BIXA ORELLANA: Bot. Sp. and our antecessor pigment

From farm to table

By conserving the nutritional and sensorial quality in powder form, farming products will be like having a vegetable garden always at home.

Use Case

Wasting of products due to break down food before consumption or by not Reaching export standardsUnsuitable road infrastructureHigh transport and storage costsUnsuitable marketingLack of support for agriculture from the government Absence of technology in the farming fieldHigh costs of food preservationGrowing market demand for practical and high nutritional value foodsShortages of product due to its seasonality or origin

Potential

Reduce food losses in the different segments of the production chain (production, transport, storage, transformation and consumption)Preserves for a prolonged period (3 years) the agricultural products, maintaining their nutritional and organoleptic properties without additives.It facilitates the preparation, storage and transportation of food.Accessibility to the farming producers to a food drying process through the mobile unit.Offer natural products regardless of their seasonality or origin

Business Case

Business activities1. Outsource: Dehydration service for agricultural products2. Own Brand: Purchase of raw material of low commercial interest, dehydration and commercialization of agricultural products (Presentation in powder form)Customer segment:Farming producersFood, health and beauty industriesHealthy food distributorsChannels: Website, email, telephone, social networks or APPs, personally, through distributorsKey Activities: Research and development, production, marketing and sales, distribution,after-sales

Objectives:

  1. Establish a company that generates economic, social and environmental sustainability through food drying of Colombian agricultural products.

Team BIXA

Medellín, Colombia

Our Team

Job to be done in food consumption / Published May 7, 2018 by Andres Felipe Solis Montoya

Job to be done in food consumption

"Job to be done" is a theory for the underestanding o what motivates a customer to buy one product.

Regarding the food and nutrition, in Bixa we tried to find what motivates people to buy or produce a specific food.

We found two potential customers with several contexts; End user and food/farming industry.

The end user is a customer that every time is seeking for more nutricious, natural and tasty food for him/her or his/her family. But due to the current lifestyle good nutrition is every time mor difficult to achieve.
The found the following Jobs to be done in end users:

*Necesity of good nutrition but lack of time to buy, prepare and/or cook.
*Necesity to have some natural food, but because of its seasonality or origin is difficult to get.
*People that constantly waste food because is rotten before consumption.
*People that need to add an specific flavor or nutrition suplement to other food.

Regarding the food/farming industr, we found the following Jobs to be done:

*To give an added value to farming products not suitable for export.
*To reduce costs in transport and/or storage
*To increase the lifetime without preservatives or freezing.

As we see, both customers need teh food and nutrition, but they might have different reasons that motivate their consumption.

We found in the dried powdered food, an alternative to fulfill these requirements.

Food Conservation / Published May 6, 2018 by Andres Felipe Solis Montoya

Food Conservation

In 2016 the UN reported that in Latin America and the Caribbean, around 127 million tons per year are wasted, this represents 15% of the total consumption in the region.

The presence of water in food, generates the proliferation of microorganisms that causes putrefaction. It is for this reason that one of the most effective and natural methods of conservation is food drying.
There are several methods or generations of foo drying with different characteristics and cost-benefit relationships:

First generation – involves the use of air flowing over a product to remove water predominately
from the surface of the material. For food applications these are more suitable for grains, slices and chunks.

• Second generation – drying methods designed for liquids, slurries and purees. The food industry utilizes these in spray dryers, fluid bed dryers and roller dryers in particular.

• Third generation – freeze and osmotic drying are two examples of this generation of methods
and are employed in the food industry to better maintain structural and quality issues.

• Fourth generation – these are the latest developments in dehydration and include high vacuum, microwaves, radio frequency and Refractance Windows (RW).

Our Mission

To reduce the waste of Colombian agricultural products, through a powder conservation process, based on an innovative drying technology that provides an added value of nutritional, organoleptic and commercial quality.

Our Background

Jose Espinosa, Mechanical engineer Andrés Solís, Mechanical Engineer – Sp. Project Management Isabel Solís, Zootechnician - MSc. Agrarian Science Our value proposal provides the opportunity for farmers to reduce waste, ease transport and storage, product availability to the market regardless seasonality or origin, long preservation, contributing directly with the food security.

Job to be done in food consumption / Published May 7, 2018 by Andres Felipe Solis Montoya

Job to be done in food consumption

"Job to be done" is a theory for the underestanding o what motivates a customer to buy one product.

