Dissertations / Theses on the topic 'Chocolate industry'

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.

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.

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

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.

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.

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

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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Universidade 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.

xii, 139 h. : il. ; 30 cm.
A nivel nacional como internacional, existe actualmente una creciente tendencia por el consumo de productos orgánicos. Esto se debe a que hay una mayor preocupación por parte de los consumidores respecto al cuidado de su nutrición y salud. Ello representa, desde luego, una oportunidad para desarrollar nuevos productos que mantengan una línea saludable dentro de sus características y atributos, y permite identificar un mercado potencial para ingresar, por ejemplo, una nueva línea de chocolates orgánicos, aprovechando que uno de los mejores granos de cacao orgánico en el mundo se produce en el Perú, específicamente en el distrito de Mazamari, en la región Junín, en el centro oeste del Perú, el cual es valorado en los mercados internacionales por su atributo diferenciador de ser un cacao fino de aroma. Para lanzar esta nueva línea de chocolates orgánicos en el mercado peruano, se ha elaborado un Plan de marketing, el cual se ejecutaría a través de la empresa Nestlé, con el propósito de registrar una nueva marca dentro del portafolio de marcas de chocolates que actualmente maneja dicha empresa. Cabe destacar que se ha elegido a Nestlé por su posición de líder en el mercado peruano en el rubro de la chocolatería y confitería, asimismo por su experiencia en acciones de responsabilidad social, pues también con este plan se busca generar un impacto social en la comunidad de Mazamari haciendo uso de una parte de las utilidades obtenidas. La nueva marca de los chocolates orgánicos llevará el nombre de “Pachi” que, en quechua significa ´Gratitudˋ, e irá acompañada del slogan “Placer que hace bien”, pues hace bien tanto a los consumidores como a la comunidad de Mazamari y al medio ambiente. A nivel financiero, el proyecto es viable ya que genera un VAN de S/ 1’183,097.26, y una TIR de 36.55% para el período 2018-2020, además de los beneficios sociales a los que accederán los pobladores de Mazamari
Nowadays, there is a growing trend for the consumption of organic products both nationally and internationally, due to a greater concern from consumers about the care of their nutrition and health. This represents an opportunity to develop new products that keep this line healthy within its attributes, therefore a potential market has been identified to introduce a new line of organic chocolates in the peruvian market, taking advantage that one of the best grains of cocoa in the world is produced in the district of Mazamari in Junin, and are highly valued at international markets for their distinguishing attribute of being a fine aroma cocoa. To launch the new line of organic chocolates to the peruvian market, a Marketing plan has been developed and would be carried out through the company Nestlé, which would work as a new brand within the portfolio of chocolate brands currently run by the company. This company was chosen because of its position as leader in the Peruvian chocolate and confectionery market and also for its experience in social responsibility actions, as it seeks to generate a social impact in the town of Mazamari with part of the profits obtained. The new brand for the organic chocolates will be “Pachi” which means ‘gratitude’ in quechua and will be accompanied by the slogan "Place que hace bien", because it is beneficial for consumers, the community of Mazamari and the environment. At the financial level, the project is viable since it generates a NPV of S/1'183,097.26, and a IRR of 36.55% for the period 2018-2020 in addition to the social benefits in the community of Mazamari
Tesis

El presente trabajo de suficiencia profesional tiene como objetivo desarrollar un plan de marketing para el periodo 2020-2022 que permita a la empresa “Cacao Seed”, productora y comercializadora de chocolate orgánico de alta gama, incrementar sus ventas en el mercado nacional. Con la finalidad de lograr dicho objetivo, se realizó un análisis de la industria de la empresa que permitió identificar las principales variables -tanto externas como internas- que afectan el desempeño de sus ventas. Ante la problemática encontrada en el canal propio, y basados en la investigación realizada, así como la revisión del marco teórico, se propone el desarrollo de un plan de marketing para implementar estrategias que contribuyan a revertir la desaceleración de sus ventas en el canal propio.

