PREPARA PREPARACIÓN CIÓN Y EVALUAC EVALUACIÓN IÓN DE PROYECTOS PROYECTOS I
ÍNDICE 1. INTRODUCCIÓN----------------------------------------------------------------------------------------------- 2 1.1
ANTEC AN TECEDE EDENTE NTES-S------------------------------------------------------------------------------------------------------------------------------------------------ 2 -
1.1.1 DESCRIPCIÓN DE LA PLANTA: STEVIA REBAUDIANA ----------------------------------------------------------------------------- 3 1.1.2 USOS Y BENEFICIOS ------------------------------------------------------------------------------------------------------------------------------------------------------------ 4 1.1.3 ESTUDIOS REALIZADOS --------------------------------------------------------------------------------------------------------------------------------------------------------- 5 1.2 JUSTIFICACIÓN-----------------------------------------------------------------------------------JUSTIFICACIÓN------------------------------------------------------------------------------------------------------- 7 --------------------------------------------------------------------------------------------------------------------------------------------------- - 8 2. ANÁLISIS DEL SECTOR --------------2.1 ANÁLISIS DEL RUBRO--------------------------------------------------------------------------RUBRO---------------------------------------------------------------------------------------------- 8 2.2 CLASIFICACIÓN DE EDULCORANTES--------------------------------------------------------------- 9 2.5 ANÁLISIS ANÁLISIS DEL SECTOR EDULCORANTES EDULCORANTES SINTÉTICOS-------------------------------------SINTÉTICOS--------------------------------- ----- - 12 2.6 ANÁLISIS DEL SECTOR EDULCORANTES NATURALES-------------------------------------NATURALES---------------------------------------- 13 2.6.1 ANÁLISIS DEL SECTOR DE LA STEVIA---------------------------------------------------------STEVIA---------------------------------------------------------- 14 2.3 CULTIVO DE LA STEVIA-------------------------------------------------------------------------------- 14 -
3. DEFINICIÓN DE PROYECTO----------------------------------------------------------------------------- 16 3.1 CARACTERSTICAS DEL !RO"ECTO---------------------------------------------------------------!RO"ECTO---------------------------------------------------------------- 16 3.2 ANÁLISIS ANÁLISIS DE LA SITUACIÓN SIN !RO"ECTO-------------------------------------------------!RO"ECTO---------------------------------------------------- - 16 3.3 ANÁLISIS DE LA SITUACIÓN CON !RO"ECTO--------------------------------------------------!RO"ECTO--------------------------------------------------- 17 -
4. MARCO LÓGICO--------------------------------------------------------------------------------------------- 18 4.1 #ATRI$ #ATRI$ DE INVOLUCRADOS------------INVOLUCRADOS-------------------------------------------------------------------------------------------------------------------------------------- 18 4.2 ÁRBOL DE !ROBLE#AS--------------------------------------------------------------------------------!ROBLE#AS--------------------------------------------------------------------------------- 19 4.3 ÁRBOL DE OBJETIVOS----------------------------------------------------------------------------OBJETIVOS---------------------------------------------------------------------------------------- 2% 4.4 ANÁLISIS DE ALTERNA ALTERNATIV TIVA AS-------------------------------------------S--------------------------------------------------------------------------------------------------- - 2% 4.5 #ATRI$ DE #ARCO LÓ&ICO-------------------------------------------------------------------------- 21 -
5. ESTUDIO DE MERCADO-------------------------------------------------------------------------------------23
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PREPARA PREPARACIÓN CIÓN Y EVALUAC EVALUACIÓN IÓN DE PROYECTOS PROYECTOS I
5.1 DESCRI!CIÓN DEL !RODUCTO---------------------------------------------------!RODUCTO--------------------------------------------------------------------------23 ----------------------23 5.2 INVESTI&ACIÓN DE #ERCADO-------------------------------------------------------------------------23 5.3 ANÁLISIS DE LA OFERTA----------------OFERTA----------------------------------------------------------------------------------28 -----------------------------------------------------------------28 5.3 ANÁLISIS DE LA DE#ANDA---------------------------------------------------------------------DE#ANDA-------------------------------------------------------------------------------------29 29 5.4 !RECIO----------------------------------------------------------------------------------------------------------31 5.5 CO#ERCIALI$ACIÓN------CO#ERCIALI$ACIÓN----------------------------------------------------------------------------------------------------------------------------------33 ------------------------------------33 --------------------------------------------------------------------------------------------------------------------------------------------------- 34 IMÁGENES ILUSTRATIVAS ILUSTRATIVAS----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- 35 BIBLIOGRAFÍA----------------------------------
