Arawa Website Pages

Arawa One Pager Final

Product Photography

As we only had our photographer for an hour we had to choose our favourite background for her to photograph on so the other backgrounds we had to do ourselves. They didn't turn out that bad, after editing they should be good. We tried to take some photos of the product in use however they weren't as good. If we continue this project past hand in into a proper business this is one of the first things we need to lock down.

In Context Photoshoot

Packaging Development

Through the development of our packaging we came through several barriers that we had to overcome. We struggled to figure out how to make our packaging bright while still being able to add text. Fortunately we decided to use stickers so that we can use the bright patterns while still having text. The three layers work really nicely together too.

Social Media Marketing

For marketing we've started out with social media, focusing mainly on Instagram and Facebook.

One Pager - week 8

Packaging Sketches

Week 9

• Product image on the 1 pager 
• How are we going to sell the product? If we're selling online, do we also sell through online retailers as well? What's our marketing scheme? Do we use product endorsers? Bloggers, Instagrammers, YouTubers? 
• Need to do product photography; product layout, product use.
• Look more into product competitors and their pricing. Percentage of the market/market share.
• Think about shipping and import tax etc 
• Hierarchy for packaging!
• Print out competitors packaging and compare to ours. 
• Mock up the website. 
• Look into BCorp more 
• Know exactly how you will empower Bougainville through employment. 

Capital Requirement through crowd funding

Stage 1

Initial start up cost are based on importing 1 Tonne of Raw Organic Ingredients from Bougainville via Papa New Guinea to New Zealand

Ingredients per Arawa bar:

Cocoa Butter-              40g                     Cocoa beans-   $2184    (600kg @ $3.64/kg)                     

Raw Sugar-                 30g                      Raw Sugar-      $  600    (300kg @ $2.00/kg)

Cocoa Husks-              10g                     Coconut-           $  100    (100kg @ $0.96/kg)

Cocoa Powder-            10g                                              ______

Coconut Copra-            10g                     Total                 $2880       =  1000kg

                                   ____                      Plus Freight     $  112                  

Total                           100g                      GST                 $  448

                                                                                         ______

                                                                  Grand Total     $3440

One Tonne (excluding waist) = 10 000 Arawa Bars

Labour:

Based on 5 Employees @ rate of $18/ hour

5 x Employees Produce 10 Arawa Bars every 5 minutes

Result is 10 000 Arawa bars takes 5000 minutes to make

Total Labour:  

5 x $18/hour = $90

Time to make 10 000 bars = 83.33 hours   

                                                                     Grand Total     $7499.70

Moulds:

Estimated cost                                                                      $  200

Printing:

Based on 10 000 one side prints                                          $1030

Advertising and website cost:

Rough estimate                                                                     $10 000

Premises:

Estimated small factory space @ $600/ week for 20 weeks $12 000

                                                                                             __________

Required Crowd funding capital                                        $34 169.70

(Fees for improving products and meeting industry standards not included)

Cost per Arawa Bar                                                                $  3.42

Mark up (200 percent)                                                            $  6.84

                                                                                               _______

Total trade price                                                                    $10.26

Recommended Retail Price                                                  $20.52

Profit after sales to Trade stores (based on 10 000 bars)   $  68 400    

Profit after sales via Web site      (based on 10 000 bars     $171 000

        

Response from Trade Aid

Thank you very much for your email, it sounds like a great project to work on. Please find information below on the requirements that Trade Aid would need to be satisfied in order to set up a trading relationship.

In general there are two main parts to our criteria for taking on new partners.

1.       Trade Aid is a member of the World Fair Trade Organization (www.wfto.com) and is committed to working within this system. We have a criteria that needs to be fulfilled for us to take on new partners and this can be found as a link from the Trade Aid webpage: http://www.tradeaid.org.nz/index.php/pi_pageid/95 which also has other useful information on our partnerships. The direct link to the criteria is here: http://www.tradeaid.org.nz/Who%20we%20are/Trade%20Aid%20trading%20partner%20criteria.pdf

2.       In addition, in order for us to take on any new groups, the product would have to be unique to any we already have in-store, and for us to feel that there is a sustainable market here in New Zealand for the product. In this way, an exfoliating product would probably be considered sufficiently different from the body products we already have in-store however, our main concern around the product itself would be its pricing. In our experience with products from the Pacific it is very difficult to get them here at a price point that New Zealanders are willing to pay for them. For us to take on a new product we have to believe that we will be able to sell it on an ongoing basis rather than a one-off fundraising type product which can hold a higher price point. We are aware that both the transporting of product from the Pacific and manufacturing in NZ carry high costs. Within NZ there are options to sell to Trade Aid Importers who can distribute products around New Zealand to our chain of shops which carries a wholesale margin, or the option to sell directly to shops which reduces the margin required but increases distribution costs and capacity required from you.

Finally, the structure that you propose appears to sit outside of the structure we choose to work under as a fair trade organisation. It is difficult to see how we would be able to apply the ten fair trading principles to your collection system if you are not working directly with any one producer group. We like to set up direct trading relationships with producer groups themselves, and we prefer initiatives that have been generated by the community that benefits from it, in order to enhance its chance of becoming a sustainable solution for change within communities. However, there is a little bit of flexibility in regards to the structures we work within in recognition of the lack of a one size fits all solution for alleviating poverty.

Please feel free to contact us again if you have further questions, or if I have misunderstood any of the information contained in your email.

Nga mihi nui

Michelia Miles

Packaging Development

We thought for a natural look we would work with a woodcut printed look. Testing out some colours and textures and patterns.

