This research was carried out in order to establish the appropriate technological parameters for obtaining whole oca in syrup (Oxa/is tuberosa), with optimum sensory and nutritional characteristics. The research included studies of the raw material, the process and the final product, performing as the case, physical characterizations, physicochemical, microbiological and sensory analysis about the study factors proposed. The oca tuber ( Oxalis tuberosa) variety pumpkin oca was from the city of Bambamarca Cajamarca departmento. The characterization of oca tuber was of length ( 100 mm) diameter (27mm ), average weight per unit 63,5g, color light yellow without any physical defects. physicochemical analysis fresh tuber oca reportad a 83, 17% moisture rates, 1,25% protein, 0,38% fat, 1,53 % fiber, 14,47% carbohydrates, ash 0,73%, pH 6,0, Brix 8 and a titratable acidity voiced in oxalic acid ...