Gestão da inovação no setor frigorífico: um estudo de caso

Abstract

The poultry slaughterhouse has been very promising in the meat market, deserving attention from all over the world, by including in the menu of several crops and by the relatively low cost of commercialization. The innovation in this segment represents an opportunity to significant improvement in the productive process and distribution of product, services and processes, optimizing human and technological resources. The case studied has relevance to production engineering, with the analysis of an innovation process implemented in the production line the broiler cut in 9 share. The project was executed internally by employees, using methodology from the Innovation Management Process and the PDCA (Plan, Do, Check, Act), focusing on the solution of a chronic problem caused by discarding of breast broiler without the quality standard. The method uses the steps of surveying new opportunities, selection of strategies, resource definition, implementing the innovation introduced and learning with continuous flow of improvement, filtering the ideas and defining the implemented actions. This work methodology is a viable alternative for the industrial sector to invest in the training of employees, in support tools and technological resources, aimed innovation in products and services, process, marketing or organizational. Also can adding new market trends with internal resources and the possibility of incorporating external technologies through benchmarking, technological prospecting and tools to support innovation and management.