Cocoa trees grow in tropical climates and produce cocoa pods containing cocoa beans. Through photosynthesis, cocoa trees use sunlight, water, and carbon dioxide to produce sugars that provide energy for growth. The beans are harvested from the pods and fermented, dried, and roasted to produce cocoa powder. Cocoa powder is bitter on its own and requires additional ingredients like sugar to produce chocolate. Chocolate production involves harvesting cocoa beans, processing them into cocoa powder, and mixing the powder with other ingredients to make chocolate bars for distribution and sale.
COCOA: Harvesting, Post Harvest Management & Its products.
Use in chocolate manufacturing.
Highlighting all necessary steps in transformation of Cocoa from beans to chocolate you desire.
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on February 28, 2018 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
COCOA: Harvesting, Post Harvest Management & Its products.
Use in chocolate manufacturing.
Highlighting all necessary steps in transformation of Cocoa from beans to chocolate you desire.
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on February 28, 2018 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Method Machine Works is the manufacturer and exporter of CoCoMaN coconut oil processing machines include virgin coconut oil extracting plant, copra flake grinding machine and copra oil press.
Cardamom is an important spice commodity of international commerce ever since the ancient Greek and Roman period.It is processed into various products like cardamom seeds,
cardamom powder, cardamom oil, cardamom oleoresin, encapsulated cardamom flavor etc. Processing of cardamom requires close monitoring right from harvest to the drying and final grading.Cardamom having cool and refreshing aroma and pleasant and sweet taste, the food prepared by adding it is likely to become more acceptable to more people in the coming years.
Industrial processing and related technological aspects of these products are covered here.
These slides have complete information about chocolate history and the process involved in the chocolate industry. Very helpful slides to understand chocolate processing.
The soft, golden colored and delicate cigar-like rolls of Ceylon Cinnamon has long been an essential part of world cuisine and herbal medication yet claims its' origin to the humble cinnamon groves in the Western coast of Sri Lanka. The crop now grows in South America and the West Indies, Seychelles, and Reunion. The best quality cinnamon is produced in Sri Lanka.
Production
The bushes grow well in shaded places with an average rainfall and without extremes of temperature. The optimum temperature for production is between 27 and 30°C. The soil should not be waterlogged as this produces a bitter-tasting bark. Eight or tenside branches grow on the bush and these are harvested after about three years to obtain the cinnamon bark.
Harvesting
Cinnamon bark is harvested twice a year immediately after each of the rainy seasons when the humidity makes the bark peel more easily. The trees are first harvested when they are three years old, one year after pruning. The side stems that are about three years old are removed and the bark is stripped off. Cinnamon bark is only obtained from stems that are between 1.2 and 5cm in diameter.
Processing
Processing accounts for about 60% of the cost of production of cinnamon. This is because the peeling of bark from the stems is labour intensive and is usually done by hand, by skilled peelers. The quality of cinnamon depends on how well the bark is removed from the stems
Drying
The compound quills are placed on coir rope racks and dried in the shade to prevent warping. After four or five days of drying, the quills are rolled on a board to tighten the filling and then placed in subdued sunlight for further drying.
Grading
quality of cinnamon is judged by the thickness of the bark, the appearance (broken or entire quills) and the aroma and flavour.
Packaging
Cinnamon quills are cut into pieces up to 10cm in length and packed into moisture-proof polypropylene bags for sale. The bags should be sealed to prevent moisture from entering. Sealing machines can be used to seal the bags. Attractive labels should be applied to the products.
Storage
Dried cinnamon quills must be stored in moisture-proof containers away from direct sunlight. The stored cinnamon quills should be inspected regularly for signs of spoilage or moisture. If they have absorbed moisture, they should be re-dried to a moisture content of 10%.
Manufacturing of chocolate Whole Process and its DefectsHimanshu141296
Describe the whole process of making Chocolate and its defects. Firstly, fermented and dried cocoa beans will be refined to a roasted nib by winnowing and roasting. Then, they will be heated and will melt into chocolate liquor. Lastly, manufacturers blend chocolate liquor with sugar and milk to add flavour. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form.
Chocolate most commonly comes in dark (bottom), milk (middle), and white (top) varieties, with cocoa solids contributing to the brown coloration.
Swiss milk chocolate.
A bar of dark baking chocolate, with a minimum cocoa content of 40%
Semi-sweet chocolate chips.
Tempered couverture chocolate.