Regarding the food and nutrition, in Bixa we tried to find what motivates people to buy or produce a specific food.

We found two potential customers with several contexts; End user and food/farming industry.

The end user is a customer that every time is seeking for more nutricious, natural and tasty food for him/her or his/her family. But due to the current lifestyle good nutrition is every time mor difficult to achieve.
The found the following Jobs to be done in end users:

*Necesity of good nutrition but lack of time to buy, prepare and/or cook.
*Necesity to have some natural food, but because of its seasonality or origin is difficult to get.
*People that constantly waste food because is rotten before consumption.
*People that need to add an specific flavor or nutrition suplement to other food.

Regarding the food/farming industr, we found the following Jobs to be done:

*To give an added value to farming products not suitable for export.
*To reduce costs in transport and/or storage
*To increase the lifetime without preservatives or freezing.

As we see, both customers need teh food and nutrition, but they might have different reasons that motivate their consumption.

We found in the dried powdered food, an alternative to fulfill these requirements.

Food Conservation / Published May 6, 2018 by Andres Felipe Solis Montoya

Food Conservation

In 2016 the UN reported that in Latin America and the Caribbean, around 127 million tons per year are wasted, this represents 15% of the total consumption in the region.

The presence of water in food, generates the proliferation of microorganisms that causes putrefaction. It is for this reason that one of the most effective and natural methods of conservation is food drying.
There are several methods or generations of foo drying with different characteristics and cost-benefit relationships:

First generation – involves the use of air flowing over a product to remove water predominately
from the surface of the material. For food applications these are more suitable for grains, slices and chunks.

• Second generation – drying methods designed for liquids, slurries and purees. The food industry utilizes these in spray dryers, fluid bed dryers and roller dryers in particular.

• Third generation – freeze and osmotic drying are two examples of this generation of methods
and are employed in the food industry to better maintain structural and quality issues.

• Fourth generation – these are the latest developments in dehydration and include high vacuum, microwaves, radio frequency and Refractance Windows (RW).

Our Team

Our Mission

To reduce the waste of Colombian agricultural products, through a powder conservation process, based on an innovative drying technology that provides an added value of nutritional, organoleptic and ...Read More

Our Background

Jose Espinosa, Mechanical engineer Andrés Solís, Mechanical Engineer – Sp. Project Management Isabel Solís, Zootechnician - MSc. Agrarian Science Our value proposal provides the opportunity for farmers to ...Read More

Our Badges

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  • Design Lab Experts
    Attended at least one of the weekly TFF Design Lab “office hours” sessions.
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  • Interior Architect
    Posted three pictures of your team workspace
  • Idea Parkers
    Shared a picture of your teams unique “idea parking”
  • Global Foodies
    Posted three facts about global food issues learned in the Explore mode
  • Insight + Insight + Insight
    Shared three new insights your team formulated in the Define mode
  • On Time, On Target
    Shared your Design Statement created during the Define mode
  • Post-it Fiends
    Shared pics of the chaos of the post-it filled Ideate work mode
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    In the Ideate intro video, Richard shares an important tip while eating an apple. Share a team-apple-eating pic!
  • Expert Input
    Shared three pieces of expert feedback on your concept
  • GIF Masters
    Shared a GIF of the prototype building frenzy
  • Live Testing
    Shared a video of a user testing your concept
  • Way To Go
    Shared a picture of your plan for iterating your project
  • Etch-A-Sketch
    Shared your logo sketching session on your team blog
  • WE DID IT!!
    Submitted Final Pitch, including videos and concept details
  • Introduction
    Completed the Introduction section of the Design Lab
  • Explore
    Completed the Explore section of the Design Lab
  • Define
    Completed the Define section of the Design Lab
  • Ideate
    Completed the Ideate section of the Design Lab
  • Conceptualize
    Completed the Conceptualize section of the Design Lab
  • Prototype
    Completed the Prototype section of the Design Lab
  • Test
    Completed the Test section of the Design Lab
  • Iterate
    Completed the Iterate section of the Design Lab
  • Pitch
    Completed the Pitch section of the Design Lab
The information contained here represents student project ideas developed as the result of brainstorming activities during Round 1 of the TFF Challenge. It does not represent any final business plans or commercial products.