1. Arequipe Los Pinos IGR
UniversidaddelaAmazonia
Florencia–Caquetá
2013
Nini Johana Calderón Anturi
Patrick Daniel Marisancén Varón
Tatiana Chaves Moncayo

2. INTRODUCTION
This project was conducted through observations of
manufacturing Arequipe, which is also known as “manjar
blanco”.

3. DESCRIPTION OF THE SETTING
• Arequipe Los Pinos IGR factory is located in Los Pinos
neighborhood on the street 31 # 1b – 05.
• It makes part of a familiar house which since its building
was adequate to hold the company.
• It is a family business that is managed by three members
of the family.

4. HISTORY
• Arequipe Los Pinos IGR began with Muñoz family’s idea
to learn how to earn their living.
• Improving the quality of their product and introducing
technology in the making of the process.
• Short-term projection to expand production.
• Long-term projection to acquire a vehicle and new
technologies.

5. PRODUCT
• Arequipe is prepared by slowly heating
sweetened milk to create a product that derives its taste
from the caramelization of milk, changing its flavor and
color.
• Ingredients: Raw milk, Sugar, Sodium bicarbonate,
Sodium benzoate and potassium sorbet.

6. HUMAN RESOURCES

7. • First step: Heating
MANUFACTURING PROCESS

8. MANUFACTURINGPROCESS
• Second step: Milk and stabilizer.

9. MANUFACTURINGPROCESS
• Third step: Add other ingredients

10. MANUFACTURINGPROCESS
• Final steps: Packaging and cooling

11. MANUFACTURING PROCESS
• Preparing Arequipe consists on mixing the ingredients and stir the
resulting mixture until it reaches its point.
• Packaging is done in plastic containers and special bags.
• Sealing is done by heating the plastic with a hot sealer.
• Labeling is done manually.
• Sellings.
• Deliveries.

12. BENEFITS
Advantages
• Arequipe has a lot of benefits for human health and
nutrition. It is a rich source of many essential body-
building nutrients, particularly protein, sugars and fat,
Vitamin A, the B Vitamins and Calcium.
• It is advisable for children during its growth period,
athletes and even for adults who suffer from appetite
problems.

13. BENEFITS
Disadvantages
• Eating too much Arequipe could result in something you
might not want.

14. RESULTS
• After a long manufacturing process which takes more
than seven hours, a delicious, nutritious, and fortified
Arequipe is done and ready to enjoy.

15. CUSTOMERS
Mainly cheese makers, grocery stores and bakeries.

16. CONCLUSION
• Concentrated milk products are valued because they can be
kept for months and supply milk’s characteristics contribution
to the texture and flavor of baked goods and confectionery.
• Arequipe is not only a healthy and valuable product, but also it
had made and will make possible many other practices which
would not take place if Arequipe was not made.

17. THANK YOU