To see the other types of publications on this topic, follow the link: Chocolate industry.
Journal articles on the topic 'Chocolate industry'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 journal articles for your research on the topic 'Chocolate industry.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
1
Trgovac, Mirela, Ivana Flanjak, Đurđica Ačkar, Drago Šubarić, Jurislav Babić, Borislav Miličević, Antun Jozinović, and Veronika Barišić. "Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling." Croatian journal of food science and technology 14, no. 2 (December 15, 2022): 182–93. http://dx.doi.org/10.17508/cjfst.2022.14.2.03.
Full textAbstract:
he chocolate industry is constantly developing new products with different fillings, toppings, flavours, etc. Chocolates with alcoholic filling are popular, especially with young adults. In chocolates with alcoholic filling different kinds of thickeners can be used to increase the viscosity of the filling and make production easier. In this study, we examined cocoa shells, a by-product of the chocolate industry, as a new ingredient and thickener of an alcoholic filling. Chocolates with bitter herbal liqueur were produced in a ball mill with four different fillers. A comparison of guar gum and cocoa shell as thickeners was conducted. The influence of the filling ingredients on the stability of the filled chocolate was determined by measuring colour and gloss over 30 days of accelerated fat bloom. The results showed that chocolates for which the cocoa shell was used were more stable than chocolates where guar gum was used. Evaluation of sensory properties of chocolates with bitter herbal liqueur and different thickeners was conducted by the trained sensory panel. The highest-rated, after sensory assessment, were dark chocolates that contained cocoa shells in the filling. Also, an online questionnaire was conducted to examine consumer preference for a new product. According to the results, it can be concluded that the production of this chocolate would be desirable.
2
Shandrivska, O., and K. Atamanchuk. "RESEARCH OF THE MARKET OF CHOCOLATE AND CHOCOLATE PRODUCTS IN THE WORLD." Journal of Lviv Polytechnic National University. Series of Economics and Management Issues 8, no. 1 (February 1, 2024): 43–61. http://dx.doi.org/10.23939/semi2024.01.043.
Full textAbstract:
Purpose. The aim of the work is to present the results of a comprehensive analysis of the world market of chocolate products. Research methods.To achieve the goal of the research, the article uses a set of scientific methods, in particular: comparative and statistical analysis – to study the peculiarities of the development of the world market of chocolate products; problem-oriented – to identify the main problems of the economic development of the chocolate market and identify the factors affecting it; statistical analysis – for the interpretation of the global production of cocoa beans in the period 2020–2023, the dynamics of the shares of countries – the leaders in export and the shares of the largest countries – importers of chocolate products in the world; index method – for evaluating the concentration levels of the world market of chocolate products. Findings. An assessment of the market concentration of the world’s companies producing chocolate and chocolate productswas carried out: in 2022, the Herfindahl-Hirschman index was 1814.863; the market concentration index for the studied companies was 43.07, which indicates the average level of monopolization in the world market of chocolate and chocolate products. Linda index showed that the four most profitable companies: Mars Incorporated, Mondelez International, Ferrero Group, Hershey formed a stable oligopoly. The Gini index (0.416) showed the average unevenness of income distribution between the largest companies – producers of chocolate on the world market. The analysis of the economic situation of the world market of chocolate products made it possible to identify the main factors influencing the development of this industry in 2020–2023, namely: decrease in the supply of cocoa beans, due to the closure of borders between states due to the pandemic and a decrease in their yield; increase competition from other confectionery products. Chocolate consumption in developed markets such as Europe and North America remains stable, while sales growth in emerging markets has slowed; according to chocolate manufacturers, there is a growing awareness of consumers about the health and benefits of food, which contributes to the growth of demand for dark chocolate, chocolates with reduced sugar content, healthy additives and organic components, and chocolate – premium class.; according to chocolate manufacturers, there is a growing awareness of consumers about the health and benefits of food, which contributes to the growth of demand for dark chocolate, chocolates with reduced sugar content, healthy additives and organic components, and chocolate – premium class; an important trend in the development of the global chocolate market is the increasing integration of advanced technologies, such as artificial intelligence, machine learning and blockchain, which are used to improve the efficiency of development and product quality; key industry players are making significant investments that are expected to drive innovation and expansion in the global chocolate market. These investments are aimed at developing new assortment items and expanding distribution networks, which, in turn, will stimulate potential demand; the growth of e-commerce has impacted the chocolate industry, providing customers with easy options to buy chocolate online. Chocolate brands have been able to establish a more direct relationship with consumers through direct sales, and online platforms have made it easier to find chocolate products. Overall, despite bottlenecks in chocolate supply chains and competition in the confectionery industry, the prospects for the global chocolate market in terms of growth in consumer demand, innovation in technology and changing consumer preferences, investment from key players in the industry are optimistic. It is expected that in 2023–2030, the global chocolate market will show constant positive growth. Practical implications. The results of this study may be useful for the subjects of the global market of chocolate and chocolate products, which are aimed at developing foreign economic activity. The available data highlights the factors that are most crucial for the development of the chocolate and chocolate products industry, which provides a better understanding of the functioning of the global chocolate and chocolate products market. Originality/value.The article examines the world market of chocolate and chocolate products: the industry of cocoa bean production and the dynamics of world prices for these products are analyzed; export and import indicators of chocolate movement between countries are determined; an assessment of the concentration of the world chocolate market was carried out using the Herfindahl-Hirschman index, the concentration index, the Lind index and the Gini index. The companies that occupy the largest share of the studied market have been identified.
