Chocolade
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Chocolate
Chocolate comes in dark, milk, and white varieties and gets its brown color from cocoa solids; the word chocolate originates from the Aztec language and has a history dating back to 1000 BC; while dark chocolate contains only cocoa products, milk chocolate was invented in the 1800s by Henri Nestle and adds milk, and white chocolate is based on sugar, milk, and fat without cocoa solids.
Fabricación del chocolate
El documento describe el proceso de fabricación del chocolate, que comienza con la selección y lavado de las semillas de cacao, luego pasa por etapas de tostado, alcalinización, molienda, extracción de la manteca y pulverización para obtener el licor y polvo de cacao. Estos ingredientes se mezclan y refinan hasta formar una pasta suave que se concha y tempera antes de moldear, enfriar, empacar y distribuir el chocolate final.
Proceso de elaboración del chocolate
El documento describe el proceso de elaboración del chocolate, comenzando con la transformación del cacao. El cacao se recolecta, fermenta, limpia, seca y tuesta para obtener la pasta de cacao, la cual es la materia prima para la industria chocolatera. Luego, la pasta de cacao se prensa para obtener manteca de cacao y torta de cacao, los cuales se usan para producir diferentes tipos de chocolate como negro, blanco y con leche.
Introduction Of Chocolates
The document provides an overview of the global chocolate industry. It discusses the history and origins of chocolate, major chocolate producing countries and companies, types of chocolate, and the health impacts of chocolate consumption. The global chocolate market is worth billions and is dominated by companies like Mars, Nestle, Hershey and Cadbury. Cocoa production is led by Ivory Coast, Ghana and Indonesia. Dark chocolate may provide some health benefits compared to milk chocolate.
chocolate
There are three main types of chocolate: dark chocolate, milk chocolate, and white chocolate. Dark chocolate contains the highest percentage of cacao solids at 60% while white chocolate contains only 1%. Dark chocolate provides various health benefits like mood boosting and heart health while consuming too much chocolate can lead to issues like addiction, obesity, and allergies. Chocolate is a multi-billion dollar global industry with Europe and North America being the largest consumers while Russia has the highest per capita consumption at 5.9 kg per year.
Chocolate Presentation
Chocolate comes from the cacao tree. The Mayans and Aztecs were the first to make chocolate by crushing cacao seeds and adding spices and hot water to make a drink called Chocolatl. Spanish explorers brought Chocolatl back to Spain and experimented by adding sugar, popularizing chocolate in Europe. Chocolate then spread to France through Spanish monks and became popular worldwide as a sweet treat, especially around holidays like Easter and Valentine's Day.
Presentation Ferrero Rocher
Indonesia is the third largest producer of cocoa in the world. Ferrero Rocher is a chocolate product made of whole hazelnuts coated in milk chocolate and surrounded by Nutella filling, encased in walnut. While Ferrero Rocher is a unique product, it faces challenges in Indonesia as a less popular brand that is quite expensive compared to local competitors. However, Indonesia represents a large potential market for the product given the country's growing economy and consumption.
Chocolate
O documento descreve a história e produção do chocolate, desde sua origem na América Central até os processos de fabricação modernos. Aborda as espécies de cacau, a disseminação do chocolate na Europa e no Brasil, e os diferentes tipos de chocolate produzidos atualmente.
Recommended
Chocolate
Chocolate comes in dark, milk, and white varieties and gets its brown color from cocoa solids; the word chocolate originates from the Aztec language and has a history dating back to 1000 BC; while dark chocolate contains only cocoa products, milk chocolate was invented in the 1800s by Henri Nestle and adds milk, and white chocolate is based on sugar, milk, and fat without cocoa solids.
Fabricación del chocolate
El documento describe el proceso de fabricación del chocolate, que comienza con la selección y lavado de las semillas de cacao, luego pasa por etapas de tostado, alcalinización, molienda, extracción de la manteca y pulverización para obtener el licor y polvo de cacao. Estos ingredientes se mezclan y refinan hasta formar una pasta suave que se concha y tempera antes de moldear, enfriar, empacar y distribuir el chocolate final.
Proceso de elaboración del chocolate
El documento describe el proceso de elaboración del chocolate, comenzando con la transformación del cacao. El cacao se recolecta, fermenta, limpia, seca y tuesta para obtener la pasta de cacao, la cual es la materia prima para la industria chocolatera. Luego, la pasta de cacao se prensa para obtener manteca de cacao y torta de cacao, los cuales se usan para producir diferentes tipos de chocolate como negro, blanco y con leche.