Memoria para optar al título de Ingeniero en Alimentos
El chocolate es considerado uno de los productos más importantes dentro del negocio de confitería. Las pérdidas de materias primas durante el 2008 en la fábrica de chocolates alcanzaron los $ 784 millones de pesos y el 25% se concentró en la etapa de fabricación de chocolates. Se utilizó la metodología DMAIC (Definir, medir, analizar, implementar y controlar) para reducir las pérdidas y mejorar los procesos involucrados en las etapas de fabricación de chocolate, a nivel de ingeniería, producción y calidad. Siguiendo la metodología DMAIC se creó un equipo multidisciplinario de trabajo. Se identificaron las causas potenciales de pérdidas en cada etapa del proceso de fabricación, se priorizaron y se asignaron responsables para su implementación. La capacidad del proceso se midió mediante el uso de herramientas estadísticas, obteniendo un sigma inicial de 1,83, y luego de implementar las mejoras el sigma final fue de 3,87. Se crearon planillas para mantener bajo control las mejoras implementadas. Con el uso de la metodología DMAIC implementada, las pérdidas disminuyeron en el proceso de 207,6 kg por día promedio, a 137,3 kg por día promedio, esto significará un ahorro de $ 22 millones de pesos anuales.
The chocolate is considered one of the most important products in the confectionery business. The raw material losses during 2008 in the Manufacture chocolate business reached $ 784 million (chilean pesos) and 25% was focused on the stage of manufacture chocolate. It was used the DMAIC (Define, measure, analyze, implement and control) methodology to reduce losses and improve the processes involved in the stages of chocolate manufacture at the level of engineering, production and quality. Following the DMAIC methodology was created by a multidisciplinary team work. The potential causes of losses was identified at each stage of the manufacturing process, and assigned responsibility people was prioritized for its implementation. The process capability was measured by using statistical tools, obtaining an initial sigma of 1,83, and then implement the improvements was the final sigma 3,87. Spreadsheet were created to keep control of the improvements implemented. Using the DMAIC methodology implemented, the losses in the process decreased from 207,6 kg per day average to 137,3 kg per day average, this will mean was saving of $ 22 million (chilean pesos) per year.

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O chocolate é um alimento bastante consumido no Brasil, sendo o tipo ao leite, um dos mais apreciados pelos brasileiros. O consumo de chocolates com percentuais de cacau acima de 70% pode conferir inúmeros benefícios à saúde, devido aos compostos fenólicos presentes e, portanto, seu consumo deve ser estimulado. No entanto, o acréscimo de cacau nas formulações de chocolate resulta em modificações nas características sensoriais, dentre as quais se destaca o aumento da intensidade do gosto amargo, que é depreciado por muitos consumidores de chocolate. Diante disso, torna-se necessário determinar a quantidade máxima de cacau que pode ser adicionada ao chocolate sem que haja comprometimento da sua aceitação ou rejeição sensorial pelos consumidores de chocolate ao leite, o que pode ser estabelecido por meio da identificação dos limiares hedônicos. Uma vez identificados, os limiares hedônicos podem auxiliar na adoção de estratégias mais acertadas para incentivar o consumo de chocolates com maiores percentuais de cacau para este público. Sendo assim, o objetivo do trabalho foi identificar os limiares hedônicos, Limiar de Aceitação Comprometida e Limiar de Rejeição Hedônica e estudar como as cores de embalagem podem influenciar na aceitação e percepção do gosto doce e gosto amargo dos chocolates. Neste contexto, a Metodologia dos Limiares Hedônicos (MLH) foi aplicada em chocolates comerciais contendo 28%, 34%, 41%, 55%, 70% e 85% de cacau em sua formulação, a fim de verificar a partir de qual percentual de cacau ocorre o comprometimento da aceitação (LAC - Limiar de Aceitação Comprometida) e rejeição sensorial (LRH - Limiar de Rejeição Hedônica). Foram recrutados 110 consumidores de chocolate ao leite, que realizaram cinco sessões de teste de aceitação. Verificou-se que a partir de 37,80% de cacau ocorre o comprometimento da aceitação dos chocolates e a partir de 60,59% de cacau, os chocolates passam a ser rejeitados sensorialmente para o grupo de consumidores participantes do estudo. Na segunda etapa do estudo, 90 consumidores de chocolate ao leite avaliaram o efeito das cores prata, preto