3
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.
Full textAbstract:
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.
4
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.
Full textAbstract:
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.
5
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.
Full textAbstract:
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.
6
Muda, Haris, and Nuri Aslami. "FACTORS INFLUENCING BRAND IMAGE TO SILVERQUEEN CHOCOLATE PURCHASE DECISIONS." Journal Of Social Research 1, no. 5 (May 13, 2022): 371–76. http://dx.doi.org/10.55324/josr.v1i5.102.
Full textAbstract:
Background: The chocolate industry is one of the industries whose opportunities are quite large with increasing competition. Various chocolate brands such as Silverqueen, Cadbury, Toblerone, and others are trying to compete in the chocolate market.
Objective: To find out the factors that influence the decision in the purchase of Silverqueen chocolate on PT. Mas Permai City branch of Pekanbaru city.
Methods: This research uses a quantitative approach with primary data sources from interview results and secondary data from company data. The data is then analyzed with quantitative descriptive analysis.
Results: It is expected of the company to price Silverqueen brand chocolates more. Because looking at the lowest number of brand image indicators about the price of Silverqueen brand chocolate affordable for Silverqueen brand chocolate consumers, then the company should pay more attention to the market price of Silverqueen brand chocolate to be more in demand outlet owners in buying Silverqueen chocolate.
Conclusion: It is expected for the company to pay attention to any kind of factors that influence the purchase decision
7
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.
Full textAbstract:
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
8
Lirag, Ma Teresa B., and Ramona Isabel S. Ramirez. "Setting the Sweet Spot: Price Determination for Local Chocolates in the Philippines." Journal of Economics, Management and Trade 30, no. 4 (April 3, 2024): 46–56. http://dx.doi.org/10.9734/jemt/2024/v30i41204.
Full textAbstract:
A research study was conducted to assess the price sensitivity and determine the optimal pricing strategy of locally produced chocolate in Bicol region, Philippines. Selected respondents were interviewed composed of cacao farmers, processors/entrepreneurs and chocolate consumers using purposive random sampling procedure. They were from different location and provinces who have knowledge on cacao production and consumption. Data were gathered using survey questionnaire and key informant interview (KII) based on Van Westendorp Price Sensitivity Meter tool. Result of the study showed that the acceptable price range of the locally produced chocolate is between the point of marginal cheapness (PMC) at Php 1.20 per gram (or $2.16/100grams) and point of marginal expensiveness (PME) at Php 2.00 per gram (or $3.60/100grams). The values outside these range will result in declining number of potential buyers because the locally produced chocolate is either too cheap or too expensive. Furthermore, the optimal price where respondents feel the locally produced chocolate is not too expensive and will not question the quality of the product is Php 1.60 per gram (or $2.88/100grams). This is the best price that does not only satisfy the demand of chocolate customers for affordable price but also maximize profit of the producers. This result will provide valuable insights on the potential marketability of locally produced chocolates, make informed pricing decisions, assess price competition with the leading and known brands of chocolates and will allow local chocolate entrepreneurs and businessmen to set prices that optimize profitability while ensuring consumer acceptance and satisfaction. Likewise, this will provide a holistic picture for the success of the local chocolate industry and make it globally competitive in the future.
9
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.
Full text
10
Muhammad, D. R. A., F. Zulfa, D. Purnomo, C. Widiatmoko, and D. L. N. Fibri. "Antioxidant activities and physical properties of milk chocolate enriched with plant-based functional ingredients." Food Research 7, Supplementary 1 (August 15, 2023): 268–75. http://dx.doi.org/10.26656/fr.2017.7(s1).6.
Full textAbstract:
The improvement of health-promoting properties of chocolate is a nowadays trend in the food industry. Plant-based foods, such as mung bean, fenugreek seed and moringa leaf, are well-acknowledged to have functional properties which are beneficial for health. Nevertheless, incorporating these materials into chocolate may affect the character of chocolate. This research, therefore, aimed to study the effect of powdered mung bean, fenugreek seed and moringa leaf addition on the antioxidant activity and physical properties of milk chocolate. The materials were added in a range of 5-15%. Antioxidant properties, including total phenols, total flavonoids and DPPH-radical scavenging activity as well as colour and texture were thoroughly analysed. The results showed that the addition of mung bean, fenugreek seed and moringa leaf significantly improved the antioxidant activity of milk chocolates. The addition of the above-mentioned materials also had a significant impact on the physical properties of the products. However, the effect was ingredient type-dependent, and thus it indicates the importance of ingredient selection in the making of functional chocolate.
11
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.
Full textAbstract:
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.
12
Ramlan, Nadiah, Nurul Atikah Aziemah Jeffrey, and Noorul Huda Sahari. "The Understanding Towards The Ingredients Of The Imported Chocolates Without Jakim Halal Certification: A Survey From Food Experts And Opinion Leaders." Journal of Fatwa Management and Research 27, no. 2-SE (November 30, 2022): 95–106. http://dx.doi.org/10.33102/jfatwa.vol27no2-se.486.
