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NATIONAL UNIVERSITY OF EL SANTA

LANGUAGE CENTER OF NATIONAL UNIVERSITY OF EL SANTA
(CEIDUNS)
The asparagus is a vegetable native of Asia, which is used for
consumption, the tender seedling called "turin". It is often used
in special preparations "haute cuisine" and is a major source of
compounds that contribute to proper blood circulation.

It is a vegetable that has more developed, primarily in the freshrefrigerated state, occupying areas of planting close to 20,000
acres and yields of 20,000 kilos per hectare.

Good prices on the international market not only led to the

progressive expansion of acreage, but also the installation of
processing plants, with input from domestic and foreign capital

The Asparagus plant is formed by branched aerial stems and

Fresh asparagus are constituted mainly by water.

underground parts made of roots and buds, which is what is

Your content in sugars and fat is very low, but is

commonly called "garra".

the vegetable more rich in proteins. Also contain a

high fiber content.

Scientific Classification

In connection with its vitamin content, the

Kingdom: Plantae

presence

Unranked Tracheobionta

carotene) and vitamins C and E. With the

Division: Magnoliophyta

exception of folates, the rest play an important

Class: Liliopsida

antioxidant. Other B vitamins such as B1, B2,

Order: Asparagales
Family: Asparagaceae

of

folates,

provitamin

(beta-

B3 and B6 are also present

Potassium is necessary for the generation and

Subfamily: Asparagoideae

transmission of nerve impulses and normal

Genre: Asparagus

muscle activity in addition to intervene in the

Species: Asparagus officinalis

water balance inside and outside the cell.

VARIETY:

The main areas of production are

White asparagus is obtained to avoid exposure of plants to

located

light as they grow. The purple asparagus is different from the

departments of Libertad, Ica, Lima,

green or white varieties, mainly characterized by a high sugar

Ancash, due to weather features of

and low fiber levels. Was originally cultivated in Italy and sold

this region. Production is a big scale,

under the name Violetto d'Albenga.

primarily
reaching

KIND:

on

the

intended
surfaces

coast

for
over

in

the

export,
10

ha.

Average

The wild asparagus

Asparagus grown are thick and white
The asparagus garden or parakeets

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Pharmacological action: the fructositas, potassium salts

and saponosides give it a diuretic action. Abundant fiber
asparagus produce a laxative effect. Popularly considered
"purifying"
Furthermore, with regard to potassium, asparagus
contribute 10% of the daily requirement of the body; also
contribute small amounts of fluoride, copper, zinc,
manganese and iodine, which means a good supply of
minerals.

CALIBRATED
Involves the separation diameters depending on
RECEPTION AND STORAGE

destination

The storage of product on reception facilitates

Extra thick - Asparagus greater than 19 mm in

the continuos alimentation of production. But if

diameter

such storage take more time than expected,

Very thick -Asparagus of 14-19 mm in

asparagus can undergo a series of changes by

diameter.

not having washed the product and especially

Thick - Asparagus of 11-14 mm in diameter.

without cooling.

Medium - Asparagus of 9-11 mm in diameter.

Thin - Asparagus below 9 mm diameter.
WASH

The washing operation is done with potable

water, the asparagus on the collection box.

CUT
The court seeks to remove the bottom of the
asparagus, dirtiest and woody.

COOLED
The cooling is done by immersing the product in cold

FACTORS AFFECTING THE QUALITY.

or dropping it on the product by showering water.

Speed: is very important in the manufacture of food.

Don't forget that foods are natural products that can

FROZEN
The selected system is a freezing tunnel, in which
the product is exposed to a controlled air stream.

rapidly deteriorate. The faster you are prepared, the

lower the risk of alteration.
Cleanliness: is another important factor. The dirt brings

After the asparagus packed in sealed polyethylene

many bacteria and lack of personal hygiene of food

bags (welded) to prevent dehydration, put up in

handlers can cause food contamination. Moreover, the

sealed cartons with tape.

dirty areas in workplaces, attract flies and parasites,

and machinery and instruments of dirty work can carry

STORAGE
As there is alteration reactions in frozen food
products, these have a limited life, defined as one in

germs from a contaminated food to another healthy..

Temperature control is also very important because it
can delaying microbial spoilage.

which the product maintains an acceptable quality.

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CONABIO. 2009. Catlogo taxonmico de especies de Mxico. 1. In Capital Nat.

Mxico. CONABIO, Mexico City.
Flora of China Editorial Committee. 2000. Flora of China (Flagellariaceae
Peru is the first exporter of asparagus in the world, which is due, to
inter alia, to the concern of the industry to maintain the highest

through Marantaceae). 24: 1431. In C. Y. Wu, P. H. Raven & D. Y. Hong (eds.)

Fl. China. Science Press & Missouri Botanical Garden Press, Beijing & St. Louis.
Flora of North America Editorial Committee, e. 2002. Magnoliophyta: Liliidae:

standards of quality
The competitiveness for quality is part of business strategic plans in
the asparagus sector, is essential for the survival of companies in the

Liliales and Orchidales. Fl. N. Amer. 26: ixxvi, 1723.

Grayum, M. H. 2003. Asparagaceae. 92(2): 294295. In B. E. Hammel, M. H.
Grayum, C. Herrera & N. Zamora Villalobos (eds.) Man. Pl. Costa Rica. Missouri
Botanical Garden, St. Louis.

market.
The analysis of asparagus is important for the quality

Idrraga-Piedrahita, A., R. D. C. Ortiz, R. Callejas Posada & M. Merello. (eds.)

2011. Fl. Antioquia: Cat. 2: 9939. Universidad de Antioquia, Medelln.
Nasir, E. & S. I. Ali (eds). 1980-2005. Fl. Pakistan Univ. of Karachi, Karachi.
Stevens, W. D., C. Ulloa Ulloa, A. Pool & O. M. Montiel Jarqun. 2001. Flora de
Nicaragua. Monogr. Syst. Bot. Missouri Bot. Gard. 85: ixlii,