Publicación: Estudio de viabilidad para la producción de huevos de orgánicos en el Espinal Tolima
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The egg is a food with excellent nutritional properties and one of the most used products in the human diet since ancient times. Taking the above into account and adding its low cost, as the population grows and the poverty belt widens, demand increases, making this product a key element for industrial exploitation that generates high returns. Unfortunately, this mass production process in very short times requires the use of other indirect costs that do not belong to its natural cycle, thus losing its nutritional quality and adding harmful effects to health. On the other hand, the world has become aware of the health problems that the excessive industrialization of eggs entails and an opportunity for organic egg production has opened up in many countries. But, there arises the doubt about the financial and market viability that may exist for the production and sale of organic eggs in El Espinal, axis of the southeastern region of Tolima. Hence, it is necessary to carry out an investigation in this sense, with a mixed approach that allows to know the opinion and taste of the inhabitants, the costs and possible profitability or loss that would be achieved, if the micro and small farm were dedicated to the organic egg production.