Introduction Of Chocolates
The document provides an overview of the global chocolate industry. It discusses the history and origins of chocolate, major chocolate producing countries and companies, types of chocolate, and the health impacts of chocolate consumption. The global chocolate market is worth billions and is dominated by companies like Mars, Nestle, Hershey and Cadbury. Cocoa production is led by Ivory Coast, Ghana and Indonesia. Dark chocolate may provide some health benefits compared to milk chocolate.
chocolate
There are three main types of chocolate: dark chocolate, milk chocolate, and white chocolate. Dark chocolate contains the highest percentage of cacao solids at 60% while white chocolate contains only 1%. Dark chocolate provides various health benefits like mood boosting and heart health while consuming too much chocolate can lead to issues like addiction, obesity, and allergies. Chocolate is a multi-billion dollar global industry with Europe and North America being the largest consumers while Russia has the highest per capita consumption at 5.9 kg per year.
Chocolate Presentation
Chocolate comes from the cacao tree. The Mayans and Aztecs were the first to make chocolate by crushing cacao seeds and adding spices and hot water to make a drink called Chocolatl. Spanish explorers brought Chocolatl back to Spain and experimented by adding sugar, popularizing chocolate in Europe. Chocolate then spread to France through Spanish monks and became popular worldwide as a sweet treat, especially around holidays like Easter and Valentine's Day.
Presentation Ferrero Rocher
Indonesia is the third largest producer of cocoa in the world. Ferrero Rocher is a chocolate product made of whole hazelnuts coated in milk chocolate and surrounded by Nutella filling, encased in walnut. While Ferrero Rocher is a unique product, it faces challenges in Indonesia as a less popular brand that is quite expensive compared to local competitors. However, Indonesia represents a large potential market for the product given the country's growing economy and consumption.
Chocolate
O documento descreve a história e produção do chocolate, desde sua origem na América Central até os processos de fabricação modernos. Aborda as espécies de cacau, a disseminação do chocolate na Europa e no Brasil, e os diferentes tipos de chocolate produzidos atualmente.
Proceso de elaboración del chocolate
El documento describe el proceso de elaboración del chocolate, el cual consta de dos etapas: la transformación del cacao y la producción en la industria chocolatera. La transformación del cacao incluye la fermentación, limpieza, secado y tostado de los granos para obtener las semillas listas para la industria. En la industria chocolatera se realizan operaciones adicionales para obtener la pasta de cacao y luego manteca de cacao y torta de cacao, los cuales son las materias primas para fabricar diferentes tipos de chocolate
El proceso del chocolate
El proceso de producción del chocolate comienza con el tostado y descascarillado de los granos de cacao. Luego pasan por molienda, maduración, mezclado, homogenizado y dosificado antes de ser moldeado y empacado. El proceso busca separar la almendra de la cáscara y transformar la pulpa en licor de cacao mediante molienda. Finalmente, las diferentes materias primas como el licor de cacao y la leche en polvo se mezclan para obtener la masa de chocolate.
The Making of Chocolate
The making of chocolate involves a 13-step process: 1) Cocoa beans are sieved, vacuumed, and tested, 2) Roasted to develop flavor, 3) Shelled and crushed into nibs, 4) Nibs are crushed into a paste called liquor, 5) Cocoa butter is removed from the liquor through pressing, 6) Liquor is mixed with sugar and milk or cocoa butter to make milk or plain chocolate, 7) Moisture is evaporated leaving crumbs, 8) Crumb are rolled to smooth them, 9) Flavors are added, 10) Beating removes unpleasant flavors, 11) Tempering gives the chocolate its shine and brittleness, 12) Liquid chocolate is poured
Chocolate
CHOCOLATE
Cacao is the plant and all its products, before processing. Cacao refers to the unprocessed seed of the cacao tree, although some use the term "cocoa" to refer to the plant and its seeds.
Chocolate is the product of the seeds of the cacao plant after processing, whether liquid or solid.
Chocolate is made from cocoa beans found on the cacao tree.
The cacao tree was first discovered in the South American rainforest.
The three main ingredients in chocolate are chocolate liquor, cocoa powder, and cocoa butter.
Different kinds of chocolate use varying amounts of these 3 ingredients.
Chocolate is a processed food produced from the seed of the tropical tree cacao, which is scientifically identified as,
“Theobroma cacao”
The Greek meaning of ‘Theobroma cacao’ is the “Food of the Gods”
The word ‘Chocolate’ is said to derive from the Aztec word, ‘Xocolatl’ (which is in Nuhatl Language), which means “Bitter Water”
Grown 15 degrees north or south of the equator
70% grown in West Africa with Ivory Coast and Ghana largest producers
Brazil and Ecuador also large producers
Takes 5 years for trees to produce
Most produced by small farmers
Cocoa beans are known to have more than 300 healthful compounds.
