The present thesis paper, carried out mainly in lquitos City, inside installation of Instituto de Investigaciones de la Amazonía Peruana at National University of the Peruvian Amazonía (Faculties of Food lndustry and Biological Science), and Nauta S.A. Palmetto Plant of Spanish Agency, and with respect to thermal treatment made at Universidad Nacional Agraria - La Malina, determining technological parameters in the manufacture from Amazon Canned Aquatic Snail Pomacea maculata " churo ", with Brine, getting so a sensorial, nutritive product and sanitarily good quality. lt used whole nearly 1200 species, that were collected around near-by areas of lquitos city, who were subjected to trials as: sacrifice type, boiling time, thermal treatment and brine concentration; trying to find most adequate parameters this paper from amazon canned aquatic snail. After experiments carried out did obtai...