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Case studies of the following process in clares chocolate
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Introduction Characteristics of the good Chocolate is a sweet food preparation made of cacao seeds in various forms and flavors. It has large application in the food industry and can be consumed either as a final product or as a flavoring ingredient for a great variety of sweet foods. Its primary ingredient – cacao, is cultivated by many cultures in Mexico and Central America as well as in some countries in West Africa, such as Cote d’Ivoire. The production of chocolate takes place in several stages. First, the bitter cacao seeds have to be fermented so that their intense bitter taste becomes milder. After fermentation, the beans are dried, cleaned and roasted. The cocoa mass is then obtained, which represents pure chocolate in rough form. When this mass is liquefied, it is transformed into chocolate liquor, which, on the other hand, may be further processed into cocoa solids or cocoa butter. Various chocolate products are produced as a result from different combinations of cocoa solids and cocoa butter as well as from adding other ingredients such as milk, sugar, all sorts of flavors, etc. Cocoa solids are valuable for their flavanol antioxidants and alkaloids which have physiological effects on the body and influence the levels of serotonin in the body meaning that they simply bring the perception of “happiness”. Chocolate is one of the most popular foods in the world and is applied widely in the food industry. International Trade of Chocolate From 2008 to 2012, the exports value (in current prices) of chocolate and other food preparations containing cocoa increased on average by 5.6% to reach its peak of 24.1 bln US$. During the same period, imports showed a similar development with an average increase of 5.5% to amount t... ... middle of paper ... ...4.06.2013, http://www.capital.bg/biznes/kompanii/2013/06/24/2089103_prodava_se_shokoladovata_fabrika_v_botevgrad/ http://en.wikipedia.org/wiki/Chocolate#The_chocolate_industry http://www.chocolatesource.com/history/index.asp http://www.thestoryofchocolate.com/Who/content.cfm?ItemNumber=3450&navItemNumber=3481 http://www.fairtrade.net/cocoa.html http://www.pobeda.bg/bg/node/Za-nas-2/Predstavyane-9.aspx http://www.prestige96.bg/bg/content/5/Za-kompaniyata “Slavery in the Chocolate Industry”, http://www.foodispower.org/slavery-chocolate/ “The Cocoa Value Chain”, http://coffeemeetscocoa.wordpress.com/2013/02/06/the-cocoa-value-chain/ “Welcome to Bulgaria’s Chocolate Heaven”, http://www.questbg.com/lifestyle/food-a-drink/963-welcome-to-bulgarias-chocolate-heaven.html “What Is the Chocolate Industry?”, http://www.wisegeek.com/what-is-the-chocolate-industry.htm
During Valentine’s week alone, millions of pounds of chocolate candies alone are sold (“Who consumes the most chocolate,” 2012, para 8). This naturally creates a demand for product, which in turns causes a need for ingredients. The main component in chocolate, of course, is cocoa. Since Côte d’Ivoire provides 40 percent of the world’s supply of this crucial ingredient (Losch, 2002, p. 206), it merits investigation i...
Today, production and consumption of chocolate is a global affair. People crave chocolate more than any other food. In the United States, the typical person eats 11.5 pounds of chocolate annually (2). What makes chocolate the food that is craved more often than any other food? Yes, chocolate tastes good, has a beautiful texture and melts in your mouth, but there must be more to chocolate than what meets the lips. In fact, chocolate is made up of chemicals associated with mood, emotion and addiction. Many people eat chocolate as a comfort food when they are depressed or stressed. The question is, do people crave chocolate because their bodies and brains are addicted to the chemicals in it or do people crave chocolate because they have a psychological attachment to it?
An everyday person, when asked to describe chocolate, would probably start by calling it "magic." The presence of chocolate in the everyday American life is an experience sought after, craved for, and bought for under two dollars at the corner convenience store. Indeed, chocolate is edible ecstasy that is put in everything: coffee, icecream, cereal, even the spicy sauce for Mexican mole. Chocolate has a cultural presence like no other food commodity; it is brought back to loved ones from the faraway places of Switzerland and Germany, it is given as a symbol of love, and moreover, it is the first thing everyone instinctually goes too when that loves does not work out. A teary-eyed young woman eating chocolate and watching romantic comedies has become so common it has become a cliche in American cinema. There is something about chocolate that makes the muddy, smooth, brown
Market research and information about the industry is very important to the organization because it will allow the organization to position itself well in terms of sourcing chocolate raw materials and in identifying the market for its products. For example, understanding that some chocolate product purchases are seasonal, e.g., at Christmas; around Mother’s Day; and, on Valentine’s Day, allows the organization to have more product on hand and to create displays, in store, that will increase purchases and attract more customers when existing customers tell their friends about the availability of high end products, at reasonable prices, in their store.
