Cocoa is an American tree of Amazonian origin, also known as cacaotero, since by cocoa it usually refers to the fruit that gives said tree. The proposed research is developed on the emerging paradigm, for which a dialectical synthesis is assumed from the use of qualitative and quantitative methods in a complementary way. Not limited to the forms and sources of information the collection of information, and the analysis of results, for which we take as a reference the contribution from the experience of Cocoa Producers and Experts in the production and marketing of cocoa, as a fundamental part of the construction of knowledge, and grant the same level of importance to the information obtained from multiple sources of information obtained in the year 2020. For the collection of information, the instruments are applied in three phases: the first consists of field visits to interview 5 cocoa producers and 5 experts in cocoa marketing. The second, search and systematization of documents and the third phase is a comparative analysis of the sources of information mentioned above. For the establishment of cocoa cultivation and to obtain adequate productions, aspects of great relevance must be taken into account, such as critical climatic factors such as temperature and rain. The layout and density of the agroforestry system. This activity aims to make a defined and organized distribution within the lot of each of the plant species that are going to be planted, seeking a better use of the soil. It was verified the effort made by small producers to integrate in the management of their cocoa crops, the processes, harvesting and post-harvest activities that are carried out to obtain dried cocoa almonds for marketing.

The tamarind (Tamarindus indica L.), is from the legume family and is native to the tropics. The fruit is curved, which the shell is bright brown and its flattened oval seeds, joined together by fibers. It is a highly rustic fruit tree, since it can thrive in poor or marginalized soils, with little or no irrigation and minimal care, in relation to other tropical fruit trees. The objective of this work was to establish the formulation process to obtain a hydrating drink based on Tamarindus indica L., To obtain the drink, the following formulations were made; formulation 1 (6% tamarind pulp - 94% H2O), formulation 2 (9% tamarind pulp - 91% H2O) and formulation 3 (12% tamarind pulp - 88% H2O), keeping the amounts of electrolytes and carbohydrates constant added to the formulation. As the main result for the formulation of the drink, there is the following sequence: Harvesting of the fruit, Selection and classification of the raw material, Pulping, Storage of the pulp, Formulation, Mixing, Pasteurization, Packaging and Storage.