Journal articles: 'Chocolate industry in fiction'

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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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Eversole, Robyn. "The Chocolates of Sucre: Stories of a Bolivian Industry." Enterprise & Society 3, no. 2 (June 2002): 209–46. http://dx.doi.org/10.1017/s1467222700011654.

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Chocolate is a Sucre trademark, one of the few products that this Bolivian city regularly markets to other parts of the country. Despite Sucre's long history of chocolate production, however, the city's chocolate industry at the turn of the twenty-first century remains small, unable to export, and generally uncompetitive with products from neighboring countries. Yet Sucre's chocolate-making enterprises have not disappeared; they continue to produce on a small scale in the face of mass-produced, imported brands. In this article, the history of Sucre's chocolate industry is examined to shed light on larger issues of industrial development and “underdevelopment” in Sucre and on the roots of the city's strong artisan identity.

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Viaene, J., and R. Januszewska. "Quality function deployment in the chocolate industry." Food Quality and Preference 10, no. 4-5 (July 1999): 377–85. http://dx.doi.org/10.1016/s0950-3293(99)00007-5.

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Abrar, Abrar, Lien Damayanti, and Yulianti Kalaba. "FINANCIAL FEASIBILITY ANALYSIS OF PROCESSED CHOCOLATE BUSINESSAT TWINS CHOCOLATE HOME INDUSTRY IN PALU CITY." AGROLAND: The Agricultural Sciences Journal 4, no. 1 (February 14, 2018): 1. http://dx.doi.org/10.22487/j24077593.2017.v4.i1.9396.

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Cocoa Agribusiness in Central Sulawesi still confronts many complex problems, such as low productivity due to PKB pests, low production quality. This becomes a challenge as well as investment opportunities in developing the business of chocolate product and achieve greater added value than cocoa agribusiness. This research aimed to know the income and financial feasibility obtained by Twins Chocolate Industry chocolate product production in Palu. The research was conducted at the Twins Chocolate Industry Jalan Rusa No. 13 Talise subdistrict Mantikulore Palu city Central Sulawesi on October to September 2016. The respondents consisted of one leader and two employees in the field of production and marketing. The results showed that the revenue obtained in the first year was Rp 25.7017 million, the second year was Rp 26.8927 million and in the third year was Rp 38,309,875. Feasibility levelsobtained by the PP for 2 Years and 2 Months were NPV Rp 11,927,788, an IRR of 22.75% and PI of 1.19. It means that Twins Chocolate industry was laboured because it met the eligibility criteria set.

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Sturny, Arno. "Raising the bar: a story of bean-to-bar chocolate production in New Zealand." Hospitality Insights 3, no. 2 (December 3, 2019): 11–12. http://dx.doi.org/10.24135/hi.v3i2.62.

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Chocolate is considered one of the most gratifying confections there is, and this holds as true in New Zealand as elsewhere in the world. Evidence of this high interest in chocolate in New Zealand is demonstrated in the arrival of small artisanal bean-to-bar chocolate makers in the early 2000s; the voting of Whittaker’s as New Zealand’s single most trusted brand for eight years running (Reader’s Digest New Zealand’s Most Trusted Brand) [1]; the reporting on the economic, social and cultural impacts of the closure of the Cadbury chocolate factory in Dunedin [2]; and the opening of the first fair trade chocolate factory, Sweet Justice Chocolate Factory, in Christchurch by Trade Aid New Zealand [3]. These examples also demonstrate a clear transformation within New Zealand’s commercial chocolate production, reflecting worldwide changes in multinational confectionery companies but also the emergence of artisanal production that directly addresses issues of sustainability and transparency [4, 5]. While broader culinary traditions in New Zealand have been well-documented, the food history of chocolate production has not yet been explored. Consequently, this study explored the history of chocolate production in New Zealand, with a specific focus on bean-to-bar products [6]. The study, based on a narrative history and interviews with current bean-to-bar chocolate makers in New Zealand, traced the history of bean-to-bar chocolate production in New Zealand. This process allowed for a multi-faceted reconstruction and interpretation of historical data to help understand various transformations within New Zealand’s chocolate industry, an industry long dominated by multinational companies such as Cadbury and Nestlé. This domination by overseas companies has recently been challenged by the emergence of small artisanal bean-to-bar chocolate makers and the rise of local chocolate company, Whittaker’s. Among the key findings was evidence of the maturing of the local chocolate industry to the point where it is clear that New Zealand-made chocolate is now widely viewed and trusted by local consumers as a high-quality product. This trust extends to both the current strong player in the market, Whittaker’s, and equally to smaller artisanal bean-to-bar chocolate makers, a confidence in product comparable to the New Zealand craft beer industry and the more well-established wine industry. The research also finds that the emergence of more artisanal bean-to-bar chocolate makers, and their focus on more transparency around the production of chocolate, reflects similar trends overseas. The findings highlight the fragile structure surrounding growth and sustainability in the chocolate production industry, with the view that closer ties should be formed with New Zealand’s Pacific cacao-growing neighbours. The findings point to the need for additional research around the history of food in New Zealand, an area of study often undervalued in academia [7]. The findings of the research are timely as they highlight opportunities for the industry to place current worldwide sustainability concerns in perspective with a view to the future – a future that New Zealand chocolate manufacturers cannot avoid. The historical archival data captured together with the contemporary voices of New Zealand’s new generation of chocolate makers combine to tell a story of creativity and competition. The original research this article is based on can be accessed here: https://openrepository.aut.ac.nz/bitstream/handle/10292/12970/SturnyA.pdf?sequence=3&isAllowed=y Corresponding author Arno Sturny can be contacted at: arno.sturny@aut.ac.nz References (1) Trusted Brands New Zealand 2019. Most Trusted. http://www.trustedbrands.co.nz/default.asp#mostTrusted (accessed Jun 1, 2019). (2) Cadbury’s Dunedin Factory Faces Closure, 350 Jobs on the Line. The New Zealand Herald, Feb 16, 2017. https://www.nzherald.co.nz/business/news/article.cfm?c_id=3&objectid=11801779 (accessed Jun 2, 2019). (3) Trade Aid. The Sweet Justice Chocolate Factory. https://www.tradeaid.org.nz/trade/the-sweet-justice-chocolate-factory/ (accessed Mar 24, 2019). (4) Fountain, A.; Huetz-Adams, F. 2018 Cocoa Barometer; 2018. http://www.cocoabarometer.org/cocoa_barometer/Download_files/2018%20Cocoa%20Barometer%20180420.pdf (accessed Oct 13, 2018). (5) Squicciarini, M. P.; Swinnen, J. F. M. The Economics of Chocolate; Oxford University Press: Oxford, U.K., 2016. (6) Sturny, A. Raising the Bar: A Story of Bean-to-Bar Chocolate Production in New Zealand; Master’s Thesis, Auckland University of Technology, New Zealand, 2018. https://openrepository.aut.ac.nz/bitstream/handle/10292/12970/SturnyA.pdf?sequence=3&isAllowed=y (accessed Nov 25, 2019). (7) Belasco, W. G. Food Matters: Perspectives on an Emerging Field. In Food Nations: Selling Taste in Consumer Societies; Belasco, W., Scranton, P., Eds.; Taylor & Francis: London, 2002, pp 1–22. https://www.researchgate.net/publication/239586863 (accessed Jun 15, 2019).

