Success factors in artisanal chocolate production ventures

Abstract

This study aimed to explore the critical factors that contribute to the success and sustainability of artisanal enterprises dedicated to the production of chocolate in the Eloy Alfaro region. In order to obtain a deep understanding of the dynamics that favor the growth of these businesses, a qualitative-descriptive approach was adopted, selecting three successful ventures in the region. The methodology used included data analysis using the DEMATEL method and the Delphi technique, allowing the identification and evaluation of causal relationships between the selected factors. The results indicated that technology emerged as one of the most influential factors, acting as the main engine of change and modernization in the artisanal chocolate industry. Product innovation also proved crucial, although its success depended in part on other factors such as access to financing and technical training. Adequate infrastructure and access to financing, although important, played a secondary role compared to more influential factors. The results suggested that entrepreneurs must prioritize the adoption of advanced technologies and encourage innovation to remain competitive. It was recommended to strengthen collaboration networks and technical training, and the need to develop effective commercial strategies to improve access to markets was highlighted.

Keywords:

Product innovation, Success factors, Artisanal chocolate, Ecuador.