...Chocolate: A Spicy Frothy Drink Rebecca Anderson Chef Di February 4, 2011 Abstract Chocolate isn’t just a candy bar. It goes through a long process to get to the candy bar stage. This paper will discuss the history of chocolate and the production process that it must go through to become such a delicacy to so many people. It started out as a drink and soon become a multi billionaire dollar industry. Not only is chocolate good but it is also healthy and can provide the nutrients that we need everyday. To most chocolate is an ordinary pantry item but to some it is a delicacy that can only be consumed on special occasions. This candy bar has a lot more too it then just fulfilling a craving, it once was a bitter drink only served to the rich. Just a little hint, it all started out with a little seed. Chocolate: A Spicy Frothy Drink Chocolate is not just a dark brown square candy. There is a big process that the chocolate goes through to get the square and not all chocolate is square either, it can come in all different shapes, sizes and textures. Chocolate has a long history that dates back to two-thousand years, the production of chocolate is a very long and tedious process, there are many different varieties of chocolate, some chocolate has been found to be very healthy while other chocolate is very unhealthy, and chocolate is actually playing a great role in the failing economy right now. The tree that chocolate come from was discovered in the tropical...
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...Bureau MARKET INDICATOR REPORT | MAY 2011 Pathfinder Report Global Packaged Confectionery Trends Source: Shutterstock Pathfinder Report Global Packaged Confectionery Trends EXECUTIVE SUMMARY Australasia (Australia and New Zealand) and Western Europe were the two biggest regional confectionery markets in 2010, with Australasia‟s sales increasing by almost 25% over 2009 figures. North America, Asia Pacific and Latin America confectionery markets have also maintained increasing sales of these products despite the global economic downturn. The recession has caused many consumers to sacrifice volume rather than quality, and to use confectionery as a reward or as a means to help alleviate stress. However, sugarized gum, milk chocolate tablets and boiled sweets confectionery are all being adversely affected by mounting consumer health concerns. Obesity and diabetes are major health issues that are increasingly affecting both the young and aging populations. In particular, the United States (U.S.), United Kingdom (U.K.), and Japan will stand to benefit the most from reduced calorie and low/no/reduced sugar content. When it comes to “healthy” confectionery, consumers tend to look for products benefiting dental and cardiovascular health, as well as low-calorie products that help assuage guilt over indulgence. We see this trend playing out with sugar-free gum which has been performing well globally, and is predicted to continue, particularly in emerging countries. Gum is...
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...Chocolate i/ˈtʃɒklət/ is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia 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 [ʃo'kolaːt͡ɬ], a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor. After fermentation, the beans are dried, then cleaned, and then roasted, and the shell is removed to produce cacao nibs. The nibs are then ground to cocoa mass, pure chocolate in rough form. Because this cocoa mass usually is liquefied then molded with or without other ingredients, it is called chocolate liquor. The liquor also may be processed into two components: cocoa solids and cocoa butter. Unsweetened baking chocolate (bitter chocolate) contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk but no cocoa solids. Cocoa solids contain alkaloids such as theobromine and phenethylamine, which have physiological effects on the body. It...
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...The trends that could transform the chocolate industry kpmg.com T he outlook for the world’s chocolate industry is brighter than it has been for eight years. Euromonitor predicts the industry will enjoy a 6% rise in revenues in 2014, delivering record global revenues of US$117bn. This robust performance is driven by a 2.1% increase in volume, reflecting growing appetite for chocolate in emerging markets. The challenge for the industry’s major players is how to make best use of this boom to profitably grow their volumes faster than the markets, achieve sustainable improvements in core operating margins and make the right investments – be they in capacity, acquisitions, the supply chain, marketing or R&D – to seize the significant opportunities ahead. The single biggest factor improving the industry’s performance is the fact that, at long last, the global economy is showing signs of sustained recovery. Growth in many major markets is accelerating. The stellar performers are India (expected to grow by 22% this year), Brazil (13%) and China (11%). The potential long-term growth in emerging economies – many of which have growing middle classes – is vast. To give just one example: the per capita consumption of chocolate in China is only a tenth of that in Switzerland. Yet, as this global tour of the chocolate industry suggests, the future is not without challenges. The immediate concern is the balance between supply of cocoa and the chocolate industry’s demand. Manufacturers are...
