Feasibility of the production of traditional palo bean coffee: an ancestral vision in barranco colorado

Silvia Lilibeth Pin Sancán; Zelena Jazmín Sancán León; Telly Yarita Macías Zambrano

Authors

Silvia Lilibeth Pin Sancán
silvia2002pin@outlook.es
Institute Paulo Emilio Macias, Portoviejo, Manabí, Ecuador
Zelena Jazmín Sancán León Institute Paulo Emilio Macias, Portoviejo, Manabí, Ecuador
Telly Yarita Macías Zambrano Institute Paulo Emilio Macias, Portoviejo, Manabí, Ecuador

Keywords:

ancestral knowledge, feasibility study, palo bean, production, traditional coffee

Abstract

The study deals with the recovery of ancestral knowledge of the production of traditional coffee of Palo beans in the rural area Barranco Colorado of the canton 24 de Mayo, to determine its feasibility. Experimental field research was applied as a methodology, through the application of an open interview with the peasant expert, a native of the place and possessor of the ancestral knowledge of the elaboration of Palo bean coffee to rescue traditional knowledge and consequently produce traditional coffee, which served to take data and consequently be able to determine the feasibility of the production of Palo bean coffee, tools such as financial analysis and methods of financial evaluation of the net present value, benefit-cost ratio and internal rate of return was used. The results were the description of the production process of traditional bean coffee, the financial analysis of production, and the feasibility analysis of coffee production that yielded an NPV of 417.65, a B/C ratio of 1.26, and an IRR of 30.29%. According to the indicators obtained, it could be concluded that the recovery of ancestral knowledge to produce traditional Palo bean coffee is viable for its implementation as a business on any scale.

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