Study: Frozen Gandu Maintains Quality for 75 Days

Findings indicate that fresh gandu (M1) offers the best balance, maintaining excellent levels of flavor, color, and aroma. Samples were used to prepare rice with gandu, and evaluations were conducted every 15 days for 75 days. According to the MIDA, three treatments of frozen gandu at -18°C were evaluated: M1: fresh gandu, cleaned by immersion in water; M2: fresh gandu, cleaned by immersion, with an antioxidant bath; M3: pre-cooked gandu, with oil and garlic. The report also details that the overall results showed positive acceptance across all three treatments, demonstrating that gandu from Cañaveral can stably maintain its organoleptic characteristics in freezing, as long as the cold chain is kept constant. A study by the Cañaveral Producers Association, with the support of the La Montuna Agro-industrial Center of the Ministry of Agricultural Development (MIDA), revealed that frozen gandu does not lose its smell and flavor during a 75-day period. The pre-cooked gandu (M3), while having a well-valued texture, presents challenges in retaining the original color and flavor, although it represents a practical alternative with potential for other formats such as canned goods. With this information, the association can evaluate which treatment aligns best with its resources and market strategy to diversify and add value to its flagship product. This study provides the association with a valuable decision-making tool, as it opens the door for commercial strategies that can overcome seasonality. The MIDA reported that the latest study on this grain was conducted in May 2025, however, the trials began in 2021. Participants rated the organoleptic characteristics through surveys, whose data were processed for analysis. While the antioxidant treatment (M2) is effective for preserving color, it has a mild impact on the aroma.