“Year of the fight against the corruption and impunity”

SANTA NATIONAL
UNIVERSITY Language Center
CEIDUNS

STUDENT: Maza De la Quintana

Ricardo Otoniel
TEACHER: Roxana Lavado
LEVEL: INTERMEDIATE
Population needs in Investigation. Functional foods.
alimentation.

Native fruit of Peru, called “The

gold of the Incas”, with different
nutritional and health properties. Diffusion and exportation
 THE TREE
• It develops best in heights of 1000 and 3000

ORIGIN meters above sea level.

• Tropical climates.
• Has 18 meters in height on average.
• It was cultivated 15 000 years B.C.in Peru. • The best temperatture for crop is 8-27°C.
• It was a representative fruit considered • Harvest given in April and August.
like a present of the goddess Rukma.
• It wasthe base of alimentation of the
Incas with other foods (aguaymanto,
pacae, cucmber, quinua, etc).
• It also grew in Chile and Ecuador and
Costa Rica.
THE FRUIT
• Climateric fruit.
• Ovoid shape and regular size (four to
seventeeen centimeters).
• it’s generally greenish yellow.
• Pleasant aroma.
• Sweet taste(like a sweet potato)
 LUCUMA SEDA LUCUMA PALO

• Soft texture. • Texture no soft.

• Floury fresh. • Hard and driest pulp.
• Intense yellow color. • Not suitable and fresh.
• Sweet taste. • Used restricteed to make
• Hydrated pulp. fluor, desserts, etc.

It also can be clasificated by its maturation ages.

Due to the changes on its compositiom.
 • Carbohydrates

Macronutrients • Lipids or fats

• Protein

• Minerals
Micronutrients
• Vitamins

BIOACTIVE COMPONENTS
They have health properties.
Lucuma contents a large amount of β-carotenes,
niacin, polyphenols, galic acid and others.
 Improves digestion
As natural sweetener

Against
Properties for skin
cardiovascular
diseases

As anticarcinogen and Prevents anemia

antioxidant
NUTRITION AND HEALTH
The valleys of Cañete, Huaral, Huacho and Chincha are
currently producing the best quality lucuma in Peru,
using appropriate technology to produce high quality
fruits, for export purposes.

The most exported product is the frozen lucuma pulp,

followed by lucuma flour.

Organization which promotes

exportation of functional foods.
 The lucuma is a functional fruit of Peruvian origin which despite its antiquity, its consumption
is increasing at the present due to scientific researches.
 The bioactive components of lucuma makes it an attractive fruit from the nutritional and health
point of view, so them makes it diferent and better than common food.
 Lucuma properties highlight by their benefits for skin, digestión, cardiovascular system and for
heath in general.
 The lucuma is a fruit of great utility from which we can elaborate and produce derivative
products with high value in the international market.

 The succesful of lucuma like an exportation fruit in Peru is sure in the future, and the money
earned will be positive to incentive the research of other native foods with the same or better
characteristics.