Academic literature on the topic 'Chocolate industry'
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Journal articles on the topic "Chocolate industry"
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Trgovac, Mirela, Ivana Flanjak, Đurđica Ačkar, Drago Šubarić, Jurislav Babić, Borislav Miličević, Antun Jozinović, and Veronika Barišić. "Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling." Croatian journal of food science and technology 14, no. 2 (December 15, 2022): 182–93. http://dx.doi.org/10.17508/cjfst.2022.14.2.03.
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he chocolate industry is constantly developing new products with different fillings, toppings, flavours, etc. Chocolates with alcoholic filling are popular, especially with young adults. In chocolates with alcoholic filling different kinds of thickeners can be used to increase the viscosity of the filling and make production easier. In this study, we examined cocoa shells, a by-product of the chocolate industry, as a new ingredient and thickener of an alcoholic filling. Chocolates with bitter herbal liqueur were produced in a ball mill with four different fillers. A comparison of guar gum and cocoa shell as thickeners was conducted. The influence of the filling ingredients on the stability of the filled chocolate was determined by measuring colour and gloss over 30 days of accelerated fat bloom. The results showed that chocolates for which the cocoa shell was used were more stable than chocolates where guar gum was used. Evaluation of sensory properties of chocolates with bitter herbal liqueur and different thickeners was conducted by the trained sensory panel. The highest-rated, after sensory assessment, were dark chocolates that contained cocoa shells in the filling. Also, an online questionnaire was conducted to examine consumer preference for a new product. According to the results, it can be concluded that the production of this chocolate would be desirable.
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Shandrivska, O., and K. Atamanchuk. "RESEARCH OF THE MARKET OF CHOCOLATE AND CHOCOLATE PRODUCTS IN THE WORLD." Journal of Lviv Polytechnic National University. Series of Economics and Management Issues 8, no. 1 (February 1, 2024): 43–61. http://dx.doi.org/10.23939/semi2024.01.043.
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Purpose. The aim of the work is to present the results of a comprehensive analysis of the world market of chocolate products. Research methods.To achieve the goal of the research, the article uses a set of scientific methods, in particular: comparative and statistical analysis – to study the peculiarities of the development of the world market of chocolate products; problem-oriented – to identify the main problems of the economic development of the chocolate market and identify the factors affecting it; statistical analysis – for the interpretation of the global production of cocoa beans in the period 2020–2023, the dynamics of the shares of countries – the leaders in export and the shares of the largest countries – importers of chocolate products in the world; index method – for evaluating the concentration levels of the world market of chocolate products. Findings. An assessment of the market concentration of the world’s companies producing chocolate and chocolate productswas carried out: in 2022, the Herfindahl-Hirschman index was 1814.863; the market concentration index for the studied companies was 43.07, which indicates the average level of monopolization in the world market of chocolate and chocolate products. Linda index showed that the four most profitable companies: Mars Incorporated, Mondelez International, Ferrero Group, Hershey formed a stable oligopoly. The Gini index (0.416) showed the average unevenness of income distribution between the largest companies – producers of chocolate on the world market. The analysis of the economic situation of the world market of chocolate products made it possible to identify the main factors influencing the development of this industry in 2020–2023, namely: decrease in the supply of cocoa beans, due to the closure of borders between states due to the pandemic and a decrease in their yield; increase competition from other confectionery products. Chocolate consumption in developed markets such as Europe and North America remains stable, while sales growth in emerging markets has slowed; according to chocolate manufacturers, there is a growing awareness of consumers about the health and benefits of food, which contributes to the growth of demand for dark chocolate, chocolates with reduced sugar content, healthy additives and organic components, and chocolate – premium class.; according to chocolate manufacturers, there is a growing awareness of consumers about the health and benefits of food, which contributes to the growth of demand for dark chocolate, chocolates with reduced sugar content, healthy additives and organic components, and chocolate – premium class; an important trend in the development of the global chocolate market is the increasing integration of advanced technologies, such as artificial intelligence, machine learning and blockchain, which are used to improve the efficiency of development and product quality; key industry players are making significant investments that are expected to drive innovation and expansion in the global chocolate market. These investments are aimed at developing new assortment items and expanding distribution networks, which, in turn, will stimulate potential demand; the growth of e-commerce has impacted the chocolate industry, providing customers with easy options to buy chocolate online. Chocolate brands have been able to establish a more direct relationship with consumers through direct sales, and online platforms have made it easier to find chocolate products. Overall, despite bottlenecks in chocolate supply chains and competition in the confectionery industry, the prospects for the global chocolate market in terms of growth in consumer demand, innovation in technology and changing consumer preferences, investment from key players in the industry are optimistic. It is expected that in 2023–2030, the global chocolate market will show constant positive growth. Practical implications. The results of this study may be useful for the subjects of the global market of chocolate and chocolate products, which are aimed at developing foreign economic activity. The available data highlights the factors that are most crucial for the development of the chocolate and chocolate products industry, which provides a better understanding of the functioning of the global chocolate and chocolate products market. Originality/value.The article examines the world market of chocolate and chocolate products: the industry of cocoa bean production and the dynamics of world prices for these products are analyzed; export and import indicators of chocolate movement between countries are determined; an assessment of the concentration of the world chocolate market was carried out using the Herfindahl-Hirschman index, the concentration index, the Lind index and the Gini index. The companies that occupy the largest share of the studied market have been identified.
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Barišić, Veronika, Jovana Petrović, Ivana Lončarević, Ivana Flanjak, Drago Šubarić, Jurislav Babić, Borislav Miličević, Kristina Doko, Marijana Blažić, and Đurđica Ačkar. "Physical Properties of Chocolates Enriched with Untreated Cocoa Bean Shells and Cocoa Bean Shells Treated with High-Voltage Electrical Discharge." Sustainability 13, no. 5 (March 1, 2021): 2620. http://dx.doi.org/10.3390/su13052620.