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Tober, Tara Leigh. "Book Review: Bitter Chocolate: Anatomy of an Industry." Humanity & Society 40, no. 3 (July 25, 2016): 358–60. http://dx.doi.org/10.1177/0160597615621595.

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Brown, Allison L. "Carol Off: Bitter chocolate: anatomy of an industry." Agriculture and Human Values 37, no. 4 (May 23, 2020): 1315–16. http://dx.doi.org/10.1007/s10460-020-10116-7.

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Fryer, Peter, and Kerstin Pinschower. "The Materials Science of Chocolate." MRS Bulletin 25, no. 12 (December 2000): 25–29. http://dx.doi.org/10.1557/mrs2000.250.

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Chocolate is a common confectionery material throughout the world that has seen generally increasing production trends over the last 10 years. Making chocolate requires an understanding of how the consumer perceives it. The preferred type of chocolate varies from country to country; for example, common U.S. and U.K. chocolate tastes are mutually incomprehensible, while the rest of Europe hates both of them! The different tastes and uses for chocolate reflect the histories of the industry in different places.

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caruth, nicole j. "Curiously Chocolate: April Banks." Gastronomica 8, no. 2 (2008): 9–11. http://dx.doi.org/10.1525/gfc.2008.8.2.9.

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In 2004, Bay Area conceptual artist April Banks traveled to West Africa, which produces seventy percent of the world's cocoa, to learn firsthand about the cocoa farms of the region and their relationship to the modern-day chocolate industry. Her related research has been wide, including travel to cocoa farms in Cuba and a visit to the New York Board of Trade. Free Chocolate, Banks's resulting body of work, follows cocoa's global exchange from forest to palate, farmer to consumer, illustrating the mingled effects of desire, greed, and manipulation. This article examines two photographic works in the Free Chocolate series, placing them in their broader cultural and economic contexts.

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Nurainy, Fibra, Otik Nawansih, and Merry Monika Sitanggang. "PENGARUH PERBANDINGAN BUBUK COKLAT DAN TEPUNG KETAN TERHADAP SIFAT KIMIA DAN SENSORI DODOL COKLAT [Effect of the Comparison of Cocoa Powder and Glutinous Rice Flour on the Chemical and Sensory Properties of Chocolate Dodol]." Jurnal Teknologi & Industri Hasil Pertanian 23, no. 1 (March 1, 2018): 21. http://dx.doi.org/10.23960/jtihp.v23i1.21-30.

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Chocolate dodol is one of food product made from cocoa beans processingtoincrease the economic value. Chocolate dodol processing technology is simple enough to be made in small scale industry (home industry). The research was purposedto obtain a formulation of glutinousriceflour andcocoapowderto getthe best physical, chemical and sensory characteristics of chocolate dodol. The research was designed in a Completely Randomized Block Design in 4 replication. The treatments had 6 levels of comparison of cocoa powder and glutinous rice flour, that were L1 (5%:95%); L2 (10%:90%); L3 (15%:85%); L4 (20%:80%); L5 (25%:75%); L6 (30%:70%%), respectively. Data were analyzed with analysis of variant to find the treatment effects, and the data were further analyzed with Honestly Significant Difference (HSD) test on level of 5% to find the best treatment. The research showed that the best chocolate dodol was made of 25%-30% cocoa powder and 70%-75% glutinous rice flour. The best chocolate dodol had a plastic texture, tasteand flavor of chocolate, dark brown in color, water content of 3,49%-3,86%, fat content of 2,61%-3,00%, protein content of 0,27%, ash content of 0,69% and carbohydrate content of 92,16%.

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Yip, George S., and George A. Coundouriotis. "Diagnosing global strategy potential: The World Chocolate Confectionery Industry." Planning Review 19, no. 1 (January 1991): 4–14. http://dx.doi.org/10.1108/eb054314.

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Allen, Lawrence. "Global M&A: Still the chocolate industry sweetspot?" Thunderbird International Business Review 61, no. 2 (June 4, 2018): 455–56. http://dx.doi.org/10.1002/tie.21996.

