Citas bibligráficas
Chávez, D., Moyano, Á., Hernandez, G., De, S., Cruz, S. (2019). Análisis de viabilidad de la industrialización y comercialización de Harina libre de gluten – Nutrí Harinas [Trabajo de investigación, Universidad Peruana de Ciencias Aplicadas (UPC)]. http://hdl.handle.net/10757/651786
Chávez, D., Moyano, Á., Hernandez, G., De, S., Cruz, S. Análisis de viabilidad de la industrialización y comercialización de Harina libre de gluten – Nutrí Harinas [Trabajo de investigación]. PE: Universidad Peruana de Ciencias Aplicadas (UPC); 2019. http://hdl.handle.net/10757/651786
@misc{renati/390348,
title = "Análisis de viabilidad de la industrialización y comercialización de Harina libre de gluten – Nutrí Harinas",
author = "Cruz Díaz, Sally Milixa",
publisher = "Universidad Peruana de Ciencias Aplicadas (UPC)",
year = "2019"
}
This paper seeks to validate the viability of the introduction of a new product called Nutrí Flours. This product is composed of two inputs with high nutrient content, which are flour made from quinoa and flour made from brown rice. Different investigations were carried out in zones 6 and 7 of the metropolitan lime for an-NSE A, B and C. Which allowed us to detect many people who today care about their health and are not being 100% satisfied. Many people comment that they feel heaviness and do not have good digestion for ingested food, since mostly the flours are made of wheat, which does not benefit the health of the client, who feels at times frustration of not leading an adequate healthy life. To carry out this project, an initial investment of S /. 81,575.74, which will be financed purely with the contributions with each of the members. That is, the investment will be 100% covered by the shareholders and no indebtedness will be made with the bank. Which generates a recovery of all the investment in the third year.
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