Green innovation as a sustainable alternative to strengthen cocoa cultivation

Introduction: The purpose of the research was to identify viable alternatives to strengthen cocoa production and marketing in the municipality of Roberto Payán, department of Nariño. It was proposed as a solution to the devaluation of the crop and the high presence of illicit crops, phenomena that have limited agricultural development in the region. The study focused on the implementation of green innovation as a strategy to promote sustainability, productivity and competitiveness of cocoa in the area.Development: During the study, the national and international context of cocoa production was analyzed, as well as successful experiences of cooperatives that applied organizational and environmental innovation practices. It was observed that in Peru, for example, community organization significantly boosted the export of organic cocoa. In Colombia, the need to improve processing processes, train farmers and protect the characteristics of fine aroma cocoa was discussed. In the case of Roberto Payán, obstacles such as the presence of armed groups, state neglect, and the lack of adequate technology and infrastructure were identified.Conclusions: It was concluded that cocoa represents an opportunity for economic, social and environmental development for Roberto Payán, provided that the production chain is strengthened with green innovation, institutional support and community empowerment. The progressive replacement of illicit crops with cocoa is feasible if sustained investment and technical training are guaranteed, which would allow the municipality to become a regional reference in cocoa production.