Proyecto de factibilidad para la creación de una empresa productora y comercializadora de yogurt natural en el cantón Tena, provincia de Napo, para el año 2017

The dairy products are nourishments with a high nutritional value, one of the most consumed and an important source of proteins is the yogurt because it contains calcium, vitamins, minerals and it is widely accepted in the market. The general objective of this thesis is to carry out a feasibility study for the creation of a company that produces and commercialize natural yogurt in Tena canton, province of Napo for 2017, in order to contribute with the social, economic and business development of this city. For this reason, the intention of this work is to offer to consumers a high quality product and of course, meeting their expectations under the best control of the process for its commercialization. For the present work, many methods like inductive, deductive, statistical, descriptive and analytical were used, with them, the information acquired could be analyzed in order to be able to carry out a deep study of the whole project. Using the investigation technique called poll which was applied to many families in the city, with a sample of 377 individuals plus a number of 12 deep interviews to suppliers like markets, supermarkets and grocery stores. For the market study, a population of 20.491,00 families was used as data input following the results of the last official census made in 2010. After data tabulation, it was determined that the potential demand is 14.753,52 families, the real demand is 7.671,82 families, the consumption per capita is 110, the effective demand is 244.731,38, therefore it can be concluded that the unsatisfied demand is 112.131,07 liters / day of this product for year zero. During the technical study, it was established that according to the machinery to be acquire, the company would have an installed capacity of 104,000 liters / day of natural yogurt; it will be located in the province of Napo, Tena canton, Tena parish in the streets Mimi Palacios and Las Palmas Avenue. The engineering of the project was execute such are the description of the production process, equipment and materials to be used in order to get the finished product, and finally, the design and distribution of every areas of the production plant was developed. An organizational study was done in which, it was established that the company would have five hierarchical levels: legislative, executive, advisory, support and operational. The organizational structure indicates the important aspects of the company’s structure, therefore, three organizational charts were designed: the structural, positional and functional. A manual of worker’s functions was also developed which contains all the norms and tasks that will be strictly followed by each one of the seven members of the company. The company will be constituted under the legal form of Limited Company; its corporate name will be Natural Yogurt Cia. Ltda. and its duration will be 10 years. During the financial study it was determined that the project would have an initial investment of $ 171.000,00 which will be covered by 82% by shareholder’s contribution and by 18% by a five-year term bank credit with BanEcuador at a rate of 11.26% of annual interest. The financial evaluation indicators showed positive results to ensure excellent returns of the project, in which, there was found a Net Present Value (NPV) of $ 87,640.34, an Internal Rate of Return (IRR) of 21.67%, a Cost-Benefit Ratio (CBR) which showed that for every dollar invested in the production of the natural yogurt, the company recovers $ 0.40, and a Pay Back Period (Payback) of 4 years 1 months and 24 days. On the other hand, during the sensibility analysis of the project It was determined that will be able to hold up a cost increase up to 12,97% and a revenue decrease up to 9.26%. It is concluded that this project is feasible, scalable and with an average long-term profitability that will far exceed the opportunity cost of the capital.

• Hovedforfatter: Gómez Ledesma, Karen Suleyca (author)
• Format: bachelorThesis
• Sprog: spa
• Udgivet: 2017
• Fag: ADMINISTRACIÓN DE EMPRESAS; FACTIBILIDAD; PRODUCCIÓN; COMERCIALIZACIÓN; YOGURT
• Online adgang: http://dspace.unl.edu.ec/jspui/handle/123456789/19699