TRADITION AND INNOVATION IN THE MANUFACTURING OF PAPRIKA IN SPAIN
Abstract
In this apper we analyze the evolution in Spain of the manufacturing of paprika to obatin food colouring of vegetable origin, going from the traditional transformation of small round green peppers ("pimiento de bola" or "ñora") into papnka, to the more recent innovative methods based on oleoresin. Special reference is made to the Region of Murcia, a pioneer in this type of manufacturing, and where more than three fourths of this industrial activity takes place.Downloads
The manuscripts published in Papeles de Geografía are subject to the following terms and conditions:
1. The publishing house of the University of Murcia (Servicio de Publicaciones de la Universidad de Murcia) keeps the copyright of the published manuscripts favouring and allowing the use and distribution of such works under the licence in 2 below.
© Servicio de Publicaciones, Universidad de Murcia, 2011
2. Manuscripts are published electronically under an Attribution Non-Commercial No Derivatives 3.0 Unported Creative Commons Licence Spain (Legal text). Readers are free to copy, use, share and redistribute the material in any medium or format as long as (i) appropriate credit is given to authors and original source (journal, publishing house and URL); (ii) the material is not used for commercial purposes and (iii) this licence and restrictions are stated.
3. Self-archive. Authors are allowed and encouraged to distribute pre-print versions (prior to evaluation) and/or post-print versions (after evaluation and accepted for publication) of their manuscripts. This favours the dissemination and early distribution of scientific knowledge and citing.
