Aguillon Rivera, FranciscaCarranza Campos, Miguel AngelPerez Méndez, Andrea GuadalupeLopez Pascacio, Sandra ElizabethCrespin Bonilla, Jose Antoniopm17038@ues.edu.svlp15019@ues.edu.svcb17009@ues.edu.sv2025-02-252025-02-252024Perez Mendez, A.G, Lopez Pascacio S.E y Crespin Bonilla J.A (2024) Touristic product Jansy based on the marketing of jams [Licenciatura en Lenguas Modernas: Especialidad en Frances e Inglés, Universidad de El Salvador. Facultad de Ciencias y Humanidadeshttps://hdl.handle.net/20.500.14492/30925Disponible en soporte impresoThis project highlights the importance of using local fruits and natural sweeteners to promote sustainable food practices and enhance dietary variety, while also exploring the development of JANSY jams, based on a fruit spread made from Nance and sweetened with stevia, a product 100% elaborated in El Salvador. Nance, a tropical fruit known for its unique flavor and nutritional benefits, is paired with stevia to create a low-calorie, health-conscious alternative in order to prevent future health problems caused by high sugar levels, which are increasingly prevalent in the current population. Furthermore, this combination offers a sustainable and locally sourced solution, reinforcing the environmental benefits of reducing reliance on imported ingredients. In addition, results indicate that the pairing of nance and stevia not only preserves the fruit's natural flavors but also caters to various dietary preferences, thus providing an innovative solution for those seeking healthier sweet food options. This aligns perfectly with the main objective of the project, which is to promote healthier alternatives while supporting local agriculture and sustainable practices.enAttribution 4.0 Internationaltropical fruitnutritional benefitshealth-consciousnatural flavorinnovativelocal fruitssustainable food.Trabajo de grado