Evaluation of Quality Control as a Key Factor in the Performance of Food Entrepreneurs in Guayaquil

Abstract

This study focuses on evaluating the quality control measures implemented by entrepreneurs in the food sector in Guayaquil, Ecuador. Considering that entrepreneurship is vital to the Ecuadorian economy, representing 32.7% of the Early-Stage Entrepreneurial Activity (TEA) rate in 2023 (Lasio, Amaya, Espinosa, Mahauad, & Sarango, 2024), many entrepreneurs in Guayaquil face limitations in resources and knowledge to establish effective quality controls and advertising strategies that highlight these improvements, which restricts their growth. The research targets entrepreneurs in the preserved food sector who are currently part of training programs offered by the public company EPICO. A checklist was used to assess whether they comply with the requirements and practices according to the standards set by Agencia Nacional de Regulación, Control y Vigilancia Sanitaria (ARCSA). A descriptive statistical analysis of the test results was conducted, as well as a multivariate analysis using the HJ-BIPLOT method to examine the interactions between quality control variables and their relationships. The results reveal that 56% of the entrepreneurs did not pass the quality control test, indicating significant deficiencies in their processes. Only 22% meet the quality standards excellently. These deficiencies underscore the urgent need to improve quality controls to enhance sales and market positioning. Finally, the research concludes that strengthening infrastructure, improving the handling of equipment and utensils, and promoting good personal hygiene practices are essential to ensuring product quality and, consequently, improving sales performance.