Madecasse Chocolate: a Sweeter Startup for International Aid

Every startup, one way or another, is born when someone with a vision sees an opportunity for innovation and economic sustainability where others haven’t. What makes the founders of Madécasse unique is that these visions of prosperity had nothing to do with with themselves and everything to do with a island nation that was exporting its resources without reaping its fullest benefits.

Brett Beach and Tim McCollum met as Peace Corps volunteers in Madagascar - the potential-rich but financially-poor country off the east coast of Africa in the Indian Ocean. Throughout their years there, the two were involved in a number of efforts to aid Malagasy farmers and producers in maximizing their revenue, and launched their own initiative to correct the economic drain inherent in the current system of growing and exporting cocoa. As they explain, “traditional chocolate works something like this: a poor country grows and exports cocoa beans. Ironically, the country that produces the most valuable ingredient benefits the least. We make our chocolate from scratch (bean to bar) in Madagascar. This means every step of our process happens close to the source and our cocoa beans only spend a month between harvest and manufacturing. It also means the people of Madagascar profit more (400% more) from their own natural resources.”

Brett and Tim have facilitated training farmers to not just harvest, but to dry and process cocoa beans, and created a market for local factories to make and sell fine chocolate to the US. They are quick to note they didn’t have to train anyone to make chocolate, though - the skills were there, just not the market for a $5 bar. “Fine chocolate in Madagascar,” Brett relates, “is like a gourmet chef in Podunk, Kansas. And I’m from Kansas, so I can say that.” But once the chocolatier has a New York market, they can put their skills to use. Madécasse chocolate is currently available in 150 boutique US stores, and will be entering into at least 35 regional Whole Foods in 2010 with the possibility of rapid expansion. But Brett and Tim are weary of getting too excited too fast, as they have witnessed first hand the highs and lows of a small business, especially one that relies on so many pieces from some many places (their storage facility is in upstate NY) to consistently fall into place. They’re also working to build the vanilla extract side of the business, while keeping an eye on the bottom line and keeping expenses low. Though Brett has finally moved off of Tim’s couch, the Madécasse World headquarters is currently the second bedroom in Tim’s Prospect Heights, Brooklyn apartment.

Despite the challenges of running an international business, the heart of their work benefitting the Malagasy community is still a rewarding one. As are the benefits of working for themselves. “It’s hard to regret leaving corporate life,” Tim admits, “when I’m leaving the gym in the morning and everyone is herding themselves onto the Q train, and I'm walking the other way.” Not a bad metaphor for life as an entrepreneur.

Look for Brett and Tim’s Madécasse chocolates in fine food stores nationally, or buy direct from their online shop at www.madecasse.com

image: Tim McCollum with Malagasy cocoa farmers.