Estudio de factibilidad de la producción de chocolate orgánico como alternativa de emprendimiento en la provincia de el oro

Abstract

The present work was raised, due to a study of costs that entail the undertaking of a business as the main product the production of organic chocolate, due to the high costs and the complex competition against established brands and positioned in the market, against all This established a profit margin according to its production costs, because chocolate is a product that entails a great demand, it was tried to cover these requirements in order to capture the attention of possible potential consumers, since chocolate It is a food with a good flavor and rich in vitamins and minerals, which in moderate consumption are beneficial for the human body. The project had a productive, administrative and financial process, which will be given through research and comparisons with similar works with example costs applied to the undertaking that organic chocolate in El Oro would entail. We realize that the production of organic chocolate involves cost complexity and therefore does not have great competition with small entrepreneurs who wish to intervene in a market already established by recognized brands, such as Pacari, a company with an arduous journey and recognition in Ecuador.