{"id":1946,"date":"2012-06-19T13:54:02","date_gmt":"2012-06-19T13:54:02","guid":{"rendered":"http:\/\/www.goodfoodjobs.com\/blog\/?p=1946"},"modified":"2012-06-19T13:55:49","modified_gmt":"2012-06-19T13:55:49","slug":"daniel-prieto-preston-ceo-cacao-prieto","status":"publish","type":"post","link":"https:\/\/www.goodfoodjobs.com\/blog\/daniel-prieto-preston-ceo-cacao-prieto\/","title":{"rendered":"Daniel Prieto Preston \/ CEO \/ Cacao Prieto"},"content":{"rendered":"<p><a href=\"http:\/\/www.goodfoodjobs.com\/blog\/wp-content\/uploads\/2012\/06\/Screen-Shot-2012-06-12-at-1.56.31-PM.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1945\" title=\"Screen Shot 2012-06-12 at 1.56.31 PM\" src=\"http:\/\/www.goodfoodjobs.com\/blog\/wp-content\/uploads\/2012\/06\/Screen-Shot-2012-06-12-at-1.56.31-PM.png\" alt=\"\" width=\"385\" height=\"246\" srcset=\"https:\/\/www.goodfoodjobs.com\/blog\/wp-content\/uploads\/2012\/06\/Screen-Shot-2012-06-12-at-1.56.31-PM.png 385w, https:\/\/www.goodfoodjobs.com\/blog\/wp-content\/uploads\/2012\/06\/Screen-Shot-2012-06-12-at-1.56.31-PM-300x191.png 300w\" sizes=\"auto, (max-width: 385px) 100vw, 385px\" \/><\/a><\/p>\n<p><em>It&#8217;s easy to get distracted when you start with the word &#8216;chocolate&#8217;, but Daniel&#8217;s story snaps us back to attention rather quickly. He&#8217;s what we might call an &#8216;extreme career changer&#8217; (if we were writing a reality show), and we were surprised to discover that even an aerospace engineer can apply his existing job skills to making chocolate. Of course, it&#8217;s so much more than that, as you&#8217;ll see when you read his interview, visit the <a href=\"http:\/\/cacaoprieto.com\/\" target=\"_blank\">Cacao Prieto<\/a> website, or taste one of their amazing confections (are we getting distracted again?) <\/em><\/p>\n<p><em><!--more--><strong>When did you know that you wanted to work in food?<\/strong><\/em><\/p>\n<p>My  background is engineering. I founded an aerospace company producing  life saving technologies for our military. When I sold the company the  deal came with a five year non compete. I found myself in a position  where I had to do something completely different. \u00a0There was no real &#8216;aha&#8217; \u00a0moment, more like a conspiring of the universe that landed me here.<\/p>\n<p>My  closest friend is a noted foodie and mixologist in NY, he talked me  into partnering on a cocktail bar. The bar is called Lingua Botanica  (language of plants in Latin), aka Botanica. It features an extensive  cocktail list of unusual and esoteric herbal liquors, fresh herbs and  botanicals\u2026. I developed an appreciation and fascination with herbal  alcohols and artisan distilling\u2026 Overlapping with this I visited family  in the Dominican Republic and was exposed to Cacao. My family goes back  to the late 1800&#8217;s in D.R. and were always in agriculture. Cacao is  truly a magical tree. I became fascinated by the plant and when I delved  into the chemistry and science behind it I was hooked\u2026.<\/p>\n<p>I  set off to vertically integrate my family&#8217;s farm. Most people are not  aware that cacao seeds (cocoa beans) do not taste like chocolate until  they are fermented. Chocolate is a fermented food. The byproduct in the  fermentation is a foul alcoholic liquid called &#8220;sweatings&#8221;. When I began  integrating processes on our farm, it occurred to me that there were  thousands of years of recorded science behind cultured foods: cheese,  wine, yogurt, etc\u2026 and pretty much all of this had passed cacao by.  Standard practice was to crack open cacao fruit (pods) in the field and  pile up the pulp covered seeds to allow it to ferment. Basically completely  uncontrolled and performed in a dirty environment, the fermentation \u00a0begins contaminated. You would not find wine makers who would stomp  their grapes in a puddle and hope they taste good in a week. So why  cacao? I set out on a journey to do things differently. We have since  re-examined and re-engineered most all aspects of cacao cultivation and  chocolate production. The results led me into founding companies for  liquor and chocolate, deeply rewarding and delicious enterprises\u2026..