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Sabor 1


Frankie Welk Sabor

Copyright 2008 by the author of this book Frankie Welk. The book author retains sole copyright to her contributions to this book. 2


Photo Credits All photos were obtained from internet web sites including: Hawaiian Vintage Chocolate Lindt Maitre Chocolatier Brace Oakley International www.bo-i.com/Locations/ DominicanRepublic/

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About the World Cocoa Foundation The World Cocoa Foundation promotes a sustainable cocoa economy through economic and social development and environmental conservation in cocoa growing communities. Millions of small, family farms grow cocoa in equatorial regions around the world. For many cocoa farmers, the crop is a major source of income for their families and their communities. Yet each year, they face significant challenges ranging from crop loss due to pests and diseases (on average, 30 percenwt annually), limited access to the latest farming practices, and other issues. The World Cocoa Foundation (WCF) was formed in 2000 to address these issues. Today, it plays a leading role in helping cocoa farming families by developing and managing effective, on-the-ground programs, raising funds and acting as a forum for broad discussion of the cocoa farming sector’s needs.

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Its nearly 60 member companies support the Foundation financially and through active participation in its efforts. These efforts are enhanced through “public private partnerships” organized between the WCF or its members, and a range of interested institutions. The combination of public and private expertise brings real benefits to farmers and their families. In addition, WCF member companies contribute their valuable expertise in cocoa farming and related issues. Based in Washington, DC, the WCF has a staff of professionals with in-depth experience in agricultural, sustainable development and rural economic issues – led by WCF president Bill Guyton. The WCF is a 501(c)(3) not-for-profit organization. The major goal of World Cocoa Foundation-sponsored research has historically been to ensure an adequate supply of high quality cocoa for chocolate manufacturers and for public consumption. -ays. Research projects were selected that enabled WCF to develop detailed criteria for future support. Much work and research have gone into disease and pest control, including studies on diseases called Frosty Pod, Black Pod, Witches’ Broom, Cushion Gall, Ceratocystis Wilt, Costa Rican Leaf Disorder, and on disease biocontrol. Studies on pest control include Cocoa Pod Borer, pesticide surveys, systemic insecticides and integrated pest-management programs. Additionally, a vast body of work has been performed to improve the cacao product, including plant breeding, germplasm collection, pollination through insects, cacao pollen preservation, rapid propagation research, plant

nutrition, development of improved cacao seed, cocoa bean research, product safety and flavor research. An international register of cacao cultivars was established to develop criteria for describing and differentiating cacao cultivars and breeding types, to describe those of actual or potential importance in the cacao-growing areas of the world, to assemble available horticultural and agronomic data on each cultivar, and to summarize and distribute this information for the guidance of cacao workers. Farmers face many challenges, such as diseases that eliminate an estimated one third of cocoa crops worldwide, little access to the latest technology, and limited business training to effectively market their product. Despite their hard work, farmers may lose money if they cannot overcome these obstacles. Through worldwide programs that boost farm incomes, strengthen the community and protect the environment, the World Cocoa Foundation (WCF) is helping cocoa farmers succeed.

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Sabor Sabor uses the finest ingredients from the land of the Dominican Republic to create you a moment to relax. Each delicacy is handcrafted to make your stress melt away.

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The Company Sabor is a company that makes chocolate delicacies using ingredients from the land of the Dominican Republic. To support the local organic cocoa distributors, Sabor uses only local cocoa beans blended with hand made ingredients to create an assortment or chocolates. These specialty chocolates consist of coconut almond clusters, chocolate almond caramels and wine truffles. The goal of Sabor is to uplift while giving a feeling of health, beauty and importance through taste and image. Each chocolate is made to bring a special moment to everyone during their busy day. The packaging consists of small, 1.8 oz. tin cans, large 8 oz. tins, 1/4, 1/2 and 1 pound boxes. Each type of candy has its own color and logo on each size of box to help differentiate the flavors. Customs of the Dominican people originate back to a unique mix of African, Taino and European roots. To convey the history, culture and image of Dominican Republic, intricate detail and rich but organic colors are present on all packaging. The colors were inspired by many different native elements from the actual skin of cocoa beans, the exterior walls of local houses to the sunset and hand made quilts. An important meaning behind these specialty chocolates is feeling beautiful and inspired. They help to uplift and put a smile on your face when nothing else can. Sometimes when

nothing else helps, you just need chocolate. Many of Sabor’s customers are women between the ages of 25 and 65. An important role of the company is again to help allow everyone to feel their best. The Dominican Republic is a very beautiful place but there are definite areas of poverty where we hope to reach with our beautiful product at an affordable price.


