Plan de negocios para la producción y comercialización de un producto destilado a partir de dulce de cabuya (Agave americana var) en la provincia de Cotopaxi

Abstract

The Cabuya Sweet or Misque is a traditional beverage from Cotopaxi; therefore, it is necessary to industrialize it into a distilled product. This work starts from a descriptive study, whose objective was to design a business plan that allows for the production and commercialization of the distilled product. The business plan includes market, technical, administrative, and financial evaluation studies. By studying the market, unmet demand was determined; the target market is aimed at consumers aged between 18 and 45 years. The technical study complied with the characterization of the raw material, obtaining a value greater than 14 degrees Brix; the pH obtained was between five and six; for fermentation, a total of six degrees Brix and a pH of five to four were obtained, in addition to having 5 percent alcohol. The analysis of the final product obtained ten degrees Brix, a pH of four, and reached 38 percent alcohol; these analyses were performed based on the INEN 1837 technical standard. The administrative study was structured, serving as the basis for the operationalization of the company. Finally, a Net Present Value (NPV) of $2,380 was determined with an Internal Rate of Return (IRR) of 37 percent, and the capital recovery time is around two years and three months; therefore, it is concluded that the project is financially profitable in the long term.