| dc.contributor.advisor | 李志宏 | zh_TW |
| dc.contributor.advisor | Lee, Jie-Haun | en_US |
| dc.contributor.author (Authors) | 張有勝 | zh_TW |
| dc.contributor.author (Authors) | Chang, Yu-Sheng | en_US |
| dc.creator (作者) | 張有勝 | zh_TW |
| dc.creator (作者) | Chang, Yu-Sheng | en_US |
| dc.date (日期) | 2022 | en_US |
| dc.date.accessioned | 2-Sep-2022 14:55:50 (UTC+8) | - |
| dc.date.available | 2-Sep-2022 14:55:50 (UTC+8) | - |
| dc.date.issued (上傳時間) | 2-Sep-2022 14:55:50 (UTC+8) | - |
| dc.identifier (Other Identifiers) | G0109932136 | en_US |
| dc.identifier.uri (URI) | http://nccur.lib.nccu.edu.tw/handle/140.119/141596 | - |
| dc.description (描述) | 碩士 | zh_TW |
| dc.description (描述) | 國立政治大學 | zh_TW |
| dc.description (描述) | 經營管理碩士學程(EMBA) | zh_TW |
| dc.description (描述) | 109932136 | zh_TW |
| dc.description.abstract (摘要) | 隨著非動物性蛋白成為一種健康的選擇，消費者對替代蛋白質的需求正在增長。當替代蛋白質的味道和質地與傳統動物蛋白質相當，而且價格平價化時，消費者將更有意願採用非動物來源的替代蛋白質。本創業計劃是以新一代的肉塊直接成型技術，生產高品質、擬真口感的植物肉胚半成品與植物肉調理產品。取代傳統組織化植物蛋白(TVP)需黏著重組成型，可省去重組加工及過多的添加劑。藉由技術優勢、適當的市場策略與財務規劃，以優質的肌理化植物肉胚及合理的價格，有機會快速進入市場增加市佔率。由於我們是目前市場上唯一可量產肌理化植物肉胚的新創公司，而且肉胚產品可以直接作為料理食材，依本計畫預估公司成立五年後，可佔有台灣5%以上的植物肉胚市場。在合理的成本及訂價策略下，除首年因創辦初期的產線建置與市場測試，保守估計產品銷售量與收入外，在成立的第二、三年即有機會達到損益兩平。此外，本研究針對肉胚的價格競爭及變動成本上漲等因素，進行利潤敏感度分析，得到即使售價降幅達20%，預估114年的銷貨淨利率仍有12.34%，股東權益報酬率ROE仍有4.27%；而對變動成本的敏感性則較低。本創業計劃預計種子輪募資2,500萬元成立公司並建置肌理化肉胚生產線，並可維持至少兩年的公司營運。而且在公司設立初期，先採取較保守的投資策略，以承租合作廠商現成GMP廠區空間建置生產線，待確認市場的接受度及需求後，再評估投資自行設廠。本計畫預估114年時，首輪2,500萬元資金的IRR為6%；後續因應建廠需求進行溢價增資台幣6,000萬元，則在116年時的IRR為8%。 | zh_TW |
| dc.description.abstract (摘要) | Consumer demand for alternative protein is growing as non-animal protein becomes a healthy option. When the taste and texture of alternative protein is comparable to traditional animal protein, as well as the price is affordable, consumers will be more willing to adopt alternative protein from non-animal sources. This entrepreneurial research is based on a new technology to produce whole-cut vegetable meat that texture like real meat with anisotropic fiber structure. It eliminates the need for reconstituted processing and excess additives, allowing it to replace traditional texturized vegetable protein (TVP) that need to be adhered and reconstituted.Thanks to our new technology, proper market strategy and financial planning, and affordable prices, we have the opportunity to enter the market quickly and increase our market share. That`s because we`re the first company on the market to mass-produce whole-cut vegetable meat that can also be used as a culinary meal. Under this entrepreneurial plan, the newly established company has the opportunity to break even in the second and/or third year through a reasonable pricing strategy. This is a conservative estimate of product sales and revenue based on the company`s first year of production line construction and market testing. The company is expected to capture more than 5% of the market share of plant-based meat in Taiwan five years after its establishment. Furthermore, this study conducts profit sensitivity analysis for factors such as product price competition and variable costs. The result is that even if the selling price drops by 20%, the estimated net sales margin in 2025 is still 12.34%, and return on equity remains at 4.27%; conversely, there is less sensitivity to variable costs.The start-up company is expected to raise NT$25 million that can build a whole-cut vegetable meat production line and maintain operations for at least two years. Moreover, in the early stage, the company adopted a relatively conservative investment strategy, building production lines by leasing the existing GMP factory space of strategic partners. This study foresees an IRR of 6% for the first round of TWD 25 million in 2025. After that, the company will raise an additional NT$60 million three years after its establishment to meet the demand for factory construction. As such, the 2027 IRR would be 8%. | en_US |
| dc.description.tableofcontents | 第一章 緒論 1第一節 產業背景 1第二節 創業動機 4第二章 產業環境與市場分析 6第一節 市場規模與產業趨勢 6第二節 市場定位 8第三章 產品與核心技術 9第一節 創業核心技術 9第二節 產品定位與服務模式 14第三節 競爭力分析 19第四章 商業模式與策略 23第一節 公司目標與創業團隊 23第二節 營運模式與發展策略 24第三節 市場發展策略 28第五章 財務規劃 30第一節 產品定價策略 30第二節 生產及銷售預估 31第三節 募資計畫 33第四節 五年財務預估 35第五節 敏感度分析 38第六章 風險評估與退場機制 42第一節 計畫可行性評估 42第二節 風險評估 45第三節 退場機制 47第七章 結論 48參考文獻 50 | zh_TW |
| dc.format.extent | 2133337 bytes | - |
| dc.format.mimetype | application/pdf | - |
| dc.source.uri (資料來源) | http://thesis.lib.nccu.edu.tw/record/#G0109932136 | en_US |
| dc.subject (關鍵詞) | 肉類替代蛋白質 | zh_TW |
| dc.subject (關鍵詞) | 植物肉 | zh_TW |
| dc.subject (關鍵詞) | 組織化植物蛋白 | zh_TW |
| dc.subject (關鍵詞) | 全肉型植物肉 | zh_TW |
| dc.subject (關鍵詞) | 多維纖維結構 | zh_TW |
| dc.subject (關鍵詞) | Anisotropic fiber structure | en_US |
| dc.subject (關鍵詞) | Alternative protein | en_US |
| dc.subject (關鍵詞) | Plant-based meat | en_US |
| dc.subject (關鍵詞) | Texturized vegetable protein (TVP) | en_US |
| dc.subject (關鍵詞) | Whole-cut vegetable meat | en_US |
| dc.title (題名) | 新穎植物肉創業計劃研究 | zh_TW |
| dc.title (題名) | Research on Novel Plant-based Meat Entrepreneurship Plan | en_US |
| dc.type (資料類型) | thesis | en_US |
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| dc.identifier.doi (DOI) | 10.6814/NCCU202201316 | en_US |
