vinos nasama[1] revisado.es.en

7/30/2019 Vinos Nasama[1] Revisado.es.En

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BUSINESS PLAN: WINES NASAMANASAMA WINES WITH, THE TASTE OF NATURE IN YOUR MOUTH

ANDERSON FELIPE ALZATE CASTAEDAPAOLA CANO BUITRAGO

MARCO RODRIGUEZ VASQUEZ

TECNOSISTEMASASSEMBLE AND PROGRAMMING OF COMPUTERS

ENGLISHCHINCHINA

2012


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EXECUTIVE SUMMARY

Wines NASAMA, becomes commercially, as a company looking to venture into thewine market, locally, with the specific area, the municipality of Chinchin, offeringmultiple options of taste and presentation.

NASAMA, will offer its customers excellent quality wines, prices and comfortable,made with processes that correspond to the highest quality.

NASAMA, whose flagship product, wines with low alcohol, and flavored withorange and mandarin.

NASAMA hope that, as a company to consolidate production, quality, and being asource of employment for staff in the region.

NASAMA certifies guaranteed product development, designed to delight andverification processes that do not affect the health of their consumers.

By 2013, NASAMA Wines, will be positioned as one of the best local produce,where the most important objective, will grow to offer it nationwide, and why not,internationally.

NASAMA, will be in supermarkets, newsstands, restaurants, and tables of localfamilies.

Our product, possess an envelope striking enough and sophisticated enough todraw the attention of all types of consumers.


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INTRODUCTION

NASAMA Wines has an expertise in the processing of raw materials that give theend product, creating a wine of exquisite taste and excellent quality. Theproduction of the wine, bring to their consumers, vitamin C, the main source ofcalcium, an essential component for bones.

It's totally relevant, that the orange is a fruit with high production levels, grassrootsand high consumption locally. This raw material has become a common product inColombian households, favoring the initiative to be prosperous, considering that wehave an excellent product at a very low cost. The tangerine other hand, containshigh levels of vitamin C, which makes it a natural source of antioxidants, whichprovides the human body, the possibility of avoiding one of the deadliest diseasesand common in our society: cancer.

NASAMA, then initiates a productive step in the municipality of Chinchin, movinginto the manufacture of new products, new flavors and new presentations. As thefirst factory producing wines in the region, will be the maximum NASAMAbenchmark for many young people to develop more and better job prospectslocally.

Unquestionably, the market research business initiative, goes beyond a dream ....To realize the project, technical analysis should be made, which are involved inother aspects to consider as consumption statistics, statistics of processes forproduct development, conducting surveys, and study of the demand for it.


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JUSTIFICATION

Chinchin Township, does not have a factory producing wines that offer thecommunity, variety of flavors, high quality and use of fruits produced in the region.

Seen this way, NASAMA Wines, is a drink high local impact, given that theconsumer interest thereof, will be based on the establishment of innovative flavors,100% natural, with airtight to prevent the entry of bacteria or other microorganismsundesirable in our product, and value-added service - Home Delivery to our endcustomers, something that no factory production has been considered for thecomfort of its customers.

It will have great benefits to business level, as will capture the attention ofcustomers, owners of distribution points related products.


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1. BUSINESS PROFILE AND IDEA

1.1 NAME OF THE BUSINESS PLAN

First two letters of the word ORANGE, basic ingredient in thedevelopment of one of our wines. Fruits rich in salts, minerals and low in calories,

which offers a rich array of natural vitamins, most importantly, vitamin C.

First two letters of the word health, which refers to the reason for allhuman beings, enjoy excellent health Our company, will impact the quality of lifefor our customers, as it will bring even with low levels of alcohol, large amounts ofvitamin C and antioxidants intake.

First two letters of the word MANDARIN, one of the basic ingredientsof our final product, which is an important source diuretic.

In conclusion, our name is constructed from the integration of three basiccomponents relevant product and

Health-Orange-Tangerine


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1.2 Mission

Founding a company that offers its customers a high quality product thatcontributes to the welfare, health and happiness of citizens, offering wines and

mandarin orange flavor. NASAMA Wines is a company that will seek to become aleader in the wine market through different steps of quality work, service andinnovation.

1.3 Vision

For the year 2013, is a company NASAMA nationally recognized by the generationof employment opportunities, and production of a new and excellent wine, whichcontributes to the preservation of society, given their low levels of alcohol, and highvitamin levels.

1.4 LEMA

"NASAMA WINES, THE TASTE OF NATURE IN YOUR MOUTH".The phrasesums, quality and taste in one product

WHY DOES THE COLORS?

The colors have been selected taking into account the raw material for theproduction of these wines.

WHY DOES THE LETTER?

This point was chosen because in most wine labels, used classic letter.

WHY DOES THE CONTOUR?


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Softness and distinctionSoftness: Represents the exquisite taste of the product.Distinction: Represents the highest product quality.

1.5 RATIONALE

Our business idea is based on the production of fruit wines produced locally, andalso to contribute to strengthening the economy of the region, can contributegreatly to the health of its consumers.

On the other hand, generate employment expectations, and social development.

GOAL 1.6

Making wine with orange and tangerine, with low levels of alcohol and high invitamin C, which helps to improve the quality of life of consumers.

SPECIFIC OBJECTIVE 1.7

Produce from orange and tangerine, wines with low alcohol that bring quality oflife to its consumers.

Marketing a product at low cost and with added values on the service.

Providing business and agribusiness development to the region.

Provide more and better employment opportunities.

1.8 BACKGROUND

The company was created as an alternative NASAMA in producing wines that donot affect the health of their consumers.

NASAMA will be responsible for producing wines of mandarin orange and can beconsumed by anyone, anywhere, anytime, all for your health.

NASAMA wines will most desired food from anyone, especially those who havetrouble drinking alcohol or seeking healthier way to take care of your body.

NASAMA products provide the ability to society of consuming oranges andtangerines without exposing your body to fall into alcoholism. Possibly the orange


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fruit is cultivated oldest in the world. Thousands of years ago in China took placeorange cultivation and subsequently spread throughout Southeast Asia

The Orange has played a very important role in the supply of society, becoming in

the course of time, a commodity in the basket.The tangerine comes from tropical Asia. It is believed that the name comes fromthe color of the costumes used by the Mandarins, rulers of ancient China. We cansay that is a fruit native to China and Indochina. Its cultivation was introduced inEurope in the nineteenth century. In Valencia it produces 90% of the mandarin ofSpain.

Just as mandarin orange and are of great importance for NASAMA, so is the yeast,it is believed that the yeast origin of time dating back to the Egyptians. Numerouslegends speak of porridge Egyptian bakers liquid reserved in cool until bubblesformed around the liquid gas espumaban.

The art of making wine yeast quickly spread to countries bordering theMediterranean, most especially in Greece. But it was the Romans who transmittedthis knowledge to Western Europe.

The origin of the company, is entrepreneurial motivation they receive from theSanto Domingo Savio Educational Institution and the National ApprenticeshipService - SENA. At first, we started with the idea of forming a company dedicatedto the development of sweet cider, but gave up this idea because two years agoand had submitted the draft.

We made many efforts to find the right product until we succeed, we havestrengthened our confidence, based on the idea that we can offer our customers abetter quality of life ....

The approximate time of research has been around for a month.

The strengths are mainly represented in product demand, and the high percentageof consumers of fruit drinks. In the weaknesses we have a lack of industrialmachines to expedite the process.

1.9 How did the idea?

Main objective was raised an innovative product, having no competition, highdemand commercially, and to provide more and better consumer guarantees, for abetter quality of life.


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The idea was born from the need for consumers to purchase natural products thatprovide health benefits, and it also can be purchased at very low cost.

1.11 MEET NEEDS WE WANTEDThe problem arises after assessing the problem of alcoholism, which is presentedin the department now, and no beverages that contribute to improving quality oflife.

NASAMA looking for ways to contribute to the community at very low cost, byconsuming a great drink, a good quality of life.

On the other hand, consumers NASAMA allow any social stratum, purchase a highquality product.

NASAMA seeks to end the problems of alcoholics with citrus, devising drinks theyare forbidden to eat if you can do it now and looking to lower the level of diseasethrough citrus.

CHARACTERIZATION 1.12

GENERAL

PRODUCT ANALYSIS

YEAST, tangerine and orange

ORANGE

Orange is a fruit Citrus obtained from edible sweet orange (Citrus sinensis), Thebitter orange tree (Citrus aurantium ) And orange trees of other species or hybrid,hybrid formerAsian originating India,Vietnam or southeast China. A hesperidiumfleshy shell more or less thick and hardened, and the pulp is typically formed byeleven segments filled with juice, which contains much vitamin C,flavonoids andessential oils.

It is smaller and sweeter than grapefruit or grapefruit and larger but less fragrantthan mandarin. There are numerous varieties of oranges, the majority,hybridproduced from the species Citrus maxima,Citrus reticulate (Mandarin) and citrus(citron).

