Estudio de prefactibilidad para la instalación de una planta productora y comercializadora de jamón cocido ahumado a base de carne de pato (Cairina Moschata)
Fecha
2021
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Universidad Antonio Ruiz de Montoya
Resumen
El presente estudio trata sobre la viabilidad técnica, económica, social y financiera de implementar una planta procesadora de jamón cocido ahumado elaborado en base a la carne magra de pato. Dicho producto estará dirigido al mercado de Lima Metropolitana de los Niveles Socio Económicos (NSE) A, B y C. En el capítulo 1 se conoce el planteamiento del problema, en ello se planteó los antecedentes, el problema, los objetivos, la justificación, el alcance de la investigación y la viabilidad del estudio. En el estudio estratégico se abordó el análisis macro entorno en el cual se concluye que, la certificación orgánica permite que el producto cumpla con las normas orgánicas, por otro lado, la evolución del PBI, que fue afectada por la pandemia del Covid-19 tuvo efectos negativos en la economía mundial, lo cual afecta la capacidad de consumo del producto en los hogares generando el cierre de varias industrias, el desempleo y las nuevas restricciones frente a la pandemia. Seguidamente, se procedió a analizarlas cinco fuerzas de Michael Porter. Con respecto al micro entorno, se elaboró el análisis interno AMOFHIT. Finalmente, se procedió a plantearla visión, misión, el análisis FODA y objetivos estratégicos y financieros de la empresa. En el capítulo 3, se desarrolló el análisis del estudio de mercado, se estableció el público objetivo el cual estará conformado por los NSE A, B y C, comprendidos en un rango de 18 hasta más de 55 años. Basándose en información primaria y secundaria sobre quienes consumen embutidos en Lima Metropolitana, se estimó la demanda y oferta histórica y su respectiva proyección, dando como resultado la producción de 237,263 Kg por año o 1,186,314 paquetes por año con un porcentaje de participación de mercado de 4.3%.Así mismo, se estableció el plan de marketing para la comercialización del producto a través del canal tradicional y moderno. En el capítulo 4,se aborda el estudio técnico donde se estableció la localización óptima de la empresa a través de la Macro y Micro localización. Dando como resultado que la planta procesadora será ubicada en el departamento del Cusco, distrito de Limatambo, contará con 323 m2 y la planta de crianza y beneficio estará ubicado en el
Distrito de Vilcabamba, la cual contará con 947 m2. Tras haber establecido la ubicación se procedió a obtener las dimensiones de las áreas según el proceso productivo, requerimiento del personal, máquinas y equipos, con todo ello, se realizó el plan de ejecución. Finalmente, se desarrolló el análisis del Sistema de Gestión de Calidad y la Evaluación ambiental. En el capítulo 5, denominado estudio legal y organizacional, se determinó el tamaño de la empresa, el tipo de sociedad y los aspectos tributarios. También, se detalló los aspectos laborales, el organigrama de la empresa, las funciones principales de los trabajadores y el servicio de terceros, así como seguridad, limpieza, asesoría legal, energía eléctrica, agua potable, internet distribución y almacén de Producto Terminado (PT). En el capítulo 6, denominado estudio económico y financiero, se determinó la inversión total que se requiere para el inicio del proyecto, el cual está conformado por la inversión fija tangible, intangible y el capital de trabajo, lo que redunda aproximadamente 1,432,906 soles para la ejecución del proyecto. La inversión de activos fijos será financiada en un 40% por aporte de terceros y en un 60% por el aporte de los socios y el capital de trabajo será financiada en un 50% por aporte de terceros y aporte de los socios. Finalmente, se obtuvo un VANE de S/ 723,237 soles con un TIRE anual del 41% y un VANF de S/ 723,463 soles con un TIEF anual del 69% anual, lo que nos lleva a concluir que el proyecto es viable. En el Capítulo 7 se presentó las conclusiones y recomendaciones para el proyecto de producción jamón ahumado cocido a base de carne de pato.