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Montagna, Maria Teresa, Giusy Diella, Francesco Triggiano, Giusy Rita Caponio, Osvalda De Giglio, Giuseppina Caggiano, Agostino Di Ciaula, and Piero Portincasa. "Chocolate, “Food of the Gods”: History, Science, and Human Health." International Journal of Environmental Research and Public Health 16, no. 24 (December 6, 2019): 4960. http://dx.doi.org/10.3390/ijerph16244960.

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Chocolate is well known for its fine flavor, and its history began in ancient times, when the Maya considered chocolate (a cocoa drink prepared with hot water) the “Food of the Gods”. The food industry produces many different types of chocolate: in recent years, dark chocolate, in particular, has gained great popularity. Interest in chocolate has grown, owing to its physiological and potential health effects, such as regulation of blood pressure, insulin levels, vascular functions, oxidation processes, prebiotic effects, glucose homeostasis, and lipid metabolism. However, further translational and epidemiologic studies are needed to confirm available results and to evaluate other possible effects related to the consumption of cocoa and chocolate, verifying in humans the effects hitherto demonstrated only in vitro, and suggesting how best to consume (in terms of dose, mode, and time) chocolate in the daily diet.

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Hanson, J. L. "Facts, Fiction, and the Pharmaceutical Industry." Clinical Research Practices and Drug Regulatory Affairs 4, no. 3 (January 1986): 251–63. http://dx.doi.org/10.3109/10601338609028595.

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Hasanah, A. N., N. Umamah, and M. Na’im. "Chocolate Industry in Puslitkoka Jember is Benefits of Colonial Heritage." IOP Conference Series: Earth and Environmental Science 485 (June 3, 2020): 012072. http://dx.doi.org/10.1088/1755-1315/485/1/012072.

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Ghiffari, Muhammad Amirul. "Kansei Engineering Modelling for Packaging Design Chocolate Bar." SEAS (Sustainable Environment Agricultural Science) 2, no. 1 (May 21, 2018): 10. http://dx.doi.org/10.22225/seas.2.1.539.10-17.

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Indonesia became the third largest cocoa producer in the world. However, the consumption of domestic chocolate is still very low. In order to increase the consumption of chocolate in Indonesia, we must to improve all aspects related to chocolate. Manage the right business processes modelling can improve overall Small and Medium Enterprises (SME) performance. Business Process Modeling Notation (BPMN) is an efficient method aligning an organization with the wants and needs of industry.. Nowadays, chocolate bar production is packaged by simple SME with a visual display that isn’t varied. To support customer preferences and build an identity that is embed in the minds of consumer, needs a comprehensive design oriented consumer perspective. Kansei Engineering selected because it’s able to connect gap between industry and consumer. This study aim to improve consumer preferences in chocolate bar product. Hypotheses were carried out on various chocolate bar indicate that changes of visual appearance will increase the acceptance of consumer. The methodology in this study consisted of four steps: Need analysis and system modelling, identification element design process, find kansei words and packaging design formulation. Data were collected by Term Frequency - Inverse Document Frequency (TF - IDF) and Quantification Theory Type (QTT) 1. The result of this research show that the formulation of new packaging design with eye catching strategy, make the color is red, the image is Milk, the typography is custom and the shape is attractive.

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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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Kuzo, Natalia, Natalia Kosar, and O. Oprysk. "ARGUMENTATION OF THE STRATEGIC DECISIONS OF CONFECTIONARY PRODUCERS BASING ON THE MARKET RESEARCH." Journal of Lviv Polytechnic National University. Series of Economics and Management Issues 4, no. 2 (November 10, 2020): 153–64. http://dx.doi.org/10.23939/semi2020.02.153.

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The conducted research confirms that confectionary industry is currently one of the most developed constituents in the Ukrainian food industry providing a great number of work places for the related economies. The financial-economic and political crisis in Ukraine and coronavirus pandemic have negatively influenced development of that branch of economy. However, large domestic confectionary producers are oriented on the use of the strategies of growth, search for the directions to intensify their competitive advantages at the market. Nevertheless, argumentation of their strategic decisions should be grounded by the results of the market research, first on consumers’ demands, who nowadays apply new criteria while choosing confectionary goods. The performed analysis of the secondary marketing information proves that production of chocolate and chocolate sweets secures considerable volume of sale for confectionary enterprises in money terms. However, Ukraine has recently experienced a growing demand for chocolate bars. Therefore, producers should actively update the range of products to keep the available and attract new clients. Results of the primary marketing information, collected by using the Google Forms service, confirm that 98% of respondents consume chocolate. Analysis of the results of estimates on the consumers’ attitude to chocolate, produced by the Joint stock company "Lviv Confectionary Plant "Svitoch", identification of their tastes and preferences, mentioned in the questionnaire, provides the information necessary for shaping the strategy of the further broadening of the range of products by that producer. It is determined that the preference is first given to milk chocolate, which is liked by most of the respondents, composite chocolate with nuts or fruit filling, products in a new packaging design, primarily gift wrapping with unusual design and nonstandard shape of chocolate. While planning measures on improvement of marketing activities of the Joint stock company "Lviv Confectionary Plant "Svitoch", the confectionary producer should consider the specificity of different segments of the market, foremost their sex and age. To identify the intended segments of the market of chocolate bars, it is proposed to use the schemes of new products positioning considering the current positions of the products of principal competitors. Segmentation of the market of chocolate bars was done basing on the sex and age of intended consumers. To specify the primary directions for introduction of innovations in the marketing commercial policy of the Joint stock company "Lviv Confectionary Plant "Svitoch", the analytic hierarchy process was used. The performed calculations demonstrate that for the studied enterprise the point is to produce chocolate bars with different taste fillings, milk and dark chocolate, chocolate with nuts of a larger size, and chocolate bars with 75-80% of cacao beans.

