Utilización de harina de papa para incrementar las utilidades de la panadería Bermudez E.I.R.L. de Aricapampa - Cochorco.
Bermudez Rodriguez, Evelyn Judith
MetadatosMostrar el registro completo del ítem
The present work of investigation was made in order to increase profits from the bakery Bermudez EIRL decreasing the manufacturing cost by proposing innovative use of potato flour in bread making process, with the aim of offering a new product, better quality, with better features and more sensually accepted nutritional value to the product currently offered by the bakery leveraging abundant potato crop produced in the high Andean Cochorco district and thus improving the income of district potato growers. Was used basic descriptive type of research and non-experimental research design in one box, and the following methods: inductive - deductive, analytic, statistical, and synthetic techniques were applied observational research, survey and interview and questionnaire was used as data collection instrument. In the observation EIRL the bakery Bermudez It was noted that it is located in a strategic location, which is advantageous to attract new customers and promote the new product, also has a human resource with great talent and willing to take different challenges. This technique also allowed us to detect that the company has a high demand and market leader in the district baker. In surveys of the population, we see that most bread consumed in considerable quantities, and most of them prefer the bakery Bermudez EIRL by the quality of the product and the service provided. Furthermore almost all supports and would be willing to buy bread made with potato flour as it was in the market. In interviews Mayor Cochorco district, the president of the Agricultural Agency and VII the Administrator Aricapampa bakery, expressed support for the use of potato flour in bread making as they both agree that it would improved product quality and its low cost that will benefit the company and improve earnings potato farmers Cochorco district. From the results of the sensory analysis of bread, the recommended percentage is 20% substitution of wheat flour with potato flour, since this is done get a flavored bread, nice color and texture. With the use of potato flour, bakery annual profits increase S /. 60,600.00 nuevos soles S /. 77,592.00 soles, which means an additional annual profit of S /. 16,992.00 nuevos soles. In this research report he conclude that the bakery would use potato flour in making bread, and would achieve an increase in profits, decrease production costs, improve product quality and contribute to improving incomes and quality of life population Cochorco district.