Abstract
The edaphic conditions together with climate change have affected the productivity levels of the Mexican field, for which the habanero harvest in greenhouses has become an option, however, large losses are generated in the harvest due to a representative volume of third-quality product. The objective of this work is to develop a production model for third-quality habanero sauces at the MSMEs level for regional development. The construction of the model consisted of making physicochemical tests, bromatological properties, determination of humidity, and sensory analysis based on the NMX-F-377-1986 standard, the results show a standardized process at the industrial level based on Mexican quality standards to be replicated at the MSMEs level, concluding that it is feasible to apply a process based on norms and standards, using third quality products to obtain a product with added value and at an affordable price.
 Keywords: Production chain, habanero sauce, regional development, MSMEs.
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