especially of the Cucurbita moschata and Cucurbita maxima species.
In spite of their nutritional aspects and low production cost, there
are few products made from pumpkins on the market and consumption
of pumpkins is limited to being in the form of fresh fruits
or jam. The pumpkin puree, obtained through commercial sterilisation
of pumpkin pulp, is a product with added value and convenience
since it can be easily incorporated into preparations, such
as breads, pasta and sweets. Moreover, technology for its production
is accessible to small and medium-size agro industries