Full textAbstract:
As customers become more knowledgeable of the halal product in terms of halal certification, halal regulations and halal raw ingredients, the availability of a variety of chocolate products is growing. This situation makes the consumers continue to have concerns about the quality, sanitation, and halal status of chocolate products, particularly the ingredients of the chocolate. The issue arises when the languages used on the packaging and labels of the imported chocolates cannot be understood by the consumer of importing country. In addition, there are a variety of ingredients from unknown sources that can be a threat to the halal status of imported chocolate. Thus, this research is conducted to assess the food experts and opinion leaders particularly from the Halal Management Unit Division of Sarawak Islamic Religion Department and Halal Industry Management, Academy of Contemporary Islamic Studies (ACIS), Universiti Teknologi MARA (UiTM) Shah Alam regarding their understanding of the halal status and ingredients of imported chocolates without Department of Islamic Development Malaysia (JAKIM) halal certification and the uncertainties associated with the products. The study adopts a quantitative method where the primary data were collected by surveying the food experts and opinion leaders. The collected data were analysed using descriptive analysis. The findings showed that the food experts and opinion leaders agreed that the list of the ingredients itself is not enough to reassure the consumers that the chocolate product without the halal logo is indeed halal as the processing of the chocolate includes the usage of several critical ingredients such as emulsifier, milk, fat and oil, flavouring and colouring.
13
Palamma, Didin, and Sulaeman Sulaeman. "ANALISIS PENDAPATAN USAHA COKELAT OLAHAN PADA INDUSTRI UKM SAKAYA DI KOTA PALU." Jurnal Pembangunan Agribisnis (Journal of Agribusiness Development) 1, no. 2 (July 10, 2022): 84–97. http://dx.doi.org/10.22487/jpa.v1i2.1383.
Full textAbstract:
Cocoa (Theobroma cacao L) is a cultivated tree originating From South America, from which cocoa beans are produced a processed product known as chocolate when developed throungh the Agro-industry. One of the well-known industries in Palu City today is the Sakaya SME Industry. The Sakaya UKM Industry produces unique chocolate products both in taste, packaging from, in terms of type, and the distinctive aroma of the chocolate. This study aims to determine how much the income level of the chocolate business in the Sakaya BTN Pengawu, West Palu, Palu City in January 2020. The thetermination of respondents in this study was carried out purposively, the selected respondents were owners and employees from both the
production and marketing departements of the industry. Sakaya UKM. The data used in this research comes from primary data and secondary data. The analysis used is Income analysis. The results showed that the income earned in November and December 2019 was Rp. 16.958.751. For Conventure chocolate. Convecture chocolate is produced every month according to consumer demand. From November to December, Convecture chocolate Demand was made so that the 2019 Sakaya UKM’s Conventure Chocolate income was quite good.
14
Larasati, Widya, Wahidah Mahanani Rahayu, and Beta Achromi Nurrohmah. "Evaluation and Improvement of Chocolate Bar Production at CV. XYZ Factory." Journal of Agri-Food Science and Technology 3, no. 2 (January 25, 2023): 52–60. http://dx.doi.org/10.12928/jafost.v3i2.5897.
Full textAbstract:
CV. XYZ is a chocolate bar industry in Yogyakarta. The Village community carries out the industry. It creates cocoa product innovation from upstream to downstream products. This research contributes to evaluating the chocolate tempering to determine the fat content of the chocolate bar obtained. The proper tempering techniques and defect evaluation are conducted to determine the reasons for defects in chocolate bars. Good chocolate characteristics consist of the chocolate bar, such as being quickly released from the cast/not sticky, obtaining a glossy/glossy surface on the chocolate bar, being hard and crunchy when broken, and being resistant to melt at room temperature. The standard for the tempering process is set by CV. XYZ produces chocolate bars from the tempering process to produce chocolate bars with shiny/glossy look and crunchy.
15
Martins, Lucimara Miranda, Ligia Regina Radomille de Santana, Leonardo Fonseca Maciel, Sergio Eduardo Soares, Adriana Cristina Reis Ferreira, Aline Camarão Telles Biasoto, and Eliete da Silva Bispo. "Phenolic compounds, methylxanthines, and preference drivers of dark chocolate made with hybrid cocoa beans." Research, Society and Development 12, no. 4 (April 16, 2023): e22912440782. http://dx.doi.org/10.33448/rsd-v12i4.40782.
Full textAbstract:
The distinct properties of cocoa beans may be due to their different geographical and genetic origins which lead to chocolates with different characteristics. This study aimed to evaluate dark chocolate samples made with hybrid cocoa cultivated in the Bahia State, Brazil, regarding the composition of bioactive compounds (spectrophotometry, High Performance Liquid Chromatography) and the sensory characteristics (Quantitative Descriptive Analysis-QDA®), and acceptance test). External preference mapping was conducted by first using principal components analysis (PCA) on the QDA data, and then relating consumer preference (overall liking) to this PCA space by regression analysis. Significant differences among the cocoa varieties were found. Chocolate samples that showed lower acceptability also presented higher content of theobromine, caffeine, anthocyanins, and gallic acid which conferred greater intensities of bitterness, astringency, and intense cocoa flavor. Lower levels of methylxanthines, monomeric phenolic compounds, and anthocyanins allowed the highlight of fruity, sweet and caramelized notes, which contributed to greater acceptance of the chocolate samples. Therefore, these characteristics can be recognized as consumer preference drivers (negative and positive, respectively) for the high cocoa chocolates. It seems that higher values of ephicatechin and catechin had no negative contribution to the flavor of the chocolate samples. The findings of this study can be used in agriculture and in the cocoa/chocolate industry, suggesting the potential and applicability of promising hybrid cocoa, with important characteristics, representing a genetic material of great quality, that may be classified as fine flavor cocoa, associating greater value to the product, and contributing to meet consumer needs.
