Hesitation Phenomena

When the large pods are harvested, they are picked green. The growers then go through an extensive process to develop the flavor and fragrance characteristic to vanilla. According to the article “Vanilla! It’s Everywhere!” written by Gail Kay Haines, “they [the pods] must be ‘killed’ in hot water, ‘sweated’ in the sun, dried in the shade, and ‘conditioned’ in a closed box until they turn brown”. Furthermore, the overall development of harvesting natural-grown vanilla and selling it to the market may take nearly five years. On the other hand, though, the creation of chocolate does not take nearly as long as vanilla. The article “The Sweet History of Chocolate” written by Christopher Klein stated that in 1828, a Dutch chemist by the name of Coenraad Johannes van Houten had constructed and invented the Cocoa Press which had the ability of creating chocolate efficient and definitely not a lengthy process like the creation of vanilla. To make the creamy ingredient, “the cocoa press could squeeze the fatty cocoa butter from roasted cacao beans, leaving behind a dry cake that could be pulverized into a fine powder that could be mixed with liquids and other ingredients, poured into molds and solidified into edible, easily digestible chocolate” (Klein). The modern way of growing and producing chocolate has made it affordable for everyone, while growing natural vanilla is considerably a much more expensive

When the cocoa beans arrive at the factory they are processed into the cocoa products that can be used in manufacturing chocolate. These include cocoa liquor, cocoa butter and cocoa powder. Most processing occurs away from the countries where cocoa is grown because it is more efficient to process and manufacture the products close to where they will be consumed.. What happens during processing has a direct effect on the flavor and qualities of the resulting chocolate.The taste and texture of a particular chocolate product depends on the each recipie , which remains a guarded secret of the company. Mars uses different types and proportions of cocoa liquor, cocoa butter and other ingredients such as milk and sugar to make their products consistent with the brand.

Clare’s Chocolate Cafes has always used good quality cocoa to make their chocolate products. This is, in itself, an amazing marketing product because customers know that while they may be paying a little bit more, the product is worth it. As well, the organization makes a wise customer draw when each hot beverage is served with a high quality chocolate product. The early practice of making chocolate products by hand and providing individual or pre-packaged products, of all sizes, for the customer to select, was

There is a high bargaining power of suppliers because of the need of the key ingredients required for chocolate manufacturing and limited number of suppliers for this industry. Since cocoa trees require tropical climate, it forces the main producers in the west to import them from countries in West Africa or other hot places

Since the creation of Hershey’s chocolate, chocolate today has taken on many different flavors and shapes.

Fruit: The seed-head (25-100 cm long) is large, plume-like, feathery in appearance and initially white, cream or silvery in colour.

After 60 years of stuttering, Hoagland reminisces about his struggles and triumphs to overcome his stuttering. While attending school, he learned that, “Life can become a matter of measuring the importance of anything you have to say.” He felt that it was

The Black Sapote (Chocolate Pudding Fruit) – Has a green outer layer and the inside is brown and custard like which is why it

This documentary focuses on the journey of seven different individuals who are considered people who stutter. I believe it is important to note the statistics of the prevalence of stuttering mentioned in the video. The statistic states that 1 out of 100 adult and 5 out of 100 children are people who stutter. This prevalence is important for speech therapists to become informed and equipped to treat this population. This documentary gives great insight on the struggles and successes of this population.

A phonated interval (PI) is the duration of a signal in a voiced unit in speech production. The use of prolonged speech, or increased PIs, in the treatment of stuttering has been determined to be effective. In the long-term, however, the client who receives this treatment may relapse into their dysfluencies. What this study sought to do was compare the use of this standard form of treatment with a new adult stuttering treatment program, known as Modifying Phonation Intervals (MPI). According

Speech is not a simple process when it comes to brain functions. A person has to think about what he or she wants to say. Then, those thoughts must be translated into words. Then the brain must command the mouth and throat to form those words and transmit sound.

Everyone loves chocolate but not everyone knows how it’s made. Chocolate comes from the coco beans witch are mainly grown cote D’ivore. It goes through a process where it gets shipped from the United States and other countries in order to be made a liquidy substance.

Through a series of BASES screening and concept tests, an original set of 45 ideas for concept development was first narrowed down to 12, then to 5. Of these final five concepts, all involved dark chocolate with fruit. Further research found that when comparing the taste of 70% cocoa to 90%, consumers preferred the 70% mix with the top three fruit flavors being cranberry, pomegranate, and blueberry.

From the standpoint of the original Hershey milk chocolate bar, Milton Hershey is the original creator of developing an efficient chocolate manufacturing process during the late 1800s. Milton Hershey developed a method to produce chocolate that tasted delicious, could be created in bulk, and sold to consumers at competitively affordable price. This process begins with obtaining ingredients used to create a chocolate base. Though Hershey’s main factory is in Pennsylvania, the cacao bean is the main ingredient used that needs to be imported outside of the United States. The cacao beans from cacao trees only thrive in tropical climates. These trees grow in tropical rain forests of Brazil and Indonesia. Once the trees produce a significant amount of cacao beans, Hershey hires farmers to pick the cacao beans off of trees. When

Chocolate became “a respected scholarly subject” only in recent decades suffering from “puritanical prohibitions” of discussing food or writing about it that were recognized standards of behavior in the Western world. The reviewed book The True History of Chocolate is a valuable addition to what the public knows or, rather, does not know about chocolate, with an interesting historical background that makes an entertaining and useful reading and extends one’s knowledge of things we use daily, sometimes without realizing their long history of evolution and multiple meanings.