The present research was developed in part in the facilities of the Pilot Plant of preserves of the Faculty of Food Industries and the other part in the facilities of Empresa Natural Chacruna E.I.R.L. Being the raw material the cassava Manihot esculenta Crantz, pyric variety, which was acquired in the Caserío Ángel Cárdenas. First area, Carretera Iquitos-Nauta Km: 35.5, being its location Geodesic: 18M 0695814-Altitude 132 masl. Once the cassava arrived at the Plant, we proceeded to perform the analysis of the raw material following the methods of the A.O.A.C, of the year 2018, then it was processed following the steps: heavy, classified / selection, peeled, washed, fermented (48 hours immersed in drinking water, and then perform chemical physical analysis), crushed, rest (moment where it is fortified), then sifted (separation of the starch), the by-product of cassava rich in fibers, ...