16
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.
Full textAbstract:
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.
17
Wang, Shuhan, and Yahong Dong. "Applications of Life Cycle Assessment in the Chocolate Industry: A State-of-the-Art Analysis Based on Systematic Review." Foods 13, no. 6 (March 18, 2024): 915. http://dx.doi.org/10.3390/foods13060915.
Full textAbstract:
Chocolate is a popular food for its unique flavor and taste, rich nutritional value, and the psychological values brought to people. The raw material production of chocolate, product manufacturing, sales and transportation have different degrees of environmental impact. This review explores the environmental hot spots in the life cycle of chocolate and puts forward corresponding suggestions for the improvement. By applying a systematic review method, this paper collected 25 articles on life cycle assessment (LCA) of the environmental impact of the chocolate industry. It is found that the life cycle of chocolate has the highest environmental impact in the raw material production and chocolate manufacturing stages (accounting for 77–97% of total impacts), among which milk powder, sugar and cocoa derivatives are the important contributors to significant environmental burden. Dark chocolate generates the lowest carbon emissions (1.67 kg CO2 eq/kg product) among existing chocolate categories, while the chocolate confectionery products release the highest carbon emissions (6.76 kg CO2 eq/kg product) among chocolate-containing products. Improvement measures are proposed for reducing environmental impacts and for selecting environmentally friendly product formulae. This study can provide benchmarking for the chocolate industry and improves the understanding of life cycle environmental impacts of chocolate products.
18
Pirdhankar, Ms Swati. "Isolation and Characterization of Lactobacillus from Curd and Its Application in Food Industry." International Journal for Research in Applied Science and Engineering Technology 11, no. 1 (January 31, 2023): 1698–704. http://dx.doi.org/10.22214/ijraset.2023.48910.
Full textAbstract:
Abstract: The isolated and identified bacteria from curd sample are of Lactobacillus sp, The bacteria of this spp. are lactic acid producers [1]. Probiotics benefit humans by improving the gut micro biota balance, stimulating immune system and also has antibacterial activities. The lyophilized form of Lactobacillus sp is added to chocolate in two varieties thus probiotic milk chocolate and probiotic dark chocolate are made [2]. The chocolate containing lyophilized Lactobacillus spp. may help directly for ehancing resistance against intestinal pathogens and in the prevention of diseases [3].
19
Sunding, Gusman, Chalarce Totanan, Mustamin Aras, Rahayu Indriasari, Muhammad Ansar, and Jurana Jurana. "Strategi rantai nilai untuk keberlangsungan usaha industri rumah cokelat di Kota Palu." Jurnal Ilmiah Bisnis dan Perpajakan (Bijak) 5, no. 1 (February 6, 2023): 58–73. http://dx.doi.org/10.26905/j.bijak.v5i1.9393.
Full textAbstract:
The purpose of this study was to determine the strategic value chain for the sustainability of the Chocolate House Industry business in the city of Palu, which is located on Jalan Setia Budi, East Palu, Central Sulawesi. The number of respondents was 4 people consisting of 1 leader, 1 head of production and 2 employees. Data analysis technique uses descriptive qualitative.The value chain strategy at Rumah Coklat can be seen from the supporting (secondary) activities which include Infrastructure, HR Management, Technology Development and Procurement activities. Primary (primary) involvement includes raw material handling, production process, service and marketing. The Value Chain Strategy activities as a whole support each other to create chocolate products. The results of the assessment of the value chain strategy in the continuity of the Chocolate House Industry business are 3, namely: (1) Competitive advantage, namely by utilizing the original taste of the original cocoa beans, Utilizing the original cocoa butter as a raw material for making chocolate to give a distinctive taste from chocolate so that it is preferred the community, continue to maintain and improve product quality so that it becomes a superior product for the Palu city government. (2) Differentiation Strategy, namely by paying attention to the quality of the ingredients used and always maintaining the taste produced, (3) Cost advantage strategy, namely producing authentic chocolate from Central Sulawesi which is processed into chocolate with levels of 56 percent, 80 percent and 90 percent. Thus producing premium chocolate, not compound chocolate. The value chaos strategy all synergizes to shape, support and support the chocolate manufacturing process in order to gain margins/profits. Optimal margin provides the sustainability of the chocolate house industry in maintaining existence and maintaining business (Going Concern).
20
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.
Full textAbstract:
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).
21
Pranjale, Ruchira, and Nilesh Anute. "Advertisement Strategies adopted for Confectionery Products by FMCG Companies in India." Journal of Sales, Service and Marketing Research 3, no. 2 (August 2, 2022): 23–27. http://dx.doi.org/10.46610/jssmr.2022.v03i02.004.
