YEAR OF THE UNIVERSALIZATION OF HEALTH

SCHOOL OF ENGINEERING

ACADEMIC PROFESSIONAL SCHOOL OF ENGINEERING

INDUSTRIAL

FINANCIAL STUDY OF THE BANANA FLOUR PROJECT

AUTORES:

CORDOVA GARCÍA ADRIAN JOSE

CHONG CORTEZ, RENZO ARIAN

DIAZ SALAZAR, ROBERTO CARLOS

MÉNDEZ HUAMÁN, LUIS

MUÑOZ TORIBIO, LEYDI SHESIRA

URCIA ESPINOZA FRANCO DAVID

MIRIAM TALAVERA PALOMINO

FIGUEROA TOWER, BRAYHAN MARCELO

VILA LUJAN, NICOL SHAKIRA

PROFESSOR:

SAENZ SEMINARIO IRWING

PERU

2020 - II
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1. Chapter
1. Resumen Ejecutvo:
Through this project, the expansion of our product at the national level
as an international entity that is dedicated to offering a quality product as well as high in
nutritional values, in addition to having the fundamental objective of increasing competitiveness
from banana flour.
1.1. Characteristics
The importance of bananas as a food crop in tropical areas cannot
Underestimate. Bananas are divided into two categories:
Cooking bananas, including plantains and other sub-groups of
varieties like Pisang Awak in Asia.
The bananas for desserts or sweets, among which the Cavendish subgroup stands out.
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2. CHAPTER

2. Project Definition

The production of Banana Flour would constitute an industrial innovation that would facilitate the
insertion in the productive activities of the agricultural field.

The production of flour from bananas, for the manufacture of bakery products and
Pastry such as breads and cookies, cakes, etc., would constitute a product.
innovative.

In addition, the banana provides carbohydrates, potassium, vitamins, magnesium, among others.
nutrients, which makes it a fruit with high international demand. The production of
Banana can vary; there is both conventional banana and organic banana.
conventional banana requires chemical fertilizers, unlike organic banana which
it is free from conventional pesticides, artificial fertilizers or transgenics, in addition to
what positively contributes to the environment. Therefore, the price difference between both
it also varies, with organic bananas having a higher value.

That is why a feasibility study is intended to be conducted for production and

marketing of organic banana flour, where the market can be evaluated for
access more appropriately with the Ecuadorian product, supported by various analyses
that allow to know if economic benefits will be obtained from it.

2.1 Name

The name arises from the reason to create an innovative company that involves products
new and useful for the market.

2.2 Nature

The nature of the microenterprise is the production of flour, which consists of the transformation
of high quality green bananas at accessible prices for the city market.

The project is established under the following characteristics:

. Due to its size, it is a small company.
. Due to its activity, it is in the industrial sector because it is dedicated to production.
. and marketing of banana flour.
. The scope of activity, in which it initially finds itself, is local, with the vision of
consolidate internationally.
. Due to its ownership, it is a private company.

2.3 Location
It will be located in the city of MARCAVELICA in the District of SULLANA.

2.4. Idea of the need or opportunity of the business

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Provide a quality product with high nutritional value, aimed at satisfying the
expectations of our clients, to be a leading company in the international market
recognized for its high standards of quality, so that we can position ourselves in
highly demanding markets. Offering a quality product starting from an organic banana
that meets the needs of bakeries and pastry shops.
Banana flour is considered a simple, low-cost product to obtain.
food product, obtained from the dehydration, grinding, and sieving of the pulp of
green bananas.
The flour obtained can be used as a partial substitute for wheat flour for the
elaboration of baking products, with the aim of combining nutritional properties
of both fruits. The peel can be used through the same process for the
obtaining food for animals.
Through the dehydration process, rejected bananas could be utilized.
export promoting the establishment of small industries in order to provoke savings of
currencies to the country, through the substitution of wheat flour imports that are widely used in the
country, through bakeries and pastry shops.
Main contributions of the Banana

The main contributions of banana production to the Dominican economy are recorded in
different aspects to know:

a) Food security, consisting of being the second provider of carbohydrates with

nutritional advantages for the most impoverished sectors.
b) Generation of foreign exchange, representing the third most important product in terms of
exported volumes and values.

c) Combats extreme poverty, given that the main banana plantations in the country are
are located in the southwestern and northwestern provinces of the country, which evidence
the highest poverty rates.

d) Representation of the highest opportunity for generating productive jobs and

income, in the strategically urgent places for the fight against poverty.
In itself, the product offered benefits everyone, whether they are children, teenagers, or adults due to the
simple consumption of banana flour. Nowadays there are a number of diseases and these
they are usually the result of poor nutrition, thus when consuming the product
banana flour will reduce the occurrence of these diseases. The purpose is to satisfy
to the planners and the general population since they will be the ones demanding the product
to meet their productive and food needs, at an affordable price
economically.

