Development of a product and productive process of maca (lepidium meyenii) for the national market

Abstract

The objective of the present investigation was to develop a product and productive process of the maca for the national market. To this end, a non-experimental-descriptive study was carried out, with the only variable being the development of a product andproductive process. The Focus Group was used as instruments, to deploy the quality function, the process activity diagram, the block diagram for the material balance, the Westinghouse System, the spreadsheet in Microsoft Excel for the study of time and line balance, on the other hand the technical sheet of the machines and equipment was used, the table of evaluation of the location, the table and the relational diagram of activities, the relational diagram of spaces. As a result, it was possible to design a chocolate-dipped maca snack with three possible combinations: mani, grated coconut and grajeas. Likewise, it was possible to design a production process, which has a daily production capacity of 4600 kg of maca snack, having as a base time 24 hours worked, later 76 minutes of down time and 81% of efficiency of the line were obtained, also the productive process counts on a total of 13 machines and 22 operator. In addition, machines and equipment were selected based on their production capacity, characteristics, functions, dimensions and model. Finally, it is concluded that the plant will be located in the city of Junín and theplant has a total area of 1,593,06 m2.