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Recently, the enrichment of chocolate has become a very interesting topic, along with the management of food industry by-products, such as cocoa shells. Cocoa shells could be a great raw material for the cocoa industry, both for economical reasons (maximized utilization of cocoa beans) and for their functional properties (increased fiber content). In this research, we used untreated and high-voltage electrical discharge (HVED)-treated cocoa shells in the production of chocolate. Different proportions of cocoa mass were replaced with cocoa shells to produce dark and milk chocolates in a ball mill. Additionally, dark chocolate with 15% and milk chocolate with 5% of shells were chosen for further research and to study the alteration of the composition. The rheology, particle size distribution, hardness, and color were determined for all the prepared samples. Treated cocoa shells provided chocolates with inferior physical properties compared to chocolates with untreated shells. Therefore, untreated cocoa shells were selected for further analysis. The addition of both treated and untreated cocoa shells resulted in softening and darkening of samples, which could have a positive effect for consumers. On the other hand, the particle size distribution and rheology were negatively affected. Further research is needed to find a solution for these problems.
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Gunaratne, Thejani M., Sigfredo Fuentes, Nadeesha M. Gunaratne, Damir D. Torrico, Claudia Gonzalez Viejo, and Frank R. Dunshea. "Physiological Responses to Basic Tastes for Sensory Evaluation of Chocolate Using Biometric Techniques." Foods 8, no. 7 (July 5, 2019): 243. http://dx.doi.org/10.3390/foods8070243.
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Facial expressions are in reaction to basic tastes by the response to receptor stimulation. The objective of this study was to assess the autonomic nervous system responses to basic tastes in chocolates and to identify relationships between conscious and unconscious responses from participants. Panelists (n = 45) tasted five chocolates with either salt, citric acid, sugar, or monosodium glutamate, which generated four distinctive basic tastes plus bitter, using dark chocolate. An integrated camera system, coupled with the Bio-Sensory application, was used to capture infrared thermal images, videos, and sensory responses. Outputs were used to assess skin temperature (ST), facial expressions, and heart rate (HR) as physiological responses. Sensory responses and emotions elicited during the chocolate tasting were evaluated using the application. Results showed that the most liked was sweet chocolate (9.01), while the least liked was salty chocolate (3.61). There were significant differences for overall liking (p < 0.05) but none for HR (p = 0.75) and ST (p = 0.27). Sweet chocolate was inversely associated with angry, and salty chocolate positively associated with sad. Positive emotion-terms were associated with sweet samples and liking in self-reported responses. Findings of this study may be used to assess novel tastes of chocolate in the industry based on conscious and emotional responses more objectively.
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Faccinetto-Beltrán, Paulinna, Andrea R. Gómez-Fernández, Arlette Santacruz, and Daniel A. Jacobo-Velázquez. "Chocolate as Carrier to Deliver Bioactive Ingredients: Current Advances and Future Perspectives." Foods 10, no. 9 (September 1, 2021): 2065. http://dx.doi.org/10.3390/foods10092065.
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Consumer demand for healthier foods with improved taste and convenience has urged the food industry to develop functional foods added with bioactive ingredients that can supplement basic nutrition (food supplement) or exert a pharmacological effect (nutraceuticals). Chocolate could be used as an ideal carrier to deliver bioactive ingredients, mainly due to its high acceptability by consumers. However, a drawback of using chocolate as functional food is its high sugar content, which impedes its commercialization with the diabetic population. Therefore, there is need to develop sugar-free chocolate formulations added with bioactive ingredients. Nevertheless, sugar replacement and bioactive ingredients addition is a major technological challenge that affects texture, rheology, and sensory properties of chocolate. This review is designed as a practical guide for researchers and food industries to develop the next generation of functional chocolates. Different functional chocolate formulations, including sugar-free, are reviewed as potential carriers for the delivery of bioactive compounds. The physicochemical properties and sensory acceptability of the functional chocolates presented are also highlighted. Finally, future perspectives, such as the use of nanotechnology to improve the bioaccessibility and bioavailability of active ingredients, as well as the need for clinical trials to validate the pharmacological effect of functional chocolates, are also discussed.
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Muda, Haris, and Nuri Aslami. "FACTORS INFLUENCING BRAND IMAGE TO SILVERQUEEN CHOCOLATE PURCHASE DECISIONS." Journal Of Social Research 1, no. 5 (May 13, 2022): 371–76. http://dx.doi.org/10.55324/josr.v1i5.102.
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Background: The chocolate industry is one of the industries whose opportunities are quite large with increasing competition. Various chocolate brands such as Silverqueen, Cadbury, Toblerone, and others are trying to compete in the chocolate market.
Objective: To find out the factors that influence the decision in the purchase of Silverqueen chocolate on PT. Mas Permai City branch of Pekanbaru city.
Methods: This research uses a quantitative approach with primary data sources from interview results and secondary data from company data. The data is then analyzed with quantitative descriptive analysis.
Results: It is expected of the company to price Silverqueen brand chocolates more. Because looking at the lowest number of brand image indicators about the price of Silverqueen brand chocolate affordable for Silverqueen brand chocolate consumers, then the company should pay more attention to the market price of Silverqueen brand chocolate to be more in demand outlet owners in buying Silverqueen chocolate.
Conclusion: It is expected for the company to pay attention to any kind of factors that influence the purchase decision
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Thamrin, Imran, Muh Ruslan Yunus, and Alfrida Lulung Sampe Barra. "SIMPLE VIBRATING TABLE FOR CHOCOLATE MOULDING." Jurnal Industri Hasil Perkebunan 13, no. 2 (December 28, 2018): 151–57. http://dx.doi.org/10.33104/jihp.v13i2.4222.
