Carrera Ingeniería en Alimentos

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Start date: 2020Subject: search.filters.subject.ESTUDIO DE FACTIBILIDAD

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    Proyecto de factibilidad para la creación de una microempresa productora de un destilado tipo whisky Bourbon a partir de la materia prima local maíz (Zea mays) en el cantón Ambato provincia de Tungurahua, Ecuador
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Moyolema Freire, Vanessa Gissela; Cadena Carrera, Santiago Esmiro
    Whiskey is an alcoholic beverage widely consumed by the Ecuadorian population that generates significant income, however, this type of distillate is not commonly manufactured within the country. For this reason, the present investigation evaluated the feasibility of installing a microenterprise producing a Bourbon whiskey-type distillate in the city of Ambato from corn produced in the area. Within the feasibility study, market, technical, administrative and financial economic studies were carried out. The first analysis allowed to know the potential market and identified the internal and external factors of the environment. The technical part revealed that the processing plant has the capacity to produce 1,888 bottles of Bourbon whiskey per month and justified that the best location for the installation is the parish of Picaihua. The administrative analysis described the business philosophy, determined that the required workforce is 2 workers in production and explained the functions of each job. The financial indicators presented positive values with a NPV greater than zero, an IRR of 18 percent and a cost-benefit ratio that generate profits of 0.53 cents for every dollar invested. These data demonstrate that the project of a corn-based Bourbon whiskey-producing microenterprise is viable 4 and profitable over time.
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    Estudio de factibilidad para la creación de una microempresa productora de queso fresco enriquecido con quinua (Chenopodium quinoa Willd) en la parroquia San Lorenzo, provincia de Bolívar, Ecuador
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Barragán Domínguez, Andrea Estefanía; Cadena Carrera, Santiago Esmiro
    its production generates important economic income for the dairy and agricultural sector, due to its nutritional contribution. For this reason, the objective of this project was to prepare a feasibility study for the creation of a microenterprise that produces fresh cheeses enriched with quinoa in the province of Bolívar, Guaranda canton. The feasibility study supported the analysis of the corporate structure, market study and business environment, technical, corporate and financial study that determine the feasibility of its implementation. The market study helped to determine the potential demand for the product in relation to the competitive market, on the other hand, the technical study allowed to obtain a general perspective of the size of the project and engineering, where the production process was mainly detailed according to In accordance with Ecuadorian regulations, in the same way, a plant distribution was designed in order to achieve an efficient production process. Likewise, in the administrative study, the name of the microenterprise and an organizational structure that allows proper management were raised. Finally, in the economic study, it resulted in a VAN of 67 419.22 US dollars, an IRR of 28 percent, 3 years and 6 months of PRI and a cost-benefit ratio of 0.48 cents, through which it was determined that the microenterprise is profitable and feasible, it is say that its implementation would contribute to local development.
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    Estudio de factibilidad para la elaboración de una cerveza a base de malta de cebada y papa (Solanum tuberosum) como adjunto en el cantón Ambato perteneciente a la provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Chango Pandashina, Nina Abigail; Cadena Carrera, Santiago Esmiro
    The overproduction of potatoes represents a limitation for fair trade of this tuber within the Ecuadorian market, causing vulnerability to the sectors dedicated to potato cultivation and commercialization. Therefore, the present dissertation analyzed the financial feasibility of implementing a microenterprise dedicated to the production of beer made from barley malt and potatoes in the city of Ambato. The feasibility study consisted of several stages, including the respective market, technical, organizational, administrative, and financial studies. The market study allowed for an objective determination of the potential demand for the product within a competitive market. Subsequently, the technical study provided an overview of the project's size and engineering, primarily defining the process to be carried out, considering Ecuadorian regulations governing this type of product. Additionally, a plant distribution proposal was developed to enable an efficient production process. Similarly, the administrative study determined several important aspects for the company, such as the name of the microenterprise, product, labels, required workforce, and others. Finally, upon analyzing the financial study, it was determined that the creation of the URCUPI microenterprise is economically viable, as the results showed a Net Present Value (NPV) of 158169,81 USD, a 28 percentage Internal Rate of Return (IRR) and a Payback Period (PRI) of 1 year, with an initial investment of $130580 USD.
