Nomadic Texan

That is the $64 million dollar question. Why on earth should this little old man “Deserve to Win” this leg of the Marketing Globetrotters trips to South America? First of all it is the only leg I can actually take, as I have a prior obligation with a trip to Japan beginning November 28, 2014 to see my oldest son. Why should a travel and food blogger who basically been at it for around 18 months deserve this trip before what I am guessing will be tons of experienced bloggers, who have been doing this for many years longer than me? The good news is I have made “The Shortlist” and will hopefully continue to make the various cuts in the next two weeks. The decision for the November 3, 2014 through November 16, 2014 leg will be decided on October 25, 2014. #Video is coming!!!

Ladies Looking at Goods at The New Cathedral

Well for 1) I actually started writing at the age of eight, when I helped my father, Carter Hinshaw put out a weekly small town newspaper in Texas and ran a Linotype for him. I edited and proofread columns and was allowed to write a few stories. We usually worked all night long and I would always fall asleep in class the next day. The school finally called and told my Mother, Juanda Hinshaw that I should either get a little sleep or stay home from now on. Obviously I started going to bed at midnight from then on and our paper was distributed a little later the next day, but it was tremendous experience. So in effect, I have been writing for 56 years! And I actually have met and talked with Walter Cronkite, who was a true authentic journalist with the highest integrity! #Video is coming!!!

Indigenous Man

2) One of the qualifications has to do with Marketing and for many years in my former life as a retail executive in convenience stores, I oversaw and directed the entire processes associated with the department. This included contact negotiations with all vendors and suppliers, sales by SKU reviews, annual marketing plans broken down by category, with projected GP%’s, GP$’s and share of overall sales. Not to mention attaining total budgeted sales year after year which at the end, ran into over a billion dollars worth . #Video is coming!!!

Bicycle Mode of Transportation

3) I was identified by “Holidaze“ in the first ever, “The Best New Travel Blogs You Haven’t Heard of Yet” awards, one of eight blogs awarded this award in the first ever nominations. I was literally dumbfounded that after only about nine months I was identified as a blogger on the rise and to watch. This was done on January 31, 2014. #Video is coming!!!

Don Colon and the Nomadic Texan

This was the verbiage written on my behalf: “Mike Hinshaw is one of the most kindhearted travel bloggers I’ve ever met in the course of my travels and it shows in his writing – although if you do something stupid then he’ll be the first one to let you know Whether inspiring others to visit Texas (we’re both from Austin) or sharing the excitement from his most recent trek through southeast Asia, Mike’s posts are always a joy to read. This guy has more energy and life inside of him than other travelers half his age!” #Video is coming!!!

Perfect Pitch from the Harp

Additionally Bully Travel named me as their first ever Travel Blogger of the week. I was blown away again and this happened right at a year of actual blogging, on April 14, 2014.

Finally in August 16, 2014 I was identified as #76 on the list of Top Travel Tweeters of 2014, as identified by TrueNomads Here was the tweet that caught me again completely off guard “Top 90 Travel Tweeters of 2014: Wanderlust in 140 Characters or Less http://truenomads.com/2014/08/top-travel-tweeters-2014/ … via @truenomads“. I was very honored and have significantly grown my followers on Twitter since this award and am nearing that magic 10,000 number. Fairly decent, given I have only been doing this for around 18 months and have never “Bought” any followers. I detest this avenue of growing your numbers. #Video is coming!!!

Nomadic Texan Grinding the Cacao Beans

4) I have good numbers on other social media platforms and am amazed at how quickly some of these numbers have climbed and the fact that a few are responsible for additional followers and helping grow my audience. As an example I just looked at my Pinterest platform recently and found that I have 2,464 followers and represents about 1.5% of my referrals. On Google+ I have 3,141 followers and it accounts for 8% of my referrals. On Linkedin I have 6,146 followers and it represents about 2% of my referrals. I think we sometimes concentrate strictly on Twitter and Facebook and do not comprehend the value the additional social media platforms. These three additional platforms represent approximately 11.5 % of my referrals for my blog! Please feel free to connect on any platforms identified! Thanks. #Video is coming!!!

Interior Cacao Beans with Fruit

5) Despite my best efforts to read and make sense of things like this https://victoriousseo.com/blog/referring-domains/ post on the Victorious blog, I have absolutely no knowledge of SEO and how to use it to my advantage. I really could use a couple of weeks with Mike King and maybe even some one on one time to really get my numbers growing! How much more fortunate could a blogger get? #Video is coming!!!

A Meal Made for an Incan King, Cuy! With Chef Patricio from Restaurante Corvel, in Paute Ecuador

Mike King is a Digital Marketing genius and a very good rapper!

Yngrid Arnold is the CMO of Viventura of Berlin and co-founder of Trip.me

Heading out of Cuenca early last Wednesday morning, we passed the Feria Libre Market. This is the biggest market in the city and one can wonder for hours, bartering, looking and touching everything from quinoa, rice, fish, pork, to fruits and vegetables. It is a magical place. I could not believe the amount of activity at this time of the morning. People were unloading trucks and carrying merchandise to their stalls.

We headed out to the lower portion of Azuay Province. I displayed the geographical lay of the land in my Banana blog, but one item I didn’t show you is below. It seems that a large portion of the chocolate beans are brought up to this region from the Coastal growing area and the beans are laid out to dry in the sun for two days. They have to be brought in at night to avoid the moisture in the air and placed back on the concrete drying beds again the next day. They are then bagged 100lb bags and transported to their processors.

