PROPOSAL TO ESTABLISH A COCOA STUDY CENTER IN EBOLOWA, CAMEROON

Dr. Tom Neuhaus, President, Project Hope and Fairness, a 501 (c) 3
4104 Vachell Lane
San Luis Obispo, CA 93405
(www.projecthopeandfairness.org; 805-441-6727)

I. Executive Summary

Most of the economic benefits inherent in the cocoa value chain are realized across the Atlantic
and not in Africa, where 70% of the world’s cocoa is grown. This grant proposal is to fund the
establishment of a Cameroonian Cocoa Study Center that will provide a setting where
university students both foreign and local can explore ways to enhance economic and ecological
sustainability: 1), promoting research and 2), to foster the development of cottage industry in
order to enhance economic connections between village and city. The vehicle for research and
development is chocolate, traditionally a colonial product appreciated in the West, the beans for
which are grown mainly in Africa. This proposal covers some of the details involved in
establishing the management and physical organization of the project. This project is proposed
by Project Hope and Fairness, a 501(c)3

II. Approach and Methodology

Approach consists of seven steps:

1. Identification of partners
2. Formation of executive committee
3. Identification of budgetary line items
4. Solicitation of funds
5. Acquisition of land
6. Planning and construction of building
7. Hosting first group of foreign and Cameroonian students

Partners should fall into these categories:

a. Cameroonian universities: commitment by at least one faculty member and one

administrator to supplying a certain number of students to the program. At least one
member of the faculty or administration should participate
b. American Universities: in the immediate future, there will be two participating
institutions, Cal Poly—SLO, and Ball State (Deanna Pucciarelli). Cal Poly’s Architecture
Department (represented by Dr. Robert Arens) and Engineering School (represented by
the school club, Engineers without Borders) would be involved in building the center and
wiring and plumbing.
c. Cocoa trading or chocolate production companies: Armajaro, Cargill, and ADM are
examples. Barry-Callebaut and Cadbury are examples of two large chocolate
production companies that are especially concerned with sustainability issues.
d. Cameroon Government Agency: an agency of the national government (e.g., ONCPB)
that is positioned to best represent the interests of the cocoa study center to the
government
e. Villages: one member of one of the villages represented by the cocoa study center will
be elected by the villages.
f. Project Hope and Fairness: will be represented by its executive director, Dr. Tom
Neuhaus
 g. Other NGO: an organization experienced in building cottage industry or in developing
sustainability would be optimal—such as SNV, GTZ, DFID, or the Peace Corps.

Executive committee will be composed of members reflecting the interested parties. Members of
the committee will be responsible for meeting in an agreed-upon location once per year in order
to deal with important issues that cannot be solved through electronic communications. The
initial meeting of the founders will determine:

1. Mission: the cocoa study centers will push one agenda—sustainability of the cocoa
farmer. This means that all methods for enhancing sustainability can be considered
and researched. There will be no bias toward or against issues such as different
methods of certification, organic/non-organic, etc.
2. Discussion of budget

Identification of budgetary line items first year: see Budget

Solicitation of funds: sources include:

1. Fund-raising meals
2. Chocolate companies
3. Cocoa trading companies
4. Other NGOs and donor organizations
5. Governmental agencies and specialized ministries
6. Sales of the cocoa study center chocolate bar

Acquisition of land: this has already been accomplished—near Nkolandou in Ebolowa, South
Region.

Methodology

The Center will open for business in Summer, 2012

4th Quarter 2012 1st Quarter 2013 2nd Quarter 2013 Summer 2013
Prep. of land Constr of center Constr. of center Arrival of first stu
Approval of Inst. of solar & faculty
plans Inst. of equip.
Disb. of funds

• Arrangement with U.S. academic programs for students to live in the village and
conduct research at the cocoa study center. In 2012, students will be recruited via Ball
State’s Family and Consumer Sciences and Cal Poly’s International Extended Field Trips
program.
• Development of ongoing relationships with a university in Cameroon and involvement
of Cameroonian students with American/European college students.
• Development of plans and construction supervision will be done by Dr. Robert Arens
and a group of Cal Poly students in conjunction with students and faculty at the Ecole
National Superieur Polytechnique (Yaounde).
• Installation of solar system and chocolate-making equipment will be accomplished by
Engineers without Borders, a club at Cal Poly
• The first students to conduct research at the Cocoa Study Center attend Ball State
University in Muncie, Indiana. Dr. Deanna Pucciarelli will travel with them and will
supervise the academic outcomes.
 Project Hope and Fairness will oversee the budgetary and construction aspects of the project.

