XOCAI - A Perfect Combination for Success
Today's business climate is a demanding, challenging one. Consequently, it is vital to possess a complete package of elements to ensure long-term growth, stability and overall success. Fortunately, the perfect combination of Product, Science, Timing, People, and Compensation delivers an opportunity unrivaled by any other.
PRODUCT: APART FROM THE REST
It's bad for you. It's good for you. For decades, we were repeatedly told chocolate was a sinful indulgence loaded with fat and calories. Now, health experts are saying that the right kind of chocolate is a healthful addition to our diet.
When talking about chocolate and its health benefits, it's crucial to know one thing---not all chocolate is created equal. Steven Warren, M.D., Xocai Medical Advisor, says that unlike commercially produced chocolate, Xocai products utilize a premium-grade, healthy chocolate. "Our chocolate retains optimal levels of natural antioxidants, cocoa butter and other vital nutrients," says Dr. Warren. "Even better is that Xocai chocolate tastes great."
So what is it about the Xocai products that sets them apart? Dr. Warren points to several factors:
- The Highest Orac Score. Xocai products repeatedly register the highest ORAC scores among available chocolate products. The ORAC test registers the antioxidant content of foods. Combining the antioxidant-rich acai berry and cacao, Xocai products are a treasure-trove of antioxidants and other essential nutrients.
- Proprietary Processing Method. "Most commercial chocolate is 'dutched' or alkalized, which degrades the majority of its antioxidant content," says Dr. Warren. "Xocai products, however, are prepared with a patented cold-processing system that preserves cacao's precious antioxidant agents."
- Natural Sweeteners. The Xocai healthful products use low-glycemic sweeteners such as raw cane juice and crystalline fructose.
- Natural Cocoa Butter. Unlike candy chocolates that typically substitute milk solids and oils, Xocai retains the natural cocoa butter in cacao. Cocoa butter improves a product's taste and feel while retaining a 'neutral' fat status.
- Clean Products. Dr. Warren points out that Xocai products do not contain any artificial ingredients, waxes, fillers, or added caffeine.
SCIENCE: SUPPORTING THE HEALTHY STATUS OF XOCAI
People often wonder if chocolate can really be healthful. It's certainly a valid question, but one that is answered by science every day with an emphatic "Yes!" "Hundreds of studies have been conducted on cacao, chocolate and its primary nutrients, with the vast majority demonstrating that cacao is a superior source of essential nutrients and antioxidants," says Dr. Warren. In addition, scientists are also demonstrating the potential benefits of the acai berry.
We've all heard that free radicals - also called oxidants - are dangerous compounds that damage cells and tissue and contribute to disease. Science also tells us that a diet high in antioxidant compounds is associated with lower risks of numerous conditions. In fact, recent studies on cacao have concluded that health benefits were obtained by daily consumption of 600-900 mg of flavonoids - just one of the class of antioxidant compounds found in abundance in cacao. "That's great news," says Andrew Brooks, Xocai Co-Founder and Vice President of Sales and Marketing, "because a daily serving of Xocai products provides about 1,000 mg of flavonoids, which translates to a full-day's requirement."
TIMING: SEIZING THE OPPORTUNITY
Timing is essential to success in virtually any business, and it's no different for those within the health and wellness industries. Fortunately for Xocai, industry experts are pointing to various factors indicating that chocolate - specifically premium-grade healthy chocolate - is poised for massive growth over the next decade.
Andrew emphasizes that Xocai is at the forefront of this potential growth. "There are many reasons that chocolate - and Xocai - are in a great spot. As popular as chocolate is, its popularity continues to grow. There's also new research emerging every day, and it's all over the news." continues Andrew. "Healthy chocolate is also a part of the burgeoning health and wellness industry. And because of its familiarity, chocolate as a business opportunity requires little training."
He also credits the ability of Xocai founder Jeanette Brooks to predict industry trends - and to capitalize on them as well. "She's always demonstrated remarkable foresight when it comes to spotting industry trends," he says. "And with chocolate, she knows the timing is right."
PEOPLE: THE POWER BEHIND XOCAI
Xocai cacao- and acai-based products are now considered the category creators for high-antioxidant healthy chocolate. In addition, Xocai executives point to other factors making it the right company to lead the healthy chocolate revolution.
First is the executive team's proven track record. Prior to founding Xocai, Jeanette Brooks built Pure De-lite Products, which was recognized as one of the leading distributors of low-carb, sugar-free chocolate in the U.S. Pure De-lite reached over $300,000,000 in retail sales, including industry giants such as Wal-Mart and Walgreens.
