Tactical Operations Management in Product Development with Micronized Shell Fiber "Pistachio Bar" (#598)

Authors

Ibáñez Vallejo, Almendra Linette,

Mendoza Diaz, Aylin Fiorella,

Calderón Limay, Cesar Willam,

Bada Villanueva, José Luis,

Carrasco Fuentes, Ronald Ricardo,

Santillán Sánchez, Jhoel,

Abstract

Abstract– 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 regressi on were applied, as well as the Aggregate Production Plan (APP) and the Master Production Plan (MPP) to efficiently plan resources. T he 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 growi ng 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 "Pista chio Bar" a healthy, practical snack aligned with sustainability principles.