Today, we visited Sibö Chocolate for a very interactive and informative lecture. We were greeted with amazing hot chocolate and a platter of delicious chocolates. One of Sibö’s owners, George Soriano, explained the history and culture behind the chocolates that are now such a typical delicacy worldwide.  We learned how interconnected chocolate and coffee are, especially in the past centuries. Both began as sacred ritualistic and spiritual goods with symbolic meanings, although originating from different parts of the world. Each crop has spread to all parts of the world, changing tastes corresponding to regional preferences. Coffee and chocolate were eventually industrialized and commercialized, with both industries facing similar supply chain challenges like climate change, fatigued laborers, disease-prone crops, and heavy market competition. These difficulties can require costly solutions and sometimes large-scale operational changes, but in the case of competition with larger market players, Sibö takes a special approach.

Soriano explained how Sibö understands its limits as it is still trying to grow itself as a company and brand. Sibö still finds success even when competing against marketing powerhouses like Café Britt and large-scale distributors for two main reasons. Firstly, Soriano emphasized that market research and understanding your consumers are vital when considering which markets to enter. Sibö exists in the northern Californian and Japanese markets, where the clients are willing to pay a little extra for their products’ sustainable nature and the quality of the chocolate. Secondly, Sibö offers a more personal experience as the storytelling and passions felt through the tours are a much different experience than the tour at Britt, which felt much more professional and less intimate. These differences demonstrate how Sibö understands its niche, allowing it to attract the customers that it needs to support its current size and compete at a smaller level with competitors like Café Britt.