INOVAÇÃO PARA LINHA DE ENSAQUE DE ERVA MATE, UM ESTUDO NA INDUSTRIA ERVATEIRA

• Autor(a) principal: MARTINS, ELOISA MARIA MORGUETE
• Data de Publicação: 2024
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações do UNICENTRO
• Texto Completo: http://tede.unicentro.br:8080/jspui/handle/jspui/2221
• topic: Erva Mate; Inovação; Capacidades Dinâmicas; Segurança de Alimentos; Yerba Mate; Innovation; Dynamic Capabilities; Food Safety; CIENCIAS SOCIAIS APLICADAS::ADMINISTRACAO

The yerba mate processing industry has a significant cultural, socioeconomic, and environmental impact on the southern states of Brazil. It is a native forest species of the region, and its traditional and agroecological cultivation connects rural farmers, indigenous people, and quilombola communities, playing an important role in the region's history. Yerba mate leaves are used for the preparation of stimulating beverages such as chimarrão, tererê, and tea, with a growing expansion into the international market. As a result, the yerba mate sector faces challenges related to sector automation and compliance with sanitary regulations. Objectives/problem: This technical report aims to propose improvements to optimize and automate the bagging process in a yerba mate industry in the state of Paraná. The problem situation addressed in this study is the lack of technological innovation for equipment in the production process in the Brazilian yerba mate sector. Theoretical framework:The study is based on dynamic capabilities and innovation, with a focus on the industry 4.0 approach aiming to improve operational efficiency and food safety. Methodology: To achieve the proposed objective, a qualitative research approach and a case study were conducted, involving semi-structured interviews with managers and operators of the industry. A total of seven interviews were conducted based on a literature review, and a theoretical framework was proposed that relates dynamic capabilities, innovation, and food safety, considering the typologies of product, process, and organizational innovations. The study was conducted at a yerba mate industry located in the city of Turvo (PR), focusing on organic cultivation for the international market, from November 2022 to August 2023. It aimed to understand the needs of managers and seek potential equipment partners involving automation and food safety. Results/ Implications: It was possible to identify the need for equipment adaptation to meet the sector's demands aimed at automating the process to optimize and standardize bagging. The results obtained showed a quick financial return, within a one-year timeframe, and an increase in estimated production. However, due to the lack of interaction between suppliers of bagging equipment with sanitary designs and the yerba mate industry, it was not possible in this study to carry out the equipment adaptation on site at the company. Contributions/Originality: The study has contributed to enabling the company to adopt new practices regarding innovation and automation. It was not possible to find equipment available in the market suitable for the bagging process using a free-falling metal detector, due to the current weight of the sacks and packaging material used. The research leaves open opportunities for future studies and a potential market niche for bagging equipment suppliers. Conclusions: Innovation can enhance efficiency and productivity while also ensuring quality, food safety, and worker well-being. Through research, it was possible to ascertain that the company has developed innovations regarding processes and products, demonstrating innovative organizational potential, thereby boosting the regional economy. Employees are engaged and aware of the benefits of using sustainable technology, and this approach showcases the company's dynamic capability to integrate and reshape resources and capabilities to adapt to environmental changes.