Tactical Operations Management in Product Development with Micronized Shell Fiber "Pistachio Bar"

Almendra Linette I.V.; Aylin Fiorella M.D.; Cesar Willam C.L.; José Luis B.V.; Ronald Ricardo C.F.; Jhoel S.S. · Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology (2025) · DOI: 10.18687/leird2025.1.1.598

Resumen

This research aimed to apply tactical operations management to develop the “Pistachio Bar,” an energy bar made from pistachios, honey, and micronized pistachio shell fiber, an agro-industrial byproduct with high functional value. The study was descriptive and explanatory, with a mixed approach (quantitative and qualitative) and exploratory in scope. The Delphi method was used to validate the product formulation with industry experts, consumer surveys were conducted, and sales forecasting tools using linear regression were applied, as well as the Aggregate Production Plan (APP) and the Master Production Plan (MPP) to efficiently plan resources. The results showed a steady demand in 2025, allowing for the selection of an optimal production plan with a unit cost of S/ 2.17. A growing consumption of honey was identified as a critical input, and its control is recommended to avoid stockouts or cost overruns. The main ingredients provide vegetable proteins, dietary fiber, unsaturated fatty acids, antioxidants, and minerals, making the "Pistachio Bar" a healthy, practical snack aligned with sustainability principles. It is concluded that the integration of quantitative and qualitative methods facilitates strategic operational decisions and strengthens the product's competitiveness. It is also recommended to implement dynamic inventory systems and adjust the formulation to stabilize the use of inputs, ensuring the product's technical, commercial, and environmental viability in the functional food market. © LEIRD 2025.All rights reserved.

Instituciones: Universidad Privada del Norte