Full textAbstract:
The main objective of writing this paper is to study the advertising strategies adopted by various FMCG Companies with reference to Confectionery Product such as Chocolates, Biscuits, Snacks and Jellies. In today’s scenario advertising a product has become the major source for companies to create awareness in the market. Most of the companies have their focus upon the appeals that they used to make people come to know from their advertisements. Various Promotional Tools they use and advertising is the major one. The enterprises in the confectionery industry produce a variety of chocolate, candies, chewing gum, and other products made from cocoa. Commercial confections are sweetened using a variety of syrups, including maize syrup. Historically, the military has developed chocolate as a high-density nutritional energy source. These items may be used to improve oral health, increase energy, or boost immunity. The inclusion of sweeteners, often sugars, defines confectioneries. Invert sugar, a common ingredient that is sweeter and is produced when sucrose is hydrolyzed. Different syrups, including maize syrup, are used to sweeten commercial confections. The term "confectionery" refers to a class of contemporary foods like chocolate and other confections that have high artificial sweetener content. The military had used to develop specially prepared chocolates historically as a high-density nutritional energy source. The confectionery sector is a collection of sizeable businesses that create a range of chocolate, candy, chewing gum, and other items manufactured from cocoa. These products might be used to boost immunity, give people more energy, or enhance dental health.
22
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.
Full textAbstract:
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.
23
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.
Full textAbstract:
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.
24
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.
Full text
25
Alfiana, St HiJrah, Rindam Latief, and S. Salengke. "FORMULATION FORMULATION OF STRATEGY FOR SMALL CHOCOLATE PROCESSING INDUSTRY BASED ON SWOT ANALYSIS : CASE STUDY CV. PUTRA MATARAM." AGROLAND The Agricultural Sciences Journal (e-Journal) 9, no. 1 (January 31, 2022): 1–10. http://dx.doi.org/10.22487/agroland.v0i0.940.
Full textAbstract:
West Sulawesi Province ranks fourth in cocoa production in Indonesia in 2020 with a total production of 71,543 tons. . The use of domestic cocoa beans as raw material for domestic industries is still very low since most of the beans is exported in the fram of dry beans. Indonesia government has established cocoa processing industry as one of the sectors that is prioritized for development. CV. Putra Mataram is a small chocolate processing industry located in Polewali Mandar Regency which can be developed into a medium scale cocoa processing industry considering the availability of raw material. The purpose of this study was to identify and analyze the internal and external factors affecting the development of small scale chocolate industry and to determine the appropriat development strategy for CV. Putra Mataram. Qualitative data analysis was carried out by identifying the internal and external factors affecting the chocolate industry based on the results of the interview. The information obtained was reformulated and entered into the SWOT matrix. From the results of the SWOT analysis, there are 9 alternative development strategies that can be applied by CV. Putra Mataram. These strategies might also relevant to other small scale chocolate processing industries.
26
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.
Full textAbstract:
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%.
27
Bouchareb, Raouf, Kerroum Derbal, Assia Yelfouf, Dounia Ben Diaf, Esma Mahfouf Bouchareb, and Nadir Dizge. "Effective Treatment of Chocolate Industry Effluent Using Waste from Biocosmetic Industry." CLEAN – Soil, Air, Water 49, no. 12 (October 20, 2021): 2100033. http://dx.doi.org/10.1002/clen.202100033.
Full text
28
Harya, Gyska, Kuswanto Kuswanto, Rosihan Asmara, Jabal Ibrahim, Silvana Maulidah, and Gideon Budiwitjaksono. "Taking a deeper look at the priority of agricultural industry efficiency through the use of data envelopment approach." Agroalimentaria 29, no. 57 (2024): 167–77. http://dx.doi.org/10.53766/agroalim/2024.29.57.08.
Full textAbstract:
The research aims to analyze the technical efficiency of the chocolate industry, which has outstanding performance in producing chocolate products in East Java, Indonesia. The research sample includes all small and large-scale chocolate industries in East Java, with 42 Decision Making Units (DMUs). Efficiency research uses Data Envelopment Analysis (DEA), which is usually used in agricultural production research. However, in this research, DEA was used to analyze the efficiency of the chocolate industry making this concept as an empirical novelty. The analysis results show that there are industries operating at the Constant Returns to Scale (CRS) level (0.971), with a percentage of 66.67%, consisting of 28 DMUs, and the Variable Returns to Scale (VRS) level (0.992), with a percentage of 85.71%, which is represented by 36 DMUs. The Technical Efficiency (TE) is categorized as full technical efficiency at 85.72%, with a high category at 14.28%, and no DMUs fall under the moderate and low categories. This indicates that the allocation of inputs in each DMU is significantly different. Six DMUs require improvement in the distribution of industrial capital and raw materials input to achieve full efficiency category by making decisions based on the DMU's recommendations as a reference (benchmarks). This article concludes that industrial efficiency is a priority for the establishment of a business to achieve its goals easily. When the industry can control the quality and quantity of its products, it can be highly beneficial. The policy implications required for this case research to maintain and improve the efficiency of the chocolate industry in East Java, Indonesia, are for industries to prioritize joint management, increase the scale of operations, increase production frequency, expand innovative chocolate processing technology, prioritize product quality, and be able to penetrate export markets.
29
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.
Full textAbstract:
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.
30
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.
Full text
31
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.
Full text
32
Tolve, Roberta, Fideline Laure Tchuenbou-Magaia, Lucia Sportiello, Federico Bianchi, Iza Radecka, and Fabio Favati. "Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients." Foods 11, no. 15 (August 6, 2022): 2358. http://dx.doi.org/10.3390/foods11152358.
