{"id":10037,"date":"2018-12-19T14:27:58","date_gmt":"2018-12-19T14:27:58","guid":{"rendered":"https:\/\/www.cft-group.com\/tomato-processing-training\/"},"modified":"2025-09-29T15:21:37","modified_gmt":"2025-09-29T15:21:37","slug":"tomato-processing-training","status":"publish","type":"post","link":"https:\/\/www.cft-group.com\/es\/tomato-processing-training\/","title":{"rendered":"Formaci\u00f3n en la transformaci\u00f3n del tomate"},"content":{"rendered":"\r\n<p data-start=\"40\" data-end=\"573\"><strong>Agoura Diantom<\/strong>, originario de Togo, es conocido como Joseph. Obtuvo la <strong>Maestr\u00eda y el Doctorado en Ciencias y Tecnolog\u00edas Alimentarias en la Universidad de Parma<\/strong>, continuando luego con actividades de investigaci\u00f3n en la misma universidad tras completar sus estudios. Desde el inicio de su carrera acad\u00e9mica, su objetivo fue regresar a<strong> Togo<\/strong> con los conocimientos adquiridos en Italia y comprometerse a <strong>mejorar las precarias condiciones alimentarias de gran parte de la poblaci\u00f3n, ofreciendo formaci\u00f3n en la transformaci\u00f3n del tomate<\/strong>.<\/p>\r\n<p data-start=\"575\" data-end=\"1020\">En 2017, Joseph recibi\u00f3 <strong>un premio del <em data-start=\"613\" data-end=\"637\">Rotary Club Parma Este<\/em><\/strong> para llevar a cabo su proyecto personal en Togo, que consist\u00eda en formar a algunos j\u00f3venes para <strong>experimentar la transformaci\u00f3n de los excedentes de tomate en concentrado<\/strong>. Esta experimentaci\u00f3n, realizada en la zona agr\u00edcola cercana a la capital Lom\u00e9, tuvo un gran \u00e9xito. En julio y agosto de 2018 se implement\u00f3 la segunda fase del proyecto, gracias a <strong>la financiaci\u00f3n del Grupo CFT.<\/strong><\/p>\r\n<p data-start=\"1022\" data-end=\"1108\">Esta segunda fase de formaci\u00f3n en la transformaci\u00f3n del tomate ten\u00eda como objetivos:<\/p>\r\n<ul data-start=\"1110\" data-end=\"1259\">\r\n<li data-start=\"1110\" data-end=\"1186\">\r\n<p data-start=\"1112\" data-end=\"1186\">Difundir la <strong>t\u00e9cnica de producci\u00f3n de la pasta de tomate<\/strong> ya experimentada<\/p>\r\n<\/li>\r\n<li data-start=\"1187\" data-end=\"1259\">\r\n<p data-start=\"1189\" data-end=\"1259\">Crear una <strong>start-up local<\/strong> para la transformaci\u00f3n artesanal del tomate<\/p>\r\n<\/li>\r\n<\/ul>\r\n<p data-start=\"1261\" data-end=\"1579\">La t\u00e9cnica se difundi\u00f3 en algunos pueblos de las regiones de Savanes, Kara y Maritime, zonas de cultivo del tomate. En algunos casos no fue posible continuar debido a la falta de materia prima por la temporada particularmente seca, o por el aumento excesivo del costo del tomate respecto a los acuerdos preliminares.<\/p>\r\n<p data-start=\"1581\" data-end=\"1712\">Las intervenciones tuvieron una duraci\u00f3n promedio de 3 d\u00edas por cada pueblo y siguieron los siguientes procedimientos operativos:<\/p>\r\n<ul data-start=\"1714\" data-end=\"2387\">\r\n<li data-start=\"1714\" data-end=\"1743\">\r\n<p data-start=\"1716\" data-end=\"1743\">Presentaci\u00f3n del proyecto<\/p>\r\n<\/li>\r\n<li data-start=\"1744\" data-end=\"1906\">\r\n<p data-start=\"1746\" data-end=\"1906\">Informaci\u00f3n y formaci\u00f3n sobre la <strong>t\u00e9cnica artesanal de producci\u00f3n de salsa de tomate<\/strong>, con equipos manuales simples pero en condiciones higi\u00e9nicamente correctas<\/p>\r\n<\/li>\r\n<li data-start=\"1907\" data-end=\"1939\">\r\n<p data-start=\"1909\" data-end=\"1939\">Compra de tomates y botellas<\/p>\r\n<\/li>\r\n<li data-start=\"1940\" data-end=\"1987\">\r\n<p data-start=\"1942\" data-end=\"1987\">Lavado, escaldado y molienda de los tomates<\/p>\r\n<\/li>\r\n<li data-start=\"1988\" data-end=\"2152\">\r\n<p data-start=\"1990\" data-end=\"2152\">Lavado de las botellas en 4 fases: inmersi\u00f3n durante 1 hora en el agua caliente de escaldado