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This article examines the dairy value chain in Southern Peru and identifies four critical success factors that can enhance the local situation.

The study employed descriptive research using semi-structured interviews with entrepreneurs from 17 cheese factories across eight districts, namely Azángaro, Ayaviri, Pucara, Lampa, Cabana, Acora, Pomata and Puno. Quantitative market data were also gathered and analyzed alongside qualitative views.

The study identified four critical issues: quality concerns in milk production, suboptimal managerial practices of cheese-processing plants, lack of compliance to regulations, particularly hygiene and environmental ones, and inadequate access to finance. The findings reveal a gap between the practices of the Puno region's dairy industry and world-class standards for cheese production. Urgent actions are required to improve product quality, increase access to finance, enhance managerial education and ensure compliance with regulations.

Results suggest critical issues to be prioritized, but the article does not propose how to solve the problems identified. External factors, such as economic changes, were also not considered. Interviews were conducted exclusively with cheese processing entrepreneurs, not milk producers.

This case study provides an insight into the interior of Peru, an under-researched region facing several development challenges. The findings have significant implications for dairy value chain stakeholders in Peru and other similar contexts.

This study aims to examine the resilience of Peruvian startups during the COVID-19 pandemic using a framework proposed by Lengnick-Hall et al. (2011), in which resilience impacts organizational strengthening. The goal is to identify those characteristics that allowed certain startups to discover growth opportunities amid this crisis.

This study analyzed human, social and entrepreneurial capital variables in Peruvian startups using data from a survey conducted in July 2020. Binary logistic regression was used to determine which organizational resources increased the probability of identifying growth opportunities during the pandemic.

The findings suggest that human capabilities become secondary in extreme crises such as pandemics. Critical factors for startup resilience include commercial partnerships with established firms, founders’ capital investment, business maturity and adoption of advanced digital technologies.

This research provides unique insights into startup resilience and growth in Peru during the COVID-19 crisis. The authors observed that business growth during this period was largely unpredictable, with less emphasis on human capabilities. The study highlights the importance of external factors in resilience, the role of collaboration between established firms, the integration of advanced digital technologies and the influence of founders’ investments and business maturity in navigating difficult times.

Este estudio examina la resiliencia de las startups peruanas durante la pandemia de COVID-19 utilizando un marco propuesto por Lengnick-Hall et al. (2011), en el que la resiliencia tiene un efecto en el fortalecimiento de las organizaciones. Su objetivo es identificar las características que permitieron a ciertas startups descubrir oportunidades de crecimiento en medio de esta crisis.

Analizamos variables de capital humano, social y empresarial en startups peruanas utilizando datos de una encuesta realizada en julio de 2020. Se utilizó regresión logística binaria para determinar qué recursos organizativos incrementaban la probabilidad de identificar oportunidades de crecimiento durante la pandemia.

Nuestros hallazgos sugieren que las capacidades humanas pasan a un segundo plano en crisis extremas como las pandemias. Los factores críticos para la resiliencia de las startups incluyen las asociaciones comerciales con empresas establecidas, la inversión de capital de los fundadores, la madurez empresarial y la adopción de tecnologías digitales avanzadas.

Esta investigación proporciona una visión única sobre la resiliencia y el crecimiento de las startups en Perú durante la crisis COVID-19. Observamos que el crecimiento empresarial durante este período fue en gran medida impredecible, con menos énfasis en las capacidades humanas. El estudio subraya la importancia de los factores externos en la resiliencia, el papel de la colaboración con las empresas establecidas, la integración de tecnologías digitales avanzadas, la influencia de las inversiones de los fundadores y la madurez empresarial para navegar en tiempos difíciles.

Este estudo examina a resiliência das startups peruanas durante a pandemia da COVID-19 usando uma abordagem proposta por Lengnick-Hall et al. (2011), na qual a resiliência tem um efeito fortalecedor nas organizações. Seu objetivo é identificar as características que permitiram que determinadas startups descobrissem oportunidades de crescimento em meio a essa crise.

Analisamos variáveis de capital humano, social e empresarial em start-ups peruanas usando dados de uma pesquisa realizada em julho de 2020. A regressão logística binária foi usada para determinar quais recursos organizacionais aumentaram a probabilidade de identificar oportunidades de crescimento durante a pandemia.

Nossas análises sugerem que as capacidades humanas se tornam secundárias em crises extremas, como as pandemias. Os fatores essenciais para a resiliência das startups incluem parcerias comerciais com empresas estabelecidas, investimento de capital dos fundadores, maturidade dos negócios e adoção de tecnologias digitais avançadas.

Esta pesquisa fornece informações exclusivas sobre a resiliência e o crescimento de startups no Peru durante a crise da COVID-19. Observamos que o crescimento das empresas durante esse período foi amplamente imprevisível, com menos ênfase nas capacidades humanas. O estudo destaca a importância de fatores externos na resiliência, o papel da colaboração com empresas estabelecidas, a integração de tecnologias digitais avançadas e a influência dos investimentos dos fundadores e da maturidade dos negócios na superação de tempos difíceis.

The purpose of this study was to development of a new chocolate-flavored powdered food supplement enriched with mesquite pod flour, oak extract and agave fructans, with proper sensory characteristics as well as its physicochemical and glycemic quality.

A powdered shake was formulated using experimental design (23) with mesquite (Prosopis laevigata) pod flour, oak (Quercus convallata) extracts, nonalkalinized cocoa, agave fructans, milk protein and xanthan gum. Sensory analysis (choice profile method, ranking test, focus group, quantitative descriptive analysis), moisture, ash, fiber, protein and lipids, pH, color, wettability, dispersibility and rheological tests were done. Phenolic profiling analysis to samples was done by ultraperformance liquid chromatography coupled to photodiode array detection and electrospray ionization tandem mass spectrometry, antioxidant activity was measured by 2,2’-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical cation, ferric reducing antioxidant power and oxygen radical absorbance capacity, glycemic index (GI) and glycemic load were evaluated.

The main sensory attributes in the powders were chocolate, bitter, astringent, grass/linseed flavors (p < 0.05). The product has protein [66.9%], carbohydrates [22.0%], lipids [1.6%], ash [2.7%] and moisture [6.8%], with wettability (23 s), and dispersibility of 77.9%. Catechin, epicatechin, gallocatechin, procyanidin B2, chlorogenic, coumaric and ferulic acids were identified. GI and caloric load not show differences between men (73.3±2.4, 4.4±0.1) and women (67.0±2.1, 4.1±0.1) (p > 0.05).

The use of mesquite pods, oak and agave fructans in powder food supplement is an alternative to obtain a product high in protein, with good sensory properties, antioxidant activity and moderate GI.