Análisis para la implementación de un centro comunitario para el secado artificial del cacao en el cantón quinsaloma provincia de los ríos
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Fecha
2016
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Universidad de Guayaquil Facultad de Ciencias Administrativas
Resumen
El proceso de secado del cacao se realiza generalmente de manera artesanal en el agro
ecuatoriano, lo cual consiste en tender la pepa a la intemperie bajo el sol. Este proceso tarda
demasiado tiempo y depende de las condiciones climatológicas, lo que puede alterar la calidad
del producto y por ende su precio. Adicionalmente, estas condiciones de manipulación del
producto son muy insalubres, ya que la fruta está expuesta a la contaminación de la intemperie, y
a los desechos de los animales. En este escenario, las autoras del estudio plantean la necesidad de
conducir un estudio para la creación de un centro comunitario para el secado artificial del cacao
en el cantón Quinsaloma, provincia de Los Ríos, para lo que es necesario identificar la potencial
demanda, determinar el grado de humedad ideal requerido para la comercialización de la pepa
de cacao en los mercados nacionales e internacionales, comparar los resultados obtenidos en los
procesos de secado de la pepa de cacao con métodos artesanales tradicionales y con el sistema de
secado artificial y establecer el potencial beneficio social a obtenerse en el sector con la creación
de un centro comunitario para el secado artificial del cacao. Para tal efecto se estima necesario el
uso de una matriz sistémica de alcance mixto (cualitativo y cuantitativo), de tipo aplicada,
X
documental y descriptiva, empleando la metodología inductiva, deductiva y analítica. La
propuesta presentada proyecta los resultados que se espera obtener y evalúa su potencial impacto
en la economía de los pequeños y medianos productores del sector.
The drying process of cocoa is usually done by craftsmen in the Ecuadorian agricultural sector, which is to keep the product outdoors in the sun. This process takes too long and depends on weather conditions, which may alter the quality of the product and therefore its price. In addition, these conditions of product handling are very unhealthy, because the fruit is exposed to pollution from the weather, and animal waste. In this scenario, the study's authors suggest the need to conduct an investigation for the creation of a community center for the artificial drying of cocoa in the Quinsaloma canton in the province of Los Rios, for what is necessary to identify the potential demand, determine the degree of ideal humidity required for the marketing of the cocoa pit in national and international markets, compare the results obtained in the process of drying the cocoa pit with traditional artisanal methods and the system of artificial drying and establish the potential benefit social to be obtained in the sector with the creation of a community center for the artificial drying of cocoa. For this purpose the use of a systemic mixed matrix range (qualitative and quantitative) applied, documentary and descriptive, using inductive, deductive and analytical methodology deemed necessary. The proposal projects the expected XII results and evaluates their potential impact on the economy of small and medium producers in the sector.
The drying process of cocoa is usually done by craftsmen in the Ecuadorian agricultural sector, which is to keep the product outdoors in the sun. This process takes too long and depends on weather conditions, which may alter the quality of the product and therefore its price. In addition, these conditions of product handling are very unhealthy, because the fruit is exposed to pollution from the weather, and animal waste. In this scenario, the study's authors suggest the need to conduct an investigation for the creation of a community center for the artificial drying of cocoa in the Quinsaloma canton in the province of Los Rios, for what is necessary to identify the potential demand, determine the degree of ideal humidity required for the marketing of the cocoa pit in national and international markets, compare the results obtained in the process of drying the cocoa pit with traditional artisanal methods and the system of artificial drying and establish the potential benefit social to be obtained in the sector with the creation of a community center for the artificial drying of cocoa. For this purpose the use of a systemic mixed matrix range (qualitative and quantitative) applied, documentary and descriptive, using inductive, deductive and analytical methodology deemed necessary. The proposal projects the expected XII results and evaluates their potential impact on the economy of small and medium producers in the sector.
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Palabras clave
SECADO ARTIFICIAL, QUINSALOMA, CACAO, CENTRO COMUNITARIO