e vermelho na aceitação e percepção dos gostos amargo e doce de chocolates comerciais com 28%, 41% e 70% de cacau, classificados como ao leite, meio amargo e amargo, respectivamente. Foi verificado que os chocolates com 28% e 41% de cacau foram aceitos pelos consumidores em todas as cores de embalagem utilizadas. O chocolate com 70% de cacau foi favorecido pelas cores preto e vermelho, no entanto, quando embalado na cor prata, este foi rejeitado. Quanto à intensidade de gosto doce, foi observado que os chocolates ao leite e meio amargo apresentaram as maiores médias, em todas as cores de embalagem. O chocolate amargo foi percebido com maior intensidade de gosto doce quando embalado na cor preta. Quanto à intensidade de gosto amargo, os chocolates ao leite e meio amargo apresentaram menores intensidades que o chocolate amargo, este que foi percebido mais amargo em relação aos outros chocolates quando embalado na cor prata (p≤0,05). Dessa forma, conclui-se que os participantes do estudo podem consumir chocolates com até 37,80% sem comprometimento da aceitação. Chocolates com percentual de cacau a partir de 60,59% são rejeitados sensorialmente pelos consumidores de chocolate ao leite participantes do estudo. A cor preta pode aumentar a intensidade de gosto doce e reduzir a percepção de gosto amargo em chocolates amargos.
Chocolate is a very consumed food in Brazil, being the milk type, one of the most appreciated by Brazilians. The consumption of chocolates with cocoa percentage above 70% can confer numerous health benefits due to the phenolic compounds present and therefore their consumption should be stimulated. However, the increase of cocoa in chocolate formulations results in changes in sensory characteristics, among which the increase in the intensity of bitter taste, which is depreciated by many chocolate consumers, is highlighted. In view of this, it is necessary to determine the maximum amount of cocoa that can be added to the chocolate without compromising its acceptance or sensorial rejection by consumers of milk chocolate, which can be established by means of the identification of hedonic thresholds. Once identified, the hedonic thresholds may help in the adoption of better strategies to encourage the consumption of chocolates with higher percentages of cocoa for this public. Therefore, the objective of the study was to identify hedonic thresholds, compromised acceptance threshold and Hedonic Rejection Threshold and to study how packaging colors can influence the acceptance and perception of sweet taste and bitter taste of chocolates. In this context, the Hedonic Threshold Methodology (MLH) was applied in commercial chocolates containing 28%, 34%, 41%, 55%, 70% and 85% of cocoa in its formulation, in order to verify the percentage of cocoa occurs the compromise of acceptance (CAT - Compromised Acceptance Threshold) and sensorial rejection (HRT - Hedonic Rejection Threshold). A total of 110 consumers of milk chocolate were recruited, who performed five acceptance test sessions. It was verified that from 37.80% of cocoa occurs the compromise of the acceptance of chocolates and from 60.59% of cocoa, the chocolates are now sensorially rejected for the group of consumers participating in the study. In the second stage of the study, 90 consumers of milk chocolate evaluated the effect of silver, black and red colors on the acceptance and perception of the bitter and sweet tastes of commercial chocolates with 28%, 41% and 70% of cocoa, classified as milk , semisweet and bitter, respectively. It was found that chocolates with 28% and 41% cocoa were accepted by consumers in all packaging colors used. Chocolate with 70% cocoa was favored by the colors black and red, however, when packed in silver, this was rejected. Regarding the intensity of sweet taste, it was observed that milk chocolates and bitter medium had the highest averages, in all packaging colours. The bitter chocolate was perceived with greater intensity of sweet taste when packaged in black color. As for the intensity of bitter taste, the milk chocolates and bitter medium presented lower intensities than the bitter chocolate, which was perceived more bitter than the other chocolates when packed in silver colour (p≤0.05). Thus, we conclude that the study participants can consume chocolates with up to 37.80% without compromising acceptance. Chocolates with a percentage of cocoa from 60.59% are sensorially rejected by consumers of milk chocolate. The black color can increase the intensity of sweet taste and reduce the perception of bitter taste in bitter chocolates.

