Production Costs in the Processing of Cocoa Derivatives

Objective: The objective of this study is to determine the costs generated in the production of cocoa derivatives through a production order costing system in the Asociación de Producción Agrícola de Cacao Nacional La Maná (ASOPROCANAM). Theoretical Framework: The main concepts on production costs and cocoa derivatives in ASOPROCANAM are presented, which allow understanding the research. Method: The adopted methodology of research with a mixed approach, qualitative-quantitative, supported by a documentary bibliographic research, among the research techniques were the interview applied to the owner and the observation at the site where the company is located to determine the processes that were carried out in the elaboration of cocoa derivatives. The instruments were the interview questionnaire and the matrix of cost elements. Results and Discussion: It is concluded that the design of a production order costing system allowed an effective management of production costs in the production of cocoa derivatives such as chocolate bars, chocolates and hydration drinks, this system provides a structured approach to allocate costs to each production order and a net profit of 31%, which translates into $0.70 cents for each hydration drink sold. Implications of the research: The production processes, as well as the cost elements used in the elaboration of the cocoa products, thus the chocolate bars, the total costs were $238.75, having a total unit cost of $0. 24 cents, an operating profit of 52% and a net profit of 33%, which translates into $0.17 cents for each chocolate bar sold; for chocolates, total costs were $206.67, with a total unit cost of $0.07 cents, an operating profit of 70% and a net profit of 45%.