Cacao-based wine and its marketing for continuous improvement in the city of Machala

Abstract

This project was carried out in the City of Machala, which deals with the elaboration of cocoa-based wine, because it is an innovative product. A new drink was created with the expectation of making known new forms of cocoa consumption, in this way a variation in the market would be achieved. Because Ecuadorian cocoa is immensely appreciated both nationally and internationally for its quality and aroma, this greatly influences the appreciation and acceptance of this product, which, being considered artisanal, would be displayed in glass bottles to preserve its flavor and aroma and defined by a value accessible to consumers over 18 years of age. Advertising would be announced through social networks, it is essential as well as its presentation in mass media, such as television, radio.
The main objective of this product is to benefit the health of the people who acquire it since today there are drinks which contain a high concentration of alcohol and do harmful damage to your body, for that reason it is exposed to a small part of inhabitants of the urban area of ​​the city of Machala to establish the characteristics that are distinguished from cocoa-based wine, which led to the analysis of each of the questions developed and the hypothesis was accepted.
To finalize this project, the results are shown, where it is known that a high number of possible consumers of cocoa-based wine would prefer it due to the quality and price, this leads us to conclude that this product would be highly profitable in the market.