La presente investigación busca validar la viabilidad de un nuevo producto que se planea lanzar al mercado peruano. Este producto posee el nombre de Nutrialbòndigas elaborado por la empresa KayPachaFoods. Asimismo, está compuesto por dos insumos principales; la quinua y el camote, ambos brindan un alto contenido de nutrientes, vitaminas y minerales.
Para la idea de negocio, se realizaron diversas investigaciones previas y diversos prototipos para llegar al producto final, albóndigas naturales sin preservantes ni gluten. Con la información obtenida por las investigaciones se determinó que el mercado objetivo son las personas que residen en Lima Metropolitana, de las zonas geográficas 6 y 7 de los NSE A, B y C. Debido a que se preocupan por su salud, estado físico y están dispuestos a probar innovadoras presentaciones de productos tradicionales.
Finalmente, luego de haber comercializado las Nutrialbóndigas se obtuvieron recomendaciones para que a lo largo del proyecto se produzcan constantemente mejoras en el producto. De igual manera, los usuarios se mostraron satisfechos con el producto brindado. / The current investigation looks forward to make visible the new product which is planning to be launched to the Peruvian market. This product name is “Nutrialbondigas” elaborated for KayPachaFoods company. In addition to this, is composed of two main inputs: Quinoa and Sweetpotato, both shows a higher nutrients content such as vitamins and minerals.
On the other hand, the business plan was necessary many previous investigations and several prototypes to reach the final product, natural meatballs no added preservatives and gluten free. With this information as a result from the previous investigation it is concluded that objective market are people who lives in Metropolitan Lima, from geographics zone 6 and 7 of NSE A, B and C. Because this are the population who cares about their health and physical condition, and they are willing to prove our new presentation from the traditional products.
Finally, after having commercialized the Nutrialbóndigas, recommendations were obtained so that throughout the project there are constant improvements in the product. Furthermore, users were satisfied with the product provided. / Trabajo de investigación
| Identifer | oai:union.ndltd.org:PERUUPC/oai:repositorioacademico.upc.edu.pe:10757/654803 |
| Date | 04 December 2020 |
| Creators | Blázquez Ortega, Juan Francisco, Espinoza Roque, Gianmarco, Garcia Carlos, Yamile Alexandra, Garcia Ordinola, Andy Manuel, Paredes Jarrin, Alejandra |
| Contributors | Quedas Lobaton, Guillermo Martin |
| Publisher | Universidad Peruana de Ciencias Aplicadas (UPC), PE |
| Source Sets | Universidad Peruana de Ciencias Aplicadas (UPC) |
| Language | Spanish |
| Detected Language | Spanish |
| Type | info:eu-repo/semantics/bachelorThesis |
| Format | application/pdf, application/epub, application/msword |
| Source | Universidad Peruana de Ciencias Aplicadas (UPC), Repositorio Académico - UPC |
| Rights | info:eu-repo/semantics/openAccess, Attribution-NonCommercial-ShareAlike 4.0 International, http://creativecommons.org/licenses/by-nc-sa/4.0/ |
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