Objectives: This study investigates how the design of a production system geared toward generating added value, through the incorporation of specific activities such as scaling, filleting, drying, and vacuum sealing, can contribute to diversifying the product offering, improving its perceived quality, and strengthening the competitiveness of the production process. Theoretical Framework: The research is based on concepts related to added value in the fishing industry, understood as the incorporation of processes that improve the characteristics of the original product, allowing its transformation into goods with greater market acceptance, better presentation, and a higher selling price (FAO, 2020). Activities such as scaling, filleting, drying, and vacuum sealing contribute to diversifying the offering and raising the perceived quality of the final product, which strengthens the positioning of organizations in increasingly demanding and competitive markets (Ostaiza Zambrano, 2021). In the case of artisanal cooperatives, the implementation of these processes represents a fundamental strategy for overcoming traditional fresh fish marketing, increasing profit margins, and improving the economic conditions of their members. Method: Applied research using a quantitative approach was conducted. The methodology involved administering 100 structured surveys to local consumers to identify their consumption preferences and acceptance of processed fish products. Engineering tools such as Quality Function Deployment (QFD) were used to design the production system, allowing customer needs to be translated into technical process characteristics, and Pareto analysis, which was used to prioritize the species with the highest market demand. Results and discussion: The research concludes that, based on the technical and economic analysis, it was possible to design two alternative production systems aimed at generating added value in the artisanal fishing industry. The results showed that the alternative with the fewest operational activities—focused on filleting and vacuum sealing—presented a Net Present Value (NPV) of USD 9,870.75 and an Internal Rate of Return (IRR) of 42.8%, positioning it as the most profitable option for initial implementation. This proposal will not only improve fishermen's incomes but also strengthen the sector's sustainability and contribute to achieving the Sustainable Development Goals (SDGs), particularly SDG 8 (decent work and economic growth), SDG 12 (responsible consumption and production), and SDG 14 (life below water). Research Implications: The research implications reflect the potential of value-added as a strategy to improve the competitiveness of artisanal fishing cooperatives. Implementation of the proposed system not only increases producers' incomes but also promotes sustainable and innovative practices throughout the value chain. Furthermore, it provides useful evidence for the design of public policies aimed at local development. This approach can be replicated in other organizations in the fishing sector. Originality/value: The originality of this research lies in the integration of engineering tools with a social and productive approach, applied to an artisanal fishing cooperative. Its value lies in offering a viable and contextualized technical solution that drives the generation of added value, improves the quality of the final product, and strengthens the economic and environmental sustainability of the sector.
Menéndez et al. (Thu,) studied this question.
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