Chocolate Essay

Cowgirl Chocolates Final Case Analysis By: Kyle Couchois, Gregory Howard, Marc Schiller, John Sprenger 12/8/2010 Primary Problem The primary problem of Cowgirl Chocolates is that the company has not established a target market for its product and identified its customers. The company specializes in the niche product of hot and spicy gourmet chocolate. According to the company owner, only about 15% of Americans are consuming hot and spicy foods and men are usually more receptive

Sustainability at Mars Chocolate The Company Mars Chocolate is one of the world’s leading chocolate manufacturers and employs more than 13,000 people across 110 sites worldwide. Mars is a private, family owned company and is governed by a Board of Directors.  The Directors are members of the Mars family.  The Mars Board of Directors receives independent advice from four external Board Advisors.  The parent company, Mars, Incorporated is run by a global management team that oversees the day to day

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

as a maximum start up reveals another challenging aspect. As a small business owner, you must make very professional and thorough decisions for a successful product market fit. As my partner Olivia Daechsel and I bonded over the idea to sell hot chocolate, we never understood the difficulties nor the minor mistakes made that can easily set back a company. Although this venture would be considered a success as we made profit, there were minor improvements during our initial planning that are necessary

of the Ferrero company thought that using hazelnuts and mixing it with skim milk and a little of chocolate would be a good way to appease the short supply of cocoa by allowing chocolate to last longer. This still being the product’s two main ingredients today; hazelnut and cocoa. In Italy, during the 1940s; Mr. Ferrero created the Nutella spread. In its earliest form, Nutella a hazel nut and chocolate spread was originally called “pasta Gianduja” this of course was the Italian term, “pasta” means

capacity – resources, production process, labour force etc. In chocolate production, constraints are higher in terms of the capacity of the machinery/technology and processes. Packaging is not a hurdle for the company, as it can hire extra staff in peak times to help or switch work force. Thus production process are more affected due to technological constraints rather than packaging or downstream process. All these constraints make the chocolate production process a little slower especially in peak periods

increase the capacity quickly to avoid to be labeled as uncooperative, unresponsiveness and the eventual loss of businesses and customers. Assumptions- 1) For bottleneck calculation, tempering and molding is not considered because 65% of the liquid chocolate ( Conche's output) can be directly transported to third-party co-packers. 2) Remove the assumptions of 48-72 hours conche time and take another assumption that we have just took conche's time as 50 hours. Recommendations- 1) It is given in the

when Milton first became fascinated with the art of chocolate making. He then gathered large supplies of fresh milk, used to produce fine milk chocolate. Back in that time, milk chocolate was a luxury product, so he was excited and inspired by that. Milton was determined to make a recipe for milk chocolate and later sell it to the American public. Milton decided to sell his caramel company for $1 million and devote his attention to making chocolate. The first Hershey bar was the created in 1990. Hershey’s

the bar of chocolate in his pocket melted.” As stated in How a melted bar of chocolate changed our kitchen Source #2. There was when Spencer noticed that his mistake of standing near the magnetron was going to lead to a discovery or a key to successes. There is no doubt that mistakes are a key part of discoveries. First of all, once can learn something new from their mistakes. As stated in source #3, In Praise of Careful Science, “It also took more than 20 years after the “melted chocolate moment”

Utans. Greenpeace released a video commercial in that same typical KitKat style, in order to raise awareness among the KitKat consumers and to ask them to give the Orang Utan his well deserved break. It is a pretty in-your-face video in which the chocolate fingers of KitKat turn out to be the fingers of an Orang Utan and the crème-filling is its blood. I will show you the video. As response, Neslte insisted on removing the video from YouTube. But this gave the Greenpeace campaign only