Micro Benefited Community, Social Construction of Quality Cocoa from Biodiversit

closed

1. Diagnosis, through a process of community management, fundamental elements involved in the cocoa benefited, namely: production volumes, gathering, and community process; agro-ecological, cultural and historical factors; organizational and social; environmental; and agro business, characteristic of the Talamanca region and Bocas del Toro.2. Process of community ownership and management of knowledge through technical partner building a sustainable community model of micro benefited.3. Identification of microbiological from local biodiversity partnerships, best for proper fermentation in the production of cocoa differentiated quality and special organoleptic phytochemical profiles.4. Building participatory strategies for integrated risk management and adaptation to climate change in communities cultivated cocoa to improve the resilience of agricultural and communal systems in general.