Innovación en el modelo de negocio para la elaboración y comercialización de productos derivados de la leche de cabra en la ciudad de Loja

Abstract

Abstract: Goat milk, recognized for its broad nutritional benefits and versatility, represents a key product in the health food market. This research proposes the design of an innovative business model for the production and marketing of goat milk products under the CabraLac brand, highlighting kefir for its probiotic properties and high added value. The first chapter presents the theoretical foundations; the second chapter focuses on identifying local market opportunities; the third chapter develops the Minimum Viable Product (MVP); the fourth chapter details the proposed business model; and finally, the fifth chapter presents growth strategies. The methodology used combined quantitative and qualitative approaches, with interviews with specialists that provided information on consumer preferences and a market analysis to validate the viability of the proposed model. The investigation concludes with a series of conclusions and recommendations aimed at consolidating CabraLac as an innovative and competitive brand in the healthy products market.