Ciencia e Ingeniería en Alimentos y Biotecnología

URI permanente para esta comunidadhttp://repositorio.uta.edu.ec/handle/123456789/412

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2018 - 201912020 - 20221

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Tipo de acceso: Acceso abiertoTema: search.filters.subject.PASTA DE CACAO

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Mostrando 1 - 2 de 2
  • Miniatura
    Item type:Ítem,
    Evaluación de pérdidas y desperdicios en empresas artesanales generadoras de valor agregado con cacao CCN51 (Theobroma cacao L.) del cantón Ambato-Ecuador
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09)
    Arcos Pazmiño, Carla Patricia
    ;
    Teneda Llerena, William Fabián
    The craft companies that transform cocoa into value-added products in the Ambato-Ecuador canton generate a large amount of losses and waste, causing low production performance, which is not solved by the chocolatiers as they do not have a clear knowledge of the amount exactly what is lost from the raw material in each operation and how this affects the productive growth. Therefore, the main objective of the work is to quantify the losses and waste generated in the transformation of cocoa into semi-finished products. The work was carried out through the information collected in 15 craft chocolate-producing companies through a questionnaire with which cross-tabs of the key information obtained were elaborated, later, in 3 of the companies the amount of losses and waste of each was determined one of the processes that are carried out for the production of semi-finished products by making 3 replicas. Obtaining in this way the exact quantity and percentages of losses and waste during each operation that is carried out in the production of cocoa paste and chocolate, together with yields of 79.63 and 88.06 percent, respectively. Which it was concluded that they presented low values compared to bibliographic sources, determining that there is poor handling of the product, along with poor infrastructure causing losses in production processes which are not considered by producers by not seeking solutions. increase their productive performance.
  • Miniatura
    Item type:Ítem,
    Plan de negocio para la implementación de una planta de producción de pasta de cacao fino de aroma en la ciudad de Latacunga
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-03)
    Escobar Guerrero, Paúl Alexander
    ;
    Moreno Miranda, Carlos Santiago
    ESCACAO and the international market differentiate regular cocoa from aromatic and fine cocoa, which is produced in Ecuador and is appreciated worldwide due to its organoleptic characteristics recognized by consumers of premium products. The cocoa market worldwide has a growing trend and is demanded by chocolatiers from Europe and the US who look for exclusive cocoas in terms of origin and quality. At the end of 2015, an increase of 10 percent in exports of cocoa beans and semi-manufactured cocoa increased in relation to 2014 reaching a total volume of 260 thousand metric tons, it should be noted that since 2008 exports of aromatic and fine cocoa from countries producers have grown by 0.1 percent. This business plan evaluates the probability of exporting fine aroma cocoa paste to the European continent, this represents an opportunity to consolidate and grow in an international market since currently the aromatic and fine cocoa is becoming known for its quality and organoleptic characteristics that make the difference with other types of cocoas. The competitive advantage is in offering fine cocoa paste of selected aroma from small producers that are within the value chain. The initial investment will be of 35,000.00 dollars which counts from the purchase of cocoa in slime and ends in the packaging of the cocoa paste, the project will generate profits from the 21 months with an internal economic rate of return of 33.44 percent.