Examinando por Materia "Cacao de origen Huila, en Neiva"

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    Estudio de prefactibilidad para la creación de una chocolatería artesanal, con cacao de origen Huila, en Neiva
    (Universidad EAFIT, 2021) Muñoz Álvarez, Amalia; Salazar Gómez, Francisco Javier; Uribe de Correa, Beatriz Amparo
    This work assesses the feasibility of creating a handcrafted chocolate shop, with Huila origin cocoa, in Neiva. The research methodologies used include applied, and evaluative, with qualitative and quantitative methods. The information presented comes from secondary sources consulted online. The Financial Assessment determines the Net Present Value (NPV) and the Internal Rate of Return (IRR). The results show that Huila is one of the main cocoa producers in the Colombia and that it is recognized for being “fine aroma”, and for its low Cadmium content. In addition, the global trend for healthcare and consumption of rich, healthy and low-sugar foods, represents an opportunity for the development of the local market for dark chocolate products; a disadvantage may be that premium chocolates, currently have an incipient share in the Colombian market and that in Neiva, there is also no developed market. This implies that it will be necessary to make large investments in advertising and consumer education to capture part of the current market but above all, develop a new market. The financial study showed that the best option for the development of this project is to access financing that, in five years, would generate a NPV of 4,510,836,351 COP, an IRR of 231.82% and the investment recovery in the second operation´s year. It is therefore concluded that the creation of an artisanal chocolate shop, with cocoa of Huila origin, is feasible.