Analysis of the production processes of the Pamplona confectionery sector as a platform for industrial and business development
The article is derived from the research titled “Analysis of the Production Processes of the Pamplona Candy Market as a Platform for Industrial and Business Development,” conducted at the University of Pamplona in 2004.
Introduction: The creation of a strategic plan was essential for fostering business development in the competitive Pamplona candy market. This process involved a thorough analysis of the market, competition, and consumer trends. The goal was to evaluate the production processes within the Pamplona candy market to identify areas for improvement and propose strategies that would optimize efficiency, promote business growth, and enhance competitiveness.
Problem: The candy market is a crucial economic activity in Pamplona, contributing significantly to the local economy and providing employment. However, it faces challenges related to modernization, competitiveness, and long-term sustainability.
Methodology: The research employed a mixed-methods approach, combining both qualitative and quantitative methods. This approach was vital for designing a comprehensive strategic plan. The qualitative analysis provided insights into the dynamics of the sector, while Porter’s Five Forces analysis helped assess the competitive landscape. By integrating both methods, we were able to formulate strategies to enhance the sector’s competitiveness.
Results: The survey revealed that the sector is primarily dominated by micro-businesses, emphasizing their critical role in the local economy. The findings allowed us to design a strategic plan aimed at strengthening their competitive growth and establishing the candy market as a platform for sustainable business development in Pamplona.
Conclusion: Companies in the candy sector must focus on innovation by creating healthier products, improving digital marketing strategies, and leveraging e-commerce to adapt to market trends. This will enable them to expand into new markets and channels, enhancing their competitiveness in the evolving business landscape.
How to Cite
License
Copyright (c) 2025 Ingeniería Solidaria
This work is licensed under a Creative Commons Attribution 4.0 International License.
Cession of rights and ethical commitment
As the author of the article, I declare that is an original unpublished work exclusively created by me, that it has not been submitted for simultaneous evaluation by another publication and that there is no impediment of any kind for concession of the rights provided for in this contract.
In this sense, I am committed to await the result of the evaluation by the journal Ingeniería Solidaría before considering its submission to another medium; in case the response by that publication is positive, additionally, I am committed to respond for any action involving claims, plagiarism or any other kind of claim that could be made by third parties.
At the same time, as the author or co-author, I declare that I am completely in agreement with the conditions presented in this work and that I cede all patrimonial rights, in other words, regarding reproduction, public communication, distribution, dissemination, transformation, making it available and all forms of exploitation of the work using any medium or procedure, during the term of the legal protection of the work and in every country in the world, to the Universidad Cooperativa de Colombia Press.
[1] J. Duran Peralta, “Desarrollo regional y emprendimiento: evidencia para Colombia,” Trimest. Econ., vol. 86, no. 342, pp. 467–490, Apr. 2019. doi: 10.20430/ete.v86i342.656.
[2] F. Castilla Corzo, J. C. Quintero Araujo, D. Vernot, and I. Sotelo Díaz, “Identificación histórica, geográfica y cultural en la elaboración de dulces tradicionales de Valledupar: un acercamiento para su conocimiento técnico,” Perspect. Nutr. Hum., vol. 19, no. 2, pp. 209–223, Aug. 2017. doi: 10.17533/udea.penh.v19n2a07.
[3] ProColombia, “Informe de gestión 2022,” 2022. [Online]. Available: https://procolombia.co/system/files/2024-05/informe_de_gestion_procolombia_vfinal_-_2022.pdf
[4] Cámara de Comercio de Bogotá, “Informe sector chocolate y confitería,” 2021. [Online]. Available: https://bibliotecadigital.ccb.org.co/server/api/core/bitstreams/143f6d34-9ba1-4c73-b2b0-3082e2a4cb6e/content
[5] F. J. Maza Ávila, M. C. Caneda-Bermejo, and A. C. Vivas-Castillo, “Hábitos alimenticios y sus efectos en la salud de los estudiantes universitarios. Una revisión sistemática de la literatura,” Psicogente, vol. 25, no. 47, pp. 1–31, May 2022. doi: 10.17081/psico.25.47.4861.
