3. How could you know w h ich chocolate is a good chocolate?
4. Survey about chocolate
5. Chocolate company
6 . Mozart’s chocolate - Where We can find it
- He know about it anthing?
- Creator Mozartkugeln chocolate
7. The end
Children in cocoa production
Child labour - refers to the employment of children at regular and sustained labour . This practice is considered exploitative by many international organizations and is illegal in many countries. Child labour was utilized to varying extents through most of history, but entered public dispute with the advent of universal schooling, with changes in working conditions during the industrial revolution, and with the emergence of the concepts of workers' and children's rights.
The widespread use of children in cocoa production is controversial not only because of the usual concerns about child labor and exploitation, but also because many of the children working in the Ivory Coast cocoa industry may be victims of human trafficking or slavery. (Up to 12,000 of the 200,000 children working there, according to the International Labour Organisation . )
Most attention on this subject has focused on West Africa, which collectively supplies nearly 80% of the world's cocoa, and Côte d'Ivoire (Ivory Coast) in particular, which supplies 46%. Thirty percent of children under age 15 in sub-Saharan Africa are child laborers, mostly in agricultural activities including cocoa farming .
Cocoa plantation and export
Theobroma cacao is a small understory tree native to the American tropical rainforest, which has evolved to utilize the shade of the heavy canopy. It originated in clumps along riverbanks in the Amazon basin on the eastern equatorial slopes of the Andes. Naturally Cacao grows under heavy rainforest canopy, it is cultivated underneath Banana or Casaca (Tapioca) or other large leaf, tree-like, grasses. It has unusually deep roots for a rainforest tree because it naturally tends to grow in the riparian zone.
The largest number of species are found in northwestern South America, where the tree is native. However over half of the world supply of commercial Cacao comes from two East African countries: Cote D'Ivorie (Ivory coast) exports 41%, and it's neighbor, Ghana 13% of the world's supply. Indonesia is third in world exports at 11%. Brazil, Cameroon, Ecuador, Madagascar, Nigeria, Sri Lanka, and Venezuela export significant amounts And Cacao is also cultivated for export in Columbia, Congo/Zaire, Costa Rica, Cuba, Dominican Republic, Fiji, Gabon, Grenada, Haiti, Jamaica, Malaysia, south central Mexico, Panama, Papua New Guinea, Peru, Philippines, Sau Tome, Sierra Leone, Togo, Trinidad and Western Samoa.
How could you know w h ich chocolate is a good chocolate? Well, is a couple attributes w h ich can help you to choose th is real one for you:
1 . Chocolate should shining and be glossy - that is mean then chocolate doesn’t contain a vegetable oil, but a lot of c o c oa butter.
2 . It should be properly fragility – if it’s not that is mean that this chocolate is too fat.
3. It shouldn’t smell too much.
4. Good chocolate has to fast dissolved in hand and in mouth.
5. Good chocolate has to be smooth.
Ours survey (We asked 26 peoples)
1.Do you like chocolate ?
Yes / No
-21peoples told Yes ;
-5peoples told No
2. Do you prefer white or black chocolate?
-18peoples prefer black chocolate ;
-8peoples prefer white chocolate
3. Which chocolate company do you prefer? (written question)
-6peoples prefer Milka
-4peoples prefer Alpen Gold
-13peoples prefer Wedel
-3peoples prefer other
Ours survey (We asked 26 peoples)
4. What do you choose ?
Milk chocolate or chocolate with strawberry’s filling
-13peoples choise milk chocolate
-13peoples choise chocolate with strawberry’s filling
5. How often do you eta chocolate ?
1-3 in a week or 3-5 in a week or all the time
-16peoples choise answer 1-3 in a week
-6peoples choise answer 3-5 in a week
-4peoples choise answer all the time
Wedel, Milka, Alpen Gold - this companys are often choise
Others companys – we must be carefuler; more chocolates from less know companys are less healthy and we don’t know what
component is in the middle chocolate.
Mozart’s chocolate Where We can find it
- Mozartkugeln Mozart balls or you can find in almost each time the Austrian shops. Full of them also on the Vienna airport, though in duty free shops in other countries so they can find that. Buy them both Austrians and tourists. Even the official delegations representing the alpine country often use this nice gift - as was the case during the negotiations prior to the accession of Austria to the European Union. Mozartkugeln were already up in space - the first Austria -Franz Vielböck, he gave them to his Russian colleague orbit.
He know about it anything?
- The composer had no chance to try the chocolates, because he died about 100 years prior to inventing. Invented it in one of the plants confectionery Salzburg, where Mozart was born and spent part of life. The promotion of the product decided to take advantage of a sweet portrait of the music.
WARNING! The market is a lot of different types Mozartkugeln, because more and more illegal uses fame patisserie chocolate, but not all are authentic. With many brands really only count two. Some - packaged in silver package, with blue Mozart (in May called 'Original', the second production plant Mirabell – in gold package, with Mozart on a red background (in this case occurs in the name of the word 'Echte').
Creator Mozartkugeln chocolate
Creator Mozartkugeln was Salzburg confectioner Paul Fürst. It is 1890 years got the idea to (marzepanowo)-pistachio cream filling surround the nut and using a thin wooden stick and dip in chocolate, giving stately form balls. Sweets quickly gained a recognition in 1905 year were even awarded a gold medal at the Paris Exposition. The recipe and method of production of these, as is emphasizes - the original Mozartkugeln is transmitted in the family Fürstow from generation to generation, because the famous confectionery company still exists. Great-grandson of the creator of chocolates explains: "Do not depend on us to mass production. For us the most is the quality. Applying the method of manufacturing the same as a hundred years ago, we can’ t do too many beads. For this reason, You can buy them only in our three shops - all three are in Salzburg. In implementing the order sent out chocolates in Europe, but on other continents are not already, because the time and conditions transport negatively affected their taste.