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AREPAS LA 22

YURY JOHOVANA MOREA PARRA

ANDERSON GONZALEZ ROJAS

ALEXANDER RAMOS ARTUNDUAGA

AMAZONIA UNIVERSITY

EDUCATION FACULTY - ENGLISH LINCENCIATURE

IX SEMESTER – COMMUNICATION COURSE

FLORENCIA - CAQUETA

2013

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AREPAS LA 22

YURY JOHOVANA MOREA PARRA

ANDERSON GONZALEZ ROJAS

ALEXANDER RAMOS ARTUNDUAGA

EULICES CORDOBA ZUÑIGA

AMAZONIA UNIVERSITY

EDUCATION FACULTY - ENGLISH LINCENCIATURE

IX SEMESTER – COMMUNICATION COURSE

FLORENCIA - CAQUETA

2013

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INTRODUCTION

Arepa is a recognized icon of Colombian gastronomy. It is part of our cultural heritage

and considered as a symbol of national gastronomical unit. The Arepa is a food made of

ground corn dough or cooked corn flour and is popular and traditional in the cuisine of

Colombia. The main purpose of this project is to show a traditional product of the

region. Here in Florencia we see a lot of familiar that prepare this dish, and even

international food. In our case, we visited one local business which is located in Las

Américas Neighborhood, in the Centenarian Avenue. AREPAS LA 22 is a family

enterprise, which makes an exquisite product in our region called “stuffed Arepas”. The

enterprise is especially designed for those seeking something innovative and as

Colombian as the Arepa. In addition they offer to the customers the same taste, the same

quality in different ways and with an ingredient and a special touch that make of

“Arepas la 22” the favorite place of everybody. It is in favor of satisfying the needs of

customers, also has the best supplies and the best staff to provide a high quality product.

We had the opportunity to show how they do these Arepas and what ingredients they use

for preparing them. This project was held dabbling directly in the production and

marketing of the product in order to know a business plan and its implementation as

business market project. We hope you like this work because we gave our best to doing

it.

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AREPAS LA 22

AREPAS LA 22 is an enterpriser dedicated to the production and marketing of Arepas,

which is recognized regionally. It has strengthening its permanence in the market and

meets the expectations of customers and investors. The recipes are homemade with the

highest quality standards. The company, which is developed under an innovative

concept based on speed, ease of preparation and excellent presentation, becoming active

and competitive in the market, all to satisfy the standing requirements of their customers.

They started to do Arepas for 18 years ago. This family business has been well received

since the first time they started. In addition, AREPAS LA 22 enterprise fulfills the

requirements of healthcare organizations. Also, it has the technical knowledge to prepare

of the product. They have managed to mark themselves as one of the best companies in

the production of stuffed Arepas because of its secret ingredient. In this enterprise, the

employees wear uniforms according to health rules, therefore the employees of this

company are properly uniformed for handling food.

The staff is divided into: two members in the productive part, three members in

customer service and one is the manager, who is also the owner of entrepreneur.

Furthermore, the facilities include a spacious lounge of one level, also has a large

kitchen where the food is prepared as meats, eggs, fried, sausages, etc... The place has

24 tables and 100 chairs. There is also a large industrial grill where the Arepas are

roasted, and finally large and spacious bathrooms. This enterprise is very important for

the owners, as this is the result of many years of hard work, they began selling twenty

Arepas every day, but now they sell eight hundred Arepas daily. The production and sale

of stuffed Arepas has been increasing so in this way achieving a great success in the city

of Florencia.

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OBJECTIVES

General Objective

To structure a profitable enterprise that offers Arepas of excellent quality and

safety to protect the health of consumers reaching a high recognition in the

market.

Specific Objectives

To learn and put into practice everything related with development of a

productive project and the production and marketing of a product.

To know fundamental basis for the preparation of a business plan and make

known one of the main product of the gastronomy of our region.

To perform an investigative practice to encourage the population through this

project the consumption of the Stuffed Arepas.

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PRODUCT

Stuffed Arepas

The stuffed Arepas is a typical fast food from Antioquia department, and this is

characterized for being toasted, well roasted, and made of white corn. Our great product

is made from corn flour, cheese, water, sugar and salt, these ingredients are part of the

base product development, which are complemented with ingredients like chicken, meat,

vegetables; and legumes, sauces, condiments and a special ingredient that makes our

product totally original. What makes “Arepas la 22” special is that when is cooked, it

takes a golden color, making them irresistible to all the public. The product is round in

shape and medium size 70 gr, nice and sandy surface. The same way the scent is

pleasant and the Arepas are low in fat and with a proper salt level. Their labor day starts

from 4:00 pm until 1:00 am, and usually sell around 600 - 800 Arepas daily.

The preparation of the product starts at 4:00 p.m., they prepare all the ingredients

for the Arepas. Then, they start offering the Arepas at 5:00 p.m. when everything is

ready for clients who visit that place. The clients can taste these delicious Arepas every

day, but if someone wishes to go out with their couple or shares special moments with

their family, they have to go there and enjoy the delectable “Arepas la 22”. Currently,

there is a high demand of the product mainly due to it is traditional. The enterprise

“Arepas la 22” has achieved a high recognition in the local market for the management

of standards of quality that benefit the health of consumers. They are recognized in all

Florencia city.