2.5 Project Objective

Determine the technical, economic, and financial feasibility to allocate resources for the
investment in a project that produces banana flour, bakery production and
pastry, in the provinces, starting from a strategic alliance between small and
medium producers, who are part of the populations.
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2.5.1 Institutional Objectives

To determine the current situation of Banana Flour, a survey will be applied to the
direct users of the product, namely bakeries and pastry shops; through the
interviews, it is possible to determine the potential of the demand and the level of acceptance of the
product. Through the application of the survey, the market size and profile will be defined
of the consumer.

It will be based on secondary sources obtained from the National Statistics Office, the IDIAF, the
Ministry of Agriculture, the FAO, quarterly bulletins from the Central Bank of the Republic
Dominican Republic, the Institute of Innovation in Biotechnology and Industry, as well as pages of
Internet, among others, relates to the vegetative cycle of the banana, cultivated surface destined for the
production, annual sales levels, yields, prices and information classified by
region and months for a specific period.

2.5.2 Operational Objectives

Analyze the environment of banana activity in the provinces and the country.
Determine the distribution and marketing channels in the area of the Project.
Determine the potential demand for Banana Flour.
Determinar puntos crítcos durante el flujo de proceso productvo.
Determine the financial viability of the Project, using indicators.
adequate and universally accepted, such as IRR, NPV, B/C Ratio, over a period
10 years old.
Calculate the break-even point of the Project.
Estimate the payment capacity of the Project.
Analyze the sensitivity of the Project's magnitudes to possible changes in the
same.
Determine the possible purchase frequency of flour in the area of influence of
Project.
Determine the payment availability of the target consumer.
Determine the places where the target consumer would be willing to buy.
To know the perception of the target customer.

2.5.3 Marketing

Upon analyzing the company, it has been concluded that for the development of the
In a competitive and developing environment, a salesforce is required that
it is based on an intelligent sales strategy that allows to bridge the gap in the
market and accelerate the company's growth process.

Introduce ourselves to the flour market as a producer and marketer of banana flour.

Position the product in the consumer's mind.

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Achieve recognition for the quality that characterizes them.

To ensure that the products are appreciated for their original flavor, for the hygiene in their
joint preparation the a concern for the customer's health.

2.5.4 Financial Objectives

The financial objective has been established based on the average prices of the products.
similar products in the market, and taking into account what consumers can afford
This determination is made based on the surveys.

Consumers will be the pastry chefs, bakers, and the general population where these
they will be able to use and consume as a substitute for wheat flour, which in turn enjoys
vitamins and calories that will be a natural product without preservatives.

Regarding distribution, our product will be distributed through intermediaries,

wholesalers and fixed sales stands.

2.6 Project Strategy

To achieve product success in the market is vital and very essential.

to have characteristics that our clients want and to show the real potential that our
The innovative product possesses. The differentiation of our product and the way of
marketing will be the key that will allow us to generate in a specific market the
necessary results that will allow consolidation in the market. The highest value
the importance of the present product is the use given to green plantains and their
features and benefits that you want to convey to customers. To enhance and
to better understand these characteristics, we have the essential and basic SWOT analysis
for the analysis of the business project or company, they mention characteristics that us
they will lead to success.

2.6.1 Cost Leadership Strategy

Through this strategy, the company aims to achieve a greater market share in the
market and be an optimal purchasing option especially for consumers
price sensitive. The use of this strategy is mainly due to the fact that the
Unit production costs are low, this is due to the origin of the material.
first, the price of the banana is at an intermediate level in our country. Moreover,
the raw material produced by the country is of good quality and this allows the product to be
of good quality.

2.6.2 Differentiation Strategy

This strategy is focused basically on the potential market of the city.

especially in all people with a tendency towards health care and who have
habits of a healthy and nutritious diet. Presenting products made based on the
green banana that makes it a differentiating product from the others that exist in
the market, our product offers the potential market a new buying option.
The differentiation strategy is developed under the parameters established in the
previously conducted market research.
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2.6.3 Niche Strategy

Currently, the market has a variety of suppliers of different

provenance among which were identified through market research.
a) Direct competition: It is the Jaenita that is found in Peru, it has the largest.
market share, high prices.

b) Indirect competition: They are Emapa and Trigal who do not produce this product, but
that by their nature could offer in the future. they only focus on other products.