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PREPARA PREPARACIÓN CIÓN Y EVALUAC EVALUACIÓN IÓN DE PROYECTOS PROYECTOS I
5.1 DESCRI!CIÓN DEL !RODUCTO---------------------------------------------------!RODUCTO--------------------------------------------------------------------------23 ----------------------23 5.2 INVESTI&ACIÓN DE #ERCADO-------------------------------------------------------------------------23 5.3 ANÁLISIS DE LA OFERTA----------------OFERTA----------------------------------------------------------------------------------28 -----------------------------------------------------------------28 5.3 ANÁLISIS DE LA DE#ANDA---------------------------------------------------------------------DE#ANDA-------------------------------------------------------------------------------------29 29 5.4 !RECIO----------------------------------------------------------------------------------------------------------31 5.5 CO#ERCIALI$ACIÓN------CO#ERCIALI$ACIÓN----------------------------------------------------------------------------------------------------------------------------------33 ------------------------------------33 --------------------------------------------------------------------------------------------------------------------------------------------------- 34 IMÁGENES ILUSTRATIVAS ILUSTRATIVAS----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- 35 BIBLIOGRAFÍA----------------------------------
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PREPARA PREPARACIÓN CIÓN Y EVALUAC EVALUACIÓN IÓN DE PROYECTOS PROYECTOS I
PROYECTO DE INDUSTRIALIZACIÓN DE EDULCORANTES A BASE DE STEVIA 1. INTRODUCCIÓ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1.1 ANTECEDENTES L S0@ 0( , )/ '** +0 / >/'* (,+0* ,0 (0 * 0()'000 0 0/ (0*+' +0 /( /+0*( '<'(( +0 !*,;. A,,0 /'( ',(+'*0( 0()<'/0( ,@0*' ''0' +0 / S0@ +,*0 0/ (/' VI ' *' / 0 +0 /'( 0,*')0'( ( >/0( +0/ (/' I * / D*. B0*'. A0( +0 00* ''0' 0 E,*') / )/ /00 ; 0* ''+ +0(+0 / 0++ )'* /'( +'( ,*=0( +0 ,;'( )'( 0* @ / // GH-0 /' ,0 0 0( /0, (> G0* +,/0. E/ 0+,/'*0 K0(0@(+' ,0 (0 0?*0 +0 0// 0( )*'?+00 3%% @00( ( +,/0 ,0 0/ :* /( '( 0*( 00 , *+/0 ('* *0/ ; (0 ),0+0 ,(* )* *00)/* 0/ :* *0>+'. E 0>0' /( '( '00 /,(+'( +0 ('* +,/0 )0*' ,0 ' (' 0'//0( ; )'' '00 /'*=(. L ;'* )*0 +0 /'( /,(+'( '((0 0 '/,/( +0 0(0@(+'. L( '( (0( (' 0*0 2% ; 35 @00( ( +,/0( ,0 0/ :*. L S0@ ,*/ ( *0>* '00 ( +0 1%% 0/00'( ; 00( @'//0( +0>+'(. #,'( +0 /'( ,('( +0 S0@ (' ''+'( ''M 0+,/'*0 +0 0( 0 0+( 0 )(0/0*= 0 +,/0( 0 '>,*( 0 0*0/+( 0 ;',*0( 0 /0( 0. 0. A,,0 (0 ,( )/00 0 ,'( )=(0( '' , /0*@ )* 0+,/* / S0@ *0,+ 0( )'' >/* )* / ;'*= +0 / 00 ( 0*' '* 0( 0)0+' ''0*(0. A,/00 J) C B*(/ ; !*,; )*00 (0* /'( )*)/0( )*'+,'*0(. D0/ J) (0 0?0++' '+' 0/ (,+0(0 (' KJ'*+ #'/0*' 1984.
1.1.1 DESCRIPCIÓN DE LA PLANTA7 STEVIA REBAUDIANA S0@ *0,+ B0*. K;0* +,/0 0( , )/ *,(@ '** +0/ '*0(0 +0 !*,; )0*0000 / >/ +0 /( '),0(( ,0 *00 0 0(+' (/@0(*0 0 >'* +0 )/ (/+. F,0 +0(*) '00 0 19%5 )'* 0/ ,*/( #'(( S' B0*' '' , )/ 0*0 +0 4% 8% +0 /,*. L *= 0( >*'( >/>'*0 ; )0*00 >'*+' ,+0 0) ,0 )0( *> ; ' )*'>,+ +(*,;+'(0 0* +0 / (,)0*>0P 0( 0/ :' *' +0 / )/ ,0 ' 4
PREPARACIÓN Y EVALUACIÓN DE PROYECTOS I
'00 0/ 0(0@(+'. E )/( ,0 (0 )*') (0?,/00 )'* )0+'( +0 //'( 0 *0 *,0( (0 '(0*@+' ,+0 *> +0/ ((0 *+,/*. S,+ K198% '(0*@ ,0 /( *=0( >( ,+ 0 / (,)0*>0 ; /( *,0(( 0 /( '( ( )*'>,+( +0/ (,0/'. E/ //' 0( ,/ (,/0<'(' ( ' 0'( ),0(00 ' 0+0 /*(0 0( ( ' 0'( *>+'. D,*0 (, +0(**'//' / ' )'(00 *>'0( '*+'(0 ,/,/0 +0(),( +0/ )*0* /' @00@' //0+' )*'+,* ( 2% //'( 0 3 4 <'(. E '+'0( )( 0/ //' ),0+0 //0* ( , 0*' ; 0+' +0 /,*. L( '( (' 0/=)( '@/ ' /0'/+( )0,0<( ()/0(P '*+0 ' *0 +0+'P @00( 0 @0*/'(P /' @0//,+(. L ' 0( 0/ *' ' ;'* '0+' +0/ 0+,/'*0. U )/ *+ ( +0 , 0( 0 )*'+,* '+( (,( >/'*0(. L >/'* 0( 0*>*'+ )0,0< ; /,0 0 )=,/'( )0,0<'( 0*/0( ' ?/*0( *,)+'( 0 )=,/( '*'((. L )'/ 0( 0'>/P (0 +0 ,0 / )/ 0( ,'')/0 K)*'+* +0 )' 0()'*'>=' ; /(>+ '' )'= '/'*. E/ >*,' 0( , ,0' ,0 0( +(0+' )'* 0/ @0'. S0 /(> 0M /*' 0(*/ '(,*' >*/ ; '(,*' 0(*/. E/ 0*' S0@ 00 ( +0 1%% 0()00( 0 0/ '00 0*' +0 +'+0 0( '** )0*' S0@ *0,+ B0*. 0( / : 0()00 ' )*)'( 0+,/'*0( 0 /( '(.
1.1.2 USOS Y BENEFICIOS C'(,/+' ,/,+ +0 0(,+'( KA/,' +0 0//'( 0'+'( 0 0/ (,00 ),' (0 +0+,0 ,0 ( // +0 (0* , 0+,/'*0 ,*/ +' ; , 0?0/00 )'/,00 ,*/ (, '*( @*,+0(M 0( /0@000 )'0('* ; +,*P +0(@ ; + *0,/+' 0/ !Q ' @0/ +0(@' '' 0/ +0 / (*0 ; / '*. #,; ,0 )* /( @=( *0()*'*(. T00 0>0'( 00>'('( 0 / ('* +0 / *( )'* /' ,/ >@'*00 0/ +0(0(' +0/ '/0(0*'/ +0(0/0. E( @(' +/+'* )'* 0(' 0( ,0 )* 0/ '*. E( , '?+0 ' *0*=(( (/*0( / T V0*+0. E( ; (0 0( *0/+' 0(,+'( ('*0 (, @0/ +0 '(( @/0(.
