Economic and financial viability study for artisanal production of Cabacinha cheese in Vale do Jequitinhonha region – MG
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista do Instituto de Laticínios Cândido Tostes |
Texto Completo: | https://www.revistadoilct.com.br/rilct/article/view/784 |
Resumo: | Cabacinha cheese is a product of great importance in the Vale do Jequitinhonha – MG region, contributing to the generation of work and income for family farmers. It is a product still little known, being elaborated on the homemade form by a great part of the farmers, which can compromise product quality and safety. In this way, the formalization of production through a family agroindustry, respecting the technical aspects regarding facilities and processing, can be an alternative to produce a safe and quality cheese. This work aimed to carry out a financial and economic feasibility study of a family agroindustry project for the processing of Cabacinha cheese, under appropriate conditions of good manufacturing practices, respecting the current legislation and adding value and quality to local production. The marketing and operational aspects of production are discussed, indicating the conditions that must be respected for the construction of the agroindustry and the processing of the milk until its transformation into the Cabacinha cheese. In the financial project, a projection of the company's cash flow was prepared for the first years of activity, as well as calculated the profitability, Net Present Value, Internal Rate of Return, and discounted payback. It can be concluded that the financial investment for the construction of artisanal cheesemaking is feasible, aiming the production of Cabacinha cheese in small-scale family agroindustry, in the Vale do Jequitinhonha region. The production will give the rural producers higher financial returns, contributing to the production of a food safe to consume, as well as respecting and strengthening local traditions. |
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Economic and financial viability study for artisanal production of Cabacinha cheese in Vale do Jequitinhonha region – MGEstudo de viabilidade econômica e financeira para produção artesanal de queijo Cabacinha na região do Vale do Jequitinhonha - MGartisanal cheese; family agroindustry; North of Minas Gerais; agroindustrial project.Ciências agrárias; engenharia de alimentosqueijo artesanal; agroindústria familiar; norte de Minas Gerais; projeto agroindustrial.Cabacinha cheese is a product of great importance in the Vale do Jequitinhonha – MG region, contributing to the generation of work and income for family farmers. It is a product still little known, being elaborated on the homemade form by a great part of the farmers, which can compromise product quality and safety. In this way, the formalization of production through a family agroindustry, respecting the technical aspects regarding facilities and processing, can be an alternative to produce a safe and quality cheese. This work aimed to carry out a financial and economic feasibility study of a family agroindustry project for the processing of Cabacinha cheese, under appropriate conditions of good manufacturing practices, respecting the current legislation and adding value and quality to local production. The marketing and operational aspects of production are discussed, indicating the conditions that must be respected for the construction of the agroindustry and the processing of the milk until its transformation into the Cabacinha cheese. In the financial project, a projection of the company's cash flow was prepared for the first years of activity, as well as calculated the profitability, Net Present Value, Internal Rate of Return, and discounted payback. It can be concluded that the financial investment for the construction of artisanal cheesemaking is feasible, aiming the production of Cabacinha cheese in small-scale family agroindustry, in the Vale do Jequitinhonha region. The production will give the rural producers higher financial returns, contributing to the production of a food safe to consume, as well as respecting and strengthening local traditions.O Queijo Cabacinha é um produto de grande importância na região do Vale do Jequitinhonha-MG, contribuindo para a geração de trabalho e renda para agricultores familiares. Ainda pouco conhecido, é elaborado de forma caseira e não padronizada por grande parte dos agricultores, o que pode comprometer a qualidade e segurança do produto. Nesse sentido, a formalização da produção através de uma agroindústria familiar, respeitando os aspectos técnicos quanto as instalações e processamento, pode ser uma alternativa para a sua produção de forma segura e com qualidade. Esse trabalho objetivou realizar um estudo de viabilidade econômica e financeira de um projeto de agroindústria familiar para a fabricação do queijo artesanal Cabacinha, em condições adequadas de boas práticas de fabricação, visando agregar valor e qualidade a produção local. Foram abordados os aspectos mercadológicos e operacionais da produção, indicando as condições que devem ser respeitadas para as instalações e para o processamento do leite até sua transformação no queijo. No projeto financeiro, foi elaborada uma projeção do fluxo de caixa da empresa para os primeiros anos de atividade, bem como calculados a lucratividade, rentabilidade, Valor Presente Líquido, Taxa Interna de Retorno e o Payback. Pode-se concluir que é viável o investimento para a construção da queijaria artesanal, visando a produção em regime de agroindústria familiar de pequena escala no Vale do Jequitinhonha. A produção irá proporcionar ao produtor rural maior valorização do leite, contribuindo para a produção de um alimento seguro para o consumidor, bem como, respeitando e fortalecendo as tradições locais.ILCTSouza, Bruna RandiPires, Christiano VieiraUbaldo, Juliana Cristina Sampaio RigueiraReis, Giann BrauneTrombete, Felipe Machado2020-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/78410.14295/2238-6416.v75i1.784Journal of Candido Tostes Dairy Institute; v. 75, n. 1 (2020); 45-58Revista do Instituto de Laticínios Cândido Tostes; v. 75, n. 1 (2020); 45-582238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/784/525https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/784/328Direitos autorais 2020 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2020-10-01T04:29:11Zoai:oai.rilct.emnuvens.com.br:article/784Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2020-10-01T04:29:11Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