Our strategy to achieve competitiveness would be to synthesize in the flour offer at a price.
just to avoid shortages and price speculation, as well as
also redistribute better the value of agricultural production.

3. Chapter
3. Market Study
The fundamental objective of the market study is to quantify the potential demand for Flour.
of Banano, mainly in the area of influence of the Project, that is, in the provinces
directly involved, as well as in the rest of the country. The analysis of behavior
of the flour market, suggests part of the behavior of the banana market, as
main input for its processing, as it will use non-exportable or second-grade bananas.
This will allow us to know the magnitudes and future trends of these products.
3.1. Demand Analysis
The demand for organic and natural products arises from a conjunction of needs of the
consumer. This need transforms into demand and begins to be interpreted and
"satiated" by the productive sector. Unlike other products or movements that arise
of technology and are imposed as needs on society, the demand for 49 products
natural arises in the consumer and awakens interest in production due to its potential
of the business.

3.1.1. Description of the good or service

Banana flour is a product that provides functional properties that are beneficial for
health. This product will be made from green bananas, which will then be peeled,
cut, dried, and ground
In order to reduce imports of wheat flour and take advantage of our potential
in agricultural production, flour production is a simple and low-cost process that
allows obtaining products with better storage characteristics at temperature
environment and in suitable packaging
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The banana flour that is produced is rich in resistant starch, a type of carbohydrate that
they have properties that act in the body and are similar to fibers, which is why it is sought
offer the consumer a type of healthier product and greater benefits.
In addition to providing many health benefits, such as controlling levels of
cholesterol, improves mood, regulates blood sugar levels, increases the
{"sensation of fullness":"sensation of fullness","improves intestinal function":"improves intestinal function","fights intestinal cancer":"fights intestinal cancer"}

improves constipation, promotes satiety and reduces hunger, prevents cramps

muscular, prevents heart diseases and accelerates metabolism among other things.

3.1.2. Environment Analysis

When we project ourselves in the business aspect of what is an organic product.
And naturally, for this reason we will enter a market that currently has a lot of demand.
towards the food sector. For this reason, we try to provide them with a good product of
quality and a good guarantee to our clients, that's why we know that nowadays the
The increase of natural products has increased.
3.1.3. Present and past demand
The historical demand for banana flour in the city of Tingo María is 38,500 kg/year; and the
the present is 41958 kg/year.

3.1.4. Variables that affect demand

a) Price of the good: The price of the banana flour that will be offered to the public will be 1.50
soles per kg.
b) Prices of substitute and complementary goods: The substitute good is wheat flour
the kilo costs 1.90 soles
c) Available consumer income: Families in the city of Tingo María have a
monthly income of 350 or more soles per month.
d) Tastes and preferences: In the city of Tingo María, the inhabitants accept and prefer
consuming banana flour, in addition, this occurs throughout the Amazon region of the country.

e) Population number: In the city of Tingo María, there are currently 60,000 inhabitants.
approximately.
f) Other variables: expected price of the good. Other factors that affect the price are costs.
labor, energy, water services, electricity, self-evaluation, telecommunications, and indirect expenses
manufacturing
3.1.5. Future demand
The future demand in 10 years will be:
a) Potential market: Jungle region of our country.
b) Available market: Coastal, Sierra, and Jungle regions of our country.

c) Target market: City of Tingo María.

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3.2. Competition Analysis

3.2.1. Description of the competitive market
An investigation will be carried out on each of the competitor's locations that
they find close to our business, to know what price ranges apply to the
similar products. This way we can know the prices they display to the public. For
Hello, some brands are shown:
Pan
White Flower
Gold
Nicolini
Victoria

3.2.2. Present and Past Competence

In Peru, there is currently no direct industrialization of banana flour.
a) Direct competition:
The direct competition consists of those companies that are dedicated to the production of flour.
trigo.
b) Indirect competition:
Indirect competition refers to those companies that are engaged in the production of flour.
fish, broad beans, machica, etc.