ETYMOLOGY
http://es.wikipedia.org/wiki/Frutahttp://es.wikipedia.org/wiki/Citrushttp://es.wikipedia.org/wiki/Citrus_%C3%97_sinensishttp://es.wikipedia.org/wiki/Citrus_%C3%97_aurantiumhttp://es.wikipedia.org/wiki/Asiahttp://es.wikipedia.org/wiki/Indiahttp://es.wikipedia.org/wiki/Vietnamhttp://es.wikipedia.org/wiki/Chinahttp://es.wikipedia.org/wiki/Hesperidiohttp://es.wikipedia.org/wiki/Vitamina_Chttp://es.wikipedia.org/wiki/Flavonoidehttp://es.wikipedia.org/wiki/Aceites_esencialeshttp://es.wikipedia.org/wiki/Citrus_x_paradisihttp://es.wikipedia.org/wiki/Mandarinahttp://es.wikipedia.org/wiki/H%C3%ADbrido_%28biolog%C3%ADa%29http://es.wikipedia.org/wiki/Citrus_maximahttp://es.wikipedia.org/wiki/Citrus_reticulatahttp://es.wikipedia.org/wiki/Citrus_reticulatahttp://es.wikipedia.org/wiki/Citrus_maximahttp://es.wikipedia.org/wiki/H%C3%ADbrido_%28biolog%C3%ADa%29http://es.wikipedia.org/wiki/Mandarinahttp://es.wikipedia.org/wiki/Citrus_x_paradisihttp://es.wikipedia.org/wiki/Aceites_esencialeshttp://es.wikipedia.org/wiki/Flavonoidehttp://es.wikipedia.org/wiki/Vitamina_Chttp://es.wikipedia.org/wiki/Hesperidiohttp://es.wikipedia.org/wiki/Chinahttp://es.wikipedia.org/wiki/Vietnamhttp://es.wikipedia.org/wiki/Indiahttp://es.wikipedia.org/wiki/Asiahttp://es.wikipedia.org/wiki/Citrus_%C3%97_aurantiumhttp://es.wikipedia.org/wiki/Citrus_%C3%97_sinensishttp://es.wikipedia.org/wiki/Citrushttp://es.wikipedia.org/wiki/Fruta


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"Orange" comes from Sanskrit "Narang", but not a word native to this language butit is speculated that took him from the drvicas languages as tamil whereNarandam says the "bitter orange", nagarukam "sweet orange" and nari,"fragrance".[1] The word along with the fruit was slowly carried westward: from

Sanskrit happened to Persian (Nrenj), then the Arabic (Naranj, the tree, andnaranjah, the fruit) and then to Spanish "Orange" and "orange", respectively.[2]It spread to other European languages in a curious process: the Portuguesechanged by a high initial Jan (laranja), evolving into Italian for the initial ele notredound to the article "the" is eliminated initial ele (arancia) while passing intoFrench and Latin, was associated with the lexemegold (Or and aurum) andresulting orange aurantium.

VARIETY

The Persian orange, grown widely in southern Europe after its introduction to Italyin the eleventh century, was bitter. The sweet orange was brought from the India inthe XV century by Portuguese traders, quickly replaced the bitter, and currently isthe most commonly grown variety. The sweet orange grows with different sizesaccording to local conditions, commonly with ten segments, or segments, inside.

Navel orange O "NAVEL"

A singular mutation occurred in 1820 in a orchard a sweet orange monastery ofBrazilLed to the navel orange, also known as bank or Bahie navel. The mutationcaused the base of the fruit to develop a second orange, small and stunted, whichgives the appearance of a navel. In this variety, identified in commercial terms withthe English word navel (belly button), others have been derived, as navelina,hybrid easy peeling bark, and late Navelate or navel. Also often called orangecalifornia.

Valencia orange

The Valencia orange, Valencia late, or late Valencia is one of the sweet varietiesused in Spain for juicing. By having their season after other oranges, itsconsumption is popular after the time of the last navel. Despite its name, thisvariety has nothing to do with the source ValenciaAlthough it is one of the mostwidely grown varieties in it, next to the navel and navelina.

Orange production in 2005.
http://es.wikipedia.org/wiki/S%C3%A1nscritohttp://es.wikipedia.org/w/index.php?title=Lenguas_dr%C3%A1vicas&action=edit&redlink=1http://es.wikipedia.org/wiki/Idioma_tamilhttp://es.wikipedia.org/wiki/Naranja_%28fruta%29#cite_note-0http://es.wikipedia.org/wiki/Naranja_%28fruta%29#cite_note-0http://es.wikipedia.org/wiki/Naranja_%28fruta%29#cite_note-0http://es.wikipedia.org/wiki/Persahttp://es.wikipedia.org/wiki/%C3%81rabehttp://es.wikipedia.org/wiki/Espa%C3%B1olhttp://es.wikipedia.org/wiki/Naranja_%28fruta%29#cite_note-dechile-1http://es.wikipedia.org/wiki/Naranja_%28fruta%29#cite_note-dechile-1http://es.wikipedia.org/wiki/Naranja_%28fruta%29#cite_note-dechile-1http://es.wikipedia.org/wiki/Orohttp://es.wikipedia.org/wiki/Indiahttp://es.wikipedia.org/wiki/Siglo_XVhttp://es.wikipedia.org/wiki/Mutaci%C3%B3nhttp://es.wikipedia.org/wiki/1820http://es.wikipedia.org/wiki/Huertohttp://es.wikipedia.org/wiki/Monasteriohttp://es.wikipedia.org/wiki/Brasilhttp://es.wikipedia.org/wiki/Ombligohttp://es.wikipedia.org/wiki/Comunidad_Valencianahttp://es.wikipedia.org/wiki/Comunidad_Valencianahttp://es.wikipedia.org/wiki/Ombligohttp://es.wikipedia.org/wiki/Brasilhttp://es.wikipedia.org/wiki/Monasteriohttp://es.wikipedia.org/wiki/Huertohttp://es.wikipedia.org/wiki/1820http://es.wikipedia.org/wiki/Mutaci%C3%B3nhttp://es.wikipedia.org/wiki/Siglo_XVhttp://es.wikipedia.org/wiki/Indiahttp://es.wikipedia.org/wiki/Orohttp://es.wikipedia.org/wiki/Naranja_%28fruta%29#cite_note-dechile-1http://es.wikipedia.org/wiki/Espa%C3%B1olhttp://es.wikipedia.org/wiki/%C3%81rabehttp://es.wikipedia.org/wiki/Persahttp://es.wikipedia.org/wiki/Naranja_%28fruta%29#cite_note-0http://es.wikipedia.org/wiki/Idioma_tamilhttp://es.wikipedia.org/w/index.php?title=Lenguas_dr%C3%A1vicas&action=edit&redlink=1http://es.wikipedia.org/wiki/S%C3%A1nscrito


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Oranges for commercial production are grown in groves all over the world,although the three largest producers are Brazil, USA and Mexico. Oranges arevery sensitive to frost, A common treatment when freezing temperatures areexpected is to spray the trees with water so that as the water turns to ice on the

branches of trees, the newly formed ice is at its freezing and protect them if thetemperature air reaches down far below freezing.

NUTRITIONAL VALUE OF ORANGE in 100 g of edible substance

Table 1

Water (g) 87.1Protein (g) 1Fat (g) 0.2

Carbohydrate (g) 2.12Calories (Kcal) 49Vitamin A (I.U.) 200Vitamin B1 (mg) 0.1Vitamin B2 (mg) 0.03Vitamin B6 (mg) 0.03Nicotinic acid (mg) 0.2Pathogenic acid (mg) 0.2Vitamin C (mg) 50Citric acid (mg) 980Oxalic acid (mg) 24Sodium (mg) 0.3Potassium (mg) 170Calcium (mg) 41Magnesium (mg) 10Manganese (mg) 0.02Iron (mg) 0.4Copper (mg) 0.07Phosphorus (mg) 23

Sulfur (mg) 8Chlorine (mg) 4

YEAST
http://es.wikipedia.org/wiki/Heladahttp://es.wikipedia.org/wiki/Helada


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Yeast is a tiny plant characteristics microbe used to make bread dough rise and producealcoholic beverages such as wine, cider and beer. Itself is very nutritious, rich in proteinand B vitamins Waste yeast from the fermentation processed to provide spreadable pastesand ingredients for a wide variety of products from processed meat snacks up.

It has been used for thousands of years in the production of bread and alcoholic drinks.Since the dawn of humanity, the seeds have been one of the mainstays of our diet. Ourancestors discovered that the grain was milled and cooked much more palatable. Thistechnique is still used today in preparing the unleavened bread and cakes.

It is very likely that the first mixture of yeast with the other ingredients of the bread wasunexpectedly. Similarly, as this bug occurs naturally in the skin of some fruits like orange,tangerine, lemon, grapes, etc.. And in the berries, presumably the origins of beer and wineradicasen juice of these fruits or porridge (porridge kind of cereal and water) not consumedimmediately. It's also possible that the first leavened bread accidentally arise when pouringan alcoholic beverage in unleavened bread dough.