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This work deals with design of a simple vibrating table prototype for chocolate moulding. Designed for small scale and home made chocolate industry, the main components of the equipment are a 50 x 40 cm vibration table, a 1 HP vibration electric motor, four 7 inch dia. rubber vibration supports, a vibration control system with frequrecies from 0 to 50 Hz, and a frame. The table heigh is 60 cm. Experiments for chocolate moulding using the equipment were conducted to form 2 x 15 pieces of chocolate bars (weighted 22 gram) from dark and milk chocolates, respectively. Vibration frequencies were set from 20 to 50 Hz and durations from 2 to 20 minutes of vibration. Sensory evaluation indicated the high integrity and fine shape levels of the moulded chocolate were given at minimum 40 Hz and 2 minutes and at 35 Hz and minimum 5 minutes of vibration using dark chocolate (107.68 ps in viscociity), and at minimum 40 Hz and 5 minutes and at 45 Hz and minimum 4 minutes of vibration using milk chocolate-1 (115.23 ps in viscocity)Key words : simple vibrating table, chocolate moulding
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Lirag, Ma Teresa B., and Ramona Isabel S. Ramirez. "Setting the Sweet Spot: Price Determination for Local Chocolates in the Philippines." Journal of Economics, Management and Trade 30, no. 4 (April 3, 2024): 46–56. http://dx.doi.org/10.9734/jemt/2024/v30i41204.
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A research study was conducted to assess the price sensitivity and determine the optimal pricing strategy of locally produced chocolate in Bicol region, Philippines. Selected respondents were interviewed composed of cacao farmers, processors/entrepreneurs and chocolate consumers using purposive random sampling procedure. They were from different location and provinces who have knowledge on cacao production and consumption. Data were gathered using survey questionnaire and key informant interview (KII) based on Van Westendorp Price Sensitivity Meter tool. Result of the study showed that the acceptable price range of the locally produced chocolate is between the point of marginal cheapness (PMC) at Php 1.20 per gram (or $2.16/100grams) and point of marginal expensiveness (PME) at Php 2.00 per gram (or $3.60/100grams). The values outside these range will result in declining number of potential buyers because the locally produced chocolate is either too cheap or too expensive. Furthermore, the optimal price where respondents feel the locally produced chocolate is not too expensive and will not question the quality of the product is Php 1.60 per gram (or $2.88/100grams). This is the best price that does not only satisfy the demand of chocolate customers for affordable price but also maximize profit of the producers. This result will provide valuable insights on the potential marketability of locally produced chocolates, make informed pricing decisions, assess price competition with the leading and known brands of chocolates and will allow local chocolate entrepreneurs and businessmen to set prices that optimize profitability while ensuring consumer acceptance and satisfaction. Likewise, this will provide a holistic picture for the success of the local chocolate industry and make it globally competitive in the future.
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Cordier, J. L. "HACCP in the chocolate industry." Food Control 5, no. 3 (January 1994): 171–75. http://dx.doi.org/10.1016/0956-7135(94)90078-7.
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Muhammad, D. R. A., F. Zulfa, D. Purnomo, C. Widiatmoko, and D. L. N. Fibri. "Antioxidant activities and physical properties of milk chocolate enriched with plant-based functional ingredients." Food Research 7, Supplementary 1 (August 15, 2023): 268–75. http://dx.doi.org/10.26656/fr.2017.7(s1).6.
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The improvement of health-promoting properties of chocolate is a nowadays trend in the food industry. Plant-based foods, such as mung bean, fenugreek seed and moringa leaf, are well-acknowledged to have functional properties which are beneficial for health. Nevertheless, incorporating these materials into chocolate may affect the character of chocolate. This research, therefore, aimed to study the effect of powdered mung bean, fenugreek seed and moringa leaf addition on the antioxidant activity and physical properties of milk chocolate. The materials were added in a range of 5-15%. Antioxidant properties, including total phenols, total flavonoids and DPPH-radical scavenging activity as well as colour and texture were thoroughly analysed. The results showed that the addition of mung bean, fenugreek seed and moringa leaf significantly improved the antioxidant activity of milk chocolates. The addition of the above-mentioned materials also had a significant impact on the physical properties of the products. However, the effect was ingredient type-dependent, and thus it indicates the importance of ingredient selection in the making of functional chocolate.
Dissertations / Theses on the topic "Chocolate industry"
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Sinclair, Jillian L. "A comparison of material preferences by chocolatiers and consumers /." Online version of thesis, 2007. http://hdl.handle.net/1850/3932.
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Wilson, Brendan David. "Developing a decision-making model that best closes the gap between strategy and the capital investment procedure for Cadbury South Africa." Thesis, Nelson Mandela Metropolitan University, 2005. http://hdl.handle.net/10948/406.
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This study addresses the fact that the current Cadbury investment appraisal process does not adequately address the strategic implications of many capital investment decisions. Although attempts are made to quantify, in financial terms, the strategic benefits from a given investment, it appears that many perceived benefits are left out of the appraisal process because they lack precise financial quantification, resulting in managers placing greater reliance on the qualitative dimensions of their investment decision-making such as judgement and intuition. The current Cadbury process is based on the unequivocal advice that academics give to organisations and to managers about how to appraise largescale capital investment projects. The use of discounted cash flow techniques, based upon the discounting of decision contingent cash flows at the organisations opportunity cost of capital is regarded as the definitive investment appraisal technique. On this, the academic literature is clear. Whilst there are strong theoretical justifications for the use of discounted cash flow based models, managers continue to use non-DCF appraisal techniques such as payback irrespective of their theoretical shortcomings. The lack of use of a sophisticated risk assessment model is also disappointing, with Cadbury ignoring individual project risk and adopting a naive approach. Finally, this study indicates that Cadbury managers need not be forced into choosing either an economic/normative approach or a strategic/managerial approach to capital-investment decision-making but that rather a hybrid approach, including both the economic and strategic dimensions of choice, is more applicable for effective strategy incorporation.
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Robertson, Emma. "‘The romance of the cocoa bean’: Women, gender and imperialism in the Rowntree chocolate industry." Thesis, University of York, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.700130.
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Modigh, Maja. "Mapping of causes for variation in quality of sugar in chocolate manufacturing." Thesis, Linköpings universitet, Teknisk biologi, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-125234.
