This year four projects of polytechnic graduates are among the finalists of the Latin American Design Awards in the categories of Packaging, Illustration and Corporate Identity. The Ecuadorian finalists 4 of the 5 projects are polytechnic and their work was carried out as part of the integrating projects of the Graphic Design career of ESPOL of the 2017-II and 2018-I academic terms.
Among the participating projects are those belonging to Erick Vera and Danilo Gómez; called “Corporate Identity of the National Academic Network of Design, which is part of the Branding category”. The project arose from a need of the National Academic Design Network (REDIS) to disseminate to the academic community, the ten best degree projects of the Graphic Design careers of the universities that make up this network; in addition to the creation of a website for informational purposes.
The graduates, before developing their work, evidenced the lack of a coherent visual identity for the guild of graphic designers they represent. For this reason, they generated a flexible visual identity, governed by the concept of mutant brand, to give versatility to the isotype of the network. The project has practical repercussions on the activities carried out by the National Academic Design Network, giving personality to the brand and providing a solid and dynamic image to the academic design community.
Steffy Saltos and Kevin Plúas developed the project, Design of sensory packaging for sugar, in the Packaging category. To this end, they developed a communication strategy for food industry packaging in the sugar sector to strengthen the brand's presence in supermarkets and homes. The graduates analyzed the characteristics of sugar and its consumption behavior, which led to the identification of the following design parameters to be used: ergonomics, rigidity and airtightness.
The result was a cylindrical package with a double dispenser, a monochromatic label design and a sensory stimulus in the form of an embossed texture to improve grip, identify the types of product and contribute to brand memorability as a value proposition. The qualities of the new packaging eliminate the efforts originated by the current packaging, facilitating the use of the product and generating a more satisfactory purchase and consumption experience; in addition, the daily contact with the sensory stimulus contributes to the positioning of the brand.
Christian Quinto and Jonathan Castro developed the project Chulla Chullito, come sanito Nutritional manual for indigenous children of the Guasanganda parish, province of Cotopaxi, in the Illustration category. The project is part of the doctoral research of Dr. Daniela Peñafiel, nutritionist of the Faculty of Life Sciences of ESPOL, where they worked collaboratively with students of design and nutrition. The work was carried out in the parish of Guasaganda, province of Cotopaxi in Ecuador. Poor eating habits transmitted from parents to children in the area, and other environmental factors have had an impact on the increase in the rate of malnutrition in the area. Currently, researchers and students of the ESPOL nutrition career, have an inventory of about 85 plants and 20 animals as part of the resources for local diets. From this initiative they developed this manual as a contribution to a healthy diet with native products of the sector.
Jackeline Andrade and Jorge Vallejo developed the Don Gonzalo project. Craft beer, from the Packaging category. Maurchell's Bar is located in the Quinindé canton, in the Province of Esmeraldas (Ecuador). It is recognized for being the first bar in the area and currently competes with other bars or similar businesses that have imitated its advertising strategies.
The Bar wanted to expand its premises, but faced with this threat, it needed an element of its own, a taste of home, an experience different from its competitors, linked to a craft beer that is difficult to replicate. The result is a craft beer that revives those traditional stories that were heard in Quinindé in the middle of the night, stories that today walk among mortals and its flavor is fuel for new impressions. Likewise, in a bar that opens the invitation to revive part of the oral tradition, stories that over time ceased to be told.
11/01/2019
