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Optimized design of corn bun production stages to enhance and strengthen the gastronomic identity.
In this study, the production stages of the corn bollo were designed following the Colombian Technical Standard NTC 5830 of ICONTEC (2010), which regulates artisanal food production, guaranteeing its quality and safety. The research focused on the municipality of Sabanalarga, Atlántico, where the corn bollo is part of the local gastronomic identity. Using a descriptive quantitative methodology, surveys, interviews, and field visits were used to identify the traditional steps of the production process, as well as their impact on the economy and culture of the region. The study was conducted with 52 production units that produce approximately 5,000 bollos daily, in 10- to 2-hour shifts. Limitations such as a lack of technology, resources, and training were highlighted. Standardization of production unit operations was proposed to improve efficiency, sustainability, and preservation of culinary traditions. The findings made it possible to define the stages of the process in accordance with Colombian regulations, in addition to developing a flowchart that facilitates the identification of critical points, possible solutions, and training needs, with the aim of strengthening the productivity and competitiveness of these traditional production units.