It includes, phenylethylamine, theobromine, and many polyphenols, like flavonoids.
Cocoa beans also contain many vitamins and minerals as well as healthy doses
Mayan Civilization:
The Mayans took the cacao trees and grew it for themselves. They harvested, fermented, roasted, and ground the seeds into a paste and created a chocolate drink. The drink was made by mixing water, Chile peppers, cornmeal, cocoa beans, and some other ingredients. The Mayans believed the cacao tree came from a divine source and worshipped the tree. They used the drink in ceremonies, such as religious and burial ceremonies. It was also drunk by people in the upper class, including the wealthy and the religious elite.
Aztecs:
The Aztecs came across the cacao beans through trade, because they were unable to grow the cacao tree for themselves due to the climate.. They named the spicy drink xocaltl, meaning bitter water. The Aztec emperor, Montezuma, loved the drink so much he was said to have drank it 50 times a day. He was reported to have taken the drink before visiting his wives so historians say that this might have been where the legends of chocolate being an aphrodisiac began.
Ten Best Chocolate Brands
This document lists and describes 10 of the best chocolate brands in the world. It discusses Ferrero Rocher, Lindt & Sprüngli, and Ghirardelli, describing their origins in Italy and Switzerland and their use of high quality ingredients like roasted hazelnuts, milk, and cocoa. It also mentions Belgian brand Guylian and Lebanese brand Patchi, noting their premium and customized chocolate bars and pralines. Further brands discussed include Toblerone, Cadbury, Mars, Galaxy, and Kit Kat, highlighting their histories dating back to the early 1900s and their iconic products like Flakes bars and Mars bars.
El Chocolate
El documento describe el proceso de producción del chocolate desde la semilla de cacao hasta el producto final. El cacao pasa por fermentación, secado, limpieza, tostado y molienda para obtener la pasta de cacao. Luego, en la industria chocolatera, se realizan operaciones adicionales de limpieza, descascarado y molienda para producir la pasta de cacao que es el ingrediente principal del chocolate. Finalmente, el chocolate es lo que resulta de mezclar la pasta de cacao con azúcar y manteca de cacao.
Elaboracion de chocolate
El documento describe el proceso de producción del chocolate. Explica que el chocolate se obtiene mezclando azúcar con pasta de cacao y manteca de cacao. Luego detalla los diferentes tipos de chocolate y el proceso completo de producción del cacao hasta su transformación en chocolate, incluyendo la recolección, fermentación, secado, procesamiento, molienda, refinado y moldeado.
History of chocolate(brief)
The document discusses the history of chocolate, beginning with the Mayans discovering and domesticating cacao trees around 1000 BC. It then details how the Aztecs adopted chocolate and used cacao beans as currency. In the 1500s, Hernan Cortez introduced chocolate to Spain after encountering Montezuma's chocolate beverage. Chocolate then spread throughout Europe in the following centuries. The document outlines several innovations in chocolate production and popularization in the 18th-20th centuries that made chocolate more widely available and enjoyed globally.
Cadbury dairy milk
Cadbury Dairy Milk is Cadbury's flagship milk chocolate brand introduced in 1905 in the UK. It holds a dominant market share in India, with 70% of the chocolate market. Cadbury Dairy Milk is segmented by demographics like age (29% aged 13-19) and behavior (impulse buyers, loyal users). Cadbury utilizes behavioral segmentation and targets different groups like kids, students, families through campaigns emphasizing enjoyment and nostalgia. It positions Dairy Milk as synonymous with chocolate for youth and uses mass marketing. Pricing is kept low, starting at Rs. 10 for a 9.5g bar to maintain affordability.
Chocolate industry Presentation
This document provides an overview of the chocolate industry in India. It includes chapters on research methodology, the global and Indian markets, product profiles, demand determinants, distribution channels, trends, PEST analysis, Porter's five forces model, portfolio models including BCG matrix and GE nine cell, financial analysis, opportunities and threats. Key findings are that the Indian chocolate market is growing at 15% annually, milk chocolate dominates sales, and dark chocolate shows potential for growth. The analysis identifies rising incomes, health awareness, and festive gifting traditions as driving demand.
4p's Chocolate Marketing.pptx
Four P's of Marketing- Choco Moco Chocolate.
We had to innovate our own brand in chocolates using our knowledge and how are we suppose to brand it using various channels.
Nutella
Nutella is a chocolate hazelnut spread created by Pietro Ferrero in Italy in 1964. It is made primarily of sugar, palm oil, hazelnuts, and cocoa. Nutella became an instant success after being marketed across Europe. Today, Ferrero uses 25% of the global hazelnut supply in Nutella production. The cocoa and hazelnut ingredients undergo processes of roasting and quality control before being combined into the creamy spread. Nutella has grown enormously popular, with over a billion jars sold each year worldwide.
