CCBR Business Review

13 B U S I N E S S N E W S PERUVIAN CUISINE, NOW considered among the best in the world, has evolved from the blend of influ- ences from the Spanish, African, Chinese, Japanese, Italian and others. The dishes have become more varied as races mixed and migrants land- ed at the port of Lima. It is however the richness of the local products that have been the source of inspiration for these chefs from many parts of the world. One such food is Quinoa, considered the grain of gold. A nutrient rich ancient food native to the Andes Mountains, it was one of the most important elements of the pre-Hispanic Peruvian diet. It is believed that Quinoa originated around Lake Titicaca, on the Peruvian-Bolivian border, and is where the greatest diversity and genetic variation is found. Its domes- tication is believed to have occurred between 3000 and 5000 B.C. Today, the largest producers are Bolivia and Peru, however, its cultivation has now spread to many parts of the globe. This Andean plant famous for its nutri- tional value and known as a super food, is high in protein, helps diabetics as it contains monounsaturated and polyun- saturated fats which lower cholesterol in the blood, helpful for gluten allergies and people who are lactose intolerant. It has more minerals than most grains and its vitamin B and C content is higher than that of wheat. It also acts as an anti- oxidant and is rich in fibre and provides up to 14 grams of protein for every 100 grams of quinoa. Twenty years ago, NASA researchers declared quinoa the perfect inflight snack for astronauts on long-term mis- sions because it is mineral-rich, gluten- free and contains all essential amino acids. It has now been approved by NASA as a ‘bonus food’ on board the International Space Station Another food native to the Andes is the humble potato, of which there are over 200 varieties. The pre-Incan Indians of Peru were the first to cultivate pota- toes around 8,000 BC. In 1533 Spanish Conquistadors conquered Peru, discov- ered the flavours of the potato, and car- ried them to Europe. Before the end of the sixteenth century, families of Basque sailors began to cultivate potatoes along the coast of northern Spain. Sir Walter Raleigh introduced potatoes to Ireland in 1589 on 40,000 acres of land near Cork. It only took another 30-40 years for the potato to spread to the rest of Europe. Eventually farmers in Europe found potatoes easier to grow and cul- tivate than other staple crops, such as wheat and oats. For more information on this story or any travel advice to Latin America Call 1300 264467 (1) or email office@amigostravel.com.au Super foods from the Andes By Lew Pulbrook Room to grow for this online retailer While the mega retailers of the world worry about coping with the likes of Amazon there is one Central Coast company that is carving its own niche producing personal- ised gift products for the world market and proving that having a good idea, knowing how to implement it and being prepared to put in the hard yards pays off. In the space of eight years Melissa Wilkinson and Matt Mosse-Robinson have taken their business, Personalised Favours, from a backyard operation to a multi-million enterprise now known as Foresight Online Group with six successful e-commerce busi- ness operating throughout Australia, New Zealand and the USA. In the process they have moved three times, from home to one small ware- house, to another larger warehouse and in late 2017 taking the opportunity to buy a vacant 1,800 sqm warehouse in West Gosford with excellent offices and ameni- ties that gives them the means to expand and become more efficient. Melissa Wilkinson, a full time industrial designer specialising in travel goods, saw an opportunity when her girlfriends were getting married and were looking for per- sonalised wedding gifts. She started by sourcing suitable products and embellishing them by engraving or adding personalised artwork thereby add- ing value, then selling them on eBay. That was in 2009 and she soon found that she had hit on a niche market and established Personalised Favours online wedding and special occasions store with a well-designed website. The business took off and it wasn’t long before the work load necessitated additional help and Ms. Wilkinson brought her brother- in-law Matthew Mosse-Robinson, a corpo- rate banker for eight years, into the business. By investing in new manufacturing tech- nology and product innovation and encour- aging employees to take an interest and participate in product development they are achieving year on year sales growth. The key to online marketing is easy-to- use ordering, producing a top quality prod- uct, fast turnaround of orders and ensuring that customers are always happy. Now employing twenty staff including graphic designers and dispatching more than 2,500 orders every month the compa- ny is now looking to the United States mar- ket to generate even more revenue. Last year they launched a dedicated website featuring customised wedding products tailored specifically for the US market. Proving that they serious players in the wedding industry in particular Personalised Favours have won the Australian Bridal Industry Awards’ Best Bonbonniere Award four years running. Another innovation has been the intro- duction of their Test Tag Outlet, a wholesale marketplace for electricians and specialist operators to purchase customised tags with company logos and contact details. Customised corporate gift and promo- tional product store In their latest move the company has introduced a customised corporate gift and promotional product online store offer- ing individual artwork and design options, combined with high-end laser engraving across more than 100 quality products including glassware, woodware and silver- ware allowing customers to create their own extraordinary pieces, it’s called keepitcustom.com.au. T R A V E L Matt Mosse-Robinson and MelissaWilkinson CENTRAL COAST BUSINESS REVIEW APRIL 2018