Innova ITFIP Magazine

Creation of cherry liqueur as part of the innovation plan of the Strawberry Liquor Company

Jayme Shirley Báez López

DOI: https://doi.org/10.54198/innova17.01.03

Keywords: Business innovation, product development, agri-food industry, project management, new product development

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Abstract

The present research has the objective of analyzing the development of a cherry-based liqueur as a business innovation strategy to diversify the portfolio of the company Strawberry, by creating a value-added product that would strengthen its competitiveness within the agro-industrial sector. The methodology was developed using a qualitative and applied approach, employing a case study based on a project management plan that integrated planning for scope, costs, procurement, quality, risks, and schedule, thereby enabling the structuring and control of the product design and development process. The results included the preliminary formulation of the liqueur, the identification of strategic suppliers, the characterization of the target market, the design of management plans, and the development of an implementation model that demonstrated the technical, organizational, and commercial feasibility of the proposal. The discussion highlights that the incorporation of project management methodologies strengthens food innovation processes by facilitating coordination among technical, administrative, and commercial aspects, thereby promoting the use of local raw materials and the creation of differentiated products with competitive potential. It is concluded that the production of cherry liqueur is a viable alternative for fostering business innovation, diversifying the beverage offerings, and promoting the development of value chains.

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