The drawback with Haigh’s Chocolate where it falls short of emerging as a better competitor to various other Chocolate making companies such as Cadbury, Mars, etc., is that Haigh’s has business only in Australia and import raw materials from various parts of the world, whereas, the other companies have sales and business running all over the world. Also being one of the three companies who support the farmers of Vanuatu, Haigh’s chocolate is looking for partnering up with chocolate makers from the US and Australia for better financial opportunities through ACIAR’s Pacific Agribusiness Research for Advancement Initiative (PARDI). This helped motivating the farmers to produce a better quality of cocoa beans which could be used for premium chocolates, delivering them at a higher worth ‘speciality market
Chocolate or cacao was first discovered by the Europeans as a New World plant, as the seed of the tropical Theobroma cacao tree. In Latin, Theobroma literally means: “food of the Gods” (Bugbee, Cacao and Chocolate: A Short History of Their Production and Use). Originally found and cultivated in Mexico, Central America and Northern South America, its earliest documented use is around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs, who made it into a beverage known as xocolātl, a Nahuatl word meaning “bitter water” (Grivetti; Howard-Yana, Chocolate: History, Culture, and Heritage). It was also a beverage in Mayan tradition that served a function as a ceremonial item. The cacao plant is g...
(Afroakwa E.o, 2010) The saying "cocoa" is a debasement of the expression "cacao" that is taken straight from Mayan and Aztec dialects. (Grivetti L.e, 2009) Until generally as of late individuals finished not consider consuming the chocolate bar, drinking was the first utilization of chocolate, paying little respect to the confirmation of the Amazonian birthplaces, Mesoamericans were its unique organizers. (Backett S.t, 2008) The Maya created the first cocoa tree, these coca trees where developed by the Aztec of Mexico and the Inca of Peru. (Morganelli A, 2006) Many Maya relics like models, divider paintings, and earthenware vases, show Gods, Kings, People, and creatures drinking chocolate however despite the fact that all the Maya drank chocolate, just the affluent drank in refreshment from explained vessels. (Minifie B.w, 1989)the Maya of the Yucatan and Aztec of Mexico growed cocoa much sooner than first experience with Europeans.
The aim of this report is to present and critically estimate the market strategies of an international and a local chocolate manufacturer in Austria. The analysis is carried out in three stages – macro-environment (PEST analysis), micro-environment (Porter’s Five Forces Model) and company comparison (SWOT analysis). In the end, recommendations are given for the local brand Wiener Schokolade König.
Fryer, Peter, and Kerstin Pinschower. "The Material Science of Chocolate." Mrs Bulletin December 2000: 1-5.
A Cultural History of the Medicinal and Ritual Use of Chocolate.” Although, the biggest difference between those two sources is Wilson’s more specific analysis of fewer benefits and Dillinger’s less specified analysis of more benefits. Dillinger comes to the conclusion that chocolate improved the health of European society in the sixteenth century by discussing the health issues chocolate was used for. A few of the common health problems chocolate treated were fatigue, strengthening weak stomachs, and opening bowls. Some of the more serious treatments were for heart and breathing complications and curing colds and fevers. While chocolate helped patients in many ways, the chocolate had to be mixed with other ingredients. Chocolate all on it’s own could have caused constipation, drained menstruation, closed the urinary tracts, blocked the liver and spleen and led to more health problems rather than solutions. In order to prevent that and improve health issues, the cacao beans were processed and then mixed with other ingredients such as vanilla or atole. Dillinger’s greatest limitation is her abundance of information but lack of critical analysis. Dillinger may provide a lot of information regarding the health issues chocolate aided, but she lists so many that
The recent product, liquor filled chocolates, is a viable business that can sell if it is implemented professionally. This recent innovation should be able to acquire attention from the market owing to its combination of selling products. Put simply, the liquor-filled chocolates are chocolates that contain alcohol. According to Novellino (2011), chocolate-candy sales summed up to $16 billion in 2008 in the U.S. Furthermore, the statistics on alcohol reveals that liquor sales hit $19.9 billion in 2011.
The aim of the paper is to market the chocolate in the global market focusing on the ageing population of over 65 years.
The Theobroma cacao tree is where it all started. Olmecs, Aztecs, and Mayans were the original consumers of cocoa: they would form it into a drink and ingest it for medicinal reasons (Allen Par. 7). The Spanish then brought it back to Europe and continued to treat a variety of ailments with it (Allen Par. 7). In the last 40 years people have started to question the health benefits of chocolate, but new research is starting to prove that the Olmecs, Aztecs, Mayans and Spaniards were not too far off. Now, the pods from the tree containing cocoa beans are collected, and the cocoa beans are taken out of the pod (Healing Foods Pyramid Par. 15). The beans are then fermented, dried, roasted, then ground to make cocoa liquor (Healing Foods Pyramid Par. 15). The cocoa liquor is then combined with sugar, vanilla, and cocoa butter to make what is now known as chocolate (Healing Foods Pyramid Par. 15). Controversy over the health benefits and detriments of chocolate is slowly subsiding, but there are many things that a lot of people still do not know about how chocolate can affect ones health. Chocolate is misunderstood.
Alan’s Best Chocolates (ABC) is a leading company in the sales of confections and chocolates throughout the United States. The company’s products are sold from 50 stores across the country and maintain a high reputation for superior quality and taste. While the company’s sales have grown over the past ten years, the rate of growth has significantly slowed. One key factor for this slowing rate of growth is the shift in the marketplace to purchasing chocolates and confections online. For a company to succeed, it needs to plan on how to capitalize on this online marketplace by leveraging existing technologies, industry best practices, and aggressive marketing and sales campaign to ramp up the its growth projections for the foreseeable