Fermentación del cacao como valor agregado a su sabor para la obtención de un chocolate fino ecuatoriano y su estímulo a las exportaciones no tradicionales del Ecuador. Período 2010-2013.
Fecha
2015-10
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Universidad de Guayaquil Facultad de Ciencias Económicas
Resumen
Ecuador es un país productor de cacao, sin embargo, existe baja industrialización y valor agregado, es por esto que el cacao nacional se lo exporta, para que los países desarrollados lo procesen y hagan el chocolate que, finalmente el Ecuador lo importa para el consumo interno, pagando un valor exagerado por el producto, perjudicando la competitividad del país y el desarrollo de la industria nacional.
Otro de los problemas es el bajo apoyo industrial que ha existido por los gobiernos de turno, reflejados sólo en exportar petróleo y no en diversificar las exportaciones ajenas al crudo.
Lo que confirma la alta dependencia al petróleo crudo y sus derivados, a la exportación de materias primas, y a la baja diversificación de la producción nacional, y de pocos incentivos a la búsqueda de nuevos mercados internacionales.
El bajo conocimiento del proceso de fermentación del cacao han hecho obtener un chocolate que aún no es acogido por el resto del mundo en calidad y precio, puesto que es un proceso largo y el tiempo de fermentación es corto, aumentan los costos operacionales, para que finalmente se vean reflejados en un alto precio.
Las industrias chocolateras en el Ecuador no se encuentran estimuladas, puesto que son limitados en tecnología, en personal capacitado en diversificación de sabores, entre otros
Ecuador is a cocoa-producing country, however, there is low industrialization and value added, is why the national cocoa is exported to developed countries the process and make the chocolate that finally the Ecuador imports it for consumption internal, paying an exaggerated value for the product, hurting the country's competitiveness and development of the national industry. Another problem is the low industrial support that has existed for successive governments, reflected in export oil only and not in diversifying exports outside the oil. This confirms the high dependence on crude oil and its derivatives export of raw materials, and low diversification of domestic production, and little incentive to seeking new international markets. The low awareness of the fermentation process of cocoa have obtained a chocolate that is not embraced by the rest of the world in quality and price, since it is a long process and the fermentation time is short, increase operating costs for eventually they are reflected in a higher price. The chocolateras industries in Ecuador are not stimulated, since they are limited in technology, trained staff in diversifying flavors, among others
Ecuador is a cocoa-producing country, however, there is low industrialization and value added, is why the national cocoa is exported to developed countries the process and make the chocolate that finally the Ecuador imports it for consumption internal, paying an exaggerated value for the product, hurting the country's competitiveness and development of the national industry. Another problem is the low industrial support that has existed for successive governments, reflected in export oil only and not in diversifying exports outside the oil. This confirms the high dependence on crude oil and its derivatives export of raw materials, and low diversification of domestic production, and little incentive to seeking new international markets. The low awareness of the fermentation process of cocoa have obtained a chocolate that is not embraced by the rest of the world in quality and price, since it is a long process and the fermentation time is short, increase operating costs for eventually they are reflected in a higher price. The chocolateras industries in Ecuador are not stimulated, since they are limited in technology, trained staff in diversifying flavors, among others
Descripción
Producción de cacao
Palabras clave
EXPORTACIONES NO TRADICIONALES, IMPORTACIONES, BALANZA COMERCIAL, CACAO