Coca Cola India Company Presentation
This document provides information about Hindustan Coca Cola Beverages Pvt. Ltd., a bottling company in India. It discusses that Coca-Cola returned to India in 1993 after a 16 year gap and acquired major Indian brands. Hindustan Coca Cola Beverages Pvt. Ltd. is now a 100% owned bottler with 3 regions and 22 locations across India manufacturing and distributing Coca-Cola products. The company has over 50 manufacturing locations in India and also in neighboring countries.
coca cola presentation
The document discusses Coca-Cola's marketing strategies in Pakistan. It provides background on Coca-Cola's founding and introduction to Pakistan in 1953. It then discusses Coca-Cola's marketplace segmentation in Pakistan including by geography, demographics, and occasions. It outlines Coca-Cola's target market as those aged 18-25. The document also summarizes Coca-Cola's differentiation, marketing mix including product, place, price and promotion, marketing channels used, and advertising and sales promotion activities in Pakistan.
Chocolate
El documento describe el chocolate, incluyendo su composición, tipos y valores nutritivos. Explica que el chocolate se obtiene de la mezcla de la pasta y manteca de cacao con azúcar, y que contiene hidratos de carbono, proteínas, grasas y minerales. También detalla los diferentes tipos de chocolate según su contenido de cacao y leche, así como los posibles daños para la salud debido a la sustancia metilxantinas que contiene. Por último, proporciona normas sobre el consumo moderado de chocolate.
O chocolate
O documento descreve a origem e o processo de produção do chocolate, começando com a árvore do cacaueiro nos trópicos. As sementes do cacaueiro são processadas para remover a casca e são torradas e moídas até ficarem uma pasta macia, que é transformada em cacau em pó ou chocolate líquido através de diferentes processos de prensagem e aquecimento. Uma lenda conta que o cacaueiro nasceu do sangue de uma princesa morta por inimigos.
Pitch del hotel aguatur
Este documento describe los problemas con las reservas hoteleras actuales, como la dificultad de las reservas y la falta de servicio las 24 horas. Propone una solución de una plataforma de reservas en línea las 24 horas que no cobre comisiones y permita la fidelización de clientes. El mercio objetivo son personas entre 20-45 años en el oriente antioqueño y Medellín interesados en viajes y aventura. La competencia son plataformas como Booking pero no hay aplicaciones propias de hoteles.
El origen del chocolate
El documento describe la historia del chocolate, desde su origen en Mesoamérica hasta su expansión por Europa. Las culturas maya y azteca ya consumían el chocolate y lo usaban como moneda. En el siglo XVI, Hernán Cortés lo llevó a España y se popularizó entre la realeza. En los siglos siguientes, el chocolate se extendió por Italia, Francia, Alemania, Inglaterra y el resto de Europa, donde pasó de ser considerado una medicina a un alimento y bebida de placer.
Facts about Chocolate
The document presents 28 facts about chocolate. Some key facts include: chocolate farmers are often treated like slaves; milk chocolate is a recent invention; the Aztecs used chocolate as currency; chocolate contains caffeine and theobromine; chocolate has health benefits as it can reduce the risk of heart attacks and strokes and improve blood flow; and chocolate farming and production is difficult work.
Kitkat
1. KitKat is Nestle's top confectionery brand and was launched in the UK in 1949. The document discusses KitKat's strategic objectives to increase sales across Europe and adopt a penetration strategy to supply markets across the continent. It analyzes the strengths, weaknesses, opportunities, and threats facing the KitKat brand.
2. The document compares KitKat's 2-finger and 4-finger products, which are marketed differently based on target audiences. The 2-finger is targeted at children with buy-one-get-one-free promotions while the 4-finger is aimed at adults and given out as samples.
3. European integration presents barriers to standardizing KitKat's brand and packaging across markets
Chocolates presentation
Chocolate has historically been used as a drink, but is now commonly consumed as candy. It originated in Mesoamerica and was important in ancient civilizations. The modern chocolate bar was developed in the 19th century through innovations like cocoa powder extraction and milk chocolate. Global cocoa production is dominated by West Africa. While chocolate has health benefits, its production and child labor practices remain controversial issues addressed by industry initiatives. Consumption varies globally, with Switzerland having the highest per capita intake.
