Plan de negocio para los procesos de transformación y comercialización de derivados lácteos de la finca La Toscana del municipio de San Gil Santander

Abstract

The purpose of this research was to design a business plan for the processing and marketing of dairy products derived from milk from the La Toscana farm in the municipality of San Gil (Santander). Currently, there is a high level of waste and wastage of raw material when transforming milk into curd; 30% of the raw material is being used. The remaining 70% is reduced to the whey whey made available to a third party without obtaining any economic benefit. This situation is not alien to the dairy sector in Santander, which is important in the generation of products derived from it; however, it is a sector of small producers, mostly informal, where there is little incorporation of added value to milk production, most of which is delivered to large processing companies of national scope. Particularly in the Guanentina province, which includes municipalities such as San Gil, Socorro, Mogotes and Charalá, where the farm under study is located, according to records in Informa and the Chamber of Commerce, there are four (4) companies dedicated to the “processing of dairy products” and particularly in San Gil there is no formal record of this activity. . Therefore, an opportunity was found for the elaboration of the business plan through a mixed research where, based on a survey on the interests of consumption of dairy products and an interview to an expert on the perception of the sector, the products that could be elaborated and commercialized by Finca la Toscana to take advantage of 100% of the milk produced were identified. From this exercise it was concluded that it is feasible to implement the production of a line of products in which curd and yogurt with fruit were prioritized in the first phase, but with a process of brand generation, packaging in accordance with legal and sanitary requirements, and direct and indirect marketing schemes.