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Authors
Advisor(s)
Abstract(s)
Este trabalho conducente ao grau de Mestre em Engenharia e Gestão Industrial, com a
elaboração de um projeto futuro, consiste na requalificação de uma queijaria originária
de um negócio familiar, na zona da Covilhã. O trabalho permite desenvolver um plano
integrado para gerir pessoas, equipamentos e bens, procurando a otimização dos
recursos e, consequentemente, aumentos de produtividade, de qualidade e de
valorização de uma queijaria artesanal.
Paralelamente, procede-se ao posicionamento do produto, visando a valorização e
divulgação do mesmo e propõe-se a criação de uma marca própria. Assim é, também,
propósito deste estudo dinamizar e rentabilizar a quinta, visando promover a
sustentabilidade e a viabilidade à vertente turística que a Quinta do Tapado pode
oferecer.
Igualmente, no estudo visa-se incorporar na queijaria inovações ao nível do processo,
mantendo o valor e o “saber fazer” artesanal de um produto tradicional, endógeno, da
região turística Serra da Estrela: o queijo da serra.
A quinta oferece excelentes recursos onde é exequível um projeto inovador, utilizandose o potencial existente de forma racional e equilibrada, mantendo sempre uma
tendência autossustentável, visto que produz a própria matéria-prima: o leite. As
instalações já existentes têm sido atualizadas e modernizadas ao longo de três gerações.
A comercialização do produto transformado acrescenta sempre valor ao negócio e à
empresa, pois possibilita inovação em volta da matéria-prima.
Os queijos serão feitos com leite de ovelha e de vaca, apesar da ordenha ser mecanizada;
o processo de fabrico continuará com um procedimento artesanal, pois o objetivo, pelo
menos a curto prazo, não passa pela industrialização. Pretende-se dar a conhecer
produtos feitos com qualidade, sabedoria e acima de tudo paixão… A paixão que existe
há três gerações.
É um projeto viável com capacidade para abrir novas portas, nomeadamente a nível
turístico, quer em relação à Quinta do Tapado, quer à região.
This work leading to a master’s degree in Engineering and Industrial Management, with the elaboration of a future project, consists in the requalification of a cheese factory originating from a family business, in the Covilhã area. The work allows the development of an integrated plan to manage people, equipment, and goods, seeking the optimization of resources and, consequently, increases in productivity, quality and valorisation of an artisanal cheese factory. At the same time, it proceeds to the positioning of the product, aiming at its valorisation and dissemination and the creation of its own brand is proposed. This is also the purpose of this study to make the farm more dynamic and profitable, aiming to promote the sustainability and viability of the touristic aspect that Quinta do Tapado can offer. Likewise, the study aims to incorporate innovations in the cheese factory at the level of the process, maintaining the value and the artisanal “know-how” of a traditional, endogenous product from the Serra da Estrela tourist region: Serra da Estrela cheese. The farm offers excellent resources where an innovative project is feasible, using the existing potential in a rational and balanced way, always maintaining a self-sustainable trend, as it produces its own raw material: milk. Existing facilities have been updated and modernized over three generations. The commercialization of the transformed product always adds value to the business and to the company, as it enables innovation around the raw material. The cheeses will be made from sheep's and cow's milk, although milking is mechanized; the manufacturing process will continue with an artisanal procedure, as the objective, at least in the short term, does not pass-through industrialization. The aim is to make known products made with quality, wisdom and above all passion… The passion that has existed for three generations. It is a viable project with the capacity to open new doors, namely in terms of tourism, both in relation to Quinta do Tapado and to the region.
This work leading to a master’s degree in Engineering and Industrial Management, with the elaboration of a future project, consists in the requalification of a cheese factory originating from a family business, in the Covilhã area. The work allows the development of an integrated plan to manage people, equipment, and goods, seeking the optimization of resources and, consequently, increases in productivity, quality and valorisation of an artisanal cheese factory. At the same time, it proceeds to the positioning of the product, aiming at its valorisation and dissemination and the creation of its own brand is proposed. This is also the purpose of this study to make the farm more dynamic and profitable, aiming to promote the sustainability and viability of the touristic aspect that Quinta do Tapado can offer. Likewise, the study aims to incorporate innovations in the cheese factory at the level of the process, maintaining the value and the artisanal “know-how” of a traditional, endogenous product from the Serra da Estrela tourist region: Serra da Estrela cheese. The farm offers excellent resources where an innovative project is feasible, using the existing potential in a rational and balanced way, always maintaining a self-sustainable trend, as it produces its own raw material: milk. Existing facilities have been updated and modernized over three generations. The commercialization of the transformed product always adds value to the business and to the company, as it enables innovation around the raw material. The cheeses will be made from sheep's and cow's milk, although milking is mechanized; the manufacturing process will continue with an artisanal procedure, as the objective, at least in the short term, does not pass-through industrialization. The aim is to make known products made with quality, wisdom and above all passion… The passion that has existed for three generations. It is a viable project with the capacity to open new doors, namely in terms of tourism, both in relation to Quinta do Tapado and to the region.
Description
Keywords
Leite Marketing Processo de Fabrico Queijaria Queijo Quinta do Tapado Requeijão