Positive Mould Making

Week 7

• Money - Think about budget, do we need help with this? Is this what we need? Think realistically. Estimates 2 months, years. Packaging costs?
• How much to make, how does that retail, how many units to turnover for profit, when will we see a return? 
• Logo
• Social Media
• We need a mentor as well as money. 
• What is our greatest risk, cover this in the presentation, show we're thinking about it. 
• Use graphics to talk for you for our complex story, show the story on the packaging? 
• Think about how the user will engage with the product, will this change the packaging?

Week 6 Presentation feedback

• Clarity into why it looks like a chocolate bar
• Highlight why we are employing Bougainville workers
• Tighten it up, don't run out of time
• Explain why we need vehicles
• Packaging
• Structure it better
• Less reading
• Quotes for validation - user testing and partners 
• What do we need? (Need to know this by week 8)

Trip to Lush and Traid Aid

Product Development

Mould Making Tests

Produce Research

Coconut Oil
Coconut oil, or copra oil, is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm (Cocos nucifera). It has various applications. Because of its high saturated fat content, it is slow to oxidize and, thus, resistant to rancidification, lasting up to six months at 24 °C (75 °F) without spoiling.

Dry Process: Dry processing requires that the meat be extracted from the shell and dried using fire, sunlight, or kilns to create copra. The copra is pressed or dissolved with solvents, producing the coconut oil and a high-protein, high-fiber mash. The mash is of poor quality for human consumption and is instead fed to ruminants; there is no process to extract protein from the mash. A portion of the oil extracted from copra is lost to the process of extraction.

Wet Process: The all-wet process uses raw coconut rather than dried copra, and the protein in the coconut creates an emulsion of oil and water. The more problematic step is breaking up the emulsion to recover the oil. This used to be done by prolonged boiling, but this produces a discolored oil and is not economical. Modern techniques use centrifuges and pre-treatments including cold, heat, acids, salts, enzymes, electrolysis, shock waves, or some combination. Despite numerous variations and technologies, wet processing is less viable than dry processing due to a 10–15% lower yield, even compared to the losses due to spoilage and pests with dry processing. Wet processes also require investment of equipment and energy, incurring high capital and operating costs.

Personal uses: Homemade coconut oil Coconut oil is as effective and safe as mineral oil when used as a moisturizer for mild to moderate xerosis (dry skin) and was shown in one study to reduce protein loss when used in hair.
Coconut oil is an important base ingredient for the manufacture of soap. Soap made with coconut oil tends to be hard, though it retains more water than soap made with other oils and therefore increases manufacturer yields. It is more soluble in hard water and salt water than other soaps allowing it to lather more easily. A basic coconut oil soap is clear when melted and a bright white when hardened.

Cocoa Butter
Cocoa butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Its best known attribute is its melting point just below human body temperature. It has a storage life of two to five years.

Process: Cocoa butter is obtained from whole cocoa beans, which are fermented, roasted, and then separated from their hulls. About 54–58% of the residue is cocoa butter. Chocolate liquor is pressed to separate the cocoa butter from the cocoa solids. Cocoa butter is sometimes deodorized to remove strong or undesirable tastes.

Personal Uses: The velvety texture, pleasant fragrance and emollient properties of cocoa butter have made it a popular ingredient in products for the skin, such as soaps and lotions. The moisturizing abilities of cocoa butter are frequently recommended for prevention of stretch marks in pregnant women, treatment of chapped or burned skin and lips, and as a daily moisturizer to prevent dry, itchy skin. Cocoa butter's moisturizing properties are also said to be effective for treating mouth sores. People from some countries use cocoa butter for shaving purposes.

Shea Butter:
Shea butter is an off-white or ivory-colored fat extracted from the nut of the African shea tree (Vitellaria paradoxa). Shea butter is a fat derived mainly from stearic acid and oleic acid. It is widely used in cosmetics as a moisturizer, salve or lotion. Shea butter is edible and is used in food preparation in Africa. Occasionally, the chocolate industry uses shea butter mixed with other oils as a substitute for cocoa butter, although the taste is noticeably different. - [Cannot be made from Bougainville produce.]

Sugar Cane + Raw Sugar:
Sugarcane is a perennial grass in the family Poaceae. It is cultivated in tropical and sub-tropical regions for the sucrose that is found in its stems. The crop is harvested mechanically or by hand, chopped into lengths and conveyed rapidly to the processing plant. Here, it is either milled and the juice extracted with water or extracted by diffusion. The juice is then clarified with lime and heated to kill enzymes. The resulting thin syrup is concentrated in a series of evaporators, after which further water is removed by evaporation in vacuum containers. The resulting supersaturated solution is seeded with sugar crystals and the sugar crystallizes out and is separated from the fluid and dried. Molasses is a by-product of the process and the fiber from the stems, known as bagasse, is burned to provide energy for the sugar extraction process. The crystals of raw sugar have a sticky brown coating and either can be used as they are or can be bleached by sulfur dioxide or can be treated in a carbonatation process to produce a whiter product. About 2,500 litres (660 US gal) of irrigation water is needed for every one kilogram of sugar produced.

Cocoa Powder: 
The dry powder made by grinding cocoa seeds and removing the cocoa butter from the dark, bitter cocoa solids. It can be separated into cocoa powder and cocoa butter using a hydraulic press or the Broma process. This process produces around 50% cocoa butter and 50% cocoa powder. The Broma process consists of hanging bags of roasted cocoa beans in a very warm room and allowing the cocoa butter, which melts at slightly above room temperature, to melt, drip off the beans, and be collected. After the Broma process is completed, the remaining dry cocoa beans are usually ground into cocoa powder.

We were interested to know what could be made in Bougainville and what we would have to make here. Whether we would have to import just the natural produce or we could import the ready made ingredients. We'll have to contact the volunteers of VSA and find out if any of these products are already being made and the quality of the product in respect to health and safety standards.