<\/p>\n<p>If  I did have to pick an &#8216;aha&#8217; moment, though, I would say it happened in  architecting our farm expansion\u2026We have outgrown our initial farm and  are expanding with 2000 hectares. The project is monumental: we are  clearing 300,000 coconut trees that are too old to be productive and  replanting with 2,000,000 cacao trees. We are building a city for 1,600  employees, schools, churches, a saw mill, a brick factory, large scale  biochar, compost and vermiculture operations, setting up germplasm  repostories for the genetic preservation of the countries rare cacao  breeds, building laboratories for invitro cultivation of cacao, etc\u2026\u2026its a  bit overwhelming\u2026. I never thought I would fancy myself a farmer, but I  also never dreamed just how much science is involved in operating a self sustaining farm (and how difficult it could be).<\/p>\n<p><em><strong>How did your previous work or life experience prepare you for a good food job?<\/strong><\/em><\/p>\n<p>I  am a professional inventor, I hold over 100 patents in 17+ countries. The legal definition of an invention is something that doesn\u2019t exist in  the public domain and which is not obvious to someone normally skilled  in the art. \u00a0I have some particular abilities that make me a natural  inventor: I have a photographic memory which allows me to catalog  information I have read, I am very good at seeing patterns and  connecting the dots that others pass by.<\/p>\n<p>That  said, I came across this industry of cacao and saw no vertical  integration. There are many companies and people in between the plant nursery and the final chocolate maker. I saw no alignment of interests\u2026 I guess my  skill set allowed me to visualize the way things should be and try to  change it.\u00a0We are beginning to change things on a national level, and before this project comes to completion we will have changed things on a global level.<\/p>\n<p><em><strong>What was the greatest obstacle you had to overcome in pursuing your  Good Food Job dream?<\/strong><br \/>\n<\/em><\/p>\n<p>I am truly  passionate and intellectually engaged by what we are doing. I imagine it  will hold my attention for a long time to come\u2026as to obstacles, they  are everywhere, but that\u2019s par for the entrepreneurial course, they&#8217;re what makes life more interesting.<\/p>\n<p><em><strong>What can you identify as the greatest opportunities in food right now?<\/strong><\/em><\/p>\n<p>I  have never been much of an alarmist or conspiracy theorist, but I am  sure that our current system of food production at a farm level in this  country is not sustainable. I find the most exciting opportunities out  there involve correcting this problem. Educating America in healthy diet and sustainable farming practices, etc.<\/p>\n<p><em><strong>If you could be compensated for your work with something other than money, what would it be?<\/strong><\/em><\/p>\n<p>Chocolate ! Already there.<\/p>\n<p><em>Do you have a question about chocolate that you&#8217;ve always wanted to ask an expert? Leave it in the comments section and see if Daniel can answer it for you!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s easy to get distracted when you start with the word &#8216;chocolate&#8217;, but Daniel&#8217;s story snaps us back to attention rather quickly. He&#8217;s what we might call an &#8216;extreme career changer&#8217; (if we were writing a reality show), and we were surprised to discover that even an aerospace engineer can apply his existing job skills [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[6,7,9,12],"class_list":["post-1946","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-agriculture","tag-business","tag-design","tag-production"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Daniel Prieto Preston \/ CEO \/ Cacao Prieto - Good Food Jobs<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.goodfoodjobs.com\/blog\/daniel-prieto-preston-ceo-cacao-prieto\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Daniel Prieto Preston \/ CEO \/ Cacao Prieto - Good Food Jobs\" \/>\n<meta property=\"og:description\" content=\"It&#8217;s easy to get distracted when you start with the word &#8216;chocolate&#8217;, but Daniel&#8217;s story snaps us back to attention rather quickly. 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