Manioc syrup to sweeten with quality

The younger Javier Mauricio Agudelo Rendón, a Colombian chemical engineer, is a great entrepreneur. Along with a partner created the company of biotechnological innovations for the food industry, from its production lines including syrup of cassava.

This product makes chocolates are more consistent, ice creams have more flavor and yogurt have more viscosity. Another advantage is that residues are used as inputs to food animals.

Aguedo Rendon, who won the award innovators of America 2011, in the category of company, narrated the newspaper LISTÍN his invention process and managerial knowledge and business had to acquire that company achieve success.

'' cassava is the gold of the future because it has climatic conditions to develop that are atypical < span " u000aclass = "article-quote-left-icon" > "
Javier Mauricio Agudelo, chemical engineer Colombian."

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