Evaluación de factibilidad de una planta procesadora de masa precocida de plátano verde.

Abstract

This study evaluates the technical and economic feasibility of implementing a processing plant for pre-cooked green plantain dough, frozen and vacuum-packed in Guayaquil. The initiative arises from the opportunity to reduce food preparation times and take advantage of the growth in the processed products sector with added value. The market analysis, conducted through surveys of the HORECA sector, confirmed high acceptance with 84% willingness to purchase. Establishments identified preparation time (56%) as their main operational bottleneck. In the technical aspect, the plant design utilizes the Systematic Layout Planning (SLP) methodology to optimize production flow within a 136.46 m² area. The process includes stages of reception, disinfection, partial cooking, milling, vacuum packaging, and flash freezing at -18 °C. The infrastructure ensures compliance with the ARCSA-DE-2022-016-AKRG regulation to guarantee food safety. Financially, the project requires an initial investment of USD 87 671.30. Profitability indicators show a Net Present Value (NPV) of USD 40 963.88 and an Internal Rate of Return (IRR) of 24.93 %. The investment recovery period is estimated at 4 years and 9 months. It is concluded that the project is viable, offering a strategic solution to strengthen the plantain value chain in Ecuador.