English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Zendy Plus

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Zendy Tools

Zendy Open

espanolLa presente investigacion es el primer esfuerzo identificado en Costa Rica, que concreta una comparacion de costos de produccion entre hortalizas organicas y convencionales. El proyecto permitio visibilizar los precios de venta, costos unitarios y margenes de ganancia de los productos seleccionados y los comparo entre ambos esquemas de produccion. Objetivo. Esclarecer las causas asignables a la diferencia en precios de venta y costos de produccion entre 6 hortalizas organicas y su homologo convencional. Materiales y metodos. Se formulo un cues- tionario para consultar a 2 grupos de productores, uno conformado por 10 productores de hortalizas organicas y otro por 10 productores dedicados a la produccion convencional. Se formularon 19 preguntas cerradas sobre costos de inversion, costos de produccion, ingresos, relacion costo-beneficio. Las hortalizas seleccionadas fueron culantro (Coriandrum sativum), lechuga (Lactuca sativa), papa (Solanum tuberosum), zanahoria (Daucus carota), apio (Apium graveolens) y brocoli (Brassica oleracea). Los datos registrados fueron agrupados por costos de produccion y precio de venta en ferias del agricultor. Resultados. El precio de venta de los productos organicos por unidad comercializada fue superior al de practicas convencionales en todos los casos. Se logro determinar que la diferencia porcentual en precios para zanahoria fue de 28,57%, apio 40%, 25% para culantro, 53,33% para papa, 33,33% para lechuga y 66,67% para broccoli. Ademas, se evidencio que los productos convencionales presentaron mayor costo total de produccion con respecto a los productos organicos, esto es un 41,70% superior para zanahoria, 65,18% para apio, 29,03% para culantro, 34,78% para papa, 16,65% para lechuga y 44,91% para brocoli. Conclusiones. Las actividades con prac- ticas convencionales expusieron costos superiores, debido a la demanda y compra de insumos externos y a la utilizacion de metodos de transito y rodaje de maquinaria, mientras que la produccion organica propone baja dependencia de compra de insumos externos, ya que los requeridos son generados fundamentalmente en la propia finca y los productores llevan a cabo practicas que promueven la salud del agroecosistema, la biodiversidad y los ciclos biologicos. EnglishThe present investigation is the first effort identified in Costa Rica, which compares production costs between organic and conventional vegetables. The project made visible sale prices, unit costs and profit margins of selected products and compared them between both production schemes. Objective. To clarify the causes that can be assigned to the difference in sale prices and production costs between six organic grown vegetables and their conventional counterpart. Materials and methods. A survey was formulated to consult 2 groups of producers, one consisting of 10 organic vegetable producers and the other of ten dedicated to conventional vegetable production. 19 closed questions were asked about investment and production costs, income, cost- benefit ratio. Selected vegetables were cilantro (Coriandrum sativum), lettuce (Lactuca sativa), potato (Solanum tuberosum), carrot (Daucus carota), celery (Apium graveolens) and broccoli (Brassica oleracea). Recorded data was grouped by production costs and sale prices at farmers markets. Results. Sale prices of organic products per unit sold was higher than that of conventional practices in all cases. It was possible to determine that the percentage difference in prices for carrots was 28.57%, 40% for celery 40%, 25% for cilantro, 53.33% for potatoes, 33.33% for lettuce and 66.67% for broccoli. In addition, conventional products presented higher total cost of production with respect to organic products, this was 41.70% higher for carrots, 65.18% for celery, 29.03% for cilantro, 34.78% for potatoes, 16.65% for lettuce and 44.91% for broccoli. Conclusions. The activities with conventional practices exposed higher costs, due to the demand and purchase of external inputs and the use of machinery, while organic production proposes low dependence on the purchase of external inputs, since those required are mainly generated on the own farm as producers adopt practices that promote the health of the agroecosystem, biodiversity and biological cycles.

Análisis comparativo de precios y costos de producción de hortalizas cultivadas de manera orgánica y convencional