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
1.1.3 ESTUDIOS REALIZADOS A /' /*' +0 /'( <'( +0(+0 (, +0(,*0' (0 *0/*' @*'( 0(,+'( +0 @0( ,0 *0>**' /( ,/++0( 00>'(( +0 0( )/ ', (0 0' /,( +0 0//(M 1887 A'' B0*' )'* )*0* @0 +',0 0/ ,(' +0 / 0* +,/0 0 !*,; ; / '* E,)'*, *0,+, B0*' 190 B0*' @,0/@0 +0(* / 0* +,/0 / 0*' S0@ 1931 D'( ,='( >*0(0( B*+0/ ; L@0//0 0?*0*' (0@'(+0 0 *(/0( +0 /( '( +0 S0@. 19!1 S0 ,( / S0@ '' , 0+,/'*0 /0*@' )* &* B*0< +0+' / 0((0 +0 :* +0+' /'( /',0'( /00(.
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l "*l+)!&$%" &!%-/-+-&l #&+&!-$& "# ,*%&0:$-+) "#
%",)!&l,"$%" P!)-'-&. 1991- L FDA 0+' , )*' )'*0 ('*0 /( '( +0 S0@ 0 /'( E(+'( U+'(. 199 L F''+ + D*, A+(*' KFDA +0 /'( EEUU )*' / S0@ ,'*+' (, @0 (/' 0 /( 0+( ,*(( >0( +0 ' 0*>0** ' /'( 0*0(0( +0 /( +,(*( )*'+,'*( +0 0+,/'*0( *>/0(. 2000 L U E,*')0 0 0/ )0*(' )* ,0 S0@ *0(0 / 0*+' 0,*')0' '' , /0' ,0@' ' '' , *0+00. 2003 !*,; 0@= +',0'( / C'( +0/ C'+0? A/0*,( ('/+' , *' *0,/+'* +0 S0@ '' +@' +0 /0'(.
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):/00 0 A(, /( '/,('0( +0 / @0( 0=> ('*0 0/ ,(' +0 / S0@ 0 0/ *0' ; )*0@0 +0 / +00( ,0 //0@ ( +0 8 <'( (' *0()'(/0( +0/ )*';0' !*'>. D*. J0))0(0 )'* D* ; )'* !*,; !*'>. D*. B**'/.
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2. ANÁLISIS DEL SECTOR !* )/0* '**000 0/ )*';0' 0( +()0(/0 00* 0 ,0 0/ ')'*0' ' +0/ (0'* ,*0*' '' +0 '*'( )'( +0 0+,/'*0(.
2.1 ANÁLISIS DEL RUBRO E( )' / )*'+, +0 S0@ 0 B'/@P ( 0*' 0( )'*0 0@* (, )*'+, )*'@0+' /( @0( ')*@( ' ,0 (0 ,0 ; (, 0>0' ,/)/+'* +0 *0* (''0'' +0 00>' )0,0<'( )*'+,'*0(.
9
PREPARACIÓN Y EVALUACIÓN DE PROYECTOS I
L S0@ '' 0* )* ' )*'0(+ 00 , )'0/ 0*+' 0 E,*') ; 0()0/00 0 J) ( : ( 0/ )*'+,' /'* / 0*> +0 G)*'+,' 0'/'. E/ )=( ,0 ,/00 '(,0 ( S0@ 0( J) 0 , )/ @*0++ +0 )/'0( ' /0'( (/+'( ' ': 0 / +0 )'0(. C' 0( )/ 0 '*'( )=(0( (' 0/'*+'(M 0+,/'*0( '('( )* / )0/ ; '( 0(,/0( )* / > ; '* 0/ (' 0/ A @0/ ,+/ los
principales productores de Stevia están en Paraguay, Brasil y Japón y
son: (Principales compañías del rubro) !ACIFICA SRL.-
!*,;
STEVIAFAR#A INDUSTRIAL S.A.-
B*(/.
DANI!!ON IN AND CQE#ICAL INCOR!ORATED FUJI CQE#ICAL INDUSTRIES CO
J)
LTD.- J)
#ARU$EN CQE#ICALS CO LTD - J) #ORITA TA#A
A&AU O&"O LTD.- J)
BIOCQE#ICAL CO. LTD.- J)
TOIWA
!Q"TOCQE#ICAL CO. LTD.- J)
TO"O SU&AR REFININ& CO.
LTD. J)
2.2 CLASIFICACIÓN DE EDULCORANTES L )/* 0+,/'*0 @00 +0 / )/* / G+,/'* ,0 (> +,/'*. L'( 0+,/'*0( (' (,(( )0( +0 0+,/* , /0' , 0+ ' , 0+0' ++'/0 , ('* +,/0. E?(0 0+,/'*0( /*'( ; 0+,/'*0( ' /*'( K('( ; ,*/0(.
EDULCORANTES CALÓRICOS
U' +0 /'( 0+,/'*0( ( ''+'( 0 ,0(*' 0+' 0( 0/ :*. D0*' +0/ 0*+' +0/ :* (0 +>0*0 +'( )'( +0 )*)/0( +0 )*'+,'(M A:* *,+' ,0 (0 )*'+,0 ('/00 +0 < +0 :* ; A:* /' ,0 (0 )*'+,0 ' +0 < +0 :* '' +0 *0'/.
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PREPARACIÓN Y EVALUACIÓN DE PROYECTOS I
E/ :* *0>+' 0( '@' +0+' ,0 (, *0>0' '@0*0 0 , ,*00 0 ,*00. A+0( 0( ('+ /( *0( +0/ +> +0 / (*0 +0(/> *0*'0(/0*'(( >*' + '*+' '0(++ 0 ,/0* +0 0('' '/0(0*'/ 0( 0*@'( )*'/0( +0 *,/ )0*0?/++ +000* 0) ; +00(. E/ (,00 T/-1 ,+*' *0(,0 /'( +('( 0+,/'*0( /*'(M T&'l& 1
PRODUCTO Azúcar refinada
Azúcar pulverizada
Edulcorante de maíz
Dextrosa
Sacarosa
DESCRIPCIÓN
USOS
Producto de la industrialización del jugo de la caña de azúcar
Bebidas refrescantes, chocolates, yogurt, leche, pastelería industrial, etc.
