Fabricación de un ponqué con proteína de grillo sostenible para exportación al mercado español

Abstract

This thesis project presents the development of a functional sponge cake enriched with cricket flour (Acheta domesticus), intended for export to the Spanish market. The proposal addresses the growing demand for sustainable food solutions that combine nutritional value, innovation, and environmental responsibility. Cricket flour is recognized for its high protein content, essential amino acids, and micronutrients such as iron and zinc, while also requiring significantly fewer natural resources compared to conventional animal proteins. The business plan includes a comprehensive assessment of regulatory frameworks, consumer trends, market behavior, and financial feasibility. By using a familiar product format like chocolate sponge cake, the project seeks to ease consumer acceptance, overcome cultural resistance to insect consumption, and introduce a differentiated offering in the functional food segment. Moreover, it emphasizes Ecuador’s potential to contribute to the value chain of sustainable alternative proteins.