We are really excited about our forest-to-bar supply chain and our multilevel non-profit business model, soon we can share our chocolate with everyone. The business allows for a workers owned cooperative to get paid for their work, investors earn a cooperative dividend and contribute to the community while we make our Indigenous Chocolate for you.
We are a slow turn-around, semi-traditional, semi-isolated company that is managed integrally and transparently. All orders and business with our company take from 3 to 9 weeks to complete because of our distance from Internet communications and cellular telephone service. Indigenous operated businesses that are off-the grid and within the special indigenous jurisdiction operate ad hoc on a cash accrual basis, there are no taxes, or regulation, as commercial business proprietors we collaborate with international law. Distributors of our products are responsible to their own governments for the profits earned selling our products. There are never any duties on products grown, harvested, made or produced by Indigenous peoples.
Simeon Moreno of the De'Aruhua is the Founder of Indigenous Chocolate based on his tribe's experiences with chocolate since 1522 and earlier. His ancestors were found growing and harvesting wild cacao in 1651 by Spanish missionaries that monopolized the Piaroa Cacao which was famous through the late 19th century. It is believed we are the oldest cultivators of wild cacao and the origin of the Theobroma genome responsible for other cacaos.
"De'Aruhuä Cacao" is wholly owned and operated by Simeon Moreño, his parientes and neighbors from the Ajeteoto Community of the secluded Upper Paraguaza River Valley and 12 other Indigenous villages. Our cacao is marked in accordance with the Law of Indigenous Origin which includes brand name, community name, valley name, and regional international river.
Plain Label of Origin: De'Aruhuä Cacao, Ajeteoto, Alto Paraguaza, Orinoquia
This means to arrive at our community from the Atlantic Ocean you arrive by sea at the Orinoco then take the Paraguaza River to the first main branch the Upper Paraguaza then to Ajeteoto. To visit Ajeteoto in cacao season come in March and stay until late July, if you need a guide we can arrange that - meeting you at Puerto Carreño at the Huottuja Foundation office.
All funds from the agricultural production of cacao are disseminated to the community as a group. To ensure that this is the case the Huottuja Foundation takes photographs of funds, goods and supplies being distributed from Colombia or internationally that are delivered to the community, this is documented and recorded in logs and connected to our registers, cloud and blockchain data system.
De'Aruhuä Indigenous Foods is a cooperative sustainable development venture between the Huottuja (People of the Forest), De'aruhua (Guardians of the Forest), and community leaders with the Huottuja Foundation and Globcal International based in socially responsible investment. The De'aruhua bosqueros (foresters) have agreed to provide unlimited quantities of cacao and cacao fruits directly to the project from several different conucos and communities.
The chocolate factory project will serve multiple communities up to 33, perhaps more once we are able to process other foods, package teas, and macerate mother tinctures. As opposed to the American and European employment work for pay per person; the workers in the factory are designated by the leaders of the nearest villages which grow less cacao than the villages found deeper in the territory that grow more. The pay system for the designated artisan and craft chocolatiers will deliver a dividend to the community which is actually 1.5x greater than the employee's weekly hourly pay that is commensurate with salaries in Colombia for similar work. In 2022, our revised project to build a chocolate factory at Fundo Ekobius on Via Gavilan at Kilometer 24 next to Barranco Colorado instead of in Caracas was very well received.