"Really!! nice :) I used to go around that area. I'm currently in new york Manhattan. My Father farm is about 300 " tareas" located in a campo called " los espinos". I would like to help him maximize its profits and…"
Hi everybody my name is Emilio, new at this site and eager to learn all I can about chocolate. I was born and the Dominican Republic,specifically from the area of " Loma Quita Espuela" san francisco de macoris ,which is ground zero for Cacao production. My family is been in the business of exporting cacao for as long as I can remember , although I never saw the business side of it until now. The entrepreneur in me wants to take advantage of the fact that I have access to the raw product…See More
Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.
"I know it well, i've spent a great deal of time there. But, for those who haven't, perhaps you could describe the differences in your cocoa (ie hispanola or sanchez), and if hispanola - what the fermentation looks like and what the…"
I have to agree that the first step is to let people know where your farm is located and some information about the beans (variety, fermentation, grade), and the quantities you have to ship. Without that information it's almost…"