Análisis de factibilidad para la creación de una empresa fabricante de Crema de Whisky para la ciudad de Guayaquil.

Abstract

Ecuadorian cocoa maintains a representative market share worldwide. Despite this, the consumption of cocoa-based products with added value is low. The aim is to grant added value to said fruit in order to generate momentum and change in the productive matrix, contributing to the economic development of the country. The present investigation was carried out with the objective of analyzing the technical and economic feasibility for the creation of a Whiskey cream manufacturing company for the city of Guayaquil. For this, the present study maintained a descriptive exploratory scope under the deductive method and oriented to a mixed approach. To carry out the data collection, the use of surveys directed at 384 people living in the city of Guayaquil was used, and the interviews were applied to three owners of bars and nightclubs. Through market research, it was found that individuals would consider their purchasing action as long as the bottle is embossed glass and covers 1,000 ml. Another factor to consider was the texture, creaminess, sweetness and aroma of the cocoa-based whiskey cream and as soon as the promotion of said product was determined to be developed through social networks, sales points and merchandising. In general, the project is considered financially feasible since the IRR was 69.1% and the NPV maintained a value of $56,008.8.