El mercado objetivo del proyecto es la población de Lima metropolitana, en los NSE A, B y C. Asimismo, la demanda se ajustó con los resultados de la encuesta con la intención de compra de 60%. Con estas consideraciones la demanda estimada es de 575,551 frascos de mantequilla de castañas con chocolate al iniciar el proyecto con una oferta objetivo de 294,131 frascos el primer año y 575,551 para el quinto año de funcionamiento (último año). Los competidores actuales en el mercado limeño son la empresa Ferrero con el producto Nutella, Wong con su propia crema de avellanas (Producida por Wilhellm Reuss GmbH & Co. KG), Krüger Gruppe con el producto Pasta Nussa, Congra Food con el producto Peater Pan Peanut Butter, Tottus con su crema de avellanas (Producida por Nutkao S.R.L.) y finalmente la empresa peruana Unión con la mantequilla de maní Unión.
Trabajo de investigación

Cette étude examine les implications de la responsabilité sociale des entreprises (RSE) des entreprises transnationales (ETN) appliquée à leurs chaînes de valeur. Prenant le cas d'un projet de certification de la durabilité du cacao UTZ au Ghana, l'étude analyse le processus de mise en œuvre d’un projet de la RSE et ses résultats localement. La chaîne mondiale du cacao et du chocolat (GCCC) est un cas particulièrement intéressant pour cette étude car elle est confrontée à des défis complexes en matière de durabilité, notamment l'extrême pauvreté des planteurs de cacao et la dégradation de l'environnement dans les zones de production. Par conséquent, des multiples projets de RSE se sont généralisés au cours des dernières décennies. L'étude interroge comment les stratégies de RSE affectent les conditions de durabilité et qui en bénéficie finalement. Ainsi, elle met l'accent sur les changements dans l'organisation du secteur cacao au niveau local au Ghana et sur les perspectives futures des planteurs de cacao. L'étude révèle que la RSE aide plutôt les ETN à accroître leur influence sur la production locale de cacao au lieu de surmonter les principaux défis de durabilité dans la GCCC
This study engages with the implications of a Corporate Social Responsibility (CSR) of Transnational Corporations (TNCs) in their supply chains. Taking the case of an UTZ cocoa sustainability certification project in Ghana, the study examines the implementation process of a transnational CSR intervention and its local outcomes. The Global Cocoa-Chocolate Chain (GCCC) is a particular interesting case for this study because the GCCC is facing complex sustainability challenges, most notably the extreme poverty of millions of cocoa farmers and environmental degradation in production areas, and therefore, CSR projects became widespread over the past decades. The study explores how CSR strategies affect sustainability conditions in a supply chain and who is finally benefitting from it. Thereby, it puts a particular emphasis on changes in the organization of the local level Ghana’s cocoa sector linked to CSR and in farmers perspectives. The study reveals that CSR rather helps TNCs to increase their influence over local cocoa production instead of overcoming key sustainability challenges in the GCCC

L’objectif de cette thèse est la caractérisation technologique et typologique des industries lithiques du site de Proskynas en Grèce Centrale durant le Néolithique Récent (NR) et le Bronze Ancien (BA). En comparant ce corpus avec les industries lithiques régionales publiées jusqu’à présent et en contrôlant les techniques par l’expérimentation archéologique, cette étude révèle la contribution de l’industrie lithique dans la compréhension de la transition du Néolithique Récent au Bronze Ancien. L’approche méthodologique envisage une description analytique de tous les objets débités. L’analyse de la base de données ainsi constituée se fonde sur l’étude technologique et typologique approfondie par matière : obsidienne, silex chocolat et silex brun clair. Cette méthode permet de reconstituer mentalement les chaînes opératoires mises en œuvre et de reconnaître les gestes techniques appliqués. La composition des descripteurs analytiques et le croisement multi varié intra-situ et inter-situ des résultats obtenus révèlent une production de lames et d’éclats sur matières locales et importées. La variabilité régionale des chaînes opératoires et des supports débités caractérise le NR. Le BA affiche une grande homogénéité dans les conceptions opératoires et une remarquable standardisation des lames débitées surtout sur obsidienne. L’analyse typologique privilégie la description détaillée des produits confectionnés en outils (supports et retouche). La typologie des outils retouchés, la morphométrie des produits exploités bruts de débitage et sans traces d’utilisation macroscopiques sont des facteurs qui varient aussi bien entre les trois matières principales qu’entre les deux périodes (NR et BA)
The objective of this thesis is the technological and typological characterization of the lithic industries at the site of Proskynas in Central Greece during the Late Neolithic (LN) and the Early Bronze Age (EBA). By comparing this corpus with the regional lithic industries published to date and by verifying manufacturing techniques through archaeological experimentation, this study elucidates the contribution of the stone industry to the understanding of the transition from the Late Neolithic to Early Bronze Age.The methodological approach envisages an analytical description of all the produced objects. The analysis of the database so constituted is based on the technological and typological study deepened by material: obsidian, chocolate silex and light brown silex. This method allows to reconstitute mentally the chains operating implemented and to recognize technical gestures applied. The composition of the analytical descriptors and the intersection multi-varied intra-situ and inter-situ of the obtained results reveal a production of blades and flakes on local and imported materials. The regional variability of operating chains and of debited supports characterizes the LN. The EBA shows a great homogeneity in the operational conceptions and a remarkable standardization of blades produced especially on obsidian. The typological analysis emphasizes the detailed description of tools manufactured (supports and retouch). The typology of the retouched tools, the morphometrie of the products exploited raw debited and without macroscopic traces of use are factors which vary between the three major materials and the two periods (LN and EBA)

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Se realizará el cálculo de la red interna y externa del gas natural para su implementación en una planta industrial (MACCHU PICCHU FOODS) dedicada a la fabricación de chocolate y productos derivados del cacao, ubicada en el departamento de Ica, provincia de Pisco. La instalación de las redes y la infraestructura necesaria para la implementación y puesta en marcha del sistema de distribución del gas natural por redes, abarca desde el cruce de la av. Fermín Tanguis con la Av. San Clemente en la provincia de Pisco, donde se halla ubicado el punto de derivación (punto de empalme) y finaliza en la fachada de la planta industrial; toda la red externa tiene una longitud de 6000 metros de tubería y 160mm de diámetro. La red interna cuenta con cuatro equipos donde se va alimentar con el combustible (Gas Natural), para ello se va realizar los cálculos para determinar el caudal, el diámetro de la tubería y la pérdida de la energía final, también cuenta con una Estación de Regulación y Medición Primaria (ERMP) ubicada en la fachada del predio y una Estación de Regulación y Medición Secundaria (ERMS) ubicada aguas arriba de la Cadera. Las ecuaciones para calcular el dimensionamiento, las presiones, los caudales y las pérdidas de energía de la red interna y red externa sean ecuaciones conocidas que se mencionan en libros y Normas del área a desarrollar.
Trabajo de suficiencia profesional

