The Pros And Cons Of Cocoa Beans

The two most common flavors of sweets are undoubtedly chocolate and vanilla. For years, people have been debating between the two attempting to conclude the ultimate flavor. Polls in which the participants choose their favorite flavor are also ways the world has decided which flavor was preferred more. Results show that vanilla had been the most desired, with chocolate following not too far behind. These two flavors have been grown and processed for the masses for centuries. However, out of the two flavors, vanilla has a more complicated natural growing and production process.

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

208). The international market had an increasing need for reliable and homogenous product, resulting in nearly identical practices on farms throughout the country (Losch, 2002, p. 208). When Côte d’Ivoire became independent, it resulted in a dramatic spike in production that would help make the country become a market leader (Losch, 2002, p. 208). By the 1980s, the cocoa sector had been received the local government’s blessing and gained a reputation for quality mass production (Losch, 2002, p. 210). This reputation was well-merited; Côte d’Ivoire has supplied almost 50 percent of internationally traded cocoa since the 1970s and continues to do so to this day (Losch, 2002, p. 206).

It focuses on the craft of premium chocolate making from cocoa beans sourced from manors around the globe. Cooking procedures are innovative. Production line groups use fastidious artisan abilities to make chocolates that

We all encounter chocolate in our daily life, and whether we want to admit it or not, chocolate has been a major part of history, and it is still seen today.

The first reason, to my palate, chocolates with high proportion of cocoa liquor is really delicious like bittersweet

Research has proved that humans have been consuming cocoa for over 2600 years from once upon a time being used as currency to becoming serious pirate loot to being the key ingredient along with sugar in producing chocolate today.

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

For over one hundred years, there has been only one company that has been on top of the candy industry in North America; Hershey. With over 14,000 employees, serving 70 countries worldwide and net sales of $6.6 billon, Hershey has come out on top. The Hershey company began in 1894 by Milton Hershey. The company has over 8 factories, but their main headquarters resides in Pennsylvania. The beloved Hershey milk chocolate bar has been a favorite by many, but would it still be if more people knew how it came to be that? One of chocolates main ingredients is cocoa. Cocoa, or cocoa beans come from tropical areas around the world, but is mostly found on the Ivory Coast in West Africa. Hershey, along with Mars and Nestle are the three major companies that buy their cocoa from West Africa, but with further investigation, it has been known that over 4,400 children work on those cocoa farms that they buy from.

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

The first extract is from a novel called “Chocolat” by Joanne Harris which was published in 1999, whereas the second extract is from a website of the “From Bean to Bar” chocolate company which was published in 2006. Both extracts concern themselves with chocolate and the way it is manufactured, although they both have different intentions. The first extract is from a novel and describes the delightful pleasure of creating chocolate, whereas the second extract is used to promote and advertise the chocolate and make it more appealing to the reader, and also focuses on the importing and the cocoa plant itself.

Would you like to ensure your magnificent white teeth? The Theobromine in dark chocolate is additionally known to solidify tooth enamel, therefore preventing cavities.