Abstract:
The Cacao is synonymous of chocolate, nevertheless a world behind the industry and the derivatives of this product is everything. The industry of the fine cacaos is in growth, has developed a specialized knowledge like the culture of good wines and the coffee that knows how to distinguish the subtle differences in aroma, body, flavor of each region. The base of a good chocolate is the best cacao and this depends on the types, the ecological conditions land and the treatment that becomes after the harvest.
The cacao is an original culture of America, has stayed per millenia in the Andean region in natural conditions, improving the genetic matter in which the Creole cacaos stand out that they have the characteristics that the fine chocolate factory appreciates. On the basis of this important appreciation that distinguishes to our Ecuadorian cacao, the creation of a company projects (Ecuachoc S.A.), that is dedicated to the export of artisan chocolates 100%, elaborated of chocolate Ecuadorian and based on described manpower, with the added value to be a product to export itself in recyclable boxes focusing brings back to consciousness to the power to contribute somehow to the nondeterioration of our environment. A study that allows the analysis of the important paper that it can occupy our Ecuadorian cacao in the elaboration of chocolates, like a product commercialized in the market the International (objective Market: New York) in the advance of the export, that nowadays is increasing more and more for certain products that were only commercialized of national way; an idea on which one is based on which Ecuador not only deserves the appointment for being a country of cacao export (raw material), but can give more of than to speak if the cacao but like an end item is exported directly; that is to say, exporting chocolates towards the international market.