Determina que la asociatividad influye en el desarrollo sostenible de los productores cacaoteros de la provincia de Los Ríos del Ecuador. Los resultados indican que la estrategia de asociarse en el sector, logra mejorar la calidad y oferta productiva de cacao, así también, contribuye a incrementar los ingresos de los agricultores y mejora su entorno social. Las capacitaciones que realizan las asociaciones en los aspectos ambientales tienen impactos no perjudiciales en la conservación del medio ambiente. Sin embargo, los resultados muestran también, que existen oportunidades de mejoras en cuanto a la eficacia administrativa, es decir, se puede mejorar la función de la dirección en las asociaciones, de igual manera, es necesaria la cooperación que debe existir por parte del socio hacia la organización. Se realiza, también, un análisis de la asociatividad para conferir el atributo de importante a la misma, dado por su contribución a la cohesión social, capital social, desarrollo local, al desarrollo territorial y competitividad, aspectos relacionados con el desarrollo sostenible. Se indica el contexto donde los productores cacaoteros practican la asociatividad, las leyes e instituciones que ofrecen amparo y beneficios. Se analiza los tipos de asociaciones y su intencionalidad económica. Se establece una metodología para medir la asociatividad y el desarrollo sostenible a través de las percepciones y prácticas de los productores cacaoteros. Se presenta una propuesta de un plan estratégico para una asociación cacaotera con el objetivo de plantear estrategias congruentes con la naturaleza del negocio, así también, mejoras en la función de dirección que permitan fortalecer la asociatividad a largo plazo. Se establece estrategias que se derivan del diagnóstico inicial proveniente del análisis interno y externo generalizado de las asociaciones, datos que provienen de la encuesta realizada.
Tesis

La thèse vise à expliquer pourquoi la population guadeloupéenne renonce au goût de sa nourriture locale traditionnelle en privilégiant les denrées importées de la colonie. Nous avons tenté d'observer anthropologiquement le guadeloupéen à travers ses pratiques alimentaires au quotidien, afin de déceler quels sont les rapports qui conditionnent favorablement son comportement pour le goût d'une nourriture occidentale. L'époque qui nous concerne marque ici la période coloniale et la résistance de la dernière chocolaterie en Guadeloupe (1920- 1951) qui se présente comme un élément moteur durant une période d'incertitude et d'inégalité économique. Il s'agit avec cette thèse de découvrir le caractère distinctif de la représentation du guadeloupéen, entre la consommation du chocolat local et le chocolat industriel. Face à ces modifications d'usages alimentaires qui déterminent une histoire un lieu un mode de vie, nous nous posons la question : Existe-t-il dans les us et coutumes des ressources du guadeloupéen un aliment qui implique une inégalité pour la préférence du goût d'un produit importé ? Nous notons et montrons qu'à travers le comportement des guadeloupéens malgré les ressources locales extrêmement nutritives comme le cacao, une indifférence du goût des produits -pays n'a cessé de se développer au point de voir les produits du colonisateur s'imposer même que la mainmise économique est générale
The thesis aims to explain why the Guadeloupe population renounces its traditional taste of local food by focusing on imported food in the colony. We tried to anthropologically observe Guadeloupean food for daily use to identify what reports favorably condition in contrast to the taste of Western food. The period that concerns us is the colonial period and the resistance of the last chocolate in Guadeloupe (1920- 1951) which presents itself as a driving force during a period of uncertainty and economic inequality. It is with this thesis to discover the distinctive characteristics of Guadeloupe, between the consumption of local industrial chocolate. Faced with these changes that determine food uses of a story, a place, and a way of life, we ask ourselves the question: Is it in the customs of Guadeloupe resources a food that involves unequal to the preference of taste an imported product? We note and show that through the behavior of Guadeloupe despite the highly nutritious local resources such as cocoa, indifference taste -country products has continued to grow to the point of view of the colonizer products prevail as economic stranglehold is general

