Análise técnico-econômica de uma indústria de biscoitos tipo snacks sem glúten sabor tomate

• Autor(a) principal: Bezerra, Bárbara Kelly de Albuquerque
• Data de Publicação: 2021
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da Universidade Federal do Ceará (UFC)
• Texto Completo: http://www.repositorio.ufc.br/handle/riufc/63931
• topic: Novos produtos; Celíacos; Snacks

The focus of the development of new products in the food area values the practicality and the inclusion of people with dietary restrictions, a group that stands out in the restrictive are celiac, mainly by the lack of options in gluten-free fast consumption pasta and cookies. The work aimed to bring a formulation of a gluten-free snack type cookie composed of vegetables, among them tomato, onion and basil. The economic feasibility, construction, and organization of the factory in a 105m² plot of land in the city of Fortaleza, Ceará, was also studied. The methodology used was the determination of the ingredients added to the formulation, the production of the diagram of the production steps and the floor plan, and the calculations of economic feasibility were performed, among them were made the cash flow with the period of ten years, cost of operation, net present value (NPV), internal rate of return (IRR) and payback of the investment. Through the results it was characterized that the packages of flavored snacks with tomato sauce containing 45 grams, can be sold for R$4.00, a price lower than 30% of similar products sold on the market, and from this get a return on initial investment in less than 6 months, with this information it is concluded that the project designed and demonstrated has a fast and highly profitable return, especially for having a target audience in need of something innovative, tasty and healthy for your diet.