��Apresenta��o do PowerPoint · 2019. 11. 28. · Title:...
Transcript of ��Apresenta��o do PowerPoint · 2019. 11. 28. · Title:...
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Processamento e comercialização de tilápias e outros peixes de água doce
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Sumário
- Panorama do Negócio
- Perfil do Consumidor de Filés
- Processamento
- Simulação Econômica– Análise de Sensibilidade
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Panorama do Negócio
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Fig. 1. Consumo per capita de peixe no mundo.
Fonte: FAO, 2018
Panorama do Negócio
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Panorama do Negócio
Fonte: Rabobank, 2016
Fig. 2. Expectativa de crescimento da produção de tilápia no Brasil.
Tilápia - 490
0
100
200
300
400
500
600
2005 2010 2013 2014 2015 2016 2020
Ton
elad
asx
1.0
00
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Fonte: IBGE, 2017
Fig. 3. Distribuição da produção de tilápia no Brasil.
0,14%
21,55%
26,99%42,00%
9,33%
Norte
Nordeste
Sudeste
Sul
Centro-Oeste
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Perfil do consumidor de filés
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Perfil do consumidor
9789
27
7
30
10
20
30
40
50
60
70
80
90
100
Conhece Já comeu Costuma comprar Mais frequente Rejeita
Fig. 4. Perfil de consumo de filé de tilápia.
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• O consumidor típico é uma mulher, de classe AB, com grausuperior completo, casada e idade média de 47 anos.
• A preferência é por peixe fresco.
• A compra planejada ocorre em 76% dos casos.
• Quem compra o peixe é quem prepara em 75% das vezes.
• Compra semanal, normalmente na quantidade que será
consumida na semana.
Perfil do consumidor
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• Que seja prático e fácil de preparar, ao menos para odia a dia.
• O filé frito ou à milanesa são as receitas corriqueiras.
• Espontaneamente os aspectos negativos sãoespinhas, o cheiro e a baixa durabilidade (preocupaçãocom o frescor).
Perfil do consumidor
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• Embalagem de isopor de no máximo 5 kg, filéscongelados individualmente ou interfoliados.
• Para filé fresco, mínimo de 7 dias de validade.
• Compras semanais ou quinzenais (no caso docongelado).
• Tamanho (peso) do filé de acordo com perfil doestabelecimento.
Perfil do consumidor (restaurantes e bares)
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Processamento
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Fig. 5. Planta básica de um frigorífico.
Processamento
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Recepção
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Depuração
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Insensibilização
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Insensibilização
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Abate
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Sangria
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Lavagem
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Escamação
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Descabeçamento e evisceração
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Filetagem
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Filetagem
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Retirada de pele
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Toalete
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Classificação
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Classificação
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Congelamento
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Pesagem
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Embalagem
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Armazenamento
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Simulação Econômica
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Total Processado (kg) Rendimento de filé (%) Filé (kg)
Produção Própria 185.477 30,5 56.570,46
Compra Externa 4.634 30,5 1.413,37
Total / média 190.111 30,5 57.983,83
Custo / preço (R$) Custo do filé em matéria prima
Produção Própria R$ 4,13 R$ 13,53
Compra Externa R$ 4,90 R$ 16,07
Total / média R$ 13,59
Avaliação econômica
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Valor/kg de filé
CUSTO DE MATÉRIA - PRIMA R$ 13,59
CUSTO DE EMBALAGEM R$ 0,63
DEPRECIAÇÃO + JUROS SOBRE CAPITAL INVESTIDO R$ 0,53
CUSTO DE PRODUÇÃO R$ 3,86
CUSTO DO PRODUTO (FILÉ) R$ 18,61
PREÇO DE VENDA R$ 24,61
DESPESAS COM VENDAS R$ 1,18
IMPOSTOS R$ 1,11
MARGEM R$ 3,71
RECEITA LÍQUIDA R$ 215.120,01
RECEITA % 15,08%
Avaliação econômica
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