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...INTRODUCTION The purpose of this research report is to gain knowledge on chocolate and give an insight on its history, production and various types used for cooking and commercial uses. Moreover, proper understandings of how the different types of chocolate are being processed. Chocolate is a well-known confection produced from cocoa beans. It is popular worldwide, having diverse tastes; sweet and bitter. Chocolates are generally expensive, however of very high demand. It is used rarely in homes for cooking; most people simply purchase the product as a snack. Food and beverage outlets are mainly involved in the usage of chocolate for cooking. There are certain facts derived after the observation of chocolate consumption around the globe. It is noted that Europe dominates the market by holding 16 out of the top 20 chocolate consumers. Furthermore, Americans consumed approximately 3 billion pounds of chocolate in 2001. Chocolate was mostly consumed in between meals and it is found that the winter season brings an increase in the demand for chocolate HISTORY OF CHOCOLATE The Pre-Columbian Experience 1200 B.C. — 1492 A.D. The history of chocolate dates back to at least 4000 years and it is found that monkeys made the spectacular discovery of the cacao plant. They learned of the sweet, refreshing pulp concealed within the thick pods that hung from trees. Ancient man followed in their footsteps; picking the fruit off trees when walking past, eating the pulp and spitting...
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...1. There is a correlation between the amount of chocolate a country consumes on average and the number of Nobel Laureates that country has produced. 2. A jewel thief made off with $28 million dollars of gems in 2007 because he was able to gain the trust of the guards working the bank in Antwerp, Belgium, by repeatedly offering them chocolate. 3. The blood in Psycho’s famous shower scene was actually chocolate syrup. 4. At one point the Nazis plotted to assassinate Winston Churchill with an exploding bar of chocolate. Food Thinkers / Flickr: foodthinkers / Creative Commons librakv / Thinkstock 5. The scientific name for the tree that chocolate comes from, Theobroma cacao, means “food of the gods.” 6. It takes a almost a full year for a cocoa tree to produce enough pods to make 10 standard-sized Hershey bars. 7. Chocolate has over 600 flavor compounds, while red wine has just 200. 8. Theobromine, the compound in chocolate that makes it poisonous to dogs, can kill a human as well. You’d have to be a real glutton to go out this way though, as an average 10-year-old child would have to eat 1,900 Hershey’s miniature milk chocolates to reach a fatal dose. 9. The ancient Maya are believed to be the first people to regularly grow cacao trees and drink chocolate. The Aztecs got it later, but they had to trade for cacao because they couldn’t grow the trees. Desilu Productions / gph...
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...goodness? Chocolate! This is one of the most desired guilty pleasures that people crave. Whether one is happy, sad, hungry, or just needs a pick me up, chocolate is there to help. A lot of people see it as that one thing that moves them through those long hard days. Chocolate acts as some kind of stabilizer for some people. Not only does chocolate make people happy they can also use it as a tool. One can drink, cook, and use it as a health component. Chocolate has 380 different chemicals, which a few most likely, is the reason why we feel complete ecstasy when we eat it. Who would ever think this little piece of heaven would make us so happy? Chocolate has so many shapes, forms, sizes, and taste. Depending on what one wants, chocolate will depend on whether the choice is cocoa powder or chocolate chips. Both can be baked with but only one tastes good by itself. Cocoa powder is mostly used for baking, mixing, and frosting. Chocolate chips can be for the same but can be eaten it without adding sugar, milk, or something to make it edible. There is white, dark, semi-sweet, bitter sweet, and milk chocolate. There are also many more one can pick from. The texture of chocolate varies, smooth, silky, chunky, hard, or soft. Ask anyone if it matters what texture it is, it all goes to one place, their stomach! There are so many different recipes that can be used for chocolate. Pancakes, cakes, syrups, or anything that is desired. Open can never go wrong with adding chocolate. It has taken...
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...KOCHI 1 Amrita.M 006 Keerthi.C 034 Lavanya 035 Nikhila 43 Parvathy.V 47 Pooja.C 48 STRATEGIES OF CADBURY DAIRY MARKETING CHOCOLATE.. MILK 2 A BUSINESS COMMUNICATION PRESENTATION ASB,KOCHI 3 BENEFITS • • • • Decrease blood pressure Improve circulation Lower death rate from heart disease Improve function of endothelial cells that line the blood vessels • Improve Digestion and stimulate kidneys A BUSINESS COMMUNICATION PRESENTATION ASB,KOCHI 4 THE SWEET PAST… • • 1824 – John Cadbury opened a shop in Birmingham, U.K that sold tea and coffee and home made drinking chocolate. Early 1840’s – Operated from a factory in Bridge Street and went into a partnership with his brother, Benjamin. They were known as “Cadbury Brothers Of Birmingham” 1861 – Opened a factory at Bourville,U.K 1897 – Manufactured the first milk chocolate. 1899 – Employed 2600 people and became corporate. 1950- Cadbury opened its first overseas factory near Hobart, Tasmania A BUSINESS COMMUNICATION PRESENTATION ASB,KOCHI • • • • 5 Vision • Promotion of brands carrying mass franchise without compromise on quality • Better product quality and packaging • Efficient working capital management • Increase the market depth including rural Indian coverage A BUSINESS COMMUNICATION PRESENTATION ASB,KOCHI 6 Mission • Increase the width of chocolate consumption with low price point pack • Maintain image leadership through a superior marketing mix • Be a significant player in...