White chocolate bar.
Chocolate from bean to bar by Muhammad Saeed ShahbhaiwalaMuhammad S
This is Chocolate PPT, Chocolate from bean to bar includes brief history, famous brands, main manufacturers and stages of chocolate making from bean to bar.
Yours suggestions are most welcome.
Chocolate from bean to bar By Muhammad Saeed ShahbhaiwalaMuhammad S
This is Chocolate PPT, Chocolate from bean to bar includes brief history, famous brands, main manufacturers and stages of chocolate making from bean to bar.
Yours suggestions are most welcome.
Method Machine Works is the manufacturer and exporter of CoCoMaN coconut oil processing machines include virgin coconut oil extracting plant, copra flake grinding machine and copra oil press.
Cardamom is an important spice commodity of international commerce ever since the ancient Greek and Roman period.It is processed into various products like cardamom seeds,
cardamom powder, cardamom oil, cardamom oleoresin, encapsulated cardamom flavor etc. Processing of cardamom requires close monitoring right from harvest to the drying and final grading.Cardamom having cool and refreshing aroma and pleasant and sweet taste, the food prepared by adding it is likely to become more acceptable to more people in the coming years.
Industrial processing and related technological aspects of these products are covered here.
These slides have complete information about chocolate history and the process involved in the chocolate industry. Very helpful slides to understand chocolate processing.
The soft, golden colored and delicate cigar-like rolls of Ceylon Cinnamon has long been an essential part of world cuisine and herbal medication yet claims its' origin to the humble cinnamon groves in the Western coast of Sri Lanka. The crop now grows in South America and the West Indies, Seychelles, and Reunion. The best quality cinnamon is produced in Sri Lanka.
Production
The bushes grow well in shaded places with an average rainfall and without extremes of temperature. The optimum temperature for production is between 27 and 30°C. The soil should not be waterlogged as this produces a bitter-tasting bark. Eight or tenside branches grow on the bush and these are harvested after about three years to obtain the cinnamon bark.
Harvesting
Cinnamon bark is harvested twice a year immediately after each of the rainy seasons when the humidity makes the bark peel more easily. The trees are first harvested when they are three years old, one year after pruning. The side stems that are about three years old are removed and the bark is stripped off. Cinnamon bark is only obtained from stems that are between 1.2 and 5cm in diameter.
Processing
Processing accounts for about 60% of the cost of production of cinnamon. This is because the peeling of bark from the stems is labour intensive and is usually done by hand, by skilled peelers. The quality of cinnamon depends on how well the bark is removed from the stems
Drying
The compound quills are placed on coir rope racks and dried in the shade to prevent warping. After four or five days of drying, the quills are rolled on a board to tighten the filling and then placed in subdued sunlight for further drying.
Grading
quality of cinnamon is judged by the thickness of the bark, the appearance (broken or entire quills) and the aroma and flavour.
Packaging
Cinnamon quills are cut into pieces up to 10cm in length and packed into moisture-proof polypropylene bags for sale. The bags should be sealed to prevent moisture from entering. Sealing machines can be used to seal the bags. Attractive labels should be applied to the products.
Storage
Dried cinnamon quills must be stored in moisture-proof containers away from direct sunlight. The stored cinnamon quills should be inspected regularly for signs of spoilage or moisture. If they have absorbed moisture, they should be re-dried to a moisture content of 10%.
Manufacturing of chocolate Whole Process and its DefectsHimanshu141296
Describe the whole process of making Chocolate and its defects. Firstly, fermented and dried cocoa beans will be refined to a roasted nib by winnowing and roasting. Then, they will be heated and will melt into chocolate liquor. Lastly, manufacturers blend chocolate liquor with sugar and milk to add flavour. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form.
Chocolate most commonly comes in dark (bottom), milk (middle), and white (top) varieties, with cocoa solids contributing to the brown coloration.
Swiss milk chocolate.
A bar of dark baking chocolate, with a minimum cocoa content of 40%
Semi-sweet chocolate chips.
Tempered couverture chocolate.
White chocolate bar.
Chocolate from bean to bar by Muhammad Saeed ShahbhaiwalaMuhammad S
This is Chocolate PPT, Chocolate from bean to bar includes brief history, famous brands, main manufacturers and stages of chocolate making from bean to bar.
Yours suggestions are most welcome.
