Chocolate

Chocolate

1. Natural Resources

   • sugar cane
   • cow
   • orchids of the genus Vanilla.
   • soy
   • cocoa beans

2. Labour

   • Cocoa pods are harvested, then split open by hand. Workers then send the beans to the factory. At the factory, the beans are sifted for foreign objects. Then they are weighed and sorted by the kind of weight. Next, the cacao beans are roasted in large, rotating ovens, at temperatures of about. The pulp clinging to the beans turns into liquid and drains away, while the dried beans are cracked open and steam is used to separate the shell from the chocolate. Next the cocoa nibs are grinded down and mixed with cocoa butter, sugar,milk, lecithen and vanilla flavoring.
   • Fair Trade Cocoa ensures that producers and workers receive higher prices and incomes from their coca beans.

3. Raw Materials

   • Cocoa Butter: Natural fat from the cocoa bean
   • Lecithin: A substance that binds the other ingredients together
   • Vanilla flavoring
   • Milk
   • Fruits, Nuts are optional
   • Sugar

4. Captital

   • a stove or electric burner
   • Cocoa Beans
   • Custom Ingredients
   • Tempering Stone
   • Double Boiler
   • Packaging
   • Candy Molds
   • Candy Themometer
   • Stone Mill
   • Commercial kitchen

5. Information

   • Information about the chocolate is reviewed by Quality Control in accordance to 1944 Federal Food, Drug, and Cosmetic Law.
   • Cote d'ivory, Ghana and Indonesia are the three leading producers of cocoa beans
   • Since there are many companies that produce chocolate there is heavy competition in this industry
   • Premium and Specialty items have had a large growth over a long span of time
   • Seasonal and boxed assorted chocolates have been experiencing the fastest growth

6. Management

   • Board of Directors decide which confections are to be shipped where, and in what quantity

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