Estudio de factibilidad para la elaboración de chorizo con utilización de fécula de papa (Solanum tuberosum) como aglutinante en la provincia del Carchi’

The present research work consists of a “FEASIBILITY STUDY HOW TO MAKE SAUSAGE WITH THE EXTRACTION FROM POTATO STARCH” (Solanum tuberosum) as main producers in the province of Carchi, With the aim of using potato starch in the sausage industry, improving its price, quality, and income for small and medium potato farmers in the province of Carchi. Applying market research, it allowed us to analyze the market demand and identify our potential clients for the sausage with potato starch, afterwards. the investment and financing project is presented, then determine the structure of costs such as the fixed and variable which are used in the production, administration, and other services in the stages development of the product. Therefore, the financial analysis is carried out, which has helped us to determine the viability of the project according to the indicators such as the positive NPV of $ 5,754.64, the IRR 10.97%, with a profitability of 16% achieving a favorable outcome, the cost benefit is $1.12, which means that for every dollar invested in the project, 0.12 cents will be earned. Therefore, the recovery of capital investment will be in 5 years. In the development of the physicochemical analysis of the product, positive values were obtained in pH 6.1, protein 16.08%, fat 13.62% and ashes 3.7%, the same fulfill the Ecuadorian quality standards. After the results have been analyzed, it is recommended in starting the production of sausage with potato starch from the province of Carchi, which can get feasibility and profitability.

• Autore principale: Cusangua Fueltala, Diego Shampier (author)
• Natura: bachelorThesis
• Lingua: spa
• Pubblicazione: 2022
• Soggetti: FÉCULA; FACTIBILIDAD
• Accesso online: http://dspace.unach.edu.ec/handle/51000/9986