[6] P. Nel, W. Jiménez, and J. Buitrago, “Las teorías de la competitividad: una síntesis,” Rev. Republicana, vol. 31, pp. 119–144, Jul. 2021. doi: 10.21017/Rev.Repub.2021.v31.a110.
[7] O. Martínez, “Informe 2023 Asociación Española del Dulce: Cacao y chocolate; caramelos y chicles; galletas; pastelería, bollería y panificación; y turrones y mazapanes,” Madrid, 2023. [Online]. Available: https://produlce.com/filemanager/source/Informes/20240724%20Informe%20Anual%20Produlce%202023.pdf
[8] S. Hernández Mendoza and D. Duana Ávila, “Hipótesis de investigación,” Bol. Cient. Cienc. Econ. Adm. ICEA, vol. 8, no. 16, pp. 42–43, Jun. 2020. doi: 10.29057/icea.v8i16.5449.
[9] D. M. López Celis, M. E. Peñalosa, E. Larios Gómez, and L. Fischer de La Vega, “La lealtad de marca y el consumidor colombiano en época de COVID-19,” FACE: Rev. Fac. Cienc. Econ. Empres., vol. 22, no. 2, Mar. 2023. doi: 10.24054/face.v22i2.1326.
[10] J. L. Ramírez-Díaz, “El enfoque por competencias y su relevancia en la actualidad: consideraciones desde la orientación ocupacional en contextos educativos,” Rev. Electrónica Educare, vol. 24, no. 2, pp. 1–15, Apr. 2020. doi: 10.15359/ree.24-2.23.
[11] G. Chávez-Cruz, J. Campuzano-Vásquez, and V. Betancourt-Gonzaga, “Las micro, pequeñas y medianas empresas. Clasificación para su estudio en la carrera de ingeniería en contabilidad y auditoría de la Universidad Técnica de Machala,” Conrado, vol. 14, Oct. 2018. [Online]. Available: http://scielo.sld.cu/pdf/rc/v14s1/1990-8644-rc-14-s1-247.pdf
[12] Y. López Santos, E. Arvizu Barrón, A. Asiain Hoyos, Y. Mayett Moreno, and J. L. Martínez Flores, “Análisis competitivo de la actividad productiva de la malanga: un enfoque basado en la teoría de Michael Porter,” RIDE Rev. Iberoam. Investig. Desarro. Educ., vol. 8, no. 16, pp. 729–763, May 2018. doi: 10.23913/ride.v8i16.366.
[13] R. Paz-Álava and J. Figueroa-Delgado, “Plan de marketing operativo en la Dulcería Tradicional Los Almendros Agencia Rocafuerte,” 593 Digit. Publ. CEIT, vol. 8, no. 6, pp. 372–379, Nov. 2023. doi: 10.33386/593dp.2023.6.2107.
[14] P. I. A. Chiriboga Zamora, L. I. X. Tapia Hermida, M. L. Romero Flores III, and V. I. E. Faican Bermeo, “Marketing digital orientado al fortalecimiento de comercialización de productos lácteos,” Polo Conocimiento, vol. 8, no. 2, pp. 485–502, Feb. 2023. doi: 10.23857/pc.v8i2.
[15] M. E. Porter, Estrategia competitiva: técnicas para el análisis de los sectores industriales y de la competencia, 2nd ed., España, 2015.
[16] A. Cerón Islas, H. Cerón Islas, and E. A. Cortés Servín, “CRM una estrategia de fidelización de clientes en las IES. Área de educación continua,” FACE: Rev. Fac. Cienc. Econ. Empres., vol. 20, no. 2, pp. 5–17, Jan. 2021. doi: 10.24054/face.v20i2.433.
