Lecturer: Max Galarza Hernandez. Grade 9

MEMBERS:• Roxana Correa• Michelle Siguenza• Madelyn Soledispa• Teresa Revelo• Kelly Tandazo

SWEET OF BEAN

TUTORIAL OF FIRST PARTIAL

Course: ¨B¨

DOLCE

PRODUCT

Dolce is a non - traditional, innovative, original and nutritious product, because this product is elaborated 100% natural, without any chemical.Our product is characterized by its smell and its exquisite flavor, it makes that our consumers follow tasting again and again.  Dolce is a delicious product and it is a good manner to consume a lot of vitamins, proteins and minerals in a healthy way.

Benefits of BeansIt is high

in protei

n, fiber

Helps fight

diabetes.

High in

vitamin B. Not

have cholesterol

It contai

ns miner

als such as

potassium, iron, and

selenium.

It is excellent to preve

nt heart

disease.

It contains a high

calcium

content,

fiber and

phosphorus.

Source of

naturally

occurring

proteins

Excellent to fight colon cance

r.

Is a food

recommended to comb

at anemi

a, being rich in iron.

It provid

es energy to the

body and is considered as a

substitute for protei

n.

For vegetarians

, beans, is an amazi

ng place

to replac

e protein from

red meat food.

VISION

To be a company recognized in the national and international level. With our ongoing commitment we will continue innovating to meet the needs of our customers.

MISSION

Develop and commercialize our product. Our sweet will be of excellent quality and we will make our clients feel satisfied with its flavor and because it is prepared with organic products.

GENERALOBJECTIVE

Achieve business development, by preparing sweet bean as a nutritional product which generates revenue that offers quality and accessible prices to consumers.

SPECIFICOBJECTIVE

Perform tastings to get a good acceptance

by the target market.

Develop market

research to determine

the perception

of the product

compared to the

competition.

Determine the

resources required for

project implementa

tion.

Defining strategies

for product positioning

in the minds of

consumers.

Ensure that our

consumers identify with the product

through advertising.

SUPPLIERSThe main raw material, which it is the bean, will come from Cuenca, because we have a bean that is defined as an agro-ecological product.

The main raw material, which it is the bean, will come from Cuenca, because there is a bean that is defined as an agro-ecological product.

Other spices also will be got from Cuenca because the person who imports the raw material is the same supplier who provides us the bean.

We do not import the raw material.

Why Cuenca?Because we have an agreement with the person who provides us the raw material. In Cuenca the raw material is much better and less expensive.

Negotiation with

supplier

SWOT

STRENGTHS

Made with organic

ingredients.

The suppliers

comply with our

expectation of quality.

WEAKNESSES

Our product is not known.

Limited financial

resources.

OPPORTUNITIES

Obtain Low costs for the raw

material.

Innovate constantly

in their flavor.

THREATS

Our competitors

have greater

technology.Competition with the

companies that offer substitute products.

People between 10 to 65 years old.

Medium-low to high socioeconomic level

With an income > or = to $500

ADDITIONALThis product also is aimed

to the family’s mothers who thinks in their children

and want to eat in a healthy way.

People who doesn´t eat food or sweet with

too much sugar. Nowadays, people want and eat food which is healthy.

To athletes, because this product can give

them a lot of proteins, vitamins and minerals and in that way they

can increase their energy.

TO EXPORT

Bean participates with 57% of the world supply of legumes.

Delicacy exports represent 1.7% of world exports.

Ecuador exports sweet (delicacies) to Netherlands and the United States.

Ecuador exports bean to Italy and China.

EXPECTED EXPORT

We, as a company, want to establish a strong connection with Ecuadorian people over the world. We think in our people and we want direct reach them in different countries; and in that way little by little establish a connection with the other people residents of the country and have market positioning.

INVESTMENT

Four partners who are the creators of the sweet. Each partner made the monetary investment and species.

Monetary Investments: Each partner contributes $ 7.00 to $ 10.00 for the sweet

making process. It has developed more than five times tastings and tests for

an improved formula. At the beginning of the process, a total of $ 25.00 was

invested in the product.

Use of social media pages and a web page. Tastings in different sectors of the city. Participation in fairs and events.

PROMOTION

INVENTORY

Value RM Unit Value

Beans: 2 packets of 500 mg e/o (2,95) $ 5,90 $ 0,39

Panela: one packet of 700g $ 1,91 $ 0,13

Cinnamon: one packet of 15g $ 0,75 $ 0,05

Clove scent: one packet of 12g $ 0,52 $ 0,03

Pepper scent: one packet of 12g $ 0,51 $ 0,03

FIXED COST MONTHLY ANNUAL

ELECTRICAL ENERGY $ 10,00 $ 120,00

WATER $ 5,00 $ 60,00

GAS $ 3,00 $ 36,00

TOTAL $ 18,00 $ 216,00

VARIABLE COSTSRAW MATERIAL FC COST 333 Units COST * 12

(months)Bean $ 0,39 $ 130,98 $ 1.571,76 Cinnamon $ 0,05 $ 16,65 $ 199,80 Clove scent $ 0,03 $ 11,54 $ 138,53 Panela $ 0,13 $ 42,40 $ 508,82 Pepper scent $ 0,03 $ 11,32 $ 135,86

TOTAL $ 0,64 $ 212,90 2.554,78

Unit. Cost Total CostLabel 0,25 83,25

Container 0,75 249,75

OTHERS COST

Total Unit. Cost $ 1,64 Total Price of Sales $ 2,75

TEAMWORKDress at work

Time-Keeping at work

Avoid Physical contact at work

Direct/ Indirect Communication at work

Problem/ Solving and decision-making

Socialising outside the workplace

They should be dressed in the best way and when they are making the product use apron.

Dress

It must be maintained throughout the manufacturing process. We also distribute our time through a Gantt Chart.

Time- Keeping

All workers must maintain respect inside and outside the workplace.

Avoid Physical contact

Maintain a good relationship between employees and executives. Also maintain excellent communication with customers.

Communication

Only the owners (executives) can make decisions.

Decisions-Making

Establish days of integration between employees and executives. In this way the relationship and trust will grow.

Socialising

D.I.C.E. THEORY

Duration Integrity

Commitment Effort

Duration

• The duration of our product depends on the quantities that we need for the week or the month.

Integrity

• During the process of elaboration we must have integrity to be able to realize a product of quality.

• The team must be fully integrated in the functions it performs and establish the trust to be able to execute successful change projects.

Commitment• The commitment of our

project is to provide a quality product and innovate flavors.

Effort

• The effort that each person must make about the work that is done daily is that it must be careful in each phase and process of the elaboration of the product.

PROCESS

Final Product

SOURCES:

We haven’t references because the document is performed by us.

Everything that is in this document was prepared solely by us.

Correa R., Siguenza M., Soledispa M., Revelo T., Tandazo K.; (2016). Dolce. Guayaquil.