Cajá Spirits - Almeida Oliveira, Wanderson
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The search for technologies for regional development is always something that enriches culture. This study sought to adapt methodologies for the production of cajá brandy (Spondias mombim L), a very common fruit, especially in northeastern Brazil, which, due to its harvest, lacks methods to add value to the product. Brandy has emerged as an option with great potential, largely due to the drink's widespread acceptance, not only in Brazil but around the world. Using cajá to produce this distillate could absorb a large slice of production and generate greater added value, reducing waste from the fruit.…mehr

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Produktbeschreibung
The search for technologies for regional development is always something that enriches culture. This study sought to adapt methodologies for the production of cajá brandy (Spondias mombim L), a very common fruit, especially in northeastern Brazil, which, due to its harvest, lacks methods to add value to the product. Brandy has emerged as an option with great potential, largely due to the drink's widespread acceptance, not only in Brazil but around the world. Using cajá to produce this distillate could absorb a large slice of production and generate greater added value, reducing waste from the fruit.
Autorenporträt
Magister chemii ze specjalizacj¿ w analityce z Federalnego Uniwersytetu Maranhão (UFMA) oraz magister chemii przemys¿owej z tej samej instytucji, z tytüem technika przemys¿u rolnego z IFMA-Codó-MA.