Viabilidad para la creación de una empresa dedicada a la producción y comercialización de postres light a base de insumos autóctonos del valle del cauca, ubicada en el municipio de Yumbo, Valle del Cauca

Abstract

Thanks to a new conception of dessert as a particular gastronomic experience that is accentuating itself ever more strongly, due to a neo trend that pretends to be at the forefront of the use of healthy ingredients and elaboration based on 100% natural raw materials, the times of the curd triangle with "melao" or other native desserts that people used to consume after a Sunday lunch or during their leisure time are evolving. The above, due to the change of the mentality of the people and their inclination for the health care and aesthetic. Therefore, in the present study of the line of entrepreneurship, which determines the feasibility for the creation of a company dedicated to the production and marketing of light desserts based on indigenous supplies of the Cauca’s Valley and directed to the population of the Yumbo’s Municipality, are intended to highlight key aspects such as the model of mobile marketing and raw materials in which elements such as its nutritional properties, its origin and its elaboration process are highlighted, which is characterized by not using sweeteners or artificial colorants and also preservatives.