Producción de carne deshidratada Macas 2012

Abstract

This thesis research pretends to show in Macas city, specifically in La Loma neighborhood, the feasibility for the elaboration and commercialization of beef jerky. Thus, it was established a technique research for the elaboration of the mentioned product, that goes from processing, beef jerky recipe, microbiology analysis, chemical and sensory analysis; all these will permit us to know the benefits of beef jerky and to exploit it for any commercial purpose in an untapped market, where the product or similar are not available. In same way, it was established a financial analysis of viability for the project thorough the Net Present Value (NPV), internal Rate of return (IRR) and break¬even analysis, to tell us if it is achievable to initiate with the commercialization of beef jerky in this city of Ecuador. Also, it is very important to punctuate that these kinds of products are almost inexistent in Ecuador, therefore many people don't know about these type of products yet; there are more opportunities to obtain success with these products because exists an untapped market.