ABOUT US
The Team Behind the
Innovation
We have state-of-the-art specialized machinery designed to reduce the micron size of our products to the minimum possible, guaranteeing a experience sensory silky and refined to the palate. A family of Chilean origin that, after more than que, tras más de 20 years in Ecuador, has consolidated a project based on the passion and the technical rigor. We bring 3 decades of knowledge and experience at an international level in the chocolate sector, which grants us the technical mastery and the know-how necessary to provide high-precision solutions.
Mission
To transform technical knowledge and passion for chocolate into high-efficiency industrial solutions.
Vision
To become by the year 2030 the national reference for comprehensive solutions for the food industry, being recognized as the number one strategic ally in maquila services and chocolate formula development, standing out for our technical innovation capacity and our solid family background.
Values
For Secacau, values are the foundations we inherit from our family legacy and apply in every industrial process:
Technical Mastery (Know-How): We apply over 30 years of food engineering to ensure that each formula is scientifically superior and functional.
Entrepreneurial Spirit: We honor our family roots by maintaining an agile, resilient mindset focused on the constant pursuit of new opportunities.
Excellence in Quality: We do not negotiate safety or the standard of our products; each bar and each liter of coating carries the family's seal of perfection.
Transparency and Trust: We build long-term relationships with our clients and distributors based on honesty, traceability, and keeping promises.
Commitment to Growth: We drive the success of our business partners, understanding that their growth is the engine of our own evolution.
OUR STRATEGIC LEADERSHIP
Marcelo Andrés Carrasco Hott
CEO and R&D
Technical Profile: Food Engineer with over 30 years of technical and theoretical background in the international chocolate sector. His deep knowledge in industrial processes and food science constitutes the intellectual core of Secacau.
Current Role: He serves as the technical brain of the company and strategic CEO. He leads the Research and Development (R&D) area, where he designs new formulations and supervises the continuous improvement of the current ones, ensuring that every product meets the most demanding technical standards. más exigentes.
Berta Prudant Vega
Production Manager
Technical Profile: Entrepreneur with a management heritage based on her father's legacy. She has an innate ability for the operability of the food industry with consolidated experience since 2010. In addition to having international experience in the African continent, where she helped create the only bean to bar chocolate production line in the country of Angola, products which were placed on shelves in all supermarkets of that country.
Current Role: Responsible for the operational efficiency of the plant. His mission is to ensure that sales are transformed into finished product in record time, guaranteeing uninterrupted supply and safeguarding the quality and safety of each batch.
Gabriel Carrasco Prudant
General Manager
Technical Profile: Business strategist with comprehensive training in management, finance, and ERP systems. Their ability to scale businesses was recognized by Forbes Ecuador, after achieving a growth of 100% in sales in two years.
Current Role: Leads the growth vision of Secacau. They are responsible for the comprehensive management of the company's areas, fund management, and the direct relationship with clients, ensuring profitable solutions for their businesses.