Xocai executives also feel that other people are vital to the success of the company. First is Dr. Steven Warren, who not only explains the scientific details regarding possible benefits of Xocai, but also brings a vibrant energy to his presentations that make him a favorite with company associates. Of course, the field leadership is essential. "Our field leaders are where the rubber meets the road," says Jeanette. "They are the company's top asset, the reason we're experiencing such a remarkable level of success."
Xocai executives highlight the company's phenomenal growth as a testament that they have the right people involved. They say 2008 sales are projected to double from the previous year, and its expansive new 75,000 square-foot facility is an indicator of the company's success. In addition, the company is experiencing robust international growth in countries such as Canada, Japan, Australia, and New Zealand.
"There are other reasons Xocai makes sense," continues Andrew Brooks. "We are debt free, which demonstrates our financial stability, and our retention rates among distributors is among the industry's highest. Why? We think it's pretty simple. Everyone loves chocolate - especially ours."
COMPENSATION: DEVELOPING NEW WEALTH
Of course, one of the main reasons that people are attracted to network marketing companies like Xocai is because of the potential financial opportunities. The Xocai compensation plan, say its executives, is one of the most attractive in the industry.
"In addition to the normal retail model, our plan features a variety of bonuses and compensation elements that reward both quickly and for the long-term," says Jeanette Brooks. "And when distributors are rewarded handsomely for their work, it makes this opportunity even that much better."
COMBINING FOR A FANTASTIC FUTURE
For those interested in improving their health and financial opportunities, Xocai represents the perfect combination to achieve success. Having established the healthy chocolate category, it is the leader of the premium-grade, healthy chocolate movement. And it's impressive growth suggests it will be the leader for years to come. "Xocai goes beyond just being good chocolate or a way to make a few dollars," says Andrew Brooks. "Xocai is now a way of living for tens of thousands around the globe. And as more discover the health benefits of Xocai chocolate products, we're confident that our future will be a fantastic one."
Sunday, July 13, 2008
Friday, July 4, 2008
CANDY SALES HIT THE SWEET SPOT
When the economy's got you down, decadent chocolate may be the cure
By KIMBERLY CHOU
P-I REPORTER
The economy may be souring, but one industry has stayed sweet: According to the National Confectioners Association, Americans bought more than $29 billion worth of candy in 2007, up about 3 percent from the previous year.
Consumers "are being conservative with money, but they still want to treat themselves," said Lisa Dunlop, 44, owner of Bon Bon Confections, a shop on Bainbridge Island specializing in fudge and candy favorites.
Part of the sales increase may be the sweet stuff's role as self-medication; it's a way to get through malaise induced by high food and gas prices.
"I think if people are feeling sad or blue, chocolate is one of those things they want to have," said Lee Johnson, owner of Fiori Chocolatiers in Bellevue.
"It's not a financial decision, it's an emotional decision when it comes to candy and chocolate," said Alison Betts, 35, of San Diego, shopping at The Chocolate Box in downtown Seattle. For Betts, other sacrifices are more easily made: "I would rather walk and save money on gas than not eat chocolate."
Area chocolate and confection makers reflect the trend in candy consumption. Seattle Chocolates, for example, posted a 12.3 percent jump in first-half sales over last year, according to Chief Executive Jean Thompson.
Analysts at The Nielsen Co., which tracks consumer habits, go as far as calling the candy business "recession-proof," compared with other discretionary items, such as tobacco and carbonated beverages (though beer also tends to do well when the economy is hurting).
Chocolate, in particular, is a favorite go-to.
"People are not going to give up the chocolate," said Sean Seedlock, vice president of marketing and sales for Fran's Chocolates, which has retail stores in Bellevue and the University District. "Chocolate and specialty chocolate is somehow 'recession-proof.' We're going through our 25th year (of business), we've seen a couple of recessions -- and we still see that we can get through it."
Candy and chocolate sales patterns also depend on where the sweets are being sold, said Seattle Chocolate's Thompson. It stocks smaller stores and grocery chains and has seen sales of its products in boutique stores or tourist towns go down. But sales of Seattle Chocolates through the grocery channel have gone up. The chocolates are now carried in more than 8,000 grocery stores, something Thompson acknowledges has helped the company's sales triple in the past three years.
"Sales in small towns are not down, but are down in big towns because people aren't coming there on vacation now," Thompson said. "But people don't stop shopping at the grocery stores." Overall, department stores are experiencing slower sales, but grocery and big-box retailers such as Costco are experiencing a boost, she said.
Chocolate may have a leg up on conventional candies. While there may not be proven health benefits to gobbling Lemonheads, research in recent years has revealed the antioxidant power of dark chocolate. A bar of chocolate with high cacao content -- at a recommended 72 percent or higher -- also has less room for fat and sugar.
