Con foco en potenciar la valorización de productos de emprendedores y PYMES, la iniciativa busca aprovechar al máximo materias primas y productos locales del mar, incorporando la variable I+D+i a los procesos, aportando a la recuperación económica de la Región.
En 967 m2 de terreno, el recinto cuenta con cuatro líneas para el desarrollo de proyectos piloto, las que disponen de modernos equipos recibidos en los últimos meses para potenciar las iniciativas la macrozona norte.
Coquimbo, 20 de enero de 2021.- La pandemia no fue obstáculo para la partida de una de las iniciativas más relevantes para la zona en los últimos meses. Efectivamente, el Centro de Innovación Zona Norte de CeTA, inició oficialmente sus operaciones con el objetivo de potenciar el desarrollo de la industria alimentaria, principalmente de las regiones de Coquimbo y Atacama.
El recinto que se ubica al interior de la planta de Orizon, en el sector de La Pampilla, es una iniciativa del Centro Tecnológico para la Innovación en Alimentos, CeTA, corporación originada al alero de Corfo y que hoy depende de la Agencia Nacional de Investigación y Desarrollo, ANID, del Ministerio de Ciencia, Tecnología, Conocimiento e Innovación.
Orientado a la atención de emprendedores y pymes de la zona norte, con énfasis en el aprovechamiento de las materias primas del sector y bioproductos marinos, el Centro entregará servicios de prototipaje, pilotaje y escalamiento, bajo un modelo abierto e inclusivo, acelerando la innovación en la industria alimentaria.
Jean Paul Veas, director ejecutivo de CeTA, destacó esta apertura como un paso clave que permitirá a la región de Coquimbo disponer de un establecimiento de vanguardia “La incorporación de las variables I+D+i, Investigación, Desarrollo e Innovación son claves para la industria alimentaria. Incorporar estas variables a la labor que se realiza en regiones puede ser un factor decisivo para su desarrollo y la reactivación económica. En distintas regiones contamos con una enorme capacidad productiva en alimentos, los que incorporando tecnología, creatividad y buena lectura de las necesidades que existen pueden permitirnos apalancar el crecimiento país”.
El Centro de Innovación demoró 12 meses en su levantamiento y significó una inversión de 600 millones de pesos, incorporando maquinaria a la vanguardia de la industria para atender los requerimientos de sus cuatro líneas de producción. Se estima que en un principio la operación dará empleo a 5 trabajadores de la región, lo cual debería ir aumentando sobre la base de proyectos adjudicados y que necesiten ejecutarse.
Por su parte, Rigoberto Rojo, gerente general de Orizon, señaló que “se concreta un proyecto en que Orizon colabora a poner en manos de la comunidad un espacio de desarrollo para la inspiración de emprendedores. Un espacio en nuestra planta que funcione como motor de progreso e innovación en la zona norte, impulse nuevos proyectos, se puedan realizar pruebas, producción de pilotos y testeo de mercado antes del escalamiento”.
En tanto, Gregorio Rodríguez, director Regional de Corfo, aseguró que “el Centro Tecnológico para la Innovación Alimentaria, viene a cumplir una función de agregación de valor en honor a los productos típicos de nuestra región. La idea es que podamos trabajar en la línea de bioproductos marinos, pero también incorporar toda la producción agropecuaria de nuestras comunas. Con esto, entregarles a las pequeñas y medianas empresas la oportunidad de prototipar, de investigar, pero también de buscar, en esta investigación aplicada a su producción, la entrega de distintos productos más diversificados y también más complejos con mayor valor agregado”. Añadiendo que, dentro de estos sectores están “todos los productos del mar, relacionados a la pesca, acuicultura, la extracción de mariscos y los cultivos marinos, pero también el mundo caprino, la agricultura y la agroindustria que también operan en la región”.
En 967m2 de superficie, el Centro de Innovación Zona Norte cuenta cuatro líneas de pilotaje:
Línea de pastas untables: Desarrollo de pastas listas a base de productos de origen marino como moluscos y bivalvos, para el consumo sobre pan, galletas u otros similares.
Línea conservas: Elaboración de productos desarrollados mediante este proceso de conservación con materias primas de origen marino, ya sea pescados y mariscos.
Línea de embutidos: Desarrollo de productos derivados, preparados a partir de las carnes autorizadas, así como de productos vegetales, condimentos y especias, e introducidos en tripas naturales o artificiales, pensando en las nuevas condiciones del mercado.
Línea de mermelada: Desarrollo de mermeladas artesanales incorporando características diferenciadoras.
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