Agri-food model update and evaluation of pesticide residues, physicochemical, and microbiological quality in bocadillo production from the Santander-Boyacá region, Colombia

Abstract

BACKGROUND: Guava (Psidium guajava L.) is a nutritionally rich fruit widely consumed fresh or processed. In the Santander-Boyacá region of Colombia, guava is used to produce bocadillo, a traditional confection made by concentrating guava pulp with sugar, with annual production reaching approximately 24,300 tons. Despite its economic and cultural relevance, there is a lack of up-to-date information on this agri-food model, particularly regarding the current characterization of raw materials and the microbiological safety of the final product. Furthermore, there is no available information regarding pesticide residues that may persist in bocadillo due to the use of agrochemicals in guava production. OBJECTIVE: This study aimed to update the agri-food model for bocadillo production in the Santander-Boyacá region, Colombia, and evaluate the safety and quality of the product from physicochemical, microbiological, and pesticide residue perspectives. METHODS: Fifteen bocadillo factories in the municipalities of Barbosa, Guavatá, Moniquirá, and Vélez were analyzed. Raw materials (guava), intermediate products (pulp and jelly), and the final product (bocadillo) were characterized using 15 physicochemical parameters. Microbiological analyses and pesticide residue screenings were conducted on bocadillo samples. Data were analyzed for variability and compliance with national/international standards. RESULTS: Most physicochemical parameters showed no significant differences between factories, indicating high standardization in raw materials and final product. The updated agri-food model allowed the identification of critical factors along the supply chain, from primary guava production to marketing of the final product (bocadillo). Microbiological quality met safety thresholds in all samples, but 53.3% contained pesticide residues, with some exceeding regulatory limits. CONCLUSIONS: The study demonstrated that bocadillo factories in the Santander-Boyacá region follow standardized production practices. The updated agri-food model identified production processes, operating methods (modus operandi), and interactions between supply chain actors. The final product was microbiologically suitable; however, the presence of pesticide residues in some samples highlights the need for stricter agricultural controls. These findings lay the groundwork for improving food safety and sustainability in the traditional guava-processing agroindustry.