Suchergebnisse

Since the historic peace accordsin Colombia in 2016, well over 800 human rights defenders have been killed; in this year alone, more than 100 social leaders have been assassinated. The COVID pandemic seems to be further closing spaces of participation for social movements opened up in the late 2000s. These policy contradictions by the governments of Colombia and the US camouflage an interest in territorial governance for mining and monoculture production for export. Under COVID quarantine restrictions, people on small farms fend for food not grown in local markets, and a big challenge is road blockages, many organized by armed groups. They control the ins and outs, who can pass on to the market and who cannot. Hunger is one consequence of this, as is the rise in domestic and sexual violence. Many of the social organizations strive to negotiate a different economic model than the deeply neoliberal model that currently stands, as a strong challenge to the status quo that explains a big part of the violence. Desde los históricos acuerdos de paz de 2016 en Colombia, más de 800 defensores de los derechos humanos han sido asesinados, igual que más de un centenar de líderes sociales en el año en curso. La pandemia del COVID parece contribuir su parte a la limitación de los espacios que se habían abierto a los movimientos sociales a finales de la década de 2000. Las contradicciones en las políticas de los gobiernos de Colombia y los Estados Unidos en verdad camuflan el interés por la gobernación territorial para la producción minera y el monocultivo agrícola destinado a la exportación. Las restricciones que impuso la cuarentena obligaron a la gente de las fincas a buscar productos agrícolas no cultivados para el mercado local y a enfrentarse a bloqueos de caminos, muchas veces organizados por grupos armados que controlan la entrada y salida, quién puede proceder al mercado y quién no. El hambre y el incremento de la violencia doméstica y sexual son una consecuencia de esta situación. Muchas organizaciones sociales buscan actualmente negociar un modelo económico distinto al modelo profundamente neoliberal vigente que ha llevado a un fuerte cuestionamiento del estatus quo que explica gran parte de la violencia en su contra.

Artisan chocolate manufacturing is an emerging industry in the Philippines. The emergence of Filipino artisan chocolate makers started in 2011 (Loresco, 2015). For the fast five years, Filipino artisan chocolate makers started making bean-to-bar and purely made chocolates using local cacao beans in order to strengthen the local chocolate industry. Artisan chocolate manufacturing in the Philippines is relatively small but growing (Philippine Rural Development Project (PRDP), November 2014). This growing industry has a lot to offer to the local and global market. This study provides a business analysis of selected artisan chocolate manufacturers in the Philippines. The study aimed to describe and analyze the current state and development of selected artisan chocolate manufacturers in the Philippines. The study intended to: 1) describe the profile of the selected artisan chocolate manufacturers in the Philippines 2) describe the structure and performance of selected artisan chocolate manufacturers in the Philippines 3) assess the local artisan chocolate manufacturers with benchmarks enterprise 4) identify the key problems, opportunities, threats, strengths and weaknesses In artisan chocolate enterprises as well as the development entry points and 5) formulate strategic directions and recommendations for the competitiveness and sustainability for the selected artisan chocolate ,manufacturers. The study used a descriptive type of research that described, analyzed and interpreted the current condition of artisan chocolate industry in the Philippines. Questionnaires and personal interviews were used in order to identify the different production and marketing practices of the artisan chocolate manufacturers. In addition, profitability analysis was done in the study for two enterprises with available financial statements. Primary data were gathered through personal interviews, phone call and one through email. The questionnaire that was created delved into the four core business functions-production, marketing, human resource and finance. The secondary data like cacao grading classification, financial statements, statistics regarding cacao production, etc. were obtained through examination of journals and records of relevant government and non-government agencies such as BAS, DA, DTI, PDRP, CIDAMI, Euro monitor, ICCO, and World Cocoa Foundation, for developments and statistical data on cacao and chocolate industry. The study used the snowball technique for its sampling procedure and the target number of respondents is 15, however 8 were only interviewed. A total of eight entrepreneurs were interviewed and found that their age ranges from 28 to 60 years old. It was observed that all the entrepreneurs are college graduates but their courses are unrelated with their artisan chocolate business. However, all of them are chocolate and their passion for chocolate making is their primary reason for engaging in this kind of business. The first artisan chocolate manufacturers started in 2011 while the recent ones started last 2015. The core business function- production, marketing, human resource and finance of the artisan chocolate enterprises were assessed. In terms of production, it was found that cacao beans are the main raw materials used for artisan chocolates. They have developed their own quality standards for choosing raw cacao beans. Majority of the manufacturers processed the cacao beans from roasting to molding using traditional process. On the other hand, in terms of marketing, the manufacturers found a niche market. The common consumers of artisan chocolates are health conscious people which include foreigners and balikbayan. All of manufacturers offer chocolate bars as their main product. It was observed that the artisan chocolate are more expensive