Qualidade e competitividade na Indústria Alimentar em Moçambique: Caso da produção de massas alimentícias na Ceres Indústrias Alimentares Lda

Abstract

The present work is the culmination of the research on quality management in food companies, in the case pasta production at Ceres-Industrias Alimentares Lda. The objective of this work is to analyze the quality management in the production of pasta and in the context of market economy. The work is organized into five chapters: the first is reserved for the general introduction where the problem of quality in the food industry is highlighted, the objective of the study; the importance of the theme; the methodology applied and the limitation of the study; the second is the theoretical approach in which the results of the literature review are presented from the different points of view of the authors on the subject; the third presents the characterization of the food industry; the fourth is the approach of the practical case allied to the theoretical concepts on quality management and presents the results of the research done at Ceres, the unit chosen for this purpose; the fifth and last chapter is the conclusions and recommendations. The glossary, bibliography and the annexes that make up the final part of the work. To carry out this research, we used a methodology centered on bibliographic analysis, consultation of documents in the chosen company and in the National Institute of Statistics, including the food companies located in the city of Maputo, for data collection in order to answer questions directly related to quality management. At the end of the study, it was found that the food industry, including Ceres, is not competitive and is characterized by the practice of high prices in relation to its competitors, which reveals the production under conditions of high cost and sale of the product with a low margin, running the risk of being driven out of the highly competitive market where prices are subject to strong pressure to lower levels. In the evaluation of the weak and strong points in terms of competitiveness factors, the food industry has greater disadvantages. It was also found that the techniques and principles of quality management are not applied in all production processes, sales, marketing and in the supply of raw materials. Another relevant element is the low level of academic education, that is, 89% of the production workers have less than a primary school education, which hinders continuous training and the recording of production data, which is a necessary condition for quality management. The development of a new culture and mentality among all workers and the adoption of a workforce development plan for the next ten years and the placement of the right people in the right place. And lastly to adapt the quality management system to the Mozambican ISO 9001:2000 standard. Based on the bibliography consulted, it is recommended the correct use of quality tools that aim at the continuous improvement of production through preventive means; to adopt processes in effective means and simple and low cost automatic devices to reduce the waste rate; to guarantee regular and adequate preventive maintenance; implementation of continuous improvement programs that consist of the development of a new culture and mentality within all the workers and to adopt a workforce development plan for the next ten years and the placement of the right people in the right place. And lastly bringing the quality management system up to the Mozambican ISO 9001:2000 standard. (TRADUÇÃO NOSSA)