This is Fred Ball for Zions Bank, speaking on business.
The ancient Mayans were the first known civilization to cultivate cocoa. But unfortunately for them, they didn't know chocolate as we know it today. They used cocoa beans to make a bitter tasting chocolate drink. Christopher Columbus, the first outsider to taste the drink, brought the concoction to Spain, where it wasn't very popular. But then, fortunately for us, sugar was added, giving rise to a traditional favorite — hot cocoa.
Stephen's Cocoa has taken this favorite, time-honored drink to new heights in quality and flavor. With a dominant share in Utah and Idaho's hot chocolate market, as well as a growing market throughout the Western United States, Stephen's will produce and sell more than 2.5 million pounds of cocoa this year alone.
As a food scientist, Stephen Story developed this incredible hot chocolate formula to give as a gift to friends and family. He founded Stephen's Cocoa in 1990 after recipients of this indulgent beverage encouraged him to sell it to the public. Today, Stephen's is a subsidiary of Cornerstone Nutritional Labs and has loyal cocoa drinkers in all 50 states.
David Cowley, president of Stephen's Cocoa, located in Farmington, tells me that quality ingredients are what make Stephen's multi-flavored cocoas superior. In fact, Stephen's only buys cocoa produced from beans grown along Africa's Ivory Coast and processed in Holland. Stephen's selects these cocoa beans because of their consistent, creamy flavor. So when people take a sip of Stephen's cocoa, they will always get the quality taste they've come to expect.
David tells me one of the most rewarding aspects of his business is seeing how loyal people are to the Stephen's brand. One honor has been that many U.S. servicemen and women stationed overseas have requested shipments of Stephen's Cocoa so they can experience a taste of home.
For Zions Bank, I'm Fred Ball. I'm speaking on business.