Bon Bon owner Dunlop said a customer once came in to her shop citing "doctor's orders" when buying high cacao-content sweets.
Chocolate's trendiness also helps its sales. "Chocolate is now the thing," Fiori's Johnson said. "You do have a segment of the population that's really wanting to find what's the best of the best, or the best tasting. The nice thing with chocolate is the best of the best isn't terribly expensive."
Using organic or hard-to-find ingredients will result in a higher retail price, but these sources may also prove to be insurance for specialty chocolate makers during times like these.
"We haven't been as impacted by the economic downturn as other industries have been," Johnson said. "Generally, organic food prices are a little higher to begin with, so you'll see a lot of organic food manufacturers' prices staying about where they were." Fiori sources as much as it can locally to keep costs from being affected by transportation and gas prices.
Others are motivated by conscience when shopping for confections. Dunlop said her buying demographic is especially conscious of what's organic or fair trade, as well as what's locally made, even if it means a higher price. "For people, it's a lifestyle," she said. "It's worth it."
At the same time, the big-name manufacturers have been suffering. Earlier this year, the Hershey Co. raised its prices. Last year, it announced plans for job cuts and closures of several U.S. manufacturing plants, causing merger speculation. This spring, Mars Inc., the maker of M&Ms and Snickers, bought out Wm. Wrigley Jr. Co., which is known for its chewing gum as well as Life Savers.
The industry's biggest candy makers are likely to see consolidation, much like the airline industry, said Pat Conroy, a consumer products expert at accounting and consulting firm Deloitte & Touche USA LLP. The rising price of ingredients is part of the issue, he said.
But it's not necessarily the economy causing the candy giants' woes, Thompson said. "American taste buds are kind of evolving -- just like the Europeans are looking at (conventional chocolate) and going, 'This is not chocolate.' "
Julie Mistaria, 33, made a special lunch-break run to The Chocolate Box, in anticipation of a colleague coming in from Portland. There are distinctions between her sweets: "See's is 'candy,' " she said. "It's not chocolate. Better chocolate -- it just tastes good."
But no matter how popular specialty confections become, there will still be a buying population for the M&Ms of the world. "Sometimes people just want a really inexpensive chocolate fix," Johnson said.
By KIMBERLY CHOU
P-I REPORTER
The economy may be souring, but one industry has stayed sweet: According to the National Confectioners Association, Americans bought more than $29 billion worth of candy in 2007, up about 3 percent from the previous year.
Consumers "are being conservative with money, but they still want to treat themselves," said Lisa Dunlop, 44, owner of Bon Bon Confections, a shop on Bainbridge Island specializing in fudge and candy favorites.
Part of the sales increase may be the sweet stuff's role as self-medication; it's a way to get through malaise induced by high food and gas prices.
"I think if people are feeling sad or blue, chocolate is one of those things they want to have," said Lee Johnson, owner of Fiori Chocolatiers in Bellevue.
"It's not a financial decision, it's an emotional decision when it comes to candy and chocolate," said Alison Betts, 35, of San Diego, shopping at The Chocolate Box in downtown Seattle. For Betts, other sacrifices are more easily made: "I would rather walk and save money on gas than not eat chocolate."
Area chocolate and confection makers reflect the trend in candy consumption. Seattle Chocolates, for example, posted a 12.3 percent jump in first-half sales over last year, according to Chief Executive Jean Thompson.
Analysts at The Nielsen Co., which tracks consumer habits, go as far as calling the candy business "recession-proof," compared with other discretionary items, such as tobacco and carbonated beverages (though beer also tends to do well when the economy is hurting).
Chocolate, in particular, is a favorite go-to.
"People are not going to give up the chocolate," said Sean Seedlock, vice president of marketing and sales for Fran's Chocolates, which has retail stores in Bellevue and the University District. "Chocolate and specialty chocolate is somehow 'recession-proof.' We're going through our 25th year (of business), we've seen a couple of recessions -- and we still see that we can get through it."
Candy and chocolate sales patterns also depend on where the sweets are being sold, said Seattle Chocolate's Thompson. It stocks smaller stores and grocery chains and has seen sales of its products in boutique stores or tourist towns go down. But sales of Seattle Chocolates through the grocery channel have gone up. The chocolates are now carried in more than 8,000 grocery stores, something Thompson acknowledges has helped the company's sales triple in the past three years.
"Sales in small towns are not down, but are down in big towns because people aren't coming there on vacation now," Thompson said. "But people don't stop shopping at the grocery stores." Overall, department stores are experiencing slower sales, but grocery and big-box retailers such as Costco are experiencing a boost, she said.
