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Application for participation

C-Innovation Program 2021
University La Molina National Agrarian University
Innovation
Corps
Address Av. La Molina s/n La Molina

Spanish Nutri Shot

Team name
English Nutri Shot

Spanish Cappuccino with a base of Sapote Gum and Ganoderma Lucidum

Product title
Cappuccino based on Sapote Gum and Ganoderma Lucidum
English

Maturity Level
Types of technology Foodtech 4
Technological

Naomi Angela
Name Signature
Hagei Meza

Entrepreneuria Department Forestry/UNALM Date of birth 19/07/1997

l leader
(LE) Final Grade/
Undergraduate Title Forestry Engineering
Current Career
cell phone 971188806 E-mail 20160172@lamolina.edu.pe

Andrea Maria
Name Signature
Sueldo Huerta
Member Department Forestry/UNALM Date of birth 04/02/1996
entrepreneur
(ME) Final Grade/
Undergraduate Title Forestry Engineering
Current Career
cell phone 949807552 E-mail 20150193@lamolina.edu.pe

Melanie Edith
Name Signature
Zavala Mariluz
Member
entrepreneur
(ME) Department Forestry/UNALM Date of birth 27/09/1998
Final Grade/
Undergraduate Title Forestry Engineering
Current Career
cell phone 967726510 E-mail 20170153@lamolina.edu.pe

1
 Leydi Laura Morrión
Signature
Name de Paz

Member
entrepreneur Food
Department Date of birth 07/11/1998
(ME) Industries/UNALM
Final Grade/
Undergraduate Title Food Industries
Current Career
cell phone 927413046 E-mail 20160407@lamolina.edu.pe

Yenny Eliana
Name Signature
Sotomayor Marcelo

Technology
Transfer and
Department Date of birth 13/09/1986
Industrial Intellectual Property
Mentor (MI) Directorate
Final Grade/ Doctoral candidate
Title Intellectual Property Lawyer
Current Career (Ph.D. program)
974238008
cell phone E-mail yeliana9@gmail.com
3497616
Christian Peñaloza
Name Signature
Medina

Business
Date of
Department Management/UNA 09/02/1979
birth
Principal LM
Investigator Master in Economist graduated from
(IP) Final Grade Agribusiness. MBA UNALM with a Master's degree
Title
/Current Career from Universidad in Administration - MBA from
del Pacífico. UP.
cell phone 966421029 E-mail cpenaloza@lamolina.edu.pe
We submitted the application for the (C-Innovation) 2021 program as follows.

July, 2021
Innovation Corps Director:(signature)

I. Entrepreneurship Team / Lab Startup item

A. Reasons and objectives

We are motivated to apply to this program because we want to strengthen our idea of
entrepreneurship, in order to make it real, through training and mentoring offered by this
program, at the same time we are very motivated to meet the objective of our venture which is
to provide nutrition to people with intense daily activities, generating value to the Sapote
"Capparis scabrida" and Ganoderma lucidum, little known forest resources but with great
nutritional contribution, at the same time that we generate income along with local
communities, being these our suppliers, thus promoting the reforestation of the endangered
tree species in northern Peru.

2
 B. item of the university team of entrepreneurship / Lab Startup

i) Concept of entrepreneurship

Nutri Shot is a handmade cappuccino made from sapote gum "Capparis scabrida", a tree species
from the dry forests of Peru, and Ganoderma lucidum, a nutritional mushroom. This product
contains a high content of proteins, vitamins and carbohydrates to start the day, it is also a
powerful antioxidant that helps the immune system, so important in the current context of
covid 19.

In addition to providing nutritional value, the project has both an environmental and social
focus. Within the environmental focus we are working with dry forests, trying to stop
deforestation through the valorization of the sapote gum, a tree of this ecosystem, on the other
hand, we will be working with communities of Lambayeque, taking advantage of the sustainable
use of forest resources, thus also increasing jobs.

ii) Target customers

We identified that our customer segment is people from 18 to 50 years old and like our early
adopters from 18 to 30 years old, they can be multitasking college students and home office
workers with very intense daily activities.

They need an energetic, nutritious, natural, low-cost product that is easy to prepare and
transport and that does not produce side effects. They also want to feel a good aroma, taste,
texture and homey sensation when consuming the product, with good nutritional information
and to feel that they are contributing to the valorization of the ancestral knowledge of the
forests.

iii) Differences and competitiveness of your item

We differentiate ourselves from our competition by offering a high nutritional value with an
eco-friendly packaging, we also generate value of these national products, this leads to
contribute to our society, because we will produce work both to villagers where the inputs of
our product grow as well as young people like us who want to work helping us in marketing.

