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Browsing by Author "Simancas Trujillo, Ricardo"

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    Modelo de quesería artesanal bajo un signo distintivo en el Caribe colombiano: caso Atlántico
    (Corporación Universitaria Lasallista, 2017) Gutiérrez Castañeda, Clara; Quintero Peñaranda, Ricardo; Burbano Caicedo, Ilba; Simancas Trujillo, Ricardo
    Introduction. A distinctive sign proposal is presented for high-impact production and marketing of coast cheese in the state of Atlántico and in the Colombian Caribbean region. Objective. To propose coast cheese producers a production and marketing model of the product; a model which lays the foundation to covert craft cheese factories into a regional development instrument from the manufacture of a biotechnological-based innocuous product. Materials and methods. Descriptive research addressed from social-cultural and biotechnological aspects for the identification of collective values associated to cheese-making tradition, production preferences, association capacity, compliance with legal regulations, distinctive sign, and use of native dairy cultures in their production processes in order to incorporate characteristics of the typical cheese of the region. Results. Through the development of a distinctive sign, it is possible not only to position the coast cheese in the market as a high-value product but also to left behind the present non-differentiation typical of a basic product and to achieve the decrease of contamination risks, bearing into account the value added brought by microbial inoculation as biotechnological innovation in the product quality. Conclusion. The model shown has convinced the producers that under the distinctive sign their product has better value added and then they would be able to gain a higher price.
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    Productividad y rentabilidad de las queserías informales en las subregiones queseras del Departamento del Atlántico
    (Corporación Universitaria Lasallista, 2017) Quintero Peñaranda, Ricardo; Berdugo, Lizeth; Simancas Trujillo, Ricardo
    Introduction. handcrafted cheese factories in Atlantico state have been, along their history, absorbed in informality; this has taken the sector to have productivity structural problems and, consequently, competitiveness has become unfeasible for the survival of the sector in the XXI century. Objective. To estimate the productivity and profitability status of informal cheese factories in Atlantico state with the purpose of generating programs for formalization aimed to improve their competitiveness. Materials and methods. Descriptive analysis, survey made by authors with a questionnaire validated by experts and applied to informal cheese factories of the dairy products in sub-regions in Atlantico state. Results. To estimate monthly production of costeño cheese in such cheese factories by sub-region, and determine its productivity and profitability, achieving to establish a price that allows the competitiveness of the product in the state. Conclusion. The three sub-regions present a productivity higher than the one found in literature, the south sub-region presents the greatest production of cheese in the state and the lowest production cost per kilogram, and the highest sale price and bigger profitability in the center-east subregion.