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    Estudio de factibilidad para la creación de una microempresa para la elaboración de una bebida energizante con guayusa (Ilex guayusa) y pepino dulce (Solanum muricatum) en la Provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Cañar Guapisaca, Jennifer Alexandra; García Pazmiño, María Eugenia
    In Ecuador, guayusa is a plant that has antioxidants and a large amount of amino acids, considering it a source of life. On the other hand, the sweet cucumber is rich in calcium and soluble fiber that helps the body as a moisturizer, since it is composed of antioxidants such as beta-carotene. The objective of this study was to determine the feasibility of creating a microenterprise to produce an energizing drink from guayusa (Ilex guayusa) and sweet cucumber (Solanum muricatum). The study used quantitative descriptive methodology (QDA) with the help of semi-trained panelists, establishing 4 sensory attributes such as color, smell, taste and acceptability, with the purpose of identifying the best relationship of these attributes, as well as a market study in order to identify whether the product is accepted. The results showed that the best relationship of the attributes was the combination of literal 10; color (5), smell (5), taste (5) and acceptability (5). Regarding the feasibility for the creation of the company, 85 percent of the EAP of Tungurahua (384), gave feasibility, at the same time, it was identified that one of the main strategies for product positioning is differentiation. The study concludes by indicating that the production of the energy drink under the Ilex Guayupe brand from guayusa (Ilex guayusa) and sweet cucumber (Solanum muricatum) was carried out under strict safety and quality standards established by Ecuadorian Technical Standard INEN 2411.
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    Análisis de factibilidad de la implementación de una empresa de alimentos orgánicos semi procesados con valor agregado en el cantón Pujilí
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Neira Salazar, Anahí Alexandra; Franco Crespo, Christian David
    This project was carried out for the development of a semi-processed organic food company with added value in the Pujilí canton, Cotopaxi province. The project analyzed the viability of the market, organizational structure and financial structure. As the main result of the market study, the demand for the product was evaluated, where it has a great reception by the population aged 25 to 45, obtaining a purchase intention of 90.6 percent of the surveyed population. In the organizational analysis, the positions that will manage the company were detailed, each one with its functions already designated and the mission, clear vision, so that the company can function in an ideal manner; In addition, the analysis of the best location for the plant, design of facilities, divided areas and business logo was carried out. The economic study confirmed the viability of the project, obtaining a NPV of USD 88,080.87, which is a promising scenario for the company, in relation to the IRR, a percentage of 44.28 percent was obtained and a recovery period of the initial investment in 14 months of operation of the company cost-benefit ratio and break-even point being its positive values. Therefore, the proposed undertaking is an excellent investment opportunity generating a great positive social, economic and environmental impact.
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    Estudio de factibilidad para la instalación de una microempresa procesadora de suplementos alimenticios a base de granos andinos en la ciudad de Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Martínez Masapanta, Erika Jeakeline; Paredes Escobar, Mayra Liliana
    Food supplements are products that complement nutrition through the macro and micronutrients that it possesses. For this reason, this research work studied the feasibility for the creation of a microenterprise in the city of Ambato dedicated to the elaboration of food supplements from of Andean grains such as amaranth, chia, quinoa and sacha Inchi. For this reason, this research work analyzed the administrative part, studies: market, technical and financial. The administrative part established the business philosophy, as well as its organization. The market study identified the environment that the company faces, in addition to segmenting it, evidencing a surplus for the commercialization of food supplements. The technical study established the engineering of the project with the necessary equipment and supplies for the different economic and financial scenarios. A feasibility was determined for the company with a base production and a commercialization greater than 1000 units, analyzing its monthly and annual behavior and a five-year projection. The microenterprise of food supplements presents a good scenario for its constitution in the city of Ambato, the same one that addresses issues of food security and sustainable development objectives (SDG), a competitive advantage is the industrialization of the national raw material and the power of negotiation with suppliers and customers, which allows the microenterprise to compete with the products of foreign companies.
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    Estudio de factibilidad del desarrollo de una bebida proteica a base de sangorache (Amaranthus quitensis), como una alternativa saludable en la ciudad de Ambato en la provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Herrera Morocho, Jessica Paulina; Cadena Carrera, Santiago Esmiro
    The project allowed to analyze the profitability and feasibility for the development of a protein drink based on sangorache (Amaranthus quitensis), in the city of Ambato in the province of Tungurahua. The study was based on four main pillars: market study, technical study, administrative study, and economic-financial study. Starting from the market study, where the main result was a good acceptability and interest on the part of the surveyed population, for the idea of developing a protein drink based on sangorache (Amaranthus quitensis), obtaining a purchase intention of 96 percent. The technical study described the process of production of the protein drink, including the equipment and machinery involved in the development of the project. Subsequently, the most appropriate location was determined, the administrative study was carried out where the values of the institution were established, the structure of the organization and the marketing plans to be implemented were proposed. Finally, the financial economic study was carried out, where the feasibility of the development of the protein drink was validated, the value of Cost Benefit is 1.04, which indicates that there will be profits with the execution of the project; with a NPV value of thirty-one thousand seven hundred and eighty-nine United States dollars with five cents (USD 12,356.74), the IRR value obtained was 17 percent and capital is expected to return in six years.