compared to compound chocolates. Since a niche market does not need an intensive promotion, the manufacturers advertise using their social networking sites and websites. Moreover, in terms of human resource, the artisan chocolate manufacturers number of employees ranges from 1 to 15 employees. For finance, majority of the manufacturers used their personal savings as start-up capital which range from Php 50,000 to 2M. Each enterprise was assessed according to their business functions and was compared to a benchmark enterprise- Askinosie Chocolate. It was concluded in the assessment that local artisan chocolate makers are considered laggards in terms of production, marketing and human resource but local artisan chocolate manufacturers have the advantage of easy access for cacao beans here in the Philippines. After the local manufacturers were assessed in relation to Askinosie Chocolate, the gaps between their businesses functions were analyzes. An individual recommendation was made for each enterprise. It was commonly recommended for the enterprise to add more origins and add retailers in order to widen the market reach.

Artisan chocolate manufacturing is an emerging industry in the Philippines. The emergence of Filipino artisan chocolate makers started in 2011 (Loresco, 2015). For the fast five years, Filipino artisan chocolate makers started making bean-to-bar and purely made chocolates using local cacao beans in order to strengthen the local chocolate industry. Artisan chocolate manufacturing in the Philippines is relatively small but growing (Philippine Rural Development Project (PRDP), November 2014). This growing industry has a lot to offer to the local and global market. This study provides a business analysis of selected artisan chocolate manufacturers in the Philippines. The study aimed to describe and analyze the current state and development of selected artisan chocolate manufacturers in the Philippines. The study intended to: 1) describe the profile of the selected artisan chocolate manufacturers in the Philippines 2) describe the structure and performance of selected artisan chocolate manufacturers in the Philippines 3) assess the local artisan chocolate manufacturers with benchmarks enterprise 4) identify the key problems, opportunities, threats, strengths and weaknesses In artisan chocolate enterprises as well as the development entry points and 5) formulate strategic directions and recommendations for the competitiveness and sustainability for the selected artisan chocolate ,manufacturers. The study used a descriptive type of research that described, analyzed and interpreted the current condition of artisan chocolate industry in the Philippines. Questionnaires and personal interviews were used in order to identify the different production and marketing practices of the artisan chocolate manufacturers. In addition, profitability analysis was done in the study for two enterprises with available financial statements. Primary data were gathered through personal interviews, phone call and one through email. The questionnaire that was created delved into the four core business functions-production, marketing, human resource and finance. The secondary data like cacao grading classification, financial statements, statistics regarding cacao production, etc. were obtained through examination of journals and records of relevant government and non-government agencies such as BAS, DA, DTI, PDRP, CIDAMI, Euro monitor, ICCO, and World Cocoa Foundation, for developments and statistical data on cacao and chocolate industry. The study used the snowball technique for its sampling procedure and the target number of respondents is 15, however 8 were only interviewed. A total of eight entrepreneurs were interviewed and found that their age ranges from 28 to 60 years old. It was observed that all the entrepreneurs are college graduates but their courses are unrelated with their artisan chocolate business. However, all of them are chocolate and their passion for chocolate making is their primary reason for engaging in this kind of business. The first artisan chocolate manufacturers started in 2011 while the recent ones started last 2015. The core business function- production, marketing, human resource and finance of the artisan chocolate enterprises were assessed. In terms of production, it was found that cacao beans are the main raw materials used for artisan chocolates. They have developed their own quality standards for choosing raw cacao beans. Majority of the manufacturers processed the cacao beans from roasting to molding using traditional process. On the other hand, in terms of marketing, the manufacturers found a niche market. The common consumers of artisan chocolates are health conscious people which include foreigners and balikbayan. All of manufacturers offer chocolate bars as their main product. It was observed that the artisan chocolate are more expensive compared to compound chocolates. Since a niche market does not need an intensive promotion, the manufacturers advertise using their social networking sites and websites. Moreover, in terms of human resource, the artisan chocolate manufacturers number of employees ranges from 1 to 15 employees. For finance, majority of the manufacturers used their personal savings as start-up capital which range from Php 50,000 to 2M. Each enterprise was assessed according to their business functions and was compared to a benchmark enterprise- Askinosie Chocolate. It was concluded in the assessment that local artisan chocolate makers are considered laggards in terms of production, marketing and human resource but local artisan chocolate manufacturers have the advantage of easy access for cacao beans here in the Philippines. After the local manufacturers were assessed in relation to Askinosie Chocolate, the gaps between their businesses functions were analyzes. An individual recommendation was made for each enterprise. It was commonly recommended for the enterprise to add more origins and add retailers in order to widen the market reach.

