Importancia de la rehabilitación de plantaciones tradicionales de cacao (Theobroma cacao L.), para mejorar el rendimiento en el Ecuador
| dc.contributor.advisor | González Chica, Marlon | |
| dc.contributor.author | Morales Muñoz, Jarny Omar | |
| dc.date.accessioned | 2025-04-23T14:49:18Z | |
| dc.date.available | 2025-04-23T14:49:18Z | |
| dc.date.issued | 2025 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/17838 | |
| dc.description | Ecuadorian cocoa is an important agricultural export product, particularly flavoured cocoa, which contributes significantly to the world market. Production in the country takes place in the areas of Los Ríos, Manabí, Guayas and Esmeraldas. The main objective of the research is to determine the importance of rehabilitating traditional cocoa plantations (Theobroma cacao L.) in Ecuador. The results indicate that Ecuadorian cocoa is a crucial product due to its high quality and flavour, making it an important part of the country's economy. The de-tapping and re-stumping process helps develop new shoots and reduces the risks of witch hazel. The rehabilitation of traditional cocoa crops offers benefits such as full restoration of production, income diversification, optimal management and structural integrity. The conclusions demonstrate that Ecuadorian domestic cocoa is important for its economic, social and cultural impact. It generates income for farmers and provides work for families, especially in rural areas. Ecuadorian cocoa is recognised worldwide for its exceptional quality, flavour and aroma. Rehabilitating traditional cocoa plantations benefits producers and entrepreneurs by evaluating management practices and contributing to their objectives. | es_ES |
| dc.description | Ecuadorian cocoa is an important agricultural export product, particularly flavoured cocoa, which contributes significantly to the world market. Production in the country takes place in the areas of Los Ríos, Manabí, Guayas and Esmeraldas. The main objective of the research is to determine the importance of rehabilitating traditional cocoa plantations (Theobroma cacao L.) in Ecuador. The results indicate that Ecuadorian cocoa is a crucial product due to its high quality and flavour, making it an important part of the country's economy. The de-tapping and re-stumping process helps develop new shoots and reduces the risks of witch hazel. The rehabilitation of traditional cocoa crops offers benefits such as full restoration of production, income diversification, optimal management and structural integrity. The conclusions demonstrate that Ecuadorian domestic cocoa is important for its economic, social and cultural impact. It generates income for farmers and provides work for families, especially in rural areas. Ecuadorian cocoa is recognised worldwide for its exceptional quality, flavour and aroma. Rehabilitating traditional cocoa plantations benefits producers and entrepreneurs by evaluating management practices and contributing to their objectives. | es_ES |
| dc.description.abstract | El cacao de Ecuador es un producto agroexportador de gran importancia, en particular el cacao de aroma, que aporta de manera importante al mercado mundial. La producción en el país es en las zonas de Los Ríos, Manabí, Guayas y Esmeraldas. La investigación tiene como objetivo principal determinar la importancia de la rehabilitación de plantaciones tradicionales de cacao (Theobroma cacao L.) en Ecuador. Los resultados indican que el cacao de Ecuador es un producto crucial por su alta calidad y sabor, lo que lo convierte en una parte importante de la economía del país. El proceso de descopado y recepado ayuda a desarrollar nuevos brotes y reduce los riesgos de bruja. La rehabilitación de los cultivos tradicionales de cacao ofrece beneficios como la restauración total de la producción, la diversificación de los ingresos, una gestión óptima y la integridad estructural. Las conclusiones demuestran que el cacao nacional de Ecuador es importante por su impacto económico, social y cultural. Genera ingresos para los agricultores y da trabajo a las familias, especialmente en las zonas rurales. El cacao ecuatoriano es reconocido mundialmente por su excepcional calidad, sabor y aroma. La rehabilitación de las plantaciones tradicionales de cacao beneficia a los productores y empresarios al evaluar las prácticas de gestión y contribuir a sus objetivos. | es_ES |
| dc.format.extent | 37 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | BABAHOYO: UTB, 2025 | es_ES |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | Cacaotales | es_ES |
| dc.subject | Exportación | es_ES |
| dc.subject | Podas | es_ES |
| dc.subject | Producción | es_ES |
| dc.title | Importancia de la rehabilitación de plantaciones tradicionales de cacao (Theobroma cacao L.), para mejorar el rendimiento en el Ecuador | es_ES |
| dc.type | bachelorThesis | es_ES |
Files in this item
This item appears in the following Collection(s)
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States