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The main purpose of the report is to present possible reasons and solutions for variation in quality of sugar used in confectionery manufacturing, with focus on chocolate manufacturing, at Cloetta Sverige AB in Ljungsbro. The project has its purpose to optimize the quality of both the sugar and manufacturing processes in a long-term perspective, since the variation in quality of the sugar affects, more or less, all manufacturing processes and causes yield losses. Cloetta Ljungsbro uses a pneumatic conveying system to transfer the sugar within the factory and when unloading the sugar from delivery trucks. A various of different analyses were performed in order to study the sugar quality; water content analyses in forms of Karl Fischer titration and particle size distribution analyses with help from sieving. During the sugar sampling time period, an observation of the air pressure used by the road tanker while unloading sugar at Cloetta and the lead time as sugar was delivered was executed. Moreover, data of the dew point in the pneumatic conveying system and, both temperature and humidity in the sugar silos, were collected. As a result, most of the sugar particles breakage occurred somewhere between the delivery road tanker and while in the storage silos. Most likely it is due to the use of high pressure when unloading the sugar that the particle size distribution of the sugar varies, but also causes the temperature to reach a higher temperature than recommended. Furthermore, the water content of the sugar was higher in the beginning of the autumn. Further investigations of the effect of unloading the sugar and storage of sugar should be done, but also analyse the air velocity used within the pneumatic conveying system.
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Syrová, Tereza. "Čokoládovny v oblasti Podmokel pod vedením saských průmyslníků (1853-1918)." Master's thesis, Vysoká škola ekonomická v Praze, 2010. http://www.nusl.cz/ntk/nusl-71778.
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This graduation thesis describes life in the border village Podmokly in the period between 1853-1918. The author presents the penetration of the Saxon capital at this time and further developing the business mostly Germans from Saxony in the chocolate industry. It focuses on chocolate, which at that time originated in the village, and the chocolate Jordan & Timaeus, Hartwig & Vogel, and Otto Rüger. Initially focused on the development of village Podmokly, the characteristic time, the amount of customs duties and surcharges on raw materials for production of chocolate and cocoa. In this work the author shows contemporary practice in the manufacture of chocolate, recipes and curiosities, which were associated with the production of chocolate. The analysis of chocolate, the author focuses on the history of chocolate on the description of the factory and its reorganization, social policy, in compliance with regulations and laws that were created at this time. Furthermore, the author explores the field of advertising, international exhibitions, sales and production of chocolate and firm structure. The work is drawn primarily from contemporary sources, or. journal of modern literature and scientific studies
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Vettersand, Elina, and Thao Tran. "Fairtrade - A Competitive Imperative? : An Investigation to Understand the Role of Fair Trade in Company Strategy in the Chocolate Industry." Thesis, Internationella Handelshögskolan, Högskolan i Jönköping, IHH, Företagsekonomi, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-19330.
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Background: The rise in ethical consumerism has become evident through an increase in sales of fair trade products in recent years. Consumers are prepared to pay a premium for fair trade chocolate, and with a steady future growth in the fair trade movement, this is an attractive market for new entrants. Of particular focus are the Swedish and German markets for fair trade chocolate as they show promising growth rates and interest in this field. Problem: The chocolate industry is very competitive, and the observation that consumers reward companies that act socially responsible presents an opportunity for ethical companies to compete. This is attractive for entrepreneurial firms, but there exist numerous motivations why firms choose to engage in fair trade. Purpose: The purpose of this thesis is to understand the role of fair trade in corporate strategy (either in partial or entire assortment), its relation to entrepreneurial opportunity-seeking behaviour, and examining how the strategic resource of Fairtrade certification is used to gain competitive advantage. Method: A qualitative interview study was applied, and ten chocolate companies active in the Swedish and German markets were included in the sample. Data was collected through semi-structured interviews (four telephone interviews and six email responses), and complemented with secondary data from company websites and press releases. The interviewees were mainly representatives of the marketing department and CEOs. Empirical findings were analysed using relevant models and theories, and organized under the two categories of ‘firm use of fair trade’ and ‘visibility of fair trade.’ Conclusion: The findings in this thesis show that there are multiple reasons why chocolate companies engage in fair trade including reputation, spreading awareness, proactive opportunity-seeking behaviour, strategic differentiation, as a means of communicating to producers and consumers, and for quality insurance of raw ingredients. Fair trade engagement is visible through its role as a social resource. This image is created by ethical and social commitment and wholeness in values, non-exploitative respectful business network relationships, consistency in firm behaviour, and through wealth creation in terms of benefiting the firm, society, and the environment. The Fairtrade label is not imperative to achieving a state of competitive advantage, but can inevitably lead to that result through the firm wholeness created by mission- and vision-driven values.
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Wolfaardt, Michelle. "Exploring employee morale at the Port Elizabeth plant of Cadbury (South Africa)." Thesis, Rhodes University, 2006. http://hdl.handle.net/10962/d1003129.
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In the current business climate, performance is increasingly determined by how flexibly and effectively companies can utilize their human resources and this in tum, is influenced by employee morale. Morale refers to a state of psychosomatic health marked by an energetic, decisive resolution to achieve a given goal. When morale is low, employees may do what is required but do not have the energy to 'go the extra mile'. The importance of maintaining high morale is thus evident. The following project involved a study of morale in Cadbury's Port Elizabeth plant. Cadbury management was concerned about low morale following a recent merger with Bromor Foods. They thus wanted to assess: the state of current morale; any factors that may be influencing it; indicators of low morale (so that it may be monitored in the future) and finally, ways of addressing any existing morale issues. In order to achieve these aims, the researcher conducted interviews with various people to explore morale issues from employees' perspectives. She then sought confirmation for these views at the organizational level through the use of a survey. Statistical and thematic analyses showed morale to be low for middle managers and revealed a variety of indicators and influencing factors, as well as suggestions for addressing them. Despite the need to boost the sample size with convenience sampling, and thus, reduced representivity, the research was successful in answering the research aims.
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Silva, Mercado Roberto Marcio. "Consulting report – Amazona Chocolate." Master's thesis, Pontificia Universidad Católica del Perú, 2019. http://hdl.handle.net/20.500.12404/15153.
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Amazona Chocolate is a company that sells high-quality organic chocolate and other
cacao derivatives. The market where it operates value these characteristics and is willing to
pay a premium for them. The profitability of this business has attracted companies increasing
the competition, which raised the awareness of Amazona Chocolate to be more competitive.
