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ALTAMIRANO OCAÑA CARLOS MELVIN

CRESPO BALDEON WILSON JORDY

CHERO ALMEIDA LEONARSO GUSTAVO

IDROVO BURGOS MELISSA SAMANTHA

VILLEGAS BARRILLA DANIELA PAULETTE

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PORTOVIEJO

https://www.ecured.cu/Cantón_Portoviejo_(Ecuador)

CHONE

https://www.ecured.cu/Cantón_Chone_(Ecuador)

MANTA

https://www.ecured.cu/Cantón_Manta_(Ecuador)

JIPIJAPA

https://www.ecured.cu/Cantón_Jipijapa_(Ecuador)

JUNÍN

https://www.ecured.cu/Cantón_Jun%C3%ADn_(Ecuador)

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1.      Corporación Fortaleza del Valle

Because they promote the production and marketing of cacao fino de aroma and the social, economic and environmental development of their members and family.

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3.    Finca Los Arboleros

A fascinating place where it receives tourists, businessmen, students and all the people who wish to spend a pleasant moment surrounded by nature. Their accommodation is very comfortable and allowed to see the hard work they do every day.

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This university project is one of the best ways and methods to make known our nature and its products. Throughout the tour we could observe the richness of our country, the correct way of production and processing of cocoa with its different types and derivatives. Being in contact with nature makes us more aware of wanting to preserve and maintain the ecosystem in order to continue enjoying the beautiful landscapes.

We consider that this type of projects should be continued so that the students live this wonderful experience and know the origin, the wealth that we possess and that in some way awakens the desire to take care of it and not spoil it.

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2.-La cascada del Caracol

It is a cozy place where you can enjoy with your family, because it is characteristic of nature, climate, forestation and rivers that cover it.

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It is molded in tablets or the way you want the chocolate to refrigerate and preserve it

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In the picture there is the conching machine in which the chocolate is formed,  this process can last 24 hours or up to 48 hours.

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The next step is to grind the cocoa beans, this can be in a traditional way or with a house mill, what is sought is to grind the cocoa finely.

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The image shows that the husk is separated from the clean cocoa bean with a machine or manually

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It is done at a temperature of 100°C - 150°C, depends on the person and may not exceed a maximum of 2 hours when toasting.

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It is done in the sun, on wooden boards for 3 or even 7 days depending on the weather, in this process the humidity of the cocoa bean reaches 5-8%.

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This is done by removing the cocoa beans and placing them in wooden crates between 2 - 10 days, the temperature of the cocoa can reach from 45° to 50° C.

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In this picture the farmer is collecting the ripe cocoa cobs, this is done every 15 days, from 8 am to 3 pm.

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 Comercios de cacao de la ciudad de Chone “Tecao Gourmet”   

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 Comercios de cacao de la ciudad de Chone “Tecao Gourmet”   

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Don Carlos says that his product is 100% natural, contains no preservatives or chemicals. Don Carlos, in order to make his product, only buys fine aroma cocoa, although he also mentions that in the beginning he used "pajarito" or "melon" which are strong and medium aroma

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A total of 5 thousand cacao fino de aroma plants have been planted by the 18 members of the Association of Producers Tablada de Sanchez, the president of the association explains that they have several months in this work and that so far 2500 cocoa plants are already germinated.

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They have branches of business such as educational projects, project of technical trainings and topics of construction with guadua cane, among others. The farm is 100% organic, ecological: it focuses on being environmental, cultural, creating employment for the people of the area. The farm has 30 hectares, is composed of several fruit crops, is made organic fertilizer process where its total process is 6 months.

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Centre for the collection, drying and fermentation of cocoa. They have tents in which the fermentation takes place on grids that are elevated without reaching the ground, to avoid contamination. They were offering cocoa with different flavors to each student, this cocoa was 65%.

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A place where they offer main entrance, typical dishes of the Manabita culture and as a main course, a dry chicken differentiating itself from the peanuts. A point to emphasize is that most of the preparations have as base ingredient the peanut

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The university has a Clonal Cocoa Garden that was one of the largest in South America, thanks to this garden students who mostly devoted their careers to agricultural activity or anything to do with research on the land and products, which gives them a great advantage on how this activity works or is practiced in a real way that in this case is the cocoa among other products.

