Mi Vida Nueva - Parte II

Now for the exciting conclusion of this two-part blog entry. Given the vagueness of my job/site description, I will have to say that my main job is working with APROCA- Asociacion de Productores de Cacao de Atacames. For future reference I'll refer to this place as the center, it's easier and caters to my disdain of caps lock. First I would like to introduce you to my boss, Bruno:

 

Yeah, I get paid in paperclips. It's actually the currency down here in Ecuador. Aren't they worth more than US dollars now? Ok, that isn't really my boss, but I guess you could say he has seniority over me. That's the secretary/accountant's little son who is there everyday. Every 15 minutes or so he comes around and kicks the back of my leg. Other players in the center are Dick, but Ecuadorians can't pronounce the "ck" so it comes out as Dig. So I'll refer to him as Dig, saves me one letter. Dig might as well be my counterpart so far. This guy runs the center. Wihtout him, I do not know how an association of cacao growers would even function in Atacames. This guy plays the drums, piano, flute, electric guitar and whatever else you can play in a one-man band. He has me doing the not-so-bitch, bitch-work. I say "not-so" because it's tough work, and this guy was doing most of it by himself until I showed up. This work includes shoveling, sweeping, raking, lifting, packing and a whole laundry list of little jobs. Others that I see daily are Francisco, who is technically the secretary. He helps out a bit with the little jobs that I do when no one else is around. Veronica, Bruno's mother, is also there everyday. Other than those three, I would say there aren't that many more regulars in the center. There are random characters there each day, but I would guesstimate that no more than six people are there daily.
As for my counterpart, the person I'm supposed to be working alongside with, I have seen three days out of the many I've worked so far. I'm sure I will get to know him better as time goes on, but I find it amusing that he is my counterpart, not Dig. No big deal in the whole scheme of things. I'm working or at least helping in someway. As I keep saying to myself and other people, I have plenty of time to figure out what exactly it is I'm doing here. I guess to give you a little idea of the process of cacao and what the center does, here is a basic how-to:
Step 1 - Collection (Sorry no pictures, just pictures a wet garbage bag filled with crap)
Step 2 - Fermenting A 3 day process. It helps develop the aroma and flavor of the cacao:

 

Step 3 - Drying Another 3ish day process. Pretty much let the sun do its magic:

 

Super Marquesina - The better way to dry:

 

There are a few more little steps before the seeds get shipped off to get processed further (making chocolate), such as cleaning and refilling all the sacks. In a nutshell, that is what I am helping with for now. And remember the next time you take a bite out of the chocolate bar you are eating, ask yourself "Has Chris Gallup's feet been in the process of making this candy bar?"