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Proceso de elaboración del chocolate
El documento describe el proceso de elaboración del chocolate, el cual consta de dos etapas: la transformación del cacao y la producción en la industria chocolatera. La transformación del cacao incluye la fermentación, limpieza, secado y tostado de los granos para obtener las semillas listas para la industria. En la industria chocolatera se realizan operaciones adicionales para obtener la pasta de cacao y luego manteca de cacao y torta de cacao, los cuales son las materias primas para fabricar diferentes tipos de chocolate
El proceso del chocolate
El proceso de producción del chocolate comienza con el tostado y descascarillado de los granos de cacao. Luego pasan por molienda, maduración, mezclado, homogenizado y dosificado antes de ser moldeado y empacado. El proceso busca separar la almendra de la cáscara y transformar la pulpa en licor de cacao mediante molienda. Finalmente, las diferentes materias primas como el licor de cacao y la leche en polvo se mezclan para obtener la masa de chocolate.
The Making of Chocolate
The making of chocolate involves a 13-step process: 1) Cocoa beans are sieved, vacuumed, and tested, 2) Roasted to develop flavor, 3) Shelled and crushed into nibs, 4) Nibs are crushed into a paste called liquor, 5) Cocoa butter is removed from the liquor through pressing, 6) Liquor is mixed with sugar and milk or cocoa butter to make milk or plain chocolate, 7) Moisture is evaporated leaving crumbs, 8) Crumb are rolled to smooth them, 9) Flavors are added, 10) Beating removes unpleasant flavors, 11) Tempering gives the chocolate its shine and brittleness, 12) Liquid chocolate is poured
Chocolate
CHOCOLATE
Cacao is the plant and all its products, before processing. Cacao refers to the unprocessed seed of the cacao tree, although some use the term "cocoa" to refer to the plant and its seeds.
Chocolate is the product of the seeds of the cacao plant after processing, whether liquid or solid.
Chocolate is made from cocoa beans found on the cacao tree.
The cacao tree was first discovered in the South American rainforest.
The three main ingredients in chocolate are chocolate liquor, cocoa powder, and cocoa butter.
Different kinds of chocolate use varying amounts of these 3 ingredients.
Chocolate is a processed food produced from the seed of the tropical tree cacao, which is scientifically identified as,
“Theobroma cacao”
The Greek meaning of ‘Theobroma cacao’ is the “Food of the Gods”
The word ‘Chocolate’ is said to derive from the Aztec word, ‘Xocolatl’ (which is in Nuhatl Language), which means “Bitter Water”
Grown 15 degrees north or south of the equator
70% grown in West Africa with Ivory Coast and Ghana largest producers
Brazil and Ecuador also large producers
Takes 5 years for trees to produce
Most produced by small farmers
Cocoa beans are known to have more than 300 healthful compounds.
It includes, phenylethylamine, theobromine, and many polyphenols, like flavonoids.
Cocoa beans also contain many vitamins and minerals as well as healthy doses
Mayan Civilization:
The Mayans took the cacao trees and grew it for themselves. They harvested, fermented, roasted, and ground the seeds into a paste and created a chocolate drink. The drink was made by mixing water, Chile peppers, cornmeal, cocoa beans, and some other ingredients. The Mayans believed the cacao tree came from a divine source and worshipped the tree. They used the drink in ceremonies, such as religious and burial ceremonies. It was also drunk by people in the upper class, including the wealthy and the religious elite.
Aztecs:
The Aztecs came across the cacao beans through trade, because they were unable to grow the cacao tree for themselves due to the climate.. They named the spicy drink xocaltl, meaning bitter water. The Aztec emperor, Montezuma, loved the drink so much he was said to have drank it 50 times a day. He was reported to have taken the drink before visiting his wives so historians say that this might have been where the legends of chocolate being an aphrodisiac began.
Ten Best Chocolate Brands
This document lists and describes 10 of the best chocolate brands in the world. It discusses Ferrero Rocher, Lindt & Sprüngli, and Ghirardelli, describing their origins in Italy and Switzerland and their use of high quality ingredients like roasted hazelnuts, milk, and cocoa. It also mentions Belgian brand Guylian and Lebanese brand Patchi, noting their premium and customized chocolate bars and pralines. Further brands discussed include Toblerone, Cadbury, Mars, Galaxy, and Kit Kat, highlighting their histories dating back to the early 1900s and their iconic products like Flakes bars and Mars bars.
El Chocolate
El documento describe el proceso de producción del chocolate desde la semilla de cacao hasta el producto final. El cacao pasa por fermentación, secado, limpieza, tostado y molienda para obtener la pasta de cacao. Luego, en la industria chocolatera, se realizan operaciones adicionales de limpieza, descascarado y molienda para producir la pasta de cacao que es el ingrediente principal del chocolate. Finalmente, el chocolate es lo que resulta de mezclar la pasta de cacao con azúcar y manteca de cacao.
