Bibliographic citations
Parra, J., Posadas, R. (2023). Estudio de prefactibilidad para la instalación de una planta productora de cerveza artesanal con camu camu (Myrciaria dubia) [Universidad de Lima]. https://hdl.handle.net/20.500.12724/18407
Parra, J., Posadas, R. Estudio de prefactibilidad para la instalación de una planta productora de cerveza artesanal con camu camu (Myrciaria dubia) []. PE: Universidad de Lima; 2023. https://hdl.handle.net/20.500.12724/18407
@misc{renati/235285,
title = "Estudio de prefactibilidad para la instalación de una planta productora de cerveza artesanal con camu camu (Myrciaria dubia)",
author = "Posadas Requejo, Renzo Arturo",
publisher = "Universidad de Lima",
year = "2023"
}
The study evaluates the commercial, technical, financial, economic and social viability of the installation of a fruity craft beer production plant. The product consists of craft beer to which camu camu is added to add flavor and vitamin C, using the properties of this fruit, native to the Peruvian Amazon, to create new flavors, in addition to using its benefits for people's consumption. For the market study, 385 surveys were conducted. The target audience is made up of the population in an age range of 25 to 55 years, belonging to NSE A and B, who lives in Lima and is interested in consuming camu camu-flavored craft beer. An annual demand of 126 175 liters is projected for the fifth year of the project. The sales channels are mainly associated bars. The potential demand for craft beer in Peru is 44 629 704,64 liters when compared to the per capita consumption of the neighboring country Argentina. After the analysis using the ranking of factors, it was determined that the factory headquarters will be in the department of Lima. After a microlocation study, the Carabayllo district was chosen as the location for the production plant. The determining factor to establish the size of the plant is the market size with 382,349 bottles of camu camu craft beer. The process consists of grinding, macerating, cooking, centrifuging, cooling, fermenting and packaging. The plant has an area of 380 m2. The total investment was S/ 603 216,32, 40% financed through a loan from a bank and the rest contributed by the shareholders. The project has beneficial results for the shareholders since it has a VANF of S/ 187 704,56, a TIRF of 36%, a benefit-cost ratio of 1,52 and a recovery period of 3 years, 4 months and 24 days. In addition, it was determined that the project is socially beneficial.
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