Evaluación de la sostenibilidad en el proceso de elaboración de derivados lácteos en la Asociación Agropecuaria San Salvador de Quishcambal-Assaqui, Provincia de Luya Región Amazonas

Veronica  Zuta-Chamoli; Elías Enrique  Guevara – Mestanza; Hada María  Guevara-Alvarado

doi:10.55996/dekamuagropec.v4i1.148

Authors

Veronica Zuta-Chamoli Escuela Profesional de Ingeniería en Agronegocios. Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología. Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Perú
Elías Enrique Guevara – Mestanza Institución Educativa Seminario Jesús María, Perú
Hada María Guevara-Alvarado Escuela Profesional de Ingeniería en Agronegocios. Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología. Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Perú

DOI:

https://doi.org/10.55996/dekamuagropec.v4i1.148

Keywords:

Sustainability, dairy, association, ELANEM

Abstract

The process of producing dairy products generates a great deal of environmental contamination due to poor practices used during processing, which is why it is essential to know the degree of sustainability of this industry. The present study sought to evaluate the sustainability of the production of dairy products in the San Salvador de Quishcambal-Assaqui Agricultural Association in the town of San Salvador, Province of Luya in the Amazon Region. The ELANEM methodology was used and a survey validated by experts was used, with sustainability indicators and a double-entry matrix. For data processing, the normalization equation was used, in which the value of 1 represents an optimistic situation. The results obtained recorded values for the economic, social and environmental dimensions of 0.64; 0.58 and 0.77, respectively; and an overall sustainability index of 0.66. This reveals that the company's sustainability is stable; however, it is necessary to further strengthen the social aspect, since it is the dimension that has reported the lowest index.

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