Although, the company has been and remains profitable, it is unknown how the distribution
of its costs are, for which it is not known for sure how the money is actually being spent.
Based on these premises, the consulting project aimed to research and propose a costing
system that would identify the costs incurred by the firm on each stage of its operations,
while also allowing to improve the decision-making of the firm.
Based on the literature review and the framework of Fisher and Krumwiede (2012),
the consulting project proposed to elaborate a costing system composed by (a) variable and
absorption costing (one complementing the other) for assigning costs to the products, (b)
process costing for tracking direct product costs, (c) department cost pools to organize
indirect product costs, and (d) transaction based drivers to allocate indirect costs, as it was
identified through a weighted score assessment that this costing system was more suitable for
Amazona Chocolate, based on its availability of resources, characteristics, and necessities.
The proposed implementation plan estimates a total period of execution of 12 weeks,
which was divided into three main phases: learning, communicating, and executing. The
scheduled period is flexible based on the availability and time of the stakeholders; however, it
should not take more time than the estimated by the consulting team. Finally, the consulting
report did not consider a cost of implementation since the evaluation of the costing system
took into account the limited resources of the company, nonetheless, it is recommended to
assign a person to execute the process of digitalization of the information held in physical
files, for which it was estimated a period of 15 days and an investment of S/800.Amazona Chocolate es una empresa que vende chocolate orgánico de alta calidad y otros derivados del cacao. El mercado donde opera valora estas características y está dispuesto a pagar un mayor precio por este tipo de productos. La rentabilidad del negocio ha atraído a nuevas compañías, incrementando así la competencia; por lo que Amazona Chocolate desea ser más competitivo en su industria. A pesar que la empresa ha sido y sigue siendo rentable, se desconoce cuál es la distribución de sus costos, por lo que no se sabe con certeza cómo se gasta el dinero. Por estas razones, el proyecto de consultoría tuvo como objetivo investigar y proponer un sistema de costos que identificara los costos de la empresa en cada etapa de sus operaciones, al tiempo que permitía mejorar su toma de decisiones. Basado en la revisión de la literatura y en el marco teórico de Fisher y Krumwiede (2012), el proyecto de consultoría propuso elaborar un sistema de costos compuesto por (a) variable y absorption costing (se complementan mutuamente) para asignar costos a los productos, (b) processing costing para rastrear costos directos de productos, (c) grupos de costos por departamento para organizar costos indirectos, y (d) drivers basados en transacciones para asignar costos indirectos. Esta elección se efectuó mediante una evaluación de puntaje ponderado, obteniendo que esta metodología era la más adecuada para Amazona Chocolate, en función de su disponibilidad de recursos y características. El plan de implementación propuesto estima un período total de ejecución de 12 semanas, dividido en tres fases: aprendizaje, comunicación y ejecución. La programación es flexible; sin embargo, no debería tomar más tiempo del estimado por el equipo de consultoría. Finalmente, el informe de consultoría no consideró un costo de implementación ya que la evaluación del sistema de costos tomó en cuenta la restricción de recursos de la empresa, sin embargo, se recomienda que una persona se encargue del proceso de digitalización de la información que se maneja de forma física. Para lograrlo, se estimó un período de ejecución de 15 días y una inversión de S/800.
Tesis
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Baptista, Guanipa Pedro Manuel. "Cacaos fins du Venezuela et marché mondial : l'essor des entrepreneurs chocolatiers-torréfacteurs français dans la chaîne de valeur Bean to bar." Thesis, Toulouse 2, 2020. http://www.theses.fr/2020TOU20017.
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L’essor récent des entrepreneurs chocolatiers-torréfacteurs Bean to bar (de la fève à la tablette) présente des modalités différentes selon les pays. L’analyse des stratégies de ceux installés en France, au regard de ceux qui ont créé de nouveaux marchés de chocolats de qualité supérieure aux États-Unis et au Venezuela, montre leur volonté d’utiliser des fèves de cacaos fins et aromatiques (comme ceux du Venezuela). Cet essor peut être interprété par l’approche du business model (BM), chaque entrepreneur chocolatier-torréfacteur construisant sa proposition de valeur avec la fabrication de chocolat haut de gamme, et par celle du système de production « hyper-industriel », le développement des technologies rendant possible de nouvelles formes de production et de vente (fabrique-magasin, e-commerce). Il renvoie aussi au contexte actuel de l’économie de la connaissance (capital immatériel) et de l’hyperconsommation, la demande des consommateurs évoluant tant au niveau utilitaire (bien-être) qu’émotionnel et expérientiel (mieux-être)The recent rise of chocolate-makers & cocoa-roasters entrepreneurs Bean to bar (from bean to tablet) presents different methods depending on the country. The strategies analysis of those based in France, compared to those who have created superior quality chocolates new markets in United States and Venezuela, reflects their willingness to exploit fine and aromatic cocoa beans (such as those produced in Venezuela). This growth can be interpreted by the business model (BM) approach, each chocolate-maker and cocoa-roaster entrepreneur generate his value proposition with the high-end chocolate manufacture, and by the “hyper-industrial” production system approach, the technologies development enable news production and sale forms (factory-store, e-commerce). It also refers to the knowledge economy current context (intangible capital) and hyperconsumption, consumer demand evolving both in terms of utility (well-being) as well as emotional and experiential (“mieux-être”)
El auge reciente de emprendedores chocolateros-torrefactores Bean to bar (de los granos a la tableta) de chocolate varía según cada país. El análisis de las estrategias de estos emprendedores en Francia, en comparación con los que han creado un nuevo mercado de chocolate de alta calidad en los Estados Unidos y en Venezuela, muestra su voluntad a usar granos de cacao finos y aromáticos (como los de Venezuela). Este auge de emprendedores chocolateros puede ser interpretado a través del enfoque económico del business model (BM), cada emprendedor chocolatero-torrefactor construyendo su propuesta de valor de fabricación de chocolate de alta gama, y a través del enfoque del sistema de producción “hiper-industrial”, el desarrollo de tecnologías industriales y digitales haciendo posible nuevas formas de producción y de comercialización (fábrica-tienda, comercio electrónico). También se refiere al contexto actual de la economía del conocimiento (capital intangible) y del hiperconsumo, en el cual la demanda del consumidor evoluciona tanto a nivel de utilidad (bienestar) hacia un nivel de consumo emocional y experiencial (bienestar superior)
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Bernardo, Júlio Samuel Sávio. "Estratégias e planejamento da produção de micro e pequenas empresas do ramo alimentício: estudos de caso." Universidade Federal de São Carlos, 2004. https://repositorio.ufscar.br/handle/ufscar/3717.