This study deals about the technical, economic, social and financial feasibility of implementing a processing plant for cooked smoked ham made from lean duck meat. Said product will be aimed at the Metropolitan Lima market of Socio-Economic Levels (NSE) A, B and C.In chapter 1 the problem statement is known, in itsbackground, the problem, the objectives, the justification, the scope of the research and the feasibility of the study were raised. In the strategic study addressed,the macro-environment analysis concluded that the organic certification allows the product to comply with organic standards, on the other hand, the evolution of GDP, which was affected by the Covid-19 pandemic, had negative effects in the world economy, which affected the capacity to consume the product in households, generating the closure of several industries, unemployment and new restrictions in the face of the pandemic. Next, we proceeded to analyze the five forces of Michael Porter. As soon as the microenvironment, the internal AMOFHIT analysis was developed. Finally, the vision, mission, SWOT analysis and strategic and financial objectives of the company were raised. In chapter 3, the analysis of the market study was developed, the target audiences established will be made up of NSE A, B and C, comprised in a range from 18 to 55 yearsof age. Based on primary and secondary information on those who consume sausages in Metropolitan Lima, from the historical demand and supply their respective projection were estimated, resulting in the production of 237,263 Kg ayear or 1,186,314 packages for a year with a market share percentage of 4.3 %. In addition, the marketing plan was established for the commercialization of the product through the traditional and modern channel. In chapter 4, the technical study is approached where the optimal location of the company was established through the Macro and Micro location. As a result, the processing plant will be located in the department of Cusco, Limatambo district, it will have 323 square meters and the breeding and processing plant will be located in the Vilcabamba District, which will have 947 square meters. After having established the location, we proceeded to obtain the dimensions of the areas according to the productive process, staff requirements, machines and equipment, with all this, the execution plan was made. Finally, the analysis of the Quality Management System and the Environmental Assessment was developed. In chapter 5, called the legal and organizational study, the size of the company, the type of company and the tax aspects were determined. Also, the labor aspects, the organization chart of the company, the main functions of the workers and the third party service, as well as the security, cleaning, legal advice, electricity, drinking water, the internet, distribution and Finished Product warehouse were detailed (PT). In chapter 6, called economic and financial study, the total investment required to start the project was determined, which is made up of a tangible,intangible fixed investment and a working capital, which results in approximately 1,432,906 soles for the project execution. The investment of fixed assets will be financed 40% by contributions from third parties and 60% by the contribution of partners and the working capital will be financed 50% by contributions from thirdparties and contributions from partners.Finally, a VANE of S / 723,237 soles was obtained with an annual TIRE of 41% and a VANF of S / 723,463 soles with an annual TIEF of 69% per year, which leads us to conclude that the project is viable. In chapter 7the conclusions and recommendations for the project to produce cooked smoked ham based on duck meat were presented.
This study deals about the technical, economic, social and financial feasibility of implementing a processing plant for cooked smoked ham made from lean duck meat. Said product will be aimed at the Metropolitan Lima market of Socio-Economic Levels (NSE) A, B and C.In chapter 1 the problem statement is known, in itsbackground, the problem, the objectives, the justification, the scope of the research and the feasibility of the study were raised. In the strategic study addressed,the macro-environment analysis concluded that the organic certification allows the product to comply with organic standards, on the other hand, the evolution of GDP, which was affected by the Covid-19 pandemic, had negative effects in the world economy, which affected the capacity to consume the product in households, generating the closure of several industries, unemployment and new restrictions in the face of the pandemic. Next, we proceeded to analyze the five forces of Michael Porter. As soon as the microenvironment, the internal AMOFHIT analysis was developed. Finally, the vision, mission, SWOT analysis and strategic and financial objectives of the company were raised. In chapter 3, the analysis of the market study was developed, the target audiences established will be made up of NSE A, B and C, comprised in a range from 18 to 55 yearsof age. Based on primary and secondary information on those who consume sausages in Metropolitan Lima, from the historical demand and supply their respective projection were estimated, resulting in the production of 237,263 Kg ayear or 1,186,314 packages for a year with a market share percentage of 4.3 %. In addition, the marketing plan was established for the commercialization of the product through the traditional and modern channel. In chapter 4, the technical study is approached where the optimal location of the company was established through the Macro and Micro location. As a result, the processing plant will be located in the department of Cusco, Limatambo district, it will have 323 square meters and the breeding and processing plant will be located in the Vilcabamba District, which will have 947 square meters. After having established the location, we proceeded to obtain the dimensions of the areas according to the productive process, staff requirements, machines and equipment, with all this, the execution plan was made. Finally, the analysis of the Quality Management System and the Environmental Assessment was developed. In chapter 5, called the legal and organizational study, the size of the company, the type of company and the tax aspects were determined. Also, the labor aspects, the organization chart of the company, the main functions of the workers and the third party service, as well as the security, cleaning, legal advice, electricity, drinking water, the internet, distribution and Finished Product warehouse were detailed (PT). In chapter 6, called economic and financial study, the total investment required to start the project was determined, which is made up of a tangible,intangible fixed investment and a working capital, which results in approximately 1,432,906 soles for the project execution. The investment of fixed assets will be financed 40% by contributions from third parties and 60% by the contribution of partners and the working capital will be financed 50% by contributions from thirdparties and contributions from partners.Finally, a VANE of S / 723,237 soles was obtained with an annual TIRE of 41% and a VANF of S / 723,463 soles with an annual TIEF of 69% per year, which leads us to conclude that the project is viable. In chapter 7the conclusions and recommendations for the project to produce cooked smoked ham based on duck meat were presented.
Descripción
Palabras clave
Ingeniería industrial, Estudios de viabilidad, Industria alimentaria
Citación
Jara, C. y Gonzales, M. (2021). Estudio de prefactibilidad para la instalación de una planta productora y comercializadora de jamón cocido ahumado a base de carne de pato (Cairina Moschata) [Tesis de pregrado, Universidad Antonio Ruiz de Montoya]. Repositorio Institucional UARM. http://hdl.handle.net/20.500.12833/2313