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Advisor(s)
Abstract(s)
O projeto tem como principal objetivo o estudo da Viabilidade económica e
financeira da transformação de um modelo de negócio tradicional e artesanal, num
modelo em escala, não alterando as características sensoriais do produto, nem o
processo artesanal de fabrico, permitindo também aumentar significativamente a area e
a frequência da sua disponibilidade.
A preservação e dinamização de produtos regionais e tradicionais como fator
diferenciador de negócio e de promoção de uma região são tidos em conta, prevendo-se
a candidatura ao reconhecimento e a certificação do produto por parte das entidades
competentes.
Neste contexto, antes da elaboração do plano de negócio foi necessária a
realização de testes de produto, com ligeiras alterações do processo que permitissem a
conservação do produto, a padronização de procedimentos e a uniformização do
produto final. Foram também realizadas provas sensoriais para determinar se algum dos
testes do produto era equiparável ao produto original. Ultrapassada esta fase, realizou-se uma prova de aceitação do produto no mercado, tendo esta obtido resultados
positivos.
É então elaborado o plano de negócios assente num modelo business to
business.
O projeto demonstra ter viabilidade apresentando um Valor Atual Líquido de
66.486€, uma Taxa Interna de Rentabilidade de 28,91% e um payback period de 3 anos.
The main objective of this project is to study the economic and financial feasibility of transforming a traditional and artisanal business model into a scale model, without changing neither the sensorial characteristics of the product, nor the artisanal manufacturing process, also leading to a significant increase of the area and frequency of its availability. The preservation and promotion of regional and traditional products as a differentiating factor in the business and promotion of a region are taken into account and, therefore, it is foreseen the application for the recognition and certification of the product by the competent authorities. In this context, prior to the creation of the business plan, there was the need to carry out the product test, with slight changes of the process to would allow the conservation, the Standardization of procedures and uniformity of the final product. Sensory tests were also carried out to define whether any of the products tests was equivalent to the original product After this phase, a survey of acceptance of the product in the market was carried out obtaining positive results. Therefore, it is created the business plan based on a business to business model The project demonstrates its viability with a Net Present Value of 66 486€, an Internal Rate of Return of 28,91% and a payback period of 3 years.
The main objective of this project is to study the economic and financial feasibility of transforming a traditional and artisanal business model into a scale model, without changing neither the sensorial characteristics of the product, nor the artisanal manufacturing process, also leading to a significant increase of the area and frequency of its availability. The preservation and promotion of regional and traditional products as a differentiating factor in the business and promotion of a region are taken into account and, therefore, it is foreseen the application for the recognition and certification of the product by the competent authorities. In this context, prior to the creation of the business plan, there was the need to carry out the product test, with slight changes of the process to would allow the conservation, the Standardization of procedures and uniformity of the final product. Sensory tests were also carried out to define whether any of the products tests was equivalent to the original product After this phase, a survey of acceptance of the product in the market was carried out obtaining positive results. Therefore, it is created the business plan based on a business to business model The project demonstrates its viability with a Net Present Value of 66 486€, an Internal Rate of Return of 28,91% and a payback period of 3 years.
Description
Trabalho de projeto
Keywords
Doçaria tradicional Plano de negócios Scale-up da produção Avaliação sensorial Estudo de mercado Traditional pastry Business plan Scale-up Production Sensory analysis Market study