Análisis del estado del proceso productivo de las mipymes y oeps del sector agroindustrial de la provincia de pichincha a través de las prioridades competitivas : Análisis del estado del proceso productivo de una microempresa del sector agroindustrial de la provincia de Pichincha a través de prioridades competitivas.

Abstract

This paper analyzes the state of the production process of cocoa wine in the microenterprise Afrodisiak solo Cacao through the competitive priority of production tim e, which is the most important according to the organization to improve the level of competitiveness of the wine in the market. This priority is analyzed through semistructured interviews with the owner of the company and the use of tools such as the proc ess map, the CauseEffect diagram and Pareto chart, which allowed inferring that the main problems affecting the wine production time are the operations within the manufacturing process, the controls, and the machinery. Also, the document shows the causes that affect the operations within the production process such as overproduction, excess inventory, excess labor and reduction of work space, in addition Lean Manufacturing tools are proposed to combat these problems such as takt time and Pitch which helped to reduce production time from 4.94 to 2.45 minutes, i.e. reducing wine production time by 50.51%. Likewise, techniques are presented to correct the excess capacity of the must extraction machine, among them we have th e total production maintenance method or TPM, SMED and Kaizen, which support the maintenance and calibration of equipment and the integration of all employees. It also shows indicators to control the wine production process, such as the inprocess inventor y indicator, among others. Finally, an improvement plan is proposed detailing the objectives, tools, controls, people in charge and the indicator with its respective formula to improve and control the wine production process. Its implementation depends on the resources and availability of the company manager