Chocolate from bean to bar By Muhammad Saeed ShahbhaiwalaMuhammad S
This is Chocolate PPT, Chocolate from bean to bar includes brief history, famous brands, main manufacturers and stages of chocolate making from bean to bar.
Yours suggestions are most welcome.
Overview of Chocolate and the types of chocolates are explained. chocolate history and the manufacturing method is explained in the presentation. advantage and the disadvantage of chocolate is mentioned. Tempering of chocolate is added in the slide.
Added value of using d2w and d2p in Cocoa production value chainChristian Fritz
this presentation provides an overview of the global Cocoa value chain and the risks both related to production and environment and offers solutions with our d2w oxo-biodegradable additives and d2p anti-fungal and anti-bacterial masterbatches
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History and manufacturing of chocolate
Company presentation
Chocolate is a food made from roasted and grounded cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods.
It is one of the most popular foods of the world. It has been traded internationally for centuries, mostly from underdeveloped to the developed countries. The word chocolate entered the english language from spanish word xocolat meaning bitter drink.
Chocolate is made from the fruit of cocoa trees, which are native to Central and South America. The fruits are called pods and each pod contains around 40 cacao beans. The beans are dried and roasted to create cocoa beans.
Cacao is the raw, unprocessed version of cocoa.
The origin of chocolate can be traced back to the ancient Maya and Aztec civilisation in Central America, who first enjoyed ‘chocolatl’; a much prized spicy drink made from roasteed cocoa beans. Cocoa beans were valuable, they were given as gifts on occasions such as a child coming of age and at religious ceremonies. Chocolate comprises a number of raw and processed foods produced from the seed of the tropical cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America, with its earliest documented use around 1100 BC
The cocoa seeds originally has a bitter flavour, so it is fermented to improve the taste. After the seed is cleaned, roasted, and dried, the shells are removed. And the product is called cacao nibs. These nibs will be grounded and it is called cacao mass. The mass is heated and then liquified and it is turned into the chocolate liquor. And this liquor is used to produce a varieties of chocolates.
Overall, there are 7 types of chocolate. There are 3 main types of chocolate, including white chocolate, milk chocolate, and dark chocolate, although there are other types of chocolate including bittersweet chocolate, chocolate liquor, cocoa powder, and ruby chocolate.
It Has Antioxidant Properties
Dark Chocolate Can Boost Your Focus
It Protects Your Skin from Dehydration
It Supports the Functions of Your Heart
Dark Chocolate Lowers Blood Pressure
Cocoa Is Rich in Good Nutrients
It Boosts Your Energy Levels
Chocolate Is Important for Pregnant Women
Dark Chocolate May Help in Diabetes Prevention
Chocolate Makes You Happy
Contains plenty of sugar
Plenty of fats
Chocolate is rich in calories
Can lead to obesity
People even get addicted to chocolate
Some chocolates contain significant amounts of caffeine
You may experience sleeping problems
Can be bad for your teeth
Cocoa powder,Cocoa butter,Dark chocolate,White chocolate,Milk chocolate,
The students will get to know about the chocolate journey, exploring step by step all the stages of the production process, from the cocoa plantations to the final product on the selves of various shops.
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
Honest Reviews of Tim Han LMA Course Program.pptxtimhan337
Personal development courses are widely available today, with each one promising life-changing outcomes. Tim Han’s Life Mastery Achievers (LMA) Course has drawn a lot of interest. In addition to offering my frank assessment of Success Insider’s LMA Course, this piece examines the course’s effects via a variety of Tim Han LMA course reviews and Success Insider comments.
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
Acetabularia Information For Class 9 .docxvaibhavrinwa19
Acetabularia acetabulum is a single-celled green alga that in its vegetative state is morphologically differentiated into a basal rhizoid and an axially elongated stalk, which bears whorls of branching hairs. The single diploid nucleus resides in the rhizoid.
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
4. They use the sunlight and the green
(chlorophyll) in their leaves to make sugars
from carbon dioxide (which they breathe in
through their leaves during the day) and
water. This sugar is then used to give the
plant energy so that it can grow. This process
is called photosynthesis and is the most
important process on the planet, as many other
plants and animals depend on plants to
survive. Most of the energy is used to make
new plant material, although some of it is
stored by the plant for use during the months
when there is less sunlight.
Water + Carbon Dioxide + Sunlight + Chlorophyll (green leaves) = Glucose (Sugar) + Oxygen
COCOA TREE
PHOTOSYNTHESIS
It gives the
plant energy to
grow
(nutrition).