Defence date: 28 April 1995
Examining Board: Prof. Albert Carreras (Universitat Pompeu Fabra, Barcelona, supervisore) ; Prof. Peter Hertner (IUE, supervisore esterno) ; Prof. René Leboutte (IUE) ; Prof. Ulrich Wengenroth (Technische Universität, München) ; Prof.ssa Vera Zamagni (Università di Bologna)
First made available online: 30 August 2016

This master dissertation is based on a research conducted in order to answer the question ‘How different chocolate brands influence our chocolate perception and buying behavior?’. This research was conducted with a sample of 101 respondents through a structured questionnaire. All data acquired were analyzed in the SPSS software, due to its huge potential to compare different variables, that is, different aspects of data. The main aim of this research is to compare three chocolate brands, namely Milka, Lindt and Richart. Differences between these brands in every aspect of marketing mix and positioning strategies should explain some of consumers’ perceptions and chocolate preferences. The indirect aim of this research is to show some of the overall chocolate consumption patterns of the representative sample of the population. More precisely, it explains patterns of respondents’ buying behavior, their motivations and different perceptions and attitudes regarding this issue. Apart from this, this master dissertation provides an overview of the global chocolate industry and market, overall chocolate consumption, as well as some major principles of brand building and management, in line with the subject. All the information from this thesis are aimed to marketing managers who would like to get some strategic insights connected to this matter, to all researchers and professionals who would like to have a closer look at chocolate industry and chocolate consumption patterns, to marketing students who would maybe like to conduct a similar research one day and finally to all chocolate lovers, who want to study their passion a bit more deeply from scientific point of view.
Esta dissertação de mestrado é baseada numa pesquisa realizada a fim de responder à pergunta ‘Como as diferentes marcas de chocolate influenciam a percepção de chocolate e o respectivo comportamento de compra?’. Esta pesquisa foi realizada com base numa amostra de 101 entrevistados através de um questionário estruturado. Todos os dados adquiridos foram analisados no software SPSS, devido ao seu enorme potencial para comparar diferentes aspectos dos dados. O principal objetivo desta pesquisa é comparar três marcas de chocolate - Milka , Lindt e Richart. As diferenças entre as marcas em todos os aspectos do marketing mix e estratégias de posicionamento devem explicar algumas das percepções dos consumidores e preferências de chocolate. O objetivo indireto desta pesquisa é mostrar alguns dos padrões gerais de consumo de chocolate da amostra representativa da população. Mais precisamente, explicar os padrões de comportamento de compra dos entrevistados, suas motivações e diferentes percepções e atitudes em relação a este assunto. Além disso, esta dissertação de mestrado apresenta uma visão geral da indústria e mercato global de chocolate, o consumo total de chocolate, bem como alguns dos principais princípios de construção e de gestão de marca, de acordo com o assunto. Todas as informações desta tese são destinados a executivos de marketing que gostariam de obter alguns dados estratégicos ligados a este assunto, a todos os pesquisadores e profissionais que gostariam de ter um olhar mais atento sobre a indústria de chocolate e padrões de consumo de chocolate, para os estudantes e investigadores de marketing que pretendam realizar uma pesquisa semelhante e, finalmente, para todos os amantes do chocolate, que querem ver estudada a sua paixão mais profundamente a partir do ponto de vista científico.

This study examines the social enterprise Fairafric which generates social impact in the chocolate industry by shifting chocolate production to Africa. The two central questions of the present analysis are how the entrepreneurial structure of Fairafric contributes to Fairafric’s success regarding social impact in the chocolate industry and commercial success on the chocolate market and how Fairafric acquires competitive advantages on the chocolate market. At first, a literature review on social enterprises and entrepreneurial structures, an overview of the global chocolate industry’s value chain, and a presentation of Fairafric are provided as factual basis. The first part of the analysis focuses on how Fairafrics entrepreneurial structure contributes to Fairafric’s social and commercial success. For that purpose the social entrepreneurship process framework of Lumpkin et al. (2013) is applied. The second part of the analysis focuses on how the business strategy of Fairafric enables Fairafric to acquire competitive advantages on the chocolate retail market. For this purpose, the differentiation strategy analysis framework of Michael Porter is applied to Fairafric’s business strategy. The results of the analysis show that Fairafric has a strong entrepreneurial orientation that positively affects Fairafric’s social impact and business performance. Furthermore, the analysis shows that Fairafric has acquired significant competitive advantages because of a strong market differentiation of the brand, brand purpose, the products and the communication. On a general level, the thesis shows how entrepreneurial tools are suitable and effective in order to achieve social impact.
Este estudo examina a empresa social Fairafric que gera impacto social na indústria de chocolate através da deslocação da sua produção de chocolate para África. As duas questões centrais da análise são como a estrutura empresarial da Fairafric contribui para o seu sucesso em relação ao impacto social na indústria do chocolate e ao sucesso comercial no mercado de chocolate e como a Fairafric adquire vantagens competitivas neste mercado. No início apresenta-se uma revisão da literatura sobre empresas sociais e estruturas empresariais, uma visão geral da cadeia de valor da indústria global de chocolate e da Fairafric. A primeira parte da análise enfoca como a estrutura empresarial da Fairafric contribuiu para o seu sucesso social e comercial. Para esse fim, aplica-se a estrutura do processo de empreendedorismo social de Lumpkin et al. (2013). A segunda parte da análise concentra-se em como a estratégia empresarial de Fairafric lhe permite adquirir vantagens competitivas no mercado retalhista de chocolate. A este respeito, a estrutura de análise da estratégia de diferenciação de Michael Porter é aplicada na estratégia de negócios da Fairafric. Os resultados da análise mostram que a Fairafric tem uma forte orientação empresarial que afecta positivamente o impacto social e o desempenho empresarial de Fairafric. Além disso, a análise mostra que a Fairafric adquiriu vantagens competitivas significativas devido a uma forte diferenciação de mercado da marca, do propósito da marca, dos produtos e da comunicação. A tese mostra como as ferramentas empresariais são adequadas e eficazes para alcançar o impacto social.