Sacarosa finamente triturada
onser!a las !erduras en su forma agridulce, pastelería industrial, prolongar el frescor y aroma de alimento horneados, etc.
"i#uido resultante de la combinación de maltosa, glucosa y de$trosa
Bebidas carbonatadas, productos horneados, mermeladas, etc.
%lucosa combinada con agua
&ndustria alimenticia '()*+, especialidades medicinales ')*+, refrescos y jugos ')*+ y productos l-cteos ')*+, entre otros.
%lucosa y fructosa
%omas de mascar salsas dulces y bebidas de bajo contenido calórico.
Azúcar sin refinar
!aporación de la humedad del jugo de la caña de azúcar
Bebidas refrescantes, salsa para carnes, conser!as de frutas y !erduras, etc.
Azúcar crudo / morena
Se obtiene de la caña de azúcar constituido por cristeles secos de la sacarosa
/epostería, pastas, etc.
Fructosa
s azúcar en forma natural en tudas las frutas
0ugos de fruta, bebidas carbonatas y alcohólicas y repostería, etc.
Glucosa
s un almíbar formado por la harina de maíz
1zúcar para caramelos, dulces, helados, mermelada y repostería.
F*"$%"7 E/'* )*') 0 (0 >'* '0+
11
PREPARACIÓN Y EVALUACIÓN DE PROYECTOS I
EDULCORANTES NO CALÓRICOS SINTTICOS
L'( 0=>'( +0(,*0*' /'( 0+,/'*0( ('( ,=00 >0( +0 / ++ +0 188% ; /'( ',@0*' )'* 00*= 0 0/ +0 +00' +0 199%. S0 0+' 0 0/ 0*+' +0+' 00(++0( /0( '' / +00( 00* / /=0 )*0@0* /( *0( ; )* / )*0(*) +. L'( 0+,/'*0( *>/0( 00 *0*=(( ',0(M (' ,; '( 0 /'*=( *0+,0 0/ '0+' 00*' /'/ )'* )'' ' : ,*00 / '*(' ; (0 /0 *,;0 0>0'( '@'( )* / (/,+. A ', (0 ,0(* /,'( +0 0//'(M PRODUCTO
T&'l& 2 DESCRIPCIÓN
A()*0
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L( *0'0( 0@( ('*0 / (/,+ +0 /'( 0+,/'*0( 0*'*00 0'+'( (' , /*' *0>/0' +0 / 00(++ +0 ),/(* 0 0/ 0*+' , )*'+,' /*0 +0 0>0'( '@'( )* /'( '(,+'*0( ; ,0 (, @0 ,)/ /( >,'0( ' +0/ :* '' +0 /'( 0+,/'*0( *>/0(. E*0 0//'( (0 0,0*M PRODUCTO
T,
T&'l& 3 DESCRIPCIÓN
A )** +0/ >*,' +0 H0>0 +0 Á>*
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12
PREPARACIÓN Y EVALUACIÓN DE PROYECTOS I
#'0/ Q0*+,/ E(0@'(+' B*0
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2.4 ANÁLISIS DEL SECTOR AZUCARERO L +,(* ,*0* '/@ (0 '0* 0 0/ +0)*0' +0 S C*, +'+0 , 4 0'( )*@+'( K&,* L B/ S A,*0/' ; 13:*' ; 00 , (,)0*>0 ,/@+ +0 75.%%% Q. L (0,+ ' 0 )'* 0( / *0 +0 B0*0' 0 0/ +0)*0' +0 T* (' 0 +'+0 (0 /'/ 0/ 0' +0 )*')0++ +0/ E(+' +'+0 (0 ,/@ 0* +0 1%.%%% Q. L( >*( +0 0*( )* 0(0 )*';0' (' '(*+( ',M T&'l& 4 VARIABLE
1997
1998
1999
2000
2001
2002
2003
Superficie cosechada [hectáreas
93.270
93.090
89.619
83.838
86.222
96.397
105.742
!roducci"n [#$%$
2004(p)
2005(e)
107.540
108.558
4.125.696 4.241.310 4.159.869 3.601.748 3.859.309 4.320.784 5.164.080 5.256.495 5.332.833
F*"$%"7 E/'* )*') 0 (0 +'( +0/ UDA!E
2.5 ANÁLISIS DEL SECTOR EDULCORANTES SINTTICOS A ', (0 )*0(0 , / / 5 *0(,0 +0 /'( 0+,/'*0( ('( '>0*+'( 0 B'/@M T&'l& 5
NOMBRE DEL COMPOSICIÓN PRODUCTO
CQUER DULCRE
A()*' S* A0(,/>0 A()*' " A0(,/>0
PRESENTACIONES
PRECIOS
PAÍS DE ELABORACIÓN
T/0( K7%%
295 B(.
A*0
L,+' K1X2L T/0( K5%%
15 B(. 16 B(.
E.E.U.U.
13
PREPARACIÓN Y EVALUACIÓN DE PROYECTOS I
LADIET
A()*' " A0(,/>0
T/0( K12%
247% B(.
C'/'
NECTAR SWEET
A()*0
T/0( K3%%
462% B(.
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A()*' " A0(,/>0
T/0( K12% &'( !'/@'
185 B(. -
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2. ANÁLISIS DEL SECTOR EDULCORANTES NATURALES A ', (0 )*0(0 , ,+*' *0(,0 +0 /'( 0+,/'*0( ,*/0( '>0*+'( 0 B'/@M T&'l&
NOMBRE DEL COMPOSICIÓN PRODUCTO
E* D,/0 S0@
E'/',-+0/
E(0@'(+'
PRESENTACIONES
!'/@' K1%% S'*0( 1 *
PRECIOS
47.6 B(.
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23.8 B(.
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25 B(.
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15 B(.
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2..1 ANÁLISIS DEL SECTOR DE LA STEVIA
14
3% B(.