Full textAbstract:
The development of fortified healthy pleasant foods, in which saturated fats are replaced with unsaturated ones, poses a challenge for the food industry due to their susceptibility to oxidative rancidity, which decreases product shelf-life, causes the destruction of health-promoting molecules, and forms potentially toxic compounds. A comparative study applying the Arrhenius model was carried out to investigate the oxidative stability and predict the shelf-life of a newly developed no added sugar chocolate spread formulated with sunflower oil, and fortified with vitamin D, Mg, and Ca checked against two commercially available spreads: No Palm and a well-known commercially available product (RB). The results obtained from the accelerated shelf-life testing for peroxide value (PV) showed relatively higher activation energy (Ea, 14.48 kJ/mol K) for RB, whereas lower Ea (11.31–12.78 kJ/mol K) was obtained for No Palm and all the experimental spread chocolates. Q10 values were comparable (1.202–1.154), indicating a similar catalytic effect of the temperature upon the oxidation rate across all the investigated samples. The positive Gibbs free energies ranged from 75.014 to 83.550 kJ/mol and pointed out that the lipid oxidation reaction in the chocolate spread was an endergonic process. The predicted shelf-life at 293.15 K was 8.57 months (RB), 7 months (No Palm), and 6.8 months for all the experimental spreadable chocolate. However, the higher production of hydroperoxides was observed in chocolate fortified with magnesium-calcium carbonate nanoparticles and stored at 313.15 and 323.15 K, suggesting these particles may enhance lipid oxidation.
33
Ardaba Kory, Gusti Ayu Putu, and I. Gede Sanica. "STRATEGI PEMASARAN DIGITAL UMKM DI BALI DALAM MENINGKATKAN PENJUALAN DI ERA NEW NORMAL." JURNAL ILMIAH EDUNOMIKA 6, no. 1 (January 23, 2022): 268. http://dx.doi.org/10.29040/jie.v6i1.4053.
Full textAbstract:
The outbreak of the Covid-19 pandemic has resulted in a decrease in revenue for various aspects of the business including in the culinary industry. The outbreak of the Covid-19 pandemic has resulted in a decrease in revenue for various aspects of the business including in the culinary industry. The challenge of marketing the digital world then demands the owner of Purnama Cake and Chocolate as a business that serves food products to be able to survive in the midst of the competition of digital culinary businesses. Based on the background obtained 2 problem formulations, namely: (1) How is the form of digital marketing applied by UMKM in Bali in increasing sales in the new normal era? As well as (2) How is the digital marketing strategy of UMKM in Bali in increasing sales in the new normal era?. The theory used in this study is digital marketing and SWOT analysis. This research uses a qualitative approach methodology. The material object of this study is Purnama Cake and Chocolate, while the formal object is digital marketing. This type of data collection is qualitative from primary and secondary data sources. Data collection techniques are observation or focused observation, in-depth interviews, combined with documentation studies and library research. The findings of the study are: (1) The form of digital marketing applied purnama cake and chocolate consists of 4C (co-creation, currency, communal activation, and convertation). (2) Purnama Cake and Chocolate's digital marketing strategy when viewed from SWOT analysis consists of Strength (strength), Weakness (weakness), Opportunity (Opportunity), and Threat (threat).
34
Rangga R. Mandalika, James U.L. Mangobi, and Marvel G. Maukar. "OPTIMASI KEUNTUNGAN PADA HOME INDUSTRY ARYADY BAKERY MENGGUNAKAN LINEAR PROGRAMMING." Discovery : Jurnal Ilmu Pengetahuan 7, no. 2 (November 10, 2022): 50–56. http://dx.doi.org/10.33752/discovery.v7i2.3411.
Full textAbstract:
Home industry Aryady Bakery produces three types of bread, namely brown bread, cheese chocolate bread, and moca bread, but the profits are not maximized. In addition, the process of purchasing raw materials for making bread is carried out with estimates without definite calculations. Based on this, a production model is given in the form of linear programming to optimize profits in the Aryady Bakery Home industry. After observing and collecting data, the decision variables from this linear programming problem are obtained, namely the amount of brown bread, cheese and moca to be produced. In addition, the constraint functions for the model are obtained, namely raw materials, electricity, working hours of production machines, and labor hours, and the coefficients of the function variables on the objective function using the advantages of one brown bread, chocolate cheese bread, and moca bread. Furthermore, the profit optimization calculation process uses a linear program with a simple method with the help of LINDO and TORA software. The maximum yield obtained by producing as many as 4260 brown bread, 1200 cheese chocolate bread, and 500 moca bread each month is Rp. 3,600,460.
Keywords: Linear programming, Simpleks, Profit Optimization
35
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.
Full textAbstract:
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.
36
Arziyah, Dewi, and Aprilia Putri. "Study of Physicochemical Properties of Beeswax Addition to Chocolate Candy Products." Journal of Tropical Food and Agroindustrial Technology 5, no. 01 (January 31, 2024): 19–25. http://dx.doi.org/10.21070/jtfat.v5i01.1623.
Full textAbstract:
The development of the cocoa agro-industry in West Sumatra cannot be separated from the variety of products produced including chocolate candy which is the most popular processed cocoa product but this product has the disadvantage of melting easily at room temperature. Beeswax is one of the materials that can be a hardness base that can be applied to food. The use of beeswax in chocolate candy is expected to provide a solution for the cocoa agro-industry. This study aims to determine the effect of different percentages of beeswax on the characteristics of chocolate candy. The design used in this study is a completely randomized design (CRD) with 5 treatments with 3 replications. Observational data were analyzed with variance analysis (ANOVA) if significantly different, DNMRT (Duncan's New Multiple Range Test) was conducted at a real level of 5%. The treatments used were 0%, 5%, 10%, 15%, 20% addition of beeswax percentage to chocolate candy. The results showed that the addition of beeswax percentage had a significant effect on fat, hardness, and organoleptic properties but did not significantly affect the water content of chocolate candy. The physical and chemical values are hardness 209.92 N/cm2, moisture content 1.01%, fat content 44.11%. Meanwhile, the organoleptic test results showed that treatment E was the most desirable product.
