Marketing estratégico para el fortalecimiento de la producción de lácteos

Microenterprises that produce dairy products face problems of unfair competition, unfavorable government regulations, and under-utilization of milk derivatives. This work focuses its objective on analyzing and developing strategic marketing for the strengthening of dairy production; For this, the contributions of marketing and its relationship with dairy production are enunciated and the marketing strategies of applied products are analyzed. Through a qualitative approach, with quantitative data, in the light of a descriptive, cross-sectional method, the methodological process is developed, through which results are obtained that show the need to propose product strategies and take advantage of serum waste milk. In this sense, the elaboration of products derived from whey is proposed for their subsequent commercialization. As a conclusion, small economy companies cannot afford investments of more than 800,000.00 USD; therefore, they require alternatives such as associativity. Keywords: strategic marketing, product strategies, dairy, whey. References [1]M. L. Castells et al., Valorización del lactosuero. 2017. [2]G. and P. Dirección de Innovación para el Desarrollo Sustentable de la Secretaría de Gobierno de Ambiente y Desarrollo Sustentable, en articulación con la Dirección Nacional Láctea del Ministerio de Agricultura, “Recuperación y valorización de lactosuero en PYMES de la cuenca láctea argentina , a través,” 2019. [3]T. Vallet Bellmunt et al., Principios del Marketing Estrategico. 2015. [4]P. Kotler, “Marketing_4.0_ESP,” p. 112, 2014. [5]R. Hoyos Ballesteros, “R. Hoyos Ballesteros, Plan de marketing: diseño, implementación y control.,”2013. https://elibro.puce.elogim.com/es/ereader/puce/69263?page=13 (accessed Mar. 10, 2021). [6]C. Lamb, J. Hair, and C. McDaniel, MKT Lamb. 2011. [7]E. Pico Gutiérrez, M. Loor Solórzano, and C. Caamaño López, “estrategías de marketing para fortalecer la gestión comercial de las Pymes en la provincia deSanta Elena: caso compañia Serlipen S.A,” Rev. Universidad, Cienc. y Tecnol., vol. 24, no. 100, pp. 11–19, 2020, [Online]. Available: https://www.uctunexpo.autanabooks.com/index.php/uct/article/view/298. [8]B. Caiza and W. Jiménez, “Desarrollo de la tecnologia para elaborar bolos a partir de suero de leche dulce con la adicion de pulpa de fruta, azucar y gelatina,” Repo.Uta.Edu.Ec, vol. 593, no. 03, p. 130, 2011, [Online]. Available: http://repo.uta.edu.ec/bitstream/ handle/123456789/5301/Mg.DCEv.Ed.1859.pdf?sequence= 3. [9]J. Ulloa and G. Navas, “Utilizacion Del Suero De Leche En La Elaboracion De Bebidas De Bajo Grado Alcoholico Con El Empleo De Bacterias Acido Lacticas,”2009. [10]CIL, “Datos del sector lechero,” Cent. Ind. Láctea del Ecuador, p. 2018, 2018, [Online]. Available: https://e152f73b-81b4-4206-a6ee-8b984b6a13b0.filesusr.com/ugd/6cc8de_513a9bb8db76451a9a74586d7902bb3b.pdf. [11]Magap, “Acuerdo ministerial 394. Regular y controlar el precio del litro de leche cruda pagado en finca y/o centro de acopio al productor y promover la calidad e inocuidad de la leche cruda.,” Minist. Agric. Ganad. y Pesca del Ecuador, no. 111, p. 10, 2013, [Online]. Available: www.magap.gob.ec. [12]J. P. Grijalva Cobo, “La industria lechera en Ecuador: un modelo de desarrollo,” Retos, vol. 1, no. 1, p. 6, 2011, doi: 10.17163/ret.n1.2011.08. [13]Acuerdo-ministerial-177_"sostenibilidad_cadena_láctea".pdf. [14]Procesamiento de suero | Manual de procesamiento de lácteos. https://dairyprocessinghandbook.tetrapak.com/chapter/whey-processing (accessed Apr. 07, 2021). [15]P. Dianela, “Procesamiento del lactosuero: elaboración de lactosa y aprovechamiento de proteínas,” Tecnol. Láctea