Estandarización y control de gestión del proceso productivo de hidromiel aplicado a la empresa Kybalión en el noroeste de la provincia de Córdoba
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Demarchi, María Agustina
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Universidad Siglo 21
Resumen
La producción de hidromiel, una bebida milenaria que combina la dulzura de la miel y la fermentación, está experimentando un renacimiento en la actualidad. A medida que los consumidores buscan alternativas innovadoras y naturalmente sostenibles a las bebidas alcohólicas tradicionales, el hidromiel ha emergido como una opción atractiva debido a su perfil de sabor único y a la herencia histórica que lo respalda.
Sin embargo, en un mundo en constante cambio y con una creciente conciencia ambiental, la producción de hidromiel enfrenta desafíos que deben abordarse de manera efectiva. En este contexto, la bioeconomía se presenta como una herramienta para impulsar mejoras significativas en los procesos productivos del hidromiel.
Este trabajo tiene como objetivo explorar la importancia de mejorar los procesos productivos del hidromiel, considerando los principios de la bioeconomía, la cual nos incita a utilizar de manera sostenible los recursos biológicos, promoviendo la eficiencia y reduciendo el impacto ambiental. En el caso del hidromiel, esto implica el uso responsable de la miel y otros ingredientes naturales, así como la optimización de los procesos de fermentación y producción.
A medida que avanzamos en esta investigación, descubriremos cómo la bioeconomía puede no solo potenciar la sostenibilidad de la producción de hidromiel, sino también impulsar la innovación en esta industria en crecimiento.
The production of mead, a millennial beverage that combines the sweetness of honey and the fermentation, is currently experiencing a renaissance. As consumers look for innovative and naturally sustainable alternatives to traditional alcoholic beverages, mead has emerged as an attractive option due to its unique flavor profile and the historical heritage behind it. However, in an ever-changing world and with increasing environmental awareness, mead production faces challenges that must be addressed effectively. In this context, the bioeconomy is presented as a tool to promote significant improvements in mead production processes. This work aims to explore the importance of improving mead production processes, considering the principles of bioeconomy, which encourages us to sustainably use biological resources, promoting efficiency and reducing environmental impact. In the case of mead, this involves the responsible use of honey and other natural ingredients, as well as the optimization of fermentation and production processes. As we progress in this research, we will discover how the bioeconomy can not only boost the sustainability of mead production, but also drive innovation in this growing industry.
The production of mead, a millennial beverage that combines the sweetness of honey and the fermentation, is currently experiencing a renaissance. As consumers look for innovative and naturally sustainable alternatives to traditional alcoholic beverages, mead has emerged as an attractive option due to its unique flavor profile and the historical heritage behind it. However, in an ever-changing world and with increasing environmental awareness, mead production faces challenges that must be addressed effectively. In this context, the bioeconomy is presented as a tool to promote significant improvements in mead production processes. This work aims to explore the importance of improving mead production processes, considering the principles of bioeconomy, which encourages us to sustainably use biological resources, promoting efficiency and reducing environmental impact. In the case of mead, this involves the responsible use of honey and other natural ingredients, as well as the optimization of fermentation and production processes. As we progress in this research, we will discover how the bioeconomy can not only boost the sustainability of mead production, but also drive innovation in this growing industry.