Farmer-to-Farmer Chocolatier
ncba-clusa
Milagro, Ecuador
hace 1 día

Job Description

NCBA CLUSA’s USAID-funded Farmer-to-Farmer program sends American farmers and agribusiness professionals on 2-4 week agricultural development assignments, promoting sustainable growth and agricultural development worldwide.

Volunteer technical assistance from U.S. farmers, agribusinesses, cooperatives and universities helps smallholder farmers in developing countries improve productivity, access new markets and conserve environmental and natural resources.

During COVID-19 we have shifted to a hybrid volunteer model that affords US volunteers and in-country volunteers the opportunity to continue to provide technical assistance.

Compensation in the form of lodging, transportation, per diem, is provided by NCBA CLUSA. No salary / consultant fees are paid.

For more information visit NCBA CLUSA Farmer-to-Farmer.

NCBA CLUSA is currently seeking qualified Farmer-to-Farmer volunteer candidates (1- US volunteer willing to travel) for the position of Chocolatier to support Asociación de Producción Agropecuaria Cargo- ASOPROCARGO based in (Milagro, Ecuador)

Job Description : Asociación de Producción Agropecuaria Cargo "ASOPROCARGO" is an agricultural association that applies agroecological practices in cacao production and has agrotourism farms.

They have invested in equipment for cacao processing; electric grinder, freezer, chocolate refiner, chocolate molds, and labels for packages.

Currently, they make cacao paste, a 40% chocolate bar, and bonbons. However, they are trying to make other kinds products, like white chocolate, other formulations and varieties of bonbons.

They would like to improve the quality of their products after receiving feedback that their refining and formulations needed adjustments.

They are looking to improve the techniques of refining, tempering, chocolate formulations, and storage.

Duration : 2 weeks February- April 2022

ESSENTIAL AREAS OF RESPONSIBILITY :

  • Analyze the current cacao paste-making process and provide recommendations on quality improvements. This is not limited to fermentation, drying, roasting, and grinding.
  • Conduct training on how to improve the cacao paste process taking into account best post-harvest handling procedures.
  • The volunteer will share knowledge to improve cacao paste, procedures, refining, tempering, chocolate formulation, storage, and other topics that the volunteer considers relevant
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