Midori: indústria de laticínios veganos

Abstract

The consumption of vegan foods points to a global upward trend, since the world population, in general, is increasingly looking for healthier, sustainable, and ethical food. With an emphasis on meeting the demand for healthy, functional, and vegan foods, several new products are launched on the market. Based on these parameters, this work presents the study of the implementation of an industrial unit, called Midori, located in the city of São José - SC, for the production of cheese (tofu), cream cheese, and curd cheese, all based on soy, for the country's vegetarian and vegan population, as well as for people who seek healthier food or have dietary restrictions. The industrial process begins with the receipt and storage of the raw material, obtaining the soy extract followed by the production process of soy derivatives. All the equipment that will compose these necessary steps have been specified. From the process, the study of the balance of mass, energy, financial, dimensioning of equipment, and treatment of generated residues was carried out. The company has an average daily production capacity of 4207 units of 400 grams of Midori’s Tofu Tradicional, 1242 units of 200 grams of Requeijão Vegano, and 2805 units of 150 grams of Cream Cheese Vegano, working two shifts a day, for five days a week. Through the financial analysis, it was possible to conclude that the project in question is economically viable, as it has a positive Net Present Value (NPV), an Internal Rate of Return (IRR) higher than the Minimum Attractive Rate (MAR). The break-even point occurs when 49% of sales are reached, returning the investment between the fifth and sixth year of the enterprise.