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Produce gastronomic goyles from forest waste

Forest waste is one of Corrientes's biggest problems. A group of college students found a way to turn it into gastronomic goyles.

Argentine
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A team of students from the Universidad Nacional del Nordeste designed and presented a proposal to generate gastronomic gírgolas. The idea arose to solve the problems generated by Corrientesforest production. The project seeks to optimize treatment for 300 thousand tons of crop residues per year and forestry practices.

This is

how DIFOCORwas born, a business project that proposes to transform regional forest harvest waste. Add value and produce edible mushrooms for culinary purpose: the gastronomic goyles.

The production proposal focuses on a specific species of fungus, the one known as goyle (Pleurotus ostreatus). It is of high nutritional value, contains a lot of vitamins A and C. In addition to being edible, the goyles are fed on the basis of dead organic matter, roots and grass remains. The fungus transforms the remains of matter into inputs to develop its life cycle.

The idea and business plan belong to the students Sergio Rigueresman Vitarello, Daniel Pérez, Javier Pérez, Paula De Los Santos and engineer Mauro Gamarra . The fungus in question is the most efficient organism for degradation of cellulose from our wood sources.

The production of gastronomic goyles offers the producer a number of advantages over other alternatives. First, it would diversify cultivation with a number of income throughout the year and not seasonally.

Secondly, it would be a complementary task to be performed by the plant staff, avoiding that they are engaged only in certain activities. The most important thing is that it would be offering the market an organic food that expands the gastronomic offer. Mushrooms are not of mass consumption in the region or in the country, but the proposal has a plan to generate progressive change.

The whole process up to the harvest of mushrooms, takes about a month.

After further research and testing in the laboratory , they determined that it is feasible to produce gastronomic goyles using a natural process. Which is also efficient and without the need for the

Publication Date: 27/05/2020

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