Start-Up del chocolate – Gracias a @fayerwayer – fayerwayer.com


De la NASA a las Barras de Chocolate: TCHO
(*Extracto) Vía fayerwayer.com

Datos

Hacer una barra de chocolate toma entre 4 y 5 días. Son jornadas de datos que son tomados desde esas viejas máquinas usadas en Alemania oriental, mediante distintos dispositivos de baja tecnología conectados a interfaces muy sencillas que luego son enviadas vía Internet a una aplicación de iPad. De la mano de la japonesa Fuji Heavy Industries, armaron un piloto de lo que esperan será el futuro de la automatización de fábricas de diverso tamaño. Por ejemplo, lograron controlar desde un dispositivo móvil cosas tan importantes – para el caso del cacao – como la temperatura de la fábrica, hasta el monitoreo de seguridad e iluminación.

artículo completo 🙂

+INFO artículo completo 🙂

La historia de TCHO no es una historia de chocolates, es la misma historia de Elon Musk – creador de empresas como Tesla o Space X. Veteranos de la tecnología que concentran sus esfuerzos en una nueva pasión, si se puede decir un pasatiempo fuera de línea, y usan todo lo que aprendieron en el pasado en revolucionar los procesos industriales y de creación de productos. Es la historia de cómo la tecnología aplicada va dejando el mundo de los cables y se va acercando al mundo real; de cómo pensar como un programador o ingeniero permite competir, con sólo 40 empleados, con compañías gigantes; y de cómo el modelo del startup y la innovación en internet puede ser aplicado a otros rubros.

¿Por qué nos gusta tanto el chocolate?


Cooking Ideas – un blog para alimentar tu mente de ideas

Eduardo Arcos | cookingideas.es

Chocolates

El chocolate, esa tentación dulce que llega a ser difícil de aguantar. La pregunta es por qué. Va más alla de ser dulce porque no siempre lo es y si se trata de eso, hay muchas otras cosas (valga la redundancia) dulces que podemos comer. Entonces ¿por qué nos gusta tanto?

Aparentemente los motivos son dos:

Por un lado, de acuerdo a un estudio encargado por Nestlé, las personas que aman el chocolate tienen un tipo de bacterias en el estómago que es diferente al del resto. Aún cuando el estudio es realizado por una de las compañías más importantes en la producción y comercialización de chocolate, no fue un esfuerzo para encontrar aún más personas que lo comen. De hecho el estudio fue atrasado durante un año por lo difícil que fue encontrar a 11 individuos que no coman chocolate.

Después de encontrarlos, y hacer los análisis determinaron diferencias sutiles en su metabolismo. Por ejemplo, la glicina en personas que no comen chocolate es más baja, mientras que la taurina es más alta. Por otro lado, los amantes del chocolate tienen niveles más bajos de lipoproteína de baja densidad. Leer más “¿Por qué nos gusta tanto el chocolate?”

Freemium has run its course | By Rags Srinivasan


By Rags Srinivasan, management professional
http://gigaom.com

“We are now seeing the end of the freemium model — signing up users for free and trying to upsell,” said Christian Vanek, CEO of the Boulder-based SurveyGizmo, in a recent phone conversation.

“6.5 million unique users is not all that it’s cracked up to be. I don’t want hits. I want revenue. I want a real business,” said Matt Wensing, founder and CEO of Stormpulsein an interview with Mixergy.

“Make a product people want to pay for,” said Marco Arment, founder of Instapaper, in a Planet Money interview.

Three easily available examples do not make indisputable evidence against freemium. Just like Dropbox, Evernote and RememberTheMilk do not make a case for freemium. But these three quotes reflect a return to the roots of marketing — starting with customer needs, choosing the needs you want to serve and getting your fair share of the value created.

In the oft-cited Hershey’s experiment that started the free-mania, behavioral economists from MIT tested customer preference for Hershey’s and Ferrero Rocher chocolates at two different price points. For one group, they offered Hershey’s at one cent and Ferrero Rocher for 26 cents. For another, they offered the chocolates at zero cents and 25 cents respectively. When the Hershey’s chocolate was free and the Ferrero Rocher chocolate was 25 cents, 90 percent of the participants chose Hershey’s. $0 price seems to have done the magic in driving customer adoption. The result became the foundation of the freemium school of thought — free is free marketing. First use the free version to drive adoption and build a large customer base, and then find ways to monetize that base by upselling the paid version and selling extras.

Ninety percent is an eye-catching statistic in books about the freemium model, but let’s stop and ask some basic questions about running a profitable venture.

  1. What do you know about your target customers?
  2. What urgent needs do the free and paid versions meet for these customers?
  3. Will the products remain relevant in the customers’ future?
  4. If fifty other sellers stand next to you and give away free Hershey’s chocolates, Skittles etc., what will happen to your share of the market?
  5. As a startup founder, which customers should you focus on first with your limited resources?

The five questions above are the key principles of marketing… Leer más “Freemium has run its course | By Rags Srinivasan”

Health claims for chocolate shot through the heart

Fans of Turkish or Greek coffee have now been warned that their boiled coffee contains more bad cholesterol-bearing oil than filtered Italian coffee varieties.

The brutal news was delivered yesterday by the Heart Foundation following a review of more than 100 international studies on antioxidants from the past decade.

The Heart Foundation’s national director of healthy weight, Susan Anderson, said the benefits of dark chocolate, coffee and red wine had been overstated, and the review was conducted following concern that these popular beliefs were misleading the community.

”The evidence is just not there in terms of prevention and treatment of cardiovascular disease,” Ms Anderson said.


BRIDIE SMITH


Generic pic of glasses of red wine and party food.Wishful thinking … That glass of red wine may not be as good for the ticker as previously thought.

YOU are not going to want to read this: chocolate cannot be relied upon as a source of antioxidants to boost cardiovascular health. But it gets worse: drinking coffee and red wine in the hope it will prevent heart disease doesn’t work either. Leer más “Health claims for chocolate shot through the heart”

The brand, the package, the story and the worldview


by Seth Godin

Madecasse Madecasse has a lot going for it. It’s delicious chocolate. It’s made in Africa (the only imported chocolate made on the continent with local beans). The guys who make it are doing good work and are nice as well.

The question I asked them is, “does your packaging do its job?”

I don’t think the job of packaging is to please your boss. I think you must please the retailer, but most of all, attract and delight and sell to the browsing, uncommitted new customer.

Let me take you through the reasoning, because I think it applies to your packaging as well.

We start with this: if I’ve already purchased and liked your product, the packaging isn’t nearly as important. I’m talking here about packaging as a sales tool for converting browsers into buyers. (If you’re already a buyer, all I need to do is remind you what we look like). If word of mouth or other factors are at work, your package matters a lot less. But for a company this size, in this market, the package matters a lot. Leer más “The brand, the package, the story and the worldview”