Dominican Republic

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Geography The Dominican Republic occupies the eastern two-thirds of the island of Hispaniola. At 48,921 sq. km, it is the second largest country in the Caribbean, after Cuba. The Dominican coastline stretches for 1,633 km, and is bordered by the Caribbean Sea to the south and the Atlantic Ocean to the north. To give you and idea of its size, The Dominican Republic is larger than the Bahamas, Jamaica, Puerto Rico and the Virgin Islands all combined.

The geography of the Dominican Republic is greatly diverse, ranging from arid semi-desert plains, to lush valleys, to tropical rain forests with 27 different climatic zones; resulting in a wide variety of incredibly beautiful vegetation. The topography of the Dominican Republic consists of a diverse range of highland and lowland areas, offshore islands, rivers and lakes, all of which contribute in some way or another to the varied beauty of the country and the adventure travel options to explore. Most visitors come for its magnificent gold or white sand beaches of the country’s 1633 kilometers of coastline. But the interior of the country has an amazing amount to offer the visitor as well. There are five mountain ranges that run through the country. The Cordillera Central, the runs through the center of the country, is the highest mountain range on the island, and includes Pico Duarte, the highest mountain in the Caribbean, at 3087 meters (10,128 feet).

The Dominican Republic is divided into 30 provinces. The capital city, Santo Domingo, is the oldest city in the Caribbean and the New World. Other major cities include Santiago de los Trenta Caballeros (Santiago), La Vega, San Francisco de Macorís, San Cristóbal, San Pedro de Macorís, La Romana, Puerto Plata and San Juan de la Maguana. The two largest offshore islands are Saona and Beata: the former lies off the southeastern coast and the latter off the southern tip of the Pedernales Peninsular. Two smaller islands, Catalina and Alto Velo, lie to the west of Saona and Beata respectively. Otherwise there are three islands in Lago Enriquillo (Cabritos, Barbarita and Islita), and some sandy keys off the northern coastal town of Monte Cristi.

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Cocoa The Dominican Republic is the second largest exporter of organic cocoa in the Americas and eighth in the world. The best cocoa beans in the country are grown in Cibao Valley, San Francisco de Macoris, and Santiago. Aside from cocoa, the Dominican Republic also exports banana, coffee beans, and other organic agricultural products. The Dominican Republic produces two types of cocoa beans, the Hispaniola and the Sanchez variants. Sanchez accounts for as much as 96% of the country’s production

while Hispaniola is a mere 4%. The Dominican Republic quality cocoa beans are grown in total of 125 hectares of rich soil with more than 500 farmers taking care of them. Farming is one of the major sources of living in the country. As such, cacao trees are grown by both individual farmers and large corporations. Then they sell them on market premium prices. The cacao trees possess social relevance to the natives as they provide them with sustainable living. As such, cacao trees are grown by

both individual farmers and large corporations. Then they sell them on market premium prices. The cacao trees possess social relevance to the natives as they provide them with sustainable living. And the Dominican Republic has embarked on the organic market, bigger and better business potentials have opened up. Organic products are currently enjoying high demands in the today’s marketplace. More and more people are getting concerned about the food they consume and are choosing orgaic.


Culture Passing through the streets of the Dominican Republic visitors are sure to notice the handmade posters that hang from telephone poles promoting an upcoming merengue or bachata night at a nearby venue. Continue walking and it doesn’t take long to realize that music acts as the soundtrack of the country and its people, often heard blaring from vehicles, stores, restaurants and houses. After sunset, the pulsing beats fill the air with life and draw locals and tourists alike toward the crowded dance floors of the world’s hottest night clubs. A way of life on the island, Dominicans view dancing as an art and take pride in sharing their native movements with others. Salsa, Latin jazz and other types of dance music can be heard in the country, but are not as popular as their beloved merengue and bachata counterparts. The culture of the Dominican Republic, like its Caribbean neighbors, is a blend of the European colonists, Africans, and Taínos, and their cultural legacies. Spanish, also known as Castellano (Castilian) is the official language. Other languages such as English, French, German, Italian and Chinese are also spoken to varying degrees. European, African and Taíno cultural elements are most prominent in food, family structure, religion and music. Many Arawak/Taíno names and words are used in daily conversation and for many foods native to the DR.

