Transferir conocimientos, generar redes y fortalecer el ecosistema de emprendimiento en las regiones del norte del país, y específicamente en la de Coquimbo, fueron los objetivos del primer Encuentro de Emprendedores para la Innovación en Alimentos realizado por CeTA en esta zona del país. El evento contó con el apoyo de FIA (Fundación para la Innovación Agraria) y la colaboración de diversas instituciones que impulsan el emprendimiento a nivel nacional o regional, como CRDP Coquimbo (Corporación Regional de Desarrollo Productivo), Corfo, Universidad de La Serena, Cultiva Uchile, Achipia, Inta, Co-inventa, Fundación Chile y Centro de Negocios Sercotec de La Serena.
Jean Paul Veas, director ejecutivo de CeTA, destacó la instancia que “convocó a emprendedores en alimentos de distintos ámbitos, desde los que desarrollan innovaciones con productos del mar a los que están ligados a cultivos en los valles. Hay una gran riqueza en materias primas y capital humano que tiene una voluntad por agregarles valor. Como CeTA, queremos apoyar el emprendimiento ampliando la visión, entregando herramientas al ecosistema e incentivando la realización de nuevos proyectos”.
Al respecto, Francisca Martínez, representante macrozonal de FIA en las regiones de Atacama y Coquimbo, sostuvo que “en la zona norte del país contamos con una amplia diversidad de materias agroalimentarias, por lo que es muy relevante innovar en el uso de ellas, agregando valor mediante el desarrollo de nuevos productos, utilizando las tecnologías que hoy tenemos disponibles. En FIA buscamos impulsar instancias de desarrollo para este sector, es por ello que este tipo de encuentros nos permiten compartir el conocimiento y poder trabajar en conjunto en respuestas efectivas para el progreso de esta industria”.
Por su parte Manuel Schneider, gerente de CRDP Coquimbo, señaló que apoyaron la realización de este primer encuentro “en nuestro rol de articuladores entre el mundo público, privado, y la academia, con el propósito de brindar espacios de transferencia tecnológica a nuestros productores respecto de innovación y emprendimiento, y así contribuir a una mayor competitividad del sector”. Enfatizó que “esta instancia permitió conocer las consideraciones que debe tener la innovación en el área de alimentos, tanto desde el punto de vista de los requerimientos de los consumidores, como también de la norma sanitaria y un correcto marketing alimentario”.
En tanto, Gregorio Rodríguez, director regional de Corfo Coquimbo, puso el acento en el impacto que estas instancias pueden tener en la producción de alimentos saludables, enfatizando que “participamos con gran entusiasmo de cualquier esfuerzo que permita contribuir a sistemas de vida más saludables para la población, donde la posibilidad de acceder a productos saludables es clave para mejorar la dieta y prevenir enfermedades”.
El Programa de este Encuentro de Emprendedores incluyó contenidos como “Innovación en alimentos, la base para el emprendimiento competitivo” (Cultiva Uchile); “Subproductos agroalimentarios y marinos como materias primas para el desarrollo de productos con valor agregado” (Universidad de La Serena); “Servicios disponibles a emprendedores para la innovación” (CeTA); “Presentación de guías para el diseño, desarrollo y aplicación de los POE, POES y el Sistema HACCP” (Achipia); “Aplicación del etiquetado nutricional y sellos de advertencia” (Inta); “Cómo lograr un envase con menor impacto medioambiental” (Co-inventa); “Capital de riesgo e innovación en industrias de impacto país” (Fundación Chile), además de las exposiciones de emprendedores y sus casos de éxito.
Casos de éxito en la región de Coquimbo
Las exposiciones que mayor impacto causaron en la audiencia fueron las de los emprendedores y sus Casos de éxito, donde queda demostrado que, si bien no hay una “receta” para sacar adelante un proyecto, sí se requiere de mucha perseverancia y tolerancia a la frustración.
Jou Araya fue la primera emprendedora de la región de Coquimbo en presentar su experiencia con Du Ciel, marca con la que hoy tiene líneas de snacks saludables, de infusiones y de productos para cocinar. Comentó que en Du Ciel (“Del Cielo”, en francés) “estamos orientados en entregar un producto que alimente el bienestar integral y emocional de las personas”. Por eso sus snacks, por ejemplo, son elaborados con tecnologías que mantienen los nutrientes, sabores, colores y aromas de las materias primas naturales. Sus productos se caracterizan por ser libres de gluten, de azúcar, de químicos y 100% veganos.
Le siguió Lily Paz con su emprendimiento de pastas y masas caseras D’Franco. A partir de una pequeña planta instalada en su casa, en el sector de Las Compañías, Lily Paz comenzó a expandirse con gran esfuerzo, llegando este año a las salas de venta de supermercados, gracias al apoyo del Centro de Negocios Sercotec La Serena. Inicialmente fabricaba pastas frescas, pero dada la limitación de durabilidad del producto, lo cambió a pastas deshidratadas. Su historia es de esfuerzo y perseverancia. Cuenta que postuló 3 veces al Fosis (Fondo de Solidaridad e Inversión Social) hasta obtener finalmente el capital necesario para su emprendimiento.
Finalmente, Gonzalo Vega expuso sobre su emprendimiento Bijelti, el que -si bien es de la Región Metropolitana- utiliza materias primas que son abundantes en la zona centro norte, como son las algas y frutas. Su propuesta aprovechó la oportunidad de la nueva Ley de Etiquetado para generar productos libres de sellos, que combinan sabor y salud, sin sacrificar ninguno de los dos. Para ello, cuenta con líneas de golosinas de frutas y snacks horneados en base a vegetales y algas (Místicos). En el proceso, se involucran comunidades como los algueros de Bucalemu (región de O’Higgins), en un modelo de producción sustentable y de comercio justo digno de ser imitado en las caletas de la costa norte.
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