So you want to start a chocolate business

Godfrey, Graham
June 2013
Confectionary Production;Jun2013, Vol. 79 Issue 4, p8
The article offers advice on how to start a chocolate business. Some difficulties associated with chocolate manufacturing include expensive equipment and the required skills to operate. Purchasing good-quality chocolate from suppliers is one of the steps that may be done by small-scale operators. Several reasons are cited as to why small-to-medium scale producers should refrain from processing cocoa bean. One of which is that cocoa bean in its raw form is highly contaminated microbiologically.


Related Articles

  • 2006-2011 World Outlook for Unsweetened Chocolate & Sweetened & Unsweetened Cocoa Powder Made from Cacao Beans Excluding Coatings. Parker, Philip M. // World Outlook Report 2006-2011: Unsweetened Chocolate & Sweetene;2005, p1 

    WHAT IS LATENT DEMAND AND THE P.I.E.? The concept of latent demand is rather subtle. The term latent typically refers to something that is dormant, not observable, or not yet realized. Demand is the notion of an economic quantity that a target population or market requires under different...

  • What')s so complicated about Chocolate? Levy, Don Yoel // Kosher Spirit;Winter2013, p9 

    The article offers information on the production of chocolates which started in Central American and Africa. It describes how chocolates are produced from fermented cocoa beans. It also explains the fermentation process of cocoa beans. It notes that most chocolate production factories produce...

  • Nectar of the PODS. Jayne-Stanes, Sara // Caterer & Hotelkeeper;3/24/2005, Vol. 194 Issue 4367, p22 

    Focuses on chocolate production. Information on cocoa; Background on the processing of cocoa beans; Definition of quality chocolate.

  • Enough chocolate for all.  // Candy Industry;Jun98, Vol. 163 Issue 6, p9 

    Reports that the Chocolate Manufacturers Association (CMA) has disclaimed a `New York Times' article that expressed concern on the possible shortage in worldwide cocoa bean supply. Assurances given by CMA senior vice president Susan Smith to the public; Efforts of CMA's research division, the...

  • Not all chocolate is sweet, says charity. Catchpole, Chris // Third Sector;7/14/2009, p19 

    The article presents a case study on the charity campaign Traffik to raise the awareness of the public on trafficking of children for cocoa beans harvesting in the Ivory Coast. Stop the Traffik hopes to highlight the connection between chocolate and children trafficking through posters and...

  • The 2009 Report on Sweet Chocolate Coatings Made from Cacao Beans: World Market Segmentation by City. Parker, Philip M. // City Segmentation Reports;1/18/2010, pN.PAG 

    A report that summarizes the economic potential for major cities in more than 200 countries around the globe for sweet chocolate coatings made from cacao beans for 2009 is presented. It provides latent demand or potential industry earnings (PIE) estimates for the product for each city, including...

  • A SWEET TASTE OF SUCCESS. Kowalsky, Marc // Fortune International (Europe);5/12/2003, Vol. 147 Issue 9, p14 

    Looks at the global chocolate market. Production increase at Swiss chocolate maker Lindt, which shipped 40 million Easter bunnies this season; Competition and price rises of cacao; Godiva, the number one chocolate manufacturer in the U.S. premium-chocolate market; Recipe for Lindt's success.

  • Cocoa Subs Expand Their Role.  // Candy Industry;Mar2010, Vol. 175 Issue 3, p41 

    The article offers information on the expansion of the role of cocoa butter as an alternative in chocolate industry. It states that many thought that chocolate industry shifted to cocoa butter replacements to cut costs. Jerker Hartwall, chief executive officer (CEO) of Aarhaus Karlshamn (AKK),...

  • Chocolate or mockolate. Giraud, Antoine // Alive: Canada's Natural Health & Wellness Magazine;Jan2008, Issue 303, p104 

    The article reports on the petition made by the Chocolate Manufacturers Association (CMA) for the U.S. Food and Drug Administration (FDA) to redefine what constitutes chocolate due to the rising cost of cocoa beans. CMA want to substitute cocoa butter with cheaper artificial sweeteners, milk...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics