The terminology can be a little confusing, but most experts these days use the term "cacao" to refer to the plant or its beans before processing, while the term "chocolate" refers to anything made from the beans, she explained. "Cocoa" generally refers to chocolate in a powdered form, although it can also be a British form of "cacao." Etymologists trace the origin of the word "chocolate" to the Aztec word "xocoatl," which referred to a bitter drink brewed from cacao beans. The Latin name for the cacao tree, Theobroma cacao, means "food of the gods." Many modern historians have estimated that chocolate has been around for about 2000 years, but recent research suggests that it may be even older.
The sugar trade was driven by land and climate, consumer demand, and the economy. Land and climate was a major factor in driving the sugar trade. Included in Document 1 is a Colonial Map of the Caribbean. The map presents that most Caribbean land are colonized by the British, French, and Spanish. Referring the map to Document 2, explains that an ideal climate average for the growth of cane sugar is sixty-eight degrees Fahrenheit to ninety degrees Fahrenheit which slaves are forcefully working and growing sugar out in the heat.
History of Coffee: “From the Ground of Africa to the Mouth of the World” Our world consist of billions of cultural influenced foods, beverages, and certain prepared meals. One of the most experienced beverages that has traveled the whole world since the 9th century is coffee. The discovery of coffee as a delicious beverage occurred before the 13th Century. The name coffee is derived from the Arabic term kahway or Gahwa, which later gave rise to the English word coffee. Coffee first appeared in the highlands of Ethiopia.
The first recorded evidence of chocolate as a food product goes back to Pre-Columbian Mexico. The Mayans and Aztecs were known to make a drink called "Xocoatll from the beans of the cocoa tree. In 1528, the conquering Spaniards returned to Spain with chocolate still consumed as a beverage. A similar chocolate drink was brought to a royal wedding in France in 1615, and England welcomed chocolate in 1662. To this point "chocolate" as we spell it today, had been spelled variously as "chocalatall, "jocolatte", "jacolatte", and "chockelet.11 In 1847, Fry & Sons in England introduced the first "eating chocolate," but did not attract much attention due to its bitter taste.
The quality of cocoa beans is further judged based on their flavour, their size regularity and their fat content. These criteria are combined to determine two different quality grades: Grade 1 and Grade 2 cocoa beans, which are blended to achieve the required quality level for each product. On arrival at the processing plant, the beans are mixed into the desired blend and stripped of their husks, leaving the nib. The nibs are roasted and then further ground into cocoa mass for chocolate production. By applying high pressure on
Hershey is also known for its focus on its employees and promoting a positive workplace environment as well as supporting its local communities. This new 700,000 square foot Hershey confectionery manufacturing plant in Johor, Malaysia, will meet the growing consumer demand for its products in the company’s fastest-growing region. Malaysia plant will be the second-largest factory in Hershey’s global manufacturing network. The plant will feature high-tech manufacturing equipment, which will give new employees an opportunity to learn to work with the latest manufacturing technology. That will include innovations in automated candy-making technology, including proprietary equipment and systems developed to Hershey’s specifications.
Running head: HERSHEY CHOCOLATE COMPANY Unit 9 Final Project: The Hershey Chocolate Company Lorna Moon Kaplan University SS340-01 Professor Scarpena October 23, 2010 Unit 9 Final Project: The Hershey Chocolate Company The Hershey Chocolate Company has been a part of American business for over 100 years. Founded in 1894, and still in existence today, the company has witnessed many booms and busts in the American business economy. Recessions, depressions, world wars, globalization and times of great prosperity have all made their mark on Hershey's. The company has survived and thrived by being experts in the one area that is required to prosper in the business world, change. The Hershey Chocolate Company's ability to respond to business cycles and adapt itself to the ever shifting marketplace has made it one of America's great business success stories.
Nicaragua has always been highlighted by the quality of its agricultural sector, as weather conditions and abundant water resources make the country ideal for producing a wide variety of crops instead. Thus, the cocoa industry of Nicaragua has established itself as the most dynamic in Central America, and also enjoys a favorable environment for the modernization and increased production and processing. Also, cocoa available in the country is the Trinitarian type, if properly fermented, is the preferred raw material for thin and dark chocolates. Annually 4,000 metric tons of cocoa from approximately 8,000 hectares are produced and exported primarily to Central America and Europe. However, the country has more 350,000 cocoa hectares suitable for growing, mainly located in the North Atlantic Autonomous Region and the South Atlantic Autonomous Region, according to a study by the Ministry of Agriculture and Forestry (MAG ) done in 2010.
aOrganic compounds as Fuels Intro – chemistry involved with the diff. and same of diesel and corn biodiesel./used “The fuel of our future is going to come from fruit like that sumac out by the road, or from apples, weeds, sawdust almost anything. There is fuel in every bit of vegetable matter that can be fermented.” – Henry Ford (Winn. 2002) Those words, in which capture the excitement and potential surrounding biofuels today, were spoken in 1925 by the one and only Henry Ford. Nearly a century ago from today, the ford Model-T (collectively known as Tin Lizzie) was designed and manufactured to run on either petrol or a corn-based fuel called ethanol.
2) because it states that sugar cane was grown with an abundance of rainfall, at least 80 to 90 inches per year. This makes sense because a large number of crops are grown well with a great quantity of water. Besides that, sugar cane needed to grow in a temperature range between 68-90 degrees with soil that was alluvial or volcanic with a mixture of sand silt and clay mix. Using common sense, you can conclude that sugar cane needs to grown in warm temperatures with an assortment of soil. As shown in (Doc.1) you could see why the British and the French competed for power over the Caribbean.