PAÍS DE ELABORACIÓN
C'/'
B'/@
PREPARACIÓN Y EVALUACIÓN DE PROYECTOS I
E/ 0+,/'*0 (0 +0 S0@ (0 /(> '' , )*'+,' +0 '(,' K0( ,/+' 0 0/ '*. A (, @0 (0 /(> '' )*'+,' )* /( 0)*0(( ; ,0 0 )*0 +0 /'( )*'+,'( 0*+'( +0 /( 0)*0(( +0 /0'( 0 @*'( )=(0(. L( +(( )*0(0'0( +0 )*'+,'( 0 (0 / S0@ (0 )*0(0 ',M T&'l&
PRESENTACIÓN
DETALLE
P)l)
Las hojas de Stevia se procesan a través de uno de los varios étodos de e!tracci"n# noralente con una $ase de a%ua o alcohol et&lico. 'l polvo resultante# noralente $lan(uecino# contiene di)erentes porcentajes de %luc"sidos dulces.
77
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Se disuelven r*pidaente. +oralente contienen 'stevi"sido junto con otros ,n%redientes.
17
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L=9*-)#
/n jara$e concentrado hecho de las hojas secas a $ase de a%ua alcohol claros: una soluci"n de cristales de 'stevi"sidos disueltos en a%ua# alcohol o %licerina.
% EN EL MERCADO
6
F*"$%"M E/'*+' 0 (0 +'( +0 @0( )*')
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CLIMA
15
PREPARACIÓN Y EVALUACIÓN DE PROYECTOS I
L S0@ (0 ,/@ 0)0*,*( 0*0 2% ; 25ZC *00 0*0 /'( 5%% ; 16%% ('*0 0/ @0/ +0/ * (, 0( 0 '( ' (0 /, ('/* )0*' )'' /00. E( , )/ +0 * +)/++ ; /( ++0( +0 /, ),0+0 '*'/*(0 ' @0*+0*'( ' >/*'(. A/,( '( +0 /( *0'0( +0 /'( V//0( ; /'( ",( 0 B'/@ (0 (/ / ,*/ +0 S0@.
SELECCIÓN DEL TERRENO
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REPRODUCCIÓN
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16
PREPARACIÓN Y EVALUACIÓN DE PROYECTOS I
COSECA
L '(0 (0 +00 *0/* ,+' /( )/( 0( )'* >/'*00* )* '00* 0/ ?' '0+' +0 /,(+' 0( *0'0+/0 0* 0/ '*0 ,'( 5 1% +0/ (,0/'. L( '( (0 '/' 0 +0 0/ 0+ ('* ' /' (0+'/ +,*0 / *+0 ; '0 )* 0@* 0/ *' +0 / < +0(),( +0 +'( +=( +0 (0+' /( '( (0 +0()*0+0 +0/ //' ' >/++.
3. DEFINICIÓN DE PROYECTO 3.1 CARACTERÍSTICAS DEL PROYECTO E/ )*';0' (0 ( 0/ ,/@' '@+'* ; ,; *0/0 +0 / S0@ )*0(0 )*';0'0( )*'('*( +0/ 0*+' '/ 0 0*'/. L( )/'0( +,(*/0( '' 0+,/'*0 ('*0 ; +0('0 +0 /'( 0>0'( )*'+,+'( )'* 0/ ,(' +0 ''( ; (,(( ,=( 0 / @++ *')0,* (0* )*0+( + @0( ( )'* /'( '(,+'*0( +0/ ,+' (= '' @00 (,0+0+' 0 0/ J) ; )=(0( +0/ (,+0(0 ('. !* ,0 /0 (, ;'* )'0/ S0@ 00 ,0 (0* ,/+ ':00 /*' )/' '' , *0+00 /0' ' 0+,/'*0 ; / +,(* +0 S0@ +00 ',* 0>'+'(0 0 0(0 '0@'. S 0*' 0( +()0(/0 (0,* ,/+' 0/ 0*+' ,/ )0*+' )* )'+0* ** ),0*( +0/ 0*+' )'0/.
3.2 ANÁLISIS DE LA SITUACIÓN SIN PROYECTO E / ,/++ B'/@ '(,0 , )*'0+' +0 335 +0 :* )0*) ,/ '+' ' 0/ '(,' )'* 0+' +0 /0' ;X' 0+( )*'0(+( /' ,/ 00* K' 00** /*' )/' )*'/0( +0 (/,+ 0 '+'( '('*'(. Q0 = +'+0 (0 0"$"!& l& $"+"#-& +0 *0* /0*@( ,0 ;,+0 / ('/, +0 0(0 )*'/0. S 0 ,/00 0 0/ 0*+' '/ (0 ,0 ' +>0*00( )*'+,'( (,(,'( +0/ :* 0('( ('( )*'+,0 0>0'( '@'( )* / (/,+. A(= (' ' (0 ,0 ' ,
17
PREPARACIÓN Y EVALUACIÓN DE PROYECTOS I
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3.3 ANÁLISIS DE LA SITUACIÓN CON PROYECTO C' / *0 +0 , )/ +0 +,(*/ +0 S0@ 0 B'/@ (0 /'**= ** 0/ 0*+' +0 / )'/ + ; ' )*'/0( +0 (/,+ ((>0+' +0 0( >'* / 00(++ +0 '* ' , 0+,/'*0 NATURAL ; +0 /++ ' , )*0' 0(/0. S0 **= +0 0@* 0 >'** / )'/ +0/ )0/*' ,0 '//0@ /*' )/' 0/ '(,' 0?0(@' +0 :* ; *+*/0( , ') /0*@. #0+0 0/ )*';0' (0 ,( 0@* )/=00 / ,(' +0 0(0 )*'+,' +),)
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18
PREPARACIÓN Y EVALUACIÓN DE PROYECTOS I
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4. MARCO LÓGICO 4.1 MATRIZ DE INVOLUCRADOS Grupos afectao s
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19
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4.2 ÁRBOL DE PROBLEMAS A ', (0 )*0(0 0/ *'/ +0 )*'/0( )* 0/ )*';0'M
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PREPARACIÓN Y EVALUACIÓN DE PROYECTOS I
4.3 ÁRBOL DE OB?ETIVOS
4.4 ANÁLISIS DE ALTERNATIVAS D0*' +0/ /(( +0 /0*@( (0 /* /( (,00(M
ANÁLISIS DE LA VIABILIDAD FINANCIERA Y ECONÓMICA
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21
PREPARACIÓN Y EVALUACIÓN DE PROYECTOS I
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ANÁLISIS INSTITUCIONAL
E 0/ +0(**'//' +0/ )*';0' (0 0/'** / 0(*,,* (,'/ +0 / 0)*0( (= '' /( 0(*0( (0* +')+( *0/+' , /(( +0 /( +>0*00( /0*@( )* /,0' 0/0* 0/ 0'* '+0/' (0,*. E/ /(( (,'/ +0//0 (0* +0(**'//' 0 ),'( )'(0*'*0( +0 0(0 )*';0'.
