Resumen

AGUILAR QUINTANA, David; VELARDE MENDIVIL, Alma Teresita  y  CAMARENA GOMEZ, Dena María Jesús. Commercial distribution of a traditional soup with innovation. Vértice univ. [online]. 2021, vol.23, n.90, pp.3-14.  Epub 17-Ene-2022. ISSN 2683-2623.  https://doi.org/10.36792/rvu.vi90.29.

Changes in the life styles of the population, motivated by the development of the media, the incorporation of women into the workplace, the increase in world trade, among others, have influenced the population's food consumption and given pattern of increasing pre-cooked foods. Among the products that have seen growth are ready-to-eat soups. Considering the market potential of these products, a regional company from Sonora created a ready-to-eat soup that combines tradition and innovation. The objective is to identify the acceptance that a traditional Sonoran food with innovation such as the “Ready-to-eat casserole” has in the distribution channel, a cross-sectional mixed investigation was carried out, where by observing and taking data in commercial establishments, It was identified that the recipes that highlight the emblematic elements of regional cuisine have not reached the shelves of large surfaces. There is a growth potential for traditional soups with innovation, however, it is necessary to emphasize aspects of speed in preparation, the symbolisms associated with tradition and identity, as well as a competitive price.

Palabras llave : Commercialization; Traditional foods; Innovation; M31.

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