Cacao Drying Beds in the Dry Area of Azuay Province

We did the banana tour and headed 30 minutes away to Santa Rosa with the Cacao Plantation’s owner in our car. We had time to discuss why he had resumed his cacao business seven years ago and Byron Trujillo Erazo told us it was simple mathematics. The chocolate industry was booming and he wanted to get back in it again after a forty-year lay off. We arrived at the Casa Ostrica and it was similar to what I expected. It had a tropical look and was filled with all kinds of plants and flowers that one would expect in a tropical setting. This is an example of the orchids growing on the entry poles that line the driveway. Amazing in my opinion!

Orchids Growing on the Entry Poles

The resort was constructed with a great deal of bamboo, which grows in large clumps on the Plantation and is used for a majority of the wood needs. This photo is what you see as you enter and arrive at the lodge. There are little cabanas all over the resort. I am guessing the resort can handle about 75 people at one time. Enough of this talk. Let’s head out to the Cacao Plantation ane see the process in action.

The Casa Ostrica Lodge

As you enter the Cacao section and look ahead all you can see is a plethora of trees filled with varying colors of the Cacao seed pods. The bright red ones are the ripe pods and are ready for harvesting. Each day the workers journey through the Cacao trees and harvest the ripe seed pods for processing.

One Red Seed Pod Ready for Harvest

Our guide showed us the method used to harvest the pods. He had a huge machete and I had no reservations about letting him do the cutting. Knowing how much a klutz I am, I figured it would very easy for me to lose a finger or two and I let him do the job.

Harvesting the Seed Pod

He then started the process of cutting the seed pod off and making the delicious fruit inside available. A lot of people are more than likely not familiar with the fact that the huge seed pod has fruit that surrounds the interior smaller beans.

Staring the Process of Harvesting the Fruit

He hacked into the seed pod and tore away a section of the outer shell. The seed pod is actually quite hard and he does not hack gingerly. I know I would slip and hurt myself, if it was left to me. I had an idea what the interior looked like, but had no idea of the taste. There is a white fruit that surrounds the beans and this has to be removed to get to the beans. The guide gave us a sample and I was floored. Once in my life have I had such a delicious morsel of fruit. That was in the Philippines when I tasted Mangosteen for the first time. I was addicted immediately. I scooped out about half the beans and ate them one at a time as we walked the Plantation. I cannot describe in mere words how wonderful the beans fruit tasted. It made the whole day worth the drive, etc.

Interior Cacao Beans with Fruit

Normally the beans are taken up to the drier climate and sun-dried for two days, but they had a quick way to dry the beans and that was using a wok like skillet over a bed of coals. You stir the beans over the heat until the outer shell becomes brittle.

A Shortcut to Drying the Beans

When the beans are ready you individually shell each bean. At first it seems a very daunting task and I couldn’t get it right. I kept breaking the beans apart and not harvesting solid beans. I tasted one of the beans after shelling and it was very bitter. I couldn’t believe that this would turn out to be a tasty treat. One of the ladies helped me and showed me how to snap the bean which left you with the entire bean in one piece. A much better step and saved the beans.

Diana Shelling the Beans.

The next step was to place the beans in a contraption that had been used for a long time and physically break the beans down into chocolate. I though, okay once through the grinder and it would be a piece of cake. Oh contraire. I had to keep scooping the chocolate residue back into the grinder and re-grind the concoction about six times. By the ends of the process I was hot, sweating and thankful I had my Tilley Hat to block out the sun from my face. The young lady broke down and the crew got her a hat, as she was starting to sunburn. By the time we got through I was worn out and my arms ached.

Nomadic Texan Grinding the Beans

After I finished the grinding it was time for a chocolate drink. This photo shows that they do not waste the seed pods and use them to serve the drinks in. One also receives a dark chocolate bar from their cacao plantation and the illustration shows a cross-cut of the seed pod.

Interior of the Seed Pod, Candy Bar and a Chocolate Drink

Okay I had worked up an appetite and it was time to eat a traditional meal from Casa Ostrica. Obviously Mr. Erazo wanted us to taste ostrich and that was what we were served along with rice, salad and fried plantains. I have taken a liking to the plantains and didn’t think I would. For the record the ostrich tasted just like beef to me. The others thought it had a gamey taste. Before the meal they served us a hot chocolate drink made from the chocolate shavings. It was so good I had to have a second cup. It also acted to drive my temperature down as the Green Tea in Asia does. Caught me off guard.

Traditional Meal of Ostrich, Rice, Salad and Fried Plantains

I talked with my wife Kim prior to our trip and she asked me to bring back some of the cacao beans if at all possible. I obtained a bag and literally scooped the remaining beans from the wok like pan over the BBQ and let them cool down. They gave me the large ball of chocolate from all my efforts and I will try to bring it home. Wish me luck as I am not sure they will allow this to enter the US. We will see. Please cross your fingers for me. I hope I can and that way my family can sample the dark chocolate. I wish that there was some way to bring home a seed pod and let Kim try the taste of that fruit. It is one of the highlights of my trip to Ecuador.

My Chocolate Ball and Cacao Beans for Kim

I am thankful that Mio Tours allowed me to accompany them on this fabulous trip and I learned so much about Bananas and Cacao. This El Oro Province is amazing and you drive and drive through a vast amount of banana plantations, the number one export of Ecuador, but you also are privy to all kinds of fruit trees growing wild alongside the highway. For the purposes of full disclosure both Mio Tours and Tilley Hats are sponsors. Regardless I have to say that this a fabulous tour and tasting the Cacao fruit is worth the entire trip. I also have to say a tour of Casa Ostrica is a fabulous way to spend a day in Ecuador. If you get the opportunity to take this tour, jump on it! Saludos mi amigos.