Chocolate may have a leg up on conventional candies. While there may not be proven health benefits to gobbling Lemonheads, research in recent years has revealed the antioxidant power of dark chocolate. A bar of chocolate with high cacao content -- at a recommended 72 percent or higher -- also has less room for fat and sugar.
Bon Bon owner Dunlop said a customer once came in to her shop citing "doctor's orders" when buying high cacao-content sweets.
Chocolate's trendiness also helps its sales. "Chocolate is now the thing," Fiori's Johnson said. "You do have a segment of the population that's really wanting to find what's the best of the best, or the best tasting. The nice thing with chocolate is the best of the best isn't terribly expensive."
Using organic or hard-to-find ingredients will result in a higher retail price, but these sources may also prove to be insurance for specialty chocolate makers during times like these.
"We haven't been as impacted by the economic downturn as other industries have been," Johnson said. "Generally, organic food prices are a little higher to begin with, so you'll see a lot of organic food manufacturers' prices staying about where they were." Fiori sources as much as it can locally to keep costs from being affected by transportation and gas prices.
Others are motivated by conscience when shopping for confections. Dunlop said her buying demographic is especially conscious of what's organic or fair trade, as well as what's locally made, even if it means a higher price. "For people, it's a lifestyle," she said. "It's worth it."
At the same time, the big-name manufacturers have been suffering. Earlier this year, the Hershey Co. raised its prices. Last year, it announced plans for job cuts and closures of several U.S. manufacturing plants, causing merger speculation. This spring, Mars Inc., the maker of M&Ms and Snickers, bought out Wm. Wrigley Jr. Co., which is known for its chewing gum as well as Life Savers.
The industry's biggest candy makers are likely to see consolidation, much like the airline industry, said Pat Conroy, a consumer products expert at accounting and consulting firm Deloitte & Touche USA LLP. The rising price of ingredients is part of the issue, he said.
But it's not necessarily the economy causing the candy giants' woes, Thompson said. "American taste buds are kind of evolving -- just like the Europeans are looking at (conventional chocolate) and going, 'This is not chocolate.' "
Julie Mistaria, 33, made a special lunch-break run to The Chocolate Box, in anticipation of a colleague coming in from Portland. There are distinctions between her sweets: "See's is 'candy,' " she said. "It's not chocolate. Better chocolate -- it just tastes good."
But no matter how popular specialty confections become, there will still be a buying population for the M&Ms of the world. "Sometimes people just want a really inexpensive chocolate fix," Johnson said.
Thursday, July 3, 2008
CANDY MAKER POURS MILLIONS INTO COCOA RESEARCH
To save chocolate lovers from the agony of a potential candy bar shortage, McLean, Va., candy giant Mars is investing $10 million in a five-year project to develop cacao trees that fight drought, disease and poor harvests.
Mars announced Thursday that it is partnering with IBM and the Department of Agriculture to sequence and analyze the entire cocoa genome. The team will be identifying the characteristics that make a better cacao tree. Then they plan to breed the genetically superior specimens to battle the foes that have shrunk the number of beans to make chocolate over the years.
"We have the ability as a private company to take charge of the future," Howard-Yana Shapiro, global director of plant science for Mars said.
Unlocking the secrets of the genome, and eliminating the guesswork in traditional breeding, could bring economic stability to the 6.5 million small family cocoa farmers around the world and help fend off the environmental assaults that inflict $700 million to $800 million in damages to farmers each year, Shapiro said.
Mars plans to make the research results free and accessible through the Public Intellectual Property Resource for Agriculture, a group that supports agricultural innovation, as they become available. The intent is to prevent opportunists from patenting the plant's key genes.
Although chocolate seems ubiquitous, the cocoa on which it depends is a volatile crop. West Africa, which produces 70 percent of the world's cocoa, has been hammered by bad weather in the past few years. Rainfall has dropped, as temperatures rise.
Decades ago, Brazil was a top cocoa exporter. Then a fungus known as witches' broom attacked cacao trees, devastating the industry. About 10 to 15 percent of cocoa comes from the Americas, Shapiro said.
In the past year, cocoa prices have risen almost 50 percent - and cocoa futures fell nearly 1 percent Wednesday - as global supply of the beans has shrunk.
Those kind of economics have focused scientific attention on the cacao plant. In recent years, wheat, rice and corn have been the most common subject of genetic research and alterations. The Mars initiative is among the few genetic studies of cocoa, although currently, there are a number of plant genome projects in Brazil involving cocoa along with eucalyptus, sugar cane and citrus.
