Soap crafted production is a local practice in many places around the world, which in Ecuador is done
in Canton de Chone in the province of ManabÃ, but such process is not described in scientific literature, yet and its techniques are passed from parents to children. In this research has been tried to describe the technology used in the crafted production of dark soap with Jatropha's nuts, employing an observational design supported by surveys to three manufacturers. Three soap productions obtained from Jatropha oil with sodium hydroxide made in INIAP laboratories were also compared with samples from the three manufacturers' crafted production. The organoleptic, physical-chemical and bacteriological characteristics were diagnosed in an accredited laboratory. The crafted soap production processes are similar and it was described the technology in which external supplies expenses were not found, which points to a sustainable production. Crafted soap is darker and has a penetrating aroma much like the dry fruit, both are solid; which is expressed in the crafted soap by the addition of cow fat with fat saturates acids. The obtained soaps exposed similar alkaline pH values. The crafted soap showed greater humidity (12.73 %) and lesser fat content (34.77%). The variability of the physical-chemical indexes was higher for the crafted soap but always with a
coefficient of variation lesser than 10%, which shows the similarity in the manufacturers processes. From the bacteriological point of view both soaps are declared suitable for use with a total counting of total mesophylls lesser than 10 CFU (colony forming units), and absence of Echerichia coli, Salmonella sp. y Shigelia sp.
La producción de jabón artesanal es una práctica local en el Cantón de Chone de la provincia de ManabÃ, Ecuador, pero que no está descrito el proceso en literatura cientÃfica. Se ha tratado de describir la tecnologÃa artesanal de producción del Jabón Prieto con las nueces del piñón (Jatropha curcas L.), para lo cual se empleó un diseño observacional apoyado con encuestas a tres productores y una comparación entre tres muestras de producciones de jabones obtenidos del aceite de la Jatropha en laboratorios del INIAP y las artesanales. Los procesos de producción de jabones artesanales son similares y se describe la tecnologÃa en la cual no se encontraron gastos de insumos externos que apunta a la sostenibilidad de su producción. El jabón artesanal es más oscuro y con un olor penetrante parecido al del fruto seco, ambos son de consistencia sólida; que en el jabón artesanal se expresa por la adición de grasa de vaca con ácidos grasos saturados. Los jabones obtenidos presentaron similares valores de pH (alcalinos). El jabón artesanal presentó mayor contenido de humedad (12.73 %) y menor contenido de grasa (34.77 %). La variabilidad de los indicadores fÃsico quÃmicos fueron mayores en el jabón artesanal pero siempre con un CV menor de 10.0 %, que indica similitud en los procesos. Desde el punto de vista bacteriológico ambos jabones se declaran aptos para el consumo con recuentos de aerobios mesófilos totales menores que 10 UFC, y ausencia de Echerichia coli, Salmonella sp. y Shigelia sp.
