Green Capital Group has next projects.

** BIOMASS PELLET PLANT (39.000 MT of pellets per year) GRANADA, SPAIN **

Plant cost is 2 million euros. 1) OPERATION LINES :

1. a) Productivity       …………………..…..…………….6500 hours/year
2. b) Capacity             …………………………………………….6   MT/hour
3. c) Annual Pellets Production………….……………39.000 MT/year
4. d) Staff…………………………………………3 x 4 persons per 24 hour
5. e) Annual Biomass Consumption…………………44.460 MT/year
6. f) Biomass Costs……………………………………………………30 €/MT

2) OPERATION COSTS:

1. a) Biomass Costs……………………………………….1.333.800 €/year
2. b) Staff Costs………………………………………………290.000 €/year
3. c) Maintenance Costs……………….……………………40.000 €/year
4. d) Fuel Costs……………………………………..………….33.000 €/year
5. c) Electricity Costs…………………………………….…295.000 €/year
6. 

• There is additional transport costs in Spain and if the Pellets is sold outside Spain, additional costs for shipping is about 20 €/MT.
• Pellet selling price CIF is minimum 129 €/MT.
• Production costs is CIF is about 110-115 €/MT.
• Net Profit 14-19 €/MT.
• Annual Profit : 546.000-741.000 €.

So, the ROI is very good: 3 years. Existing long term contracts with the Buyers (Italian company) and with Biomass providers. Plant can start the production immediately.

– TRIMARAN WAVE ENERGY PRODUCTION  –

G.C.G  is proud to present you TRIMARAN A unique cost-effective, environmental friendly technology that generates renewable energy from sea waves.

TRIMARAN is a unique renewable energy technology that converts sea waves to a non-polluting electric power using sea wave motion – regardless to their size (big or small) to generate hydraulic pressure which is then transformed into electricity.

Consists of :

—-FLOATS starting from 5 (number can vary depending on the amount of energy targeted to be produced), —

-LEVERS and COUNTERWEIGHTS

—-SENSOR

•   OPERATION

As the water moves the floats, the levers and counterweights amplify the energy produced by the waves and the buoyancy of the sea. The rise and fall of waves causes the floats to move freely up and down while a sophisticated technology converts that move to a rotating mode which then transfer it to a power generator resembling that of a windmill. The produced energy is transmitted ashore to a substation via an underwater cable.

The sensor is constantly monitoring the performance of the device (performance of various subsystems), the surrounding operating area, waves, wind and the overall weather conditions. Those data are transmitted to the shore on line and real time.

In the event of large waves – over 10 meters, the system automatically entering to a lock up mode – halting operation to terminate power generation temporarily. When sea waves height return back to normal level (<10 meters) the system unlock and continues its operation normally.

• COMPARATIVE ADVENTAGE

Sea waves power generator entities have been working for years on improving wave energy technology. For the majority of those technologies the operation is taking place in the ocean in order to take advantage of high waves while the correlation between the output results (energy production) and the necessary environmental conditions (big size of sea waves) was making the project cost prohibitive and ineffective. TRIMARAN specializes in economic extraction of wave energy by taking advantage of even the smallest wave to convert it into the highest density of energy production and as such optimizing an investment by achieving the highest performance per unit cost.

• COST TO INCOME ANALYSIS

Considering Cyprus as the operating market the average time of the investment break even period is one year. On a 1MW production capacity TRIMARAN device can produce 22MW of energy per day. Taking into account that Cypriot feed in tariffs for wave energy stands at EU130 per MW TRIMARAN can make a return of up to EU2,860 per day / EU 85,800 per month / EU1,029,600 a year. The cost of the device without the installation amounts up to EU3,000,000. The turn key cost which includes the environmental and financial study along with a 2 miles underwater electricity cable gets up to EU3,300,000.

• ADVANTAGES

—TRIMARAN delivers the maximum energy output at a minimum cost – the particular technology produces the most concentrated form of renewable energy from waves compared to any other devices in the wave alternative energy industry or in solar / wind industry —Is a flexible device which can be used among others in small and medium-sized facilities for private use and local interest, for natural resources processing facilities in remote areas, in aquaculture facilities etc.. —Environmental friendly it use no fuel, produce no wastes, no exhausts of gas or fuel, it is noise free and secures the sea bed to remain intact. —It is an elegant construction where when it is necessary it can be placed at some distance from the shore 1-5 miles to be non visible. —Crates no problems for fishermen as it can be placed to a small and well-marked area. —Minimum operating and maintenance cost. —High efficiency and flexible in operation. —Cypriot government has prepared the legislative environment for wave energy production setting a feed in tariff of EU130 per MW.