It will also produce an environmental value since by giving it an economic value, plans will have
to be made to reforest the Sapote tree, which is currently in critical danger of extinction.

(iv) Market outlook and market size

We are currently making ourselves known through social networks, soon in fairs both artisanal
and ecological, while networking with producers, related enterprises both nationally and
internationally. In our first years we seek to position ourselves in the domestic market with a
market size of 8 million in Lima, being these young people between 15 to 30 years students or
workers, then extend nationally 20 million in Peru and soon internationally with 600 million in
South America.

3
 II. Main Technology
A. Summary of the main technology

Our main resources are:

Sapote gum: It is extracted from a tree that is distributed in the dry forest of Peru. This sapote
tree produces a high quality gum, whose emulsifying and stabilizing properties, as well as its
sweetening characteristics and natural sweetener, give it many applications, from the
stabilization of emulsions to the preparation of tablets and pills.

-Ganoderma Lucidum: It is a medicinal mushroom that the fruiting body develops on trunks,
contains mainly 400 bioactive compounds that include mainly triterpenoids, polysaccharides,
sterols, steroids, fatty acids and proteins, as it stands out for multiple benefits due to its effect in
boosting the immune system, increases the defensive capacity, helps prevent the appearance of
cancer cells, facilitates recovery from side effects of chemotherapy and radiotherapy.

I. Problems to solve:

Clients:

According to interviews and surveys conducted with our potential multitask and home office
customers who have intense activities in their day to day, they have to have a lot of energy but
due to the lack of time often their consumption is to drink between 3 to 4 cups of coffee a day
but that causes problems such as lack of energy during the day, tachycardia, insomnia. When
testing our products, they were not only approved by the taste but also by the effect of keeping
them active during their activities.

Environmental and social impact:

Deforestation in the "Sapote" Capparis Scabrida species in the dry forest, studies indicate that
only 5% of this ecosystem remains. Working with the San Julian community, developing
sustainable management of the resource we can generate more jobs and give an economic value
to the species.

II. Differences in technologies

Competitive Analysis:

Cappuccino Cafe DXN GanoCAFE Nutri Shot

Nescafe

Nutritional Under Medium Medium High

value

Price High Medium Medium Medium

Economic No No Yes Yes

presentation

4
 Environment No No No Yes
al impact

Negative Yes Yes Yes No

side effects

We propose a natural cappuccino of sapote gum and ganoderma lucidum for high nutritional
value contains dietary fiber, protein, vitamin A and C, iron and calcium, giving nutrients and
energy for the day, strengthening your defenses without adverse health effects. Working with
farming communities making a sustainable use for the environment. Compared to other brands
that do not have a high nutritional value, when consumed constantly produce tachycardia,
insomnia and gastritis, with high prices and without any environmental contribution.

III. Significance of the technology:

Nutri Shot is a product of the agri-food sector, with a unique formula in the production
providing different health benefits. In addition, giving an added value to our forest
resources that have been forgotten over time, contributing to the creation of a value
chain with the support of the communities that have this resource in their lands.

B. Plan to obtain the main technological

- the plan to obtain the core technology, and to modernize this technology in the
event that other corporations, or other persons obtain these core technologies
mentioned above)

i) Plan for obtaining the main technology

We will obtain sapote gum from the Lambayeque region; we will contact the San Juliá n de
Lambayeque community to obtain this resource, while to obtain Ganoderma lucidum we will
establish a small greenhouse in the UNALM forest nursery for the cultivation of this fungus.
With respect to the machinery to transform the resources into our product, we are in contact
with professors to allow us to use the university's laboratories and facilities.

ii)Technology Maturity Level (TRL)

TLR of the ( x ) ( x ) ( x ) ( x ) ( ) ( ) ( ) ( ) (
main
equipment
technology

TLR 1 2 3 4 5 6 7 8

5
 common Reported Formulatio Experimen Technolog Technologi Demonstra Demonstra Finalized Techn
point basic n of the tal y cal tion of the tion of technology in the
principles of concept or developme validation validation operation prototype validated proce
the proposed application nt or proof in in of the operation and imple
new of the of laboratory laboratory prototype in a real certified. ation
technology technologic technologic environme environme in an operationa comm
al al concept nt - low- nt - High environme l lizati
proposal. fidelity fidelity nt close to environme (vent
testing testing. the real nt.
one.

iv) Plan to modernize the main technology

We will modernize our product, improving the methods of extraction of the sapote gum to
obtain the maximum yield per tree, as well as the extraction of the metabolites of the
ganoderma where we will try to obtain the highest proportion of these.

