Tim McCollum | Source | CEO & Founder at Beyond Good

In Madagascar, farmers almost never do their own fermentation drying. That’s done by an exporter. And we’ve gone in and taught farmers how to do the fermentation drying in the village itself, which is quite rare. They’re very good at it, but that was a concerted effort from us to get farmers to that level, because they make a lot more money, they’re adding value to the crop and they’re bought into the whole cycle.