Latinoam. No, vol. 87, p. 44, 2015. [16]Énfasis Alimentación, “suero-polvo-desproteinizado-la-estrella-la-panaderia,” 2020. [17] B. Jonson, “Los productos de suero de leche de Estados Unidos en botanas y aderezos,” U.S. Dairy Export Counc., pp. 1–8, 2010. [18]J. Keeton, “Aplicaciones de Productos de Suero y Lactosa en Carnes Procesadas,” Mundo Lácteo y Cárnico, pp. 18–25, 2008. [19]N. Hosp et al., “Nutrición Hospitalaria Trabajo Original Correspondencia.” [20]E. Sequera, C. Farfán, and W. Zambrano, “Analisis del perfil de deseabilidad del valor nutricional de un alimento en barra a base de ajonjolí, maní y suero lácteo en polvo,” rev. Científica mangifera, pp. 103–115, 2019. [21]“Obtención de hidrolizados proteicos bajos en fenilalanina a partir de suero dulce de leche y chachafruto (Erythrina edulis Triana).”https://www.alanrevista.org/ediciones/2019/1/art-4/ (accessed May 02, 2021). [22] ean Cano, “Ecuador compró más suero de leche en polvo,” 30 sep. 2019, Sep. 2019. [23]“agricultura-suero-polvo-leche-calidad.” [24]“Sueros de lechería.” http://www.alimentosargentinos.gob.ar/contenido/revista/html/44/44_08_Lacteos_sueros_lecheria.html (accessed Mar. 03, 2021). [25]“Suero en polvo | Tetra Pak.” https://www.tetrapak.com/es-ec/insights/food-categories/whey-powder (accessed Feb. 24, 2021). [26]“GALAXIE Secado Spray.” https://www.galaxie.com.ar/productos_precios.php (accessed Mar. 03, 2021). [27]R. Hernandes Sampieri, C. Fernandez Collao, and P. Baptista Lucio, “Metodologia de la Investigacion.”https://www.uca.ac.cr/wp-ontent/uploads/2017/10/Investigacion.pdf (accessed Jun. 09, 2021). [28]“Evaporadores | Manual de Procesamiento de Lácteos.” https://dairyprocessinghandbook.tetrapak.com/chapter/whey-processing (accessed Apr. 07, 2021). [29]R. Hoyos Ballesteros, “Plan de marketing : diseño, implementación y control,” p. 203, 2013.Las microempresas que elaboran productos lácteos afrontan problemas de competencia desleal, reglamentos gubernamentales desfavorables y bajo aprovechamiento de derivados de la leche. Este trabajo, centra su objetivo en analizar y desarrollar marketing estratégico para el fortalecimiento de la producción láctea; para ello, se enuncian los aportes del marketing y su relación con la producción láctea y se analizan las estrategias de marketing de productos aplicados. Mediante un enfoque cualitativo, con datos cuantitativos, a la luz de un método descriptivo, de corte trasversal, se desarrolla el proceso metodológico, mediante el cual, se obtienen resultados que muestran la necesidad de plantear estrategias de producto y, aprovechar el desperdicio de suero de leche. En este sentido, se plantea la elaboración de productos derivados del suero para su posterior comercialización. Como conclusión, las empresas de economías pequeñas no pueden permitirse inversiones de más 800.000.00 USD; por lo que, requieren alternativas como la asociatividad. Palabras clave: marketing estratégico, estrategias de productos, lácteos, suero de leche. Referencias [1]M. L. Castells et al., Valorización del lactosuero. 2017. [2]G. y P. Dirección de Innovación para el Desarrollo Sustentable de la Secretaría de Gobierno de Ambiente y Desarrollo Sustentable, en articulación con la Dirección Nacional Láctea del Ministerio de Agricultura, “Recuperación y valorización de lactosuero en PYMES de la cuenca láctea argentina , a través,” 2019. [3]T. Vallet Bellmunt et al., Principios del Marketing Estrategico. 