That is why apart from the vinegar alone, they are also thinking of making a “premium vinegar” (vinegar with sacha inchi oil).
The economist also considers the opportunity to enter the supermarkets and compete with the apple vinegar. But he has to assess costs, because many usually pay 60 to 90 days later.
|Information originally published in El Comercio. click to enlarge|
Souza recalls that when his family company began operations, the hardest part was finding the “Inca peanut” suppliers. Fortunately, for this project, he already has a network of trusted farmers. “For example, the company supports the farmer so that he can obtain financing needed in the cultivation sacha inchi,” he says.
The inputs for the vinegar will be supplied by 15 to 20 farmers from Iquitos and the company has included in its operating costs a fair price for them (on average 5% above the market price). After the first year, it is expected to have 30 producers, in other words, 120 people will benefit, assuming four people per family.
Souza has already developed snacks and soaps derived from sacha inchi and is considering cosmetics with the help of researchers.
“There is so much to discover and develop,” he says. “We can not stay behind.”