Over the centuries, making bread became an art. However, science took a long time tocatch up on. It was not until 1676 that a Dutch spectacle maker named AntonLeeuwenhoek, invented the first microscope. This invention was what made possible theidentification of microbes, including yeast.

In 1859, Louis Pasteur, father of modern microbiology, discovered the modus operandi ofthe yeast. By feeding on sugars derived from starch in flour, this organism producescarbon dioxide. This gas expands proteins flour containing gluten, resulting in expansion ofthe dough. Because of its power to make dough rise and produce loaves of good size,texture and flavor, scientists today are dedicated to cultivate different varieties of baker's

yeast.

There is no doubt that alcohol enhanced the limited diet of our ancestors. In the MiddleEast, will make wine for over 6,000 years. In the writings of ancient Babylon, describes afermented beverage whose production was to leave grains of wheat or barley soaking inwater, exposing them to the sun to germinate, boil and put the compound to ferment. TheSumerians gave name to fifteen varieties of beer. Currently, alcoholic beverages areavailable throughout the world under the most diverse forms. They are made from fruits,cereal or honey, to which are added various strains of yeast to ferment the sugars in theseproducts and obtain alcohol. As with baker's yeast, various methods are used to improvethe varieties of yeast for this type of fermentation. One of the main goals is to increase the

tolerance of yeast to alcohol.

The plants produce large quantities of brewers yeast, of which a small proportion is usedto inoculate the following production of beer, while the remaining majority is employed inthe preparation of food additives or based spreads yeast extract. When this microbemixture with salt and heated to 50 C, the cells explode. Then separate the cellularcomponents and mix them with vegetable extracts to prepare spreadable pastes. The


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waste is used as animal feed. Yeast extract is also often used in meat-flavored foods, suchas soups and sauces, frozen food, burgers, sausages and chips.

NUTRITIONAL YEAST TABLE

Table 2

Vitamin B1: 9.7 mg.

Vitamin B2: 14.3 mg.

Vitamin B6: 1.3 mg.

Vitamin B12: 0.5 mcg.

Vitamin C: 0 mg.

Vitamin D: g.

Iron: mg.

Calcium: 86 mg.

Sodium: 3600 mg.

Folic Acid: 1010 mg.

Retinol: 0 mg.

Iodine: g.

Potassium: 2600 mg.


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TANGERINE.ORIGIN.

The tangerine comes from tropical Asia. It is believed that the name comes from

the color of the costumes used by the mandarins, rulers of ancient China. In someLatin American countries called kumquat. We can say that is a fruit native to Chinaand Indochina. Its cultivation was introduced in Europe in the nineteenth century.Currently producing countries are: Algeria, Argentina, Colombia, Spain, Israel andJapan. In Valencia it produces 90% of the mandarin of Spain.

FEATURES

- Form: spherical flattened slightly.- Size: from 40 to 86 mm.- Weight: 50 to 100 g.- Color: orange or reddish orange.- Taste: sweet slightly acidic.

Chemical Engineering Students investigated the properties of tangerine and hasfound that pigments with antioxidant, anticancer and can prevent arthritis, obesityand constipation.

They are currently studying the possibility of using these pigments in other foods,such as dairy.

NUTRITIONAL TABLE TANGERINE

Table 3

Edible: Kcal.Energy: 17%

Carbohydrates: 9.00 g.Fat: 0.10 g.

Protein: 0.80 g.

Fiber: 2.00 g.

Cholesterol: 0.00 mg.

Iron: 0.50 mg.

Calcium: 41.00 mg.

Phosphorus: 14.50 mg.

AGSat: 0,00 g.

AGMonoInsat: 0,00 g.

AGPoliInsat: 0,00 g.


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13.1 MARKET

We support many organizations since the project has raised many strengthsaccording to the market and its potential, important aspects of this project.

This company differ with competition, as we will be located in a remote location ofcompanies that manufacture and market the same product.

2. MARKET RESEARCH

Our company is located in the secondary sector of the drinks, since it refers to thesector responsible for the transformation of raw materials through the developmentof industrial activities, in this case the transformation process applies tangerine andorange, which used as one of the main and fundamental elements, like in thewhole yeast production.

The nature of work is industrial, it transformed the raw material into a product thatwe sell. But at the same time becomes social as it benefits the community byproviding an excellent and delightful stay healthy, and attracts all eyes through itsinnovative presentation.

PRODUCT DESCRIPTION

The company will initially NASAMA a product; wines. The drinks will have the flavorand nutrients of orange and tangerine, but differed on others by having a low levelof alcohol.

The application of our product is geared to meet the needs of our customers todrink as it is 100% natural but it has the great taste and nutrition that gives us thetangerine and orange. Many people eat mandarin orange and not knowing what wecan offer, and is usually eaten as raw fruit, because you can just remove the skins,thus being ready for human consumption. However, also be consumed by placinga boil in order to prepare sweets.

However, we wonder what is the nutritional composition of the mandarin orange?In this sense, we can say that the orange contains several vitamins as:

- Vitamins C, A-low in saturated fat, cholesterol and sodium-Fiber- Calcium, Potassium, magnesium and phosphorus

Furthermore, the tangerine contains several vitamins as:

The pulp contains vitamin C, vitamin B, citric acid, reducing sugar and carotene.Your skin has glycoside and volatile oil and seeds, fatty oils, proteins and bittersubstances.


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All this contributes to the orange and tangerine fruit stand out as a stabilizer in theprocess healing of numerous health conditions and also has anti-inflammatoryproperties and appropriate bronchodilator in the treatment of ulcers, helps the gut

and digestionWith the caveat that contributes less vitamin C than other citrus, remains anexcellent source of this vitamin. We know for sure that this vitamin has a clear antiinfectious action, stimulating the formation of antibodies and the activity ofphagocytes (cells that encompasses microbes and foreign cells that are destroyedin it). Cancer, AIDS, infectious diseases and chronic inflammatory diseases, suchas rheumatism, decrease the concentration of this vitamin in the plasma, so it isinteresting in such cases to ensure their contribution through food. Other situationsthat are increased requirements are: smoking, alcohol, use of certain drugs,pregnancy and lactation, emotional or environmental stress and intense practice ofsport. In all these cases, it is particularly recommended regular consumption ofmandarins. And for the rest of the population, eating may bring more money duringthe winter months and seasonal changes, when there are frequent fluctuations inthe immune system and is likely to get colds or infections.

The tangerine is a fruit that has more carotenoids in their composition, providesbeta-cryptoxanthin and beta-carotene in amounts outstanding. The antioxidantactivity of these elements photochemical and Vitamin C, provide the foodphysiological properties that are beyond the proper nutrition. Antioxidants fight theharmful effects of free radicals, substances responsible for the development ofcardiovascular diseases, degenerative diseases and cancer.

Bitter orange flowers are used in cosmetics (orange blossom water), the bark forthe production of "curacao liqueur", the fruit for making jams and leaves for thepreparation of infusions.

It has medicinal properties and mild sedative, antispasmodic and digestive. Thesyrup of the bark is used in the treatment of capillary fragility.

The combination is splendid orange flavor and nutritive elements are not limited tovitamin C. Today, recognized in this citrus properties that prevent the onset ofdisease and its leading role in protecting the immune system.

This fruit is as ancient Greek mythology refers to her as "golden apples" whopopulated the gardens that surrounded Mount Atlas, which is located on Olympus.However, the reality is that this citrus appeared on Earth about 20 million years, butthen there were varieties that have little to do with those we know today.

The sweet orange (also known as Citrus sinensis) is from where come the mainvarieties of oranges now marketed worldwide. It is believed to have originated in


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Southeast regions of China, but really became important to the sixteenth century itwas part of the ongoing trade between Portuguese, Italian and Spanish.

It was precisely the Portuguese explorer Vasco de Gama who arrived in China in

1518 and, on his return, two years later, introduced new varieties of oranges fromChina (an expression that is still used in some Spanish-speaking countries), higherquality and much sweeter than known before.

PROPERTIES

Like other fruits of their species, the orange is a source of vitamin C, which isessential for strengthening the body's defenses and ideal to prevent colds and flu.It has also historically played important role in the prevention of scurvy, a diseasecharacterized by bleeding from small and large skin and gums, and inflammation ofhair follicles.

Vitamin C is needed to produce collagen, a protein critical for growth and repair oftissue cells, gums, blood vessels, bones and teeth, and for the efficient utilizationof fat, so it is given the power to lower cholesterol. Similarly, this element vitaminhelps in better wound healing and reducing the effect of many allergy-producingsubstances, also works to counter circulation problems and varicose veins.

To this must be added that this colorful fruit has anti-cancer properties, asdemonstrated by several studies supported by the National Cancer Institute of theUnited States, which show that the mass consumption of orange juice helps reducedifferent types of cancer, mainly stomach. Some additional properties are:

Increases the quality of red blood cells (cells that capture and transport oxygento the tissues).

