El emprendedor Cristián Riffo explica que equipos del Centro de Innovación Zona Sur (CeTA, ubicado en Temuco, permiten aplicar deshidratación al vacío, técnica clave para conservar los colores y sabores de los productos nativos del sur de Chile.
“Vivir del campo y de las bondades que entregan sus tierras”, así describió Cristián Riffo el sueño de vida que lo llevo a impulsar su emprendimiento familiar denominado Productos Chihuaico, cuyo catálogo se distribuye a lo largo de todo el territorio nacional, así como también de forma global a través de Amazon.
En 2015 Riffo decidió que daría un giro a su vida que, hasta esa época, se centraba en su trabajo como prevencionista en riesgos. Fue así como junto a su esposa, Violeta Olivera, encontraron una oportunidad de negocio en el maqui, especie sagrada para el pueblo Mapuche cuyas bondades, como poderoso antioxidante, aún no eran tan reconocidas como hoy.
“Nosotros partimos cuando el boom del maqui no era tal. Había gente que lo valoraba desde EE.UU., pero en Chile todavía no era tan masivo. Fue así como empezamos con una recolección muy pequeña tras mucha investigación. Queríamos trabajarlo nosotros, ya que este es un fruto nuestro”, indica Riffo.
El maqui en polvo fue el primer producto que elaboraron, pero posteriormente vinieron una seguidilla de novedades que han aportado al crecimiento de este negocio. Entre su oferta, cuentan además con café de maqui, harina de castaña y murta deshidratada, los cuales son distribuidos a lo largo de todo Chile.
Polvo de maqui con tecnología de primer nivel
Ante la necesidad de entregar un producto de mejor calidad para sus clientes, Productos Chihuaico se acercó a trabajar con el Centro de Innovación Zona Sur (CeTA), ubicado en las dependencias del Instituto de Agroindustria de la Universidad de la Frontera, en Temuco que, con sus equipos de última generación para deshidratar alimentos, podía agregar el factor innovador esencial para la nueva etapa, desarrollando en conjunto el maqui en polvo.
“Hasta trabajar con CeTA, nosotros teníamos un secado a la sombra que era muy lento. Desde el Centro me explicaron todos los beneficios de esta tecnología de deshidratado al vacío, entonces pensé que si realmente queríamos tener un producto de calidad, teníamos que deshidratar y pulverizar ahí, en el CeTA”, relata Riffo.
Fue entonces cuando Riffo decidió aplicar esta tecnología en el maqui, “porque el maqui es nuestro caballito de batalla. No existe ningún otro fruto que tenga ese nivel de antioxidantes y tenga ese nivel de propiedades que aporten a una buena salud. Los otros productos son complementarios”, explica.
Entre las mejoras que ha percibido el fundador de Productos Chihuaico, indica que a su público le ha gustado mucho la conservación del color natural del fruto, “ese color morado, negro intenso que queda”, además de valorar cómo se potencia el sabor agridulce del maqui, características que sus clientes han agradecido tras este cambio en la producción.
Para 2021, tienen en mente dos proyectos: un espumante de maqui y la producción de avellana chilena, que ya se encuentran en desarrollo de la mano de CeTA.
“De todas maneras seguiremos trabajando con el Centro, ya que te ayudan a desarrollar tu producto de la mano de ingenieros en alimentos, además de contar con un sinfín de información y estudios que uno puede tomar en consideración para crear un producto de buena calidad. Si uno quiere emprender, se puede acercar al CeTA perfectamente”, finalizó.
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