College Education Time

 

 

 

See related article from the Spokesman-Review newspaper.

PULLMAN – After seeing locally grown chickpeas shipped out, only to return to area grocery shelves as hummus, WSU alumnus Heath Barnes was inspired to explore producing the spread in Washington.

 

Barnes and his business partner, Tish Ghigleri, developed several recipes that were well received by family and friends. But with limited resources and no manufacturing experience, they were uncertain how to turn their idea into a viable business.

Having heard of the annual Business Plan Competition hosted by WSUs Center for Entrepreneurial Studies, Barnes entered the 2009 competition in the general public category.

 

Impressed by the concept and presentation, judges awarded the idea first place – $10,000 from the Port of Whitman. The Bronzestone Corporation was born.

 

Heaths business idea and success in the marketplace is an excellent example of what we hope to achieve with the WSU business plan competition, said Joe Harris, WSU professor and director of the entrepreneurial centers economic development assistance program.

 

 

He directed Barnes and Ghigleri to the WSU Small Business Development Centers and regional business adviser Terry Cornelison. SBDC resources helped refine the vision and business strategy, define startup capital, explore funding and investment alternatives, and identify regulatory, technical and logistical issues.

The next stop was the office of Professor Richard Dougherty in the School of Food Sciences, where issues of manufacturing, packaging, labeling and food safety were addressed and resolved. As a natural, low salt and no-preservatives-added product, Bronzestone hummus required special processing consideration to comply with US Department of Agriculture certification standards.

Finally, the SBDC assisted with cash flow models, financial projections and investor proposals. These efforts paid off – private investors provided more than $500,000 in venture and equity capital, and a bank operating line of credit is being secured.

 

 

A Port of Whitman facility was available for lease, and the Bronzestone processing plant started production in May 2010.

 

Since then, Barnes and Ghigleri have been working seven days a week, buying ingredients – including Palouse chickpeas and Washington onions – running the processing line and taking their hummus to grocery stores throughout the region.

Competing with national brands is an uphill battle; nevertheless, Bronzestone hummus is on the shelves at Rosauers, Yokes Fresh Markets and other local stores. In the next few weeks, Metropolitan Markets in Seattle and Super 1 stores in Idaho and Montana will start carrying the product.

Bronzestone is approaching profitability, and plans to add to its selection, with spicy hot and sun-dried tomato on the horizon.

The two leading national hummus brands have over a dozen flavors each, Barnes said. We have just tapped the surface with our garlic, caramelized onion and roasted red pepper varieties.

Model partnership

 

Barnes and Ghigleri credit WSU and particularly the SBDC for helping them realize their dream.

 

The (efforts of the) SBDC were an integral part of getting our business of the ground. I think it is a great resource, Barnes said.

 

Heath, Tish and Bronzestone hummus epitomize the objectives of the SBDC in creating public-private partnerships to foster economic development in Washington State, said Cornelison.