Agile Innovation in Agribusiness: Implementing Scrum in the Peruvian Cocoa Production Chain

This study analyzes the application of the agile SCRUM methodology in the Peruvian cocoa production chain, aiming to improve organizational efficiency, bean quality, and environmental sustainability. Four experimental SPRINTS were implemented in a cocoa plantation located in San Martín, Peru, addressing practices such as the use of bio-organic fertilizers, monitoring of the fermentation process, and cadmium reduction in cocoa beans. The results showed significant physiological improvements: treatment R3 increased plant height by +10.5 cm ( p < 0.005), and stem diameter reached a mean value of 11.36 mm in treated living plants compared to 6.46 mm in the untreated control group. The fermentation process remained under statistical control, with an overall mean temperature of 34.57 °C and no deviations beyond the established control limits (UCL: 50.71 °C, LCL: 18.43 °C). Regarding cadmium reduction, treatment T6 (MycoUp 3 kg/ha + MBB 2 kg/ha) reduced cadmium concentration to 0.039 mg/kg, below the maximum limit established by the European Union (0.05 mg/kg), in contrast to the control group, which reached 0.134 mg/kg. The implementation of SCRUM facilitated iterative planning, clear role allocation, and data-driven decision-making, demonstrating its adaptability to the agribusiness sector. This research proposes a replicable model that integrates technological innovation, agroecology, and collaborative management to address the structural and commercial challenges of Peruvian cocoa production.