Elaboracion de chocolate
El documento describe el proceso de producción del chocolate. Explica que el chocolate se obtiene mezclando azúcar con pasta de cacao y manteca de cacao. Luego detalla los diferentes tipos de chocolate y el proceso completo de producción del cacao hasta su transformación en chocolate, incluyendo la recolección, fermentación, secado, procesamiento, molienda, refinado y moldeado.
History of chocolate(brief)
The document discusses the history of chocolate, beginning with the Mayans discovering and domesticating cacao trees around 1000 BC. It then details how the Aztecs adopted chocolate and used cacao beans as currency. In the 1500s, Hernan Cortez introduced chocolate to Spain after encountering Montezuma's chocolate beverage. Chocolate then spread throughout Europe in the following centuries. The document outlines several innovations in chocolate production and popularization in the 18th-20th centuries that made chocolate more widely available and enjoyed globally.
Cadbury dairy milk
Cadbury Dairy Milk is Cadbury's flagship milk chocolate brand introduced in 1905 in the UK. It holds a dominant market share in India, with 70% of the chocolate market. Cadbury Dairy Milk is segmented by demographics like age (29% aged 13-19) and behavior (impulse buyers, loyal users). Cadbury utilizes behavioral segmentation and targets different groups like kids, students, families through campaigns emphasizing enjoyment and nostalgia. It positions Dairy Milk as synonymous with chocolate for youth and uses mass marketing. Pricing is kept low, starting at Rs. 10 for a 9.5g bar to maintain affordability.
Chocolate industry Presentation
This document provides an overview of the chocolate industry in India. It includes chapters on research methodology, the global and Indian markets, product profiles, demand determinants, distribution channels, trends, PEST analysis, Porter's five forces model, portfolio models including BCG matrix and GE nine cell, financial analysis, opportunities and threats. Key findings are that the Indian chocolate market is growing at 15% annually, milk chocolate dominates sales, and dark chocolate shows potential for growth. The analysis identifies rising incomes, health awareness, and festive gifting traditions as driving demand.
4p's Chocolate Marketing.pptx
Four P's of Marketing- Choco Moco Chocolate.
We had to innovate our own brand in chocolates using our knowledge and how are we suppose to brand it using various channels.
Nutella
Nutella is a chocolate hazelnut spread created by Pietro Ferrero in Italy in 1964. It is made primarily of sugar, palm oil, hazelnuts, and cocoa. Nutella became an instant success after being marketed across Europe. Today, Ferrero uses 25% of the global hazelnut supply in Nutella production. The cocoa and hazelnut ingredients undergo processes of roasting and quality control before being combined into the creamy spread. Nutella has grown enormously popular, with over a billion jars sold each year worldwide.
Coca Cola India Company Presentation
This document provides information about Hindustan Coca Cola Beverages Pvt. Ltd., a bottling company in India. It discusses that Coca-Cola returned to India in 1993 after a 16 year gap and acquired major Indian brands. Hindustan Coca Cola Beverages Pvt. Ltd. is now a 100% owned bottler with 3 regions and 22 locations across India manufacturing and distributing Coca-Cola products. The company has over 50 manufacturing locations in India and also in neighboring countries.
coca cola presentation
The document discusses Coca-Cola's marketing strategies in Pakistan. It provides background on Coca-Cola's founding and introduction to Pakistan in 1953. It then discusses Coca-Cola's marketplace segmentation in Pakistan including by geography, demographics, and occasions. It outlines Coca-Cola's target market as those aged 18-25. The document also summarizes Coca-Cola's differentiation, marketing mix including product, place, price and promotion, marketing channels used, and advertising and sales promotion activities in Pakistan.
Chocolate
El documento describe el chocolate, incluyendo su composición, tipos y valores nutritivos. Explica que el chocolate se obtiene de la mezcla de la pasta y manteca de cacao con azúcar, y que contiene hidratos de carbono, proteínas, grasas y minerales. También detalla los diferentes tipos de chocolate según su contenido de cacao y leche, así como los posibles daños para la salud debido a la sustancia metilxantinas que contiene. Por último, proporciona normas sobre el consumo moderado de chocolate.
O chocolate
O documento descreve a origem e o processo de produção do chocolate, começando com a árvore do cacaueiro nos trópicos. As sementes do cacaueiro são processadas para remover a casca e são torradas e moídas até ficarem uma pasta macia, que é transformada em cacau em pó ou chocolate líquido através de diferentes processos de prensagem e aquecimento. Uma lenda conta que o cacaueiro nasceu do sangue de uma princesa morta por inimigos.