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...high quality handmade chocolates in the Australian chocolate making industry. SI would come under the umbrella of the specialised chocolate makers who compete differently to the Large Chocolate manufacturers. The large chocolate manufacturers generally have large manufacturing facilities, manufacture in bulk and gain economies of scale. They compete primarily on reasonable quality product for a lower than average price to a large scale consumer market. Whereas the specialised chocolate makers compete primarily on quality products to a consumer who does not have price as the main criteria for choice. These fine chocolate makers cater to a niche market. The industry Chocolate making industry is 55% of the Australian Confectionary Industry of approximately $3.6 billion at around $2 billion. By industry standards SI’s market share at 2,3% or $44 million is relatively small. Value Chain SI: Purchase Cocoa beans-(Roasting, Chocolate making)-Product Development-Marketing (collaborations with other gourmet food mfgs)- Retailing(company owned outlets). Industry Segments In general industry segments are based on the characteristics of the product or service. Those products or services can be linked to customer/market segments. Industry segments in the chocolate making industry are Bars, Blocks, Boxed, Seasonal. If one looks at the timing when a majority 80% of boxed chocolates are sold one can see that it is during the same time that the seasonal chocolates are produced and sold...
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...increase awareness among chocolate lovers b. to build loyal customer base 3. definition and insights of target audiences a. STP b. Insights 4. concept for the launching of chocolate facts a. life is chocolately bitter sweet i. life is like a chocolate that has bitter and sweet taste 1. bitter time in life ( chocolate to comfort 2. sweet time in life ( chocolate to celebrate 5. marketing communication massage & channels (viral/online and consumer activations) a. IMC i. Advertising ii. Public Relations iii. Sales promotions iv. Activations v. Viral vi. Website 6. Detailed budget for the entire program 7. success measurement methods a. lead back to objectives SITUATION ANALYSIS [Market Analysis] The level of chocolate consumption in Thailand is considered as relatively low when compared to other foreign countries, especially those in Europe region. Although the chocolate consumption rate in Thailand has gradually increased from 0.144 kilogram per year per person in 1997 to 0.26 kilogram per year per person in 2007, countries in the Europe region have the chocolate consumption rate as high as 11 kilogram per year per person. While country in Asia like Japan has the consumption rate of 2.2 kilogram per year per person. Therefore, the chocolate market in Thailand still...
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...[pic] introduction Since its inception, SoBe has branded products that are considered an alternative to conventional market offerings. Originally a beverage company that introduced a line of performance enhanced teas which included special additives such as ginseng and panax, the brand’s edgy persona has been extended to fruity energy drinks, sports drinks, chewing gum, soda, and, most recently, chocolate. Extending the SoBe brand image to performance enhanced chocolate has proven challenging. The SoBe Chocolate group (operating in conjunction with HVC Lizard Chocolate) has tried, with some success, to create a new confections category centered on the concept of functional indulgence. Yet, the product line suffers an identity crisis with consumers who are not used to the inclusion of performance enhancers in chocolate. Initial packaging and marketing efforts have not adequately educated the market and consumers are not associating the SoBe brand identity with a chocolate bar, or SoBe Chocolate to the confections category. Situation The Life and Times of SoBe SoBe came to life in 1996 as the South Beach (SoBe) Beverage Company. Founded by two Pepsi alums, Mike Schott and John Bello, the company introduced a beverage line that “defied convention”. The attitude at SoBe is characterized by the following from John Bello: “Mike and I came from Pepsi, where things get massaged into mediocrity. I don't think Coke or Pepsi would ever put out a bottle...