• OUR MISSION – VIEW

G.C.G. is a company specialized in investment and services with headquarters in Geneva. G.C.G. aims to create a holding commercial company targeting to be established as a global provider of wave renewable energy technology.

** CHOCOLATE FACTORY IN BELGIUM **

• Facts and figures

The   worldwide   chocolate   market   reaches   an   annual   turnover   of EUR 49.4 billion. Europe controls 55% of this market.   North and South America represent 33% whereas Asia – counting more than half of the worldwide population – only represents 11% of the market, but is growing progressively. Belgium takes the leading position in the production of chocolates with its chocolate production factories, in particular through its factories for the treatment of raw materials such as Barry Callebaut, Belcolade, Côte d’Or and Cargill. The newest techniques guarantee the highest quality and a large variety of chocolates. In the beginning of the 90s, the European chocolate market and its consumption reached stagnation, which meant that Belgian chocolatiers started to invest in the American and Asian markets, where one can presently witness a vastly growing demand, about three times bigger than in Europe. Belgian chocolate is especially appreciated all over the world because of the high percentage of cocoa and lower sugar content than its European competitors. Without having a particularly high cocoa content when compared with some chocolates, the intense taste of Belgian chocolate stems from the quality of its raw materials and more particularly the quality of its cocoa butter so that the standards which characterize quality Belgian chocolate are : -For dark chocolate:    minimum 43 % cocoa -For milk chocolate:    minimum 30 % cacao Please find hereafter some figures from chocolate consumption worldwide as well as in some European countries, obtained from the Chocoholic website *

• Chocolate Consumption

Belgium, the chocolate nation. Why establish as a chocolate manufacturing plant in Belgium! The love story between Belgium and chocolate finds its origin in the United Provinces, where the ancestors of Belgium and The Netherlands were under the control of the Spanish conquerors; those who had discovered the “New World”. As of the introduction of cocoa, the inhabitants of the Northern Regions were “seduced” by this exquisite drink At the dawn of the industrial area, since the 19th century, Belgian chocolate manufacturers have developed various products and brands which can be considered as many national “business cards” not only in Belgium, but also in Europe, Australia, Canada, Japan and the United States of America. Since then, Belgian chocolate takes particular care to maintain its reputation of excellence by constantly paying attention to assure quality at all levels, among other: those of

• The choice of raw materials: cocoa beans are carefully selected and have different origins, this giving a constant superb quality and taste to the products(1);
• The thorough roasting and in depth grinding of the cocoa beans – more than 12µ in Belgium (by way of comparison, it is 24 µ in the United Kingdom);
• The use of other ingredients such as butter, almonds, hazelnuts, sugar … which are also of a premium quality;
• The high level of cocoa in Belgian products which is always higher than the legal minimum required;

*The most famous cocoa beans for the preparation of Belgian chocolates are: Forastero: represents 70% of the worldwide production, very strong aroma, comes from West Africa, Brazil and Ecuador;

Criollo: very rare, but is the best cocoa because of its aroma and delicate taste; this cocoa is of a premium quality and used in the finest chocolates but only represents 5% of the worldwide production; Criollo is found in some Latin American countries, such as Ecuador, Trinidad and Venezuela and in some Asian regions also; Trinitario is between the Forastero and the Criollo; its beans contain a lot of oil, it is cultivated all around the world and represents 20% of the worldwide production; Amenolado, sometimes called “Arriba”, it represents 5% of the worldwide production, also very appreciated for its flavour. The high level of qualification of the personnel, the quality of the training which is guaranteed by schools/universities especially oriented to the chocolate business (in particular the PIVA School in Antwerp, where our two Product Managers obtained their degree). These issues are the main reasons for creating a new production facility in Belgium. One should also note that the production of chocolate in Belgium is not only a “business”, a professional activity, but also and mainly a passion. This passion is shared by craftsmen and business people alike, who both show a unique creativity, the one that makes Belgian chocolates so exquisite and famous. In 2010, more than 7,000 people were employed in the chocolate and biscuits industries in Belgium, attaining a turnover of more than EUR 2 billion (EUR 2.03 billion), for:

• a production volume of : 472,300 tonnes
• an export volume of : 391,000 tons
• an import volume of : 118,900 tons

The annual consumption of chocolate per head in Belgium is 7.6 kg of which the following products are the most popular: – Chocolate bars (42% of the market) – Chocolate with nuts – Chocolates filled with praline – Chocolate truffles.