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Alfonso Mieles has seven varieties of cacao fino de aroma, also planting mamey, banana, lemon, coconut, soursop, avocado and tangerine. Each month Don Alfonso takes 70 Quintales of cocoa in baba, gains 1200 approximately. Currently allocates 7 hectares to cocoa planting and each year increases progressively, is harvested every 4 months, has different varieties of cacao fino de aroma among which you can find the 19 that is characterized by being soft and sweet, the 60, 65 which is more acidic, 96 which is sweet, 103 considered the best variety, 106 and 801.

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In this place they explain part of the geography, the quality of the soils, the climates and the forestry. They offer a sandwich of ripe banana with salprieta, followed by a breakfast consisting of a cheese or chicken patty, salprieta, green bolón, a portion of fresh cheese and a cup of coffee.

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It has a diversity of epiphytes, highlighting mostly the cacti and bromeliaceae family with a low density of momvillea. Native Plants: The native plants of this place are the laurel and raft; above 30 meters we begin to find the royal palm, guayacán, chilca, fine moral, moral bobo, tillo, among others. There is a great diversity of fauna such as black howler monkey, wild cat, margay, monkey mico, guatuso, among others.

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It has a pleasant weather with an average temperature between 25º and 29º C.

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North: Tosagua and Bolívar canton.

South: Portoviejo canton.

East: Bolívar canton.

West: Tosagua, Rocafuerte and Portoviejo cantons.

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It has little vegetation: raft, red apple tree, mamey. There are animals such as: anteater, armadillo, howler monkey, squirrel, smooth snake.

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Jipijapa’s weather is a local steppe. Throughout the year, there is little rainfall. This weather is considered BSh according to the climate classification of Köppen-Geiger. The average annual temperature is 23.7 ° C.

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North: Montecristi, Portoviejo and Santa Ana cantons.

South: Paján canton and the province of Guayas.

East: Veinticuatro de Mayo and Paján cantons.

West: Pacific Ocean and Puerto López canton.

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Jipijapa - Surfing - Sport fishing and fun.mp4

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The vegetation is very scarce in the savannas and lush in the mountains. Manta is the Ecuador’s fishing capital. There are abundant fish, albacore, weevil, shark (toyo), dorado, etc. There are laboratories of shrimp larvae.

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Mantas in the Komodos - CatchAndLive (HD)

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Unlike the rest of the Ecuadorian Coast whose weather is extremely hot, rainy and humid per excellence, Manta’s weather is very different, since due to its privileged geographical location in the Center-South of Ecuador there are factors that soften and modify the climate of the city and make it much more pleasant in relation to the rest of the Coast.

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North and West: Pacific Ocean.

South: Montecristi canton.

East: Montecristi and Jaramijó cantons

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Among the vegetation that surrounds the estuary river Chone we have: Salty, red mangrove, crawling, carob trees, among others. On the hills there are ceibos, muyuyo, monte salado or realito. Pelicans, frigates, gulls, guacos, kingfisher, gallinazos, crabs, white heron, crow duck, among others. Pelicans are well known for the huge bag they have at the bottom of their long beak.

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The predominant climate is the hot dry in summer, which goes from June to November, in normal seasons; and the warm rainy season in winter, which goes from December to May. In summer The winds change the weather and the temperature ranges between 23 and 28 degrees Celsius, while in winter it reaches 34 degrees Celsius.

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North: Province of Esmeraldas and Pedernales canton.

South: Pichincha, Bolívar and Tosagua cantons.

East: Carmen, Flavio Alfaro and the province of Los Ríos and,

West: Sucre, Junín, Jama and Pedernales cantons.

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It has exuberant vegetation such as: Epiphytes and climbers, guarumos, red apple, mamey, among others There is a variety of fauna such as: margay, anteater, armadillo, howler monkey, guanta,cusumbo, squirrel, snake x, warty snake, chonta snake, smooth snake, horse killer snake, among others.

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The weather is very variable, although generally it’s warm, during the summer the weather is temperate and In the winter is very hot. The average temperature is 24 degrees Celsius. Annual rainfall are between 500 and 1000 mm. The city, like the entire Ecuador, has two seasons: winter or rainy season, which includes a season from January to May approximately, and the summer or dry season that goes from June to December.

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North: Rocafuerte, Sucre, Junín and Bolívar canton.

South: Santa Ana canton.

West: Montecristi canton and the Pacific Ocean.

East: Pichincha and Santa Ana cantons.