"Because Hawai‘i-grown cacao tends to be more expensive than cacao grown in regions with lower labor and land costs, 'Hawaiian cacao can’t just piggyback on Hawaiian caché,' O’Doherty says. 'It has to be really good for flavor.'”
"MKEC then took it one step further, reaching out not only to its local partners, but also to all community members sheltering in place and in need of aloha."
At every stage, we try to do everything five to 10 percent better than anyone else. When you have all those improvements, all of a sudden you’re twice as good.
