Guaymas / San Carlos

    

This is Guaymas!

Pretty ain't it? Can you blame me for having spent two weeks here without have blogged much? 

The fact of the matter is that there hasn't been much to blog about. We did some productive reconnaissance though. We went a hundred or so clicks south to Ciudad Obregon which I had determined, after checking out  Google Earth satellite imagery, was the closest hotbed of agricultural activity. A day's reconnaissance there and we discovered the biggest fruit and vegetable wholesaler in town. If we ever develop the capacity to dry or otherwise process fruits and veggies, we'll be well set.

'Well what's taking so long?' you might well ask. And so you should. Over the course of exploring the city and  checking out Obregon I expressed to my grandad, Fraser, that I thought it was unlikely that we would be able to leave a profitable, functioning business here by the time our vehicle insurance etc. runs out in mid-March. This caused a certain amount of light consternation and so to settle the matter Fraser suggested that we sit down and story board it. We did. He asked me to lay out my supposed time frame.

It went something like this: 1 month to get settled (house and workshop) and build 2 Vestas one for simple boiling and frying and one especially built for a food dryer. This gives us the ability to experiment and develop products. I used his example of hominy. 

For those unfamiliar, hominy, or here in Mexico, nixtamal results from processing corn in a certain way. You boil the corn for a couple of hours in an alkaline solution which causes the outside layer called the bran to peel away. A little more boiling and the kernel of corn flowers and has been nixtamalized. You then wash the corn and rinse off the alkaline solution and are left with a vastly more nutritious and flavourful kernel. If you're going to use it fresh, that's fine, but if you're planning on shipping it to the states you either have to can it or dry it. We're opting for drying because we've got energy to spare and canning detracts taste and nutrients.

So I took his example of hominy and I said that since the net gives us widely varying estimates on how long to boil hominy, we'd have to run separate batches through at increasing durations, i.e. 1hr30m, 1hr45min, 2hr, 2:15 and so on. Then there's how long to dry them. How dry do they need to get? What about alkalinity levels? How long to soak before hand? After? All these variables will have to be investigated if we are to develop a quality product. I said minimum 2 weeks. To simplify I then said 2 weeks for each new product developed. Not only that, but then we have to settle on a recipe, cook up 5 batches in a row and then set them in their sealed packages in various conditions of heat / light to see how long they take to spoil. I don't want to put a stab-in-the-dark best before date on our products. That could lose us customers down the line.

Then there's import/export complications, a business license, whatever other red tape might trip us up etc. Once we have products, building more solar arrays to boost production capacities and we haven't even approached the wholesalers yet! I concluded that we would be well on our way if before we leave we have 3 or 4 finished products which we could take with us up to the states and Canada and with which we could attempt to interest health food stores and wholesalers. 

I notice I used 'I' a lot there but it was, for the most part, a collaborative process. 

In any event, conversation turned to how the business would function in our absence, Fraser determined that we had to have a managing partner we could trust and that our main man Oscar from the Dreamweaver is the man for the job and that we should, since we already paid for 2 weeks accommodation here, take our time and enjoy ourselves. For the record I argued that Puerto Penasco has roughly 10% less sun, is further from agricultural production and that as much as I like Oscar, we'd likely find someone comparable in Guaymas. 

So we've spent the past two weeks reading abundantly, playing lots of cribbage ( i just today broke out of a 5 game losing streak bringing the record to 15-11 for good old grandad, though that's not what I call him when he's getting 2 fives in every crib...) and spending plenty of time at the beach. :)