The Dominican Republic has a rich and interesting culture, which sadly many tourists to not get a chance to experience. Dominican people are by nature, friendly and warmhearted. It’s not unusual for them to invite you into their home to share in a meal. They like to smile and you will often see a group having a light hearted chat, slapping each other on the back, and generally enjoying life. The country is viewed as a poor country, and indeed by Western standards, many people live in conditions you would not consider bearable. Far away from the tourist enclaves, Dominican houses are typically small, usually without running water and often without electricity. Many streets are narrow and unpaved, and when it rains, water gushes along the street. This isn’t to say that everybody is poor. The major cities and some of the tourist towns have their share of well-off people as with most countries.

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Mood Board This mood board was created using photos from The Dominican Republic as inspiration for a color palette. All the colors present on the packaging was taken directly from these photos to give a true feeling of the lifestyle and culture of The Dominican Republic. 12


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Color

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Each color swatch was derived from images from the

exterior walls of local houses to the sunset and hand made

Dominican Republic, present on the Mood Board. The four

quilts. These colors are not only elegant but they also repre-

swatches above to the left were the main colors used for

sent the country in which Sabor makes and sells its specialty

the package design. Each column below was selected from

chocolates. Every element can be connected to the home-

a single element from the actual skin of cocoa beans, the

land of the Dominican Republic.

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Type When choosing a font, I was looking for a style that could represent Sabor’s handcrafted chocolates by having a hand written feel. I created these last six by hand to ensure I got exactly what I felt was a perfect match for the company. The final one is the bottom right.

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Sabor

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Logo Each logo began from designs within a bar of white and dark chocolate. The swirls that were formed between the two created beautiful designs that were the main inspiration for each different logo. From there each symbol took on it’s own shape to represent a type of candy. 18


Beginning Stages

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Progression of Logos

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Sabor

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Final Logos Coconut Almond Clusters

Wine Truffles

Chocolate Caramels

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Final Package Design

Wine Truffles

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Chocolate Caramels

Coconut Almond Clusters

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35%

cocoa

MILK CHOCOLATE

MILK CHOCOLATE

WINE

8 Truffles

TRUFFLES

NET WT 1.8 OZ (51 G)

35%

cocoa

MILK CHOCOLATE

MILK CHOCOLATE

CHOCOLATE

8 Caramels NET WT 1.8 OZ (51 G)

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CARAMELS


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Sabor uses the finest ingredients from the land of the Dominican Republic to create you a moment to relax. Each delicacy is handcrafted to make your stress melt away. Nutrition Facts Serving Size: 2 pieces (39 g) Amount Per Serving Calories 180

Calories from Fat 90

Total Fat 1g Saturated Fat 6g

Cholesterol 10mg Sodium 25mg Potassium 0mg

INGREDIENTS: Wine, cream, chocolate (chocolate liquor, sugar, vanilla, soya lecithin)

% Daily Value * 2% 30% 3% 1% 0%

Total Carbohydrate 22g Dietary Fiber 1g Sugars 19g

7% 4%

Protein 2g

4%

Vitamin A Vitamin A Calcium Iron

2% 2% 2% 2%

Est. Percent of Calories from: Carbs 48.9% Fat 5.0% Protein 4.4%

4 008113 3222062

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Wine Truffles

NET NETWT WT 88 OZ OZ (226 (226 g) g)

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Final Product The final packaging consists of three 1/2 pound boxes for each type of chocolates, an 8 oz. oval tin, 8 oz. round tin, three 1/4 pound boxes and a small tin that holds 8 small chocolates.

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This book was created in the Integrated Media: Graphic Design Program. Photography of package design by: Chris Barnett

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