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Purba, Humiras Hardi, M. Syamsul Maarif, Indah Yuliasih, and Aji Hermawan. "Product Development of Chocolate with Quality Function Deployment Approach: A Case Study in SMEs Chocolate Industry in Indonesia." IOP Conference Series: Earth and Environmental Science 209 (December 19, 2018): 012011. http://dx.doi.org/10.1088/1755-1315/209/1/012011.

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Birch, M. J. "The Popular Fiction Industry: Market, Formula, Ideology." Journal of Popular Culture 21, no. 3 (December 1987): 79–102. http://dx.doi.org/10.1111/j.0022-3840.1987.2103_79.x.

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Dezena, Renan. "Polymorphic Forms of Chocolate: Application of Solid-State Characterization in the Food Industry." Brazilian Journal of Analytical Chemistry 8, no. 30 (February 24, 2021): 11–13. http://dx.doi.org/10.30744/brjac.2179-3425.letter-rmbdezena-n30.

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Clawson, Nicole P. "Treasure Island and The Chocolate War: Fostering Morally Mature Young Adults through Amoral Fiction." ALAN Review 44, no. 2 (December 21, 2017): 54–58. http://dx.doi.org/10.21061/alan.v44i2.a.6.

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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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McCabe, Maryann. "Fine Chocolate, Resistance, and Political Morality in the Marketplace." Journal of Business Anthropology 4, no. 1 (May 21, 2015): 54. http://dx.doi.org/10.22439/jba.v4i1.4790.

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This article takes the case of fine chocolate to explore resistance in the consumer practice of buying branded products labeled fair trade. Ethnographic research conducted in the US, Europe and Japan at two different points in time indicates that moral satisfaction now joins sensual enjoyment in consumer appreciation of fine chocolate. The article examines social processes shaping fine chocolate into a morally compelling one based on use of fair labor in producing cocoa beans. Looking at the cocoa commodity chain reveals how the marketplace is a locus for challenging status quo. Fine chocolate was transformed from deterritorialized product perceived to come from chocolatiers in West European countries like Belgium and France to reterritorialized product connected to cocoa bean growers in tropical regions of the world. I argue that resistance is not equated with free will located within the individual as an autonomous actor but constitutes a form of agency distributed in an assemblage. Consumers are enmeshed in assemblages that have force or momentum. Examining movements in the fine chocolate assemblage (including chocolate lovers and their senses, chocolate products, producers along the commodity chain, and institutional discourse from media, government and industry) identifies a trajectory of change and correspondence between ethical concern and sensual enjoyment.

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Keyser, Catherine. "Candy Boys and Chocolate Factories: Roald Dahl, Racialization, and Global Industry." MFS Modern Fiction Studies 63, no. 3 (2017): 403–28. http://dx.doi.org/10.1353/mfs.2017.0030.

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Kvaal, Stig, and Per Østby. "Sweet danger – negotiating trust in the Norwegian chocolate industry 1930–1990." History and Technology 27, no. 1 (March 2011): 91–111. http://dx.doi.org/10.1080/07341512.2011.548974.

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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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Rego, Joseph, Daylyn Niren, and Shilpa Hinduja. "The Paradox of Chocolate." Deakin Papers on International Business Economics 1, no. 2 (December 1, 2008): 1–7. http://dx.doi.org/10.21153/dpibe2008vol1no2art201.

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If any man has drunk a little too deeply from the cup of physical pleasure; if he has spent too much time at his desk that should have been spent asleep ; if his fine spirits have become temporarily dulled; if he finds the air too damp, the minutes too slow, and the atmosphere too heavy to withstand; if he is obsessed by a fixed idea which bars him from any freedom of thought: if he is any of these poor creatures, we say, let him be given a good pint of amber-flavoured chocolate and marvels will be performed” — Anthelme Brillat-Savarin (1755–1826) Scientifically proven to be a mood elevator due to its ability to promote serotonin in the brain, chocolate is popular for it s aphrodisiac, relaxing, euphoric and stimulating characteristics. Renowned as a universally craved food, a majority of chocolate cravers, or chocoholics, have failed to find any close substitutes that can replace this divine invention (Parker, Parker and Brotchie, 2006). Chocolate holds the ability to transcend beyond merely a food, stimulating irrational behavioural tendencies within people even turning them into addicts. The history of chocolate dates back to approximately 600 AD when the cocoa beans were discovered in the lowlands of south Yucatan in the Maya. It was initially consumed as a beverage known as chocolate only by the emperors until it was developed as edible chocolate. Chocolate had an unpleasant taste and its transformation to a desirable flavour is an interesting historical mystery. Chemically, chocolate is composed of cocoa mass, cocoa butter and added sugar. Cocoa mass forms the base product which is obtained by processing the cocoa bean while cocoa butter is the natural fat fro m the cocoa bean which melts at room temperature to provide the creamy “melt in the mouth” sensation. Sugar was added as a primary ingredient by Europeans to appeal to their palate when chocolate was introduced from America (Parker, Parker and Brotchie, 2006). The present day chocolate industry is a mature and vibrant one consistently generating sales

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Bastida-Rodríguez, Josefa. "The Food Additive Polyglycerol Polyricinoleate (E-476): Structure, Applications, and Production Methods." ISRN Chemical Engineering 2013 (January 9, 2013): 1–21. http://dx.doi.org/10.1155/2013/124767.

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The food additive named polyglycerol polyricinoleate (PGPR) and identified with the code E-476 (PGPR) is used as emulsifier in tin-greasing emulsions for the baking trade and for the production of low-fat spreads. However, the main application of PGPR is in the chocolate industry, where, besides its action as an emulsifier, it also has important properties as a viscosity modifier and thus improves the moulding properties of the molten chocolate. An additional property of PGPR in chocolate is its ability to limit fat bloom. Known chemical methods for preparing this emulsifier involve long reaction times and high operating temperatures, which adversely affect the quality of the final product leading to problems of coloration and odors that could make it inadvisable for the food industry. As an alternative, the enzymatic synthesis of PGPR by the catalytic action of two lipases has been developed. The enzymes act in mild reaction conditions of temperature and pressure, neutral pH, and in a solvent-free system, which makes the process environmentally friendly and avoids side reaction, so that the product has a higher purity and quality.