ANÁLISIS DEL MEDIO AMBIENTE
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ANÁLISIS DE GENERO
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22
PREPARACIÓN Y EVALUACIÓN DE PROYECTOS I
T&'l& 8
MATRIZ DE MARCO LÓGICO
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23
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PREPARACIÓN Y EVALUACIÓN DE PROYECTOS I
5. ESTUDIO DE MERCADO 5.1 DESCRIPCIÓN DEL PRODUCTO E/ 0+,/'*0 )*'+,*(0 ' / (0* +0 0(0 )*';0' (0* , )*'+,' +0 '(,' >/ 0 (,( '( 00+' '' '0@' /*' )/' '@0**(0 0 , )*'+,' 0*0+' )* / )*'+, +0 /0' ; 0+(. E/ )*'+,' '>*0+' )'* 0/ )*';0' //0@* 0/ '*0 +0 *lS%"-& E/ ,/ )'+* (0* +(>*,+' 0 +>0*00( )*0(0'0( ,0 (0 +0(*0 ',M PRODUCTO Stevia en polvo
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.
PREPARACIÓN Y EVALUACIÓN DE PROYECTOS I
5. ESTUDIO DE MERCADO 5.1 DESCRIPCIÓN DEL PRODUCTO E/ 0+,/'*0 )*'+,*(0 ' / (0* +0 0(0 )*';0' (0* , )*'+,' +0 '(,' >/ 0 (,( '( 00+' '' '0@' /*' )/' '@0**(0 0 , )*'+,' 0*0+' )* / )*'+, +0 /0' ; 0+(. E/ )*'+,' '>*0+' )'* 0/ )*';0' //0@* 0/ '*0 +0 *lS%"-& E/ ,/ )'+* (0* +(>*,+' 0 +>0*00( )*0(0'0( ,0 (0 +0(*0 ',M PRODUCTO Stevia en polvo en so&res Stevia en polvo a Granel Stevia Gotas Stevia en ta&letas
T&'l& H PAC+,S 2 3gr4 5) Sobres 2)) Sobres
DESCRIPCIÓN ada sobre contiene el poder endulzante de cucharaditas de azúcar Se tiene la e#ui!alencia de 2 3gr4 6 7.8 39cal4
2) 3gr4 ) 3gr4
specializado para bebidas
7) 3ml4
5) tabletas
:e r-pida disolución y usado para bebidas
F*"$%"7 E/'* )*') 0 (0 +'( '0+'( .
!* +0+* /( )*0(0'0( '>0**(0 (0 /*' /'( +('( )*'+,'( ,0 (0 0,0* ,/00 0 0/ 0*+' ; (0 +0+ )'* /'( ( )'),/*0(. E/ )'*00 +0 S0@'(+' 0 + ,' +0 ,0(*'( )*'+,'( "$ "$+*"$%!& "$ "l !&$0) " &l
12 6 (0+' ')/00+'( ' +/,;00( ; '*'( +@'( K0/ /(( (0 @0* ( +0//+' 0 / +0(*) +0 )*'0(' +0 )*'+, +0 0(0 )*';0' C+ 0),0 //0@* 0/ /'')' +0 / * 0/ '0+' 00*' ++ ; /( +'0( +0 ,(' )* 0/ /00.
U$ &%) & +)$#-"!&!#"6 "# l& +&$%-& " +)$#*,) !),"-) -&!-) )! "!#)$&6 l& +*&l "#%& "#%-,&& "$ 2 J0!=&K6 "#%& "#%-,&+-$ /*" "<%!&=& " *$& +),&!&+-$ & $-"l #*&,"!-+&$)6 9*" %&,'-:$ "# &l-& %&,'-:$ &!& B)l--&.
24
.
PREPARACIÓN Y EVALUACIÓN DE PROYECTOS I
5.2 INVESTIGACIÓN DE MERCADO D0+' ,0 / S0@ 0( , )*'+,' ,; )'' ''+' 0 0/ 0*+' 0*' / +0+ (= '' / '>0* ; '*( )*0>0*0( )* /'( 0+,/'*0( ' (0 0,0* ,>+. !* / 0>0' 0( 00(*' *0/* , 0(,+' +0 0*+' ,/+' >,00( +0 >'* )** )* *0'0* >'* +0/ 0'*' ; /*/ )* '* +0('0( +0 0* 0>00. OB?ETIVO
E/ '0@' +0 0( @0( +0 0*+' 0( ''0* /'( '( +0/ '(,+'* ' *0()0' / ')* +0 0+,/'*0( (= '' /( ++0( '(,+( )'* 0('(. SEGMENTACIÓN
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
POBLACIÓN CIUDAD7 E / ,++ +0 L ! (0 00 , 0( +0 / )'/ '/ +0 263%381 0( +0 '+( /( 0++0( ; (0?'( )* 0/ <' 2%%6 K+'( '0+'( +0/ INE
MERCADO POTENCIAL7 C'**0()'+0 / )'/ ;'* 2% <'(. E/ )'*00 +0 / )'/ ;'* 2% <'( 0 / ,++ +0 L ! '**0()'+0 1367798 0( /' ,/ 0,@/0 ( 0/ 52 \ +0 / )'/ '/. 25
.
PREPARACIÓN Y EVALUACIÓN DE PROYECTOS I
MERCADO REAL7 E( / )'/ ,0 '**0()'+0 /'( 0(*'( 0'+'( 0*'*00. E/ )'*00 +0 / )'/ ,0 '**0()'+0 0('( 0(*+'( 0( +0 11.3 \ 0 L ! +' '0+' +0/ *0(*'( +0 0(*'( 0''( @0/ S,+*.
