"I will do so. Great to get an update. Haiti is on my mind a lot ..."
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Drew Gilmour
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Drew Gilmour's Discussions
Cocao in Haiti ?
Started this discussion. Last reply by Ilana Mar 15, 2010. 6 Replies 0 Likes
Hi AllI am in Haiti with a charity working to get some schools rebuilt. Everyone knows the scale of the tradgedy, though I am not sure people are aware of the strength and optmism of people for the…Continue
Bean to Bar Blog ?
Started this discussion. Last reply by Drew Gilmour Jan 6, 2010. 9 Replies 0 Likes
I'm interested in learning/following the story of bean-to-bar startups. Can anyone point me to any blogs or exchanges here or elsewhere?ThanksDrewContinue
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Drew Gilmour replied to Drew Gilmour's discussion Cocao in Haiti ?"Hi Ilana
Sorry that I was offline for a while.
I've just returned from Haiti. Things are definitely getting worse as the rainy season is closing in. Incredibly, not all people have tents or tarps but the shelter providers are doing what they…"
Ilana replied to Drew Gilmour's discussion Cocao in Haiti ?"Drew, are you still in Haiti? How is it/was it? Let us know!"
Ilana left a comment for Drew Gilmour"everything okay? I heard that there was lots of mud and rain makiang life even more unbearable?"
Ilana replied to Drew Gilmour's discussion Cocao in Haiti ?"Drew,
I don't know much on Haiti and cacao, but wanted to tell you that it is an amazing thing that you are doing! I guess you know that..."
Drew Gilmour replied to Drew Gilmour's discussion Cocao in Haiti ?"Hi Brad
It's great to see such a positive response.
I am not surprised by your story - Hatians have great ag resources, but their quality control & market structures are extremely weak.
There is great potential here. As my work takes me…"
Brad Churchill replied to Drew Gilmour's discussion Cocao in Haiti ?"Last summer I received a sample from some guys who claimed to be "up and comers" in the Haiti cocoa scene. The beans were dried well, but completely unfermented. When I replied by email, saying that I won't buy unfermented cocoa,…"
Drew Gilmour posted a discussionCocao in Haiti ?
Hi AllI am in Haiti with a charity working to get some schools rebuilt. Everyone knows the scale of the tradgedy, though I am not sure people are aware of the strength and optmism of people for the future.To rebuild, Haitians need jobs and industry. Cocao grows here. Can anyone provide a perspective on Haitian cocao ?If of interest, I'd be happy to share what I learn.BestDrewSee More
Drew Gilmour left a comment for Drew Gilmour"Hi Duffy,
Takes vision and gumption to do what you are doing.
I've been out to Lincs before: are you near Boston?
I'm in Ottawa, Canada and am investigating whether to launch myself. While I have some experience in the food processing…"
Drew Gilmour replied to Drew Gilmour's discussion Bean to Bar Blog ?"HI All
Fascinating stuff. Thanks for the links.
Seems to be that in USA/Canada at least, we may be at the tip of a bean-to-bar movement starting up, much as we've seen in the craft beer industry. Question is whether there is the market to…"
Robert Stout replied to Drew Gilmour's discussion Bean to Bar Blog ?"Holy cacao batman! Timothy Childs is leaving Tcho! Crazy."
nina luttinger replied to Drew Gilmour's discussion Bean to Bar Blog ?"Hi Drew!
We have a blog on our site: www.tcho.com
And we are bean to bar.
Cheers!
Nina"
Duffy Sheardown left a comment for Drew Gilmour"Hi Drew,
I watched the "Rogue" video and think I may have actually bought both the manual and electric bean breaker and the winnower from them - must check my records.
I have been (sorry...) getting equipment and premises together over the…"
Duffy Sheardown replied to Drew Gilmour's discussion Bean to Bar Blog ?"Funny - I have the same equipment as Rogue Chocolatier!"
Duffy Sheardown replied to Drew Gilmour's discussion Bean to Bar Blog ?"Thanks - I enjoyed reading that"
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- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- Tasting chocolate in Belgium.
- My favorite chocolate is:
- still exploring
Comment Wall (3 comments)
- At 2:04am on February 19, 2010, Ilana said…
- everything okay? I heard that there was lots of mud and rain makiang life even more unbearable?
- At 3:00pm on January 6, 2010, Drew Gilmour said…
- Hi Duffy,
Takes vision and gumption to do what you are doing.
I've been out to Lincs before: are you near Boston?
I'm in Ottawa, Canada and am investigating whether to launch myself. While I have some experience in the food processing industry, chocolate is a new world for me so it'll take time to get up to speed.
That's it's great to learn more about your new venture, especially the lessons learned !
Also, love to learn a bit more about the type and costs of equipment you have - I'm working on a internal business plan.
My idea to start extremely small scale for the first year, then to surge as experience, quality and sales mandate. Much the same, I suspect, as what the Rogue Chocolatier is doing.
While still a rookie, one thing on the plus column is that I will be traveling a few times a year to central america/ Caribbean, so hope to develop (& share) some good direct trade bean sources.
Cheers
Drew Gilmour
gilmour@iceblue.ca
- At 9:43am on January 5, 2010, Duffy Sheardown said…
- Hi Drew,
I watched the "Rogue" video and think I may have actually bought both the manual and electric bean breaker and the winnower from them - must check my records.
I have been (sorry...) getting equipment and premises together over the last year and hope the finally get the last piece wired up tomorrow so that I can start my first semi-official batch of chocolate. I have some excellent beans ready to roast and turn into chocolate. Those who've tasted it (including the Academy of Chocolate in London) seem to like it. Next step is marketting. Are you doing something similar? Happy to answer any questions.
Duffy
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