III. Project Deliverables

Deliverables can be defined as follows:

1. Educational Deliverables: every summer, a series of university classes will study aspects of
bringing cottage industry to a village. Aspects include:
a. Economic connections between the village and local population centers. A study of
the history of attempts at diversification of the local economy.
b. Energy issues
c. Appropriate technologies
d. Nutrition and diet

2. Economic Deliverables:
a. Production of 100 lbs of chocolate per day (3 batches).
i. Wrapped in foil at 1/5 oz each, making 8,000 pieces per day.
ii. Sold wholesale at 2 cents each, generating $160 per day wholesale sales.
iii. To make 65 lbs of chocolate liquor needed, 100 lbs of dried beans are required,
costing $50.
iv. Sugar sells at 25 cents per pound, meaning 35 lbs * .25 = $8.75.
v. Assuming employment of twelve people full-time in the facility and that each
earns $3 per day, daily labor cost would be $36.
vi. Payment to village and to local chiefs: $5 per day.
b. Total daily profit: $160 - $50 -$8.75 - $36 = $85.25
c. Net sales: sold at 3 cents each, netting sales personnel $80 per day.

IV. Anticipated Impact

ECONOMIC IMPACTS

Impacts in the beginning would be felt by the visitation of approximately 20 students in 2012,
and the numbers will increase as more American and European universities become involved in
the program—as well as other CEMAC countries.

The center would charge hypothetically a per-person usage fee of $500 for 3 weeks.

1. Individuals: different people in the local community will benefit—e.g., small store owners
and taxi drivers.
2. Village: the village will gain daily from increased salaries and from sales of chocolates.
3. National: increased use of national resources such as the national airline company, money
which would make its way to the national treasury and increase GDP.

IMPACTS ON COCOA INDUSTRY

There is increasing recognition that the quality of cocoa depends on the training of the farmer.
The quality of cocoa beans is deteriorating, caused by inconsistent harvesting, fermenting and
drying (ICCO, 2007)

A number of efforts are currently underway to redress this situation. This includes Farmers’
Field Schools (STCP, 2010), developed to bring expertise to the farmers’ communities.

Another approach is that of TCHO, Inc., of San Francisco. It developed, in combination with
small-scale chocolate production machinery and a solar-powered laptop, a village laboratory
 where villagers can make chocolate, taste it, analyze it across four dimensions, and enter their
results into a spreadsheet. The result is an increased appreciation for the role of genetics,
horticultural methods, fermentation, and drying. (Land O’ Lakes, 2011).

This project will take training to a new level by including not just the first three steps of the
value chain (growing, harvesting, processing) but taking the farmer all the way to the
completed product. This kind of knowledge and experience will add an appreciation of the
final product and the subtleties and exigencies associated with quality production.

EDUCATIONAL IMPACTS

The Cameroonian educational system lacks a research focus that can be greatly enhanced by
collaboration with international universities.

V. Project Management Approach

Dr. Tom Neuhaus will be visiting Ebolowa, Cameroon this August. Assuming that the
funding has been arranged, he will meet with construction personnel.

In October, 2011, Dr. Neuhaus will return to Cameroon along with an individual who will take
charge of solar panels installation, installation of the chocolate-making machinery, and
plumbing.

In June, 2012, Neuhaus will hire and train 12 chocolate production workers. Mr. Kila Balon
will supervise hiring of sales staff, which will focus on sales in Ebolowa and Yaounde.
Chocolate will be distributed in ice chests to businesses most likely to experience successful
sales—such as gas station snack stores.

