Diseño estratégico para establecer una microplanta de procesamiento de cacao en la zona caribe de Costa Rica.
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2019-12
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Universidad EARTH
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De acuerdo con los registros históricos en Costa Rica, la siembra y producción de cacao remonta desde la época colonial. Alrededor del siglo XVII el cultivo se constituyó como uno de los principales productos de exportación del país, no obstante, con el paso de los años su importancia en la exportación decayó considerablemente. Históricamente las zonas productoras de cacao en Costa Rica han sido; Caribe, Norte y Brunca, las cuales contaban con considerables extensiones de cacao, donde su producción se orientaba, su mayor parte a la exportación para mercados en países Europeos y Estados Unidos. Desafortunadamente, para finales de la década de 1970, la incidencia del hongo Monilia (Moniliophthora roreri) afectó considerablemente las plantaciones de cacao, sumado esto, los bajos precios en el mercado, así como, la ausencia de material genético de alta productividad y resistente a ésta enfermedad, incidió en que muchos productores se pasaran a otros cultivos no tradicionales en las zonas señaladas, lo cual, disminuyó la extensión en hectáreas, generando así una merma considerable en la cantidad producida. De acuerdo, a lo investigado en este proyecto, la actividad cacaotera en Costa Rica presenta un potencial importante para fomentar el desarrollo de negocios inclusivos y estrategias de producción sostenibles, en términos sociales, económicos y ambientales; esto ha sido el enfoque principal de este proyecto. Esto fue posible, entre otras cosas, porque el cacao, como se logró demostrar, es un cultivo viable bajo esquemas agroforestales, posee un arraigo cultural e histórico en las zonas estudiadas, representa una forma de vida para un número importante de familias agricultoras, y a la vez, genera las posibilidades de crear iniciativas emprendedoras de pequeña escala con vinculación a mercados de alto valor, nacionales e internacionales, en los cuales, el cacao está considerado como “fino o de aroma”, lo que representa una ventana de oportunidades para el acceso a nichos diferenciados. Con base a lo anterior se estableció un diseño estratégico que asegure que el pequeño agricultor participe con mayores beneficios en la cadena de valor de la actividad cacaotera y promueva un apoyo y mayor desarrollo del mismo a mediano y largo plazo.
According to existing historical records in Costa Rica, the sowing and production of cocoa dates back to colonial times. Around the 17th century, cacao cultivation became one of the main export products of the country, however, over the years its importance in export declined considerably. Historically cocoa growing areas in Costa Rica have been three; Caribbean, North and Brunca, which had considerable extensions of cocoa plantations, where their production was mostly export oriented to markets in countries in Europe and the United States. Unfortunately, by the end of the 1970s, the incidence of the fungus Monilia (Moniliophthora roreri) affected cocoa plantations considerably, it made the market to lower down their price, to the absence of genetic material of high productivity and resistant to This disease, it caused many producers to move to other non-traditional crops in the areas indicated, which decreased the extension of cacao plantations in hectares, thus generating a considerable decrease in the amount produced. According to what was investigated in this project, the cocoa activity in Costa Rica presents an important potential to promote the development of inclusive businesses and sustainable production strategies, in social, economic and environmental terms. This was possible, among other things, because cocoa is a viable crop under an agroforestry scheme, it has a cultural and historical roots in the studied areas, it represents a way of life for a significant number of farming families, and at the same time, it generates the possibilities of creating small-scale entrepreneurial initiatives linked to high-value markets, national and international, in which Costa Rican cocoa is considered “fine or aroma”, which represents a window of opportunities for access to niches differentiated. Based on the above, a strategic design was established that ensured that the small farmer participates with greater benefits in the value chain of the cocoa activity and promotes its support and further development in the medium and long term.
According to existing historical records in Costa Rica, the sowing and production of cocoa dates back to colonial times. Around the 17th century, cacao cultivation became one of the main export products of the country, however, over the years its importance in export declined considerably. Historically cocoa growing areas in Costa Rica have been three; Caribbean, North and Brunca, which had considerable extensions of cocoa plantations, where their production was mostly export oriented to markets in countries in Europe and the United States. Unfortunately, by the end of the 1970s, the incidence of the fungus Monilia (Moniliophthora roreri) affected cocoa plantations considerably, it made the market to lower down their price, to the absence of genetic material of high productivity and resistant to This disease, it caused many producers to move to other non-traditional crops in the areas indicated, which decreased the extension of cacao plantations in hectares, thus generating a considerable decrease in the amount produced. According to what was investigated in this project, the cocoa activity in Costa Rica presents an important potential to promote the development of inclusive businesses and sustainable production strategies, in social, economic and environmental terms. This was possible, among other things, because cocoa is a viable crop under an agroforestry scheme, it has a cultural and historical roots in the studied areas, it represents a way of life for a significant number of farming families, and at the same time, it generates the possibilities of creating small-scale entrepreneurial initiatives linked to high-value markets, national and international, in which Costa Rican cocoa is considered “fine or aroma”, which represents a window of opportunities for access to niches differentiated. Based on the above, a strategic design was established that ensured that the small farmer participates with greater benefits in the value chain of the cocoa activity and promotes its support and further development in the medium and long term.
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PROCESAMIENTO DE ALIMENTOS, CACAO, PRODUCTOS DE CACAO, MERCADEO, REGION HUETAR ATLANTICA