Regenerate the brain and blood plasma (liquid in which are blood cells). Combat arthritis in general. Acts asthma and respiratory choking. Regulates blood pressure and prevents dizziness and vomiting. It is antispasmodic, ie counters cramps, palpitations and body tremors. Help reduce inflammation ovaries, cervix, prostate, throat and gums. Cures and prevents inflammation of the rectum (hemorrhoids). Strengthens the central nervous system, it is a stimulant mood against

sadness, drowsiness and laziness. Controller functions as sort of pain in kidneys. Facilitates digestive functions and prevents constipation. Strengthens the teeth.

NASAMA Products:


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The company NASAMA offer great tasting products and unmatched quality asretail prices are:

Table 4PRODUCT COSTS WITHOUT I.V.A. 16%

2.2 ANALYSIS OF SECTOR COMPANY

The purpose of the company is to enable its growth NASAMA according to supplyand demand of the market, given the current competition, put another way, if wehave locally that currently there is no wine-producing factory, NASAMA cancapture the attention of customers, allowing us to achieve growth at regional level.Since we are aware of the responsibility and commitment to our clients wouldassume, will make production processes considering the use of new technologies.

2.3 ANALYSIS OF THE MARKET ITSELF

Our wines NASAMA product is a product that would enter the market as unique in

the municipality since there is some competition, therefore, on the strengths of ourcompany we can deduce that is healthy, nutritious and a good price, and veryeconomical for all strata.

2.4 CUSTOMERS

NASAMA no exclusion for any of its customers, the product can be purchased bypopulation strata belonging to one (01), or conversely, it may be purchased byconsumers stratus six (06); reason, NASAMA, prices have low, which allowsbuyers to purchase without endangering its economy.

In addition, customers are in ages between 18 and 70 years.

2.5 COMPETITION

2.5.1 DIRECT COMPETITION

PRODUCT QUANTITY VALUE

Orange Wine Bottle $ 5000.

Tangerine Wine Bottle $ 5,200.


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NASAMA currently has two types of competition: 1. Fruit wines, 2. Winescontaining alcohol. Within this list we find the following mills:

HOUSE GRAJALES S.A.Company producing wines since 1942, started as a family

business of five brothers. Currently, they are considered the largest producers offresh fruits, pure grape wine and fruit processors in pulps and concentrates forexport. It produces, markets and distributes wines, aperitifs, liqueurs and cocktailsin Colombia and internationally.

NARIO WINES, takes about twenty years researching the production of specialwines, however, until three years ago became commercially available, onlyproduced this delicious product for consumption.

HOLDS THE RHINE LTDA, is a Colombian company dedicated to the productionand distribution of wines and spirits to the national and international level.

Indirect competition

BRANDY GLASS: Crystal Brandy comes from specially devised by Colombiancompany Caldas Liquor Industry in 1950. The brandy glass hits the market with thename "White Spirits" in 1952, long bottle, red cap and white label. Its launch wasaccompanied by the slogan "The taste was taken to Colombia."

Ron Viejo de Caldas: Since 1928, Ron Viejo de Caldas is a leader in theColombian market and appreciated in all of South America.

Exquisite traditional and Ron, produced from sugar cane and aged in oak barrelsfor eight years, to acquire its characteristic taste and consistency. An exclusive andlimited.

In September 2005, Ron Viejo de Caldas received in Brussels, the Superior TasteAward, an award given by the International Taste and Quality (Itqi, its Spanishacronym), an independent body that seeks to promote excellence food and drinks.

2.6 ESTIMATED MARKET

Nasama products begin production and marketing in the municipality of Chinchinto expand in the future market nationally with international projections.

To start, NASAMA bring their products to major supermarkets and influential in themarket town of Chinchin as would: Las Cuatro Milpas supermarket, supermarketcenter, supermarket Supermarket Super Milpas and the peasant. This would bedone in order that the products have greater output for neighborhoods and villageswhere there were lots of shops and mini markets close range.


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To reach the lower strata areas, stores were taken with higher sales in eachneighborhood of the town, and offers the opportunity to sell them food NASAMA atthe same prices as in supermarkets.

2.7 MARKETING PLANPRODUCT:

NASAMA

As the main point of the marketing plan, NASAMA want to link the market throughtastings, gifts and broadcast advertising.

For the official launch of the wines to the community, specializing in the hireImpellers average sales where every fortnight you take to the streets of the townsand cities of the coffee, handing out small samples of the products offered by thecompany NASAMA and giving a bond to cover the 10% discount on your purchaseof wines NASAMA

Also choose a trading day and a main area where many people could be offeredwines. Similarly, presence will NASAMA agribusiness and trade fairs in order topublicize the product.

The company NASAMA is responsible for producing delicious wines that are noteasily found in the market as people find wines commonly done by othercompanies, and that when consumed contribute nothing to health, while thecompany NASAMA offers the same wine but with the difference that these wineswill guarantee their clients, health care, providing opportunities for many peoplewho have problems like alcoholism stop drinking.

NASAMA is characterized by changing the method of drinking alcohol just for wineand healthy without causing any inconvenience. Her delicious recipes taste goodand provide unparalleled satisfaction with other wines normally found in themarket.

2.8 Marketing Plan

To bring products to the end consumer Nasama, use the terrestrial as motorcyclesand automobiles, as Nasama wines easily resist such transport, and withoutaffecting product quality.

For the quality of the products Nasama retain their status, they find a way to makethe products rapidly displaced, and likewise consumed.


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2.9 Pricing Strategy.

To establish the price of our wine takes into account two fundamental variables:DIRECT COSTS

Classification

Production Costs

"Raw material, model" Direct Costs "direct costs of leasingE inputs "labor or services"

INDIRECT COSTS

OVERHEAD

Paying Employees

The sales staff vigilant staff toilet

Transportepublicidad

Our pricing policy primarily affects our customers always looking for the benefit ofthemselves and considering that some of our consumers are going through difficulttimes in their economy, therefore, our expected price for wine is relatively lowcompared to other wines, all because the raw material is sourced locally, whichrepresents low production costs thereof.

The product has advantages over the competition because of its low cost for whichcame to be nutritious allowing increased consumption, future discounts to make up10% of customers, creating these, ease of use and faithfulness to our company.


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2.10 SALES STRATEGY

Our sales strategy is always aimed at the benefit of our customers, the aim is thatthe buyers are part of a wine club, where you can also enjoy an excellent product,

our product can refer to other customers. Furthermore, as an added value, mayhave access to more favorable prices, if it comprasen first.

11.2 PROMOTIONAL STRATEGY

Based on the characteristics that competition gives us, NASAMA use differentingenious and innovative strategies that can be well received by our customers inthe market and thus provide better products, improving demand for these, thestrategies are:

Consumers: Released locally in major supermarkets in the municipality, offeringfree samples and gifts attaching.

Free tasting in important restaurants of the town.

Big Marketers: Support public and private events by engaging a team thatdrives product demonstration.

CHARACTERIZATION:

NASAMA will include features such as:

A variety of flavors in our product. Easy winding techniques. Innovative and excellent promotions. Promoters of employment in the region. Excellent management of health standards. All our professional staff to support the community. Total points neatly with our phones to our promotions. It is suitable for all adult audience for its low alcohol content.

AD CAMPAIGN

When doing the launch of our company, provide communication services forpeople to be aware of how it will be formed our company to the communityconcerns that have to be clarified and we will know how to locate in this sector.

COMMERCIALS: It is essential for the company to put advertising images indifferent magazines and newspapers such as the Homeland municipal Chinchin,to make people aware of our products and they arrive en masse to the community.


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FLYERS: It is essential to all economic result for the public is aware of the benefits,offers and promotions to give our company and to inform the community that hasthe wine price and in what parts of the city can be found, for exposing this the

objectives that have been raised in the company.Other: NASAMA located in every street in Chinchin posters, banners and posterswhich exhibited the benefits of citrus and wine with low alcohol levels, andproviding information on where you can get the wine for those wishing to purchasethe product.

2.12 S DISTRIBUTION STRATEGY

In the distribution channels must take into account the movement of goods toconsumers, therefore, in our business structure has to be aware of how we movefrom point of origin to the consumer, product of our company, the product channelextends to the last person when you modify the form of raw materials and ourproduct is born, you can run either a distribution channel we have to take accountof the research, to collect a information needed to plan and facilitate the delivery ofproducts, have sufficient mentality to find potential buyers and communicate withthem to expose our services; adaptation model and adjust to consumer demands,physical distribution, transport and store goods.

2.13 SERVICE POLICIES

Look to our company concerned NASAMA is keep our customers as these fromthe start prefer our products, but also seeks to increase the number our customers,plus we want is that the loyalty of our customers we manage to be a recognizedregional and national level, this step is not considered as an initiative, but as aquality model for other companies.

COMMUNICATION STRATEGIES

We will have a website where we will have all of our company and in the dayswhere promotions will be provided.

