Sistema de compras e qualidade dos insumos adquiridos: estudo de caso da Faculdade de Nutrição da UFPel

Abstract

Bidding in the auction mode is a competitive administrative process carried out by the Public Administration to choose the proposal that best serves the public interest. Purchases made for Gastronomy and Nutrition courses at the Federal University of Pelotas are made via electronic auction or corporate card. The objective of this study was to evaluate the real cost of inputs compared to their quality and their impact on pedagogical use. Thus, the first stage consisted of an exploratory qualitative bibliographic research where the bidding process was presented, covering concepts, modalities, types and evolution of the system, including the use of electronic auction. The second stage involved a case study based on the use of the input 'condensed milk', which is a dairy derivative resulting from the partial dehydration of milk with added sugar, widely used and important in the execution of practical classes in these courses. It was possible to verify, in published works, that the mistaken purchase by consumers is due to the similarity between the packaging of condensed milk and condensed milk mixture. However, condensed milk is defined by specific regulations and the condensed milk mixture has a varied composition, often using whey as the main ingredient. In the purchases made, it was possible to observe that the predominant colors and the illustrative representation are very similar, however there is a price difference between these products, revealing the visual strategies used by brands to attract consumers and the relevance of price in the purchasing decision. The Lugol test was performed on samples of condensed milk and condensed milk mixture acquired by the Faculty of Nutrition, observing the presence of starch in the condensed milk mixture formulations. Thus, it is possible to conclude that the analysis of the prices charged, considering the costs incurred in the acquisition of ingredients by the Faculty of Nutrition of the Federal University of Pelotas as a result of the system used, leads to a waste of public resources for these items, since obtaining a similar product does not reach the quality required for products produced in practical activities in Gastronomy and Nutrition courses, that is, they are different inputs with different technological applications.