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Fitriani Nur, U. A., M. Yusuf, Pirman, Syahriati, and S. Rahmiah. "Physicochemical, antioxidant and sensory properties of chocolate spread fortified with jackfruit (Artocarpus heterophyllus) flour." Food Research 4, no. 6 (September 14, 2020): 2147–55. http://dx.doi.org/10.26656/fr.2017.4(6).262.

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Chocolate spread is often considered as an unhealthy product with low antioxidant activity and phenolic content since it does not contain cocoa liquor. This research aimed to investigate the potential on the physicochemical composition and antioxidant activity of jackfruit (Artocarpus heterophyllus) flour and red palm olein in the chocolate spread formulations. The effect of the jack fruit and red palm olein incorporation on the quality attributes and high nutritional value of chocolate spread was also examined. Physicochemical properties of the fortified chocolate spread, as well as the evaluation of physical parameters in the chocolate spread, were investigated. Melting points were analyzed by DSC (Differential scanning calorimeter) method, colour lightness was analyzed by chromameter hunter method, profile bioactive compound was analyzed by gas chromatography-mass spectrometry (GC-MS), and whilst for viscosity by Brookfield Viscometer method. The analysis results obtained that the sample code F5 (10% jackfruit flour: 26% sugar) contains of 43.47% fat, 0,88% free fatty acids, polyphenol 127 mg/g, 160.16 mg/g carotenoids, 42.75 μg/mL antioxidant activity IC50, and 6.19 degree of acidity per 100 g chocolate spreads and high panelists preference. However, the fortified chocolate spread had different characteristics from each other either in the chemical, physical or sensory properties. The best formulation code is F5 with 10% jackfruit flour, fortification significantly increased the antioxidant activity, carotenoid, polyphenols, viscosity, colour and melting points. Additionally, chocolate spread with 10% of jackfruit flour by-product presented the highest-ranking test rate of the three sensory attributes of aroma, taste and texture. Therefore, the use of jackfruit by-products in the development of chocolate spread is a viable alternative which can be explored for nutritional, technological and sensory purposes by the food industry.

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Anyi, Ubong, C. Y. New, L. C. Chai, Y. Y. Loo, Nor Khaizura M.A.R., A. Y. Kayali, and Son Radu. "Prevalence of Bacillus cereus s.l. in ultra-high temperature chocolate milk from selected milk manufacturers in Malaysia." Food Research 4, no. 4 (March 8, 2020): 982–90. http://dx.doi.org/10.26656/fr.2017.4(4).417.

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Bacillus cereus is a major foodborne pathogen of great concern to the dairy industry owing to its resilient spores as well as the adverse effect of its toxins. At present, there is no informational study available to solve or pinpoint the UHT chocolate milk contamination issue in Malaysia. This work aimed to investigate the prevalence and contamination level of B. cereus s.l. in UHT chocolate milk and to suggest the appropriate solution for the issue. In the present study, B. cereus s.l. prevalence and contamination level in individually packed UHT chocolate milk from processing factories was evaluated. The prevalence and concentration of B. cereus s.l. were determined via MPN-PCR (Most Probable Number-Polymerase Chain Reaction) assay. Results showed that 31.11% from 220 of UHT chocolate milk tested contained Bacillus spp.; of this Bacillus spp. positive samples, 24.30% were also positive for B. cereus s.l. with concentration ranging from less than 3 to more than 1100 MPN/mL. Findings from this study highlighted the possibility of UHT chocolate milk as a potential source of B. cereus s.l. infection. Therefore, findings emphasized the needs to revise, monitor and improve UHT sterilization process to reduce infection risk. Furthermore, it is also essential to maintain the hygiene to minimize initial microbial load and contamination of UHT chocolate milk, beginning from production to retail.

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González-Barrio, Rocío, Vanesa Nuñez-Gomez, Elena Cienfuegos-Jovellanos, Francisco Javier García-Alonso, and Mª Jesús Periago-Castón. "Improvement of the Flavanol Profile and the Antioxidant Capacity of Chocolate Using a Phenolic Rich Cocoa Powder." Foods 9, no. 2 (February 14, 2020): 189. http://dx.doi.org/10.3390/foods9020189.

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Chocolate is made from cocoa, which is rich in (poly)phenols that have a high antioxidant capacity and are associated with the prevention of chronic diseases. In this study, a new production process was evaluated in order to obtain a dark chocolate enriched in (poly)phenols using a cocoa powder with an improved flavanol profile. The antioxidant capacity (Oxygen Radical Absorbance Capacity (ORAC) assay) and the flavanol profile (HPLC-DAD and HPLC-FL) was determined. The analysis of the enriched chocolate showed that the total flavan-3-ols (monomers) content was 4 mg/g representing a 3-fold higher than that quantified in the conventional one. Total levels of dimers (procyanidin B1 and B2) were 2.4-fold higher in the enriched chocolate than in the conventional, with a total content of 6 mg/g. The total flavanol content (flavan-3-ols and procyanidins) in the enriched chocolate was increased by 39% compared to the conventional one which led to a 56% increase in the antioxidant capacity. The new flavanol-enriched dark chocolate is expected to provide greater beneficial effect to consumers. Moreover, the amount of flavonols provided by a single dose (ca. 200 mg per 10 g) would allow the use of a health claim on cardiovascular function, a fact of interest for the cocoa industry.