"It's forward-thinking," said David Morris, senior analyst with market research firm Mintel. "Looking across the board at commodity price increases and the fact that the planet will be increasingly taxes to produce food commodities, they're planning accordingly."
Mars has been championing cocoa research for the past 20 years, which includes work with the USDA to improve breeding and reduce the threat of pests and disease. But until Thursday's announcement, the company has been focusing more on proving the purported health benefits of chocolate. The company has been promoting cocoa-based flavanols, antioxidants that may reduce bad cholesterol and improve blood circulation.
This health spin continues to pay dividends, as healthy heart benefits of dark chocolate have particularly resonated with older consumers, Morris said.
The scientists expect it will take about a year to generate cocoa's raw DNA. The cocoa genome consists of about 500 million base pairs, whereas the human genome is made up of 3 billion base pairs.
Then it's up to three IBM scientists to analyze this data and look for patterns.
"That's where the fun begins," said Ajay Royyuru, senior manager of IBM's Computational Biology Center. "You have the sequence and you start asking what you can learn from the genome and you can get answers to these questions."
Once scientists identify the useful genes, they'll be able to accelerate the breeding process.
The key to healthier, stronger cocoa crops with higher yields: They'll be able to absorb water and nutrients more efficiently, and resist pests and disease.
"We'll have the full toolbox to use as opposed to the pocketful of tools we have now," Shapiro said.
And chocolate lovers will have the powers of science on their side.
by Kendra Marr, The Washington Post *(6/26/08)
Mars announced Thursday that it is partnering with IBM and the Department of Agriculture to sequence and analyze the entire cocoa genome. The team will be identifying the characteristics that make a better cacao tree. Then they plan to breed the genetically superior specimens to battle the foes that have shrunk the number of beans to make chocolate over the years.
"We have the ability as a private company to take charge of the future," Howard-Yana Shapiro, global director of plant science for Mars said.
Unlocking the secrets of the genome, and eliminating the guesswork in traditional breeding, could bring economic stability to the 6.5 million small family cocoa farmers around the world and help fend off the environmental assaults that inflict $700 million to $800 million in damages to farmers each year, Shapiro said.
Mars plans to make the research results free and accessible through the Public Intellectual Property Resource for Agriculture, a group that supports agricultural innovation, as they become available. The intent is to prevent opportunists from patenting the plant's key genes.
Although chocolate seems ubiquitous, the cocoa on which it depends is a volatile crop. West Africa, which produces 70 percent of the world's cocoa, has been hammered by bad weather in the past few years. Rainfall has dropped, as temperatures rise.
Decades ago, Brazil was a top cocoa exporter. Then a fungus known as witches' broom attacked cacao trees, devastating the industry. About 10 to 15 percent of cocoa comes from the Americas, Shapiro said.
In the past year, cocoa prices have risen almost 50 percent - and cocoa futures fell nearly 1 percent Wednesday - as global supply of the beans has shrunk.
Those kind of economics have focused scientific attention on the cacao plant. In recent years, wheat, rice and corn have been the most common subject of genetic research and alterations. The Mars initiative is among the few genetic studies of cocoa, although currently, there are a number of plant genome projects in Brazil involving cocoa along with eucalyptus, sugar cane and citrus.
"It's forward-thinking," said David Morris, senior analyst with market research firm Mintel. "Looking across the board at commodity price increases and the fact that the planet will be increasingly taxes to produce food commodities, they're planning accordingly."
Mars has been championing cocoa research for the past 20 years, which includes work with the USDA to improve breeding and reduce the threat of pests and disease. But until Thursday's announcement, the company has been focusing more on proving the purported health benefits of chocolate. The company has been promoting cocoa-based flavanols, antioxidants that may reduce bad cholesterol and improve blood circulation.
This health spin continues to pay dividends, as healthy heart benefits of dark chocolate have particularly resonated with older consumers, Morris said.
The scientists expect it will take about a year to generate cocoa's raw DNA. The cocoa genome consists of about 500 million base pairs, whereas the human genome is made up of 3 billion base pairs.
Then it's up to three IBM scientists to analyze this data and look for patterns.
"That's where the fun begins," said Ajay Royyuru, senior manager of IBM's Computational Biology Center. "You have the sequence and you start asking what you can learn from the genome and you can get answers to these questions."
Once scientists identify the useful genes, they'll be able to accelerate the breeding process.
The key to healthier, stronger cocoa crops with higher yields: They'll be able to absorb water and nutrients more efficiently, and resist pests and disease.
"We'll have the full toolbox to use as opposed to the pocketful of tools we have now," Shapiro said.
And chocolate lovers will have the powers of science on their side.
by Kendra Marr, The Washington Post *(6/26/08)
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