Carrera de Alimentos

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Subject: search.filters.subject.ESTUDIO DE FACTIBILIDAD

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Now showing 1 - 10 of 10
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    Proyecto de factibilidad para la implementación de una planta procesadora de mermelada utilizando fresa (Fragaria sp) de calidad no comercial y edulcorante en el cantón Rumiñahui, provincia de Pichincha
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Alcocer Vasconez, Juan Fernando; Ruiz Robalino, Oscar Eduardo
    The feasibility project for the implementation of a jam-processing plant using non-commercial quality strawberries (Fragaria sp) and sweeteners in the Rumiñahui canton, province of Pichincha, aims to determine its viability, considering three main aspects: market study, technical study, and economic-financial study that goes hand in hand with the organizational framework. Focusing on the use of raw materials that do not meet the usual standards of the food industry makes them the central nucleus of the strategy for the production of the final product. The market analysis focuses on the reception of the product among potential consumers in the urban area of the Rumiñahui canton, province of Pichincha, considering purchasing patterns, presentation preferences, and taste acceptance. Simultaneously, the technical study allowed the identification of the optimal formulation through sensory tests and the selection of the appropriate technology, with the design of facilities in accordance with the regulations in force in the country. In the organizational framework, the mission, vision, policies, and corporate identity are outlined. A simple hierarchical organization chart was designed to detail the responsibilities and professional profiles of each collaborator. Finally, the economic-financial study evaluated the economic feasibility of the implementation of the plant, considering a time horizon of five years, calculating the total amount required for the initial investment of the project and the financial indicators, such as break-even point, Net Present Value, Internal Rate of Return, Payback Period and Return on Investment.
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    Proyecto de factibilidad para la implementación de una microempresa procesadora de helados de crema de leche con edulcorante en el cantón Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Naranjo Nieto, Karla Dayana; Ortiz Escobar, Jacqueline de las Mercedes
    The feasibility project to produce milk cream ice cream with sweetener in the Ambato canton, aims to determine its viability, considering four fundamental aspects of analysis: market study, technical study, organizational study, and economic-financial study. The market study made it possible to determine the acceptability of the product among potential consumers in the urban area of the Ambato canton, their purchasing tendencies, and their preferences in terms of flavor and presentation. On the other hand, through the technical study, the best formulation was established using a sensory analysis, the appropriate technology was selected to produce ice cream and a plant design of the microenterprise was made, taking into consideration the stipulations of the current regulations in the country. In the organizational study, the mission, vision, policies, and identity of the microenterprise were developed, and a simple hierarchical organization chart was drawn up detailing the roles and professional profile that each of the workers must fulfill. Finally, the economic-financial study evaluated the economic viability for the implementation of the microenterprise processing ice cream in the Ambato canton over a period of five years, calculating the total investment value required to start the project and financial indicators such as: equilibrium point (EP), Net Present Value (NPV), Internal Rate of Return (IRR), Investment Recovery Period (PRI), and the profitability on the investment (ROI).
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    Proyecto de factibilidad para la implementación de una microempresa productora de yogurt bebible saborizado con pulpa de mora en la ciudad de Latacunga
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Tapia Romero, Sabrina del Rosario; Ortiz Escobar, Jacqueline de las Mercedes
    The present project allows us to determine the feasibility of implementing a micro-enterprise to produce flavored drinkable yogurt with blackberry pulp in the Latacunga canton, through a feasibility study based on four study parameters: market analysis, technical study, administrative-organizational study, and financial study. The objective of the project is to introduce to the commercial market a line of dairy products such as yogurt drinks flavored with fruit pulp as an option to reduce the use of artificial flavorings and colorings that are used as chemical additives that can be harmful to the consumer's health because they cause side effects. The consumption of the product tries to be included in the target market as a strategy that is focused on the nutrition of the buyer, through the acquisition and introduction of yogurt to their daily diet. The market study determined the preferences and forms of consumption of the selected segment. The technical study identified the production capacity, process technology, and distribution of the plant, which is in the Latacunga canton, parish of Ignacio Flores. The administrative study established a hierarchical organizational structure with a solid business philosophy, consolidating Lácteos Tapia S.A. as a microenterprise dedicated to the production of quality dairy products. Finally, the economic analysis determined the feasibility and profitability of the project by applying a financial matrix where financial indicators such as VAN, PRI, TIR, ROI and break-even point (BEP) were obtained over a 5-year period.