•    New trends

The newest trends in the chocolate world which have appeared in the last decade essentially concern chocolate originating from FAIR TRADE. More recently, market studies have shown that among the chocolate labelled “Fair Trade”, a more and more strong demand has appeared for chocolate manufactured with raw material deriving from organic agriculture. Finally, another market is growing rapidly because of the intrinsic qualities of cocoa which is the diet chocolate, which is not strictly dietetic but which is “Healthy and Functional” according to Anglo-Saxon terminology. This market is answering the concern of the Western consumer who wishes to consume products “beneficial to health” among other by using nutrients favouring cardiovascular balance and resilience of the immune system

– Fair Trade Chocolate stems from the social awareness of people, especially in Europe, to participate more fairly in the North-South exchanges by paying a price which is more in line with the needs of the people who produce the raw materials. Nowadays, one can find that in the European countries, the impact of Fair Trade is growing continuously, about 10 to 15% per year in terms of volume of products and variety of products concerned as well as in terms of expansion of wholesale and retail trade. The organisations active in the Fair Trade have as an objective to sustain the development of the agro-industrial activity by financing projects which increase productivity or which further education. They take care to pay a “fair” price for the raw materials by increasing the price above international market prices. The very first products labelled “Fair Trade” introduced on the international markets were coffee, sugar and bananas. The evolution of the consumption of these products was so positive that rapidly various Fair Trade organisations embarked on finding more raw materials intervening in the development of other products thereby enlarging the range of products labelled “Fair Trade”. This is how – since about a decade – that Fair Trade chocolate has been introduced on the international market, and this not without success, since the many developments as far as taste and presentation are concerned have made it an actual “Master Purchase” the progress of which is spectacular!

The most popular products are: – Milk and dark chocolate bars – Nuts coated in chocolate – Milk and dark filled chocolates The following table shows the publications of the FLO (Fair Label Organisation) and shows the sales progression of Fair Trade Chocolates.

– BIO Fair Trade Chocolate, as well as all other products originating from biological agriculture, sees its demand grow rapidly after all the scandals that have blackened the food industry during the last years. People pay more attention to what they eat and even if this movement had experienced a slight dip a few years after the most resounding facts that have affected the food industry, we note again sustained demand for these products no more in the form of a passing infatuation upon an announcement of serious problems, but in the form of sustained demand that characterizes any substantive movement. Contrary to the beginning of this movement, it must be underlined that the products labelled “Bio” today are very well controlled by recognised national institutes and have to meet high standards. The “Bio” designation finds a significant growth in –     baby food; –     chocolate and biscuits –     fruits and vegetables. – Diet chocolate or «Healthy and Functional” chocolate is a new interesting niche because nowadays, people become more and more health conscious and are interested in products that can help them to maintain it. In the particular business of chocolate, one can consider that 2% of the market could be affected by this phenomenon which rapidly grows. It is in this spirit that we are in the position to imminently commercialise a particular chocolate with a particular high level of polyphenols the health features of which are nowadays widely demonstrated by the protection they offer for the cardiovascular and immune systems. Actually, these polyphones can be found in cocoa in a higher concentration than in red wine the health benefits of which have been scientifically proven. It is because of an exclusive processing of the cocoa that its particular virtues have been preserved in the production method and can be found in the chocolate produced.

Marketing Strategy Our positioning in the market is defined with respect to the objectives which we assign ourselves and which can be described as follows:

• using the most recent technologies for manufacturing of chocolate and its packaging,
• permanently adapting the company to the latest trends in marketing and sales,
• developing new products and selecting best quality raw materials,
• developing “niche” products, like the Fair Trade products, Bio chocolates, healthy chocolates and other specific products with a high commercial value,
• sustaining the creation of new chocolate products accessible to the largest number of consumers,
• consolidating a strong market position by maintaining an offer presenting an excellent price-quality proportion,
• instituting working conditions answering the most severe criteria in the food industry.

Our strong points, In the chocolate market and some of its particular products described above, we have some strengths that deserve underlining.

– Fair Trade Today, our production covers approximately 85% of the Fair Trade Chocolate market in Belgium; this market grows by 10% per year.

– Oxfam Fair Trade OXFAM is an organisation of international fame which is among the founders of Fair Trade and whose increasing influence is exercised even in political circles when the latter handle the legal aspects of Fair Trade. Our cooperation with OXFAM that already exists for more than15 years consists in the production and promotion of their products everywhere in Europe, Australia and Canada. We produce an annual volume of 300 tonnes for this organisation under their logo. Taking into account the ever growing demand for these products, we estimate that within two years, we will reach a volume of 450 tonnes per year. Moreover, OXFAM has recently confirmed its trust and its intention to increase its sales volume in our new chocolate venture.

