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Original research PROPOSAL FOR THE IMPLEMENTATION OF A CREAM-BASED ICE CREAM COMPANY FEATURING PERUVIAN CULTURALLY ROOTED FLAVORS: A TECHNICAL-ECONOMIC APPROACHPages 145-156
Abstract
In the city of Arequipa the ice cream market is characterized by high standardization, offering largely homogeneous products that fail to fully satisfy consumer expectations. In response, this paper proposes a technical-economic alternative through the establishment of a company that produces cream-based ice creams using functional foods of Peruvian origin, presented in customized emoji shapes and prepared on-demand using liquid nitrogen freezing. This method ensures optimal freshness, a creamy texture, and a visually engaging consumer experience. The methodology adopted a mixed-methods approach, combining both qualitative and quantitative techniques. The proposed production line is structured into three key phases: base preparation, raw material processing, and final shaping and presentation. Through observational research and surveys conducted among individuals aged 20 to 35 in Arequipa, a high level of acceptance was identified, with particular emphasis on the product’s innovative nature, health benefits, and emotional connection with consumers. A comprehensive financial analysis further demonstrated the project’s strong profitability, reinforcing its economic feasibility. In conclusion, this proposal addresses an unmet market need, promotes the revaluation of native ingredients, and represents a sustainable and differentiated business model with the potential to drive regional economic development.
Keywords: Customized Ice Cream; Liquid Nitrogen; Innovation; Superfoods; Economic Feasibility.
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Carmen Villanueva, 
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