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Gallo, Peter Jack, Raquel Antolin-Lopez, and Ivan Montiel. "Associative Sustainable Business Models: Cases in the bean-to-bar chocolate industry." Journal of Cleaner Production 174 (February 2018): 905–16. http://dx.doi.org/10.1016/j.jclepro.2017.11.021.

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García-Orozco, V. M., G. Roa-Morales, Ivonne Linares-Hernández, I. J. Serrano-Jimenes, M. A. Salgado-Catarino, and R. Natividad. "Electrocoagulation of a chocolate industry wastewater in a Downflow column electrochemical reactor." Journal of Water Process Engineering 42 (August 2021): 102057. http://dx.doi.org/10.1016/j.jwpe.2021.102057.

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Aldiss, Brian W. "Oh No, Not More Sci-Fi!" PMLA/Publications of the Modern Language Association of America 119, no. 3 (May 2004): 509–12. http://dx.doi.org/10.1632/003081204x20569.

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Michel, Stephanie, Luka Franco Baraka, Alfredo J. Ibañez, and Madina Mansurova. "Mass Spectrometry-Based Flavor Monitoring of Peruvian Chocolate Fabrication Process." Metabolites 11, no. 2 (January 26, 2021): 71. http://dx.doi.org/10.3390/metabo11020071.

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Flavor is one of the most prominent characteristics of chocolate and is crucial in determining the price the consumer is willing to pay. At present, two types of cocoa beans have been characterized according to their flavor and aroma profile, i.e., (1) the bulk (or ordinary) and (2) the fine flavor cocoa (FFC). The FFC has been distinguished from bulk cocoa for having a great variety of flavors. Aiming to differentiate the FFC bean origin of Peruvian chocolate, an analytical methodology using gas chromatography coupled to mass spectrometry (GC-MS) was developed. This methodology allows us to characterize eleven volatile organic compounds correlated to the aromatic profile of FFC chocolate from this geographical region (based on buttery, fruity, floral, ethereal sweet, and roasted flavors). Monitoring these 11 flavor compounds during the chain of industrial processes in a retrospective way, starting from the final chocolate bar towards pre-roasted cocoa beans, allows us to better understand the cocoa flavor development involved during each stage. Hence, this methodology was useful to distinguish chocolates from different regions, north and south of Peru, and production lines. This research can benefit the chocolate industry as a quality control protocol, from the raw material to the final product.

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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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Lucas, James. "Fiction, Politics, and Chocolate Whipped Cream: Wallace Stevens's "Forces, The Will, & The Weather"." ELH 68, no. 3 (2001): 745–61. http://dx.doi.org/10.1353/elh.2001.0026.

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van Ruth, Saskia M., Joris van der Veeken, Pieter Dekker, Pieternel A. Luning, and Wim Huisman. "Feeding fiction: Fraud vulnerability in the food service industry." Food Research International 133 (July 2020): 109158. http://dx.doi.org/10.1016/j.foodres.2020.109158.

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Asheri, Vitalia Putri, and Amzul Rifin. "ANALISIS NILAI TAMBAH COKELAT BATANGAN (CHOCOLATE BAR) DI PIPILTIN COCOA, KEBAYORAN BARU, JAKARTA SELATAN." Forum Agribisnis 5, no. 1 (July 18, 2017): 105–19. http://dx.doi.org/10.29244/fagb.5.1.105-119.

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Indonesia is the third largest world cocoa producer. For years, cocoa bean from Indonesia has been exporter as raw beans. Domestic cocoa manufacturing industry is still dominated by international companies such as Nestle, Marz, JB Cocoa Malaysia, and others than domestic small and medium enterprise. This condition shows that value added of cocoa processing have not yet accepted by local entrepreneurs. Nowadays, most of the small and medium enterprise produce intermediate and compound chocolate products with low use of cocoa butter volume in proportion. Then, those intermediate products would be exported and will be reimported again by Indonesia as final product. Pipiltin Cocoa is the only small-scale natural chocolate producer in Indonesia using local cocoa bean from Bali and Aceh. This research focuses on value added analysis of bar chocolate in Pipiltin Cocoa produce which is important to conduct in order to know the added value made from a domestic small-scale cocoa farm producing original cocoa products.

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Linovskaya, N. V., E. V. Mazukabzova, and N. B. Kondratyev. "Scientific and practical results of a comprehensive assessment of quality indicators of cocoa processing products." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 4 (March 21, 2019): 213–18. http://dx.doi.org/10.20914/2310-1202-2018-4-213-218.

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Production of chocolate products with high quality indicators is one of the most important tasks of the confectionery industry. Products of processing of cocoa beans are the main ingredients of chocolate products and a comprehensive assessment of their quality is an urgent task. In this work, we studied the qualitative indicators of various samples of cocoa liquor and cocoa butter. The analysis shows that the cocoa liquor sample №5 contained 50,1% cocoa butter compared to other samples, the mass fraction of fat which – (52,5?55,2) %. The lower the mass fraction of fat in cocoa liquor, the lower the yield of cocoa butter when it is pressed. The degree of grinding of the studied samples of cocoa liquor was (92,5?94,1) %, which will ensure the production of fine chocolate semi-finished products produced using these samples. It is also necessary to take into account the pH values of cocoa liquor. The pH level 5 will lead to a longer conching time of chocolate semi-finished products to give them optimal organoleptic properties. The best value of pH (5,6?6,2) characterized by cocoa samples №3, 4 and 6. This circumstance can adversely affect the manufacturability of the process of production of chocolate products produced using these raw components, increasing their solidification time and reducing the productivity of the line. The triglyceride composition of cocoa butter was studied, which determines the properties of fat – crystallization behavior and hardness. The melting temperature of all cocoa butter samples ranged from 33,5 ?C to 34,7 ?C, thanks to this, the finished chocolate products based on them will have good organoleptic characteristics. According to the results of the research proposed differentiation of cocoa processing products into varieties on the basis of a system of integrated assessment of their quality.

