Rizek Cacao
Massimiliano Wax has extensive experience in strategy, business development, and project management within the cocoa and coffee industries. Currently serving as VP of Strategy & Business Development and previously as Research & Development and Sales Director at RIZEK CACAO since August 2001, Massimiliano has also held key roles at WCF, Nazario Rizek, and IABD, where responsibilities included project management and financial analysis. Massimiliano's educational background includes a Master's degree in Advanced Management from IESE Business School and a Master's in Corporate Finance from Instituto Tecnológico de Santo Domingo, complemented by a Laurea in Philosophy from Universita di Genova.
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Rizek Cacao
A family business since 1905. Rizek Cacao was born due to the rich, fertile soil and favorable climate for cacao in the Dominican Republic, an excellent land for its cultivation and development. Distinctive ingredients for the world's finest chocolates. We have given over hundred years our care and the dedication to this wonderful fruit which Carl Von Linne, the great Swedish naturalist called “the food of the Gods”. We are very proud to say that our hundred years of perseverance and dedication is giving the satisfaction of taste to millions of people. Our company: Nazario Rizek CxA: Promoter of organic cultivation in the country We designated part of our farms for the production of “custom” organic cocoa, specifically tailored to our clients’ needs and conforming with certifications of high-prestige international organizations such as IMO control in Switzerland, who also control the DOCG certification of origin of our products. The organic cocoa certification process demands an international control system that allows tracking the product in all elaboration phases, through the identification and codification of trees, sacks and the logistics of the industrial process. The marketing directives for this product have been centralized in direct projects with the best chocolate makers and strategic alliances both locally and internationally. We believe that the new demand of specific flavors though the flavor-research-fermentation process will allow our brand to be recognizable to our consumers, guaranteeing loyalty to all the sectors that intervene in the cocoa chain.