Análisis de los costos de producción para la creación de yogurt Kefir dentro de la demanda de artículos naturales en el cantón Sucúa

Abstract

This study implemented an input costs analysis, thereto boost kefir yogurt creation in Sucua, so that consumers would enjoy great body benefits. A deductive method was used due to the development of the study starting from a general theory applied to a specific case. Furthermore, it focuses on a qualitative approach, which emphasizes on the product features and on the other hand, a quantitative approach based on collected numerical data. It consists in a descriptive and correlation level as per the variable’s existence such as necessity and price. It could be defined as a documental and field research as per its data collection and processing. A Morona entrepreneur was interviewed to obtain reliable information about mechanisms, which could be useful in setting up this kind of business. A market survey was applied in order to identify costs and the potential customers awareness to the product. As a result, it emerged that 50% of Sucua population would consume the product, as the kefir yogurt helps to reinforce the intestinal flora, to counter gastrointestinal diseases in children, teenagers and adults, since 5,2% of them suffer mentioned health problems locally. It was developed a proposal of a promotion system for its positioning in the market. In conclusion, it was achieved a vast range of costs calculation and raw material or machinery, as well as the product satisfaction through the tasting process. A market research is recommended in case of positioning a product, besides the generation of enterprises should be based on civic primary needs.