Bibliographic citations
This is an automatically generated citacion. Modify it if you see fit
Rodriguez, N., (2021). Estudio de prefactibilidad para la producción de snacks a base de garbanzos [Universidad de Lima]. https://hdl.handle.net/20.500.12724/13733
Rodriguez, N., Estudio de prefactibilidad para la producción de snacks a base de garbanzos []. PE: Universidad de Lima; 2021. https://hdl.handle.net/20.500.12724/13733
@misc{renati/1435622,
title = "Estudio de prefactibilidad para la producción de snacks a base de garbanzos",
author = "Rodriguez Garcia Blasquez, Natalia",
publisher = "Universidad de Lima",
year = "2021"
}
Title: Estudio de prefactibilidad para la producción de snacks a base de garbanzos
Authors(s): Rodriguez Garcia Blasquez, Natalia
Advisor(s): Ahoki Pajuelo, Carlos Augusto
Keywords: Chickpea; Feasibility studies; Snacks; Garbanzo; Estudios de factibilidad
OCDE field: https://purl.org/pe-repo/ocde/ford#2.11.04
Issue Date: 2021
Institution: Universidad de Lima
Abstract: El presente trabajo consiste en un estudio de prefactibilidad para la producción de snacks a
base de garbanzos, económicos y altamente nutritivos.
La idea nace a partir de la observación de dos factores con mucha resonancia en el
panorama nacional. Por un lado, está el problema de la desnutrición crónica infantil y el al
alto índice de anemia en el país: los informes oficiales han reportado su incidencia en el 43%
de niños menores de 3 años, lo cual compromete su desarrollo. Por otro lado, está la nueva
ley de Alimentación Saludable, la cual ha despertado el interés y la preocupación de las
personas sobre cómo se han estado alimentando durante todo este tiempo y ha impulsado a
un cambio hacia una mejor dieta.
Junto a lo anteriormente mencionado se le suma los posibles beneficios económicos,
ambientales y sociales que se le pueden atribuir al proyecto planteado.
Los siguientes capítulos profundizan aspectos esenciales para un planteamiento
adecuado de la propuesta
This work consists of a pre-feasibility study for the production of cheap and highly nutritious chickpea-based snacks. The idea was born from the observation of two factors with great resonance in the national panorama. On the one hand, there is the problem of chronic child malnutrition and the high rate of anemia in the country: official reports have reported its incidence in 43% of children under 3 years of age, which compromises their development. On the other hand, there is the new Healthy Eating Law, which has aroused people's interest and concern about how they have been eating all this time and has prompted a change towards a better diet. Along with the aforementioned, the possible economic, environmental and social benefits that can be attributed to the proposed project are added. The following chapters delve into essential aspects for an adequate approach to the proposal.
This work consists of a pre-feasibility study for the production of cheap and highly nutritious chickpea-based snacks. The idea was born from the observation of two factors with great resonance in the national panorama. On the one hand, there is the problem of chronic child malnutrition and the high rate of anemia in the country: official reports have reported its incidence in 43% of children under 3 years of age, which compromises their development. On the other hand, there is the new Healthy Eating Law, which has aroused people's interest and concern about how they have been eating all this time and has prompted a change towards a better diet. Along with the aforementioned, the possible economic, environmental and social benefits that can be attributed to the proposed project are added. The following chapters delve into essential aspects for an adequate approach to the proposal.
Link to repository: https://hdl.handle.net/20.500.12724/13733
Discipline: Ingeniería Industrial
Grade or title grantor: Universidad de Lima. Facultad de Ingeniería y Arquitectura
Grade or title: Bachiller en Ingeniería Industrial
Juror: Vásquez Rivas Plata, Ruth; Noriega Aranibar, María Teresa; Cabrera Gil Grados, Ezilda; Hernandez Gorritti, Wilfredo
Register date: 9-Aug-2021
This item is licensed under a Creative Commons License