Desarrollo de empaques biodegradables a partir de harina de cascarilla de cacao (Theobroma cacao L.) para el sector productivo artesanal.

Abstract

The word plastic is an essential material for human beings. However, its excess use generates conditions that are not suitable for the planet's sustainability. With this background, the project's design is proposed of a biodegradable packaging from cocoa husk flour aimed at the productive artisanal sector, which guarantees the appropriate conditions of safety and security to the public that uses it. For these reasons, a package was designed that complies with the processes of biodegradability with the environment and sustainability. The experimental design allowed the development of 16 treatments in its initial phase, provided by the Design Expert ® program, version 11, considering the restrictions defined for the preparation of the packaging. In phase two, the selection of the best formulation considered analysis of variance (ANOVA) for each of the defined variables, and together with the acceptance criteria for the odour, colour, texture, biodegradability, resistance and hardness variables, the best mathematical model was processed to obtain the optimal final treatments. Likewise, a benefit/cost analysis was carried out, allowing the evaluation and feasibility of a recently elaborated project.