Introduction:
Gifts make occasions better; they lighten moods, swell the atmosphere and make an ordinary occasion memorable. Authenticity is often valued, and origin specific gifts can be of great value to some.
Al Nassma chocolates founded and owned by Dubai’s ruler Sheikh Mohammed bin Rashid al-Maktoum pride themselves to be the only producer of camel milk chocolate in the world. The chocolate helps encapsulate the flavors and taste of the Arabian world proving to be the ideal delicious gift for a on the go traveler.
Despite being the sole producer of camel milk chocolates in the world, Al Nassma chocolates are made from top quality ingredients namely Bourbon Vanilla and pure cocoa butter making each individual chocolate a ‘Halal’ quality product.
Deserts pride the Middle East. The tradition and flavors that encompass the vast landscape are nurtured well by Al Nassma through the rich camel milk chocolate they provide. The company remains grounded to tradition, which is its USP (Unique Selling Point) and sells chocolates through its farm-attached store with over 3000 camels on its Dubai based farm to luxury hotels & private airlines.
Expansion hits the doorstep of every established well rooted company, with ever growing consumers and an ever expanding market base Al Nassma see’s a successful potential future in foreign markets.
This study will take you through a detail structured Market Entry proposition that Al Nassma chocolates would need to undergo in order to successfully imbed themselves into the European Markets.
Business concept and rationale:
Chocolate has been deemed unhealthy because of sugar concerns and various other factors contributing to diabetes, obesity and other health related concerns. Al Nassma ...
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...ost importance from any marketer’s perspective. At AL NASSMA focuses on providing their consumers with taste joy and satisfaction like any brand that seeks consumer satisfaction and places the needs of the customer as priority. But most of all the company takes pride in the area of providing the consumer with an exceptional experience.
The packaging and the USP makes it evident that Nassma aims to position its product as a product of exclusivity and the grand emboss packaging resembles the prestige it tries to bring forth. With the added health benefits of camel milk, the product is further positioned as one that is healthy to consumers that are health conscious.
Despite the exclusivity and health structured positioning the company at a broader perspective aims at establishing bonds and building relationships in order to nurture goodwill and repeat purchases.
People are not prone to agree with one another. If you gather a dozen people together for a dinner party and the subject turns to politics or religion, then there is inevitably going to be an argument. There is one thing, however, that there is a near universal consensus on: chocolate is a wonderful and delicious thing.
We may think of chocolates as God's gift to humanity as they may soothes all our problems and suffering. But, have you ever wonder that these chocolates – sweet, good and pleasurable as it may, have dark sides?.
In 2013, about 7.4 million tons of chocolate is expected to be consumed globally, totaling to nearly $110 billion (Pardomuan, Nicholson). I can honestly say that I will be one of the many people who contribute immensely to those massive quantities. Chocolate has always been one of my guilty pleasures, leading me to consider myself a “chocoholic.” After 20 years of eating chocolate, I learned there is more to chocolate than meets the eye. Many chemicals compose each delicious piece creating multiple psychological effects on the mind. With the knowledge of the chemical and psychological influences that chocolate has on the human mind and body and my own curiosity as to why I love it so much, this led me to ask: Why is chocolate considered such a pleasurable and craveable food?
The problem that World’s Finest Chocolate has its related to “inventory”, most of the time they have a deficient of inventory on hand, therefore, the counts never match they are either too short or too much inventory in the production area.
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...
Claire’s Chocolates has a mix of quality, hand make chocolate products sold individually, in varying sized gift packs, and boxed chocolate. As well, the organization sells a variety of hot chocolate drinks for the chocolate connoisseur, along with quality coffees and teas. Each hot beverage is accompanied by an individual chocolate product and this also allows the customer to taste and experience a unique chocolate product first, before potentially purchasing it at a later date.
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.
...ions in Europe and the United States, making chocolate competitive for the more extensive overall public.
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).
