. (2021) The Third Annual: State of Snacking.

The provided link does not contain translatable text.
ng/2021/2021_MDLZ_stateofsnacking_report_GLOBAL_EN.pdf

Law for the promotion of healthy eating for children

adolescents, Law No. 30021 (May 17, 2013). In Decree
Supreme, No. 012-2018-SA. Official Newspaper 'El Peruano'. Lima: Congress
from the Republic.

VII. Annexes
Annex 1: Presence of proteins in different ecotypes of Tarwi.
 Annex 2: Essential amino acids present in Tarwi.

Annex 3: Nutritional information of the ETHNISNACK packaging.

Annex 4: Technical data sheet of the product - Tarwi snacks.
Annex 5: Process of desalting tarwi.