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Previous issue date: 2004-02-27Universidade Federal de Minas Gerais
This work presents a discussion about models of production management of the micron and small companies (MSCs) in the food industry, that for having distinct characteristics, such as less capital, low technology, segmented market and nonprofessional administration, cannot follow the classic models of production management. In this work we try to understand how the strategies and the production planning of the MSCs work in the segment of chocolate based products, allowing its survival in the food industry. Four companies of the branch were studied and the actionresearch methodology was employed, as well as visits with application of questionnaires. One can conclude that each MSC has its proper logic of production management that is a consequence of the difficulties and circumstances faced by each one of them. In other words, each one possess its own strategies to attend the chance markets. These strategies, in general, are defensive.
Este trabalho apresenta uma discussão sobre os modelos de gestão da produção das micro e pequenas empresas (MPEs) do ramo alimentício, que, por terem características distintas, como menor capital, baixa tecnologia, mercado segmentado e administração não profissional, não podem seguir rigidamente os modelos clássicos de gestão da produção. Procura-se entender como são as estratégias e o planejamento da produção da MPE do segmento de produção de produtos achocolatados, que permitem sua sobrevivência no mercado de alimentos. Foram estudadas quatro empresas do ramo, sendo utilizada a metodologia de pesquisa-ação e visitas orientadas, com aplicação de questionários. Conclui-se que cada MPE tem sua lógica própria de gestão da produção, que é conseqüência das dificuldades e circunstâncias enfrentadas por cada uma delas. Ou seja, cada uma possui suas estratégias para atender os mercados de oportunidade. Estas estratégias, em geral, são defensivas.
Books on the topic "Chocolate industry"
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Sprinkle, David. The U.S. market for chocolate: Chocolate bars, bagged chocolates, and gourmet chocolate. New York, NY: Packaged Facts, 2005.
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International, Inc Icon Group. The 2000-2005 world outlook for chocolate confectionery. San Diego, Calif: Icon Group, 2002.
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1944-, Dickinson Joe, ed. Chocolate: The British chocolate industry. Botley, Oxford: Shire Publications, 2011.
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Dubosc, Marie. Eugène Weiss: Le chocolat depuis 1882. Clermont-Ferrand: Miroir, 2002.
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Jordan, Samuel. Chocolats Villars S.A. (1901-1954): Le parcours d'une entreprise atypique. Fribourg: Université de Fribourg, 2001.
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Ruth, Reed, ed. The Dilettante book of chocolate and confections. New York: Perennial Library, 1986.
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(Firm), Netscribes. Market trends: Gourmet chocolate. New York, NY: Packaged Facts, 2004.
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(Firm), Packaged Facts, ed. The Chocolate market. New York, N.Y: Packaged Facts, 1990.
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Frederic, Morton, ed. Chocolate, an illustrated history. New York: Crown Publishers, 1986.
Find full textBook chapters on the topic "Chocolate industry"
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Minifie, Bernard W. "Packaging in the Confectionery Industry." In Chocolate, Cocoa, and Confectionery, 709–69. Boston, MA: Springer US, 1989. http://dx.doi.org/10.1007/978-1-4899-5745-0_22.
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Bello-Bravo, Julia, Anne Namatsi Lutomia, John W. Medendorp, and Barry Robert Pittendrigh. "Chocolate Industry Sustainable Sourcing Practices." In Trends in Sustainable Chocolate Production, 259–90. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-90169-1_8.
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Minifie, Bernard W. "Research and Development in the Confectionery Industry." In Chocolate, Cocoa, and Confectionery, 819–24. Boston, MA: Springer US, 1989. http://dx.doi.org/10.1007/978-1-4899-5745-0_25.
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Minifie, Bernard W. "Chemical and Allied Substances Used in the Confectionery Industry." In Chocolate, Cocoa, and Confectionery, 409–37. Boston, MA: Springer US, 1989. http://dx.doi.org/10.1007/978-1-4899-5745-0_16.
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Minifie, Bernard W. "Packaging in the Confectionery Industry." In Chocolate, Cocoa and Confectionery: Science and Technology, 709–69. Dordrecht: Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-011-7924-9_22.
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Nuttall, C., and W. A. Hart. "Chocolate marketing and other aspects of the confectionery industry worldwide." In Industrial Chocolate Manufacture and Use, 362–85. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2111-2_20.
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Minifie, Bernard W. "Research and Development in the Confectionery Industry." In Chocolate, Cocoa and Confectionery: Science and Technology, 819–24. Dordrecht: Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-011-7924-9_25.
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Brown, Allison L. "Carol Off: Bitter Chocolate: Anatomy of An Industry." In Social Innovation and Sustainability Transition, 381–82. Cham: Springer Nature Switzerland, 2022. http://dx.doi.org/10.1007/978-3-031-18560-1_26.
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Minifie, Bernard W. "Chemical and Allied Substances Used in the Confectionery Industry." In Chocolate, Cocoa and Confectionery: Science and Technology, 409–37. Dordrecht: Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-011-7924-9_16.
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HORROCKS, SALLY. "Technology and Chocolate: Research in the British Food Industry before 1940." In Innovations in the European Economy between the Wars, edited by Francois Caron, Paul Erker, and Wolfram Fischer, 131–48. Berlin, Boston: DE GRUYTER, 1995. http://dx.doi.org/10.1515/9783110881417.131.
