Estudio de viabilidad para la creación de una empresa dedicada a la producción y comercialización de tortillas sin gluten en la ciudad de Cali

Abstract

Tortillas are considered a 100% functional product because they have special characteristics such as the ability to bend or roll up, to be used for sweet or salty applications, their easy and practical preparation, convenient storage for future meals and preparation of optimal recipes to take. In addition, Tortillas are popular in the Mexican gastronomy that is well received in Colombia among children, young people and adults of any age. Due to the above, the present analysis projects the creation of a company dedicated to the production and commercialization of Tortillas in communes 17 and 22 of Cali city, in which are exposed relevant characteristics that determine the viability of the assembly of said business unit and We analyze different socioeconomic, cultural, educational and geographic variables that affect the strategic decision making of an administrative nature. It is necessary to highlight key factors of the product to be offered, for that reason particularities such as the use of gluten-free raw materials, transgenic fats, flavorings and preservatives are highlighted, in contrast there are benefits and attributes focused on strengthening healthy eating habits in consumers And the significant contribution of vitamins, carbohydrates (fiber) and minerals (calcium, iron potassium).