Elaboración de yogurt natural a base de hongos (kéfir)

Abstract

The objective of the present investigation is to present this project on the elaboration of natural yogurt based on mushrooms (kefir) and vitamins, for the consumption of people who suffer from digestive problems or who want to prevent them since there are many benefits when consuming it and the contributions beneficial to our body, thus establishing a natural way of eating and making people aware of the damage that can cause our body to consume products made from chemicals. To maintain good health it is essential to choose food well, drink plenty of water, eat fruits, and eat natural products free of chemicals. Studies recently carried out in Ecuador show that most of the population have inadequate diets, resulting in a high percentage of diseases, companies and companies of processed products have a great preponderance when helping to reduce said problem. that is affecting the population in general due to the consumption of unhealthy foods, this problem isolates to improve the quality of life of the population, which tries to favor the aspects of individuals in all areas, especially in health, to achieve a balance of vitality and dignity in everyday life. The idea of this project on the elaboration of natural yogurt based on mushrooms (kefir) due to the fact that there are many people who today consume yogurt prepared with chemical bases, which causes great discomfort every day, such as cancer or acid to the stomach, for which we realized that it was possible to make a natural yogurt based on kefir mushrooms since this kefir mushroom is rich in vitamins, especially calcium, magnesium and phosphorus. Our product is made from two main ingredients, which are: milk, which is a food rich in calcium, and kefir, which is a microorganism that provides many health benefits. These products are 100% natural and combined, they provide benefits from the start. strengthening of the immune system to external levels such as the improvement of acne problems or scars, we can emphasize the relief of digestive problems, osteoporosis, bacterial infections, asthma and allergies, lactose intolerance, and the most devastating thing that is Cancer . For the materialization of this project, eating habits and the consumption of yogurt were studied, for which a quantitative methodology was used, with a structured survey model for adult women and men, youth, adolescents and children of our city, with a sample of 194 people. It was possible to collect information on the monthly consumption of yogurt in people in the city of Machala, revealing the results that a large number of people consume yogurt monthly and the ignorance of people about natural yogurt based on Kefir mushroom, it was also possible to observe the great acceptance that this natural yogurt would have in the market. Using the Canva business model, the marketing channels for our product, relationship with customers, source of income, assets for business operation, business activities, partner network, cost structure were analyzed. This valuable information obtained may remain as a basis for future research.