TOM'S REPORT, TRIP TO COTE D'IVOIRE, JUNE14 -- N'Douci, machines getting installed -- On to Issia for a great meeting

 Wednesday, June 14

We began the day with two breakfasts, one for the Americans and the other for the Ivoirians.  Peggie and I ate croissants and coffee at a Lebanese bakery.  Then we drove to an Ivoirian spot and ate attiéké with grilled tuna.  Guess which breakfast was far and away superior?

We drove to the cocoa study center and started rearranging machinery while we awaited the arrival of the electrician.

First, we moved the big table onto the porch.  Then we put the roaster in the correct place.  There are two parts:  the roaster and the cooler.  When we arrive back in N’Douci Saturday morning, a representative from the company will show us how to use the machine.

 I met with the carpenter to describe the table we need to put the cracker/winnower on.  We will be purchasing cocoa beans Saturday morning in order to roast them.

 We moved the fridge into the wrapping room.  This is a very used beverage fridge.  It really cranks, though, which means the chocolate will set nicely. 

I put the molds in the wrapping room.  I told Roger that he will have to remove the toilet from the bathroom next to the wrapping room as the Ministry of Health would not like to see that.  Also, he will hire a plumber to remove the teeny handwashing sink and replace it with a sink where they can wash, rinse, and dry the molds.

We drove to the bank and got the XOF to pay for the materials so the electrician can get started while we go to Issia.  It’s going to cost 506,000 XOF ($836.00) to run a separate circuit directly from the pole in order to feed enough power to the machine (melangeur).

Then we got on the road and drove from 1:00 PM until 6 :00 PM.  There were lots of potholes and the driver was not feeling very well, although he’s a real champ and hides his infirmities.  Best driver in 14 years of doing this!

 We drove straight to the hotel, passing both Depa and Pezoan and checked in.  At 7:30 PM we went to the restaurant and sat around with Jean Joel, the translator, waiting for the rest to show up.  By the time the food was ready (90 minutes), we had conducted a really good meeting.  Here are pictures of some of the participants. 

 Right, Servando and Prisca.  I talked to Prisca about marketing, as she has had a lot of success pushing SCAP’s (Servando’s) bars.  There is great enthusiasm for the bars:  the fudge centers are quite unique.  Favorite flavor is candied ginger.  Ivoirians love ginger, which they call “Gem Gem”.  Prisca has a very can-do attitude.

Peggie said, “We talked about the idea of revolutionary chocolate. Chocolate that is produced by the farmers cooperatives. This concept will bring more jobs to each small village and as a result of increased employment, opportunities, money can flow into the village common fund for municipal projects.”

Peggie continued, “I explained that our donors need to see the records of business, to see what their donations are being used for. Also explaining that it is not Tom and I that have money but that we tell the story of chocolate and ask our friends, business associates and others to give for this cause.”

 “This idea is also what I am hearing echoed here from the growers to the processors. The growers want a tracking system that is fair. The growers have to wait a long time to be paid and want accountability. They want to be paid for their beans and not lost in the system. There is reluctance to combine beans for fermenting because they don’t believe once they give their beans over they will be compensated fairly.”