Wiener Schokoladen Manufaktur Leschanz GmbH was founded in 1995 by Wolfgang Leschanz in a historic shop in the city center of Vienna. The confectionery is proud of its original historic atmosphere and high-quality handmade assortment. The brand has a great number of prominent customers, among which Austrian Federal...
Hollenberg was able to conclude that cocoa can lower blood pressure. Participants in a study done by researchers at “Germany’s University of Cologne” were given 3.5 ounces of dark chocolate or white chocolate “every day for two weeks” (Allen Par. 11). The volunteers whom all had “untreated high blood pressure” were then given the other selection of chocolate. The participants’ blood pressure started dropping within ten days of eating the other variety. While the white chocolate bars did not effect the volunteers, the dark chocolate caused “systolic blood pressure (the upper number)” to drop “an average of 5.1 points” and the “diastolic pressure (the lower number)” to drop “an average of 1.8 points” (Allen Par. 12).
Chocolate has been a staple for societies in dozens of countries for centuries. The existence of chocolate can be traced back to the cacao bean utilized by the Olmec Indians. Chocolate went on a journey from pre-Columbian Mesoamerica, to Spain and the rest of Europe and eventually New World America. Although there is a countless amount of scholarship regarding chocolate, the research of Wilson, Dillinger (along with her associates), Lippi, Terrio and Norton have critical information pertaining to the topic of chocolate in Western Europe during the sixteenth to eighteenth centuries. All sources, with the exception of one of Norton’s sources, formulate a consensus from their research, that chocolate in Western Europe served multiple purposes
Yousef AlMslmani, Saudi male artist, was born and raised in Hail; the natural beauty of its landscapes amazed him. This inspired his desire to pursue photography and surreal Photoshop effects when he stated back in 2003. Teaching art at schools in Hail did not stop Yousef from joining exhibitions and exposing his photographs. Yousef AlMslmani. (n.d.). Shaweesh is another Saudi male artist based in Riyadh. He began creating art in 2009 with graffiti art, and expanded his expertise to digital art street and pop art. Shaweesh pursues US pop culture and classic Arabic themes of art. He has 5 years of experience creating digital art, typography, and graffiti. Nihal, M. (2013). The Saudi man in the “Arab and Camel” artwork represents the lower class status with its harsh living conditions that the government deemed acceptable. The woman in the artwork “Attar” represents the struggles and hardship presented by society’s acceptance. Both artworks show persons from struggling communities, nevertheless they are content with their situations.
The history of chocolate dates back to the Mayan and Aztec (1500BC [7]) civilisations in Central America. These ancient cultures referred to chocolate as “food of the gods”. They invented a spicy drink made from roasted cocoa beans, called “chocolatl” [13]. This spicy drink was only consumed during betrothal and marriage ceremonies. This was the first link between chocolate and romance! The Spaniards were introduced to this beverage during the 1500’s and took is back home, but kept the production it a secret for nearly 100 years. Spain’s monopoly on chocolate production declined, and by the 16th century this delectable drink was very popular amongst the wealthy in France. It was a very expensive drink, affordable to only the very rich [13]. The first of many “chocolate houses”, or hot chocolate shops, opened in London. By the mid-1700’s these shops were seen all over England.
Moroccan’s are known to have hearty appetites, and it is very appropriate in this culture to leave a table feeling fully and even overly satisfied. According to Helou (1999), this state of being is also known as “shaban”. This country is known for including spices, herbs, wheat, and specific poultry in a large majority of their dishes. These ingredients are unique to their geography and even Islamic influences. Morocco’s neighboring countries, Algeria and Tunisia, have similar cuisine styles, but each are also unique to their geography in specific ways. Both Algerian and Tunisian dishes are rich in spice and can be considered the hottest cuisine of the region. According to Walden (1998), a common theme amongst all three countries include: “slow-simmered tagines; charcoal-grilled lamb, chicken, fish and vegetables; and rich, sweet pastries” (p.