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The Bismarck North Dakota G3 Chocolatier Association Reports That Seattle Food Scientist Terry Wakefield Completed an Exclusive Fact Analysis of Xocai Healthy Dark Cacao

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(PRWEB) January 28, 2014

Modern food scientists and technologists are versatile, interdisciplinary and collaborative practitioners in a profession at the crossroads of scientific and technological developments.  As our food system has drastically changed, from one centered around family food production and preservation on individual farms to the modern system of today, most people are no longer connected to their food nor are they familiar with the agricultural production and food manufacturing processes designed for providing higher quality, safe food.  In the United States, food science is typically studied at “land-grant” universities which were chartered in the mid-1800’s to support agricultural and technical education.    

Terry Wakefield quote: “In my case, I went to school at Oregon State University located in Corvallis, Oregon.  A food science and engineering curriculum is an eclectic mix of “hard” and “soft” science — chemistry, biology, economics, microbiology, statistics, nutrition and engineering blended together with the culinary arts.  Upon my graduation, I went to work for General Foods (currently part of Kraft) as a quality control supervisor.  I quickly moved into a plant quality control manager position and then on into corporate quality assurance where I was responsible for helping assure that all of the company’s production facilities met standards and that key ingredient suppliers were in compliance with specifications.  I was then promoted to quality control manager of a large plant where I was also on the original product development and commercialization team for Cool Whip.”    

“My next assignment was in Delaware as quality control manager for a 27 acre production facility which produced a broad array of products (Minute Rice, Minute Tapioca, Baker’s Coconut, Log Cabin Syrup, Dream Whip, Kool-Aid, Jell-O Gelatin & Pudding, Stove Top Stuffing and Baker’s Chocolate).  With chocolate back in my life, I was able to transition out of the quality control arena and into production management. I was responsible for producing most of the products noted above, but my favorite assignment was running the 6.5 acre chocolate manufacturing facility. We had 40 silos (each held 1 million pounds) for storing cocoa beans so I had access to beans from virtually every part of the world (Madagascar, Bahia, Sanchez, Samoa, Ghana, Maracaibo, Arriba, etc.).  I have also had a privilege to work for Bissinger’s Handcrafted Chocolates in St. Louis as Senior VP and Chief Chocolatier.  This very old chocolate company had originally made chocolate for King Louis XIV,” says Terry Wakefield.    

Thanks to a new friend, Adam Green, a Bismark North Dakota chocolatier, Terry Wakefield discovered “Xocai” and became intrigued.    

Xocai Product Assessment

“I was also asked to evaluate two Xocai chocolate products: The Nugget and the X-Power-Square. Both of these products tout good taste as well as higher than normal healthy properties associated with their “high antioxidant” levels. According to the manufacturer, Xoçai™ products boast a blend of cacao, açaí berries, and blueberries; they trademarked it as Xovita. All Xoçai™ products use a patented unprocessed cacao. Uniquely, Xoçai™ cacao products display their ORAC Value (or Antioxidant Content) on all their packaging as well as a 3rd Party Certification from Brunswick Labs. The Brunswick Laboratory “Quality Seal” identifies the tested amount of Bioavailable Flavonoids in each Xoçai™ product. Thus, Xoçai™ chocolates are purported to provide the “Ultimate Antioxidant Treat” with a balanced nutritional profile. Recent scientific studies on Cacao concluded that consuming 600 – 900 mg of Total Flavonoids per day help the body’s cells resist damage by Free Radicals. Flavonoids are plant based antioxidants. Eating three Xoçai™ Nuggets a day (1,520 Flavonoids) could provide the needed protection.” – Terry Wakefield

Chocolate Intrigue – A Fascinating White Paper On The Origin Of Chocolate:

http://adampaulgreen.com/chocolate-intrigue-a-fascinating-white-paper-on-the-origin-of-chocolate/

Terry Wakefield    

terryw934(at)gmail(dot)com    

http://cacaopow.youthfulchocolate.com/    

Discovery IFT Food Science     

http://www.dailymotion.com/video/x9gnzr_discovery-ift-food-science_shortfilms    

About Us    

G3 Development is set out to proactively serve the business community by providing solutions in entrepreneurialism, business development, social media and venture capitalism.    

