Theo Chocolate plans to increase production and invest in new products, reports Puget Sound Business Journal. The move comes as competition for retail shelf space ramps up among Seattle's artisan chocolatiers. Under the leadership of new CEO Etienne Patout, Theo Chocolate has launched a marketing initiative to better understand its consumers, and is also replacing its cocoa bean roaster. The old roaster frequently breaks down and has a 400-pound capacity, whereas the new roaster can hold 660 pounds at a time. The new roaster will take three weeks to install, so the company is building a stockpile of nibs for when the roasters are both offline for installation. <o:p></o:p>
Improving quality and increasing capacity at the facility will allow the company to buy more cocoa beans directly from its growers in Peru and the Democratic Republic of the Congo, reinforcing Theo Chocolate's mission and the quality of its products, according to the report. Full Story
Related: Category Spotlight: Raising the Chocolate Bar; Chocolate Tours Go Beyond Tastings.
from Specialty Food News https://ift.tt/2D8OxcL
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