碩士
國立暨南國際大學
管理學院經營管理碩士學位學程碩士在職專班
105
Due to the changes in the lifestyle of people in Taiwan, the demand side and the supply side of the tourism development have risen sharply. The traditional industries have gradually transformed, and the government has promoted the tourism development through the local cultural industries. The business philosophy of Feeling18 chocolate workshop (Feeling18) is to contribute to the community. During the development of Feeling18 at local, it drives the local tourism industry and activates the local economy by combining non-profit organizations, local governments, local leisure industry and local agricultural products with its successful marketing experiences. In this study, case study was conducted with Feeling18 as the research object. The data related to the research were collected, analyzed, collated and integrated respectively. Product marketing strategy and three dimensions of corporate social responsibility were used to analyze the data to provide a tourism development guide for other enterprises or local governments. Based on the above, the conclusions and recommendations of this study can be summarized as six points. First, try to develop some unique goods which are linked to the local characteristics of the industry. Second, to strengthen the core values of enterprises, gathering consensus from staffs and to implement the corporate philosophy. Third, enterprises should take part in planning about integrating local resources by using scientific technology. Fourth, local aesthetic education is a starting point to develop a local tourism industry. Fifth, enterprises can cooperate with the public sector of government to improve the business implementation by linking with the government credibility. Finally, communication platform for local tourism industry can be established to gather consensus from society concerning the balance between the development of tourism and the protection of the ecological environment.

This case study focuses on the panoply of decisions about the CEO who should lead the firm "Imperial" in a turnaround period, at the beginning of the 21st century. Imperial, the largest Portuguese chocolate producer, was founded in 1932. With a portfolio of brands with great awareness in the Portuguese market, the company presented, in the last years of the 20th century, unsatisfactory results and performed at a level well below its full potential. Given the strategic needs that the external context created, and the style of management adopted, the continuity of the CEO was called into question. This study looks at the impact of CEO change at this stage of a company's life cycle, making a cost-benefit analysis of this change. The main conclusion of this thesis is that there must be a fit between: the needs of the business, determined by the stage of decline and by the type of maladaptation of the business; and the CEO's competencies regarding professional and personal characteristics. Finally, a reflection is made on two dilemmas that may arise: internal or external, turnaround or industry expert. In addition to a complete literature review that familiarizes readers with the subject of turnaround and CEO change, and the case study of Imperial that allows greater applicability of theoretical concepts to reality, this dissertation includes notes and useful suggestions for those who intend to present this case study in a classroom environment.
Este caso de estudo foca-se na panóplia de decisões acerca do CEO que deve liderar a empresa “Imperial” num período de turnaround, no início do século XXI. A Imperial, a maior produtora de chocolates portuguesa, foi fundada em 1932. Com um portfolio de marcas com enorme reconhecimento no mercado português, a empresa apresentava, nos últimos anos do séc. XX, resultados pouco satisfatórios e tinha um desempenho bastante aquém do seu potencial. Tendo em conta as necessidades estratégicas que o contexto externo criava e o estilo de gestão adotado, a continuidade do CEO foi posta em causa. Este estudo debruça-se sobre o impacto da alteração do CEO nesta fase do ciclo de vida de uma empresa, fazendo uma análise custo-benefício desta mudança. A principal conclusão desta tese é que deve existir uma correspondência entre: as necessidades do negócio, determinadas pelo estado de declínio e pelo tipo de má adaptação do negócio; e as competências do CEO, em termos de características profissionais e pessoais. Por fim, é feita uma reflexão sobre dois dilemas que podem surgir: interno ou externo, especialista em turnaround ou na indústria. Para além de uma completa revisão literária que familiariza os leitores com o tema do turnaround e da alteração do CEO, e do caso prático da Imperial que permite uma maior aplicabilidade dos conceitos teóricos à realidade, esta dissertação inclui apontamentos e sugestões úteis para os que pretendem apresentar este caso de estudo em ambiente de aula.

