Looking for financial support for the project. Objective: Hel eradicate world hunger and child malnutriton, with sustainabel development at its core, while helping to preserve the Large Marine Humboldt Current, Ecosystem

1. Investigación y Desarrollo de Negocios Sostenibles en Pesca y Acuicultura
Mg. Jorge Herrera Cruz, Director R & D
www.greenanchoveta.org Página 1
INVESTIGATION AND DEVELOPMENT OF
SUSTAINABLE BUSINESSES IN FISHING AND
AGRICULTURE
Presents:
“NATURAL ANCHOVETA WITH PERUVIAN
FLAVORS”
Made by:
Mg. Jorge Herrera Cruz
Lima – Perú
2014

2. Investigación y Desarrollo de Negocios Sostenibles en Pesca y Acuicultura
Mg. Jorge Herrera Cruz, Director R & D
www.greenanchoveta.org Página 2
NATURAL ANCHOVETA WITH PERUVIAN FLAVORS
MEMORY HELP OF THE PROCESS AND THE PRODUCT
I.- The needs of the Market.
The proposers of the current product, professionals in the specialization with broad
experience and knowledge, as well as surveys to the population and other experts in the
subject, have established that the following are the reasons for the limited success of the
products that currently are in the market based in anchoveta:
 Fresh – refrigerated state - Minimum period of conservation (maximum 4 days), quick
decomposition and production of unpleasant odor because of oxidation of fat and
decomposition of protein, high content of thorns. Due to losses, storage and
transport along with ice, high sales price.
 Frozen state - Difficulty for consumer to correctly unfreeze, quick decomposition,
unpleasant odor because of oxidation of fat and decomposition of protein, high
content of thorns. High sales price because of specialized procedure, storage and
special transport at freezing temperature.
 Canned - Artificial flavors, high cost of production (due to price of can) and inputs
(oil), high sales price of the product, risk of detachment of the varnish of protection
of the can (shockproof) and consequently toxicity of the product. Fish easily
crumbled texture.
 Smoked - Limited lifespan period, take advantage of only fillet, high cost of
production, requires cold storage and high relative sales price.
 Anchovy-like-state - High cost and long process of production, high sales price, low
performance due to it being fillet and it does not take advantage of organic calcium
of thorns and bones in the backbone. Suitable for international market.
 Anchoveta Jerky- Presence of thorns, bones, toxicity because of oxidation and
presence of fungus.
In general, at the moment the national, social and international programs, marshal national
and international institutions have come looking for a star high nutritional quality product,
safe in healthy terms and at a low price.
Under this context we can precise that, Peru counts with a population superior to 10 million
people under poverty situations, in this number more than 1 and a half million, exactly
1,653,698 are located in the department of Lima and 1,373,810 are located in the city of
Lima, this population currently limits the consumption of protein due to its relatively high
cost.

3. Investigación y Desarrollo de Negocios Sostenibles en Pesca y Acuicultura
Mg. Jorge Herrera Cruz, Director R & D
www.greenanchoveta.org Página 3
This is the first segment in the process for the attention of social programs.
The second segment, as important as the first one, is located in other provinces in the
following order of priorities:
Table 6
Poor population by Province
(Province) (poor population)
(thousands)
Source: Population and housing Census INEI-year 2007
As indicated, we can precise that Peru counts with a potential consumer market superior to
the 5 million people, estimating a consumption per capita of a bag a week, we have 5 million
bags per week or 20 million bags per month in the local market. The local market would
have a minimum demand of 5 million bags per week or 20 million monthly.
II.- Innovation of the Productive Process
In front of this situation, a team of researchers experts in alimentary engineering and fishing
engineering was brought together, through continuous research and during two and a half
years of successive trials under the direction of Mg. Jorge Patrocinio Herrera Cruz, the team
achieved a product that exceeded all difficulties and/or limitations of the products explained
above.
The process is referred to obtaining an anchoveta product packaged in retortable flexible
bags; it starts from raw material without its head and the viscera, maintaining the integer of
its scales, to which it will be immersed in various macerated (marinade, pachamanca, juane,
barbecue, northern goat ling, between others) so that it acquires a pleasant taste and
reducing the PH starting a process of conservation, then it is submitted to a thermal
treatment so that it acquires a firm texture thanks to the removal of water and exudation of
collagen from the scales, after that, bagging in vacuum in flexible containers to maintain its
own organoleptic characteristics intact, and sterilized in autoclaves of counter pressure for
4 reasons, to provide safety to the product, long lifespan (minimum 24 months) achieve

4. Investigación y Desarrollo de Negocios Sostenibles en Pesca y Acuicultura
Mg. Jorge Herrera Cruz, Director R & D
www.greenanchoveta.org Página 4
exudation of fish oils, acquire imperceptibility of thorns and bones, as well as prevent the
rupture of the package due to the pressure of the vapor in this state.
III.- The product “Natural Anchoveta with peruvian flavors”
With the right process, a product has been obtained with the following characteristics:
 Presentation, 5 units of anchoveta (60 grs.) are offered in each package, flavored in
a natural way and with a consumer-friendly texture.
 High rate of finished product performance/raw material, equal to 0.7, in other words
in average 700 kg of finished product per ton of raw material.
 Firm texture but slightly elastic allowing easy handling, this characteristic due to the
light dehydration and exudation of the collagen from the scales because of the
thermal treatment.
 Taste, color and odor pleasant, as well as physical appearance which makes it better
for the consumption and consequently its demand.
 Safety, long lifespan (minimum 18 months), room temperature storage and
unspecialized transport, because its packaged and sterilized in retortable bags.
 Imperceptible thorns and bones, because of thermal treatment which it has been
submitted to, conserving intact the calcium and vitamin D that allows the absorption
of organic calcium by the consumer.
 Absence of liquid of government, due to the macerated taste, which is practical for
consumption.
 Production cost relatively low and accessible sales price, mainly to less economically
favored populations.
We consider that all characteristics obtained in this new way of processing the Anchoveta
and its probability of being massively processed, grants the product the concepts of
innovation, creativity and industrial application desirable to be produced and commercialized
with success.
II.- The economic study
Rescuing the quantitative information of an exhausting market study of the providers, it has
been established that the Price of the inputs like Anchoveta (600 soles/ton USD $ 200.00 ),
retortable packages (19 cents soles /unit, USD $ 0.063 cents), macerates (reusable) and
productive process are relatively low, determining due to an economical study that the unit
cost of production does not exceed 0.68 cents soles, USD $ 0.23 cents ).
A line of production automated of continuous production, with a capacity of 20,000 units
(package with 5 anchovetas) per 8 hours turn and estimating a local sale price of 1 sol,
allows a safety margin relatively high and a very quick rate of return of the capital invested;
this last depends on machinery that the business interested in the production counts on.

5. Investigación y Desarrollo de Negocios Sostenibles en Pesca y Acuicultura
Mg. Jorge Herrera Cruz, Director R & D
www.greenanchoveta.org Página 5
IV. - Finally is important to comment that is feasible producing a similar product in a Gourmet
way, that would achieve a better price in the local and international market, increasing the
incomes and with that the profitability of the business.
The product (Actual Photo)
The package ready to recieve a logo
III. - Sustainable business aligned to the objectives of the millennium.
This business generates social profitability because of its contribution to the fight against
world hunger, malnutrition and unemployment; it also generates environmental profitability
in the caring of the most important species in the Humboldt ecosystem which depends in
the life of many other species and finally generating economic profitability in the range of 40
to 55 % IRR and period of return of the capital in less than a year, depending on the volume
of production.