6
III. Marketing plan
A. Plan to manufacture the prototype of the item of the team's venture.

The product is planned to be made with sapote gum from the community of San Juliá n,
Lambayeque, processed in a laboratory crusher and sieving machine, together with Ganoderma
Lucidum from the city of Lima. In addition to this, the packaging and other ingredients are
estimated to cost 1.6 soles.

B. Marketing promotion plan

Activities 2021 2022

Aug. Set. Oct. Nov. Dec. En - Aug -

Jul Dec

Positioning the X
brand in social
networks

Testing (Refine X
formulation)

Market research X X

Stock preparation X

Market entry (1st X

sales)

Reinvestment to X
increase
production
capacity

New production X
lines

C. Entrepreneurship problems and difficulties (*optional item)

The main problem within the venture is the lack of investment to patent the product and to
make the corresponding trips to close agreements with suppliers.

IV. University Entrepreneurship Team/ Lap Startup

7
 A. Formation of the university entrepreneurial team

Role Name Date of birth Department / Final grade/ phone e-mail Relationshi sex
Affiliated current p with LE
University academic
status

LE Naomi 19/07/1997 Forestry/UNA Forest 97118880 20160172 - Female

Angela LM Engineering/ 6 @lamolina.
Hagei undergraduat edu.pe
Meza e

MY Yenny 13/09/1986 Technology Doctoral 97423800 yeliana9@ Support in Female

Eliana Transfer and candidate 8 gmail.com the
Sotomayor Intellectual (Ph.D. developme
Marcelo Property program) nt of the C-
Directorate Innovation
program.

IP Christian 09/02/1979 Business MBA from 96642102 cpenaloza Professor Male

Peñ aloza Management Universidad 9 @lamolina. in charge
Medina /UNALM del edu.pe of
Pacífico/Mast entrepren
er in
eurship at
Agribusiness.
Teacher
the
affiliated
university

ME Andrea 04/02/1996 Forestry/UNA Forest 94980755 20150193 Fellow Female

Maria LM Engineering/ 2 @lamolina. student in
Sueldo undergraduat edu.pe the same
Huerta e career

ME Melanie 27/09/1998 Forestry/UNA Forest 96772651 20170153 Fellow Female

Edith LM Engineering/ 0 @lamolina. student in
Zavala undergraduat edu.pe the same
Mariluz e career

ME Leydi Laura 07/11/1998 Food Food 92741304 20160407 Fellow Female

Morrión de Industries/UN Industries/un 6 @lamolina. student
Paz ALM dergraduate edu.pe from the
same
university

8
 B. Experiences of team members .
Role Experience
LE I belong to the Research Circle of Chrosmistas, Epiphytes and
Arbuscular Fungi, I was Treasurer of the Research Circle of
Law and Management of the Forestry and Wildlife Sector, I
am currently taking a Diploma in Business Management and
participate in the board of Incubaclub, Incubagraria's
Entrepreneurship Club.
MY Technology Manager and Intellectual Property Specialist
IP More than 15 years of experience in project formulation and
evaluation, economic studies and consulting. Professor of the
Master's Degree in Agribusiness at the Universidad Nacional
Agraria La Molina. Mentor in entrepreneurship and innovation
by the Wadhwani Foundation of India. Mentor of Incubagraria.
ME President of the Socioecological Systems Research Circle, Vice-
president of the Forestry and Wildlife Law and Management
Research Circle, current representative in the Student Third in
the Forestry Sciences Faculty Council. Experience in planning
and execution of social projects in the Forestry Brigade.
ME I participated in the marketing area in Incuba Club and research
circles, trainings and lectures on digital marketing.
ME I belong to the Food Engineering Circle, experience in project
management, currently developing a project with the Fruit and
Vegetable Research Circle.
Role / Functions in the team
To carry out the administrative management
the enterprise, also in charge of finances, and
generate the procurement of Ganoderm
lucidum.
Support to the team in the development of the
Innovation program.
Provide specialized technical assistance f
venture management.
My role is to see the management and harvesti
of the non-timber forest resource sustainab
from where it will be obtained.
My role is in the marketing area, elaborate pos
videos, content for our social networks li
instagram and facebook.
My role is to guide the development of t
product and its continuous improvement,
order to obtain the sanitary registration and off
a quality product in the market.