colombia, our country presentation

This presentation is dedicated to our countryand its beautiful culture

October 2015

South America

Atlantic ocean

Pacific ocean

Northwest: Panamá

South: Ecuador and Perú

East: Venezuela and BrasilTo the northwest: Panamá

Departments: 32, each one with its own capital city and municipalities.

Bogotá

Centralized

Juan Manuel SantosDepartments: GovernorMunicipalities: Mayor

Sea level: 18°c to 38° c

From sea level to roughly 1,100 m: 24°c to 27°c

(hot zone).

Between 1,100 m and 2,000 m: 18°c

(temperate zone).

Between 2,000 m and 3,000 m: 13°c (cold

country).

Above the 3,000m: from -17°c to 13° c

Little temperature changes due to the rains.

Native languages from indigenouscultures.(Mocana, Arawakan, Camsá, Catío, Chibchan,etc.)

English is only official in San Andres and Santa Catalina (islands)

WHITE AND MESTIZOS

AFRICAN ANCESTRYINDIGENOUS

The typical colombian food combines

different kind of ingredients and

preparations.

CORN

PORK

CHICKEN

BEANS

RICE

PLANTAIN

YUCCA

POTATO

FIRST

CELEBRATION

MAY 1 OF 1957th

Unesco 2009 - Intangible Cultural Heritage

It is part of the region known as the Coffee Triangle - growing and production of Colombian coffee

FOLK DANCES

ROLLER COASTERS

Principal location of the national tree: wax palm, which is able to reach a height of 50 m.

YELLOW EARED PARROT

(ENDEMIC)

THE HIGHEST MOUNTAIN REACH ABOUT 5000M OVER SEA LEVEL

The Corporación Universitaria Empresarial

Alexander von Humboldt was created in 2001 thanks to a bilateral cooperation agreement between the governents of Colombia and Germany, in order to implement and execute the project of Entrepreneurial University in Colombia, through the incorporation of the dual model training.

Programs:

Business Administration - 85 students

Industrial Engineering - 98 students

DUAL MODEL TRAINING

Group’s Name:

Management

operations

Identify the actors in the generation of used tires, and the treatment that are given to the tires when their life cycle finishes.

Identify and quantify the post-consume products from the consumer perspective, in order to propose a point of management.

Compare the mechanical properties Guadua species which grows up in Quindio and identify which of them has better quality.

Develop some ludic activities in order to gain comprehension of topics related to research operations, production and manufacturing, through simulating industrial procesess.

IDENTIFY THE PRODUCTION, HUMAN RESOURCES AND COSTS FACTORS ASSOCIATED TO THE SUPPLY CHAIN OF THE DAIRY BUSINESS, IN ORDER TO PROPOSE STRATEGIES TO TRANSFORM IT IN A MORE COMPETITIVE

BUSINESS.

Study the effects of chromium and how to reduce them (tanning).

Construction of a prototype for the watery mud treatment, solutions for the social problems.

Improvement of production: production, environmental, comercial.Process analysis and validationCapacitation with improvement options.

This is

The seed is sown: germination happens after 45-50 days,

and will call matches, start 15 days after the first leaves

emerge, the name given is chapolas, then transplanted into

the black bags seedbed, consisting of a structure that

protects the future trees from the sun and rain. Between

150-180 days, the trees are transplanted to the field.

Flowering: 540-600 Among the early days is given the first

flowering, and 240-270 days later the first ripe fruit is given

Collection: Because of the topography in Colombia,

harvesting is done by hand, coffee is planted mainly on

slopes. In order to improve the quality, only the ripe beans

are collected.

Pealing and extracting the pulp: The grain passes to the

pealing machine and this one gets rid off the cover: to get

the coffee cereza.

Washing the pulp: The cereza should be wash to removed

a substance that damage the grain.

Time and process for drying: Consists in drying the seeds

of coffee, there are two ways for this process. Ordinary (15

days) and industrial (25 hours)

What means threshing: Removing the protective layer

which covers the almond of coffee. This process can be

done by a machine.

Time and process for drying: Picking up the best grain

and measuring the size of the coffee seed.

When the grain is roasted is inserted in the packets because

the grain has to conserve its characteristics and taste

”It is soft, very aromatic and with a cup profile

very prominent

ARÁBICO ROBUSTA

”

• U.S.A

• MALAYSIA

• MIDDLE EAST

• SOUTH KOREAThere is a story in every

step, in every person involved, from the farm to

the cup. Juan Valdez