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Easy Fruit Essay

6666 words - 27 pages


Marzo de 2010

1. Resumen ejecutivo
2. Descripción del negocio
3. Descripción del personal necesario
4.1. Gerencia
4.2. Personal
4.3. Organigrama de la empresa.
4. Descripción del Proceso Productivo
5.4. Diagrama de flujo del Proceso Productivo
5.5. Descripción del Proceso Productivo
5. Investigación del Mercado
6.6. Mercado Total y Objetivo
6.7. Competencia
6.8. Momento de entrada al mercado
6. Estrategia de Mercado
7.9. Plan de Mercadeo
7.10. Ubicación
7.11. Tendencias de la Industria
7. Documentos Financieros
8.12. Inversión Inicial
8.13.1. ...view middle of the document...

Adicional a lo anterior el producto presenta un bajo porcentaje de humedad y conservación de las propiedades organolépticas muy similares a las del producto fresco en cuanto a color, olor y sabor.

La fruta se encontrará cortada en pedazos pequeños debido a los requerimientos del proceso, y su tamaño y peso favorecerá su transporte para la distribución y comercialización.

Los trozos crocantes de fruta EasyFruit a diferencia de los de fruta deshidratada guardan sus propiedades iníciales de color, sabor, olor y textura, es decir, conserva las propiedades organolépticas sin ningún tipo de aditivo.

Las ventajas:
* Conserva la mayor parte de la calidad dietética de los alimentos.
* Rehidratación instantánea sin necesidad de cocción.
* Peso reducido, 10 veces menor al peso inicial.( esto es un aspecto supremamente importante, pues esto hace que los costos de transporte se reduzcan considerablemente en comparación con una fruta fresca)
* Técnica de conservación que no necesita aditivos.
* Duración de 1 a 3 a;os dependiendo del empaque
* Almacenamiento sin condiciones particulares (No refrigeración).
* Una bolsa de 80g da un plato rehidratado de entre 300 y 350g.

El empaque son bolsas hechas de polietileno de alta densidad calibre 6 para que no le entre humedad al producto, con cierre zipper para que se pueda abrir y cerrar fácilmente conservando su humedad y la parte de adelante es transparente para que se pueda apreciar el producto. La decoración del empaque es con frutas para que sea fácilmente identificable y recordable por el usuario y presente una imagen de natural.

3.Estructura organizacional de la empresa
Nos permite organizar nuestra empresa por áreas de trabajo y crear una coordinación entre ellas

3.1 Gerente general: Natalia Martínez
Encargado de planear organizar dirigir las actividades necesarias para cumplir la visión y la misión de la empresa, mantener unidad en el equipo de trabajo, encaminar todas las áreas de la empresa hacia una misma meta.

Ingeniero de producción: Alejandro Ávila
Encargado de garantizar la calidad del producto, monitorear todas las actividades que se llevan a cabo en el área de producción, aumentar la capacidad y optimizar el proceso de producción, velar por el buen desempeño de las maquinas y de los operarios, aumentar al máximo la capacidad de producción

Ventas: Paula Báez
Garantizar el crecimiento sostenido de las ventas por lo menos en un 5% del año anterior, superando las expectativas del cliente y de la empresa, posicionar Easy-fruit como un producto 100% orgánico en el mercado, suministrar información continua sobre la situación del mercado, representar la empresa ante los clientes, buscar nuevos negocios, buscar e implementar nuevos incentivos para EL COMERIO EXTERIOR.

Administrativa: Sonia Poveda
Mantener siempre actualizada la información contable de la...

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