As part of its commitment to science, technology and technological innovation development in Peru, Cienciactiva provided more than S/.267,000 (about US$78,000) in funding for a project to typify Peruvian aji varieties and recover ancient coloring techniques from the Andean nation.
According to the National Institute of Agricultural Research (INIA), there are around 2,000 native varieties of hot peppers in Peru, some of which are traditional staples of Peruvian cuisine, but most of them are not used or even threatened with extinction.
Cayetano Heredia University aims to revitalize the use of aji by gaining detailed knowledge of its morphologic, chemical, functional and sensorial features. This way, its quality, variety and use will be taken into account to provide added-value products to domestic and international markets.
Functions of Peruvian chili peppers will be characterized using agromorphological traits: humidity, color, levels of vitamin C, fatty acid profile, capsaicinoids content, antioxidant activity, among other traits that make it attractive among consumers.
“Each variety has a specific feature, which is useful for a better appreciation of our chiles in the national and international market. This new technology seeks to typify 50 selected native varieties,” said Dr. Rosario Elena Rojas Duran, leader of the project.
(END) NDP/RRC/RMB/MVB
Published: 1/8/2016