Design of A Statistical Control Model For The Panela Manufacturing Process in the Trapiches of San Marcos – Sucre

Objective: The objective of this study is to investigate the design of a statistical control model for the panela manufacturing process in the trapiches of San Marcos – Sucre, with the aim of improving production processes and product quality. This will help reduce variability in manufacturing and ensure a higher-quality final product. Theoretical Framework: This section presents the fundamental concepts and theories supporting the research on statistical quality control and panela manufacturing in trapiches, providing the necessary information for understanding this study. Method: The research was exploratory, descriptive, and applied, with a mixed approach. The studied population consisted of 17 trapiches in San Marcos, Sucre. Data were collected through surveys, interviews, direct observation, and collection sheets, allowing for an analysis of panela production and process control. Results and Discussion: The results indicate that the artisanal panela production process is out of control due to high temperature variability. Factors such as bagasse quality, operator skill, lack of precise thermometers, and environmental conditions affect heat uniformity. This negatively impacts the texture, color, and consistency of the product, reducing its quality and market acceptance. Research Implications: The implications of statistical quality control are analyzed, providing insights into how the results can contribute to process improvement, highlighting their impact on efficiency and competitiveness in the panela sector. Originality/Value: This study contributes to the literature by applying statistical quality control to artisanal panela production, enhancing the economy in San Marcos, Sucre.