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    Estudio de factibilidad para la instalación de una microempresa productora de barras energéticas en la ciudad de Ambato a partir de cultivos andinos
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Franco Cepeda, Dennis Anthony; Paredes Escobar, Mayra Liliana
    The present investigation evaluated the feasibility of installing a microenterprise that produces energy bars in the Ambato city from Andean crops, for which market, technical, administrative, and economic-financial studies were carried out. The first analysis allowed knowing the potential market comprised of young and adults people between 15 and 29 years old, as well as identifying the internal and external factors of the environment through the SWOT analysis, Porter's five forces and PESTEL. The technical part showed that potential customers prefer to purchase the product in neighborhood stores and supermarkets, it also revealed that the plant has the capacity to produce 1,800 energy bars per day and justified that the best location for the installation is the Izamba parish. The administrative analysis described the business philosophy, determined that the required workforce is 5 workers and explained the functions of each job. The economic-financial evaluation established that for the installation of the microenterprise an initial investment of 25,337.23 dollars is needed and showed that from the first year greater income is generated than expenses, likewise the financial indicators presented positive values with a NPV greater than zero, an IRR that exceeds the interest rate of financial entities, a PRI of less than 2 years and a cost-benefit ratio that generates profits of 0.17 cents for every dollar invested. These data show that the project to install an energy bar production plant is viable and profitable over time.
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    Plan de negocios para la implementación de una empresa procesadora de productos cárnicos a partir de canales de cuy en el cantón Cevallos
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Tamayo Manobanda, Ricardo Jesús; Ortiz Escobar, Jacqueline de las Mercedes
    Traditionally, one of the star products of gastronomy in the Ecuadorian highlands are the dishes produced with guinea pigs, this has a lean and highly nutritious meat, due to which a large part of the meat-consuming market considers that it is a product that should be better marketed. In this project, a business plan is established that seeks to implement a suitable meat processing plant for the packaging of slaughtered guinea pigs, giving added value to the guinea pig carcass, such as marinating or precooking, in addition to lengthening the conservation time using techniques such as vacuum packaging and quick freezing. Associations and artisanal producers of guinea pigs will be the main suppliers of guinea pigs, thus working together with society. It is proposed to process 100 kilogram of guinea pigs per day, thus covering approximately 2 percent of the demand for it in the market. With an investment of 25,000 dollars, it is calculated that there would be a total recovery of the capital in approximately one year of work if the projected sales goals are met. The investment includes rental and adaptation of a processing plant, purchase of equipment that allows to meet the required production. The results of this business plan determine that the implementation of a guinea pig-based meat processing plant in the Cevallos canton is feasible.
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    Estudio de factibilidad para la creación de una microempresa para la producción de una bebida alcohólica destilada a partir del mucílago de cacao (Theobroma cacao) con sabor a chocolate en la cuidad de Tena, provincia de Napo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Paguay Cuvi, Yajaira Isabel; García Pazmiño, María Eugenia
    This project seeks to offer recognition and added value to the products of our country, promoting the use of raw materials considered as by-products. For this reason, faced with this approach, investment and financing amounts were determined, focused on its viability and profitability. A market analysis was carried out in which the demand and supply were identified through a survey applied in the city of Tena in an age range of 18 to 50 years in order to determine the unmet potential demand, followed by the technical analysis that established the optimal location of the plant, in addition to the ideal distribution of the plant taking into account the machinery, equipment, furniture and belongings, work area and the number of workers for the elaboration of the liquor with chocolate flavor, along with the description of the label with the respective ingredients, packaging and design of the brand and technical sheet. Finally, the study was evaluated that determined that the initial investment for the realization of the project is 20611.80 dollars and a financial analysis where a Net Present Value (NPV) of 12419.28 was obtained, with an Internal Rate of Return (IRR) of 26 percent, a benefit on the cost of 1.20 for each dollar invested and the time to recover the investment of the project is 2 years with 4 months, results that demonstrate the viability and profitability of the project.