TITLE

So you want to start a chocolate business

AUTHOR(S)
Godfrey, Graham
PUB. DATE
June 2013
SOURCE
Confectionary Production;Jun2013, Vol. 79 Issue 4, p8
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
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.
ACCESSION #
88035885

 

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