Cocoa case study

Cocoa beans are not simply removed from the harvested cocoa pod. Of course, the only way to definitively ascertain the flavor of fermented cocoa beans is to make them into chocolate. We brought beans from different farms back to Japan, where we made chocolate and then provided feedback to each farmer, working together to improve the cocoa.

Inside the husk is a white pulp that protects the cocoa beans, with a single pod containing 30 to 40 beans. One thing I always focused on was getting to know their culture and lifestyle. Because it is a type of produce, its flavor is partially determined by the cultivar of cocoa tree and where it was grown.

And obtaining high-quality cocoa beans is the goal of every chocolate manufacturer in the world, resulting in fierce competition.

Trial and error — Creating quality cocoa beans The Cocoa case study of cocoa beans changes to a surprising degree depending on the fermentation method.

Currently we use this bean in Chocolate Kouka and other mainstay products. We regularly visit farms and maintain close relations with the producers.

In other producer regions as well, we provide farmers with chocolate made from cocoa harvested that year as feedback. Because fermented cocoa beans have a high water content, they are dried locally before being shipped to Japan and other destinations around the world.

Traveling from Japan a chocolate-consuming nation to cocoa-producing regions is a two-day trip by air. In addition, the particular fermentation process also affects flavor. As regards our farm in Brazil, we collaborated with the local farming association to research cocoa harvesting, preparation, fermentation and drying as well as methods of transport to create beans with a variety of flavors.

The flavor of chocolate varies with the type of bean. This requires getting to know the people who provide these ingredients. Most of the pulp liquefies due to changes it undergoes during fermentation, leaving only the cocoa beans, which themselves are subject to chemical changes that give them their chocolate color and distinctive aroma.

The cocoa farmers had never seen products that were being produced using their beans. Our pursuit for the highest-quality cocoa beans suggested a new approach, involving actually working with farmers to grow our raw materials rather than simply purchasing what was available on the market.

This is why we introduced farmers to the chocolate made from their own beans. With this goal in mind, we traveled to cocoa-producing regions to select the proper site. This is the first step toward developing mutually acceptable production methods.

The people who produce cocoa beans have customs and values that are completely different from those in Japan.

Cocoa Case Study

The oval-shaped cocoa pod — similar to a rugby ball and weighing from g 8. Cocoa Beans Communicating with cocoa farmers — The first step in procuring quality cocoa The secret of our tasty chocolate is found in the cocoa beans, which poses the obvious question: Building relationships with local farmers is driving our ability to procure high-quality raw materials.

Instead, we tried to understand the methods already in use then conveyed to the farmers the quality we required in order to develop a new method of production.Case Study Case study methods involve Systematically gathering enough information about a particular person, social setting, event, or group to permit the researcher to effectively understand how it operates or functions.

Case Study: Cocoa Beans

Case study: Cocoa Delights Written statement describing organization (Step 1) As a marketing manager for Cocoa Delights, this is the organization develop written statement.

View Essay - Cocoa Delights case study from BUSINESS at University of Technology, Sydney. Student Workbook Appendices Appendix 1: Cocoa Delights media plan Get in touch with your dark80%(5).

This case study describes our industry-leading initiative. Location, bean quality and fermentation keys to chocolate’s flavor The raw ingredient used to make chocolate is cocoa beans grown in tropical equatorial regions.

‣ GenderinequalityincocoafarminginNigeria ‣ GenderinequalityincocoafarminginBrazil ‣ GenderinequalityincocoafarminginIvoryCoast. The Cocoa Plan – already active in the world’s largest cocoa origin, Cote d’Ivoire, and the world’s largest fine cocoa origins, Ecuador and Venezuela – covers the following aspects: Overall investment.

Cocoa case study
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