Bibliographic citations
Fernández, A., (2023). Sustentabilidad de las fincas productoras de Cacao nativo (Theobroma cacao L.) en la provincia de Bagua, Amazonas, Perú [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/5892
Fernández, A., Sustentabilidad de las fincas productoras de Cacao nativo (Theobroma cacao L.) en la provincia de Bagua, Amazonas, Perú []. PE: Universidad Nacional Agraria La Molina; 2023. https://hdl.handle.net/20.500.12996/5892
@phdthesis{renati/248762,
title = "Sustentabilidad de las fincas productoras de Cacao nativo (Theobroma cacao L.) en la provincia de Bagua, Amazonas, Perú",
author = "Fernández Jeri, Armstrong Barnard",
publisher = "Universidad Nacional Agraria La Molina",
year = "2023"
}
The general objective of this research was to determine the sustainability of native cocoa (Theobroma cacao L.) producing farms in the province of Bagua, Amazonas, Peru. The specific objectives were (i) Characterize and typify the farms that produce native cocoa (ii) Carry out the physicochemical, sensory and morphological characterization of the native cocoa genotypes and (iii) Carry out the analysis of the sustainability of the farms that produce native cocoa. For the first and second objectives, surveys were designed and for the third, laboratory analyzes were performed. The results showed that the farms present diverse social, economic and environmental characteristics. But they were classified into three groups, quantitatively almost similar, Group 1, brought together 38.6 percent of farms, followed by Group 3, which brought together 31.4 percent of farms, and Group 2, which had 30.0 percent of farms. The physical characteristics of native cocoa depend on the place of origin, with the values of the highest fruit and shell weights in La Peca. The chemical and sensory characteristics determine a sweet grain, light acidity and with a length (> 1.2 cm). The predominant color of the fruit was yellow (88.6 percent), elliptical shape (80 percent) and absent basal constriction (71.4 percent). The grouping analysis showed a relationship between the physical characteristics of the Imaza fruits with those of La Peca. The sustainability of native cocoa producing farms varied from one district to another. Of all the farms evaluated, only 40 percent were sustainable. The economic indicator (IK) was the one that most frequently had values less than 2 and, therefore, the one that had a negative influence so that a certain farm did not achieve sustainability.
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