PREFERENCIAS EN EL CONSUMO Y FACTIBILIDAD FINANCIERA DE LA ELABORACIÓN DE PRODUCTOS ALIMENTICIOS A BASE DE SOYA Y CHAMPIÑON COMO ALTERNATIVOS AL CONSUMO DE CARNES ROJAS EN LA COMARCA LAGUNERA

Some of the health problems faced by the Mexican population are obesity, hypertension, brain and cardiovascular, joint inflammation, among others. This is largely attributed to the lack of food culture, ignorance of the nutritional content of food and lack of physical activity. Despite the problems mentioned, the culture and eating habits make it difficult to accept specialized diets and alternative products. For this reason, it is necessary to offer them a consumption alternative that adapts to their habits and nutritional needs. Therefore, in this work, the objectives were proposed to analyze the preferences in consumption, the financial feasibility of producing and marketing a line of analogous meat products based on soybeans and mushrooms (specifically chorizo and sausage) and to carry out an internal and external analysis (SWOT Analysis) of a family business dedicated to its production in the Comarca Lagunera region. For the analysis of preferences, taste tests with a Likert scale were used: 1= I disliked it a lot, 2= I disliked it, 3= I neither like it nor dislike it, 4= I like it, 5= I like it a lot. Taste test data were analyzed with the "t" statistic for two means and ANOVA for three means. For the financial feasibility analysis, the NPV, the IRR and the B/C ratio were used. The SWOT analysis was carried out with the methodology of focus groups with members of the family and employees of the microenterprise. The results of the study showed that the products have very good acceptance since 74% of consumers liked the product (I liked it very much, I liked it). The financial feasibility analysis resulted in the range of acceptance in its three indicators and the SWOT analysis highlights that the greatest challenge that a project of this type would have to face is the low knowledge of the population about analogous meat products based on soybeans and mushrooms and, in general, poor food culture.