La producción de aceite en Galicia como actividad generalizada es históricamente constatable hasta el siglo XVIII. A partir de ese momento comienza su declive hasta casi su desaparición. Fue a partir de bien entrada la década de los noventa cuando se produjo un tímido auge de la actividad olivarera en esta comunidad, con la recuperación de olivos centenarios y/o la plantación de nuevas variedades. En la actualidad, perduran y conviven estas dos políticas en cuanto al cultivo del olivo. Por un lado, se está fomentando la plantación de variedades principales, Arbequina y/o Picual, con la finalidad de alcanzar una producción oleícola intensiva a corto plazo. Por otro lado, se están recuperando olivos centenarios de las variedades conocidas por los olivicultores de la zona como Brava y Mansa para elaborar aceites de oliva gallegos con un valor añadido. Para proteger y garantizar el valor añadido de los aceites elaborados con ejemplares de olivo centenarios ha sido necesario, en primer lugar, identificar correctamente este material vegetal mediante técnicas moleculares para demostrar que no se trata de variedades registradas en el Banco de Germoplasma Mundial del Olivo (BGMO) de la Universidad de Córdoba. Mayoritariamente el perfil molecular de las muestras coincidió con el de la variedad Brava, actualmente en fase de registro. Únicamente el perfil de dos muestras no pudo asociarse a ninguna de las variedades incluidas en dicho BGMO. Este hecho puede deberse a que sean variedades autóctonas, o bien a variedades conocidas pero sin introducir todavía en el BGMO. El aceite de oliva virgen se caracteriza, entre otros atributos, por su aroma asociado a la presencia minoritaria de compuestos volátiles que se transfieren al aceite, en gran medida, desde la molienda del fruto. Comprobar si el perfil aromático de las aceitunas se puede extrapolar a su correspondiente aceite, permitiría evaluar el potencial aromático de cada variedad previo a la elaboración del aceite. En base a los resultados obtenidos, se ha demostrado que el perfil aromático de las aceitunas no es extrapolable al de sus aceites puesto que la actividad de las enzimas endógenas a lo largo del proceso de elaboración es el principal factor que determina la síntesis de los compuestos volátiles más relevantes del aroma. La actividad de estas enzimas se puede modular variando distintos parámetros durante el proceso de elaboración, siendo los más importantes la temperatura y el tiempo de la etapa de batido. Los valores de estos parámetros pueden afectar a la composición minoritaria de los aceites, incluyendo también a los compuestos fenólicos. La elección de la combinación temperatura/tiempo de batido dependerá de si se prioriza su funcionalidad o su aroma, además de estar supeditada al rendimiento de la extracción. En general, la formación de compuestos volátiles C6 se ha visto favorecida por tiempos de batido largos (90 minutos) y temperaturas bajas (20oC), mientras que la formación de compuestos C5 no siguió una tendencia tan evidente. En cuanto a los compuestos fenólicos, éstos se han generado en mayor cantidad a temperaturas más elevadas (30oC) y tiempos más bajos (30 minutos) para las variedades estudiadas. Se ha observado, por tanto, una correlación inversamente proporcional en la formación de estos dos grupos de compuestos minoritarios. La calidad sensorial de los aceites elaborados con variedades principales está ampliamente evaluada y reconocida. Sin embargo, los aceites de oliva virgen obtenidos a partir de variedades no clasificadas hasta el momento podrían presentar características diferentes, e incluso superiores a éstos. Si ello se demuestra, no solo se podría facilitar la elaboración de aceites monovarietales de estas variedades minoritarias sino que además se podrían diseñar nuevos aceites resultantes de procesos de molienda con variedades principales y/o coupage de sus aceites. En el desarrollo de estos nuevos aceites, la co-molienda de aceitunas Brava/Mansa con Arbequina o Picual así como el coupage de aceites aumentaron significativamente las series odorantes principales que conforman el perfil sensorial de los aceites y, al mismo tiempo, su funcionalidad debido al incremento de los compuestos fenólicos. En relación a la funcionalidad de los aceites, la Comisión Europea aprobó recientemente la alegación de propiedad saludable, "los polifenoles del aceite de oliva contribuyen a la protección de los lípidos de la sangre frente al daño oxidativo", para aquellos aceites que contengan al menos 5 mg de hidroxitirosol y sus derivados/por 20 gramos de aceite de oliva virgen. La funcionalidad de estos aceites se podría potenciar si se demuestra que se alcanzan estos valores y si, al mismo tiempo, se desarrolla una herramienta simple y rápida para su cuantificación que pueda ofrecerse al sector oleícola. Los resultados obtenidos a