3.2.3. Variables that affect competition

Workers' discontent due to excessive working hours and their salaries are
dissatisfied
In the vast majority, there is a lack of use of current technologies, as they have not
I have advanced a lot in e-commerce.
3.2.4. Future Competence
The small and medium enterprises that are starting and that over time
Maybe they will grow and become a formal business.
3.3. Analysis of Marketing
In the banana production chain, a series of actors participate, among which are
stand out:
Service Providers: These are public and private institutions that provide
various services and technical assistance to producers.
Suppliers of Supplies, Machinery, and Equipment: These are companies that supply to the
input producers (strains, fertilizers, herbicides, etc.), and various machinery and
equipment for primary production and also for packing industries for the
export
Producer: It can be small, medium, or large, which has its own
packers and directly negotiates with international importers, so
they immediately eliminate all other actors in the chain. For consumption
internally, the producer discards, most of the time, those bananas that are not suitable for
 YEAR OF THE UNIVERSALIZATION OF HEALTH

the export and sells them through the intermediary wholesaler. This producer
it can also refer to the associations that collect products to sell to
exporters a larger volume.
Wholesale intermediary: It is the trader who supplies the retail trader.
The intermediary does not perform packing tasks, so it is dedicated to supplying the market.
local bulk fruits.
Retailer: This actor is made up of several members among them
supermarkets, popular markets, small shops, among others. The merchant
The retailer constitutes the last link in the chain before reaching the end consumer.
Exporter: This is the merchant who sources from the producer and supplies to the
international markets.

3.3.1. Decisions about the product

We will have a wide range of presentations and various prices according to your
use and quantity that the different consumers desire.
We will carry out special promotions around the preferences of our
clients.
We will provide a very efficient service that satisfies the needs of the clients.
giving a certain value ag3.3.2. Decisions on distribution
The service will be efficient and we will deliver our products on time.
product
Keeping the customer informed is one of the objectives of distribution logistics.
providing the customer with the best delivery service
Supply the quantity of demanded products to the appropriate points of sale.
at the precise moment at the lowest total cost
Satisfy the demand.

3.3.3. Price decisions

We will provide prices according to current demand. We will improve the prices and offers to
as the demand from our consumers or clients increases.
3.3.4. Decisions on communication

Communicative participation through social networks.

Advertising through flyers in high demand areas.
Welcome opinions and suggestions regarding the quality of services provided.

3.4. Market and Supplier Analysis

Main suppliers (of competitive goods and services):

The main suppliers are the farmers from the northern region of Peru.

They currently have large stocks of spare parts in their warehouses to continue.
supplying the domestic market. Its discount policy is based on the quantity of
wholesale purchase and a guarantee of timely delivery.
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4. Chapter
4.1. Project technology or engineering
Slicing or Cutting Team: It could be done manually since it would present
A disadvantage would be the production times and it would be more expensive; with this equipment we ...
It will help quickly with the banana slicing.
Drying Team: The dehydrator or industrial oven mainly operates on gas.
adding only an electrical control to measure the temperature, reason for which the
gas consumption is 8 gallons in 24 hours of operation. The equipment has 100 trays of
806.56 sq in. The production capacity is 150 kilos of finished product per hour
(37.5 kg/hour), resulting in a production of 300 kilos in 8 hours of
operation.
Grinding Equipment: The mill is made of stainless steel and essentially consists of
a camera whose bottom supports an interchangeable sieve. An axis that carries a rotor
It passes through the chamber, and this rotor has fixed blades. The material is fed into the chamber.
through a feeding throat, secured to the top of this.
Packaging machine: Semi-automatic packaging built in stainless steel
Cold Room: A cold room with dimensions of 2.0 x 3.5 x 3.0 meters; it has the capacity
to safeguard 200 bunches of bananas.
4.1.1. Engineering study
SWOT Matrix

STRENGTHS
A variety of banana flour suppliers which allows us a price of
more attractive purchase.
Ease of financing with various banks.
Experience with the internal consumer.
Highly skilled personnel

WEAKNESSES
We do not have sufficient local technology regarding machinery.
packaging.
No international experience
We do not have direct contact with our final consumer since we send to
the wholesalers.

OPPORTUNITIES
Peru has a favorable climate for the growth of bananas and the planting and harvesting
it takes place almost all year round.
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Consumer trend to choose natural and nutritious products that help

to preserve your health.
Peru is a country that produces bananas and its production supplies the local market.
international.
There is prior registration of exports to the USA.
TLC with the USA that offers a 0% tariff to master products.

THREATS
We have large competitors like Ecuador, which is also a major producer of.
banana
Foreign companies with the greatest experience and expertise in manufacturing and
export of banana flour in the international market
Most popular substitute products (like wheat flour) than our
product.

4.1.2. Productive process

Reception and Selection of Bananas

The bananas are transported in trucks in batches to the processing plant. Before being
introduced into the process, they are rigorously checked in order to detect if there are
some damage to these and select those that are in intact condition.

Washing and Disinfection

This operation consists of washing the products with the aim of removing adhering impurities.
to the peel, which helps to avoid subsequent contaminations in the product. It is done
first wash with water from the pipe and then a disinfection in a disinfectant solution
diluted chlorine to 5 ppm (5 mg of chlorine per liter of water) for 5 minutes to reduce the
microorganisms present on the shell.

