PROBLEM STATEMENT
Little of the economic value of Ghana’s cocoa output is returned to Ghanaians, whether in the form of revenue or consumable product. We hope to address this issue by establishing a chocolate production facility and storefront in the capital city of Accra focused on sustainability, ethical production, and awareness and pride in Ghanaian-made products.
PROJECT PROPOSAL
Overview
Amyra Asamoah is an entrepreneur hoping to establish a chocolate company in Accra. This company, Sankofa Chocolate Co., will provide an experience for both Ghanaians and tourists with high quality, Ghanaian-made chocolate while supporting sustainable and ethical business practices. Her development model is to create a chocolate company to ethically source from Ghanaian farmers, hire Ghanaian factory and retail workers, and have her company represent how sustainable technologies and practices can be applied in Ghana. Amyra has asked us to help her research four different aspects of her business (marketing, sustainable practices, branding/packaging design, and products). By the end of the quarter, we will provide her a full report of recommendations for these four research fields based on our interdisciplinary knowledge of sustainable development, appropriate technologies, and the chocolate industry in Ghana.
Goals
1. Research and analyze comparable chocolate companies' practices in regard to marketing, social responsibility, design, and products.
2. Gain better understanding of the chocolate industry in Ghana and how Sankofa Chocolate Co. can influence it, both from research and recommendations from experts like Tom Neuhaus and Nick Babin.
3. Compile our research as a recommendations report and determine next steps.
Research Questions (provided by Amyra)
1. How should we design and package our bars to best appeal to our customers? Being mindful of the fact that in the next few years we also want to export our chocolate and sell to consumers in the US, Europe, and other markets.
2. How should we market/advertise the factory to our target customers? Both before opening our doors and after we open?
3. How can we best integrate social, environmental, and economic benefits into our operations? With whom should we partner to do so?
4. What should our product line look like? In other words, what types of chocolate bars should we make? At our factory store, what other products should we sell in addition to bars?
Amyra Asamoah is an entrepreneur hoping to establish a chocolate company in Accra. This company, Sankofa Chocolate Co., will provide an experience for both Ghanaians and tourists with high quality, Ghanaian-made chocolate while supporting sustainable and ethical business practices. Her development model is to create a chocolate company to ethically source from Ghanaian farmers, hire Ghanaian factory and retail workers, and have her company represent how sustainable technologies and practices can be applied in Ghana. Amyra has asked us to help her research four different aspects of her business (marketing, sustainable practices, branding/packaging design, and products). By the end of the quarter, we will provide her a full report of recommendations for these four research fields based on our interdisciplinary knowledge of sustainable development, appropriate technologies, and the chocolate industry in Ghana.
Goals
1. Research and analyze comparable chocolate companies' practices in regard to marketing, social responsibility, design, and products.
2. Gain better understanding of the chocolate industry in Ghana and how Sankofa Chocolate Co. can influence it, both from research and recommendations from experts like Tom Neuhaus and Nick Babin.
3. Compile our research as a recommendations report and determine next steps.
Research Questions (provided by Amyra)
1. How should we design and package our bars to best appeal to our customers? Being mindful of the fact that in the next few years we also want to export our chocolate and sell to consumers in the US, Europe, and other markets.
2. How should we market/advertise the factory to our target customers? Both before opening our doors and after we open?
3. How can we best integrate social, environmental, and economic benefits into our operations? With whom should we partner to do so?
4. What should our product line look like? In other words, what types of chocolate bars should we make? At our factory store, what other products should we sell in addition to bars?