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    Elaboración de un proyecto de factibilidad para la implementación de una microempresa de yogurt enriquecido con colágeno en la ciudad de Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Moposita Muzo, Andrea Soledad; Ortiz Escobar, Jacqueline de las Mercedes
    YOGUVID yogurt enriched with collagen is an innovative product that generates nutritional contributions and health benefits for the consumer; this project allowed determining the feasibility for the implementation of the microenterprise Lácteos Moposita to produce yogurt enriched with collagen in the city of Ambato, which has four levels of study such as the organizational, market, technical and financial study. The organizational study made it possible to establish the personnel, hierarchy and specific functions of the collaborators that will be used for the operation of the microenterprise, as well as the mission, vision, values and policies that characterize it. The market study revealed the needs and preferences of the potential consumer, determining that the innovative product is of interest to future customers in the urban sector of the city of Ambato. The technical study selected the equipment, utensils and inputs for the production of yogurt, and also established the daily production of product for the microenterprise to ensure its profitability and the yogurt production plant was located in the parish of Cunchibamba, due to the benefits it provides to the business. Finally, the financial study made it possible to determine the economic profitability for the operation of the microenterprise Lácteos Moposita over a period of five years, which was demonstrated through the results expressed in financial indicators such as Net Present Value (NPV), Internal Rate of Return on Investment (IRR), Investment Recovery Period (IRP) and Return on Investment (ROI).
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    Proyecto de factibilidad para la implementación de una microempresa de chorizo picante ahumado en la ciudad de Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Espinoza Betancourt, David Israel; Ortiz Escobar, Jacqueline de las Mercedes
    The present project allows to know if it is feasible to implement a spicy smoked sausage microenterprise in the city of Ambato province of Tungurahua, for these four key bases are needed: market study, project engineering, corporate structure, and analysis. financial. The purpose of the project is to offer a spicy smoked sausage to the market, which has chili in its formulation, which together with the smoked one, gives distinctive organoleptic characteristics to the product, and will act as conservation agents. Through a corporate study, the administrative requirements of the undertaking called Paysandú sausages. In the engineering of the project, the technology for the elaboration of sausage was applied, selecting materials, equipment and supplies, the productive capacity for an adequate functioning of the microenterprise was determined, a sensory analysis was applied for the election of the best formulation and in the best treatment (30 percent fat and 20 percent chili), a proximal and microbiological analysis was performed. Through a financial study, the viability and profitability of the project for its implementation was determined, based on financial indicators which were the Net Present Value of 29.717,69 dollars, Internal Rate of Return 67 percent, Break-even point of 2614 units/month and the Return on Investment with 159 percent, which determined that the microenterprise is profitable and can be implemented.
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    Elaboración de un proyecto de factibilidad para la instalación de una microempresa de gomitas nutricionales en el cantón Salcedo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Barreros Ortiz, Jéssica Sofía; Ortiz Escobar, Jacqueline de las Mercedes
    Nutritional gummies are a type of healthy candy due to their content of inulin (fiber), vitamin C and E; ingredients that provide nutritional benefits for consumers. For this reason, the present project allows to know the feasibility for the installation of a nutritional gummies microenterprise in the Salcedo canton, applying criteria that are based on the analysis of market study, administrative study, technical study and financial evaluation. In the market study, the macro and mesoenvironment of the gummies business was analyzed, the market segment was established, to which surveys were applied, to know the current trends and preferences of consumption. In the administrative study, it was determined that the Alimentaria Barreros microenterprise will function under a mission, vision, values, policies and an organization chart structured in a hierarchical manner, according to the positions of the personnel, the functions and the professional profile were specified. In the technical study, the location was selected, by means of the quantitative point method, the size, project engineering, proximal and sensory analysis, brand design, label and packaging, plant design and inventory policy were determined. Finally, in the financial study, for the initial investment, pre-operative expenses, working capital, short-, medium-, and long-term assets were considered, and the profitability of the microenterprise was evaluated through financial indicators, such as the Net Present Value. (VAN), Internal Rate of Return (IRR), Investment Recovery Period (PRI), Return on Investment (ROI) and Break-Even Point (PE).
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    Elaboración de un proyecto de factibilidad para la implementación de una microempresa procesadora de habas (vicia faba L.) fritas saborizadas en la ciudad de Latacunga
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Acurio Garay, Alison Abigail; Ortiz Escobar, Jacqueline de las Mercedes
    This project is carried out in order to know if the installation of a flavored fried beans processing microenterprise in the city of Latacunga is feasible, so it is important to focus the work on four different areas, which include the market study, the organizational study, technical study and financial study. The purpose of this study is to offer the consumer a traditional industrialized product, in the market study it was possible to identify the purchase intention, the consumption trend, the price that customers are willing to pay, as well as their consumption habits. The organizational study allowed to determine the required personnel, their functions and professional profile, as well as the mission, vision, values and policies of the company, defining Abi Snacks as the name of the micro-enterprise. The technical study, for its part, allowed defining the necessary engineering for the production of flavored fried beans, as well as the correct formulations for the three flavors, the production capacity, the necessary equipment and supplies, the location, the plant design, which will be located in the Ignacio Flores parish. The financial study made it possible to define the viability and sustainability of the microenterprise based on the implementation of financial indicators such as the Balance Point (PE), the Net Present Value (NPV), the Internal Rate of Return (IRR), the Profitability on the Investment (ROI) and the Period of Recovery of the Investment (PRI), which ensured that the company can be implemented.