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Webb, Dominique. "Screen industry collaboration:The Knock– producing fiction with Creative England/BFI." Media Practice and Education 19, no. 2 (May 4, 2018): 173–87. http://dx.doi.org/10.1080/25741136.2018.1469355.

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Westfahl, Gary. "Where No Market Has Gone Before: “The Science-Fiction Industry” and the Star Trek Industry." Extrapolation 37, no. 4 (January 1996): 291–301. http://dx.doi.org/10.3828/extr.1996.37.4.291.

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Esparza-Soto, M., A. Jacobo-López, M. Lucero-Chávez, and C. Fall. "Anaerobic treatment of chocolate-processing industry wastewater at different organic loading rates and temperatures." Water Science and Technology 79, no. 12 (June 15, 2019): 2251–59. http://dx.doi.org/10.2166/wst.2019.225.

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Abstract The objective of the present study was to determine the optimum operating temperature of laboratory-scale upflow anaerobic sludge blanket (UASB) reactors during the treatment of a chocolate-processing industry wastewater at medium applied organic loading rates (OLRappl). Four UASB reactors were operated at different temperature (15, 20, 25 and 30 °C) and three OLRappl (2, 4 and 6 kg soluble chemical oxygen demand (CODs)/(m3 d)). The flowrate and the hydraulic retention time were constant (11.5 L/d and 6 h, respectively). The monitored parameters were pH, temperature, CODs, and total and volatile suspended solids. The CODs removal efficiency (RE) and biogas production rate (BPR) were calculated. The 15 °C UASB reactor had the lowest RE (39 to 78%) due to the low operating temperature. Regardless of the OLRappl, the RE of the 20, 25 and 30 °C reactors was high and similar to each other (between 88 and 94%). The BPR of the four UASB reactors had the same behaviour as the RE (BPR of 15 °C: 0.3 to 0.5 Lbiogas/(Lreactor d) (Lb/(Lr d)) and BPR of 20, 25 and 30 °C: 0.5 to 1.9 Lb/(Lr d)).

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Lupton, Nathaniel C., Angélica Sánchez, and Annette Kerpel. "Pacari Chocolate: preserving biodiversity, living without regret." Emerald Emerging Markets Case Studies 8, no. 1 (March 26, 2018): 1–34. http://dx.doi.org/10.1108/eemcs-06-2017-0127.

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Subject area Emerging Markets. Study level/applicability Undergraduate, Masters. Case overview Pacari Chocolate is the flagship brand of SKS Farms CIA Ltda., located in Quito, Ecuador. The company specializes in organic chocolate production which it sells in Ecuador and exports to other Latin American, European and North American markets. The company began operation in 2002, founded by Carla Barbotó and her husband Santiago Peralta. Carla is the Director of SKS and Santiago is General Manager. The case is set just after Santiago negotiated a deal to supply Emirates Airlines with mini bars to be distributed to flight passengers. Santiago is excited about this new deal, which will provide a new revenue stream, enhance brand image and potentially create new customers. Carla and Santiago pursue excellence with their products, as evidenced by over 160 awards, many globally recognized. However, their mission is also very much social in that they seek to improve the lives of Andean farmers, indigenous peoples and broader Ecuadorean society. The principle author uses this case in a course on innovative approaches to engaging emerging market opportunities, in which shared (social + economic) value and the formation of strong national industries are key outcomes, to be addressed through complementary market and non-market entrepreneurship strategies. Expected learning outcomes Expected learning outcomes are as follows: to identify the contextual challenges faced by an emerging market firm, and explain what must be done to overcome them; to identify the role of a firm in developing a national competency in an agricultural product industry; to demonstrate the creation of “shared value” and examine how the social mission of a company can reinforce and sustain its economic value creating activities; and to generate and evaluate options for developing international markets when a firm has limited resources to invest in marketing activities. Supplementary materials Teaching Notes are available for educators only. Please contact your library to gain login details or email support@emeraldinsight.com to request teaching notes. Subject code CSS 3: Entrepreneurship.

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Borda, Armando, Oswaldo Morales, Hildy Teegen, Gareth H. Rees, and Maria Alejandra Gonzalez-Perez. "Addressing Sustainable Rural Development with Shared Value: A Peruvian Model from the Cacao Industry." Sustainability 13, no. 14 (July 19, 2021): 8028. http://dx.doi.org/10.3390/su13148028.

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Here we present a model aimed at contributing to the literature around sustainable supply chains by examining a novel redesign initiative of the chocolate supply chain within the Peruvian cacao (cocoa) industry. Using the Creating Shared Value (CSV) framework, we apply the case study method in examining the Peruvian Cacao Alliance’s experience in redesigning both the stages and relationships within its supply of cacao to the world. Data were collected from both primary and secondary sources and analyzed after coding from categories defined in the literature on CSV. The case demonstrates the opportunity to successfully participate in the supply chains of globally recognized, consumer-facing chocolate brands while simultaneously obtaining social, economic and environmental benefits for the rural communities that supply cacao. While addressing both social and business gains remains fairly important for supply chain members, there are several implementation challenges that need to be considered to achieve the goals of CSV strategies in a sustained way. By analyzing the experience of this particular cacao value chain, we are able to offer practical insight on how to more effectively implement the creating shared value approach, thereby illuminating that it is possible for value generated through such supply chains to be more equitably shared. As such, we provide a valuable initial step in better understanding how the CSV concept applies in practice by identifying its boundary conditions for achieving improved cacao supply chain practices and relationships.

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Mota-Gutierrez, Barbosa-Pereira, Ferrocino, and Cocolin. "Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits." Nutrients 11, no. 4 (April 19, 2019): 884. http://dx.doi.org/10.3390/nu11040884.

