Estudio de prefactibilidad para la instalación de una pastelería para celiacos

• Autores: Cruz Revilla, Kenny Carlitos, Sierra Valencia, Andrea Mariana
• Formato: tesis de grado
• Fecha de Publicación: 2021
• Institución: Universidad de Lima
• Repositorio: ULIMA-Institucional
• Lenguaje: español
• OAI Identifier: oai:repositorio.ulima.edu.pe:20.500.12724/17164
• Enlace del recurso: https://hdl.handle.net/20.500.12724/17164
• Nivel de acceso: acceso abierto
• Materia: Bread industry; Gluten-free diet; Industrial projects; Prefeasibility studies; Industria del pan; Dietas sin gluten; Proyectos industriales; Estudios de prefactibilidad; https://purl.org/pe-repo/ocde/ford#2.11.04

This present pre-feasibility study evaluates the commercial, technical, economic, financial, and social feasibility of a bakery for celiacs installation in the city of Lima. The project is focused on celiac people from socioeconomic strata A and B who reside in Santiago de Surco, San Borja, Miraflores and San Isidro districts and who are 15 years of age and older. In addition, a survey of 30 people was conducted, from which it was concluded that the demand for the project in the first year would be 1,747 complete molds, which would increase by 187 complete molds annually and that customers are willing to pay for a portion of a dessert a little over S/13.00. The bakery will be in the Santiago de Surco district. This location was determined using the factor ranking methodology (macro and micro location evaluation), with the two main factors being proximity to the market and competition. It was also calculated that the size of the bakery is 2,495.00 complete molds per year, limited by the market factor. The plant's capacity is 277.83 complete molds per week, equivalent to 14,447.46 molds per year, which was found using the equivalent units method due to the different production processes of our products. Moreover, there is a high availability in the technology market (direct, indirect equipment, utensils, among others), as well as the manufacturing process and recipes for our desserts are widely known. In addition to this, the plant area is 90 m2, having as its main areas the production area and the customer service area. On the other hand, the company is made up of 5 people, where the store administrator is the legal representative and has two confectioners, a cashier, and a dispatcher under his command. The project will require an investment of S/80,063.68, which will be financed at 47.44% by BBVA Peru bank at an EAR (Effective Annual Rate) of 16.59%, which corresponds mainly to the purchase of direct and indirect equipment. Regarding the economic analysis, a net present value of S/ 49,040.57 and an internal rate of return with a value of 44.71% were obtained, while in the financial analysis S/ 57,164.64 and 60.38% were obtained, respectively. Similarly, the results of the social indicators are quite positive, with a labor productivity equivalent to S/55,978.60 per person in the last year of the project, a capital intensity of S/0.131 of investment to generate a value-added sol (Peruvian official currency), among other values. All of them based on the WACC (Weighted Average Cost of Capital), equivalent to 18.69%. Therefore, the pre-feasibility project to install a celiac pastry in the city of Lima is commercially, technically, economically, financially, and socially feasible.