Full textConference papers on the topic "Chocolate industry"
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Musthofa, Muhammad, Reza Mahardika, Rafiq Aly Nurdin, Soeadgihardo Siswantoro, and Setyawan Bekti Wibowo. "Effect of Temperature Setting on 3d Printer Machine for Chocolate Printing." In The 2nd International Conference on Technology for Sustainable Development. Switzerland: Trans Tech Publications Ltd, 2022. http://dx.doi.org/10.4028/p-ox9qsm.
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The food industry has taken advantage of additive manufacturing technology to create food from complex ingredients customized as needed. Research on 3d printing of food, especially chocolate, has been carried out, but it needs further development related to nutritional ingredients and the accuracy of printing results. This research was conducted to design an extruder nozzle from a 3D printer used to print chocolate. The extruder nozzle was manufactured using a stainless-steel tube with a diameter of 30 mm with a heater on the outside. The heating control method used a digital thermostat STC-1000, which controls the minimum and maximum operating temperature. The digital thermostat is connected to the heater and fan, which work alternately to get a chocolate temperature distribution that matches the printing specifications. The results showed that the control temperature in the extruder was between 32.2-32.3 °C and could produce an average chocolate printing temperature of 33.4 °C. This configuration produces a stable and continuous extrusion of chocolate on the chocolate 3d printer machine.
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Kwil, Izabela, and Krzysztof Podsiadły. "Innovations in the Chocolate Manufacture as Part of Polish Confectionery Industry." In Hradec Economic Days 2019, edited by Petra Maresova, Pavel Jedlicka, and Ivan Soukal. University of Hradec Kralove, 2019. http://dx.doi.org/10.36689/uhk/hed/2019-02-002.
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Drogalis, Conor, Christopher Zampino, and Vedang Chauhan. "Food Quality Inspection and Sorting Using Machine Vision, Machine Learning and Robotics." In ASME 2023 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2023. http://dx.doi.org/10.1115/imece2023-113496.
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Abstract The integration of Industry 4.0 technologies, such as machine vision, machine learning, and robotics, has transformed the food industry by enabling more efficient, accurate, and productive food quality inspection. This scope of this work is to implement these technologies in the inspection of chocolate chip cookies in a lab based setting. The PC-based system includes a conveyor belt, webcam, low-cost robotic arm, grayscale sensors, and MATLAB and Arduino microcontroller for communication between the vision system and the robot. Machine vision captures images of cookies and processes these images for feature extraction, while machine learning algorithms classify cookies based on their visual features and identify defects. The use of Artificial Neural Networks for training and testing results in an overall accuracy of 95% and 90%, respectively. The sorting of cookies based on the machine learning classification is carried out using a robotic arm. The robotic arm receives signals from the ML algorithm to remove defective cookies from the conveyor into a rejected cookies bin. The closed-loop system effectively (98%) inspects food quality, reducing defective food from reaching consumers. Machine vision and machine learning techniques offer a promising approach to improving quality control in the food industry.
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Chirico Scheele, Stefania, Martin Binks, and Paul F. Egan. "Design and Manufacturing of 3D Printed Foods With User Validation." In ASME 2020 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2020. http://dx.doi.org/10.1115/detc2020-22462.
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Abstract Additive manufacturing is becoming widely practical for diverse engineering applications, with emerging approaches showing great promise in the food industry. From the realization of complex food designs to the automated preparation of personalized meals, 3D printing promises many innovations in the food manufacturing sector. However, its use is limited due to the need to better understand manufacturing capabilities for different food materials and user preferences for 3D food prints. Our study aims to explore the 3D food printability of design features, such as overhangs and holes, and assess how well they print through quantitative and qualitative measurements. Designs with varied angles and diameters based on the standard design limitations for additive manufacturing were printed and measured using marzipan and chocolate. It was found that marzipan material has a minimum feature size for overhang design at 55° and for hole design at 4mm, while chocolate material has a minimum overhang angle size of 35° and does not reliably print holes. Users were presented a series of designs to determine user preference (N = 30) towards the importance of fidelity and accuracy between the expected design and the 3D printed sample, and how much they liked each sample. Results suggest that users prefer designs with high fidelity to their original shape and perceive the current accuracy/precision of 3D printers sufficient for accurately printing three-dimensional geometries. These results demonstrate the current manufacturing capabilities for 3D food printing and success in achieving high fidelity designs for user satisfaction. Both of these considerations are essential steps in providing automated and personalized manufacturing for specific user needs and preferences.
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Esan, Oluwasegun. "Cultural heritage: an urban memoir towards Idanre city prosperity." In Post-Oil City Planning for Urban Green Deals Virtual Congress. ISOCARP, 2020. http://dx.doi.org/10.47472/gnbv3886.
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The present tasks facing most of the cities in Nigeria is over reliance on crude oil. The task ahead is to ensure cities function properly and cater for its inhabitants adequately. Several efforts to diversify and develop other sectors of the economy over the last two decades yielded little result. The crash in global crude oil economy is compelling Nigerian cities to explore alternative source of income. At this crucial time, a closer look at creative industry to leverage on heritage resources is being explored. The paper examines precious Idanre heritage as a developmental tool towards urban prosperity. Idanre is a relatively small and historic town in Ondo State situated at the foot of scenic Idanre hills with unique cultural heritage and propensity to attract diverse tourist locally and internationally. The study adopts qualitative research approach through purposive interview and focus group discussion. Community participation will permit inclusive planning for the city. This research findings include 1350AD ancient palace on the hill: unique Orogho, Usalu and Udale quarters; Orosun Sacred Groove and Festival; Agaga Hills; Idanre Forest Reserve; and small-scale Cocoa Agricultural Estates. Community consensus identified heritage memorabilia, cottage industry, small scale local chocolate industry, community sacred forest tour guides and Orosun festival as to enhance the prosperity of the town. Conclusively, community opinion, cultural custodians, traditional rulers, heritage tourists were various elements of Idanre city system as Idanre city is tied to its heritage resources. The legibility of Idanre city is influenced by heritage resources as the collective memory that can be translated into urban prosperity. This paper recommends that innovation capacity and citizenry interaction are fundamental for desired Idanre prosperity through a robust heritage resource deeply rooted in creative industry rooted in heritage resources. Government need to promote the development of cultural heritage and creative industries. Furthermore, urban planning policies should be in favour of mixed-use, well defined and connected spatial clusters within the urban network. An integrated and comprehensive strategy is also needed for the development of creative industries.