partir de un protocolo analítico sencillo y validado demostraron que los aceites elaborados a partir de las aceitunas Brava/Mansa satisfacen los requisitos exigidos por el marco de la Unión Europea para poder indicar en su etiquetado la declaración de propiedad saludable, superando incluso el umbral establecido en la legislación. ; Olive oil production in Galicia as a widespread activity is historically visible until the eighteenth century. From that moment it begins its descent to near extinction. It was not until well into the nineties when there was a boom in olive oil production in this community, with the recovery of ancient olive trees and/or the planting of new varieties. Currently, they endure and live with the following policies regarding olive cultivation. On the one hand, the planting of leading varieties, such as Arbequina and/or Picual, is encouraged in order to achieve an intensive olive oil production in a short amount of time. On the other hand, olive trees of the varieties known to olive growers in the area as Brava and Mansa are being recovered to develop Galician olive oils with an added value. To protect and guarantee the added value of olive oils made with specimens of ancient olive trees, it was first necessary to properly identify this plant material using molecular techniques to show that it is not registered in the World Olive Germplasm Bank of Cordoba (BGMO) of the University of Cordoba. The molecular profile of the samples mainly matched that of the Brava variety, which is currently undergoing registration. Only two sample profiles could not be associated with any of the varieties listed in that BGMO. This may be because they are indigenous varieties, or possibly well-known varieties, which still haven't been added to the BGMO. Virgin olive oil is characterized, among other attributes, by its aroma, which is associated with the minority presence of volatile compounds that are transferred when the fruit is crushed. Checking if the aromatic profile of the olives can be matched to its corresponding oil would allow the aromatic potential of each variety to be assessed before the oil production process begins. Based on the results, it has been shown that the flavor profile of olives cannot be matched to their oils since the activity of endogenous enzymes throughout the process is the main factor determining the synthesis of the most important volatile compounds in the aroma. The activity of these enzymes can be modified by varying different parameters during the process, the most important being the temperature and time of the malaxation step. The values of these parameters can affect the minority oil composition including the phenolic compounds. The combination of temperature/time malaxation will depend on whether its functionality or aroma is prioritized, in addition to being subject to extraction yield. In general, the formation of C6 volatile compounds has been favored by long malaxation times (90 minutes) and low temperature (20°C), while the formation of C5 compounds didn't follow such an obvious trend. Regarding 4 the phenolic compounds, the studied varieties are generated in greater quantities at higher temperatures (30°C) and with lower malaxation times (30 minutes). Therefore, an inverse correlation in the formation of these two groups of minor compounds has been observed. The sensory quality of oils made with main varieties is widely evaluated and recognized. However, virgin olive oils obtained from varieties not classified until now may have different characteristics, and even exceed them. If this is proved, it could not only facilitate the development of monovarietal (one) oils of these minority varieties but it could also result in new oil by co-crushing leading varieties and/ or their blend of oils. In developing these new oils, co-crushing the olives Brava/Mansa, Arbequina or Picual and the oil blend significantly increased the main odorant series comprising the sensory profile of the oil and, at the same time, their functionality because of the increase of phenolic compounds. Regarding the functionality of the oil, the European Commission recently approved the health claim submission, "olive oil polyphenols contribute to the protection of blood lipids from oxidative stress" to those olive oils which contain at least 5 mg of hydroxytyrosol and its derivatives per 20 grams of olive oil. The functionality of these oils could be enhanced if it is demonstrated that these values are achieved and if, at the same time, a simple and fast tool for quantification that can be offered to the olive sector is developed. The results obtained from a simple and validated analytical protocol showed that oils made from Brava/Mansa olives meet the requirements of the framework of the European Union to indicate on the label, surpassing even the threshold set in the legislation.