Bald
It consists of removing the peel of the fruit. Due to the elongated, curved shape of the banana.
soft and variable dimensions, the realization of mechanical systems has become difficult
peeled, so this activity is done manually

Chopped
It is important that the slices are of uniform size so that the drying is even.
each of the particles and that allow to show the percentage of moisture in the entire mass
desired.

Dehydration
The banana slices are arranged on mesh trays and placed to dry at a temperature
at 65 °C for 4 hours, in a dehydrator. In the pilot plant of the IIBI, the material was
dried in a propane gas dehydrator (brand Tsung Hsing Food Machinary LTD.).

Milling
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This operation is carried out using a hammer mill, through which the pieces are passed.
dry product to be finely divided into small particles, thus forming the
flour.

Packaging
Once the flour is obtained, it is packaged in 50 kg sacks, the quantities to be placed.
In each packaging and its type, they depend on the customer type and the conditions of
storage.

Labeling
A label is placed to identify the product, the manufacturing date, and the batch of
production.

Stored
It is stored in a cool and closed place until its distribution.

4.1.3 Nomenclature
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The term 'banana' is used for both bananas and plantains; in other countries
this separation of nomenclature is based on the way they are consumed, the bananas are the ones that
they are consumed as raw or fresh fruit and bananas are consumed cooked.
reason for having more flour (VASQUEZ, 2005).

4.1.4. Diagrams and flowcharts

4.1.5. Technical balance

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4.1.6. Plant layout

The plant must meet the design and hygiene requirements that health authorities demand.
for food preparation It must be large enough to accommodate the
following areas: fruit reception, processing room, packaging section, warehouse, office,
sanitary services and vendor. The construction must be in plastered block with finish
sanitary at the joints of the floor and wall to facilitate cleaning.

4.2. Size

DEPARTMENT TAMAÑO (mts2)

Inventory 7 m²
Segmented 5 square meters

Bald 8 m²
Immersion 5 square meters

Drained 5 square meters

Cortado 4.5 square meters

Drying 4.5 square meters

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Ground 6.5 square meters

Sifting 7 square meters

Enfolded 4.5 square meters

Inventory of 5 square meters

products
finished
TOTAL 62 square meters

4.3. Localization

LOCATION DECISIONS
QUALITATIVE METHOD BY POINTS

LOCATION A LOCATION B LOCATION C

Factor Weight
Qualification Weighting Qualification Weighting Weighting Assessment

MP Available 35.00% 5 1.75 5 1.75 4 1.4

Proximity of the Market 10.00% 8 0.8 3 0.3 3 0.3

Cost of Supplies 25.00% 7 1.75 8 2 7 1.75

Climate 10.00% 2 0.2 4 0.4 7 0.7

MO Available 20.00% 5 1 6 1.2 6 1.2

Totals 100.00% 5.5 5.65 5.35

Location B: It is the most feasible option due to having the highest weighting index.

DISTRICT LOCATION OF SULLANA:

Location A: Salitral.
-Location B: Marcavelica.
Location C: Bellavista.

Chapter 5
5. Study of the organization

5.1. The organization

The management team, background, positions and responsibilities, knowledge, attitudes and
skills based on the project. The human element is of vital importance in a
organization, in relation to the developed business plan, therefore it is required that the
the company has qualified staff to allow for optimal development of the
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activities carried out in that organization. The main positions in the company and
those in charge of it must comply with:

General manager: This person must have the proper training to guide the
company towards success and thus achieve the proposed mission and objectives
determined, leading to business growth of the Banana Flour project.

Administrative department: The basic administrative functions that are determined in the
the project is to plan, organize, direct, and control all those activities that are
necessary to carry out good management of the organization.

Production department: It is responsible for optimizing and improving the process that is
to create the products that are offered to the public, such as flour in this case
banana, and likewise design new logistics strategies, comply with hygiene standards and
security for the personnel working in the company, among others.

Sales department: This department must have staff who have the authority
to convince consumers of the reasons why they should consume
este producto, desarrollando ideas innovadoras para captar su atención e ir dejando atrás a la
competition, meet sales targets in order to position oneself in the
market.

Quality control department: It is responsible for reviewing and verifying that the...
quality standards before, during, and after the production of the product, as well as
to control the proper functioning and maintenance of the equipment that is used in the
company.

ROLE ASSIGNMENT

The following shows the list of the number of people and profiles of key positions.