To provide leadership in establishing strength with our client’s international businesses, being built on a foundation of innovation, advocacy, technology and business integrity.    

http://www.g3-development.co/     

1-877-229-9183







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The Atlanta, Georgia G3 Chocolatier Association Reports that Seattle Food Scientist, Terry Wakefield, Completed a 3rd Party Fact Analysis of Xocai Healthy Dark Cacao

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(PRWEB) January 08, 2014

Modern food scientists and technologists are flexible, interdisciplinary and joint practitioners in a profession at the junction of scientific and technological developments. As food system has radically changed, from one centered around family food production and preservation on individual farms to the modern system of today, most people are no longer connected to their food nor are they familiar with the agricultural production and food manufacturing processes designed for providing higher quality, safe food. In the United States, food science is typically studied at “land-grant” universities, which were chartered in the mid-1800’s to support agricultural and technical education.

Thanks to a new friend, Adam Paul Green of Atlanta, Georgia G3 Chocolatier Association, Terry Wakefield discovered “Xocai” and became intrigued.

Terry Wakefield quote: “In my case, I went to school at Oregon State University located in Corvallis, Oregon http://oregonstate.edu/dept/foodsci/. A food science and engineering curriculum is an eclectic mix of “hard” and “soft” science — chemistry, biology, economics, microbiology, statistics, nutrition and engineering blended together with the culinary arts. Upon my graduation, I went to work for General Foods (currently part of Kraft) as a quality control supervisor. I quickly moved into a plant quality control manager position and then on into corporate quality assurance where I was responsible for helping assure that all of the company’s production facilities met standards and that key ingredient suppliers were in compliance with specifications. I was then promoted to quality control manager of a large plant where I was also on the original product development and commercialization team for Cool Whip.”

http://oregonstate.edu/foodsci/

“My next assignment was in Delaware as quality control manager for a 27 acre production facility which produced a broad array of products (Minute Rice, Minute Tapioca, Baker’s Coconut, Log Cabin Syrup, Dream Whip, Kool-Aid, Jell-O Gelatin & Pudding, Stove Top Stuffing and Baker’s Chocolate). With chocolate back in my life, I was able to transition out of the quality control arena and into production management. I was responsible for producing most of the products noted above, but my favorite assignment was running the 6.5 acre chocolate manufacturing facility. We had 40 silos (each held 1 million pounds) for storing cocoa beans so I had access to beans from virtually every part of the world (Madagascar, Bahia, Sanchez, Samoa, Ghana, Maracaibo, Arriba, etc.). I have also had a privilege to work for Bissinger’s Handcrafted Chocolates in St. Louis as Senior VP and Chief Chocolatier. This very old chocolate company had originally made chocolate for King Louis XIV,” says Terry Wakefield.

Terry Wakefield

terryw934(at)gmail(dot)com

http://cacaopow.youthfulchocolate.com/

Discovery IFT Food Science

http://www.dailymotion.com/video/x9gnzr_discovery-ift-food-science_shortfilms

About Us

G3 Development is set out to proactively serve the business community by providing solutions in entrepreneurialism, business development, social media and venture capitalism.

To provide leadership in establishing strength with our client’s international businesses, being built on a foundation of innovation, advocacy, technology and business integrity

1-877-229-9183







More Venture Capital Press Releases

Daily Crowdsource Names CrowdSource a Company to Watch

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Swansea, Illinois (PRWEB) February 23, 2012

According to “CrowdCensus,” under the leadership of CEO Stepanie Leffler and Vice President of Sales Ken Stoddart, Crowdsource.com is the newest qualifying CSP [Crowdsourcing Service Provider] in this fairly new space and has attacked the market with quick growth, robust scalability, and a solid vision to increase their market share. Their leadership and past corporate experience combined with their vision for continued growth make this CSP the most interesting company to watch in the coming year.

By focusing on quality control through testing, plurality and a dedicated internal quality control team, CrowdSource offers clients high-quality, cost-effective results. The “CrowdCensus” report states, Their aggressive crowd curating efforts also help ensure high quality, which The Daily Crowdsource considers another major factor for future success in microtasking CSPs.

Due to Leffler’s clear vision for the company, the Daily Crowdsource views CrowdSource as a frontrunner in the fast-growing industry. The four-year-old company is on pace to increase revenue by 1100% in 2012 based on preliminary first quarter 2012 sales. Because we are solving major business problems using a crowd-based model for some of the worlds largest companies, we are experiencing explosive growth, noted Leffler.

About CrowdSource

CrowdSource provides full-service crowdsourcing solutions to accomplish labor-intensive tasks with unprecedented speed and superior quality. By providing pre-qualified groups of skilled workers, breaking complex tasks into microtasks and employing quality-controls, CrowdSource eliminates the most common problems associated with scaling labor intensive tasks.

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