Álvarez Badel, Beatriz ElenaCordero Rivero, Adiela BeatrizBecerra Ossa, Jhennys Paola2018-08-292018-08-292017Revista Journal of Agriculture and Animal Sciences Vol. 6 N. 12256-3342http://hdl.handle.net/10567/2053Introduction. El Casabito is a handmade food product elaborated in the municipality of Ciénaga de Oro, department of Cordoba,under non-standardized and low durability processes. It represents an important line in the local economy and culture. Objective. Characterize Casabito Physicochemically, microbiological and bromatologically and identify its elaboration process. Methodology. Producing families of Casabe and Casabito were identified through surveys; the product elaboration was registered since the beginning of the process, reception of raw material, its transformation, packaging, conservation methods and marketing routes. Three random producers were selected for the psychochemical, microbiological and bromatological characterization of Casabito, according to the AOAC 966.23, AOAC 966.21, AOAC 980.31, NTC 4519, and NTC 4132 techniques. Results. 9 artisanal producer families of Casabe and Casabito were found. Casabito has intermediate dampness values, high carbohydrate content and low pH, high microbial counts of mildews and yeasts, as well as aerobes and mesophylls. Conclusion. The handmade food Casabito is a product rich in nutrients; It has low production cost and can be elaborated following an hygienic and standardized process without losing its sensorial attributes and fulfilling legal regulations.esCorporación Universitaria LasallistaFacultad de Ciencias Administrativas y AgropecuariasCasabeCasabitoProductos artesanalesAlimentos - ProducciónArticle