Origin Trip #52: Del Tambo, Ecuador

Cultivating Commitment: Navigating Change and Sustaining Traditions in Ecuador

Shawn's journey began with a straightforward trip from Austin to Miami, and then on to Guayaquil, arriving at the Holiday Inn near the airport around 10 pm.

However, despite the ease of travel, the situation on the ground was far from simple. Ecuador, and particularly Guayaquil, is currently facing significant dangers due to the presence of drug cartels. Our history with this city dates back to 2005 when trips here were peaceful, but it has changed considerably, becoming one of the most dangerous cities globally due to the rampant violence. The original purpose of this visit was to meet with local farmers, something Shawn has done for many years. However, the escalating violence has made it too risky to leave the hotel. A trusted local advisor and a field rep we've worked with for over a decade both recommended that Shawn stay put.

That's a drastic change from the days when an armed escort was considered an option. Although disappointing, everyone's safety has to be the priority, so meetings are happening at the hotel instead. During Shawn's stay, he was in lengthy discussions with Vitaliano and his wife, Norma, focusing on future shipments and crops. Despite complications with the last crop's delivery, thankfully, the quality remains exceptional. Vitaliano, at 84 years old, is still an active and sharp farmer. The challenges we've encountered here, including the issues surrounding cocoa bean prices, are unique compared to Shawn's recent trip to Tanzania. Despite being confined to the hotel, our connection with Vitaliano remains strong, bringing a silver lining to an otherwise constrained visit. 

Our relationship with Vitaliano, like those with other farmers we partner with, is strong but not without its challenges, especially amidst market volatility. Last year brought unforeseen troubles. Not only did price fluctuations impact our contract execution, but Vitaliano also faced personal difficulties with his son encountering life-threatening issues in the Amazon and his own health scare. These disruptions affected his usually impeccable focus, but we've since adjusted our contract to ensure fairness.

As Shawn conversed with Vitaliano about the future, a concerning trend became apparent: the younger generation, including most of his educated children, are not inclined to continue the farming legacy. This mirrors the decline of family farming seen in America and poses questions about the sustainability of the cocoa trade here. Vitaliano assures us that Norma is capable of running the farm, though she may choose a different path. Planning for the 2025 crop amidst price instability requires an innovative approach. Diego's proficiency with spreadsheets and finance will help us settle prices weekly, ensuring fair payment to farmers. This modernization is essential for navigating the precarious market.

During breakfast at the Holiday Inn with Shawn's friend Eduardo, a consultant traveling here, a few complexities of the current market were further highlighted. Eduardo shared his perspective on the cocoa industry's state, including bankruptcies caused by failed "stop loss" contracts and suspicions of market manipulation by global hedge funds that are affecting the price of cocoa. In the midst of these market dynamics, we made sure to provide Vitaliano with his profit share, a testament to our commitment to our farmers even when times are tough. This trip isn't just about business; it's about personal connections, understanding challenges, and strategizing for a sustainable future. 

On the final day of Shawn's 52nd origin trip, he was able to meet together with with Vitaliano, his grandson, his sons; Weldan, Boris, and Daniel, and neighbor-farmer, Wilmer. The intimate setting allowed for in-depth discussions and a clearer insight into Vitaliano's support system– his sons.

There's a glimmer of sustainability, at least in the immediate future, which brought peace of mind. Their conversation ventured into technicalities, particularly the post-harvest process. 

Last, but not least there was the chocolate tasting– a highlight not just for Shawn but for Vitaliano's family, who particularly enjoyed trying our new Chocolate-Covered Quinoa Bites.

Following the tasting everyone enjoyed traditionally prepared chicken and rice, courtesy of the talented Holiday Inn chefs.

Despite the brevity of the trip, it felt like a whirlwind of productivity and resolution– a pattern Shawn has grown both accustomed to and reliant on during these visits. It's the optimism at the end that keeps me going, fueled further by the consistent support from Lawren, John, and Missy.