Colombia, our country presentation

This presentation is about my country (Colombia) I have develped this presentation for a scolarship to Germany. The porpuse is to show some features of this magical place called Colombia

1. Thispresentationisdedicatedto ourcountry
and itsbeautifulculture

2. October2015

3. South America
Atlantic ocean
Pacific ocean
Northwest: Panamá
South: Ecuador and Perú
East: Venezuela and Brasil
To the northwest: Panamá

4. Departments: 32,
each one with its
own capital city
and municipalities.
Bogotá
Centralized
Juan Manuel Santos
Departments:
Governor
Municipalities:
Mayor

5. 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.

6. Nativelanguagesfromindigenous
cultures.(Mocana, Arawakan, Camsá, Catío,
Chibchan,etc.)
English isonlyofficialin San Andresand Santa
Catalina (islands)

7. WHITE AND
MESTIZOS
AFRICAN ANCESTRY
INDIGENOUS

8. The typical colombianfood combines
different kind of ingredients and
preparations.
CORN
PORK
CHICKEN
BEANS
RICE
PLANTAIN
YUCCA
POTATO

19. FIRST
CELEBRATION
MAY 1 OF 1957
th

21. Unesco 2009 -Intangible Cultural Heritage

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

24. FOLK DANCES
ROLLER COASTERS

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

26. YELLOW EARED PARROT
(ENDEMIC)

27. THE HIGHEST MOUNTAIN REACH ABOUT 5000M OVER SEA LEVEL

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

32. Programs:
Business Administration -85 students
Industrial Engineering -98 students
DUAL MODEL TRAINING

33. Group’sName:
Management
operations

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

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

36. Compare the mechanical properties
Guaduaspecies which grows up in
Quindioand identify which of them has
better quality.

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

38. 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.

39. 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.
Improvementof production: production,
environmental, comercial.
Processanalysisand validation
Capacitationwithimprovementoptions.

40. Thisis

41. 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

42. 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.

43. 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.

44. Washing the pulp: The cerezashould be wash to removed
a substance that damage the grain.

45. 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)

46. What means threshing: Removing the protective layer
which covers the almond of coffee. This process can be
done by a machine.

47. Time and process for drying: Picking up the best grain
and measuring the size of the coffee seed.

49. When the grain is roasted is inserted in the packets because
the grain has to conserve its characteristics and taste

50. ”
It is soft, very aromatic
and with a cup profile
very prominent

51. ARÁBICO ROBUSTA

53. ”
•U.S.A
•MALAYSIA
•MIDDLE EAST
•SOUTH KOREA
There is a story in every
step, in every person
involved, from the farm to
the cup.
Juan Valdez