Negros Oriental Chamber of Commerce and Industry (NOCCI) President Edward Du met with international chef Mark Kuribara, the Chief Executive Officer and founder of Sasala Japan Dining Group. During the meeting which was held at the La Mensa Italian Chophouse in Dumaguete City, President Du introduced NOCCI’s Save Mt. Talinis Project- the Mt. Talinis Dark Chocolate.
This locally-produced chocolate bar which is purely made of cacao beans was conceptualized and supported by NOCCI and its member and CSR Project partner, Energy Development Corporation (EDC), to provide livelihood for the local cacao farmers as well as to protect Mt. Talinis’ rainforest.
President Du was thankful to Chef Kuribara for supporting the said project. Both parties are looking forward to a fruitful business partnership on various business opportunities in the future.
NOCCI and Sasala Japan CEO Explore Future Collaborations
In a significant meeting held at La Mensa Italian Chophouse in Dumaguete City, Negros Oriental Chamber of Commerce and Industry (NOCCI) President Edward Du sat down with international chef Mark Kuribara, the Chief Executive Officer and founder of Sasala Japan Dining Group. The discussion centered around NOCCI’s innovative project, the Mt. Talinis Dark Chocolate, which aims to combine environmental conservation with economic upliftment.
Introducing the Mt. Talinis Dark Chocolate Project
During the meeting, President Du introduced the Mt. Talinis Dark Chocolate, a product born out of NOCCI’s Save Mt. Talinis Project. This initiative, in collaboration with Energy Development Corporation (EDC), focuses on producing a premium chocolate bar made entirely from locally-sourced cacao beans. The project is not just about creating a unique product; it represents a broader mission to support local cacao farmers and protect the precious rainforest of Mt. Talinis.
A Sweet Vision for Local Farmers and Environmental Conservation
The Mt. Talinis Dark Chocolate project is a prime example of how business and sustainability can go hand in hand. The initiative seeks to provide a stable and profitable livelihood for cacao farmers in Negros Oriental, ensuring they have the resources and support needed to grow high-quality cacao. By doing so, the project also plays a crucial role in preserving the Mt. Talinis rainforest, a vital ecological area that is under constant threat from deforestation and environmental degradation.
Chef Kuribara’s Support and Future Prospects
Chef Mark Kuribara, known for his successful ventures in Japan’s dining industry, expressed strong interest in the Mt. Talinis Dark Chocolate project. Recognizing the importance of supporting local communities and sustainable practices, Chef Kuribara voiced his support for the initiative. He and President Du discussed the potential for future collaborations, which could see the introduction of the Mt. Talinis Dark Chocolate into international markets, thereby providing greater visibility and demand for the product.
Strengthening Ties Between NOCCI and Sasala Japan
The meeting concluded with a mutual expression of gratitude and optimism. President Du thanked Chef Kuribara for his enthusiasm and willingness to explore various business opportunities that could benefit both parties. The collaboration between NOCCI and Sasala Japan Dining Group is poised to create a significant impact, not only in terms of business growth but also in promoting sustainable practices that benefit the local community and environment.
Looking Ahead
As NOCCI continues to champion projects like the Mt. Talinis Dark Chocolate, the organization remains committed to fostering partnerships that align with its mission of community development and environmental stewardship. The potential partnership with Sasala Japan Dining Group is just one of many steps NOCCI is taking to ensure that its initiatives have a lasting, positive impact on Negros Oriental and beyond.
In the coming months, more details about the collaboration and the expansion of the Mt. Talinis Dark Chocolate project are expected to emerge, offering exciting prospects for both the local and international markets. This meeting marks the beginning of what could be a fruitful and impactful partnership, bringing together the best of business and sustainability in a sweet, flavorful package.