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PRODUCTION PROCESS DESCRIPTION

The process for the preparation of Arepas is continuous production, this involves a series

of activities and materials appropriate equipment, facilities in order to obtain a final

product.

Receipt of Materials: This step is essential and fundamental to determine each

raw material, and observe organoleptic characteristics which must be clean and

hygienic.

Balance and Formulation: It is used to standardize the process, to calculate raw

material and ensure quality.

Weigh: This process is necessary to ensure the required amount of raw material.

Boil: The process by which should pass the corn.

Wash: To ensure the cleanliness of the grain and avoid bad tastes.

Threshing: Is to grind the grain as thin as possible, using manual or electric mill.

Sift: It is done with strainer to ensure the texture, avoid granules and Obtain a

smooth and palatable.

Scratch curd: Is a form of shredding the curd, remove some part of whey is

added to the mixture and the stuffed.

Blend of Ingredients: The ingredients are added one by one to get a uniform

homogeneous mass, soft and easy to mold.

Molding: This step consists in give to shape and size to the product and it is

done manually.

Roast: It is the cooking process of the product on both sides using a hot stone

box.

Scrape: This is the stage which removes stains and burns caused in the roast

stage, gives better presentation to the product.

Cooling: At room temperature, it should not be hot pack to avoid softening.

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Packing: Finally the Arepas are packed cold, using different presentation as

basket, paper bag which give nice presentation product and strengthen hygiene.

Ingredients to make Arepas

The product is elaborated with corn starch, cheese, butter, egg and salt as

ingredients. There are also other minor ingredients such as: onions, tomatoes,

condiments; and beef, chicken, sausage, chicharron. Also, it is the grated cheese, double

cream cheese, oil and the secret ingredient. Finally, they use the pink sauce, mayonnaise,

tomato sauce, honey and tartar sauce.

Process of the Stuffed Arepas

Cook the White corn on a simmer way with a lot of water. As soon as the corn is

cooked, take out the remaining water, and you proceed to thresh. After that, try to do

knead and arm the arepas with the same measure and the same weight. Roast the Arepas

in one big pre-fabricated oven. As soon as their finish doing the Arepas, they proceed to

do the filling of those Arepas. Liquate the tomato and the onions and mix them with the

condiments. Then, fry the mix with cooking oil on a simmered way. Cook the beef and

the chicken with salt independently one another. As soon as they are cooked, chop them

and bath them with the secret ingredient. Fry the beef and chicken to add later in the

Arepa. Crush the cheeses and leave them ready in containers. Take the quail eggs, cook

them, and peel them to leave the eggs ready in containers. Fry the sausages and the

chicharrones independently one another, and chop them to add these to the Arepa.

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When everything is ready:

Open the Arepa in a half and introduce all the ingredients ready. You can

accompany the arepa with the sauces and honey.

Distribution Strategies

“Arepas la 22” has taken into account different distribution strategies keeping in

mind the preferences of consumers and seeking a higher performance against the

enterprise: the product market is initially the city of Florencia. Also, they have a retail

outlet located in the Americas neighborhood; likewise the orders are delivered to each

house. The AREPAS LA 22 are sold in neighborhood stores, supermarkets and market

places of the city and ready to roast or fry.

Advantages of the Product

The Arepa is the queen of breakfasts; it is an excellent accompaniment to main

dishes for lunch and dinner. Also, to speed up metabolism and control anxiety levels, the

corn arepa is the best choice. In addition, to lose weight is also good to consume

carbohydrates, as well as make enough exercise. Arepas are a natural product so they do

not have calories, they do not contain yeast and its type of flour is much lighter for being

corn. For preparing the Arepas, oil is not used because this additional ingredient

increases the cholesterol. At the same time, it increases the level of calories in the food.

When some customers are on a diet, they prepare special Arepas without oil, dough

some oatmeal, bran and flaxseed. These fibers are good for digestion, while conserving

its unique and incomparable taste. People should not think so much at the time of

provoke, indulge and pamper you with a delicious stuffed Arepas.

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CONCLUSIONS

The realization of this project allows us to conclude the following. The enterprises are

one of the most viable alternatives to address the problems of unemployment and

poverty that affect the majority of the population of our department. In the same way,

this experience has shown us how it is possible to design and implement a business plan

and to obtain business knowledge. Also, we could know the actual situation of the

production and marketing of the Stuffed Arepas. In addition, Arepas production is an

increasing business in our city and it is an alternative that benefits both producers and

consumers. It is important to promote the regional economy and innovate with the

product for so achieve greater market demand. Finally, we conclude with this project

that is necessary to have good management in a company and take into account the good

service and product quality.

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REFERENCES

SERVICIO NACIONAL DE APRENDIZAJE, SENA, Plan De Negocios

Emprendimiento Empresarial, Bogotá, SENA 2006.