Chocolate                                                                      General, Process, Recipes, Products, Market, Report, Standards, Cocoa, Equipments, Company Profiles                                           Primary Information Services                                                   Home. Ordering Information. Contact

                                         Information @ a Glance
General
  • Chocolate is an ancient food, derived from the pod of the cacao tree. 
  • Chocolate comprises a number of raw and processed foods that are produced from the seed of the tropical cacao tree.
  • Chocolate contains flavonols and polyphenols, which are phytochemicals, or compounds in food that provide certain health benefits.  
  • Chocolates and Cocoa products supply proteins, fats, Carbohydrates, Vitamins and Minerals. 

Process

  • The cocoa seeds are put in revolving drums roasters  to produce the roasted beans. After roasting the beans are crushed, broken into tiny fragments called nibs. The fragments of the inner shell are removed from the nibs, usually by air currents. Some processors remove the shell before the first roast, to produce a different flavor.
  • Then the nibs are finely ground. The finer and smoother this grinding, and the resultant mash, the higher quality the Chocolate will be, all other factors being equal. This paste is called the Liquor, Paste, Mass and a number of other things. During grinding, extra Cocoa Butter is added to the nibs intended for Chocolate bars.

Production

  • Cocoa is grown principally in West Africa, Central and South America and Asia. In order of annual production size, the eight largest cocoa-producing countries at present are Cote divoire, Ghana, Indonesia, Nigeria, Cameroon, Brazil, Ecuador and Malaysia. These countries represent 90% of world production.

  • Native to lowland, tropical South America, cacao has been cultivated for at least three millennia in Central America and Mexico, with its earliest documented use around 1100 BC.

Market

  • The capital consumption of chocolate in India is 300 gram compared with 1.9 kilograms in developed markets such as the United Kingdom. Over 70 percent of the consumption takes place in the urban markets.
  • The confectionery and chocolate market in India is worth Rs.28 billion. Of this, chocolates account for Rs.8 billion
  • The increasing Craze and demand for Chocolate, not only in children but the adults as well, surely provides the investor, a good market potential in the field.

Report

  • The U.S. State Department Human Rights Report on the Ivory Coast for estimates that approximately 109,000 child laborers worked in hazardous conditions on cocoa farms in what has been described as the worst form of child labor.

  • The new European Chocolate directive allows the addition of up to 5% of vegetable fats other than cocoa butter, the so called cocoa butter equivalents in chocolate

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