MERCADO OB?ETIVO7 E( , )'*00 +0/ 0*+' *0/ /,/*(0 0+0 / 0,0(. ENCUESTA
S0 ** +0 *0/* , 0(,+' ,@' *@( +0 /( 0,0(( ' 0/ '0@' +0 0@/,* >'*0( )'*0( ,0 ('M o
T)' +0 0+,/'*0( ,0 (0 '(,0
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5
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5
5
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5
5
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5
5
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5
TOTAL
T&'l& 1
26
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PREPARACIÓN Y EVALUACIÓN DE PROYECTOS I
ENCUESTA EDULCORANTES NATURALES C' 0/ > +0 +0(**'//* , )*'+,' +0 /++ ; 0(/0 '+'( / ,0@ 0)*0( G *lS%"-& 0( ,; 0*0(+ 0 ''0* (, ') ; )*0>0*0( )* '*/0 , )*'+,' '*+0 (,( 00(++0( 0( )'* 0(' /0 )0+'( >@'* +0 *0()'+0* 0 (0 (, 0?)0*0 )0*('/ /( (,00( )*0,(M
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MUCAS GRACIAS L0 *+00M
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PREPARACIÓN Y EVALUACIÓN DE PROYECTOS I TAMAO
DE LA MUESTRA
S0 0(/0 ,0 / )*0, ,0*' 5 K_R0)/*= ,(0+ (, 0+,/0 ,/ )'* '*' ,0 ,*/ /*0 +0 /'*=( )' )* +'( ; (, )*0' 0( 0,@/00 / +0 /'( 0+,/0( *>/0(` 0( / +0 ;'* )'* )* 0/ +0(**'//' +0 ,0(*' )*';0' 00*+' /'( (,00( *0(,/+'(M Ea ) ; (
5 ; 75
75 ; 55 55 1delante
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PREPARACIÓN Y EVALUACIÓN DE PROYECTOS I
ANÁLISIS DE RESULTADOS
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6% 55 92 73
EDADES
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!re)unta * +
6 18 34 3% 88 %31
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!re)unta '( Encu$
6% 55 92 73
!re)unta + !re)unta , Si '!olvo #a&l$ li.u$
55 52 79 55 241 %84
3 % 6 3 12 %31
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L'( *0(,/+'( '0+'( )** +0 / 0,0( (0* ,/+'( ; /+'( +0 >'* ( )*0( 0 +0(**'//' +0 /'( +('( ),'( +0/ )*';0'.
5.3 ANÁLISIS DE LA OFERTA D0+' ,0 0/ )'*00 +0 S0@ )'*+ )*'+,+ ; (, ++ +0 0?(0( (' *0+,+'( ')*+'( ' '*'( )*'+,'( / ++ '>0*+ +0 S0@ 0( +>=/ +0 ,>* ; ' (0 ,0 ' >'* (0,+* 0()0> )* 0(0 *,*'. S /'( +0 ')00 0 / )*'+, +0 S0@ 0 / ,++ +0 L ! 0?(0 +'( )*'+,'*0( +0 S0@ /'( ,/0( (' GA/0'( ,*/0( IRU!ANA / ,/ 0 / ,/++ ' '>*00 / ++ +0 S0@ *0,0*+' )'* / )'/ (= '' )'' )'(00 /'( *0,*('( 0'/'( +0,+'( )* / +,(*/ 0 *+0( ++0(. !'* '* )*0 (0 00 GE'/'-N,-D0/ / ,/ 0( , *'0)*0( ,0 (0 +0+ / )*'+, ( +0 0* *0(/ +0 0(0 )*'+,'. E '( ('( ' (0 ,0 ' )*';0'( +0 (> +0 / )*'+, +0 , )/ 0(*' +0 )'('0'. 29
.
PREPARACIÓN Y EVALUACIÓN DE PROYECTOS I
T'+' 0 , 0+,/'*0( +0 '+' )' K*>/0( ; ,*/0( 0?(0 @*( 0)*0(( ,0 0/'* 0('( )*'+,'( ; ,0 (' )'*+'( B'/@ / +0(*) +0 0('( )*'+,'( >,0 +0(**'// 0 0/ /(( +0/ *,*' +0 0(0 >'*0 )0*' / ,> +0 / )'* ' (0 0,0* +()'( ; 0 0/ (' 0 0/ ,/ (0 00(*' '00* 0( >'* (0 +00* ,+* 0++0( 0()0/+( )* / *0'/0 +0 +'( 0 /( >*'0*( ; +,( +0/ )=(.
C&'" "#%&+&! 9*" &#%& "l ,),"$%) #" "#%>$ !"&l-&$) "#/*"!)# &!& +)$#"0*-! -+& -$/)!,&+-$ ) &l0*$& "#%-,&+-$ +)$/-&'l"6 " /*"$%"# #"+*$&!-&# * )%!&# "$%-&"#6 9*" #" !"#"$%&!&$ "$ "l #"0*$) -$/)!," " "#%" !)"+%). 5.3 ANÁLISIS DE LA DEMANDA D0+' ,0 )'' (0 ,0 ' >'* +0 / +0+ +0 0+,/'*0( )* 0(0 )*';0' (0 (,* '' +'( (*'( +0 / +0+ >*( 0(+( )** +0 +'( '0+' 0 /( 0,0( ; 0 /( 0('0( 00*/+( ,/+' >'*0( +0 ')* ' / )'/.
DATOS ISTÓRICOS DE LA DEMANDA
C'' >,0 0'+' 0*'*00 ', (0 ,0(* 0/ )*'0(' +0 /,/' +0 /'( +'( (*'( )* / +0+M
C)$#*,) &+%*&l7 E/ '(,' ,/ +0 0+,/'*0( K0?/,;0+' 0/ :*6 0( 0/ )'*00 +0/ 11.5 \ +0 )0*('( ;'*0( 2% <'( 0 / ,++ +0 L ! ,/)/+' )'* / 0( +0 '(,' +*' +0 0+,/'*0 )'* )0*('M -
+)$#*,) &$*&l )! "!#)$& 2
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PREPARACIÓN Y EVALUACIÓN DE PROYECTOS I 24156396 N 2'3 − L. P .O ×
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D0 >'* (/* (0 '0+* / +0+ (* )* /( +0( <'(. L'( +'( '0+'( (0 ,0(* 0 / / - 11M T/ - 11
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DE%A'DA A!A5E'#E [#%
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PROYECCIÓN DE LA DEMANDA
L )*';0 +0 / +0+ )* /'( (,00( <'( (0 *0/' '(+0*+' ,/ +0 /( >,'0( +0 *0*0( (0 )*'? ( / ,*@ 0 ,0(*' )* ,0(*' (' 0( , >, /0/ ' / (,00 0,M .