Cargo Quantity
General manager 1
Administrative Chief 1
Administrative Assistant 1
Human Talent Assistant 1
Production Manager 1
Production officer 1
Production Assistant 1 1
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Sales Manager 1
Sellers 2
Dispatchers 2
Quality Control Manager 1
Laboratories 1
Raw material reception analyst 1
Cleaning 1

ORGANIGRAM

Shareholders

Presidency Management

Department
Department Department Department
of control
Administrative of production of Sales
quality

Boss Boss
Chiefofof Control
Head of Chief
control
Sales Manager
Administrative Production of quality

Assistant Official of
Sellers Laboratories
Administrative production

Analysts of
Assistant of Assistant of
Dispatchers reception of the
human talent production 1
raw material

6. Chapter

Law firm

Draft a Social Constitution

Raise Minutes to Public Deed
Register the company with SUNARP
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Register the appointment of Directors, Managers, etc. with SUNARP

Obtain the RUC from SUNAT
Obtain Operating License
Legalize the accounting books
Obtain the authorization of the Payroll book
Legalize the corporate books

Chapter 7
I. INVESTMENTS

The planned investments in the Project amount to: RD$ 6,055,890.00 constituted
of fixed investments, intangibles, and the working capital necessary to install the Project
from Banana Flour production, which due to being an agro-industrial Project
innovative, requires five (5) years as a maturation period for the initial investment.

Thus, all investments will be made in currency

local, since there are no import requirements for machinery and
teams.

The most important items of total investments will be: The construction of the
buildings for the plant, the purchase of machinery and equipment, as well as working capital
necessary for the start of operations. The amount for these concepts is
RD$4,665,995.00, which represents 77.0% of the total to be invested. On the other hand, within the
total investments highlight the category of intangible investments, with an amount of
RD$765,625.00. The working capital is RD$721,325.00. The land required by the
The project will be for an amount of RD$335,895.00. The details of the investments are found in the
table that follows:

Specification Amount of the Investment

FIXED INVESTMENT: 4,280,565.00

Acquisition of the Land 305,875.00

2 Land Preparation 30,020.00
3 Constructions and Buildings 1,696,750.00
Machineries and Equipment 2,247,920.00
B INTERESTS DURING INSTALLATION. 599,125.00
1 Interests during the installation. 599,125.00
INTANGIBLE CONVERSION: 165,500.00
1. Organization and setup expenses 166,500.00
march.
WORKING CAPITAL: 721,325.00
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Raw Material 101,935.00

Packaging Material 1,275.00
Cash and Bank 193,575.00
Accounts Receivable 224,490.00
5 Finished Products 200,050.00
Sub-Total 5,767,515.00
UNFORESEEN EVENTS (5%) 288,375.00

TOTAL GENERAL 6,055,890.00

II. WORKING CAPITAL

Given the supply system of the main inputs of the Project, only this is included in it.
category the requirements for raw materials, materials, packaging material, supplies
for cash and bank, accounts receivable, and finished products for two months of operations.
El monto estmado representa la cantdad de RD$721,325.00.

III. SOURCES OF FINANCING

To structure the financing framework in the Project under analysis, the following was taken into account
the existing sources and various alternatives were also studied that allowed for reporting
a scheme that brings together the basic conditions to frame them within the criteria
supported in this regard by the National Development Bank.

The sources of funding for the Project primarily come from

from two sources: Contributions from beneficiaries and National Bank of
Development.

Sources Monto de la Inversión Participation %

1.-Financing (Loan) 3,082,170.00 50.8%

2.-Own Resources 2,973,720.00 49.2%
TOTAL 6,055,890.00 100.0%

Source and Uses of Resources

For its installation, the Project will have resources from the formal national banking sector.
as well as with the contributions of the beneficiaries of the Project. The following Table shows the
sources and uses of resources
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SPECIFICATION Sources of Financing

FINANCING OWN TOTAL
Acquisition of the land 0 305,875 305,875
Land preparation 0 30,020 30,020
Constructions 834,250 862,500 1,696,750
Machinery and equipment 2,247,920 0 2,247,920
Organization Expenses 0 150,000 150,000
Interests during the Installation 0 599,125 599,125
Startup costs 0 16,500 16,500
Unexpected events 0 288,375 288,385
Working capital 0 721,325 721,325
Total 3,082,170 6,055,890
2,973,720
Percentage Participation 50.8% 49.2% 100%.

Amortization and Interest Schedule

The table below shows the scheduled payment calendar for amortization.
and interests on borrowed capital, as well as the amounts for the concept of
interests according to the conditions established by the financial entity. The conditions of the
financing and on which the calculations are based were the following:

Monto del Préstamo = RD$

3,082,170.00 Interest Rate
12.5% Annual.

Período de Amortzación = 9
Years.