– Tony’s Factory “Tony’s Factory” is a Dutch association that defends consumers’ rights through among others its own television channel.   Two years ago, this association created and launched on the market its own brand of fair trade chocolate by placing itself in the range of Fair Trade chocolates and by entrusting us with the production of their brand “Tony Chocolonely”. In this short period of time, Tony’s Factory has known a resounding success and has sold over 200 tonnes of chocolate bars in the Netherlands! Tony’s Factory has also expressed its interest in continuing business with our new facility.

– Acticoa This is a new dietetics chocolate market which is very interesting to develop. It is a chocolate containing a high percentage of anti-oxidants in the form of “polyphenols” in a concentration that is higher than in red wine. The present potential, without any promotion, already represents more than 30 tonnes per year and this only on the Belgian market.

– Standard chocolate We presently produce for chain stores in Belgium approximately 200 tonnes of chocolates in different forms: Easter eggs, sea shells and other chocolate bars as well as 45 tonnes of chocolates and coated fruits. We also have contacts in Japan, Russia, China and closer: excellent contacts in France, United Kingdom and Sweden. These markets represent a volume of approximately 600 tonnes which we actively develop. Our present customers have confirmed their satisfaction to work with our new venture and their intention of maintaining business with the new plant. This does indeed confirm our commercial strategy to sustain and develop our sales in the field of conventional chocolates, even if in parallel, we put a particular effort in developing the Fair Trade Chocolate.

Analysis of our competitive position Our position is characterised by our capacity to produce mass consumption products with very high quality standards. To be in a position to reach this high quality, we will only use first quality ingredients such as first cold pressing cocoa butter, hazelnut paste coming from the best Turkish producers, finest selected Hungarian cherries etc. as well as our utmost care in sound but attractive packaging. As for our production capacity, it is sufficient to allow us to treat important volumes whilst offering enough flexibility to produce customized volumes upon request from a particular clientele which cannot subcontract their products with the larger producers such as Côte d’Or in Belgium or Stollwerk in Germany. We also position ourselves in some niche market products such as the Fair Trade chocolate where we are the leader on the Belgian market, health products or some traditional speciality products such as the « cerisettes » or coated nuts that have a very high commercial value.

Pricing strategy It is because we use the newest technology that we reach our objective which is to propose high quality mass products at very competitive prices, in spite of the use of superior quality raw materials

Promotion strategy It is because of the elaboration of a large number of personal contacts at international exhibitions that we can promote our   production capacity to an exclusively professional clientele in the chocolate business. The sales of our own brands like Karibu ! , Althaea and Mon Bijou are particularly aimed at exports to our clientele abroad who themselves proceed with the promotion of our products on their own markets. The promotion we will make in Belgium and abroad will happen mainly through our website as well as by direct sale of certain products like the « Acticoa » chocolates (see above)

Distribution strategy The distribution of our products with remain limited to the large chain stores such as Carrefour in France, Colruyt in Belgium, Sainsbury in the United Kingdom and/or companies specialised in supplying retail stores, confectionaries or other diet stores. It is not in our short term objectives to open retail stores  

Human resources We can rely on a multi disciplinary team which includes the following components:

General Management The General Management will be carried out by the following team: – A General Manager, having 30 year’s experience in the management of a company in the food industry; – A Commercial Manager, responsible for the sales and marketing, having a 25- year career in the chocolate business and very well known in the international food industry; – An Administrative and Financial Manager, a lawyer by training with a diploma in tax law.

 Production managers The production responsibility will be entrusted to two production managers: – A « Maître Chocolatier » (Master Chocolatier), having a 30-year career in the production of craftsman and industrial chocolate; – A younger Technical Engineer, responsible for the proper working of the equipment and with an additional training at Barry-Callebaut (one of the world’s largest chocolate raw material producers)

Production team Our production team will consist of 10 well trained persons with an experience of 8 to 25 years in the current facility.

Research and development engineering firm The engineering firm on which we can rely for the realisation of the highly automated equipment as well as for technical assistance is a firm with an international reputation which has a 40-year experience in the construction of machinery for the production of chocolate in any form. This company is located 25 km away from the new plant and it can offer us technical assistance on the day it is requested whenever necessary.

Food technology consultant Because of the various problems which the food industry has encountered in recent years,, food legislation in force has acquired such a degree of complexity and binding rules that the assistance of a food technologist is indispensable to position oneself in the large international distribution market . This is why a Food Technologist brings us the knowledge he has acquired to continuously adapt our production tool to European and international standards. This consultant also keeps us informed on the new rules concerning the use of food ingredients that may be involved in the manufacture of our products and on their packaging. This has enabled us obtaining the highest level of the IFS (International Food Standards) certification, which is indispensable for conquering international markets.