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Mahmoud, Rahmatul, Quang Nguyen, Gordon Christopher, and Paul F. Egan. "3D Printed Food Design and Fabrication Approach for Manufacturability, Rheology, and Nutrition Trade-Offs." In ASME 2021 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2021. http://dx.doi.org/10.1115/detc2021-70663.
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Abstract 3D printing enables the production of personalized designs that are desirable in the medical industry for applications including orthopedics, tissue engineering, and personalized nutrition. Currently, the design process relies on trial-and-error approaches, especially for biomaterial development, and there is a need for methodologies to streamline the design process to facilitate automation. Here, we investigate a design methodology for printing foods by mixing novel biomaterial combinations informed by rheological measurements that indicate printability. The process consists of first printing basic designs with chocolate, marzipan, and potato biomaterials known to print consistently. Rheological measurements are collected for these materials and compared to a novel pumpkin biomaterial. The pumpkin had a higher complex modulus and lower mechanical loss tangent than all other biomaterials, therefore motivating the addition of rheological agents to reach more favorable properties. Varied concentrations of corn starch and guar gum were added to the pumpkin to improve printability while altering the nutrient distribution. A 4% inclusion of guar gum provided the most consistent pumpkin prints. A complex 3D object was fabricated with the 4% guar gum pumpkin material, therefore demonstrating the merits in using rheological properties to inform printability for use in design automation routines. The design approach enabled comparisons of relative nutrition and printability trade-offs to demonstrate a proof-of-concept user interface for design automation to facilitate customized food production. Further research to develop a complete design methodology for linking rheological properties to printability would promote consistent prediction of print quality for novel formulations to support design automation, with potential generalizability for diverse biomaterials.
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K. Scherbakova, Valeria, and Alla A. Krasnoshtanova. "OBTAINING MICROPARTICLES OF CALCIUM CARBONATE LOADED WITH MICROBIAL LIPASE." In GEOLINKS International Conference. SAIMA Consult Ltd, 2020. http://dx.doi.org/10.32008/geolinks2020/b1/v2/09.
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At present, lipases of animal and microbial origin are increasingly used in human practice, namely in cheese production, milk chocolate production, confectionery industry, dry egg powder, production of flour, leather industry (for degreasing wool, bristles, leather), silk production, washing agents, as well as biodiesel. However, the practical use of lipase is limited by its low stability, reduced storage activity, and inability to reuse. One way to overcome these disadvantages is to microencapsulate the enzyme into various carriers. One promising carrier is calcium carbonate, characterized by ease of production and low cost. Therefore, the purpose of this work was to select the conditions for including lipase in the calcium carbonate microparticles. As the subject of the investigation, lipase of bacteria p. Pseudomonas fluorescens with activity of 27 u/mg was used in the work. This paper compares two methods of including protein molecules in carbonate microparticles: adsorption in pores (previously prepared carrier microparticles are added to the protein solution) and microencapsulation (formation of microparticles occurs simultaneously with inclusion of protein molecules). For both ways the capacity of microparticles of a carbonate of calcium by a bacterial lipase was determined and it was established that the maximum capacity equal was 0.2 mg/mg was reached when using a method of adsorption in pores. The specific activity of lipase in this case is 5.21 units/mg. The dynamics of bacterial lipase release from carbonate microparticles has been investigated. It has been found that within 90 minutes the degree of lipase release from microparticles does not exceed 28%, and the decrease in its specific activity does not exceed 10%. This fact suggests a higher prolongation of the action of lipase included in calcium carbonate microparticles compared to native. The operational stability of the bacterial lipase included in the calcium carbonate microparticles was evaluated as compared to native lipase. It was found that the temperature optimum did not occur, it remained at 37 ° C, but the operating stability increased in the lower temperature area. The optimum pH shifted from the slightly alkaline (pH 8.0) towards the neutral (pH 7.0), wherein in the region of alkaline pH values the operational stability of the microencapsulated lipase significantly increases. Microencapsulation of bacterial lipase into carbonate microparticles has been shown to increase storage stability by a factor of twice that of native.
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Pratiwi, Denia, Nurmaliza Nurmaliza, and Taufiq Bakhtiar. "The use of natural color turmeric (curcuma domestica val) and chocolate seeds (theobroma cacao l) in lipstick formulation." In Seminar Nasional 1 Baristand Industri Padang. Jakarta: Redwhite Press, 2020. http://dx.doi.org/10.32698/gcs-sniibipd3428.
Full textReports on the topic "Chocolate industry"
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Villacis, Alexis, Victor Barrera, Jeffrey Alwang, Carlos Caicedo, and James Quiroz. Strategies to strengthen Ecuador's high-value cacao value chain. Inter-American Development Bank, January 2022. http://dx.doi.org/10.18235/0003960.
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Since the early nineteenth century, cacao has been an important export earner for Ecuador. Today the importance of this sector remains, as Ecuador is the main producer and exporter of Fine and Flavor cacao worldwide. Motivated by the main transformations of the global food systems and the increasing demand for multidimensional credence attributes, this study examines the present state of Ecuador's cacao industry, identifies areas of opportunity, and discusses how the private and public sectors can work together to meet existing and emerging challenges. Findings are supported by interviews conducted with the principal actors in the Ecuadorian cacao industry and two case studies. The first case study focuses on how associativity can help cacao farmers producing high-quality beans to differentiate themselves and succeed in modern agri-food markets. The second case study explores the success of a local chocolate firm and its links with local cacao farmers. Findings suggest that market trends have created new business opportunities for cacao producers and chocolate processors. These opportunities are most open to firms who can personalize and differentiate their products, for example, through the use of quality certifications such as organic, fair trade, reduced carbon load, etc. More importantly, market developments are driving exporters to enhance the performance of cacao value chains in the country, but the sector requires coordination to capture reputation and credence-based demands for the local cacao.