Environmental wealth is the main basis of the social, cultural and economic development of a country, but if there is an absence of the valuation of these natural resources, it can lead to a disproportionate usufruct that causes the deterioration of the ecosystem and even collateral effects of human health. This research aimed to know the total economic value of the ecosystem of the high Andean water basin tributary of the Chumbao River, located between 2000 to 4800 meters above sea level belonging to the province of Andahuaylas, Apurimac region in Perú. The valuation procedure consisted of using the analytical method of multicriteria valuation applying the concept of Total Economic Value, which involved direct and indirect uses related to environmental assets, in which a collective panel of people from different training disciplines (experts) participated, which were made up of researchers, engineers, public officials, farmers and ecologists who had extensive knowledge about the environmental asset. of the geographical area in reference; and once the paired comparison survey was done, the total economic value was quantified up to three amounts, so the respondents were formed into three statistically significant segments (SIG<0.05). The cluster (1): assigned a weighting that quantifies to an economic value of USS 4,359,179,489.46; followed by cluster (2): an intermediate value of USS 4,029,902,444.41 and cluster (3): assigned a lower value to USS 774,163,167.16. Thus, it follows that, on average, 51.78% equals value in use and 48.21% equals value in non-use, respectively. This value expressed as an interval reflects the environmental ethical positions of the groups and makes available as an indicator to government authorities and society in order to exercise actions of environmental sustainability high andean.

The advance of the fifth generation (5G) network globally has completely changed business models, giving rise to the birth of new companies with their business models and the adaptation of existing companies. This change is greatest in developing countries where 5G network deployment is scarce and key to their economy. This article aims to analyze the strategic design of a business model to provide 5G network equipment installation services in Peru. In addition, the article includes the design of a business structure for the implementation of the business model, as well as the evaluation of economic and financial projections to determine the economic viability of its implementation. The methodological approach covers business management applied to business design, examining several key areas such as business management, human resource management, finance, accounting, marketing, and operations management. The study of the business model is based on business management theory, using accounting and finance concepts to analyze the most significant financial indicators. The information and data used to analyze the aspects of the business model are extracted from the databases of Peruvian institutions. Our results reveal that implementing a business model for providing 5G network equipment installation services in Peru is economically viable since the economic and financial projections show that a Net Present Value of 146,931.02 monetary units is obtained. Also, the results justify the design of the business structure based on the value proposition of experience and specialization focused on 5G networks in Peru.

Excessive consumption of added sugars in dairy products is a public health problem linked to rising rates of obesity and type 2 diabetes mellitus, which has driven the development of functional foods with lower calorie content and higher nutritional value. However, the combined effect of aguaymanto jelly and stevia on the physicochemical, nutritional and sensory properties, as well as the ascorbic acid content, of probiotic yoghurt has not yet been characterised. The aim of this study was to develop and characterise a probiotic yoghurt formulated with aguaymanto jelly (Physalis peruviana) and stevia (Stevia rebaudiana). A completely randomised design (CRD) was applied with four treatments (T1 = 0%:3%, T2 = 5%:3%, T3 = 10%:3% and T4 = 12%:3% jelly:stevia, respectively). The following parameters were evaluated: pH, titratable acidity, soluble solids, proximate composition, sensory properties and ascorbic acid content. The results were analysed using ANOVA and Tukey’s HSD test (p < 0.05). An increase in jelly content significantly raised the pH (4.10–5.50), titratable acidity (0.67–0.86 % lactic acid) and soluble solids (7.0–12.8 °Brix). T4 had the highest levels of protein (2.58%), ash (0.90%), fibre (0.65%) and 23.92 mg of ascorbic acid per 100 g, with significant differences compared with T1. Furthermore, T3 and T4 achieved the highest sensory acceptance; consequently, the addition of aguaymanto jelly and stevia significantly improved the nutritional, functional and sensory properties of the probiotic yoghurt, making it a healthy, value-added alternative for the dairy industry.

Essential oils are a subject of study due to the heterogeneity of their components, which vary according to the genus and species of the plant material. The objective of this study was the physicochemical characterization and bioactive components of the essential oil (EO) extracted from wild punamuña (Satureja Boliviana) and runtuhuayra (Clinopodium Weberbaueri (Mansf.) Govaerts) herbs from high Andean areas of southern Peru. The extraction of the EO from both species was carried out using the steam distillation technique, the density characterization using gravimetric methods and the acidity, peroxide index and refraction by analytical methods recommended by the Norma Tecnica Peruana (NTP). The bioactive compounds were quantified using gas chromatography coupled to a mass spectrometry detector (GC-MS). A better EO performance was obtained from punañuna 0.38% (w/w) compared to runtuhuayra 0.28% (w/w); In both samples, the density and refractive index were similar values (0.93-0.94) g/mL and (1.528-1.520) (p>0.05) respectively; However, the acid and peroxide index showed a significant difference between the samples studied (p<0.05). 37 bioactive compounds synthesized as secondary metabolites in Satureja Boliviana EO were identified, with the majority being monoterpenes (62%) highlighted by menthone, L-menthone, pulegone and 3-cyclohexen-1-one. 2-isopropyl-5-methyl, linalool, α-cadinene and α-cadinol; Meanwhile, in the EO of Clinopodium Weberbaueri, 28 compounds were detected and quantified, in which monoterpenes predominate (61%) made up of pulegone (45.67%); isomenthol (13.85%), menthone (6.05%), carvacrol (5.39%), and also D-limonene; o-cymene; 3-octanol; β-pinene and α-terpineol successively. This characterization of the EO of the aforementioned samples reveals recent a new additive or ingredient alternative for the industry due to its biological value associated with antioxidant, antimicrobial, anti-inflammatory activities and psychotherapeutics.

In this study, the technofunctional properties, proximate composition, and mineral content of three tarwi ecotypes white, moro, and punto negro were analyzed. The seeds were cultivated in Andahuaylas, a surandine zone of Peru. The flours obtained (125 μm) showed differences in particle size: the punto negro ecotype had a higher proportion of coarse particles (Dx 90), while the white and moro ecotypes exhibited finer distributions. Regarding color, the white ecotype showed the highest lightness and whiteness index, followed by moro, whereas the punto negro ecotype exhibited darker and reddish tones, associated with differences in composition. Water absorption capacity increased by approximately 30% between 60 and 90 °C in all ecotypes. Both water solubility index and swelling power also increased with temperature, with the white ecotype showing higher solubility at high temperatures and moro exhibiting greater swelling capacity at initial temperatures (60°C). Additionally, the moro ecotype presented higher hygroscopicity and water holding capacity, while oil retention and foaming properties were similar among ecotypes (P>0.05). Water activity was low in all cases (0.34–0.37 g/100 g), suggesting good microbiological stability. Regarding proximate composition, the moro ecotype stood out for its higher protein content (56.28 ± 0.02 g/100 g) and mineral content (ash and calcium), while the white ecotype had higher lipid content (26.53 ± 0.02 g/100 g) and minerals such as iron and zinc. The punto negro ecotype showed higher carbohydrate content (16.58 ± 0.15 g/100 g) and phosphorus. These results indicate that each ecotype possesses distinct attributes that determine its potential application in the food industry.