Fruit and Vegetable Processing Plant

Fruit and Vegetable Processing Plant has more than 1,000 square meters of space for processing fruits and vegetables and student learning. The products of the plant are grouped into three production lines (sweet, salty and dry) with various raw materials of vegetable origin.

Established in 1990, the Fruit and Vegetable Processing Plant is one of the pillars of learning about food processing in Latin America under the system of Learning by Doing practiced in the Panamericana, Zamorano Agricultural School. With more than 1000 m2 of facilities, the plant has several areas dedicated to food production and student learning, which are responsible for the activities carried out in this enclosure in order to expose them to real situations working in a plant of this nature.

The plant has a classroom for pre daily work instructions and lectures to supplement what is learned in the shop floor; a laboratory quality analysis for raw materials, work in process and finished goods; and a production area of ​​semi-industrial character with equipment capable of transforming raw material of plant origin to make it a wide range of products that are marketed domestically (for students, teachers and others who work and live near campus ) and external in various supermarkets in Tegucigalpa.

The plant focuses on the processing of three product lines: Sweet line comprising the production of jams, jellies, concentrates, honey and juices; the salt comprising the production line of sauces, pickles and vinegar; and the dry line includes products based on coffee. In addition to the concept of processing fruits and vegetables, the plant provides the tech and food processing responsible for learning. The student learns to work using different concepts of adequate sanitary measures and quality control, using Operative Programs Standardized (POE) in production and inventory control and operational programs Sanitation Standard (SOPs) and Good Manufacturing Practices (GMP ) to provide quality food products and meet hygiene standards and food safety required by the market.

Innovation

The development of new food products and continuous improvement of its quality are the pillars of research carried out by students in the fourth grade of the Food Technology (AGI). The plant is constantly working on the effort to diversify its product portfolio trying to use fruits and vegetables that have potential beneficial compounds for health and are in the region in order to benefit and develop agribusiness in Latin American countries.

Projection

In conjunction with the Plant Research and Development Zamorano Processing Plant Hortofrutícola receives groups of micro and small entrepreneurs, mainly in Central America, to train them on issues of industrial processing of raw materials fruit and vegetable, management wastes and other issues related to the agro-economic activity following quality and safety standards in order to promote and develop a strong and responsible regional agribusiness.