FOOD FOR
PLANTS
5. COCOA BEAN TREE
RESPIRATION
PLANTS
RESPIRATION
(OXYGEN)
During the night, plants breathe in oxygen.
This is called respiration. The plant also needs
minerals to grow, which the plant takes from the
soil where they are dissolved in water. The
plant releases any water that it doesn't need
into the air through its leaves. This is called
transpiration.
Plants are the only living organisms that can
make their own food.
NIGHT
PLANTS
TRANSPIRATION
(WATER)
6. COCOA BEANS
Cocoa beans are little beans found in the
pods that grow on cacao (cocoa) trees. The
pods are yellow, green and red and are
about as big as a small pumpkin.
When the pods are ready to be picked,
they are cut open so the beans inside can
be taken out and roasted (baked). Before
the cocoa bean is roasted, it has over three
hundred different flavours.
7. COCOA BEANS
Roasting the beans dries them so they can
be crushed into cocoa (chocolate powder).
Plain cocoa is very bitter. It’s not really
chocolate until you add sugar.
Cocoa beans can be crushed using
machines or people’s feet.
8. COCOA BEANS
ORIGIN
Cocoa beans grow on trees in South America or somewhere else south of the
Equator. That is, in climates where it is hot and humid all year long. Cocoa trees
need neat and humidity, but they do not grow well unless they are planted near
taller trees that will help shade them from the direct sun.
EQUATOR
ORIGINALLY FROM
SOUTH AMERICA
(Brazil, Ecuador,
Bolivia, Peru,…)
Seeds were transported and planted a very long time
ago to other places like Africa: Nigeria, Ghana, Ivory
Coast, Cameroon,…
Mexico
Indonesia
9. COCOA BEANS
CURIOSITIES
Cocoa trees grow slowly. It takes three to
five years for cocoa trees to produce pods
with beans for making chocolate. Cocoa
trees can live up to two hundred years, but
will only produce cocoa beans for about
twenty-five of those years.
A tree produces about one thousand cocoa
beans every year. That is enough to make
about two pounds of chocolate.
Think about this…
Every year, people all over the world eat or drink 2 BILLION pounds of chocolate
every year. So…if every cocoa tree produces enough beans to make only 2 pounds
of chocolate a year, 1 BILLION cocoa trees are needed every year to keep the world
supplied in chocolate.
10. COCOA BEANS
CURIOSITIES
The first chocolate
The Mayan Indians were the first people we know of to
use chocolate. They crushed the beans into powder and
mixed it with water for…HOT CHOCLATE. They called it
‘bitter water’ because they did not put sugar in it.
The Mayans even used cocoa beans for money. Mayan
Indians used cocoa beans to buy slaves and animals.
11. COCOA BEANS
Other interesting facts about cocoa
Chocolate is the number one use for cocoa beans, but it isn’t the
only thing they are good for. Cocoa beans can also be used for…
• The oil taken from cocoa beans before they are roasted is called
cocoa butter. It is used to make chocolate and many other food
items.
• Some animals like to eat cocoa bean hulls (shells).
• The hulls from the cocoa beans are used as mulch. Mulch is
what people put around trees and in flower beds to keep the
weeds from growing.
• Cocoa is NOT used to make white chocolate.
12. HOW IS CHOCOLATE
MADE?
PRIMARY SECTOR: AGRICULTURE.
1. Pick up the pods from the cocoa tree.
2. Cut the pods and take the cocoa beans out (white cocoa beans).
3. Dry the cocoa beans in boxes for almost 50 days (their colour changes from white to
brown).
4. Lay the cocoa beans out in the sun for about 1 week.
5. Take the oil from the cocoa beans (cocoa butter, which is used to make chocolate and
other products).
6. Put the cocoa beans into boxes and send them to chocolate factories.
SECONDARY SECTOR: CHOCOLATE FACTORIES.
1. Roast the cocoa beans (fire). It’s when they become darker (dark brown or black).
2. Crush the cocoa beans using a complex machine at the factories. (or with workers’ feet in
some places). They get cocoa powder.
3. Mix the cocoa powder with sugar, milk and other ingredients.
4. Pour the mixture into a mould to give chocolate a shape.
5. Chocolate bars are made.
6. TERTIARY SECTOR. DISTRIBUTION: different MEANS OF TRANSPORT take the
chocolate bars to the SHOPS where people can buy them.