Dried Goldenberry

The lack of adequate storage and the low level of development of infrastructure prevent particularly the small farmers from accessing the market. During harvest time, this creates a seasonal oversupply of produce that cannot be sold and ends up going bad. In this way the great effort of the farmers loses much of its economic value.
The alternative is to change the fruit, through a process of dehydration, into a high quality product whose nutritional values is guaranteed.

Why dry Goldenberry?
The technique of drying is a very old method of preserving food. History teaches us that in cultures such as Egypt, China and also the Inca, fruits were dried in the sun to preserve them for the winter. The advantage of drying is that the fruit maintains most of its nutritional value.
Even today, the technique of drying plays an fundamental role in the Andean region as an excellent alternative for poor farmers, as the storage is less complicated and the quantity lost is much less. Studies prove that in tropical and subtropical regions the quantity of agricultural produce ruined between its harvest and sale in the market reaches up to 70%, while in the European Union for example, the figure is only 5%.