Pitch del hotel aguatur
Este documento describe los problemas con las reservas hoteleras actuales, como la dificultad de las reservas y la falta de servicio las 24 horas. Propone una solución de una plataforma de reservas en línea las 24 horas que no cobre comisiones y permita la fidelización de clientes. El mercio objetivo son personas entre 20-45 años en el oriente antioqueño y Medellín interesados en viajes y aventura. La competencia son plataformas como Booking pero no hay aplicaciones propias de hoteles.
El origen del chocolate
El documento describe la historia del chocolate, desde su origen en Mesoamérica hasta su expansión por Europa. Las culturas maya y azteca ya consumían el chocolate y lo usaban como moneda. En el siglo XVI, Hernán Cortés lo llevó a España y se popularizó entre la realeza. En los siglos siguientes, el chocolate se extendió por Italia, Francia, Alemania, Inglaterra y el resto de Europa, donde pasó de ser considerado una medicina a un alimento y bebida de placer.
Facts about Chocolate
The document presents 28 facts about chocolate. Some key facts include: chocolate farmers are often treated like slaves; milk chocolate is a recent invention; the Aztecs used chocolate as currency; chocolate contains caffeine and theobromine; chocolate has health benefits as it can reduce the risk of heart attacks and strokes and improve blood flow; and chocolate farming and production is difficult work.
Kitkat
1. KitKat is Nestle's top confectionery brand and was launched in the UK in 1949. The document discusses KitKat's strategic objectives to increase sales across Europe and adopt a penetration strategy to supply markets across the continent. It analyzes the strengths, weaknesses, opportunities, and threats facing the KitKat brand.
2. The document compares KitKat's 2-finger and 4-finger products, which are marketed differently based on target audiences. The 2-finger is targeted at children with buy-one-get-one-free promotions while the 4-finger is aimed at adults and given out as samples.
3. European integration presents barriers to standardizing KitKat's brand and packaging across markets
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Chocolate has historically been used as a drink, but is now commonly consumed as candy. It originated in Mesoamerica and was important in ancient civilizations. The modern chocolate bar was developed in the 19th century through innovations like cocoa powder extraction and milk chocolate. Global cocoa production is dominated by West Africa. While chocolate has health benefits, its production and child labor practices remain controversial issues addressed by industry initiatives. Consumption varies globally, with Switzerland having the highest per capita intake.
Chocolate Factory Presentation
In the course, Principles of Marketing Communication, I was equipped with marketing communication skills necessary for today’s global marketplace. Market and product consumption trends will be explored as well as principles and methods used by global marketers to promote their brands.
As one of the assignments for this course, I were ask to do a marketing communication plan for Chocolate Factory brand, a chocolate cafe. After analyze the situation of the café, my group and I came up with objectives: to increase awareness among chocolate lover and to build loyal customer base. We also have to come up with the message and channel for the communication as well.
Chocolate day Powerpoint Template - slideworld.com
www.slideworld.com Represent chocolate day PowerPoint Templates Very Attractive beautiful Templates Designing and background. To make your PPT attractive.
Chocolate
The document provides an overview of the history and production of chocolate. It discusses how cocoa originated in Mesoamerica and was consumed as a drink by the Aztecs and Mayans for religious and medicinal purposes. It then outlines the introduction and growing popularity of chocolate in Europe from the 16th century onward. The document also describes the process of transforming cocoa beans into chocolate and debunks various myths and prejudices about chocolate's nutritional properties and health effects.
Presentation The Belgian Chocolate Group_linkedin
The Belgian Chocolates Group was founded in 1956 in Belgium and has since become a leader in Belgian chocolate expertise, production methods, and quality controls. It produces chocolate products for both retailers' private labels and its own brands. The company sells its chocolates worldwide across various channels, including travel retail, domestic retail, and food service. It offers a large range of chocolate products for gifting or self-consumption, including seashells, pralines, truffles, bars, and mini bars.
E crm
E-CRM adalah strategi bisnis yang menggunakan teknologi informasi untuk memberikan pandangan pelanggan secara luas dan terintegrasi agar semua interaksi dan proses pelanggan dapat mempertahankan dan memperluas hubungan yang menguntungkan. E-CRM memiliki manfaat seperti pelayanan yang lebih baik dan berkelanjutan dengan biaya rendah serta kemudahan untuk melakukan perubahan. Aplikasi jaringan online seperti email newsletter, forum, dan auto responder
Apa Itu CRM?
