PROPUESTA DE UNA NUEVA ALTERNATIVA CONDIMENTICIA REGIONAL: “AJO DE VERDEO”

Abstract

Garlic (Allium sativum L.) is a product with multiple uses and applications throughout the world. It was proposed in the present work to evaluate the feasibility of producing green garlic in the central zone of the province of Córdoba, its acceptability by the potential consumer and its nutraceutical contribution as an alternative of condiment product, with local added value. The case analysis was carried out in the Faculty of Agricultural Sciences of the UNC where the complete cycle of green garlic cultivation destined for consumption was evaluated. A tasting panel was carried out to evaluate the degree of acceptance of the food by the consumer. In turn, the concentration of polyphenols was determined in the laboratory to establish the presence of antioxidants capable of preventing cardiovascular diseases, cancer and neurodegenerative diseases. It was possible to observe the feasibility of carrying out the cultivation during 10 months in the year in the region with genetic materials adapted to the area. Green garlic showed good acceptance by potential consumers who tried it in two preparations seasoned with it. Good concentrations of polyphenols were also determined in the green garlic produced in the trial, compounds that have a high antioxidant capacity that prevent a variety of diseases.