Starting in summer, 2012, Neuhaus will supervise groups of university students coming to the
center to live (with host families), to learn how to make chocolate, to participate in sales, and to
work in villages on issues listed and described in Appendix XII.

The financial aspects of this project will be handled through Project Hope and Fairness
(www.projecthopeandfairness.org), which is a 501(c)3.
VI. Budget

1. Office:
a. salary of international executive director $20,000
b. salary of center director $20,000
c. Miscellaneous $10,000

2. Travel:
a. October, director $5,000
b. October, director, In country $1,000
c. March, director, $5,000

3. Construction: materials used to build center

a. Masonry materials $15,000

b. Roof $5,000
c. Wood $5,000
d. Plumbing $10,000
e. Paint $1.000
f. Water purification $5,000
g. Washrooms $2,000
h. Air conditioner in choc. Facility $2,000
4. Local: land donated
5. Chocolate production: machines used plus photovoltaics system

a. Machines $60,000
b. Solar PV system $40,000
c. Engineer, PV system $10,000
d. Molds, ice chests, packaging $2,000

TOTAL, First Year Budget $224,000

VII. Appendix—References

ICCO, 2007. SUPPLY CHAIN MANAGEMENT FOR TOTAL QUALITY COCOA IN AFRICA,
Executive Committee, Bill & Melinda Gates Foundation

Land O Lakes, May 15, 2011, Tasting Success in the Dominican Republic: Improving Cocoa Quality and
Links to Fair Trade Chocolate

Nakano, Carisa, 2010. Arch 481 Thesis.

http://www.lulu.com/items/volume_68/9148000/9148432/1/print/Nakano_Lulu_Book_4_Final.
pdf

STCP, July/Sept, 2010. Newsletter, The International Institute of Tropical Agriculture.

VIII. Appendix—Organizational Overview

See Appendix XIII for bio’s of each member of the organization.

Project Founder/Director: Dr. Tom Neuhaus

• Coordination between cocoa study center and university programs

• Writing of grant proposals for expanding the mission
• President of Project Hope and Fairness: communications & coordination

Construction of Center: Mr. Kila Balon, Dr. Robert Arens

• Negotiations for use of land

• Supervision of construction
• Communication with Director

University Relationships: Dr. Richard Kranzdorf, Dr. Deanna Pucciarelli

• International relations
• International development

Coordination of Research: Dr. Peggy Papathakis

• Publication of a biannual electronic newsletter highlighting student projects.

• Communications with students

Financial Aspects: Ernie Roide

• Documentation of grants and gifts

IX. Appendix: Chocolate-Making Equipment

(see www.cacaocucina.com for more information)

Equipment Voltage Amperage Time

Roaster 220/230, 1 or 2 25 Total time: 45-50 minutes. 20-30
phase minutes full power, then
modulation off and on to
maintain temperature.
Bean Cooler 220/230, 1 or 2 7 Several minutes
phase
Winnower 220/230, 1 or 2 6 1 hour
Nib Grinder 220/230, 1 or 2 20 spiking; 4-7 2 hours—through the three
phase carefully fed screens
CM-25 220/230, 3 35 amps inrush; 6-8 hours
phase 6-8 otherwise
 EXAMPLES OF DONATIONS BY PROJECT HOPE & FAIRNESS, 2005-2010

Boots for Gyaware, 2007 Dryness Meter to Depa, 2008 Flashlights to Abekro, 2009

Machetes for Ebekawopa, Cocoa Storage Bags to Roof on School, Dawayo-

2007 Dawayo-Chantier, 2008 Chantier, 2008

Scale for Pezoan, 2010 Solar Lighting for Djahakro, Toilet for Pezoan, 2008
2010

Well for Broguhe, 2009

 XII. APPENDIX: AREAS OF RESEARCH AT THE VILLAGE LEVEL

1. Access to clean water. Wells are often

contaminated or villagers obtain their water
from streams and rivers. This leads to often
fatal waterborne diseases.

Siting and Construction of a Well Are

Critical to Village Health

2. Access to markets: villages are often located on

rutted roads that are impassable to all but the
largest trucks. Bicycles help farmers get their
product from farm to village and even to
market.

