Desarrollo de un alimento balanceado sostenible para camarones utilizando predigerido de soya y ensilado de vísceras de pescado en el marco del ods 14: vida submarina

Abstract

Abstract: The degree work presented addresses the problem of shrimp production from a sustainable perspective, focusing on the use of soy predigested and fish viscera silage for the creation of a sustainable balanced food. The author highlights the importance of maintaining a balance in shrimp production worldwide, addressing the problem of overfishing and dependence on traditional ingredients for the consumption of this type of shrimp. The work is carried out in several stages, including the identification of the problem, the objectives of the research, the identification of the target group, the creation of a minimum viable product, the design of a business model and the validation of the solution. The business model designed for the proposal addresses key aspects such as distribution channels, user relationships, key activities and resources, as well as strategic allies. The importance of establishing a solid and sustainable business model for the long-term viability of the project is highlighted.