Porter’s Five Forces Model

Produced from the seed of the tropical theobroma cacao tree, cocoa has been cultivated for at least three millennia. This food originated in Mexico, Central and Northern South America and dates back to around 1100 BC when the Aztecs made it into a beverage known as Nahuatl or "bitter water" in English. The chocolate-making process remained unchanged for hundreds of years. It wasn't until the Industrial Revolution, when mechanical mills were used to squeeze out cocoa butter which created durable chocolate, that many changes

Cocoa has an illustrious history which initially began with the Mayans around 500 BCE in Mesoamerica, the region that would later make up Mexico and some surrounding nations (Kermani 2006). With no access to external sweeteners like sugar, the cocoa of this era had a bitter taste which differs greatly from what is recognized as chocolate today. Since Mayan civilization did not possess the resources to create a solid, edible

Historians don’t even know who first discovered the almost magical seeds inside a cacao fruit. In 400 B.C. Indians found the seeds and then turned it into a drink. Mayan Indians were drinking a chocolate beverage, cacao powder mixed with water and spices. The drink spread from them to Europe then the

This pushed back by at least 500 years the earliest documented use of cacao, an important luxury commodity in Mesoamerica before European invaders arrived and now the basis of the modern chocolate industry.

The first convincing evidence that suggests of the consumption of chocolate dates back to Ancient Maya of Mexico and Central America, 200-900 CE (MUSEUM). For a large part of its existence chocolate was made into a liquid to be drank by the ancient Mesoamericans. They did so by grounding up and roasting the beans from Cacao plants making a paste, then mixing this paste with water, vanilla, honey, chilli peppers and a variety of other spices to produce a bitter chocolaty drink. The Mayans used this as a ritual drink, and drank it as special ceremonies such as engagements and weddings but often saved it for rulers, warriors, nobles and priests at these ceremonies. They also

Chocolate is made from the seeds of the tropical tree, Theobroma cacao. Theobroma is the Greek term for 'food of the gods.' In Aztec society chocolate was a food of the gods, reserved for priests, warriors and nobility. The Aztecs used cacao beans to make a hot, frothy and bitter beverage called chocolatl. Chocolatl was a sacred concoction that was associated with fertility and wisdom. It was also thought to have stimulating and restorative properties. The bitter drink was first introduced to Europe in 1528. However, it was not until 1876 that milk, cocoa powder and cocoa butter were combined to form what we now know as chocolate (1).

While chocolate historians are unsure as to how exactly cacao was introduced to France, in “The True History of Chocolate,” Sophie and Michael Coe present three theories: First, it was introduced by the

Porter 's Five Forces model (PFF) is a powerful instrument that can be utilized by companies to investigate its situation and identify its industry 's competitors. Analyzing industry will help any business in determining the competitive strength and weaknesses. By using PFF model, investors can gain valuable information regarding what the actual factors that affect the organization 's profitability (Evans & Neu 2008). This paper will analyze the Cola Wars case study based on the PFF model, and the primary components of soft drink industry. At the end of this paper, some recommendations will be given to Coca-Cola company to enhance its position in the market.

A 1000 years later, when European settlers returned to America to set up colonies they brought chocolate with them.

One year while attending the World’s Colombian Exposition in Chicago, Milton was so impressed with the manufacturing of chocolate that when he arrived home he began to find ways to tweak the formula. His first experiment was to put the chocolate over the top of his caramel candies. As time went on, Milton’s fascination began to shift more towards processing milk chocolate in bars, wafers and other forms of delicacies. This discovery eventually led him to sell the

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.

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

The word “cacao” and the first data concerning these valuable beans were derived by Europeans who came to the new World from the Maya of the Yucatan Peninsula who made chocolate drinks to their nobility and presented them in beautiful vessels to their rulers. These people were probably the first in human history to turn cacao beans into chocolate. However, the word “cacao” is believed to be much older and originate from “kakwa”, the word of the Olmecs, the earliest of civilizations that existed in the Americas (Coe et al., 457). The old inhabitants of South America realizing the delicious qualities of the cacao fruit tree domesticated it and later spread it from the northwestern part of the Amazon basin along the trade routes. The key event was the invention of converting cacao tree seeds into chocolate that is believed to have taken place around 1800 BC. Maya also benefited from getting cacao as a

Porter 's Five Forces Model is a critical instrument to break down an outer aggressive environment of the business. The model incorporates threat of entry, the threat of rivalry, the threat of suppliers, the threat of purchasers and threat of substitutes.