Bibliographic citations
This is an automatically generated citacion. Modify it if you see fit
Sotelo, R., (2024). Desarrollo de la formulación y perfil de comercialización de dos embutidos regionales del Perú [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/6546
Sotelo, R., Desarrollo de la formulación y perfil de comercialización de dos embutidos regionales del Perú []. PE: Universidad Nacional Agraria La Molina; 2024. https://hdl.handle.net/20.500.12996/6546
@misc{renati/246073,
title = "Desarrollo de la formulación y perfil de comercialización de dos embutidos regionales del Perú",
author = "Sotelo Tejada, Renzo Pedro",
publisher = "Universidad Nacional Agraria La Molina",
year = "2024"
}
Title: Desarrollo de la formulación y perfil de comercialización de dos embutidos regionales del Perú
Authors(s): Sotelo Tejada, Renzo Pedro
Advisor(s): Salva Ruiz, Bettit Karim
Keywords: Salchichas
OCDE field: https://purl.org/pe-repo/ocde/ford#2.11.01
Issue Date: 2024
Institution: Universidad Nacional Agraria La Molina
Abstract: En el presente trabajo de suficiencia profesional se logró el objetivo principal de desarrollar formulaciones estandarizadas a partir de recetas artesanales de salchicha de Huacho y relleno criollo las cuales se elaboraron siguiendo criterios tecnológicos y cumpliendo la normativa sanitaria con la evaluación microbiológica y sensorial que garantizaron la obtención de productos inocuos y de calidad para la comercialización en una cadena conocida de tiendas de supermercados bajo una marca propia de la empresa aplicando estrategias de ventas y marketing. En la primera etapa se definió y ejecutó el proceso de producción obteniéndose la formulación de cada embutido y contrastándolos con otros trabajos y experiencias. La segunda etapa se realizó la evaluación microbiológica encontrándose que la salchicha de Huacho obtuvo recuento de aerobios mesófilos mayores al relleno criollo pero ambos productos obtuvieron recuentos que estuvieron por debajo y cumpliendo la normativa vigente en inocuidad. La tercera etapa se realizó la evaluación sensorial con 80 panelistas no entrenados calificando atributos de sabor, color, aroma residual y aceptación general; la cual se obtuvo que el atributo sabor de la salchicha de Huacho fue la que obtuvo mejor puntaje promedio con una calificación de 2 “me gusta mucho”; mientras que el atributo color en el relleno criollo obtuvo un puntaje promedio de 3 “no me gusta ni me disgusta”. Finalmente, la última etapa se expuso el plan comercial de definición del mercado, se definió el perfil del consumidor y se mapearon a los competidores. En paralelo se explicó las estrategias de marketing de los embutidos definiendo un posicionamiento de precio del 20% por debajo del líder, se definieron los espacios claves de exhibición y se listaron las principales herramientas de comunicación y promoción para lograr que se conozca e incrementar las ventas.
In the present professional sufficiency work, the main objective of developing standardized formulations from local recipes of Huacho’s sausage and Relleno Criollo sausage, which were elaborated following technological processes and complying with sanitary regulations with the microbiological and sensory evaluation that guaranteed the obtaining of safe and quality products to be marketed in a well-known supermarket stores under the company's own brand, applying sales and marketing strategies. In the first stage, the production process was defined and shown, obtaining the formulation of each sausage and contrasting them with other works and experiences. In the second stage, the microbiological evaluation was carried out, finding that Huacho sausage´s count of mesophilic aerobics bacterium obtained higher than relleno criollo´s count, but both products obtained counts that were below and complying with the current regulations on safety. In the third stage, the sensory evaluation was carried out with 80 untrained panelists, qualifying attributes of flavor, color, residual fragance and general acceptance; which was obtained that the flavor attribute of the Huacho sausage was the one that obtained the best average score with a qualification of 2 means "I like it a lot"; while the color attribute in the relleno criollo obtained an average score of 3 means “I neither like nor dislike it”. Finally, in the last stage, the commercial plan to define the market was presented, the consumer profile was defined and the competitors were mapped. In addition, the marketing strategies of the sausages are described, defining a price positioning of 20% below the leader, the key exhibition spaces were defined, and the main communication and promotion tools were listed to achieve increased sales.
In the present professional sufficiency work, the main objective of developing standardized formulations from local recipes of Huacho’s sausage and Relleno Criollo sausage, which were elaborated following technological processes and complying with sanitary regulations with the microbiological and sensory evaluation that guaranteed the obtaining of safe and quality products to be marketed in a well-known supermarket stores under the company's own brand, applying sales and marketing strategies. In the first stage, the production process was defined and shown, obtaining the formulation of each sausage and contrasting them with other works and experiences. In the second stage, the microbiological evaluation was carried out, finding that Huacho sausage´s count of mesophilic aerobics bacterium obtained higher than relleno criollo´s count, but both products obtained counts that were below and complying with the current regulations on safety. In the third stage, the sensory evaluation was carried out with 80 untrained panelists, qualifying attributes of flavor, color, residual fragance and general acceptance; which was obtained that the flavor attribute of the Huacho sausage was the one that obtained the best average score with a qualification of 2 means "I like it a lot"; while the color attribute in the relleno criollo obtained an average score of 3 means “I neither like nor dislike it”. Finally, in the last stage, the commercial plan to define the market was presented, the consumer profile was defined and the competitors were mapped. In addition, the marketing strategies of the sausages are described, defining a price positioning of 20% below the leader, the key exhibition spaces were defined, and the main communication and promotion tools were listed to achieve increased sales.
Link to repository: https://hdl.handle.net/20.500.12996/6546
Note: Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias. Departamento Académico de Tecnología de Alimentos y Productos Agropecuarios
Discipline: Industrias Alimentarias
Grade or title grantor: Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias
Grade or title: Ingeniero en Industrias Alimentarias
Juror: Elías Peñafiel, Carlos Cesar Augusto; Inga Guevara, Marianela Sonia; Nolazco Cama, Diana Maria
Register date: 11-Jun-2024
This item is licensed under a Creative Commons License