Analysis of the production and export of sweet cassava-based cookies to Uruguay and Australia
Keywords:
Cassava, Cassava flour, Gluten-free cookies, Economic feasibility, Export, Manihot esculenta crantzAbstract
This work arises from the need to generate added value to one of the most abundant raw materials in Paraguay: cassava (Manihot esculenta Crantz). In spite of its wide availability and the fact that it is a central component of the national diet, its industrialization is still in its incipient stages. Exports in the form of flour represent a limited use of the economic potential derived from its advanced processing. This study focuses on a specific product: sweet cookies made from cassava flour, whose value proposition lies in its gluten-free condition. The project aims not only to generate export revenues, but also to satisfy a growing demand in international markets such as Uruguay and Australia, where the consumption of celiac-friendly and health-oriented products has experienced a sustained growth during the last decade. The central hypothesis states that the combination of an abundant raw material, a clearly defined niche market and a solid business structure can constitute a profitable and sustainable business model. To validate this hypothesis, technical, economic and financial aspects are explored in depth, with the purpose of determining the overall feasibility of the venture.
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