Flyers in all social strata. Brochures. A telephone line where we tell our company.

ADVERTISING: For advertising our company will pay for this presentation, andlooking for new ideas to promote, using as tools the cards, catalogs, brochures.Etc. And with these tools we are looking table primary objective is to inform andpersuade our company to our customers.


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2.14 sales tactics.

We plan to sell our products through newsstands, since these establishments iswhere we will distribute our products and take them to the final consumer, but we

will also have places where wine is sold exclusively, therefore, the discount to be todo to wholesalers is 10% of the sale, as these are what convey to others.

Retail sales promotion: Short-term incentives for our customers to buy moreproducts through promotions, enzymes of wines with less volume for the purchaseof two wines, sweepstakes and giveaways. To boost sales planned performing:

Coupon: coupons giveaways to everyone who made purchases of two or moreitems 35% discount for a second purchase, these coupons must be redeemedbefore the expiry date of issuance.

Sales force: as we have different sales force trained with experience innegotiating and marketing production services.

3. TECHNICAL ANALYSIS

3.1 ANALYSIS OF THE PRODUCT

The production is based on the fermentation and aging of the raw material, andusing vinification process, we will know that the drink is really well processed.

We will have a large place with good light so you can make good wine withoutproblems, also have a dark room for winemaking and fermentation as this is aprocess that a number of weeks later and it has to be isolated from the lighttherefore our production plant will have many paths in case something happens, asin the case of wines that burst their bottles.

3.2 EQUIPMENT AND MACHINERY

Industrial blender: Capacity 60 liters are used for the preparation of juice to themixture and obtaining the wine.

Pruning Made by hand to cut the fruit from its branches.

Crushes: Machines equipped with adjustable aluminum rollers, strong and light cangrind 60 kg of fruit per hour crush facilitating this.Press: Traditional wine press, is made of a solid and strong are very helpful at thetime of making wine as this helps conserve more wine, and faster aejndolo base


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is iron with holes in the legs that allow anchoring to the ground if necessary like tomove it by putting wheels can accommodate 100 liters.

Barrel: Barrel bottle of wine for durability up to 25 bottles.

Stainless steel tanks: stainless steel tanks used for fermentation and wine service.They are made with a seal on the lid to keep the liquid inside all sorts of unpleasantbacteria in our product.

Distillation stills: Normally the still consists of a boiler, variable capacity upon whichto place a capacitor cap that extends in a tube, a condenser coolant, usually adrum, in whose interior there is a copper coil normally Distillate output and a basefor soil this refrigerant condenser and allow the distillate. The refrigerant condenserfilled with cold water usually is sometimes circulates in the opposite direction in thecoil distillate. The distillate output port there is usually a device for placing thealcoholmeter to enable control graduation Output and separate the distillatefractions.

Filling: Washing machines, fillers, feeders, cappers and labelers automatic andsemi-automatic filling of wine bottles. Filling capacity of up to 3 bottles per minute.


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3.3 Distribution PLANT

PRODUCTION FLOWCHART

RAW MATERIAL REVIEW

RAW MATERIAL SELECTION FORQUANTITY

And MANDARIN ORANGE PEEL

BORN TO PRODUCTION SITE

WINES

DISINFECTION AND FLUSHING orange and tangerine

DISTRIBUTION

INGREDIENTS MIXTURE THROUGH A BLENDER

FERMENTATION PRODUCT

STORAGE

BOTTLING


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INFRASTRUCTURE winemaking orange and tangerine "NASAMA"

For winemaking, Nasama will be obliged to take on lease the premises that meetestablished requirements for a high level of quality and the production process and

handling of inputs, as it is essential to avoid environmental contamination, since inthis way, the winery will be located in a rural area.

Nasama continue its production and will meet the marketing agreements, in orderto have their products recognized by the community very quickly.

Procurement strategy

As the company procurement strategy Nasama sought a citrus producer who wasclose to the town and to submit to this great economic opportunities, accordingly,the cooperative agreed FRUTASA where for a very favorable cost would give usthe best of their crop-considering that these citrus can be grown easily in anyseason and although they have a production cycle of 14 months, have a suitableFRUTASA hectare production would trade about to get more than 10 tons of thesecitrus which distributes in the department of Caldas and Valle. Nasama begintaking about one ton monthly, bimonthly kilograms divided by 500, because theyare delicate fruits and their decomposition is very fast.

FRUTASA is located on the outskirts of the village of Chinchin, presents thepossibility of transporting by land fruits that easily and quickly come to bedownloaded and stored for further processing.

3.4 PRODUCTION PLAN

The company will have a specialized and trained people, away from pollution inorder to have a good product. It will specifically with fresh well suited for theproduction of wine.

5.3 Scheme

Are business expenses such as electricity, water, telephone, homes, computers.

SERVICE DAILY TIME TIME WEEKLYWater 12 hours 72 hoursEnergy 12 hours 72 hoursPhone 24 hours 132 hours

3.6 Purchase Plan


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Description of what you are buying.

DESCRIPTION QUANTITY UNIT VALUE TOTAL

Orange 60 $ 400 $ 24,000

Mandarin 60 $ 500 $ 30,000

Bottles 20 $ 200 $ 4,000

Barrels 2 $ 25,000 $ 30,000

Phones 1 $ 20,000 $ 20,000

Computers 2 $ 1.5 million $ 3,000,000

Security Cameras 3 $ 50,000 $ 150,000

3.7 CONTROL SYSTEM

NASAMA count as control equipment to the management board which will have

continuous inspection of the proper development of all activities both within thecompany, and in the safe exit of products.

It also will control prices, which vary according to the season, we offers or numbersof people who buy the product.

4. Management Analysis

4.2.3 SAFETY

No fire in conservation areas and preparation of wines Knowing the equipment operation Have a fire extinguisher in each of the specific areas of the establishment Having a first aid kit Identify areas of the facility security Use the right elements for each task.


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JUSTIFICATION

Fulfill the need for control and conservation management of communications occur or become

disappointed in the company and have a guarantee of confidentiality in official communications or

private

Wines nasama in the document management will be structured under the current rules of the nation,

so that our project contains all the rules necessary for proper operation and legality.

Be based on agreements as of October 30, 060, 042 October 31, laws like the 594 of 2000 and the

administration guide official communication from the General Archives of the Nation.


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GOAL

The mapping unit aims to establish guidelines that allow institutions, fulfill the purpose of managing

official communications, contributing to the standardization of production processes, receipt,

distribution, monitoring, conservation and consultation of documents as integral part of their records

management programs. And so having a well controlled handling and storage of documents of all

departments of the company.


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SPECIFIC OBJECTIVES

Ensure the proper management of business communications and ensure the reliability of thesame.

Highlight the needs of the creation or strengthening of correspondence units in entities suchas central office within organizations to support the development of appropriate

management.

Set the methodological steps of the entities, records, filing and distribution of officialcommunications they receive and send entities.

Educate staff on technical areas correspond packaging and identification data on theenvelopes.

Normalize the proper procedures for receiving, production, conservation and distribution of

documents matching units. Supporting officials correspondence units for proper performance of its functions and for

institutions recognize the importance of their work.

Establish guidelines that allow effective control and proper use of the information processedelectronically.

To guide officials in technical areas of correspondence for record keeping.

Provide basic preventive recommendations for handling official communications.


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LEGAL FRAMEWORK

LAWS

Law 57 of 1985 on advertising and access to public documents.

Law 58 of 1982 on compulsory state agencies regulate the internal handling of requests thatthey must resolve.

Law 80 of 1989 creates the overall national of Colombia and other provisions.

Act 734 of 2002 punishable conduct for public servants in the archives.

Act 57 of 1999 access and use of data messages, electronic commerce and digitalsignatures and certification bodies established.

Act 594 of 2000 General Law of. Rules and general principles governing the archival functionin Colombia.

STOCK AGREEMENTS GENERAL BOARD OF NATION OF COLOMBIA

047 2000 Agreement recordkeeping.




056 2000 Agreement access to public documents.

060 2001 Agreement administration official communications.

Circular 02 of 1997 parameters to be taken into account for the implementation of newtechnologies in the public record.


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DECREES

Decree 01 of 1984 Administrative Code, the right to request information. Arts.: 4.5, 6, 7, 17,22, 25, 48.251.

Decree 1333 of 1986 Article: 132 # 13 code and municipal political regime. It is establishedthat one of the functions of mayors is to ensure the files perfectly.

Decree 229 of 1995 on postal services.

Decree 2150 of 1995 removing original document authentication and use of stamps, demandban photocopies of documents held by the institutions and removal of documents from the

archives of public bodies.

Decree 1222 of 1999 Article 33.

Decree 266 of 2000 removal of red.

CODES CONTAINED IN COLOMBIAN DISPOCICIONES

Criminal Code Article 192, 193, 194, 196

Criminal Code Article 218-228 of falsification of public documents

Criminal Code Article 231, recognition and object recognition and copy and documents

Code of Criminal Procedure Article 259 260

Criminal Procedures Code art 261-352, on the probative value of documents.

