Optimization of the Sugarcane Value Chain for the Mayabeque Distillery
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Abstract
The value chain extends beyond the initial value of a product, increasing with the quality of its byproducts. In this sense, the sugar sector displays a value chain based on its raw material of great global significance, allowing sugar companies to increase profits from these resources. The situation at the "Héctor Molina Riaño" Distillery UEB (Bakery Industry Unit) has led to the development of research aimed at making improvements in the integrated management of the alcohol value chain in this entity. A documentary analysis was conducted on the topic addressed, a diagnosis of the production entity was performed, a SWOT matrix was applied, and, based on the presentation of an Ishikawa diagram, 10 problems were identified, for which 10 actions were proposed. Of the proposed actions, 80% were resolved in the short term, and 50% of them were resolved within 8 months. A technological framework for the production of alcohol and spirits was proposed for application in the distillery. Five categories for primary actions and four categories for supporting actions were identified, based on Porter's proposal, which was used as a as a reference for this work.
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