Harvard Business school professor Nancy F Koehn said:
Entrepreneurs look for new possibilities and new markets, should think about 3 or 4 things:
1. Look around you, the social, culture and economic environment, what people do you know care about, what do you feel when you walk on street, what happening in term of where people are going in their lives, understand the broad stage on which consumers act.
2. Look for something, a product, a service , a combination of both…Continue
Added by Emay Wang on March 31, 2011 at 5:42pm — No Comments
I plan to buy one pannig machine. I am confused with the follwing aspects.
While buying a Panning machine which aspects we have to consider more? Is there any advantage if the Coating pan is of Copper? Or is steel coating pan as good as the Copper one? They say that only if there is resistance inside the pan the Dragee will become shiny, Otherwise I have to give the final coating of Gum Arabica to get the shine. Are these true?
One of the interesting programs going on here involves what growers and organizations are calling "super cacao." Turns out that on most if not all cocoa farms, there always happens to be a few trees that have superior yields and greater disease resistance than all the rest.
At first, I had no idea what people were talking about-shortly thereafter, I realized that I knew the two North American landowners who were actually pioneering this effort. They began by identifying and…Continue
Im on the Big Island and am interested in making chocolates. Does anyone know where to buy nibs or beans?
I'm new to the site&blog, I hope i'm not violating any roll with my post.
Living in Guancaste many years,@farm called PachaMama, http://www.pachamama.com
We are making here treats, smoothies, and other products, for both the residents and visitors of this place. Need your help with finding new supplier of The Cacao Fruits.
Will be appreciate any help.
In the last five months I tasted a lot of new chocolate: Friis Holm, Bojesen, Tobago Estate, Pralus’ Chuao, Idilio, Bouga Cacao, Bonnat (Haïti, Cuba, Piura), Cacao Sampaka, Vietnam of Morin and Puyricard, Fine & Raw, Rogue, Mast Brothers, Patric, Red Star and of course Original Beans’ Piura Porcelana and the new recipe of Beni Wild Harvest (I love them!).
Although I have tasted 494 different dark chocolates so far, I had never tasted a single origin from…Continue
Added by Vera Hofman on March 5, 2011 at 3:04pm — No Comments
is the interactive Cacao and Chocolate Museum in Cusco, Peru.
In ChocoMuseo, you will be able to learn the secrets of chocolate, its production process, and the history of cacao since the Maya, 1000 years ago.
We'll also organize workshops for…
Added by ChocoMuseo on March 1, 2011 at 3:10pm — No Comments