Marketing firm We also work with a marketing firm that advises us on the creation of our packaging and keeps us up to date on the newest trends. It is a firm with which we have been working for many years, which has long standing clients including large companies.

• Financial plan

  Investments An industrial real estate property of 16349 m² has been identified nearby Antwerp. This surface is more than sufficient for the construction of a factory unit and leaves the possibility for extension in the future. Moreover the implantation of this real estate property is very well situated at the axe of an important motorway to Antwerp and is easily reachable for most of the staff in order to guarantee us their loyalty. If costs of real estate properties in the province of Antwerp are estimated between 130 and 150 € per m², the price for this property comes to 110.10 €/m², price being confirmed and accorded by IOK (Intercommunale Ontwikkelingsmaatschappij Kempen), the final decision maker of this ground. Our project of the chocolate manufacturing unit has been presented to IOK who approved. The real estate investment is presented as follows: Ground           16349 m²        at          110.10 €/m²               1 800 000 € Taxes and Notary fees                     10 %                             180 000 € Please note that the price of the property cannot be written off, taxes and notary costs can be written off annually. The building needed for the new chocolate manufacturing unit and offices will have a total surface of minimum +/- 5000 m2. This surface has been calculated according to the present production capacity.

We have considered the following investments:

• Production hall………………………………………………………….. 2112 m²
• Chocolate tank hall……………………………………………………….406 m²
• Storage hall………………………………………………………………….1549 m²
• Finished products ………………………………………………………..2307 m² (including basement of 1000 m²)
• Offices & Flat………………………………………………………………….732 m²
• Engineering Room………………………………………………………….127 m²
• Building………………………………………………………………….2 890 000 €
• Utilities………………………………………………………………………651 875 €
• Parking places, harded road, etc…………………………………. 300 000 €

Total:………………………………………………………………………. 3 841 875 €

Equipment has been considered for the following productions:

• a production line for chocolate and filled bars (50 gr, 100 gr and 200 gr) with a daily capacity of 5 tons, being +/- 1 000 tons per year for one shift occupation
• a production line for double moulded chocolates (such as mini Easter eggs, chocolate seashells and other filled chocolates) with a daily capacity of 3 tons
• an enrobing line for the production of coated nuts and dried fruits

These production lines will be provided from chocolate from 12 chocolate tanks of 12 tons each in order to stock liquid chocolates of different types (dark chocolate, milk chocolate, white chocolate of regular chocolate, 3 types of Fair Trade chocolate, 3 types of Organic (Fair Trade) chocolate and hazelnut praliné) Furthermore have we calculated automatic packing lines, developed and adapted to the different finished products. We have also foreseen a wrapping machine for pallets as well as forklifts to handle products. Costs of the equipment :

• receipt, buffering and transport of liquid chocolate to the production hall (12 tanks of 12 tons each, 780 m of heated pipes, chocolate pumps, compressors, tempering equipment, etc…)  2 465 982 €
• 2 production lines for chocolate bars and double moulded products with metal detectors and weight checkers on line 3 372 808 €
• 1 enrobing line 348 410 €
• Chocolate moulds 94 272 €
• Air conditioning system for production and finished products halls 394 367 €

Sales Regular (or conventional) chocolate. We have considered on a very realistic basis to maintain our commercial relationship with our actual customers on the Belgian retail market; sales reach actually 200 tons, products such as chocolate seashells, mini Easter eggs and chocolate bars as well as 45 tons of assorted pralines and enrobed nuts. It is also very reasonable to state that our customers on the export markets will be loyal and business will be kept in Japan, Russia, and Canada. In Europe we can rely on sales of 600 tons per year in France, UK and the Scandinavian market. Fair Trade chocolate For the moment being we are selling about 400 tons of Fair Trade chocolates (mainly to Oxfam Fair Trade, Tony’s Chocolonely). These sales are increasing yearly with 10 to 15 %. According to Barry-Callebaut (our chocolate supplier) Fair Trade chocolate business is growing up to 20 % yearly. We are also selling some major private labels in retail business in Fair Trade. Contacts with a leading retailer in France have been made and a new business is considered for +/- 175 tons for the first year. Organic (Fair Trade) chocolate, functional chocolate This recent business is growing every year; people are more and more conscious about their health and/or want better quality for their money. Actual sales are about 20 tons (functional chocolate has been introduced on the Belgian market only in February 2009). As result of this analysis we have considered the following projection of sales (tons) whereas the amounts of 2012 (year 2) are based on signed contracts or firm intention to buy:

Sales for the five coming years: