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Marcelo, D., (2008). Propuesta tecnológica para la fabricación de pisco puro de calidad en una microempresa [Tesis, Universidad Nacional de Ingeniería]. http://hdl.handle.net/20.500.14076/541
Marcelo, D., Propuesta tecnológica para la fabricación de pisco puro de calidad en una microempresa [Tesis]. : Universidad Nacional de Ingeniería; 2008. http://hdl.handle.net/20.500.14076/541
@mastersthesis{renati/254266,
title = "Propuesta tecnológica para la fabricación de pisco puro de calidad en una microempresa",
author = "Marcelo Astocóndor, Dionisio Adolfo",
publisher = "Universidad Nacional de Ingeniería",
year = "2008"
}
Title: Propuesta tecnológica para la fabricación de pisco puro de calidad en una microempresa
Authors(s): Marcelo Astocóndor, Dionisio Adolfo
Advisor(s): Quinteros Chávez, Silvio
Keywords: Tecnología; Fabricación de pisco
Issue Date: 2008
Institution: Universidad Nacional de Ingeniería
Abstract: El Perú, como todos los países del mundo, está insertado en la globalización y expuesto a las exigencias de los cambios que competitivamente debe afrontar, por lo que resulta necesario, que como país, deba aprovechar mejor sus recursos y ventajas comparativas de tal manera que pueda competir con éxito en el mercado internacional.
En este contexto, motivado por la gran atención que el Pisco ha causado en el ambiente peruano y ya en algunos mercados importantes del mundo; he visto por conveniente hacer un estudio y propuesta para que el sector de microempresarios productores de pisco pueda tener una alternativa tecnológica que permita mejorar la calidad de sus productos, sin dejar de atender las exigencias del estado peruano y sumarse al grupo de productores de pisco de calidad.
Este documento tiene como objetivo general hacer un diagnóstico del sector de microempresas productoras de pisco y presentar una alternativa de mejoramiento de sus procesos de fabricación, de manera que haya menos posibilidades de diversificación de los productos entre microempresas en cada temporada de producción, como resultado del uso de distintos procedimientos técnicos que se emplean para producir un mismo tipo de pisco.
Así, en este trabajo presento detalles del sector y el problema de la competencia con Chile y otros países que se consideran con derecho a utilizar el nombre pisco para identificar a los aguardientes de uva que producen, considerando según ellos, que se trata de un nombre genérico; actualmente, hay un problema legal por los derechos de uso internacional de la Denominación de Origen. Luego del diagnóstico del sector en estudio se presenta una propuesta tecnológica de equipos y servicios que considero debería tener toda microempresa productora de pisco, así como las exigencias mínimas para la instalación de una bodega, teniendo en cuenta los controles de calidad a fin de cumplir con las exigencias de un potencial mercado de exportación. Se realiza también un análisis sobre la inversión mínima que exige tener una bodega tecnificada según la propuesta realizada.
Se complementa este trabajo con la presentación del Anexo 1, donde se analiza aspectos necesarios para gestionar un negocio de las características de una microempresa productora de pisco.
Finalmente, en el Anexo 2, se presenta los resultados de las pruebas experimentales realizadas para corroborar la propuesta técnica que se ofrece en este documento. El estudio experimental básicamente ha consistido en producir en la temporada 2007 un volumen de 650 litros de pisco en cuatro lotes bajo similares condiciones.
Peru, as every country in the world, is inserted into globalization and exposed to the requirements of the competitive changes that must face. For this reason, Peru should make better use of their resources and comparative advantages so that It can compete successfully in the international market. In this context, motivated by the attention that Pisco (ancient Peruvian liquor) has caused in the Peruvian environment and in some important markets in the world, I have seen fit to make this study and proposal for the micro pisco producers sector, so that this group may have a technological alternative to enhance the quality of their products, while they carry out the demands and requirements of the Peruvian government. In this way this sector could improve the quality of their products. The general aim of this work is to make a comprehensive diagnostic of the micro pisco-producing sector and to present an alternative to improve their manufacturing processes, so that there would be less chances of diversification of products in each season, as consequence of different technical procedures that are followed to produce the same kind of pisco. Thus, this work shows details of the sector and the problem of competition with Chile and other countries that are considered eligible to use the name pisco to identify grape producing spirits, because they consider the word pisco as a generic name. There is a legal problem to get international rights of Denomination of Origin nowadays. After the diagnosis of this sector, I propose a technological offer of equipment and services that I believe should have any micro pisco producer, as well as the minimum requirements for the installation of a plant, taking into account the quality control to meet the demands of a potential export market. It is also done an analysis on the minimum investment required to have a plant according to the proposal made. As complement, this work has the Annex 1, which examines the necessary aspects to run a business like a micro-producing factory of pisco. Finally, the Annex 2 presents the results of experimental tests carried out to confirm the technical proposal that is offered in this document. The pilot study has been basically carried out to produce 650 liters of pisco in the 2007 season. This production was done four times for different lots in similar conditions.
Peru, as every country in the world, is inserted into globalization and exposed to the requirements of the competitive changes that must face. For this reason, Peru should make better use of their resources and comparative advantages so that It can compete successfully in the international market. In this context, motivated by the attention that Pisco (ancient Peruvian liquor) has caused in the Peruvian environment and in some important markets in the world, I have seen fit to make this study and proposal for the micro pisco producers sector, so that this group may have a technological alternative to enhance the quality of their products, while they carry out the demands and requirements of the Peruvian government. In this way this sector could improve the quality of their products. The general aim of this work is to make a comprehensive diagnostic of the micro pisco-producing sector and to present an alternative to improve their manufacturing processes, so that there would be less chances of diversification of products in each season, as consequence of different technical procedures that are followed to produce the same kind of pisco. Thus, this work shows details of the sector and the problem of competition with Chile and other countries that are considered eligible to use the name pisco to identify grape producing spirits, because they consider the word pisco as a generic name. There is a legal problem to get international rights of Denomination of Origin nowadays. After the diagnosis of this sector, I propose a technological offer of equipment and services that I believe should have any micro pisco producer, as well as the minimum requirements for the installation of a plant, taking into account the quality control to meet the demands of a potential export market. It is also done an analysis on the minimum investment required to have a plant according to the proposal made. As complement, this work has the Annex 1, which examines the necessary aspects to run a business like a micro-producing factory of pisco. Finally, the Annex 2 presents the results of experimental tests carried out to confirm the technical proposal that is offered in this document. The pilot study has been basically carried out to produce 650 liters of pisco in the 2007 season. This production was done four times for different lots in similar conditions.
Link to repository: http://hdl.handle.net/20.500.14076/541
Discipline: Maestría en Gestión Tecnológica Empresarial
Grade or title grantor: Universidad Nacional de Ingeniería. Facultad de Ingeniería Civil. Unidad de Posgrado
Grade or title: Maestro en Gestión Tecnológica Empresarial
Register date: 4-Sep-2013
This item is licensed under a Creative Commons License