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Modelo de cluster para la industria tilapera ecuatoriana
| Content Provider | Semantic Scholar |
|---|---|
| Author | Tacury, Behr Estrada, Leonardo D. Antepara, Juan Pablo Moyano |
| Copyright Year | 2005 |
| Abstract | Exports in our country have become a key factor to compete in a modern economy, considering the capacity to compete as the main condition. In this document we'll explain the actual situation of the Ecuadorian Industry of Tilapia and develop a “Model of Cluster” for it, contributing at the same time with the national product's competitiveness, throughout strategies that emphasize the benefits that the cluster will bring for the industry. Once the members of the Ecuadorian Industry of Tilapia are identified, and the role for each of them is defined, we'll show the information they generate. This information will let us establish the links that will connect the different sectors, such as the communication channels among them. These are the members of tilapia industry in our country: Producers of required food for Tilapia Laboratories Cultivators Processing Plant Distributors Freight Forwarders Airlines Regulatory Entity According to our paper, it is beneficial for our industry that its members gather their resources into a Cluster Model, in order to generate more information for the Regulatory Entity and for all the involved companies. The Ecuadorian Industry of Tilapia lacks of a direct entity that promotes the production and export of the product (Ex.: Camara Nacional de Acuicultura CNA for the Shrimp Industry in our country). This sector has emerged and developed itself without a supporting entity, nevertheless, the industry needs organization and it is demanding an institution that fights for the rights of the sector and looks up for benefits for them in every aspect. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | https://www.dspace.espol.edu.ec/bitstream/123456789/1059/1/2114.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |