Analysis of strategic decisions for the sustainable production of coffee in Coopain "Naranjillo", Tingo María, 2015

• Autor: Flores-Leiva, Tomas M.
• Formato: artículo
• Fecha de Publicación: 2019
• Institución: Universidad Nacional Hermilio Valdizan
• Repositorio: Revistas - Universidad Nacional Hermilio Valdizán
• Lenguaje: español
• OAI Identifier: oai:revistas.unheval.edu.pe:article/427
• Enlace del recurso: http://revistas.unheval.edu.pe/index.php/gacien/article/view/427
• Nivel de acceso: acceso abierto
• Materia: decisiones estratégicas; producción sostenible; café orgánico; strategic decisions; sustainable production; organic coffee

The object of the study was the analysis of strategic decision making in its social, economic and environmental dimensions of the sustainable production of coffee in the Industrial Agricultural Cooperative (COOPAIN) "Naranjillo" Ltd. Tingo María, at the organization level and the producer partner. The type of research was non-experimental, cross-sectional descriptive; A survey was applied to a sample of 134 producers of organic coffee, from 17 localities at the COOPAIN area, where it was anlayzed the social dimension (7 components), the economic dimension (9 components) and the environmental dimension (7 components). The situational diagnosis, value chain analysis, PEST analysis, the analysis of 5 forces of Michael Porter, the SWOT and CAME analyzes were made to COOPAIN. The social, economic and environmental dimensions were analyzed to the producing partners. Likewise; Factorial analysis was carried out to reduce the dimensionality of the data, to determine homogeneous groups able to explain the maximum information contained in the data; the analysis of multivariate combination or cluster to group components trying to achieve maximum homogeneity in each group and the biggest difference between the groups and finally, the simple correspondence analysis (ACS), to evaluate the existing relationships between two variables. This study offers as results the analysis of decision making in its social, economic and environmental dimensions; the detection of factors that negatively affect the sustainable production of coffee and have threats to its development. Likewise, it will be necessary to develop and reinforce aspects detected in five contributions that allow to correct undesirable impacts and facilitate being more competitive, reducing costs, uncertainty and risks in the sustainable coffee production. It was determined aspects that require attention to solve problems, it was suggested measures to correct negative impacts and be more competitive in sustainable coffee production. At level of the organization, with the use of available tools of the investigation in the analysis of the environment and the operation at the process level of the company. At the producer partner level, the most vulnerable and critical points of their activity were identified. The use of Big Data and Artificial Intelligence applied to production is proposed as a future contribution, establishing more desirable criteria for strategic decision making, which will reduce costs and the level of uncertainty in sustainable production of coffee.