Chocolate

Chocolate is an ancient food, derived from the pod of the cacao tree.
Chocolate contains flavonols and polyphenols, which are phytochemicals, or compounds in food that provide certain health benefits.
Chocolate is susceptible to temperature, external odors and flavorings, air and light, moisture, and time.
The cocoa tree belongs to the genus Theobroma, meaning ‘ food of the Gods’ in Greek.
The cocoa tree is strictly a tropical plant, thriving only in hot, rainy climates with cultivation generally confined to areas not more than 20 degrees north or south of the equator.
The fat and sugar it contains will absorb surrounding odors.
Chocolate should be stored in a dry, odor-free place with good air circulation.
Good storage practices help avoid decay, undesired features like fatbloom and sugarbloom, and help extend shelf life.
Chocolates and Cocoa products supply proteins, fats, Carbohydrates, Vitamins and Minerals.
It's primary feature is solid at room temperature and yet melt rapidly at 37°C giving a liquid with appears smooth to the tongue.
If production costs of Cocoa are reduced, there is good export potential on this front.
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.
Chocolate represents the largest sector in value terms, with sales worth around $53.66bn

General

Processing

Recipes

Standards & Reports

Cocoa

Industry Profile

Equipments Required, Suppliers

Regulatory Issues