Aspectos técnicos y comerciales de un néctar a base de Cushuro (Nostoc Sphaericum) y Tuna (Opuntia Ficus-Indica), edulcorado con Stevia

The objective of this research was to determine the technical and commercial viability for the production of a nectar whose main raw materials were Stevia, Cushuro (Nostoc Sphaericum), and Tuna (Opuntia Ficus-Indica). In this regard, an applied study of an experimental type was developed, considering a sample of 120 study participants who sensorially evaluated the final product. The research procedure established 3 stages: design of the production process, product formulation, sensory evaluation, marketing mix, and value proposition. The results allowed to describe the main technical and commercial aspects that must be taken into account for the production of the nectar.