2015. [4]P. Kotler, “Marketing_4.0_ESP,” p. 112, 2014. [5]R. Hoyos Ballesteros, “R. Hoyos Ballesteros, Plan de marketing: diseño, implementación y control.,”2013. https://elibro.puce.elogim.com/es/ereader/puce/69263?page=13 (accessed Mar. 10, 2021). [6]C. Lamb, J. Hair, and C. McDaniel, MKT Lamb. 2011. [7]E. Pico Gutiérrez, M. Loor Solórzano, and C. Caamaño López, “estrategías de marketing para fortalecer la gestión comercial de las Pymes en la provincia deSanta Elena: caso compañia Serlipen S.A,” Rev. Universidad, Cienc. y Tecnol., vol. 24, no. 100, pp. 11–19, 2020, [Online]. Available: https://www.uctunexpo.autanabooks.com/index.php/uct/article/view/298. [8]B. Caiza and W. Jiménez, “Desarrollo de la tecnologia para elaborar bolos a partir de suero de leche dulce con la adicion de pulpa de fruta, azucar y gelatina,” Repo.Uta.Edu.Ec, vol. 593, no. 03, p. 130, 2011, [Online]. Available: http://repo.uta.edu.ec/bitstream/ handle/123456789/5301/Mg.DCEv.Ed.1859.pdf?sequence= 3. [9]J. Ulloa and G. Navas, “Utilizacion Del Suero De Leche En La Elaboracion De Bebidas De Bajo Grado Alcoholico Con El Empleo De Bacterias Acido Lacticas,”2009. [10]CIL, “Datos del sector lechero,” Cent. Ind. Láctea del Ecuador, p. 2018, 2018, [Online]. Available: https://e152f73b-81b4-4206-a6ee-8b984b6a13b0.filesusr.com/ugd/6cc8de_513a9bb8db76451a9a74586d7902bb3b.pdf. [11]Magap, “Acuerdo ministerial 394. Regular y controlar el precio del litro de leche cruda pagado en finca y/o centro de acopio al productor y promover la calidad e inocuidad de la leche cruda.,” Minist. Agric. Ganad. y Pesca del Ecuador, no. 111, p. 10, 2013, [Online]. Available: www.magap.gob.ec. [12]J. P. Grijalva Cobo, “La industria lechera en Ecuador: un modelo de desarrollo,” Retos, vol. 1, no. 1, p. 6, 2011, doi: 10.17163/ret.n1.2011.08. [13]Acuerdo-ministerial-177_"sostenibilidad_cadena_láctea".pdf. [14]Procesamiento de suero | Manual de procesamiento de lácteos. https://dairyprocessinghandbook.tetrapak.com/chapter/whey-processing (accessed Apr. 07, 2021). [15]P. Dianela, “Procesamiento del lactosuero: elaboración de lactosa y aprovechamiento de proteínas,” Tecnol. Láctea Latinoam. No, vol. 87, p. 44, 2015. [16]Énfasis Alimentación, “suero-polvo-desproteinizado-la-estrella-la-panaderia,” 2020. [17] B. Jonson, “Los productos de suero de leche de Estados Unidos en botanas y aderezos,” U.S. Dairy Export Counc., pp. 1–8, 2010. [18]J. Keeton, “Aplicaciones de Productos de Suero y Lactosa en Carnes Procesadas,” Mundo Lácteo y Cárnico, pp. 18–25, 2008. [19]N. Hosp et al., “Nutrición Hospitalaria Trabajo Original Correspondencia.” [20]E. Sequera, C. Farfán, and W. Zambrano, “Analisis del perfil de deseabilidad del valor nutricional de un alimento en barra a base de ajonjolí, maní y suero lácteo en polvo,” rev. Científica mangifera, pp. 103–115, 2019. [21]“Obtención de hidrolizados proteicos bajos en fenilalanina a partir de suero dulce de leche y chachafruto (Erythrina edulis Triana).”https://www.alanrevista.org/ediciones/2019/1/art-4/ (accessed May 02, 2021). [22] ean Cano, “Ecuador compró más suero de leche en polvo,” 30 sep. 2019, Sep. 2019. [23]“agricultura-suero-polvo-leche-calidad.” [24]“Sueros de lechería.” http://www.alimentosargentinos.gob.ar/contenido/revista/html/44/44_08_Lacteos_sueros_lecheria.html (accessed Mar. 03, 2021). [25]“Suero en polvo | Tetra Pak.” https://www.tetrapak.com/es-ec/insights/food-categories/whey-powder (accessed Feb. 24, 2021). [26]“GALAXIE Secado Spray.” https://www.galaxie.com.ar/productos_precios.php (accessed Mar. 03, 2021). [27]R. Hernandes Sampieri, C. Fernandez Collao, and P. Baptista Lucio, “Metodologia de la Investigacion.”https://www.uca.ac.cr/wp-ontent/uploads/2017/10/Investigacion.pdf (accessed Jun. 09, 2021). [28]“Evaporadores | Manual de Procesamiento de Lácteos.” https://dairyprocessinghandbook.tetrapak.com/chapter/whey-processing (accessed Apr. 07, 2021). [29]R. Hoyos Ballesteros, “Plan de marketing : diseño, implementación y control,” p. 203, 2013