Criminal Procedure Code Art 262-263, on the probative value of a private document. Code of Criminal Procedure Article 372, on correspondence arrest warrant.

Code of Criminal Procedure Article 373, on the copy request telegrams transmitted bytelegraph offices of criminal investigation purposes.

Criminal Procedure Code Art 374-375, on opening correspondence intersection and judicialpurposes.

Art Commercial Code 19, 48, 51, 54, 60, 61, 63, 213, 314, 379


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Correspondence Unit

The wine company nasama establish a correspondence unit which will be responsible for managing a

centralized and standardized services, reception, and distribution of official communications. This unit

will comply with the development stage of production and / or reception, processing, distribution and

consultation document management program.

Have a trained staff in the field and offered himself to these physical and technological means

suitable to receive, send and manage official communications. This process should be timely so as to

facilitate the response to requests submitted by citizens and ensures compliance with the objectives.

The main objective is to have a proper management of all these documents while providing timelyservice both internally and externally.

FUNCTIONS

Managing company information without this being altered

having a chord reception, filing, recording, storage and distribution of all documents.

Properly handle the official communications both internal and external consultation serviceand record keeping. Based on guidelines and principles as required by law.

Based on a strict confidentiality on documents, the information in it is recorded and its remit.

Constantly improve procedures and technologies to be modern and improved process agilitycorrespondence units.

Train staff to improve performance periodically.


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REGISTRATION AND FILING OF OFFICIAL COMMUNICATIONS

The unit will handle correspondence organizational systems and automated control to allow the

proper administration of official communications. Contara furnishings suitable for good performance,

technologically advanced equipment, templates and formats for receiving and sending documents.

Automated Registration of official communications produced or received data recorded as:

Name of person either sender or recipient

Name of the agency that sends or receives

Annexes and response times

Subject. Among others.

The filing of official communications will be through a consecutive number which put on record the

date and time of receipt or document sent in order to formalize the process and comply with the

terms of maturity legally established which start from the day after the filing of the document.

To all this is still a set of guidelines:

The unit will only receive mail communications regarding the entity and verify their

competence. If not for the entity must be returned to the respective recipient.

Papers should be submitted to a selection process which will determine whether they areofficial or personal.

Where are private communications may not be open, so should have some privacy seal.

The documents that are informative as folding, advertising etc. and shall be filed not onlyaddressed to the person who is sent.

To send official communications will be filed and recorded, and an appropriate reportdeparture time, sent through, date of issue and number row.

Official communications shall be recorded and filed constantly to keep control anddistribution of these.


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HOURS OF CORRESPONDENCE UNIT

Mapping unit nasama wines will open to the public provided by the module receiving documents. This

will be announced in advance to avoid disappointment and have better performance and

organization.

CONSERVATION DOCUMENTARY

The mapping unit duty will ensure the proper conservation of official communications to have

adequate time hosting these based on a set of rules as the paper type, format, shipping firms and

media, just as they establish guidelines to ensure the integrity of the document from the time of

receipt to production or handling methods to avoid damage or loss.

Governed by requirements for retaining and durability based on standards such as NTC 4436 that

talks about handling and use of different types of paper and NTC 2676 that talks about digital media.

This unit would seek to establish such conditions the use of paper with grammage between 75 and

90 g / m2 and acid-free handling inks also high in quality and which are insoluble upon contact withmoisture.

For the case in electronic communications must be in formats compatible with any system and create

a copy of this for easy retrieval in case of damage or loss or damage by virus.


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CORRESPONDENCE MANAGEMENT

Staff will be trained in handling archival techniques and the conservation and management of

documents this work and also for preventing the employee's integrity will be considered:

Boxes or envelopes that weigh not normal

Documents that have no sender

Malpresentation Packages

Packages with lots of ads or postcards

Envelopes whose content is inappropriate

Boxes with inconsistent data

Envelopes with fictitious sender information

If found some of these correspondences with these specifications will in remote and then call a

competent security agencies who can perform the inspection or destruction of these.


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Equipment and furniture

The units will have suitable equipment and furnishings for the operation of these will have highly

technological tools which facilitate the process with these correspondences. Major possess

endowments are:

Software for sending and receiving documents: this software will aim to keep control of thecorrespondences which were based primarily on the organization either by dates, hours,

days, correspondence and more. Which will facilitate the organization of the mapping unit.

Lockers: allow proper organization of documents which have an easy reference or

distribution.

Labels: used to mark correspondence sent and strengthen its truthfulness and organization.

Shelves: to organize large or heavy packages and thus reduce the risk of injury.

File cabinets: To save space with the various documents that come into the unity ofcorrespondence.

Kardex: furniture to organize folders on top of each other, leaving visible only the tab withyour description.

File or card: store cards or tokens.


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Management policies CORRESPONDENCE

Policies and regulations will be handled which allow the proper functioning of the mapping unit. This

will be:

Upon receiving private correspondence can not be read or open and instantly be sent to theperson who runs it. Therefore this type of mail must bear stamps or some kind of distinctive

private clarifying its meaning.

The receipt of correspondence will be monitored continuously in order to ensure the properoperation and procedures.

Establish and improve procedures for handling internal and external correspondences

Procedures performed by these units correspondences can not have any kind ofamendment, correction or stud that generate changes in its originality.

The numbering for correspondence will be consecutive, while it should have adequatecontrol and reporting of all correspondence received.

For internal communications officers must have a series of codes for easy distributiondependence.

To send correspondence will take into account certain requirements such as quality of paperand ink, stamps, signatures, proper organization and presentation.

People who work in this unit must have a great knowledge and studies related to the field inwhich they perform.

If the unit suspicious correspondence should proceed to seek expert help or safety orsecurity agencies.

The correspondence that does not have a number of requirements to be received will berefunded or disposal.


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Under no circumstances may modify officials correspondence received since nullify itsoriginality.

The mapping unit should perform regular reports to his superiors targeted for analysis andorganization performance.

These units will have furniture and equipment to improve their performance and in case offailure or intentional damage will vouch for this.

Officials should have discretion as a fundamental principle and book information not bedisclosed.

Must be made templates, formats and controls for proper reception of documents.

Shall endeavor to inform the other organizations the right of correspondence sent to yourcomplete and adequate quality.


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4. BUSINESS GROUP

Table 6

OFFICIAL NAME CARGO FUNCTIONS

Andres Camilo Cifuentes Manager

Regular assessments about theperformance of the functions

Planning and developing short-and long-term

Anderson FelipeCastaeda Rise

ProductionManager

Review, organize and coordinateproduction for the schedule ofactivities is met with satisfaction

Organize production making strictcontrol over each employee

observing their performanceexpenses form of material inputsand resource utilization.

Sebastian GomezOtalvaro

Sales andMarketingManager

Create marketing strategies

Direct, organize and control abody or sales department

Prepare sales plans and budgets


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Cristian Lopez FernandoOsorio SeniorPortfolio

Update and revise the company'saccounting system

Analyze and financial reportingdates established

Develop accounting and taxreporting for decision making

Natalia PelaezPersonnel

officer

Manage all processes Admin.generated from a person entersan organization until it ceases tobelong to.

Set wages internally equitable,externally competitive andmotivating.

Perform evaluation andmanagement on employeeperformance.

Jose Gustavo Castrillon

Harold Anderson Oliva

ProductionAssistants

Receiving incoming goodssuppliers and

Wine production and other

Cleaning Tasks

Jesica Henao Secretary

Make and receive phone calls tobe reported to the superiors ofcommitments and pending issues

Obey instructions and performassigned by superiors

Assist and guide the public tosolicit information from the


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4.3ORGANIZATION

NASAMA

company

Guillermo AntonioNorea

Qualitycontrol

Perform quality control review

Evaluate production processesand product development in thecompany

Perform quality managementuntil the product reaches the

retail site determined

Sales

Marketing

Manager

SecretaryProduction

Manager

SeniorPortfolio

Auxiliary Accounting

Assistant

BOARD


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4.4 EMPLOYEES

ASPECTS OF OCCUPATIONAL HEALTH AND SAFETY

Working conditions: It works in treks up, mainly in movements. And in most casesholding large weights. Those wishing to join should Nasama enjoy excellentphysical condition.

Once the person selected and contracted to link must receive appropriateinduction and training.

Before entering medical examinations shall be made (general sense organsand so on.).

The clothing (apron will be used only in the company (white specially designedfor use).

Medical examinations will be made once a year at least. The occupational health program (preventive). Risk mapping. Recreational activities is recommended. It should have a first aid kit. You must have a fire extinguisher. Electrical connections must be effectively placed to avoid accidents. The spaces of transit should be spacious and comfortable. The dcor should be bright and attractive according to the styles for this type of

product.

Grooming standards for all employees:

Do everything possible to prevent any part of your body contact with food orsurfaces that may touch food.

Do whatever is reasonable to prevent contact with food about to consume, wearclean outer clothing as work is being done

Ensure that any dressing on any exposed part of the body is covered with awaterproof cover.

