Bibliographic citations
Sangama, S., Marrufo, E. (2021). Cadena de valor y la calidad del cacao en la Cooperativa Agraria Allima Cacao Ltda. del distrito de Chazuta, 2019 [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/4313
Sangama, S., Marrufo, E. Cadena de valor y la calidad del cacao en la Cooperativa Agraria Allima Cacao Ltda. del distrito de Chazuta, 2019 []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2021. http://hdl.handle.net/11458/4313
@misc{renati/1054068,
title = "Cadena de valor y la calidad del cacao en la Cooperativa Agraria Allima Cacao Ltda. del distrito de Chazuta, 2019",
author = "Marrufo Coral, Elsa Cristina",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2021"
}
The present research work entitled, "Value chain and the quality of cocoa in the Cooperativa Agraria Allima Cacao Ltda. of the district of Chazuta, 2019", has as general objective to analyze the importance of the value chain and how this affects the quality of cocoa at the Cooperativa Agraria Allima Cacao Ltda . of the district of Chazuta, 2019. The following specific objectives were identified: What are the primary activities of the value chain and how this affects in the quality and delivery of cocoa in the Cooperativa Agraria Allima Cacao Ltda. of Chazuta District, 2019 and What are the supporting activities of the value chain and how this affects in the cost and service of cocoa in the Cooperativa Agraria Allima Cacao Ltda. of Chazuta District, 2019. Thus, an applied research was used, with a descriptive-correlational, non-experimental design, having as population and sample 125 members of the Cooperativa Agraria Allima Cacao. The conclusion is that there is a relationship between the variables, since the relationship was obtained and proved after the application of Pearson's test with a coefficient equal to 0.276, which confirms that the value chain directly affects cocoa quality by 8%. This shows a weak positive correlation between variable 1 and variable 2.
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