] KD a 1%3.57 c 1.82 KA<'
U ()0' ,; )'*0 +0/ )*';0' 0( ,0 )*00+0 *'* , )'*00 +0 / +0+ +0 :* 0+0 >'* ; )*'' +0/ )*'+,'. E(0 )'*00 >,0 '0+' )** +0 /( 0,0(( *0/+( K)*0, 5. R0/+' , '**0 +0 /'( @/'*0( ' )'* / *0(,/+' ,0 0/ %.9 \ +0 / +0+ ,/ +0 :* K3%36%% +0 '0/+(X<' ),0+0 '@0**(0 0 ,0(* +0+ )'0/. E/ *0' +0/ 0*+' 0*'*00 31
.
PREPARACIÓN Y EVALUACIÓN DE PROYECTOS I
0'+' (0 *0/* (,)'0+' ,0 / + +0/ )'*00 +0 / +0+ )'0/ +(),0( / ' K%45 \ *0(,/* )* /'( )*0*'( 5 <'( +0 +' 0/ )*';0' ; 0 (, '/++ /'( *0(0( <'(. S0 '' , >'* +0 0,@/0 0*0 )++ +0 0+,/0' 0*0 0/ :* ; / S0@. T'+( /( )*';0'0( ; 0('0( +0 / +0+ (0 )*0(0 ', KT/ 12M T&'l& 12 A4-
2 2 2 2H 21 211 212 213 214 215
DE%A'DA DE%A'DA A!A5E'#E [#% !-#E'63A7 [#%
11449 11631 11813 11995 12177 12359 12541 12723 129%5 13%87
4554 4554 4554 4554 4554 91%8 91%8 91%8 91%8 91%8
DE%A'DA 5EA7 [#%
163 1165 136 1564H 1631 2146 2164H 21631 22613 2216H5
5.4 PRECIO E/ )*0' 0( , ),' +0(* )* / ,0 '0*/ +0/ )*'+,' ; ,0 +0 /'( +'( '0+'( 0 / 0,0( (0 '(0*@ ,0 0/ ):/' +0+0 )*'* 0/ ()0' 0'' 0 , 42\ '' (0 ,0(* 0 0/ (,00 *>'M
32
.
PREPARACIÓN Y EVALUACIÓN DE PROYECTOS I
S0 0+* '' )'/= '>*00* )*0'( 0(/0( )* 0/ 0*+' )* >/* / (00' +0 '(,+'*0( *lS%"-& / +,( +0/ )*'+,' (0 /* / )'(/++ +0 00* 0/ )*0' ( ' +0/ 0*+' '' )*0' +0 *'+, +0/ )*'+,'. L'( )*0'( ' '' (,( )*0(0'0( +0 0+,/'*0( 0 (0 S0@ >,0*' 0?),0('( 0 0*'*0( ),'( K/(( +0/ (0'* 0+,/'*0( ,*/0( "#%)# !"+-)# #"!>$ l& '&#"
&!& "l $*"#%!)6 %"$-"$) #*#+"%-'-l-& & +&,'-) +*&$) #" !"&l-+"$ l)# &$>l-#-# " +)#%)6 -$0!"#)# *%-l-&"#.
PRODUCTO
PAC+,S
Stevia en
PRECIO RE*ERENCIA
2 3gr4
polvo en
5) Sobres
8.5 Bs.
so&res
2)) Sobres
5).) Bs.
Stevia en polvo a Granel Stevia Gotas Stevia en ta&letas
2) 3gr4
(5.) Bs.
) 3gr4
>2.) Bs.
7) 3ml4
7).) Bs.
5) tabletas
5.5 COMERCIALIZACIÓN 33
?5.) Bs.
.
PREPARACIÓN Y EVALUACIÓN DE PROYECTOS I
D0+' ,0 0/ /0 )/>+' +0/ )*';0' 0( '('( /'( /0( +(*, (= '' / ),/++ >'* +0 00>'( +0/ )*'+,' ; +0 0>0'( '@' +0/ :* +00* *0/*(0 * ,+. S0 0+* '' '0@' ,0 0/ )*'+,' (0 0,0*0 / /0 +0 /'( +('( 0(*'( +0 / )'/ )* 0//' 0/ )*'+,' G*lS%"-& )'+* (0* +,*+' 0 /( +(( +0( +0 (,)0*0*+'( /0( ''M Q)0*? $ 0/ ; '*'(. T (0 )'+* +,** 0 '+( /( 0+( ; (,)0*0*+'( 0'/'( +0( +0 >*( ; '+' )' +0 >0*( 0'/( ;X' ,*((. E/ ((0 +0 +(*, )* 0/ )*'+,' (0 +0(*0 ', 0 / (,00 *>M
E/ *' 0*0 /'( *,/'*0( ; 0/ )*'+,' 0*0+'( +00*= /,* /'( (,00( ),'(M K L'( *,/'*0( (/' @0+0* '( (0( @0*+0(P K C' , ?' +0 12 )'* 0' +0 0*/0( 0?0*'( K*( >/'*0( (0//( 0** '*( '( 0.P K E/ )*'+,'* )* /'( *,/'*0( , )*0' )*00(/0+' )'* H/'*' ,0 (0* ,(+' ; 0(/0+' K+ L'( )'( /'( )*'+,'*0( (0 * 0 0>0@'P ; K0 E/ )*'+,'* +00* +* /'( *,/'*0( ((0 .
IMÁGENES ILUSTRATIVAS 34
.
PREPARACIÓN Y EVALUACIÓN DE PROYECTOS I
L)0) -#";&) &!& "l !)"+%)
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BIBLIOGRAFÍA 35