No eating on food or tools that can get in touch with others. Do not sneeze, blow or cough over food or on the production area. No smoking where food is prepared.


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5. LEGAL AND SOCIAL ANALYSIS

Company Name:

Type of company

LLCs

Our company is made up of a limited liability company and has 10 partners throughequal installments to be contributed to the initiation of business decisions made inthe company will be at the group level, the company can terminate when thecompany is in bankruptcy or by reducing the number of partners and the companyno longer can keep afloat.

5.2 LEGAL PROCEDURES

5.2.1 name query: This step is done before the Chamber of Commerce in order to

know if there is a company with the same name or the same record.5.2.2 Legalization: Enroll the company before the notary for the company to beregistered with the signatures of the members.

5.2.3 Registration with the Chamber of Commerce: This procedure is done in orderto obtain the commercial register.

5.2.4 Obtaining the NIT: DIAN is made to be granted tax identification number.

5.2.5 Registration of ledgers: There will be at the Chamber of Commerce and theDIAN thus ensuring the legality of movement in the company.

5.2.6 Registration of Trade and Industry: This procedure is done through theMinistry of Finance of the municipality.

5.2.7 License care: will be made by the Municipal Health Secretariat and an officialvisit to our establishment.

5.2.8 Operating Permits: this will be done with the approval of the product can bemarketed well.

5.2.9 Fire: the respective an official visit this entity for guidance on securityconditions and requirements.

5.1 ASPECTS OF URBAN LAW

5.2 decrees and regulations

MINISTRY OF HEALTH


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By which is partially regulated by Title V of the Act 09 of 1979, regarding alcoholfactories and spirits, processing, hydration, packaging, distribution, export, importand sale of these products and establishing control mechanisms nationwide.

THE PRESIDENT OF THE REPUBLIC OF COLOMBIA

In exercise of the powers conferred on the 3rd paragraph. Article 120 of theConstitution and Law 09 of 1979,

Decrees:

CHAPTER I.

GENERAL PROVISIONS AND DEFINITIONS

ARTICLE 1st. SCOPE. The provisions of this Decree shall apply

a. A factory to process alcohol used in the production of alcoholic beverages.

b. A liquor factories operating in the country.

c. A alcoholic drinks prepared, hydrated, pack, import and sell in the country.

ARTICLE 2nd. DEFINITIONS. For purposes of this Decree is defined as:

1. - Factory alcohol The establishment where ethanol is produced for the productionof alcoholic beverages.

2. - Factory of alcohol. The establishment where food is prepared, packagedhydrates and alcohol.

3. - Alcohol. The ethanol or ethyl alcohol from the distillation of products resultingfrom the fermentation of musts suitable.

4. - Alcohol. The product unfit for human consumption containing a concentrationnot less than 2.5 degrees alcoholimericos and has no therapeutic indications.

5. - Alcohol impaired. It all alcoholic beverages:

a. Who has suffered total or partial transformations in their physicochemical,microbiological or organoleptic because of physical, chemical or biological.


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b. A which have replaced totally or partially replacing major components or byother substances.c.That substance has been added, unauthorized.d. That has been subjected to treatments that simulate, hide or modify its original

features.e. Has been foreign substance added to its composition.

6. - Alcohol fraudulent. It is this:

a. With the appearance and general characteristics of the officially approved andnot from the actual manufacturers.b. That is designated or issued with different qualifier name or its part.c. It is termed as the product officially approved but is not.e. Issued by an institution, which has not licensed health functioning.f. That does not have authorization.g. That is imported, without meeting the requirements set forth by the Ministry ofHealth.h. That does not meet the technical requirements of this Decree and subsequentregulations issued by the Ministry of Health for each type of product.

7. - Sanitary Operating License. Authorization issued by the Ministry of Health tothe facility to produce alcohol, develop, moisturise and packaged liquor for humanconsumption under locative, technical and health to ensure product quality andsafety.

8. - Health Registry. Authorization issued by the Ministry of Health, a natural orlegal person, public or private, to develop, moisturize, packaging, import, exportand sale of alcoholic beverages that meet the compositional, physical, chemicaland microbiological requirements and are unfit for human consumption.

9. - Team. The set of equipment, utensils, vessels, piping and other accessoriesused in the preparation, hydration, packaging and distribution of alcohol, alcoholicbeverages and their raw materials.

10. - Process. Set of successive stages to which the raw material is subjected toalcohol or alcoholic beverages obtained.

11. - Flow. Sequential movement of materials through the various stages of theprocess to obtain the desired final product.


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12. - Section. Part of the factory of alcohol or alcoholic beverages which performsone or more steps in a process.

13. - Feedstocks. Natural substances, which are not processed or majorcomponents for the production of alcohol, or the development of an alcoholicbeverage suitable for human consumption.

14. - Input. Natural or synthetic substances processed or not, used as an auxiliarycomponent for the manufacture of alcohol or an alcoholic beverage furthercomprising packaging material and packaging.

15. - Finished. Any product with an alcoholic fit for human consumption, obtainedas a result of the processing of raw materials and supplies, or manipulation(hydration pack) of a fully developed product.


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PLANTS ALCOHOL AND ALCOHOLIC BEVERAGES.

CHAPTER II.

PERFORMANCE REQUIREMENTSARTICLE 3rd. HEALTH ESTABLISHMENTS OPERATING LICENSE REQUIRED.All factories of alcohol and alcoholic beverages must be licensed operating health,issued by the Ministry of Health.

ARTICLE 4th. Sanitary conditions. Factories referred to in the preceding articleshall comply with the following health conditions:

a). Being isolated from sources of contamination by physical separation, itssurroundings are kept clean, free of litter and stagnant waters.

b). Its sections must be completely separated from homes and can not be used asbedrooms.

c). Have sufficient drinking water or adequate facilities conveniently distributed tothe needs of different sections, according to the provisions of Title II of the Act 09of 1979 and their respective regulations. In the case of factories where bulkhydrated alcohol must have a or demineralized water distiller.

d). Having industrial security system, in sections that require it.

e). Have adequate and sufficient natural and artificial lighting appropriate to thecapacity and volume of the room, according to the provisions of Title III of Law 09of 1979 on Occupational Health and their respective regulations.

f). Having a natural or artificial ventilation so that no odors in any of the sections ofthe establishment in accordance with the provisions of Title III of Law No. 09 of1979 on Occupational Health and their respective regulations.

g). Do not allow the presence of animals in the different sections of the factory.h). Having a proper system of garbage collection and storage to prevent accessand proliferation of insects, rodents and other pests. Also comply with theprovisions of Title IV of the Act 09 of 1979 and their respective regulations.

i). The waste storage containers are made of impermeable material, with lids.

j). Having restrooms, separate for men and women, isolated from different sectionsof the factory, which will remain permanently clean.


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k). Having a separate room of health services to serve as a wardrobe with drawersand count for each of the operators.

l). Have a first aid kit for first aid workers.

PARAGRAPH. In sections of the factories of alcohol and alcoholic beverageswhere they perform some of the steps in the process should not be, this foreignobjects or chemicals other than those permitted under the regulations for itsdevelopment practices.

ARTICLE 5th. SECTIONS OF FACTORIES OF ALCOHOL AND ALCOHOLICBEVERAGES. All factory alcohol and alcoholic beverages for medical purposesshould have the following sections to each other properly demarcated andidentified.

a. Section receipt and storage of raw materials and supplies. The unloading of rawmaterial in this section should be performed in a sanitary condition so as to preventdeterioration and pollution thereof.

Containers and packaging are stored in a manner that will avoid contamination andensure its proper preservation. All containers that are in this section must beproperly labeled. Raw materials should be stored on pallets or sleepers.

b. Container washing section. This section should have an adequate system of bottlewashing with running tap water.

The new bottles will be rinsed with tap water or blown with the correspondingdevices, or any other kind of mechanism to ensure the removal of elements orforeign particles or contaminants.

c. Process section. In this section the different stages of the process must be ingood health and cleanliness conditions in such a way that its flow is sequential,handling and avoiding any contamination.

d. Section storage of finished products. It should be kept in good condition cleanand sanitary so as to facilitate the work of delivery.

e. Quality control section. Equipped with the necessary equipment to carry outphysical checks - microbiological and chemical raw materials, in-process product,


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finished product, packaging and washing water. If quality control is done bycontract, must have mechanisms for minimum quality controls.

ARTICLE 6th. LABORATORY SERVICES CONTRACT. quality controllaboratories. All manufactures of alcohol or alcoholic beverages must have withintheir laboratory facilities for quality control of its products in order to make thenecessary controls permanent raw material, work in process, finished goods,packaging and packing of each production batch.

When requiring high precision analysis nonroutine and not counted with the rightequipment should engage the services of a quality control laboratory with currentoperating licenses for sanitary purposes and shall keep such analytical protocolsconsistent with the provisions of Decree Article No. 3192 of 1983.