Penjelasan singkat mengenai CRM dan target dari sistem tersebut. Dipresentasikan oleh IBS Teknologi Indonesia
Powerpoint over poezen en katten [Ingezonden]
Ingezonden powerpoint spreekbeurt over poezen en katten door Anneloes. Lees verder op SuperSpreekbeurt: http://superspreekbeurt.nl/overig/powerpoint-poezen-katten
marketing relationnel
Aujourd’hui, pour beaucoup d’entreprises et de nombreux marchés, le coût
d’acquisition de nouveaux clients est élevé. De nombreux marchés sont déjà
saturés par une offre surabondante et il y a beaucoup de difficultés à trouver
de nouveaux clients solvables. Aussi, les entreprises se retournent vers leurs
clients acquis et réfléchissent sur l’intérêt de conserver et de développer leur
chiffre d’affaires auprès de cette clientèle déjà acquise. La fidélisation, est dès
lors reconnue comme objectif indispensable de toute stratégie. Pour parvenir
à la fidélisation, on va tisser des liens étroits, voire intimes et établir une
communication permanente avec chacun d’entre-deux : c’est le marketing
relationnel. La technologie et plus particulièrement le concept de la CRM
(Customer Relationship Management) ou (GRC Gestion de la Relation Client
en français) va nous y aider. Donc Dans ce cours, il sera essentiellement
question de marketing relationnel, de gestion de la relation client et de la fidélisation.
Pompeii powerpoint
Pompeii was an ancient Roman city located near Mount Vesuvius in Italy. The fertile land and coastal access made it a desirable settlement over centuries, with architecture reflecting successive rulers like the Greeks and Romans. In 62 AD, an earthquake damaged much of the city. After 17 years of rebuilding, Mount Vesuvius erupted in 79 AD, burying Pompeii under ash and killing about 2,000 people. The ruins left behind provide insight into Roman life and architecture at the time through preserved structures and ash-casted human remains.
Gezichtsbedrog Spreekbeurt [ingezonden]
Een ingezonden spreekbeurt met powerpoint aan SuperSpreekbeurt. Het is gemaakt door Tom Koenen. Lees verder op http://superspreekbeurt.nl/overig/powerpoint-gezichtsbedrog
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Chocolate day Powerpoint Template - slideworld.com
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Chocolade
- 1. Chocolade
- 2. 1. Vanwaar komen cacaobonen ? Chocolade wordt gemaakt van cacaobonen. Die groeien aan een cacaoboom,die je alleen vindt in tropische landen: -West-Afrika: Ivoorkust, Ghana, Nigeria, Kameroen - Zuidoost-Azië: Indonesië, Maleisië - Latijns-Amerika: Brazilië, Ecuador
- 3. Een cacaoboom kan 15 meter hoog worden. Maar net als Nederland houden de boeren de fruitbomen liever laag. De meeste cacaobomen zijn niet hoger dan een meter of drie. Dan kun je de vruchten makkelijker plukken . Rijpe cacaovruchten zijn geel.
- 4. Zo ziet de cacaovrucht en de cacaobonen eruit. Binnenin de vrucht zitten er zo’n veertig witte zachte zaden in sappig vruchtvlees. De zaden heten cacaobonen. Als ze net uit de vrucht komen worden ze in houten bakken of op bananenbladeren gelegd om te drogen. Zo worden ze donkerbruin
- 5. De oogst Zo worden de cacaovruchten geoogst. Ze worden geplukt.
- 6. In de fabriek In de chocoladefabriek maken ze de cacaobonen eerst schoon, natuurlijk! De cacaoboon wordt verwarmd onder infrarode lampen. Daardoor gaat de schil eraf Als de schil eraf is houd je de kern over. De kernen worden gedroogd, geroosterd en gemalen tot cacaomassa. Het vet wordt uit de cacaomassa gehaald. Dan houd je cacaoboter over.
- 7. Van de cacaomassa zonder vet worden cacaobrokken geperst. Dit is geen chocolade. De cacaobrokken worden vermalen tot poeder. Dit zijn de stappen als de fabriek van cacaobonen naar cacaopoeder wil gaan.
- 8. Hoe wordt chocolade gemaakt? Dit zijn de ingrediënten om chocolade te maken. cacaomassa suiker cacaoboter Deze ingrediënten dienen niet voor witte chocolade!
- 9. Het concheren De pasta wordt in grote, verwarmde machines gedaan. Daarin wordt de dikke chocolade bijna 3 dagen gewalst. Heel belangrijk! De smaak en het smeltpunt van de chocolade worden nu bepaald.
- 10. De vloeibare chocolade gaat in een machine die de chocolade langzaam afkoelt maar ook laat bewegen. Bij een temperatuur van 27 graden kan de chocolade in vormpjes worden gegoten. LET OP!! Als er noten , rozijnen of iets anders in moet, dan gaat dat eerst.