The winning project was entitled "Microbial population during the fermentation process of cocoa by adding musaceae", and was directed by Jaime Vera Chang, a lecturer at the university.

The project consists of reducing the fermentation process by adding musaceae (banana and plantain), products that are available to farmers. The aim of this project is to reduce costs by adding musaceae to create a rich source of carbohydrates and sugars, which are essential for the microorganisms to grow and increase their population. Once this process is added to the cocoa slime, it increases the microbial population levels, thus reducing the fermentation process, making it possible to ferment what used to take seven days to ferment in four days with this process.

Rivera said that her experience in the competition was very pleasant, and that she is very satisfied with what she has achieved, as staying in the competition was a total challenge. She also invited the students to continue carrying out projects for the development of our producers.

For his part, Jaime Vera Chang, indicated that this work has been the result of the search for solutions to the problems of the agricultural sector, mainly in the areas of Mocache and Quevedo. "For the first time in history we have reached an important national level and it is a great pleasure to be able to report on the triumph achieved in the Senescyt competition that takes place every year".