Estudio de factibilidad para la creación de una empresa productora y comercializadora de condimentos naturales ecológicos, como medida para diversificar la industria alimenticias de la Ciudad de Guayaquil
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2017
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El presente trabajo de titulación surge como iniciativa de emprendimiento con el fin de
contribuir al dinamismo de la industria alimenticia de la ciudad de Guayaquil mediante la
producción y comercialización de un condimento natural libre de químicos y sustancias
preservantes o colorantes como los que existen actualmente en el mercado. El producto en
cuestión está elaborado utilizando un proceso ecológico de disecado de plantas y especias
mezcladas con sal marina, ofreciendo así un condimento que a diferencia de los de la
competencia, no genera ningún efecto negativo para el consumo humano. Mediante un
estudio de campo basado en encuestas se pudo diagnosticar el nivel de la demanda y la
aceptación que tendrá el producto, además se analizó el mercado para determinar el nivel de
competencia directa e indirecta que existe actualmente, misma que es realmente baja, a
diferencia de los productos sustitutos que en este caso serían los condimentos tradicionales, lo
cual permitió concluir que existe un gran potencial de crecimiento para el negocio que se va a
emprender. Mediante el estudio financiero se pudo verificar la factibilidad del proyecto y su
rentabilidad.
The present titling work emerges as an initiative of entrepreneurship in order to contribute to the dynamism of the food industry of the city of Guayaquil through the production and commercialization of a natural condiment free of chemicals and preservatives or colorants such as those that currently exist in the market. The product in question is made using an ecological process of dissecting plants and spices mixed with sea salt, offering a flavoring that unlike those of the competition, does not generate any negative effect for the human consumption. Through a field survey based on surveys, it was possible to diagnose the level of demand and the acceptance of the product. In addition, the market was analyzed to determine the level of direct and indirect competition that currently exists, which is actually low, unlike Of the substitute products that in this case would be the traditional condiments, which allowed to conclude that there is a great potential of growth for the business that is going to undertake. Through the financial study it was possible to verify the feasibility of the project and its profitability.
The present titling work emerges as an initiative of entrepreneurship in order to contribute to the dynamism of the food industry of the city of Guayaquil through the production and commercialization of a natural condiment free of chemicals and preservatives or colorants such as those that currently exist in the market. The product in question is made using an ecological process of dissecting plants and spices mixed with sea salt, offering a flavoring that unlike those of the competition, does not generate any negative effect for the human consumption. Through a field survey based on surveys, it was possible to diagnose the level of demand and the acceptance of the product. In addition, the market was analyzed to determine the level of direct and indirect competition that currently exists, which is actually low, unlike Of the substitute products that in this case would be the traditional condiments, which allowed to conclude that there is a great potential of growth for the business that is going to undertake. Through the financial study it was possible to verify the feasibility of the project and its profitability.
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CONDIMENTOS, ESPECIAS, ESTUDIO DE FACTIBILIDAD, RENTABILIDAD