37
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.
Full textAbstract:
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.
38
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.
Full textAbstract:
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.
39
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.
Full text
40
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.
Full text
41
Kenusa Yusuf, Ayureza, and Ahmad Syarief. "The Influence of Chocolate Snack Packaging Design (Special Edition) on the Interests of Young Girls." Edunity Kajian Ilmu Sosial dan Pendidikan 2, no. 10 (October 25, 2023): 1224–38. http://dx.doi.org/10.57096/edunity.v3i1.136.
Full textAbstract:
This study discusses and analyzes the visual design of chocolate snack packaging and relates it to the buying interest of adolescents. Teenagers are a group of people who are in the process of growing and entering the adult stage. This makes teenagers have thoughts that continue to develop and change their mindset in terms of consumption. On the other hand, chocolate snack products are an important industry in Indonesia. With a large population in Indonesia, large cocoa production, and high levels of chocolate consumption, Indonesia is ranked 6th on a global scale. In this study, the approach was carried out quantitatively and analyzed descriptively. Data collection was carried out through literature studies and surveys of young respondents aged 17-25 years who live in Bandung and consume chocolate snacks. The results of this study indicate that the visual design of chocolate snack packaging can encourage adolescent buying interest, but it is the brand indicator that is the most significant driver of purchase interest
42
Berketova, L. V. "Content of dietary fiber in confectionery products." Proceedings of the Voronezh State University of Engineering Technologies 84, no. 3 (August 23, 2022): 111–17. http://dx.doi.org/10.20914/2310-1202-2022-3-111-117.
Full textAbstract:
The article presents experimental data on the content of dietary fiber in confectionery industry products: in raw materials for the production of confectionery products, chocolate, cookies, marshmallow, marmalade, candy, halva, iris. We investigated 30 samples of confectionery raw materials, 10 kinds of chocolate, 9 samples of different kinds of cookies, 20 kinds of candies and 10 samples of marshmallows and marmalade. Of particular interest were non-traditional raw materials for this industry, such as boiled carrots, zucchini, beets, ground roasted rye, wheat germ flour. Candies, candied fruits and purees have been produced on the basis of these raw materials. In the carrot jelly the amount of dietary fiber (FV) content was - 1.2%. In candies with carrot and orange jam the number of PV - 5.0%; in candies only with carrot jam PV content - 4.8%. Candies "Children's" with boiling SP was - 1.74%. In candied carrots the SP content was 5.2%, in mashed potatoes "Solnechnoye" - 1.3%. In fried ground rye the SP content was 13.8%, in rye-based candies "Golden Bells" - 6.38%, in the sweet platters on rye - 3.2%. As the results of the analysis showed that the PV content depends strongly on the recipe of confectionery products. So in chocolate, the amount of PV ranged from 5.7% (chocolate "President", "Rot Front") to 13.84% (chocolate porous "Slava"), halva in chocolate - 1.43%, halva "Friendship" - 1.91% and tahin halva - 5.82%. In the candies with a waffle pro-layer content of SP ranged from 3.96% ("Little Red Riding Hood") to 9.8% ("Golden Rooster" and "Bear the Flying Bear"). In candies without a wafer filling the PV content ranged from 0.6% ("Citron", "Autumn Waltz") to 7.0% ("Tretyakovskaya Gallery", "Yasnaya Polyana")
43
Hartatri, Diany Faila Sophia, and Sugesti Dwi Aprilia. "Consumer Satisfaction of Chocolate Product and Its Marketing Facilities: Case Study of a MSME Chocolate Factory in Jember." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 38, no. 3 (December 30, 2022): 221–36. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v38i3.527.
Full textAbstract:
The role of micro, small and medium enterprises (MSME)-scale of cocoa agro-industry sector in Indonesia has increased along with the increasing number of MSMEs engaged in secondary cocoa processing sector. One of the factors that influence the sustainability of cocoa agroindustry business is customer satisfaction index (CSI). Therefore, this study aims to analyze consumer satisfaction index of chocolate product and its marketing facilities offered by producer which can then be used as input for the development of chocolate business. This research was conducted at MSME chocolate factory located in Jember, Indonesia. The selection of this location was done purposively with the consideration that the MSME chocolate factory produces couverture chocolate products. The research method chosen is descriptive using the analysis method of customer satisfactionindex (CSI) and importance performance analysis (IPA). There were 96 respondents involved in this research. Determination of sample size was calculated by using the Slovin formula. The results showed that the majority of the chocolate consumers are, young generation female who have well literacy of digital experiences. Furthermore, CSI of chocolate products and its marketing facilities was 77.86%, which indicates that overall consumers were satisfied. Several attributes that has satisfied the consumers are chocolate taste, packaging, chocolate shape, food safety guarantees labeled at the chocolate products, outlet cleanliness, outlet convenience, the atmosphere offered by the outlet, friendliness of the salesperson to the customer, salesperson’s knowledge of the menu, responsiveness of salespeople in fulfilling orders, attractive outlet interior design, cleanliness and availability of toilets, prayer rooms and supporting facilities for consumer comfort has also satisfied the consumers. Priority improvement strategies that require to be conducted to increase consumer satisfaction include adjusting the price of chocolate products, increasing promotions through social media and providing entertainment facilities, such as music, wi-fi, and TV at chocolate marketing facilities.
