Bibliographic citations
Hirowaki, A., (2024). Relación de los factores de calidad y el índice de precio de exportación de cacao peruano (Theobroma cacao L.) [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/6495
Hirowaki, A., Relación de los factores de calidad y el índice de precio de exportación de cacao peruano (Theobroma cacao L.) []. PE: Universidad Nacional Agraria La Molina; 2024. https://hdl.handle.net/20.500.12996/6495
@misc{renati/242885,
title = "Relación de los factores de calidad y el índice de precio de exportación de cacao peruano (Theobroma cacao L.)",
author = "Hirowaki Ruiz, Akari",
publisher = "Universidad Nacional Agraria La Molina",
year = "2024"
}
The objective of this research was to evaluate the relationship between the quality factors: bean size, fermentation index, yield index, cadmium concentration, sensory score and the response variable: peruvian cocoa export price index. The data were obtained from 104 exports from two important companies in the cocoa sector. The data were processed using multiple linear regression analysis. For this, the study was divided into four phases: evaluation of the behavior of the quality factors, determination of the level of correlation of the variables, determination of the quality factors with the greatest effect and presentation of the final model. In the first phase, descriptive statistics, average, standard deviation and control charts were applied, as well as correlation of these factors with the response variable (Pearson's coefficient). In the second phase, the regression model was applied and validated to evaluate the general and individual effect of the fermentation index and sensory score by analysis of variance (p< 0.05). In the third phase, the model was adjusted considering only the significant variables (p< 0.05) and the highest value of the coefficient of multiple determination (R2). The cadmium concentration factor had a moderate negative individual association with the export price index, while the other four factors had a moderate to strong positive individual association. The fermentation index and sensory score were statistically significant and had a higher level of correlation. The export price index tended to increase with higher fermentation index and sensory score, the latter having the greatest effect on it.
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