Economic and financial viability study for artisanal production of Cabacinha cheese in Vale do Jequitinhonha region – MG Estudo de viabilidade econômica e financeira para produção artesanal de queijo Cabacinha na região do Vale do Jequitinhonha - MG |
title |
Economic and financial viability study for artisanal production of Cabacinha cheese in Vale do Jequitinhonha region – MG |
spellingShingle |
Economic and financial viability study for artisanal production of Cabacinha cheese in Vale do Jequitinhonha region – MG Souza, Bruna Randi artisanal cheese; family agroindustry; North of Minas Gerais; agroindustrial project. Ciências agrárias; engenharia de alimentos queijo artesanal; agroindústria familiar; norte de Minas Gerais; projeto agroindustrial. |
title_short |
Economic and financial viability study for artisanal production of Cabacinha cheese in Vale do Jequitinhonha region – MG |
title_full |
Economic and financial viability study for artisanal production of Cabacinha cheese in Vale do Jequitinhonha region – MG |
title_fullStr |
Economic and financial viability study for artisanal production of Cabacinha cheese in Vale do Jequitinhonha region – MG |
title_full_unstemmed |
Economic and financial viability study for artisanal production of Cabacinha cheese in Vale do Jequitinhonha region – MG |
title_sort |
Economic and financial viability study for artisanal production of Cabacinha cheese in Vale do Jequitinhonha region – MG |
author |
Souza, Bruna Randi |
author_facet |
Souza, Bruna Randi Pires, Christiano Vieira Ubaldo, Juliana Cristina Sampaio Rigueira Reis, Giann Braune Trombete, Felipe Machado |
author_role |
author |
author2 |
Pires, Christiano Vieira Ubaldo, Juliana Cristina Sampaio Rigueira Reis, Giann Braune Trombete, Felipe Machado |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Souza, Bruna Randi Pires, Christiano Vieira Ubaldo, Juliana Cristina Sampaio Rigueira Reis, Giann Braune Trombete, Felipe Machado |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
artisanal cheese; family agroindustry; North of Minas Gerais; agroindustrial project. Ciências agrárias; engenharia de alimentos queijo artesanal; agroindústria familiar; norte de Minas Gerais; projeto agroindustrial. |
topic |
artisanal cheese; family agroindustry; North of Minas Gerais; agroindustrial project. Ciências agrárias; engenharia de alimentos queijo artesanal; agroindústria familiar; norte de Minas Gerais; projeto agroindustrial. |
description |
Cabacinha cheese is a product of great importance in the Vale do Jequitinhonha – MG region, contributing to the generation of work and income for family farmers. It is a product still little known, being elaborated on the homemade form by a great part of the farmers, which can compromise product quality and safety. In this way, the formalization of production through a family agroindustry, respecting the technical aspects regarding facilities and processing, can be an alternative to produce a safe and quality cheese. This work aimed to carry out a financial and economic feasibility study of a family agroindustry project for the processing of Cabacinha cheese, under appropriate conditions of good manufacturing practices, respecting the current legislation and adding value and quality to local production. The marketing and operational aspects of production are discussed, indicating the conditions that must be respected for the construction of the agroindustry and the processing of the milk until its transformation into the Cabacinha cheese. In the financial project, a projection of the company's cash flow was prepared for the first years of activity, as well as calculated the profitability, Net Present Value, Internal Rate of Return, and discounted payback. It can be concluded that the financial investment for the construction of artisanal cheesemaking is feasible, aiming the production of Cabacinha cheese in small-scale family agroindustry, in the Vale do Jequitinhonha region. The production will give the rural producers higher financial returns, contributing to the production of a food safe to consume, as well as respecting and strengthening local traditions. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-10-01 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/784 10.14295/2238-6416.v75i1.784 |
url |
https://www.revistadoilct.com.br/rilct/article/view/784 |
identifier_str_mv |
10.14295/2238-6416.v75i1.784 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/784/525 https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/784/328 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2020 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2020 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 75, n. 1 (2020); 45-58 Revista do Instituto de Laticínios Cândido Tostes; v. 75, n. 1 (2020); 45-58 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
collection |
Revista do Instituto de Laticínios Cândido Tostes |
repository.name.fl_str_mv |
Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
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1809738128909402112 |