Estudio de eficiencia técnica de la industria del cacao utilizando análisis envolvente de datos
DOI:
https://doi.org/10.35588/rivar.v11i33.6257Resumen
La agroindustria del cacao procesado está entrando en una nueva fase de negocios hipercompetitivos donde todas las empresas se enfocan en convertirse en productores de bajo costo. El problema es complejo, con tendencia a disminuir las unidades de negocio anualmente. Este estudio tiene como objetivo determinar qué unidades de toma de decisiones (DMU por sus siglas en inglés) tienen eficiencia técnica para producir productos de cacao procesados de manera sostenible. Para ello, utilizamos muestreo intencional para determinar las ubicaciones de la investigación, cuestionarios y entrevistas para recopilar datos y Análisis Envolvente de Datos (DEA) para analizar los datos. Los resultados del estudio muestran que todas las DEA producen diferentes porcentajes de eficiencia técnica, por lo que se clasifican en tres tipos: alta, media y baja. La distribución de puntaje muestra treinta DMU eficientes y siete DMU ineficientes. Para lograr la eficiencia operativa y la estabilidad de la DMU, es necesario mejorar la asignación de insumos de materia prima de cacao, los costos de mano de obra e insumos de capital industrial. La conclusión es que la eficiencia industrial cumple un papel vital en la existencia de DMU si puede prestar atención a la calidad y cantidad de producción en una escala de eficiencia óptima, y así poder satisfacer la demanda interna y de exportación para que sea competitivo en los mercados globales.
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