Las políticas públicas de ordenamiento te­rritorial adquieren importancia hoy desde diferentes perspectivas, entre ellas, dentro de los actuales procesos de agudización de los conflictos socioterritoriales expresados cada vez más en hechos intranacionales violentos. ; The public politics of territorial order acquire imporance today from different perspectives, among them, inside the current processes of increase of the conflicts socioterritorials espressed each time in more and more violent international facts.

Las políticas públicas de ordenamiento te­rritorial adquieren importancia hoy desde diferentes perspectivas, entre ellas, dentro de los actuales procesos de agudización de los conflictos socioterritoriales expresados cada vez más en hechos intranacionales violentos. ; The public politics of territorial order acquire imporance today from different perspectives, among them, inside the current processes of increase of the conflicts socioterritorials espressed each time in more and more violent international facts.

PurposeThis paper aims to evaluate whether entrepreneurs with an innovative product/service are more likely to formally register their businesses. Understanding the decision of business registration as a rational choice of the entrepreneurs, where she weighs the costs versus the benefits of such formalization, the study expands the literature on informal entrepreneurship by looking at the benefit-side rather than the typically evaluated cost-side of an individual cost-benefit evaluation.Design/methodology/approachThe authors relied on the Global Entrepreneurship Monitor (GEM) adult population survey to evaluate the hypothesis. Specifically, the authors used the GEM data of 2016 for Colombia, covering 2,069 observations (a representative sample at the country level), evaluating the relationship between innovativeness and business registration for the early stage of the entrepreneurial process. Given the nature of our dependent variable, the authors estimated a logistic regression model.FindingsDifferent from what the authors hypothesized, they did not find empirical evidence for a positive correlation between an innovative product or service and business registration. Instead, businesses that compete with many others offering the same product/service have a higher tendency to register at the Chamber of Commerce. Contrarily of what might be suspected, opportunity-based entrepreneurship – as opposed to necessity-based – is not a relevant variable when formalizing a business, providing evidence for our hypothesis that necessity-based entrepreneurship cannot be equalized with informal entrepreneurship. Additionally, the authors show that an entrepreneur with higher socioeconomic status is more likely to register his company.Research limitations/implicationsThe results provide first exploratory evidence that the benefit evaluation may play a role in formalizing a start-up, thus calling for future research that not only tackles the influence of registration costs and administrative burden but rather looks at the outcome of a cost-benefit analysis. The data imply several limitations which future research should address: variables measuring the innovativeness of the product/service are rather coarse measures and need to be expanded and detailed in future research. Additionally, the authors acknowledge that a relatively high number of missing values may generate a selection bias in our population sample. Finally, because of situating the research in a developing country, the research results may lack generalizability. Therefore, researchers are encouraged to test the proposed propositions further.Practical implicationsIn a country like Colombia with very high levels of informality, it is necessary that the government fully understands the role of innovation in the formalization process of start-ups. The results indicate that a differentiation of support mechanisms to increase the formalization of businesses according to the different stages of their development may be necessary and that aside from costs, benefits of formalization play a role. A higher level of formality is not only related to economic growth but also much better protection of workers, therefore going beyond the reduction of registration costs and the implied administrative burden should be an additional public policy target for decreasing informality. Finally, the correlation of socioeconomic stratum with the decision to register hints at a varying evaluation of formalization, a point that merits attention by government and academia.Originality/valueThe study shifts the focus from the evaluation of solely costs for business registering as a barrier to start-up formalization to the cost-benefit analysis. The authors propose – and show – that such an evaluation is not generalizable for all kinds of business. Specifically, the authors show that a start-up is more likely to register when it competes with a large number of competitors than when it competes with a smaller number of others offering the same. At the same time, the authors also show that the stage at which the start-up company is at influences the decision to formalize.