Two-Year-Old Cocoa Tree on its Way

to Join a Cocoa Grove

3. Value chain: because villagers have a hard time

traveling to larger population centers, they rely
on middlemen (pisteurs) who can afford the
trucks to get their products to market. And
buying agents (or Licensed Buying Companies
in Ghana) purchase from the middlemen. And
local companies, usually located at the ports,
process beans into semi-finished product
(liquor, butter, and powder.)

Karim Bandre, Pisteur in the Village

of Batteguedea
4. Permaculture: it is possible to blend types of
plants and architecture to blend beauty and
functionality. How useful is neem to health of
farmers and plants? What other tropical
products might be grown inside the village that
might have utility?

Neem Oil Has Great Utility and Can

be Grown in Villages

5. Organic agriculture: cocoa farmers stand to

benefit from selling their beans on the organic
market. Avoiding the use of petrochemicals has
a positive environmental payback.

Organic Cocoa Beans Fetch $150 More

Per Metric Ton

6. Diversification: palm oil, rice, gari, plantains,

dried coconut, African yams, cashews, and
Robusta coffee are alternate agricultural
products that stand to improve the profitability
of the cocoa farmer.

Gari, Fermented, Dried, and Ready

for Sale
7. Food Technology: leveraging current village
expertise into profit centers might involve
construction of buildings and installation of
machinery that will produce marketable
product for sale outside the village. Building
laboratories in which farmers learn to correlate
fermentation methods with quality of end
product (e.g., TCHO FlavorLab™).

TCHO FlavorLab™

8. Appropriate technologies: incorporation of

simple photovoltaic systems for lighting;
improvement of sanitary facilities; ensuring a
safe water supply; chilling systems for
preservation of vegetables and fruits.

Justin Alvarez Designs a Small

Photovoltaic System

9. Nutrition: Role of social rank in access to

nutrient-dense foods. Role of sauces in
providing complex carbohydrates, minerals,
and vitamins. Assignment of kitchen duties in
the family unit.

Making Palaver Sauce

10. Architecture: as a village gains economically,
how does it change aesthetically? In Ghana,
farmers who are more successful economically
tend to build with concrete blocks. Are there
more beautiful alternatives? How can a cocoa
study center be useful to the community while
also housing students and a laboratory?

11. Cottage Industry: the Third World has, since

the beginning of the Colonialist and post
Colonialist periods, tacitly served as furnisher of
raw product for First World industries. In these
Cocoa Study Centers, we can teach farmers how
to manufacture chocolate from the beans and to
make all sorts of chocolates that will be sold in
nearby urban centers.
 XIII. APPENDIX: BIOS OF TEAM MEMBERS

Dr. Robert Arens

Robert Arens has a diverse background that blends architecture with landscape architecture,
technology with design, and professional activity with teaching. Robert’s professional career
has focused mainly on civic and cultural projects. Most recently Robert worked as design
coordinator and project architect with Studio Daniel Libeskind on the World Trade Center
Redevelopment, the Fiero Milano Redevelopment project, and the Denver Art Museum
Expansion and Museum Residences. As an educator, Robert has held professorships at the
University of Detroit, the University of Colorado and Kansas State University; he is now a
Professor of Architecture he joined the California Polytechnic State University faculty in 2005
and was named full professor in 2009. Robert’s publications include works on architecture,
urban design, technology and teaching; these may be found in numerous US and international
publications, among them Shrinking Cities: Volume 1 and Stalking Detroit. He has given invited
lectures at numerous universities, symposia and conferences and has received numerous
grants and awards. Current research interests include new materials and fabrication methods,
designs for global disaster relief, and appropriate architectural technologies for developing
countries.

Kila Balon

Mr. Kila Balon attended Sacred Heart College, Mankon, Cameroon from 1990-1995 where he
earned his Ordinary Level Certificate. From 1995-1998, he attended Saint Bedes College where
he earned an Advanced Level Certificate. From 2004 to 2005, he earned a “Brevet de Technicien
Superieur en Hotellerie” and from 2010-2011 he is at the Institut Superieur de Management in
Douala, where he will earn his BSc. Mr. Balon was a Marketing and Sales Supervisor with the
“Avant Guard Group” in 2009, and he is currently Executive Director of the Dynamic Young
Professionals of Cameroon.

