In this project is the development of an investigation that argues the possibility of making sweet sauce, hot sauce, sandwich and gummies based on borojo pulp (Borojoa patinoi) with their respective acceptable characteristics according to the regulations in force in Colombia. Different investigations were studied about the characteristics of Borojó; its composition, culture, properties, characteristics, among others, to give a scientific and conceptual basis on the generalities of the fruit and its future applications in the culinary.
Subsequently, some research projects carried out previously were analyzed and the possibility of carrying out similar products with borojó pulp was analyzed.
