Process optimization of cassava snacks elaboration in an Ecuadorian food company

Abstract

In Ecuador, cassava production is one of the three raw materials with the highest annual growth rate, to get into the snacks market, it is necessary to maintain competitive products and prices due to the high supply. This study search how to relate the needs and expectations of customers with the design requirements of cassava snacks to increase the productivity and competitiveness of the company through the methodology of continuous improvement or quality function deployment. The 384 surveys were conducted and through the Likert measurement it was evidenced that there are variables such as flavor, standards fulfillment and texture. Where the technical solutions are related to the quality of the starchy vegetable and processes like frying time controlled by the quality department. The selection of the product characteristics over the competition through arrays was guaranteed and the demand for the product and sales revenues were increased.