Viabilidad técnica, financiera y de mercados del proceso productivo de elaboración de un queso crema de almendra en la ciudad de Tunja, Boyacá.

Abstract

The dairy industry has faced challenges in terms of environmental sustainability and impact on human health due to excessive energy consumption and the generation of polluting wastewater. In addition, health risks related to excessive dairy consumption, such as cardiovascular disease, intolerance and dermatological problems. In response to these problems, one of the dairy products, specifically cream cheese, was replaced with a more sustainable alternative: Almond cream cheese. The objective was to evaluate the market, technical and financial viability of the production of this cheese and was presented as an innovative option for consumers in the city of Tunja, Boyacá. Throughout the project it was possible to demonstrate the supply and demand of the product which helped to identify the risks and opportunities in the market, the productive design of almond cream cheese was established for its optimal elaboration in addition to experimenting with two different types of flavors, after that, its viability was illustrated through industrial financial tools in the city of Tunja, Boyacá, and finally, a proposal was made to reduce its environmental impacts, which are minimal compared to conventional dairy cheese.