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Microbial communities are responsible for the unique functional properties of chocolate. During microbial growth, several antimicrobial and antioxidant metabolites are produced and can influence human wellbeing. In the last decades, the use of starter cultures in cocoa fermentation has been pushed to improve nutritional value, quality, and the overall product safety. However, it must be noted that unpredictable changes in cocoa flavor have been reported between the different strains from the same species used as a starter, causing a loss of desirable notes and flavors. Thus, the importance of an accurate selection of the starter cultures based on the biogenic effect to complement and optimize chocolate quality has become a major interest for the chocolate industry. This paper aimed to review the microbial communities identified from spontaneous cocoa fermentations and focused on the yeast starter strains used in cocoa beans and their sensorial and flavor profile. The potential compounds that could have health-promoting benefits like limonene, benzaldehyde, 2-phenylethanol, 2-methylbutanal, phenylacetaldehyde, and 2-phenylethyl acetate were also evaluated as their presence remained constant after roasting. Further research is needed to highlight the future perspectives of microbial volatile compounds as biomarkers to warrant food quality and safety.

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Kistler, Jordan. "A POEM WITHOUT AN AUTHOR." Victorian Literature and Culture 44, no. 4 (November 4, 2016): 875–86. http://dx.doi.org/10.1017/s1060150316000255.

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These lines begin an “Ode” which has permeated culture throughout the last hundred years. In 1912, Edward Elgar set it to music, as did Hungarian composer Zoltán Kodály in 1964, to commemorate the 700th anniversary of Merton College, Oxford. In 1971, Gene Wilder spoke the opening lines as Willy Wonka in the film Willy Wonka & the Chocolate Factory. The words appear as epigraphs in an eclectic range of novels, including science fiction (Raymond E. Feist's Rage of a Demon King), fantasy (Elizabeth Haydon's The Assassin King), and historical fiction (E. V. Thompson's The Music Makers). They are quoted in an even more varied selection of books, including travelogues (Warren Rovetch's The Creaky Traveler in Ireland), textbooks (Arnold O. Allen's Probability, Statistics and Queueing Theory and R. S. Vassan and Sudha Seshadri's Textbook of Medicine), New Age self-help books (Raven Kaldera's Moon Phase Astrology: The Lunar Key to Your Destiny), autobiographies (Hilary Liftin's Candy and Me, a Love Story) and pedagogical guides (Lindsay Peer and Gavin Reid's Dyslexia – Successful Inclusion in the Secondary School).

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Istiqomah, Nusaibah Al, and Dwi Lestari. "Optimasi Perencanaan Produksi Kue Dan Bakery di Home Industry “SELARAS CAKE” Menggunakan Model Goal Programming." Jurnal Fourier 6, no. 1 (April 4, 2017): 27. http://dx.doi.org/10.14421/fourier.2017.61.27-35.

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This study aimed to: know the model of the production planning problem solving goal programming model without the priority objectives and goal programming model of the priority goals, determine the demand forecast cakes and bakery as well as to determine which is optimal between the two models in determining the amount of production. This research was conducted in bakery products such as cakes and banana muffins, brownies, sponge rollers, greenis, bakery and chocolate pizza bakery. By reviewing of some of the literature, this problem can be solved by using a goal programming models and models without priority objectives programminng goal with the priority goal. Based on the research, production plans generated from both models is identical, ie the amount of production of banana muffins as many as 31 586 units, greenis as many as 31 839 units, sponge rollers as many as 31 839 units, brownies as many as 60645 units, chocolate bakery as many as 16 425 units, and pizza bakery as many as 164 245 units , Meanwhile, on the model of goal programming without priority objectives the company obtained revenue of Rp 426,034,500.00 with a production cost of US $ 147,021,000.00, while the advantages of goal programming models with a priority goal of Rp 376,759,500.00 and production costs Rp 131,006,600.00. This means, if the profit is assumed to revenue minus production costs, then for a greater profit, the company suggested using the model of goal programming without priority objectives for yield greater reductions.

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García-Morales, Marco A., Julio César González Juárez, Sonia Martínez-Gallegos, Gabriela Roa-Morales, Ever Peralta, Eduardo Martin del Campo López, Carlos Barrera-Díaz, Verónica Martínez Miranda, and Teresa Torres Blancas. "Pretreatment of Real Wastewater from the Chocolate Manufacturing Industry through an Integrated Process of Electrocoagulation and Sand Filtration." International Journal of Photoenergy 2018 (2018): 1–7. http://dx.doi.org/10.1155/2018/2146751.

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The purpose of this study was to evaluate the efficiency of removal of suspended solids in terms of turbidity, color, and chemical oxygen demand (COD) when integrating the electrocoagulation process using aluminum sacrificial anodes and the sand filtration process as a pretreatment of wastewater from the chocolate manufacturing plant in Toluca, México. Wastewater from the chocolate manufacturing industry used in this study is classified as nontoxic, but is characterized as having a high content of color (5952 ± 76 Pt-Co), turbidity (1648 ± 49 FAU), and COD (3608 ± 250 mg/L). Therefore, enhanced performance could be achieved by combining pretreatment techniques to increase the efficiencies of the physical, chemical, and biological treatments. In the integrated process, there was a turbidity reduction of 96.1 ± 0.2% and an increase in dissolved oxygen from 3.8 ± 0.05 mg/L (inlet sand filtration) to 6.05 ± 0.03 mg/L (outlet sand filtration) after 120 min of treatment. These results indicate good water quality necessary for all forms of elemental life. Color and COD removals were 98.2 ± 0.2% and 39.02 ± 2.2%, respectively, during the electrocoagulation process (0.2915 mA/cm2 current density and 120 min of treatment). The proposed integrated process could be an attractive alternative of pretreatment of real wastewater to increase water quality of conventional treatments.

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Journal articles on the topic 'Chocolate industry in fiction'

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