Research has shown that a substantial increase in breadfruit consumption can significantly contribute to the reduction of Non-Communicable Diseases. Marcello Cabus and partners are looking for some bridge
money to help put together a platform to produce breadfruit flour and support efforts in mitigating diabetes.
On October 30, 1982 Marcello received patent number 45341184 a solar assisted mobile food dehydrator. During that period the company hired a marketing agency to develop a brand for our
labels and develop a plan which will remain confidential until the completion of the business plan. About three years ago Marcello formed a relationship with a new partner working on breadfruit dehydration. This relationship sparked a desire to revamp the food dehydrator and explore the Sunflo models capacity to dehydrate 60,000 pounds of bananas for the creation of bananas flour.
About three years ago Kaitlyn Mahoney, while working in Fiji, came upon Sunflo Internationals Dryer. She called Marcello vice president. Kaitlin contacted Marcello about his food dehydrator.
They agreed to form a relationship based on what Marcello had done in the past with 60,000 pounds of dehydrated bananas and the creation of banana flour. Since then they have brought in
attorneys, engineers, and farmers. They have engineers who have re-engineered this dehydrator using current technology. Based on their design, the new dehydrator will be smaller, more efficient, use some solar technology, and be able to package and put into a container. They not only replicated but improved on the original design with more modern constituted components.
It is their goal to partner up as a joint venture as part of a medical grant to study and develop this product. Our research has shown that the idea is sound and the doctor’s reviews were excellent.
With the completion of the dryer, we would be the world’s biggest supplier of breadfruit flour. The completion of this project would mean the manifestation of two of my dreams: my dehydrator and impacting diabetes. Marcello is a diabetic and has fought this disease for over 50 years.
The three (3) critical positive nutritional features of breadfruit food products contributing to an overall reduction in NCDs:
1) gluten-free and low in FODMAP elements;
2) a moderate glycemic index; and,
3) a high non-digestible carbohydrate context (high amylose content).
Breadfruit flour has been proven to help with diabetes.
The components are all in place:
1. we have the farms,
2. we have the dryer
3. we have introductions to medical research,
4. we have a grant writer in place.
Numerous foods can be dehydrated, but our main goal is to work with breadfruit for its many nutritional benefits. Breadfruit is high in complex carbohydrates, low in fat, cholesterol, and is gluten-free. It has a moderate glycemic index (blood sugar shock) compared to white potatoes, white rice, and white bread.
Please help us pursue this dream of helping diabetics to live a better life.