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    Elaboración de un proyecto de factibilidad para la instalación de una microempresa de granola nutritiva en la ciudad de Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-03) Tamayo Ulloa, Abigail Fernanda; Ortiz Escobar, Jacqueline de las Mercedes
    The current project allows us to know the feasibility of installing a granola processing microenterprise in the Ambato canton of the province of Tungurahua, for which four fundamental pillars are required: market research, corporate study, technical study, and financial analysis. The project is based on the initiative to provide nutritious granola that contains the traditional peanut candies or roasted corn in the product's formulation. In addition, it seeks to contribute to the nutrition of the target market, for which habits were identified through market research, consumer trends related to potential granola customers, and a favorable reception was obtained for the idea of the new product. The corporate study determined a route and vision for the microenterprise's future with a transparent chain of command and a philosophy that identifies it. BeeNutri is the name of this undertaking. In the technical study, suitable production technology, equipment, materials, supplies were selected, and the production capacity for its correct operation was established, as well as the distribution of the plant, which will be located in the parish of Pishilata. Finally, through the financial analysis, the viability and sustainability of the project to be executed were known, for which financial indexes such as Net Present Value (NPV), Internal Rate of Return (IRR), Investment Recovery Period (IRP) were used, the same ones that determined that the microenterprise is profitable and can be installed in the city from Ambato.
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    Elaboración de un proyecto de factibilidad para la implementación de una microempresa dedicada a la producción de huevo deshidratado en el cantón Mejía
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-03) Rojas Campués, Lenin Alejandro; Ortiz Escobar, Jacqueline de las Mercedes
    A study was developed to determine the feasibility of implementing a microenterprise dedicated to the production of dehydrated eggs in Mejía. In order to achieve this target; market, corporate, technological and financial studies have been performed. The market study analyzed the potential market size of the new product. The administrative study was responsible for establishing the corporate structure of the microenterprise and the profile of the organization's employees. The technological study allowed to identify the location, the size of the project, select the machinery, equipment, suppliers and to know the proximal analysis of the dehydrated egg. Finally, the financial study demonstrated the economic profitability of the microenterprise based on the calculated financial indicators. The results obtained indicate that the production of the dehydrated egg would be 260 kg of dehydrated egg per day, packaged in polyethylene covers with self-closing with the trade name of OVOLAND. The equipment will be acquired in Ecuador and China, considering their transfer costs and necessary taxes. The profitability of the project is given by the financial indicators: the net present value (NPV) of 579,474.71 USD with an internal rate of return (IRR) of 99 percent in a recovery period from the third year; these values determined based on the initial investment and cash flow values for the first 5 years.
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    Elaboración de un estudio de factibilidad para la creación de una microempresa productora de té de hojas de guanábana (Annona muricata) y su comercialización en la ciudad de Santo Domingo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-03) Bravo García, Flor Itati; Ortiz Escobar, Jacqueline de las Mercedes
    The production of tea and infusions in Ecuador is an oligopolized market due to the fact that not many companies decide to invest in the transformation and elaboration of this aromatic drink, originating the importation of other teas. As for the natural wealth in Ecuador, this is vast and poorly exploited, due to the fact that there is no adequate investigation of the novel plants that exist and that provide health benefits to those who consume them, a fact for which the flavors of tea of traditional herbs prevail on the market. This project includes the study for the development of a new product: infusion based on soursop leaves. From an investigation of the leaves of the soursop plant, the market study of the competition and the determination of the target population, qualitative and quantitative investigations to collect valuable information for the product, as well as an organizational structure that indicates in detail the constitution of the company together with the functions and duties of the personnel in charge. It also presents a technical study that establishes the distribution of the plant, its geographical location, the manufacturing technology of the infusion and the physicochemical parameters of the raw material. Finally, a financial study was carried out where the costs of raw material, machinery and equipment required were determined, obtaining as a result a total investment of USD 59.115,29, a NPV of USD 4.748,92 and an IRR of 22.33 percent, indicating that the business is feasible to implement.