del tomate, lavado con agua y vinagre, dos enjuagues con agua tibia<\/p>\r\n<\/li>\r\n<li data-start=\"2153\" data-end=\"2230\">\r\n<p data-start=\"2155\" data-end=\"2230\">Llenado en caliente de la pasta en las botellas y cierre con tapas corona<\/p>\r\n<\/li>\r\n<li data-start=\"2231\" data-end=\"2303\">\r\n<p data-start=\"2233\" data-end=\"2303\">Enfriamiento al aire y aplicaci\u00f3n de etiquetas especialmente creadas<\/p>\r\n<\/li>\r\n<li data-start=\"2304\" data-end=\"2387\">\r\n<p data-start=\"2306\" data-end=\"2387\">Finalmente, compartir alimentos y bebidas locales con los habitantes del pueblo<\/p>\r\n<\/li>\r\n<\/ul>\r\n<p data-start=\"2389\" data-end=\"2447\">De esta experiencia surgieron los siguientes resultados:<\/p>\r\n<ul data-start=\"2449\" data-end=\"3030\">\r\n<li data-start=\"2449\" data-end=\"2547\">\r\n<p data-start=\"2451\" data-end=\"2547\">La poblaci\u00f3n local desconoc\u00eda el procedimiento artesanal de transformaci\u00f3n del tomate en pasta<\/p>\r\n<\/li>\r\n<li data-start=\"2548\" data-end=\"2743\">\r\n<p data-start=\"2550\" data-end=\"2743\">Las personas involucradas consideraron interesante la formaci\u00f3n en <strong>transformaci\u00f3n del tomate<\/strong>, creyendo que una mayor producci\u00f3n destinada a la transformaci\u00f3n <strong>mejorar\u00eda las condiciones de vida<\/strong><\/p>\r\n<\/li>\r\n<li data-start=\"2744\" data-end=\"3030\">\r\n<p data-start=\"2746\" data-end=\"3030\">Gracias a este proyecto, el tomate puede estar disponible casi todo el a\u00f1o en diferentes regiones. Esto podr\u00eda incentivar la creaci\u00f3n de una empresa de <strong><a href=\"https:\/\/www.cft-group.com\/es\/industry\/tomate\/\" target=\"_blank\" rel=\"noopener\">transformaci\u00f3n de tomate<\/a><\/strong>, pero a\u00fan debe evaluarse el costo del transporte de la materia prima desde las distintas \u00e1reas de cultivo<\/p>\r\n<\/li>\r\n<\/ul>\r\n<p data-start=\"3032\" data-end=\"3388\">En cuanto a la start-up local, mientras esperaba completar la estructura de transformaci\u00f3n que financi\u00f3 directamente, Joseph implement\u00f3 una soluci\u00f3n temporal para iniciar ya en verano una peque\u00f1a producci\u00f3n con algunos de los estudiantes formados este a\u00f1o y el anterior. Esto permiti\u00f3 embotellar aproximadamente 3000 botellas de 33 cl de salsa de tomate.<\/p>\r\n<p data-start=\"3390\" data-end=\"3642\">El objetivo de Joseph es que esta peque\u00f1a iniciativa productiva se consolide y crezca r\u00e1pidamente, gracias al entusiasmo de los j\u00f3venes involucrados. De esta manera logr\u00f3 cumplir su sue\u00f1o de regresar a Togo para contribuir al desarrollo de su tierra.<\/p>\r\n<p data-start=\"3644\" data-end=\"3842\">Gracias a la formaci\u00f3n recibida en Parma y a la implementaci\u00f3n de su proyecto, Joseph fue llamado por la Universidad de Lom\u00e9 como el primer profesor togol\u00e9s de Ciencias y Tecnolog\u00edas Alimentarias.<\/p>\r\n\r\n\r\n","protected":false},"excerpt":{"rendered":"<p>Agoura Diantom, originario de Togo, es conocido como Joseph. Obtuvo la Maestr\u00eda y el Doctorado en Ciencias y Tecnolog\u00edas Alimentarias en la Universidad de Parma, continuando luego con actividades de investigaci\u00f3n en la misma universidad tras completar sus estudios. Desde el inicio de su carrera acad\u00e9mica, su objetivo fue regresar a Togo con los conocimientos [&hellip;]<\/p>\n","protected":false},"author":236,"featured_media":9674,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cr_original_post":"","_cr_replace_post_id":"","_cr_replacing_post_id":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[6],"tags":[],"class_list":["post-10037","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar","industry-tomate","story-type-innovacion-y-cultura","topic-otras-noticias"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - 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