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The Boston Massachusetts G3 Chocolatier Journal Reports That Seattle Food Scientist, Terry Wakefield, Completed a 3rd Party Fact Analysis of Xocai Healthy Dark Cacao

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(PRWEB) February 04, 2014

Thanks to a new friend, Adam Paul Green, from the Boston Massachusetts G3 Chocolatier Journal, Terry Wakefield discovered “Xocai” and became intrigued.

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.

Discovery IFT Food Science

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

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/

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 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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Seattle Start-up, Porch, Announces Giant $6.25MM Seed Round from Top Angels to Back the Internets Next Billion-Dollar Frontier — Get Early Access Today.

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Seattle, WA (PRWEB) June 05, 2013

Porch, a home improvement and repair marketplace, today announces a large seed round, its investors, and plans to launch its product nationwide free for homeowners. Early access is available upon request at http://www.porch.com Porch has its corporate headquarters in Seattle, Washington.

Typical seed rounds are less than $ 1.5 million . Pre-launch, Porch has raised a large $ 6.25 million seed round from experts and angel investors in the technology, social, marketplace, and home sectors. The round includes notable contributions from SV Angel/Ron Conway, Chamath Palihapitiya, Javier Olivan, Jeff Skoll, Bill Lee, Geoff Entress, Charles Moldow, and 20 others.

Porch is addressing the massive and favorable home improvement, maintenance, and repair market. Every year, residential construction and home improvement spend totals over $ 500 billion. Porch’s total addressable market is greater than $ 20 billion with the home services industry forecasted to grow at 3.5% annually and the housing market forecasted to increase in sales by 29% . Porch is positioning itself to be the trusted home improvement technology leader through data transparency and a beautiful social product vision.

Porch’s mission is to change the world one home at a time by making home improvement easy for homeowners. The marketplace allows homeowners to get inspired by viewing neighbors’ home projects, get educated by seeing their actual project costs, and decide on the right professional by reviewing friend endorsements. This helps homeowners make an easy and informed decision when it comes to improving their home and selecting the right home professionals.

Today, Porch accomplishes this by organizing and connecting exclusive insights from over 1.4 million professionals and 60 million projects. Every day, Porch continues to aggregate more data about homes to build the connections and acumens that fuel its data transparency and social approach. By understanding work history and which professionals’ friends and neighbors endorse, Porch is able to provide homeowners with free, personalized, and vetted word of mouth recommendations to make home improvement easy.

Porch is still pre-launch and will become nationally available later this year. Today, Porch has early, private access available to select individuals that sign up at http://www.porch.com. Consumer features and functionality will be disclosed in full closer to launch. Porch is and always will be free for homeowners.

Porch was created by successful data, marketplace, and consumer acquisition entrepreneurs from Google, Microsoft Corp, Expedia, Active Network, and Apollo Group. The company has 20 employees and is led by seasoned internet and technology executive, Matt Ehrlichman. Matt is the co-founder and CEO of Porch. Prior, Matt was on the executive team at Active where as Chief Strategy Officer, he helped grow the company’s revenues from $ 65 million in 2006 to $ 420 million in 2012, and a 2011 initial public offering. Before joining Active Matt was co-founder and CEO at Thriva, which was acquired by Active in March 2007 for more than $ 60 million.

“Until now, finding the right professional at a fair price has been comically painful – whether that be for a simple handyman project or a large kitchen remodel,” said Matt Ehrlichman, Porch CEO and co-founder. “In addition to being the largest investment in one’s life, the home is where we create life’s great moments. And while it should be easy, there is no free, simple, and personalized solution that provides the trusted information and tools necessary to make home improvement and repair easy.” Ehrlichman and his co-founders aim to solve a national, universal problem experienced at a local level by 120 million households. According to a 2012 Porch survey, 98% of homeowners experience pain when finding a professional and knowing the price for their home needs.

For more information, to browse nearby projects, or to find professionals your friends and neighbors love, sign up for early access at http://www.porch.com or visit the Porch blog.

About Porch

Coming soon, Porch is the only consumer and social Internet marketplace that connects homeowners with the right home service professionals based on who neighbors have used, project and cost history, and vetted friend endorsements. This helps homeowners make an easy and informed decision when it comes to improving their home and selecting the right home professionals across 250 categories. There is no company currently offering or delivering the level of data transparency and social information that Porch provides to homeowners. Porch is revolutionizing the home improvement industry with a simple, social, and relevant marketplace.

Source: Porch.com Inc.

Contact: Asha Sharma of Porch.com Inc., +1-262-497-2398, press(at)porch(dot)com

Website: http://www.porch.com

Blog: http://blog.porch.com

Press Assets: about.porch.com/press







Google's Own S.J. Airport, $1 Billion Bracket Challenge, Crowd funding & Go Seattle!

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Google’s Own S.J. Airport, Billion Bracket Challenge, Crowd funding Jamaican Bobsled & Go Seattle!
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The Austin Texas G3 Chocolatier Journal Reports that Seattle Food Scientist, Terry Wakefield, Completed a Comprehensive Fact Analysis of Xocai Healthy Cacao

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(PRWEB) January 18, 2014

Adam Paul Green, an Austin Texas G3 Chocolatier Journal, is pleased to reports that Seattle Food Scientist, Terry Wakefield, has just completed a comprehensive fact analysis of MXI Corp; Xocai Healthy Cacao.

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.”

http://oregonstate.edu/foodsci/

VIDEO:

Discovery IFT Food Science

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

“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, Terry Wakefield discovered “Xocai” and became intrigued.

Terry Wakefield

terryw934(at)gmail(dot)com

http://cacaopow.youthfulchocolate.com/

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







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

/in , /by


(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