Propuesta de un modelo conceptual de transferencia de conocimiento a la comuna de Sacachún Provincia de Santa Elena
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2019
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Universidad de Guayaquil Facultad de Ciencias Administrativas
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En la comuna Sacachún perteneciente a la parroquia Simón Bolívar de la provincia de Santa Elena se desarrolló un proyecto del MAGAP el que consistió en la implementación de hatos caprinos doble propósito, incorporando valor agregado (Queso artesanal), luego de la implementación del proyecto antes mencionado en la comuna no se ha evidenciado la existencia de emprendimientos con la leche caprina, por tanto se requirió conocer los factores que pueden fomentar los emprendimientos, con la finalidad de propiciar la transferencia de conocimientos desde la parroquia Salinas de Guaranda hacia la comuna. El objetivo fue diseñar un modelo que establezca los factores para la transferencia de conocimiento a los emprendimientos de la comuna Sacachún. El enfoque de investigación que se utilizó fue cuantitativo y cualitativo, el tipo de investigación fue exploratoria y descriptiva, el diseño fue no experimental, transversal, los instrumentos de medición que se aplicaron fueron el uso de encuestas, que consistió en el desarrollo de preguntas cerradas con opción múltiple, la entrevista semi-estructurada u observación directa no participativa. Los resultados de la investigación fueron que hasta el momento no se han realizado emprendimientos individuales en base a la leche caprina pero si manifestaron la disposición a realizar emprendimientos asociativos, por lo que se diseñó como propuesta un modelo de transferencia de conocimiento sobre el proceso de elaboración de queso artesanal, desde Salinas de Guaranda hacia la comuna Sacachún, que permitirá mejorar la calidad de vida de ellos
In the Sacachún commune belonging to the Simón Bolívar parish of the province of Santa Elena, a MAGAP project was developed which consisted of the implementation of double purpose goat herds, incorporating added value (artisanal cheese), after the implementation of the project mentioned in the commune has not been evidenced by the existence of entrepreneurship with caprine milk, therefore it was necessary to know the factors that can encourage entrepreneurship, in order to encourage the transfer of knowledge from the parish of Salinas de Guaranda to the commune. The objective was to design a model that establishes the factors for the transfer of knowledge to the ventures of the Sacachún commune. The research approach that was used was quantitative and qualitative, the type of research was exploratory and descriptive, the design was non-experimental, transversal, the measuring instruments that were applied were the use of surveys, which consisted of the development of multiple-choice closed questions, semi-structured interviewing or non-participatory direct observation. The results of the research were that so far no individual initiatives have been carried out on the basis of caprine milk but did manifest a willingness to carry out associative ventures, so a model of transfer of knowledge about the process of making artisan cheese, from Salinas de Guaranda to the Sacachún commune, which will improve the quality of life of them.
In the Sacachún commune belonging to the Simón Bolívar parish of the province of Santa Elena, a MAGAP project was developed which consisted of the implementation of double purpose goat herds, incorporating added value (artisanal cheese), after the implementation of the project mentioned in the commune has not been evidenced by the existence of entrepreneurship with caprine milk, therefore it was necessary to know the factors that can encourage entrepreneurship, in order to encourage the transfer of knowledge from the parish of Salinas de Guaranda to the commune. The objective was to design a model that establishes the factors for the transfer of knowledge to the ventures of the Sacachún commune. The research approach that was used was quantitative and qualitative, the type of research was exploratory and descriptive, the design was non-experimental, transversal, the measuring instruments that were applied were the use of surveys, which consisted of the development of multiple-choice closed questions, semi-structured interviewing or non-participatory direct observation. The results of the research were that so far no individual initiatives have been carried out on the basis of caprine milk but did manifest a willingness to carry out associative ventures, so a model of transfer of knowledge about the process of making artisan cheese, from Salinas de Guaranda to the Sacachún commune, which will improve the quality of life of them.
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TRANSFERENCIA, EMPRENDIMIENTO, CONOCIMIENTO, MODELO