Estudio de factibilidad para la creación de empresa que elabora vasos comestibles para el cuidado del medio ambiente.

Abstract

This work aims to determine the feasibility and profitability of creating a company that makes edible cups for the care of the environment, especially for the food service input industry. Currently, on the one hand, there are problems of environmental pollution due to the use of plastics or products such as single-use cups, and on the other hand, the trend towards the consumption of organic products with characteristics or components that help reduce the environmental impact, is increasing worldwide. In Ecuador, this trend is highly appreciated to the point that companies promote and carry out environmentally conscious practices. As part of these assumptions, the latent demand was proposed as a business whose product is an edible cup to serve coffee drinks as an alternative solution and seeks to replace the use of cardboard cups, plastic cups, single-use cups, etc. The trend of consuming environmentally friendly products has increased in recent years since the COVID 19 pandemic; therefore, the product will be free of preservatives and artificial flavorings and will be aimed at a market with medium and medium-high purchasing power. Try innovative products and try to lead a healthy lifestyle. For the study, a mixed approach, qualitative and quantitative research of descriptive and exploratory scope was carried out. Non-experimental design and cross-sectional cut. The population is made up of 355 companies to whom a survey was applied. A focus group was also applied. Among the main conclusions are that • Everyone agreed that an edible cup helps protect the environment, • The main reasons that would lead them to change the consumption of a coffee drink served in a cardboard, plastic cup for one made from an edible cookie are: Innovation, interest, new, novelty, environmentally friendly, flavor, a product that is eaten and drunk at the same time, on which aspect they would most draw attention are Design 16%, Quality 23%, Degradation 30% and Ease of use 31%. The profitability and feasibility of the business proposal was determined through financial indicators of a TMAR for the year of 11.54%, NPV for the year of $34,863.15 and an IRR for the project of 26% and a payback for the project of 26 months.