Analysis of green innovation for cocoa growers in the municipality of Roberto Payán

Introduction: This project focused on the application of green innovation to cocoa cultivation in the municipality of Roberto Payán, Nariño, with the purpose of improving agricultural productivity and promoting environmental sustainability in the region. Roberto Payán has large tracts of land suitable for large-scale cocoa production, which represents a key opportunity to transform its rural economy. The study focused on identifying the problems and opportunities associated with the crop, such as lack of technical support, inadequate land use and competition with illicit crops. It also proposed solutions focused on reducing environmental impact, improving product quality and increasing the income of small producers through sustainable and innovative practices. Methods: The research adopted a positivist paradigm, also known as quantitative, which relied on the collection and analysis of numerical data to test hypotheses and answer research questions. An empirical-analytical approach was used to study causes and effects of low cocoa yields and propose alternative solutions. The study was descriptive, aimed at characterizing the current conditions and practices of growers during the year 2024. The population consisted of 30 cocoa producers, randomly selected, including relatives of the researcher and inhabitants of the Loma Linda village. Results: The data obtained showed that Roberto Payán has a high potential to develop a competitive cocoa industry, thanks to its geographical and climatic conditions. However, producers face barriers such as lack of technification, training and access to markets. Surveys revealed a low use of sustainable practices and a high dependence on traditional methods, which limits product quality and profitability. However, farmers expressed interest in adopting technological improvements if provided with the necessary means and accompaniment. Conclusions: The research led to the conclusion that Roberto Payán has the necessary conditions to position itself as a sustainable and high quality cocoa producing area. The implementation of sustainable agricultural practices such as agroforestry, the use of organic fertilizers and crop diversification can increase productivity, protect the environment and ensure long-term sustainability. It is recommended to strengthen innovation in cocoa production and processing, take advantage of fair trade certifications and orient producers towards value-added markets. This will improve income, competitiveness and the quality of life of rural communities.