44
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.
Full textAbstract:
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.
45
Gutiérrez Vázquez, AngelJosue, Lidia Buenrostro Torres, Daniel Reyna Rodríguez, and Tania Elizabeth Rogero Pasillas. "Estudio de factibilidad técnica para el establecimiento de un proceso industrial en la elaboración de grageas de almendra con chocolate amargo." Alimentación y Ciencia de los Alimentos 5, no. 5 (January 31, 2024): 24–35. http://dx.doi.org/10.32870/rayca.v5i5.59.
Full textAbstract:
This article assumes that a cocoa producing company also manufactures chocolate dragees. In order to carry out a scale-up study of an industrial process in the production of almond dragees with bitter chocolate, a literature review was carried out on the technical development of the process, considering the necessary machinery and the physical and biochemical changes that occur in the production of the product. The literature on the market behavior of the chocolate industry was reviewed, as well as the raw materials necessary for the production of the dragee (sugar, cocoa and almonds). Understanding the changes that occur at each stage of the process is crucial to ensure product quality. Although this study is an approximation of what is needed to start a chocolate company, it is important to conduct commercial and financial feasibility studies to ensure success in production and marketing.
46
Kumbár, Vojtěch, Veronika Kouřilová, Renáta Dufková, Jiří Votava, and Luděk Hřivna. "Rheological and Pipe Flow Properties of Chocolate Masses at Different Temperatures." Foods 10, no. 11 (October 20, 2021): 2519. http://dx.doi.org/10.3390/foods10112519.
Full textAbstract:
Chocolate masses are one of the basic raw materials for the production of confectionery. Knowledge of their rheological and flow behaviour at different temperatures is absolutely necessary for the selection of a suitable technological process in their production and subsequent processing. In this article, the rheological properties (the effect of the shear strain rate on the shear stress or viscosity) of five different chocolate masses were determined—extra dark chocolate (EDC), dark chocolate (DC), milk chocolate (MC), white chocolate (WC), and ruby chocolate (RC). These chocolate masses showed thixotropic and plastic behaviour in the selected range of shear rates from 1 to 500 s−1 and at the specified temperatures of 36, 38, 40, 42, and 44 °C. The degree of thixotropic behaviour was evaluated by the size of the hysteresis area, and flow curves were constructed using the Bingham, Herschel–Bulkley and Casson models with respect to the plastic behaviour of the chocolate masses. According to the values of the coefficients of determination R2 and the sum of the squared estimate of errors (SSE), the models were chosen appropriately. The most suitable models are the Herschel–Bulkley and Casson models, which also model the shear thinning property of the liquids (pseudoplastic with a yield stress value). Using the coefficients of the rheological models and modified equations for the flow velocity of technical and biological fluids in standard piping, the 2D and 3D velocity profiles of the chocolate masses were further successfully modelled. The obtained values of coefficients and models can be used in conventional technical practice in the design of technological equipment structures and in current trends in the food industry, such as 3D food printing.
47
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.
Full text
48
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.
Full textAbstract:
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.
49
Sya’diya, Yuli Halimatus, Sit Nur Khomariyah, Nurul Lailatul Mufida, Urwatut Tarqiyah, Subro Wahyu Nurcahyo, and Moh Abdul Aziz. "STUDI KELAYAKAN BISNIS PADA PRODUK PIVYSWEET SITUBONDO." Jurnal Mahasiswa Entrepreneurship (JME) 2, no. 12 (December 26, 2023): 2685. http://dx.doi.org/10.36841/jme.v2i12.3914.
Full textAbstract:
Pivysweet is one of the MSMEs that operates in the food industry in the form of mochi. Pivysweet is located in East Lugundang District, RT01/RW06, Situbondo, East Java. This mochi has various flavors, namely strawberry cream cheese, strawberry chocolate, silverqueen chocolate, matcha, creamy mango. The type of research we conducted was qualitative research that used phenomenology as a method and data collection technique based on observation, interviews with the owner of Pivysweet Situbondo and documentation.
50
Petukhou, M. M., A. M. Braikova, and A. D. Staskevich. "EXPERTISE OF THE QUALITY OF MILK CHOCOLATE WITHOUT ADDITIONS." Food Industry: Science and Technology 14, no. 4(54) (December 20, 2021): 84–90. http://dx.doi.org/10.47612/2073-4794-2021-14-4(54)-84-90.
Full textAbstract:
The enterprises of the confectionery industry of the Republic of Belarus offer a varied assortment of chocolate and products based on it. Confectionery products from other countries are widely represented in the consumer market of our country. As a result, there is a situation where some sellers may supply chocolate to the market that does not fully meet the established requirements and demands of consumers. Therefore, the issues of researching the quality of chocolate are designed to prevent the sale of low quality products and to protect the domestic consumer. The article presents the results of the examination of ten samples of milk chocolate without additives sold in the retail trade network of Minsk, according to a set of indicators: labeling, organoleptic (taste and smell, appearance, shape, consistency, structure), physicochemical (mass fraction of moisture and the mass fraction of ash), safety (heavy metals - lead, cadmium, zinc, copper - by the method of stripping voltammetry).