Grace Period = 1 Year.

Base of Calculations = On Balance
Insolvent

YEARS AMORTIZATION Annual fee Loan balance

CAPITAL INTERESTS
1 -0- 385,271.25 385,271.25 3,082,170.00
2 204,931.51 385,271.25 590,202.76 3,082,170.00
 YEAR OF UNIVERSAL HEALTH

3 230,547.95 359,654.81 590,202.76 2,877,238.50

4 259,366.44 330,836.32 590,202.76 2,646,690.60
5 291,787.24 298,415.52 590,202.76 2,387,324.20
6 328,260.64 261,942.12 590,202.76 2,095,537.00
7 369,293.21 220,909.55 590,202.76 1,767,276.40
8 415,454.86 174,747.90 590,202.76 1,397,983.20
9 467,386.71 122,816.05 590,202.76 982,528.40
10 515,141.69 75,061.70 590,202.76 515,141.69
TOTALS 3,082,170.00 1,404,978.80 4,487,148.80 0

[Link] DE INGRESOS
According to the planned schedule, the production and sales of the Project will be as follows:

Years Quantity (kg) Quantity (Bags Precio Unitario(RD$) Valor(RD$)

of 50 kg.
1 76,500 1,530 1,500.00 2,295,000
2 91,800 1,835 1,500.00 2,752,500
3 107,100 2,140 1,500.00 3,210,000
4 122,400 2,450 1,500.00 3,675,000
5 153,000 3,060 1,500.00 4,590,000
6 153,000 3,060 1,500.00 4,590,000
7 153,000 3,060 1,500.00 4,590,000
8 153,000 3,060 1,500.00 4,590,000
9 153,000 3,060 1,500.00 4,590,000
10 153,000 3,060 1,500.00 4,590,000
 YEAR OF THE UNIVERSALIZATION OF HEALTH

V. CASH FLOW

Cash Flow, IRR, NPV (Investor Project)

Detail Year 0 Year 1 Year 2 Year 3 Year 4 Year 5 Year 6 Year 7 Year 8 Year 9 Year 10
Total Income

Income 3,082,170 2,295,000 2,752,500 3,321,000 3,675,000 4,590,000 4,590,000 4,590,000 4,590,000 4,590,000 4,590,000
Total 3,082,170 2,295,00 2,752,500 3,321,00 3,675,00 4,590,000 4,590,000 4,590,000 4,590,00 4,590,000 4,590,000
0 0 0 0
Expenses

Investment 6,055,890 0
Costs 0 948,430 1,037,990 1,127,545 1,217,150 1,396,315 1,396,315 1,396,315 1,396,315 1,396,315 1,396,315

Expenses 0 602,895 670,355 655,805 657,360 651, 865 615,390 574,360 528,195 476,265 428,510
Operational 615390
s
Amortization 0 204,930 230,545 259,365 291,785 328,260 369,290 415,455 467,385 515,140
Loans
ISR 0 217,650 235,505 350,260 462,850 681,660 692,240 704,140 717,525 732,585 746,435
Total Expenditures 6,055,890 1,669,97 2,148,780 2,364,15 2,596.72 2,369,760 3,032,205 3,044,105 3,057,49 3,072,550 3,086,400
5 5 5 0
Net Flow - 625,025 603,720 956,845 1,078,27 2,220,240 1,557,795 1,545,895 1,532,51 1,517,450 1,503,600
2,973,720 5 0
TIR 32.7%
VAN(12.5%) 9,479,607
Recovery - - - - - -954,153 603,642 2,149,537 3,682,04 5,199,497 6,703,097
Invoice. 5,834,538 5,209,513 4,605,793 4,252,668 3,174,393 7
Cash Flow, IRR, NPV (Pure Project)
Detail Year 0 Year 1 Year 2 Year 3 Year 4 Year 5 Year 6 Year 7 Year 8 Year 9 Year 10
 YEAR OF THE UNIVERSALIZATION OF HEALTH

