Carrera Ingeniería en Alimentos

Permanent URI for this collectionhttp://repositorio.uta.edu.ec/handle/123456789/808

Browse

Subject: search.filters.subject.ALIMENTOS ORGÁNICOS

Search Results

Now showing 1 - 2 of 2
  • No Thumbnail Available
    Item
    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.
  • No Thumbnail Available
    Item
    Análisis de las limitaciones de procesamiento de alimentos agroecológicos en la ciudad de Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Bravo Sánchez, Estefanía Carolina; Franco Crespo, Christian David
    At present, the agroecological production system is considered of vital importance due to the characteristics of the product that are related to the quality of the food, including reliability, durability and ease of maintenance. Agroecological food processing is sustainable and pollutes less than a conventional production system. In addition, the conventional system, having technified processes, results in greater energy and resource expenditure, directed unsustainable over time. The research aimed to analyze the limitations of agroecological food processing in the city of Ambato. The análisis was carried out through surveys applied to organic food producers that are located in the city of Ambato in order to determine what are the limitations for the production of organic food and the potentialities in agroecological production for the development of the market. The results obtained from the study indicate that there is a great diversity of foods in the area, which is why they give added value in the market, especially to the line of vegetables, fruits and cereals. The lack of knowledge and training is a limitation for agroecological producers to reach the market where theseproducts are directed. 11 percent of producers interviewed have organic certification, while 89 percent do not, which limits the marketing of their direct-to-consumer products in supermarkets. As a result, the development of value-added organic food production and its consumption should be encouraged even more.