Development of a Nutritious and Accessible Product Based on Ecuadorian Cacao

Abstract

Ecuador is one of the world’s largest producers of cocoa, which has a crucial impact on its economy. However, only 25 Ecuadorian companies are dedicated to the production and marketing of chocolate. The study’s objective was to relate the types of cocoa and its nutritional properties with consumption preferences, to develop a new product. Products made exclusively with Ecuadorian cocoa were selected and 100 students were surveyed about their consumption preferences. A new product combining fine aroma cocoa and CCN-51 was proposed, aligned with the preferences detected. Descriptive and inferential analyses showed that most chocolates in the country contain little cocoa, affecting flavor and nutritional quality. Consumers are willing to pay more for products with a higher percentage of cocoa, especially if they are perceived as nutritious or are linked to causes such as fair trade. In conclusion, although Ecuador produces high-quality cocoa, its potential is not reflected in inaccessible and nutritious products for students. Improving the perception of chocolate as a healthy snack, increasing its cocoa, fiber and antioxidant content, and reducing sugars and fats, could have a positive impact on the industry.