Income 0 2,295,000 2,752,500 3,321,000 3,675,000 4,590,000 4,590,000 4,590,000 4,590,000 4,590,000 4,590,000
Total 0 2,295.00 2,752,500 3,321,00 3,675,00 4,590,000 4,590,000 4,590,000 4,590,00 4,590,000 4,590,000
0 0 0 0
You leave
Investment 6,055,890
Costs 0 948,430 1,037,990 1,127,545 1,217,150 1,396,315 1,396,315 1,396,315 1,396,315 1,396,315 1,396,315
Expenses 0 217,625 285,085 305,150 326,525 353,450 353,450 353,450 504,100 504,100 252,050
Operational
s
ISR 217,650 235,505 350,260 462,850 681,660 692,240 704,140 717,525 732,585 746,435
Total Egresos 6,055,890 1,383,70 1,558,580 1,782,95 2,006.52 2,431,425 2,442,005 2,453,905 2,617,94 2,633,000 2,394,800
5 5 5 0
Net Flow - 911,295 1,193,920 1,538,04 1,668,47 2,158,575 2,147,995 2,136,095 1,972,06 1,957,000 2,195,200
6,055,890 5 5 0
TIR 22.4%
VAN(12.5%) 9,013,905 V.
Recovery - - - - -744,155 1,414,420 3,562,415 5,698,510 7,670,57 9,627,570
Inv. 6,055,890 5,144,595 3,950,675 2,412,630 0 11,822,770

VI. SENSITIVITY ANALYSIS

Sensitivity Analysis
Detail VAN (RD$) TIR (%) R-B/C Break-even Point
a) Without Sensitizing 3,668,380 32.7% 1.42 68.5%
b) 10% Production Reduction 1,622,595 22.3% 1.15 93.3%
c) 10% increase in costs and expenses 2,286,805 25.7% 1.17 90.1%
 YEAR OF THE UNIVERSALIZATION OF HEALTH

b) Combined Effect (a and b) 241,020 14.1% 0.84 136.9%

[Link] CAPACITY

Year 1 Year 2 Year 3 Year 4 Year 5 Year 6 Year 7 Year 8 Year 9 Year 10

Net Profit 532.86 576,587 857,531 1,133,18 1,668,89 1,694,79 1,723,926 1,756,70 1,793,57 1,827,480
5 1 8 5 3 4

More: 292.66 292,660 292,660 292,660 292,660 292,660 292,660 292,660 292,660 292,660
Depreciations and 0
Amortizations
Available Cash 825.52 869,247 1,150,19 1,425.84 1,961.55 1,987.45 2,016,586 2,049,36 2,086,23 2,120,140
5 1 1 8 5 3 4
Less: 0 204,930 230,545 259,365 291,785 328,260 369,290 415455 467385 515140
Amortization
loan

Free Cash 825.52 664,317 919,646 1,166,47 1,669.77 1,659,19 1,647,296 1,633,90 1,618.84 1,605,000
5 6 3 5 8 9
 YEAR OF THE UNIVERSALIZATION OF HEALTH

VIII. BREAK-EVEN POINT

ANNEX No. IX BREAK-EVEN POINT

Detail Total Fijos Variables

Costs and Expenses

Raw Material 948,430.00 0.00 948,430.00

Labor 643,500.00 143,000.00 500,500.00

Indirect Expenses 26,800.00 0.00 26,800.00

Financial Expenses 385,270.00 385,270.00 0.00

Electricidad, Teléfono y 22,200.00 22,200.00 0.00

Water
Guest Material 18,000.00 0.00 18,000.00

Total 2,026,200.0 550,470.00 1,475,730.0

0 0
Sales 2,295,000.0
0
P.E. = C.F. 1,572,770.0
0
(1 - (CV/V))

Percentage of Sales CF/(IV-CV) 68.5%

 "YEAR OF THE UNIVERSALIZATION OF HEALTH"

8. Economic Evaluation

Conclusions

The Banana Flour Production Project

it turns out to be viable to implement in the province of Valverde,
specifically in the municipality of Mao; however, it is
It is important to highlight that it would be of particular benefits for

other communities in the province of Montecristi.

The Project would also adopt a structure of
administrative organization that would guarantee its efficiency in

the performance of business management. That is,

cooperative company, which has in its structure a
general assembly of associates, a council of
administration, and an operational level, which is based on a
general manager, a person in charge of the production area, so
as well as those in charge of the administrative areas and
financial.

Another potential benefit of the Project is

referring to the environmental aspect, as the waste
what is generated would be controlled by the company, which in
ultimately could make use of them
(banana peels), for subsequent value addition
commercial, thus avoiding damage to the environment and quality
of the lives of people and wildlife.

Recommendations
Carry out an intense promotional campaign of the
product, as it is an unknown product and for
 YEAR OF THE UNIVERSALIZATION OF HEALTH

so innovative in the country.

Create an implementation unit for the Project that

be able to accompany the installation of the plant
processor, in order to guarantee its correct operation.

Design a product packaging of such a size

that facilitates users of the same easy replacement of the
wheat flour in the recommended proportion by the study
technical; that is to say, that the end user of the product only has
in the packaging the indicated quantity in the substitution and for
tanto en la obtención de harina alternatva, según establece
the norm