Creación de una variedad de salsas gourmet con base a café y cacao ecuatoriano para cocina de sal

Ecuadorian coffee recognized worldwide for its high quality and its magnificent flavors, driven by a new trend of in which the buyers search appearance of different aromas and unique flavors; helped to discover the potential of Ecuadorian soil to produce different types of coffee. The coffee zones of Ecuador are several, we have to emphases Loja, Zamora Chinchipe, Pichincha, Imbabura and Galapagos. Ecuadorian cacao has been one of the most important products in the economy of Ecuador since the first Boom Cacaotero, which was between 1840 - 1890, where for five decades cocoa exports were at the highest point; during the years 1890-1910 the second Boom Cacaotero of Ecuador was developed, in which 15 years were necessary for Ecuadorian cacao to be introduced successfully to certain European countries. Xocoffe - Salsas Gourmet, a project focused on creating a new trend of consumption, developing a gastronomic identity taking both, coffee and cacao to the salt kitchen, creating new culinary experiences, raising awareness of the consumption of national and artisanal products, developing a concept of valorization of these important ingredients that have been categorized for sweet cuisine. To present customers high quality products Xocoffe is based on the use of standard recipes, which after a thorough analysis has achieved a balance of flavors as well as thickness and color. It is concluded through supplier analyzes and standard recipe costs that this project is feasible, since the price established for the sale of each of the sauces cover the costs of raw material, labor, fixed costs and variables that are required for production.