When the quality control laboratory determined that the drink has been alteredprocessed, must inform the Ministry of Health within five (5) days after becomingaware of the fact. The same procedure should be followed when determining thedrink that claims to be distributed is fraudulent.Finally, in order to ensure professionalism, recruitment referred to in this Articleshall be borne by laboratories recognized suitability.

ARTICLE 7th. QUALITY CONTROL. The Ministry of Health will monitor mattersrelating to quality control of alcohol and alcoholic beverages is made directly by thelaboratory of the factory.

Factories in the quality control laboratory does not have all the necessaryequipment within their facilities, with appropriate staff and adequate laboratoryinfrastructure to determine the physico-chemical, microbiological or organolepticcharacteristics and to verify that the drink does not has been altered during theprocess, must hold the relevant contracts with third parties that have legallyallowed elements for the activity. Similarly, within the quality control, be necessaryto verify the perfect condition of the equipment used in the procedure.

Finally, and in order to be able to track inventories adequate within the quality

control procedures that directly below the Ministry of Health, will be the duty of thefactories of alcohol and alcoholic beverages, take proper systematic inventories,from of inputs to the final product by reference and third party billing.

ARTICLE 8th. ANALYTICAL PROTOCOL. All factories of alcohol and alcoholicbeverages must maintain records of analytical protocols for each batch of finished


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product, including raw materials, work in process, finished goods, containerwashing, water and packaging, which will be available to health authorities.

ARTICLE 9th. TECHNICAL DIRECTION. The factories of alcohol and alcoholicbeverages must have minimum part-time services of a coach, with title ofPharmaceutical Chemist, Chemical Engineer, Chemical, Winemaker graduate withprofessional degrees duly recognized by State and trained personnel necessary toensure the necessary conditions of alcohol and alcoholic beverages.

ARTICLE 10. EQUIPMENT REQUIREMENTS. The equipment used in themanufacturing of alcohol and alcoholic beverages shall comply with the followingminimum health.

a. Stay in good working order, their surfaces are nontoxic, unalterable and smooth,so designed that allow rapid disassembly and easily accessible for inspection andcleaning.

b. Staying permanently protected against any contamination.

c. The tabletops and counters, a smooth, rounded edges, waterproof material,unalterable, steel, easy to clean and remove and topped by the underside of thetable.

d. The connectors and hardware mechanisms that require lubrication, soconstructed that it is not in contact with products to be processed.

e. Cleaning, washing and disinfection of equipment and utensils that come incontact with alcohol and alcoholic beverages, shall be in such form and in items orproducts that do not generate or leave hazardous substances during use.

f. All machinery, equipment and tools must be designed, constructed, installed,maintained and operated so as to avoid the possible causes of accidents inaccordance with Title III of Law No. 09 of 1979 on Occupational Health and theirrespective regulations.

PARAGRAPH. The use of lubricants, tools, equipment and cleaning products,washing and disinfection, shall comply with the rules for the purpose by theMinistry of Health.


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ARTICLE 11. Engine room. When an alcohol factory holds alcoholic beverages ormachine room, this will be located separately from different sections thereof toavoid contamination of products and raw materials.

ARTICLE 12. PERSONAL REQUIREMENTS. The personnel working in thefactories of alcohol and alcoholic beverages must have:

a. Medical certificate attesting the absence of infectious diseases.

b. Be provided with adequate clothing for their respective work as boots, gloves,hat, coveralls or apron. These items will be kept in perfect conditions andamenities.

ARTICLE 13. Complementary medical examinations. The Ministry of Health andthe Regional Health Services, may order additional medical tests or require thewithdrawal of personnel from direct contact with alcohol or alcoholic beverages orany stage of the process, for health reasons or for workers for the community.

ARTICLE 14. Protection elements. The managers of the factories of alcohol andalcoholic beverages must provide the personnel involved in the various operationsof product development, the protection elements in quantity and quality accordingto the actual or potential risks that exist in the workplace.

ARTICLE 15. OCCUPATIONAL HEALTH STANDARDS. Employers and workers inthe factories of alcohol and alcoholic beverages must comply with occupationalhealth in accordance with the provisions of Title III of the Act 09 of 1979 and theirrespective regulations.

CHAPTER III.

HEALTHCARE OPERATING LICENSE

ARTICLE 16. EFFECTIVE. The Operating License Sanitary factory alcohol andalcoholic beverages, will be valid for five (5) years from the date of execution of thegrant of providence, as long as you keep the basic conditions with which wasgranted.

ARTICLE 17. DOCUMENTS FOR PROCESSING. For processing the Functioningof Health license a factory of alcohol or alcoholic beverages the petitioner must


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submit to the Division of Surveillance biochemicals Health Ministry or the ServiceBranch, who referred to the Division of Surveillance biochemicals the Ministry ofHealth the following documents:

a. Application in duplicate, which shall contain the following information:-Name and address of the factory.

-Factory Location: city, address, phone number.

-Full name of the owner or legal representative.

-Identification number and address of the owner, or the legal representative.

-Class products that are going to produce, hydrate or packaging.

b. 1:100 scale drawings prepared which should contain the following:

-Plant distribution, indicating the destination of all sections, outlining the location ofthe machinery and the general flow of the process.

Drinking-water installations with their diameters, storage tanks and treatmentsystem used.

-Network with sanitary connection to each fixture, diameters, earrings, vent pipes,boxes and rainwater downpipes.

-Special Needs sewage treatment, be included in the final drain site, oralternatively, certificate of discharge of sewage, issued by the entity responsible formonitoring.

-The plans submitted must be backed up with the name, signature and registrationnumber of architect or engineer responsible.

-The buildings requiring the certification of air pollution shall also present,according to the provisions of Decree No. 2 of January 11, 1982.

c. Description of the manufacturing process for each product.

d. Volume of fermentation capacity, aging and maturation for products that requireit.

e. List the sections of the factory, description of the equipment and machinery,toilet facilities and current state.


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f. Administrative organization.g. Personal: Specify the number of employees by sex:

-Administrative Staff,-Technical Staff,

-Operators.

-Coach: identification, authentic photocopy of the employment contract specifyingthe work schedule, authenticated photocopy of diploma, authenticated photocopyof business card or certificate of registration to the respective Regional HealthService.

h. Certificate issued by the Office of Planning, departmental, or municipal whichauthorizes the location of the factory.

i. Updated certificate of incorporation and legal representation of the applicant,issued by the competent authority, in the case of a legal person. Whether it'snatural or legal person who has the status of merchant, append the commercialregister.

j. Branch if applicable.

k.Receipt of payment of publication in the Official Journal.

PARAGRAPH. Cooperatives that are in the process of formation and perform anyprocedures at the Ministry of Health, prove their existence and legalrepresentation, by a certificate issued by the National Department of Cooperatives.

GUIDELINES ON LABEL, PACKING AND SIGNS

ARTICLE 1st: Holders and applicants of Health Records (drugs, cosmetics andother) products whose labels, packaging or labels must be submitted for approvalof the Institute shall submit with the application of the Health Registry, sketches tofinal artwork. (These should contain information relevant legal and coloridentification).

Paragraph: In the event that the product approval process, observations made bythe Institute to the tags, labels or packaging, in the resolution which is granted by


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the Health Registration will the corresponding annotation and interested in thirty(30) calendar days following the date of notification thereof, shall send the INVIMAthe label, packaging or final label on the product that is being or will be marketed.

ARTICLE 2nd: Applicants for amendments to the market authorization where theseimply a change in the content and / or layout of tags, labels or packages alreadyapproved by INVIMA, or the Ministry of Health at the time, must accompany theapplication to amend the new sketch or artwork that will be employed as a result ofthe requested modification.

Paragraph: The legends for Distributed, Marketed by, or any other concerning thistopic may not be greater in size that corresponds to the package, label or labels tothe legend Made Of, or hold in any case, a larger area the content of the legendMADE BY of the face where this appears.

ARTICLE 3rd: When the Institute deems necessary and fully justified reasons, mayauthorize up to a period of six (6) months stockouts packaging. When theapplication obeys Health registry changes, you must inform the consumer of thissituation by using a sticker or any other means to fulfill this function, which will beaffixed or printed, as appropriate, on packaging, the label or product packaging andmust be indelible and remain for the life of the product. These requests will beprocessed as an authorization and must be accompanied, as appropriate, with thesticker to use.

By which sets guidelines for the labels, packaging and labels, Sticker and useauthorizations to exhaust gaskets

Paragraph: No tags authorize depletion or Sticker use in the following cases:. When authorized product reformulation. On expiry of the product life,. For special storage characteristics depending on the material. Packing,. For permission to change product name and / or re-branding,. By changing the number of health registration. By modifying commercial presentations,. If the product has been marketed without Health Registry.

ARTICLE FOUR: legends in packaging, tags and labels and the sticker placed onsites must always visible and legible to the public.


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6. ENVIRONMENTAL ANALYSIS

6.1 LOCATION AND ACCESS

The company wil