Ximena Chavarría, a fourth-year Industrial Engineering student at Universidad del Valle de Guatemala (UVG), has developed a macadamia flour as part of her thesis project and through research supported by the ASPIRE Project. This innovative idea arose from the need to explore new strategies for product and process innovation and identify areas for improvement in the emerging macadamia sector. This industry is a recent addition to the Guatemalan Exporters Association (AGEXPORT), a key partner in advancing the project.  In her thesis entitled “Proposal for innovation strategies in products and processes for the identification of opportunities and challenges through research analysis of the macadamia value chain in Guatemala,” Ximena proposed macadamia flour as a way to encourage greater consumption of the nut in Guatemala.

Challenges in Macadamia Flour Development

Ximena explained that mapping the macadamia value chain was one of the biggest challenges, primarily due to the lack of updated research and resources. To overcome this, she conducted field visits to macadamia-producing farms, gathering firsthand insights that were crucial to her research. These visits not only enriched her understanding of the production process but also highlighted the broader challenges faced by the industry. Francisco Del Cid, a researcher and advisor with the ASPIRE Project, emphasized that the macadamia sector is highly dependent on international pricing. A recent price drop, he noted, has made it increasingly difficult for the industry to remain competitive.

Despite these obstacles, Ximena shared that one of the most rewarding aspects of her experience with the ASPIRE Project was the chance to lead the research process and develop innovative solutions. “I was given the freedom to guide the research in the way I thought best,” she said. She also credited the UVG CREA course, Prototype Creation and Validation (CREAción), with equipping her with the tools needed to develop her macadamia flour proposal.

Ximena, during the “CREAción” prototyping course, designing her macadamia flour prototype. Image: ASPIRE

From Concept to Final Proposal

The macadamia flour project was developed as a way to boost domestic consumption of the nut. Ximena analyzed the transformation process from nut to flour, collaborating with technicians at the UVG food plant to configure the necessary equipment. As part of the final output, she designed the flour’s packaging and mockup, as well as a comprehensive value chain map for the macadamia industry.

Gerardo Rosado, Coordinator of the ASPIRE Project at AGEXPORT, remarked: “This project will contribute innovative product ideas for macadamia derivatives, helping industry partners discover new opportunities for their products.” During the presentation of findings to AGEXPORT’s macadamia sector, Flor de Maria Gámez from the Guatemalan Macadamia Association (ASOMAC) added: “I congratulate you on your work—it has been truly exceptional.”

Expanding Opportunities in Entrepreneurship

Ximena has remained active in UVG CREA Entrepreneurship Center activities, including her participation in the 2024 Regional Innovation Fair at UVG’s Altiplano Campus. At the fair, she presented her project and connected with the entrepreneurial community in Guatemala’s highlands.

Through her collaboration with the ASPIRE Project and UVG CREA, Ximena has been inspired to continue advancing her macadamia flour project. She has also joined the D-Risking Program, an initiative led by UVG’s Technology Transfer Office (OTT), which helps students align their startups with investor requirements.

“Guatemala has incredible potential for macadamia production,” Ximena said. “It’s a food with tremendous benefits, and with value-added products, we can introduce it to more people and make the most of this resource.” She believes that initiatives like macadamia flour can increase consumption and contribute to Guatemala’s economic development.

Mockup of macadamia flour packaging developed by Ximena Chavarría. Image: Ximena Chavarría