2004-2005 Dean\u27s Showcase No. 5

https://spiral.lynn.edu/conservatory_deansshowcase/1053/thumbnail.jp

T Cell Receptor Immunotherapy Drives Human Immunodeficiency Virus Evolution in Humanized Mice

Effective CD8+ T cell responses targeted to the KK10 epitope of HIV presented by HLA-B*27:05, a protective HLA allele, correlate with the ability to control infection without antiretroviral therapy (ART). Here, we report an immunotherapy approach using two B*27:05-KK10-specific T Cell Receptors (TCRs) isolated from HIV controllers. Immunocompromised mice engrafted with human Hematopoietic Stem/Progenitor Cells (HSPCs) encoding for the TCRs showed differentiation into functionally active engineered T cells. Following infection with HIV, both TCRs showed sustained, albeit modest, viral suppression over 32 weeks, accompanied by a concomitant increase in CD4+ T cells. Sequencing of viral quasi-species from the plasma of infected mice demonstrated clear evidence for viral evolution under selection pressure from the TCRs. The most commonly observed mutation in the KK10 epitope was L6M, which preserved viral fitness but showed attenuated recognition by the TCRs. These studies show that TCR-immunotherapy was able to suppress HIV infection long-term while driving HIV evolution in humanized mice

2003-2004 Fourth Annual Mozart Birthday Concert

https://spiral.lynn.edu/conservatory_otherseasonalconcerts/1056/thumbnail.jp

2003-2004 Student Showcase: Dean\u27s Series (No. 3)

https://spiral.lynn.edu/conservatory_deansshowcase/1059/thumbnail.jp

T Cell Receptor Immunotherapy Drives Human Immunodeficiency Virus Evolution in Humanized Mice

Effective CD8+ T cell responses targeted to the KK10 epitope of HIV presented by HLA-B*27:05, a protective HLA allele, correlate with the ability to control infection without antiretroviral therapy (ART). Here, we report an immunotherapy approach using two B*27:05-KK10-specific T Cell Receptors (TCRs) isolated from HIV controllers. Immunocompromised mice engrafted with human Hematopoietic Stem/Progenitor Cells (HSPCs) encoding for the TCRs showed differentiation into functionally active engineered T cells. Following infection with HIV, both TCRs showed sustained, albeit modest, viral suppression over 32 weeks, accompanied by a concomitant increase in CD4+ T cells. Sequencing of viral quasi-species from the plasma of infected mice demonstrated clear evidence for viral evolution under selection pressure from the TCRs. The most commonly observed mutation in the KK10 epitope was L6M, which preserved viral fitness but showed attenuated recognition by the TCRs. These studies show that TCR-immunotherapy was able to suppress HIV infection long-term while driving HIV evolution in humanized mice

Figure S1: Species interaction components based on relative growth

Intra- and interspecific interactions can be broken down into facilitative and competitive components. The net interaction between two organisms is simply the sum of these counteracting elements. Disentangling the positive and negative components of species interactions is a critical step in advancing our understanding of how the interaction between organisms shift along physical and biotic gradients. We performed a manipulative field experiment to quantify the positive and negative components of the interactions between a perennial forb, Aster tenuifolius, and three dominant, matrix-forming grasses and rushes in a New England salt marsh. Specifically, we asked whether positive and negative interaction components: (1) are unique or redundant across three matrix-forming species (two grasses; Distichlis spicata and Spartina patens, and one rush; Juncus gerardi), and (2) change across Aster life stages (seedling, juvenile, and adult). For adult Aster the strength of the facilitative component of the matrix-forb interaction was stronger than the competitive component for two of the three matrix species, leading to net positive interactions. There was no statistically significant variation among matrix species in their net or component effects. We found little difference in the effects of J. gerardi on Aster at later life-history stages; interaction component strengths did not differ between juveniles and adults. However, mortality of seedlings in neighbor removal plots was 100%, indicating a particularly strong and critical facilitative effect of matrix species on this forb during the earliest life stages. Overall, our results indicate that matrix forming grasses and rushes have important, yet largely redundant, positive net effects on Aster performance across its life cycle. Studies that untangle various components of interactions and their contingencies are critical to both expanding our basic understanding of community organization, and predicting how natural communities and their component parts will respond to environmental change

Sphingomyelin phosphodiesterase Acid-like 3A (SMPDL3A) is a novel nucleotide phosphodiesterase regulated by cholesterol in human macrophages

Cholesterol-loaded foam cell macrophages are prominent in atherosclerotic lesions and play complex roles in both inflammatory signaling and lipid metabolism, which are underpinned by large scale reprogramming of gene expression. We performed a microarray study of primary human macrophages that showed that transcription of the sphingomyelin phosphodiesterase acid-like 3A (SMPDL3A) gene is up-regulated after cholesterol loading. SMPDL3A protein expression in and secretion from primary macrophages are stimulated by cholesterol loading, liver X receptor ligands, and cyclic AMP, and N-glycosylated SMPDL3A protein is detectable in circulating blood. We demonstrate for the first time that SMPDL3A is a functional phosphodiesterase with an acidic pH optimum. We provide evidence that SMPDL3A is not an acid sphingomyelinase but unexpectedly is active against nucleotide diphosphate and triphosphate substrates at acidic and neutral pH. SMPDL3A is a major source of nucleotide phosphodiesterase activity secreted by liver X receptor-stimulated human macrophages. Extracellular nucleotides such as ATP may activate pro-inflammatory responses in immune cells. Increased expression and secretion of SMPDL3A by cholesterol-loaded macrophage foam cells in lesions may decrease local concentrations of pro-inflammatory nucleotides and potentially represent a novel anti-inflammatory axis linking lipid metabolism with purinergic signaling in atherosclerosis