The following project will study the feasibility of the implementation of an industrial plant to produce cookies based of lucuma’s flour (pouteria lucuma) and canihua’s flour (chenopodium pallidicaule) with hydrolyzed collagen at a commercial, technical and economic level in Peru. The proposed product responds to the new food trends that have been gaining ground in recent years, which favor natural and healthy foods. The market study was carried out in the city of Lima, through the application of a survey, to a target audience belonging to NSE A and B in the age range of 15 to 40 years, which was defined after investigating their patterns of consumption. The estimated demand ascends to 137 602 packages of cookies. The location of the plant considered aspects of an economic, social and functional nature whose in-depth analysis made it possible to select the district of Lurín, in the ...