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Determination of the Prospective Processed Cacao Product and Calculation of the Added Value in Agro-Tourism Based on Cacao Agroindustry in Pidie Jaya Regency Cover

Determination of the Prospective Processed Cacao Product and Calculation of the Added Value in Agro-Tourism Based on Cacao Agroindustry in Pidie Jaya Regency

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 22 (2018): Issue 1 (August 2018)
By: Fakhrurrazi,  Tajuddin Bantacut and  Sapta Raharja  
Open Access
|Aug 2018

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DOI: https://doi.org/10.2478/aucft-2018-0004 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 33 - 42
Published on: Aug 29, 2018
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
added value,
bussiness analysis,
industry development,
processed cacao
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2018 Fakhrurrazi, Tajuddin Bantacut, Sapta Raharja, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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