Estudio de pre factibilidad para la instalación de una panificadora de panes nutricionales a base de granos andinos en la ciudad de Arequipa
Fecha
2020
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Universidad Antonio Ruiz de Montoya
Resumen
Este estudio presenta como objetivo principal la instalación de una panificadora que produzca panes a base de granos andinos como Quinua, Kiwicha y Cañihua, en el mercado inicial correspondiente a los distritos de Cerro Colorado, Yanahuaray Cayma. Los productos ofertados destacan por ser productos de alto valor nutricional e impacto local, por ser elaborados con materias primas andinas. La introducción de los productos está dirigida; con un precio competitivo, al sector socioeconómico A,B y C, con la finalidad de generar una nueva alternativa de consumo valorando las propiedades del producto. Se comprobó la viabilidad a través del estudio de pre-factibilidad, elaborando un estudio de mercado que permite cuantificar la demanda del proyecto a través del análisis de aspectos demográficos y económicos. Luego, se desarrolló el estudio técnico para localizar la planta de producción de pan según el método de factores ponderados. Después, se seleccionó el tamaño de planta a partir de un estudio de requerimiento de espacios. La última parte del proyecto desarrolló la evaluación empresarial para comprobar la viabilidad económica. En la evaluación económico-financiera, se hace un análisis en base a los impactos financieros, en donde se obtuvo que la puesta en marcha de esta propuesta requiere de una inversión inicial de S/. 72,410.00que será financiado en un 31% por los accionistas y el saldo 69% a través de una entidad bancaria a una TEA del 20% en un plazo no mayor a 5 años. Para evaluar la viabilidad económica y financiera se utilizó un COK del 27.35% anual que genera un VAN de S/69485.60yuna tasa interna de retorno económica (TIRE) de 57.86%. Los análisis de todos estos indicadores permiten aceptar la ejecución del proyecto al generar una rentabilidad para los accionistas.
The main objective of this study is the installation of a bakery that produces breads based on Andean grains such as Quinua, Kiwicha and Cañihua, in the initial market corresponding to the districts of Cerro Colorado, Yanahuara and Cayma.The products offered stand out for being products of high nutritional value andlocal impact, for being made with Andean raw materials.The introduction of the products is directed; with a competitive price, to the socioeconomic sector A, B and C, with the purpose of generating a new alternative of consumption valuing the propertiesof the product.The viability was verified through the feasibility study, preparing a market study that allows quantifying the demand ofthe project through the analysis of demographic, economic aspects. Then, the technical study was developed to locate the bread production plant according to the weighted factors method. Then, the plant size is selected from a space requirement study. The last part of the project developed an investment study to verify economic viability.In the economic-financial evaluation, an analysis is made based on the financial impacts, where it was obtained that the implementation of this proposal requires an initial investment of S / 72,410 Soles, which will be financed 31% by the shareholders and the balance 69% through a bank toa TEA of 20% in a term no longer than 5 years. Where, to evaluate the economic and financial viability, a COK of 27.35% per year will be used, which generates a NPV of S / 69485.6 and an internal economic rate of return (TIRE) of 57.86%.The analyzes of all these indicators allow accepting the execution of the project by generating significant returns for shareholders.
The main objective of this study is the installation of a bakery that produces breads based on Andean grains such as Quinua, Kiwicha and Cañihua, in the initial market corresponding to the districts of Cerro Colorado, Yanahuara and Cayma.The products offered stand out for being products of high nutritional value andlocal impact, for being made with Andean raw materials.The introduction of the products is directed; with a competitive price, to the socioeconomic sector A, B and C, with the purpose of generating a new alternative of consumption valuing the propertiesof the product.The viability was verified through the feasibility study, preparing a market study that allows quantifying the demand ofthe project through the analysis of demographic, economic aspects. Then, the technical study was developed to locate the bread production plant according to the weighted factors method. Then, the plant size is selected from a space requirement study. The last part of the project developed an investment study to verify economic viability.In the economic-financial evaluation, an analysis is made based on the financial impacts, where it was obtained that the implementation of this proposal requires an initial investment of S / 72,410 Soles, which will be financed 31% by the shareholders and the balance 69% through a bank toa TEA of 20% in a term no longer than 5 years. Where, to evaluate the economic and financial viability, a COK of 27.35% per year will be used, which generates a NPV of S / 69485.6 and an internal economic rate of return (TIRE) of 57.86%.The analyzes of all these indicators allow accepting the execution of the project by generating significant returns for shareholders.
Descripción
Palabras clave
Panaderías, Industria del pan, Estudios de viabilidad, Arequipa (Perú : Departamento), Ingeniería Industrial
Citación
Begazo, F. y Bravo, G. (2020). Estudio de pre factibilidad para la instalación de una panificadora de panes nutricionales a base de granos andinos en la ciudad de Arequipa [Tesis de pregrado, Universidad Antonio Ruiz de Montoya]. Repositorio Institucional UARM. http://hdl.handle.net/20.500.12833/2145