碩士
國立暨南國際大學
管理學院經營管理碩士學位學程碩士在職專班
102
Due to the development of economic that promotes national income, it also changes people's values.People emphasize the quality of life and enjoy the food and change the consumption patterns . While the consumer spending, they not only focus on external feelings, but also start to pay attention to internal and formation of the“inner experience”.The formerly marketing model, in essence, mostly focuses on the product's functionality and efficiency gains with the emphasis on describing product features and find a competitive advantage to attract issued by consumers. But Pine II & Gilmore (1999) , they are two scholars and have different points. They now believe that economic development is entering a new area that the economic behavior of the core has been around on the stage of experience. The new trend becomes that it has already exceeded the way which sales of products and services offered. It also provides a variety of actuarial experience with precision design and intends to operate career as a stage performance. It wants to stay unforgettable memories in the minds of consumers. In the cycle of commodity sales, the packaging plays an important role. It was a symbol of brand and product . Chocolate industry through the packaging that gives the chocolate with soul and personality that instigates the consumer's taste buds. This research is to discuss the product and packaging design that gives consumer with the sense of visual and taste experience point based on Fournier’s preliminary model of brand relationship quality and its effect on relationship stability. The purpose of this study is to establish a brand relationship quality model with Taiwan handmate chocolate industry . We collect and conduct information with interviewing a case company to access the result as to how to improve competitiveness of Taiwan handmate chocolate brand. The results showed that: Chocolate business of packaging design and product presentation can stimulate consumers' visual and taste experience, thus positively affect the brand relationship quality and contributed to the stability of the relationship. Packaging design more sophisticated, overall texture better. Overall texture better, the consumer with the quality of products more certainly. The consumer with the quality of products more certainly, his satisfaction is also higher for brand evaluation. In terms of product presentation, consumers care about that the purity level of chocolate, chocolate amount, shape and color of the rich or not. If Taiwan handmate chocolate brand accord to consumer needs that designed chocolate products , it will be helpful to increase consumer’s satisfaction and establish a good brand relationship quality.

My venture into the field of ABET (Adult Basic Education and Training) began in 1994 as a community based tutor and coordinator of ABET programs. In the past six years, setting up and co-ordinating ABET programs together with individuals and organisations, has been my main endeavour. This experience has led me to the realisation that the key to successful literacy programmes is attendance and the motivation of learners. Since I have not had much experience working within industry, my impressions and picture of ABET classes conducted at the workplace have always been vague, so I chose this area of focus for two reasons. Firstly, this would widen my knowledge in workplace literacy programmes by reading widely on the topic, and secondly, it would afford me the opportunity to meet and find out attitudes from learners themselves. I would be able to find out and see personally what is actually taking place at the floor level in ABET classes in this sector. Since ABET classes are offered to learners at the workplace, I wanted to know about their aspirations and gain first hand knowledge of their motivation to attend, more so because of the current focus on the promotion of literacy in commerce and industry. Thus, this study aims to find out whether workers are motivated to attend ABET classes in the workplace. The place where I conducted my research is the Beacon Sweet and Chocolate factory in the Mobeni Industrial area of Durban, Kwa Zulu Natal.
Thesis (M.Ed.) - University of Natal, Durban, 2000.

碩士
國立臺灣科技大學
管理學院MBA
102
Mobile market has grown significantly in these past few years and still is anticipated to continue on at least in the coming three years. Everyone is being impacted by the mobile revolution and is quickly switching to smartphones with better functions to enhance their quality of life. This has directly triggered the development of mobile applications to further provide support for everyone’s daily life. Almost every developer can produce his own mobile applications. However what edge will differentiate one good application with the others? Isn’t it easy to copy others’ ideas and to develop it to an application? How about expanding into oversea markets with this application? In this research, the author will study expansion strategy for mobile application development company through case study of CHOCOLABS, a three-year-old mobile application development start-up in Taiwan. This company decided to venture South East Asia markets with Indonesia as its first stop. The author will analyze how CHOCOLABS’ management team comes into the decision on moving its wing to explore Indonesia market. Strategies adopted by the company to embark on this expansion will also be studied through direct interviews with key management personnel.