Optimización de Frutas Desperdiciadas en San Bartolomé para la Elaboración de Vinos Artesanales como Alternativa Económica y Sostenible

This article addresses the problem of fruit waste in the parish of San Bartolomé, located in the canton of Sígsig, Azuay, Ecuador. Its objective is to propose the standardization, production, and testing of artisanal wines as an economic and sustainable alternative. The problem centers on the lack of strategies for valorizing and utilizing unmarketed fruit, which has resulted in food losses and missed economic opportunities for the local community. A mixed methodology is used, integrating qualitative approaches to identify attributes and quantitative approaches to measure them, thus providing a comprehensive and holistic view of the problem. The relevance of this research is evident in its potential to reduce food waste, strengthen the local economy, and encourage rural entrepreneurship through sustainable and low-cost processes. The study is based on theories of food sustainability, organic waste management, the circular economy, and agri-food transformation, in addition to drawing on research on food waste. This work proposes a concrete and replicable solution in rural contexts: the production of artisanal wines as a value-added product