Dr. Tom Neuhaus

Dr. Tom Neuhaus, PhD, Cornell University, has followed a foodie path that began with food
production and morphed into issues of social justice that relate to food. From 1970-1973, he
worked in restaurants and bakeries in France and Austria. From 1974-1978, he cofounded and
ran Sweetish Hill Restaurant and Bakery in Austin, Texas. From 1980-1988, Neuhaus wrote
weekly culinary troubleshooting columns for the Washington Post and the Los Angeles Herald
Examiner. From 1982 through 1998, he taught at the School of Hotel Administration at Cornell
University. From 1998 to 2011, Dr. Neuhaus was a faculty member in the Department of Food
Science and Nutrition at California Polytechnic University, San Luis Obispo, California. He
now teaches part-time as Professor Emeritus and serves as president and co-founder of Sweet
Earth Organic Chocolates, Inc., a leading manufacturer of Fair Trade/Organic chocolates. He is
also president/co-founder of Project Hope and Fairness, an NGO established to help West
African cocoa farmers become more sustainable economically. He has spoken publically on
issues of social justice, Fair Trade, and child labor. Recently, he was interviewed by CNBC for a
show about child trafficking. Currently, Dr. Neuhaus is working on two projects: to purchase
tools for West African cocoa farmers and to build cocoa study centers where university students
can do research on issues of sustainability.

Dr. Peggy Papathakis

Peggy Callaghan Papathakis received her doctorate degree in Nutritional Biology with a
Designated Emphasis in International Nutrition from the University of California, Davis. She is
an Associate Professor at Cal Poly, San Luis Obispo, and teaches courses in clinical nutrition,
 maternal and child nutrition and international nutrition. Dr. Papathakis is also a registered
dietitian with clinical and research experience in the United States and South Africa, measuring
the dietary intake, micronutrient and anthropometric status of women and children with acute,
infectious and chronic disease. Her research interests include infectious diseases (TB and HIV)
and body composition and micronutrient requirements; nutritional status of HIV-infected
women and their infants; and diet and behavior practices associated with infant and young
child obesity in the California Latino population. She serves on the World Health Organization
Nutrition Guidance Expert Advisory Group for Nutrition and HIV/AIDS and Tuberculosis.

Deanna Pucciarelli

Dr. Pucciarelli earned her A.O.S. in culinary arts from the Culinary Institute of American in
Hyde Park, NY, her BS in Nutrition (Magna cum Laude) from California State Polytechnic
University in San Luis Obispo, CA, and her PhD in Food Science from the University of
California at Davis. Her dissertation focused on the medicinal uses of chocolate. Currently, she
is an Assistant Professor in the Department of Family and Consumer Sciences at Ball State
University, Muncie, Indiana. Dr. Pucciarelli teaches courses in food production, food customs
and cultures, and food media. Her areas of research include an ongoing longitudinal study
concerning Midwestern dietary habits ultimately for the use of healthcare professionals;
continued work on use of chocolate for medicinal purposes; and product development and
recipe design for consumer websites and packaging. She has published on societal
determinants that impact food consumption, the history of the evolution of nutritional science
in the United States, and the history of chocolate as a medicine. Please see her attached letter
for more information.

Ernie Roide

Ernie Roide is the Chief Financial Officer and Secretary of Project Hope & Fairness, Inc. Ernie is
a graduate of Cal Poly (B.A., Graphical Arts) and holds an M.B.A., also from Cal Poly. He is an
owner of Promotion Plus, Inc. based in San Luis Obispo and specializes in the use of printed
media to promote advertising campaigns. Ernie brings his concern about the unjust distribution
of wealth in our world to the Board of Project Hope and Fairness and wants to use his
promotional savvy to make people aware of social justice issues. Ernie and his wife, Tawn, have
three children.