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...Chapter-4: Analysis and findings of the study: Introduction: Analyzing the issues is always useful particularly when such analysis has been led with the assistance of distinctive models and tools. In this area of the study, the problems talked about in the earlier segment of the study have been analyzed. Here the expert has concentrated on what Zotter chocolate as of now doing and what it can do in future to resolve the issues with these analytical models. 4.2: International Business Problem: * 4.2.1: Ricardo’s theory of international trade: This theory represents if Zotter wants to get the necessary raw materials from its suppliers of another country, it also needs to help them. Zotter can surely help them by importing the products which they do not have much cost advantage. For example, from the edible zoo, they can send meat to those suppliers. Again, it can send other nations the cocoa husk wastage of those chocolates so that they can recycle them and make food-grade paper. Nowadays it is possible to make food-grade paper from cocoa husk. By doing this, those countries can gain cost advantage. Finding: Zotter can send their own edible zoo meat to the suppliers of other countries. Besides this, they can export the cocoa husk wastage by which those suppliers can produce food-grade paper. * 4.2.2: Uppsala Model Uppsala model is a hypothesis that helps in establishing business in other countries through internationalization. * Market Knowledge To expand...
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...Ethel’s Chocolate Lounge Dr. Emily Crawford Principles of Marketing Describe the type of consumer buying decision that best describes the choice to indulge at Ethel’s. Ethel’s Chocolate Lounge is a restaurant with gourmet chocolates where consumers could relax. This lounge was trying to be like a Starbucks. They wanted to sell gourmet chocolates for decent prices. The best type of consuming decision that best describes the choice to indulge at Ethel’s would be to use the extensive decision making. Extensive decision making is the most complex type of consumer decision making when buying an unfamiliar, expensive product (Lamb, Hair, McDaniel, 2010, p.80). Because Ethel’s Chocolate Lounge provided great quality for consumers, they have a higher level of interest in indulging at Ethel’s. John wanted to maintain Ethel’s special treats, so he continued to make affordable gourmet chocolates. “In our extensive consumer research, women told us they wanted an approachable place to select, purchase, and hangout and enjoy chocolate more frequently. And they said they were tired of mystery middles; where chocolate pieces are tossed off after one bite because the centers aren’t expected. That’s why we created the Ethel’s brand, which includes the first ever approachable gourmet chocolate for everyday and our chocolate lounges,” says John Haugh, president of Ethel’s (chocolateatlas, 2012). Some examples why consumers would use the extensive decision making would be because Ethel’s...
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...the premium chocolate industry? Which of the five competitive forces is strongest? Which is weakest? What competitive forces seem to have the greatest effect on industry attractiveness and the potential profitability of new entrants? In the industry there is great pressure on the overall performance because there is increasing competition from rivals and threats of new competitors, we can say that the premium chocolate industry is having an intense competition with strong growth potential. Roger Chocolates has been known to have high brand recognition and quality in their products, thereby gaining customer loyalty and sales success. The rivalry between competitors and the threat of new entrants consider stronger force, since the chocolate market is growing annually. The intensity of rivalry among competitors in an industry can create price wars, advertising battles, new product lines, and higher quality of customer service Premium Chocolate competition in Canada involves strong regional brands and few global players such as Godiva, Lindt, Callebaut, and Purdy’s. The force weaker than Rogers has the bargaining power of buyers and suppliers, but also think that the threat of substitute products given a weak point. The first as customers who prefer this brand of chocolates, they differ by a time luxury look and unique experience, Rogers still has managed to bring out the distinction in the niche market with a good strategy and good differentiation. Rogers’s chocolate 50% of sales...
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...JOY OF CHOCOLATE J.O.C. (Joy of Chocolate) was created in 1999 by Suzy Campbell and is based in Stirling. She funded her new business with her redundancy package from Safeway Stores where she had been General Manager. Suzy’s motivation was to fulfil her ambition of having her own business and achieve her dream of creating gourmet chocolates. In the five years prior to her redundancy Suzy had spent her holidays achieving professional qualifications in chocolate making and before starting the business she had spent six months gaining valuable work experience with various chocolate firms in Europe. In the early days Suzy considered survival a major achievement but as time passed her ambitions for the business grew. Suzy’s career in retailing had given her valuable managerial experience. She was skilled in forward planning and had sales expertise developed through the years working with food suppliers. Suzy believed that existing chocolate suppliers focused on importing a finished product rather than developing their own goods. Suzy quickly realised that there was a niche in the market supplying a wider range of gourmet chocolates to business customers. To penetrate this market Suzy had firstly, targeted luxury restaurants and hotels with gourmet chocolates for their guests and secondly she approached organisations offering to supply them with corporate gifts. Suzy knew that the way forward was close attention to detail and offering a unique...
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