Organic coffee, a competitive advantage for coffee producers in the state of Veracruz

Abstract

The preferences of consumers in developed economies are concerned about a healthy diet that ensure higher expectations of life and willing to preserve the environment, have prompted the use of sustainable products with nature, willing to pay a premium if production meets the standards established quality.
Some coffee producers select niche markets protected of competition, international prices and a more equitable participation in their value chains have opted as a strategy to improve its profitability change their coffee crops to conventional organic coffee sustainable with the environment.
In order to know whether the change represents a competitive advantage for producers in the Veracruz State, was proposed as an objective in this paper to test the following hypothesis: “The competitive advantages of organic coffee produced in the Veracruz state are explained by characteristics of product, distribution, marketing, operations, financial structure and organization of coffee producers.” Use of statistical tools applied to the result of field work to degree measure if explanation organic coffee represents a competitive advantage with respect to conventional crop.