{"id":197,"date":"2023-10-10T06:51:36","date_gmt":"2023-10-10T06:51:36","guid":{"rendered":"http:\/\/www.icesi.edu.co\/blogs\/madurandotradiciones\/?p=197"},"modified":"2023-10-10T06:51:36","modified_gmt":"2023-10-10T06:51:36","slug":"transformando-comunidades-a-traves-de-quesos-madurados","status":"publish","type":"post","link":"https:\/\/www.icesi.edu.co\/blogs\/madurandotradiciones\/2023\/10\/10\/transformando-comunidades-a-traves-de-quesos-madurados\/","title":{"rendered":"Transformando Comunidades a Trav\u00e9s de Quesos Madurados"},"content":{"rendered":"<p><span style=\"color: #000000\">En una entrevista con la profesora Juliana Castro Londo\u00f1o, perteneciente al departamento de Ciencias Biol\u00f3gicas, Bioprocesos y Biotecnolog\u00eda de la Universidad Icesi, se revela un emocionante proyecto en curso. Juliana comparti\u00f3 detalles sobre la evaluaci\u00f3n de los primeros prototipos de quesos madurados, parte integral de este proyecto que busca fortalecer las capacidades de generaci\u00f3n de valor agregado para la cadena l\u00e1ctea de los productores del resguardo ind\u00edgena El Gran Cumbal. Estos quesos, que incorporan esencias y hierbas de la comunidad ind\u00edgena, buscan transmitir las culturas ancestrales y ofrecer propiedades probi\u00f3ticas y antioxidantes.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000\">El proceso ha sido gratificante para Juliana, al permitir la implementaci\u00f3n de procesos biotecnol\u00f3gicos para la creaci\u00f3n de productos innovadores para un mercado emergente, contribuyendo as\u00ed al crecimiento econ\u00f3mico de la comunidad. El sello diferencial clave en estos quesos radica en su capacidad para reflejar la esencia de la comunidad a trav\u00e9s de sabores naturales y propiedades nutritivas de hierbas y frutos locales, destacando, por ejemplo, el agraz, tambi\u00e9n conocido como el morti\u00f1o.<\/span><\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-large wp-image-201\" src=\"http:\/\/www.icesi.edu.co\/blogs\/madurandotradiciones\/files\/2023\/10\/WhatsApp-Image-2023-08-11-at-9.46.11-PM-1-1024x768.jpeg\" alt=\"\" width=\"996\" height=\"747\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000\">El siguiente paso contempla la transferencia tecnol\u00f3gica a la comunidad, en colaboraci\u00f3n con la Universidad Mariana. En t\u00e9rminos comerciales, la aspiraci\u00f3n es expandirse hacia mercados externos una vez que puedan lograr una producci\u00f3n a mayor escala.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000\">El reto principal consiste en que la comunidad asimile las tecnificaciones necesarias para elevar el valor de sus productos y asegurar su permanencia en el mercado a largo plazo. Este proyecto no solo promete la creaci\u00f3n de quesos con un sello diferencial, sino tambi\u00e9n el empoderamiento econ\u00f3mico y profesional de una comunidad que est\u00e1 cambiando su enfoque para mantenerse de manera s\u00f3lida en las din\u00e1micas del mercado.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: black\">Redacci\u00f3n: Cristian Camilo Trejos<\/span><\/p>\n<p><span style=\"color: black\">Edici\u00f3n: Manuela Trivi\u00f1o Monar<\/span><\/p>\n<p><span style=\"color: black\">Fotograf\u00eda: Prinith Soleit Jurado Erazo<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>En una entrevista con la profesora Juliana Castro Londo\u00f1o, perteneciente al departamento de Ciencias Biol\u00f3gicas, Bioprocesos y Biotecnolog\u00eda de la [&hellip;]<\/p>\n","protected":false},"author":42166029,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[58022],"tags":[],"class_list":["post-197","post","type-post","status-publish","format-standard","hentry","category-innovacion-en-la-produccion-lactea"],"aioseo_notices":[],"rttpg_featured_image_url":null,"rttpg_author":{"display_name":"CRISTIAN CAMILO TREJOS CASTILLO","author_link":"https:\/\/www.icesi.edu.co\/blogs\/madurandotradiciones\/author\/1143871667\/"},"rttpg_comment":0,"rttpg_category":"<a href=\"https:\/\/www.icesi.edu.co\/blogs\/madurandotradiciones\/category\/innovacion-en-la-produccion-lactea\/\" rel=\"category tag\">Innovaci\u00f3n en la Producci\u00f3n L\u00e1ctea<\/a>","rttpg_excerpt":"En una entrevista con la profesora Juliana Castro Londo\u00f1o, perteneciente al departamento de Ciencias Biol\u00f3gicas, Bioprocesos y Biotecnolog\u00eda de la [&hellip;]","_links":{"self":[{"href":"https:\/\/www.icesi.edu.co\/blogs\/madurandotradiciones\/wp-json\/wp\/v2\/posts\/197"}],"collection":[{"href":"https:\/\/www.icesi.edu.co\/blogs\/madurandotradiciones\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.icesi.edu.co\/blogs\/madurandotradiciones\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.icesi.edu.co\/blogs\/madurandotradiciones\/wp-json\/wp\/v2\/users\/42166029"}],"replies":[{"embeddable":true,"href":"https:\/\/www.icesi.edu.co\/blogs\/madurandotradiciones\/wp-json\/wp\/v2\/comments?post=197"}],"version-history":[{"count":1,"href":"https:\/\/www.icesi.edu.co\/blogs\/madurandotradiciones\/wp-json\/wp\/v2\/posts\/197\/revisions"}],"predecessor-version":[{"id":202,"href":"https:\/\/www.icesi.edu.co\/blogs\/madurandotradiciones\/wp-json\/wp\/v2\/posts\/197\/revisions\/202"}],"wp:attachment":[{"href":"https:\/\/www.icesi.edu.co\/blogs\/madurandotradiciones\/wp-json\/wp\/v2\/media?parent=197"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.icesi.edu.co\/blogs\/madurandotradiciones\/wp-json\/wp\/v2\/categories?post=197"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.icesi.edu.co\/blogs\/madurandotradiciones\/wp-json\/wp\/v2\/tags?post=197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}