Company invoice with Couscous and toasted coconut gourmet whey in the Bowl

The traditional couscous Bahia won, in Niterói (RJ), gourmet versions, gluten free and dairy free. Released three months ago, the company had a target Cool Couscous sell 3,000 units in the first quarter. Has sold 10000 individual pots of sweet.
Rodrigo Paiva, 41, one of the partners, assigns the success to flavors prepared by chef Nanda, known for creating recipes.
The traditional version is tapioca with coconut and condensed milk. The top-selling is the toasted coconut flavor. The whey taste (with whey protein and sweetener, instead of sugar) makes success among practitioners of physical activity. And the functional is made with almond milk (dairy) and chia seeds.
The pots of 120 grams cost between R $10 (traditional) and $16 (functional) each. Are sold in natural food stores, like the Green World Network, the online store, which delivers in Niteroi and Rio de Janeiro, and in a food, which participates in events in the two cities.
Investment was of 450,000 R$
The company is DAS, who was a security engineer and decided to undertake after being unemployed in 2015, and Leonardo Ciannella, 43, his race, which also has a marketing agency. They have invested so far 450,000 R$ in business, which included the opening of a factory in Niteroi.
"The initial idea was just to sell couscous. Is a very food consumed in the River as street food, on the Board, but generates distrust of origin. Our product is made with milk and not water. We decided to invest in flavors to make a difference. "
The product is cooled and is valid for a period of 12 days, which makes the distribution to distant places, but entrepreneurs say they''re in contact with sales representatives in Manaus, Salvador and even in the United States. "We want to test deep methods. The traditional freezing does not work, because it takes the features of the product. "
Another plan is to use more bikes to sell the product in malls cariocas and also on the beaches. "We are trying to release with the city of Niterói to sell food with bike on the beach, but it''s complicated because we are the first, they only release stalls. We want to act as a company, "says P.
Enterprise should understand before markets grow
For Alberto Ajzental, professor of entrepreneurship and business strategy from FGV (Fundação Getúlio Vargas), the product is interesting, but employers need to plan its activities in different markets.
"Sell on the beach is different from selling in Mall and also sell at different events. It is necessary to understand consumer behavior in each channel to have efficient strategies for each. By attacking several different fronts, there is a risk of losing focus, "he declares.
The professor also sees no immediate need for business expansion. "If it''s a habit in Rio, the brand can become a classic like the cookie. Invest in deep may be unworkable, because it is a very cheap product for a tech guy, not counting transportation and storage, "he said.