Dates are tentative and subject to change
This travel course will provide students with a unique look into the business of coffee roasting and chocolate production. Partnering with a local Iowa coffee roaster (currently importing green, unroasted coffee beans), students enrolled in the travel course will act as a group of consultants working alongside these entrepreneurs to evaluate a potential business expansion into chocolate. Students will learn about their current coffee business (including but not limited to the roasting process, selecting Peruvian growers, and importing raw products) while exploring similar themes for cacao production and chocolate processing. Courses on campus and in-country travel will give students the background and exposure to guide their business development project.
ECON 4960, 3 credits ( 1 credit Spring 2025 + 2 credits Fall 2025)
Due to the climate of Peru and the growing season of coffee and cacao, travel for this program will take place in May 2025, and the on-campus course will meet during Fall 2025. There will be required pre-departure meetings and orientation during Spring 2025, which will include the program's scope in Peru and topics of health, safety, and travel preparation
This program is being offered for the first time in 2025.