Ruchoks is a manufacturer of handmade chocolates established in 2007 in Mumbai that offers over 100 varieties of chocolates and innovative packaging options. They have robust infrastructure and quality controls to produce large volumes of chocolates while maintaining high quality. Ruchoks aims to spread joy through their delicious chocolates and provide options for corporate and individual gifting across various price points and customization options.
GKI Foods is a confectionery manufacturer founded in 1972 located in Brighton, MI. They employ over 125 people and produce over 60,000 pounds of 230+ candy items daily using their 100,000 square foot facility. GKI offers handcrafted candy products with certifications for food safety, quality control, and packaging options. They provide extensive employee training, market insights, innovation, and excellent customer service with over 99% on-time order fulfillment.
The stages of chocolate production include harvesting cocoa pods and separating beans, fermenting the beans to determine quality, roasting the beans and grinding them into nibs, blending the nibs with other ingredients like milk or cocoa liquor, intensive conching and mixing at high temperatures, slowly cooling the tempered chocolate mass, molding the chocolate by adding items like nuts and using heated molds, packing and storing the chocolate in low-humidity conditions, and dispatching the finished chocolate via different transportation methods.
Our mission is to have you hooked on to SWISSWRAP. Like it’s said once you taste the very best, you just can’t settle for anything less.
SWISSWRAP works towards bringing you chocolate 365 days a year. For every and any occasion. Anytime!
Cadbury produces chocolate mainly through batch production to meet high demand. This involves producing fixed amounts of chocolate at a time in batches. Key steps include harvesting cocoa pods, fermenting and drying cocoa beans, roasting, blending, grinding, pressing, mixing with milk for milk chocolate, tempering, molding into bars, and packaging. Quality control includes regular taste testing and checking appearance every 20 minutes to maintain standards.
Tempering chocolate involves controlling the crystallization of cocoa butter to ensure the chocolate has a shiny appearance and snap when broken. The process involves:
1) Melting chocolate to 45°C then cooling it to 32°C for dark or 30°C for milk/white chocolate.
2) Adding 15-20% chocolate callets at room temperature to induce crystallization.
3) Continuing to stir until the temperature reaches 34°C for dark or 33°C for milk/white chocolate to obtain properly tempered chocolate.
Azores Blue is a company that selects and distributes unique gourmet products from the Portuguese Azores islands. They have agreements with major producers in the nine Azorean islands. Currently, they are opening their first store abroad in Merida, Spain. The company offers a wide range of high quality Azorean goods including bottled waters, milks, cheeses, honeys, teas, juices, jams, fruits, cigars, and wood products to customers around the world.
Wishing you all Happy Diwali...Bright with joy, sparkling with success & glowing with warmth!
Gift your friends and loved ones with our special Diwali chocolate packs and enjoy this festive season....
Wishing you all Happy Diwali...Bright with joy, sparkling with success & glowing with warmth!
Gift your friends and loved ones with our special Diwali chocolate packs and enjoy this festive season....
GKI Foods is a confectionery manufacturer founded in 1972 located in Brighton, MI. They employ over 125 people and produce over 60,000 pounds of 230+ candy items daily using their 100,000 square foot facility. GKI offers handcrafted candy products with certifications for food safety, quality control, and packaging options. They provide extensive employee training, market insights, innovation, and excellent customer service with over 99% on-time order fulfillment.
The stages of chocolate production include harvesting cocoa pods and separating beans, fermenting the beans to determine quality, roasting the beans and grinding them into nibs, blending the nibs with other ingredients like milk or cocoa liquor, intensive conching and mixing at high temperatures, slowly cooling the tempered chocolate mass, molding the chocolate by adding items like nuts and using heated molds, packing and storing the chocolate in low-humidity conditions, and dispatching the finished chocolate via different transportation methods.
Our mission is to have you hooked on to SWISSWRAP. Like it’s said once you taste the very best, you just can’t settle for anything less.
SWISSWRAP works towards bringing you chocolate 365 days a year. For every and any occasion. Anytime!
Cadbury produces chocolate mainly through batch production to meet high demand. This involves producing fixed amounts of chocolate at a time in batches. Key steps include harvesting cocoa pods, fermenting and drying cocoa beans, roasting, blending, grinding, pressing, mixing with milk for milk chocolate, tempering, molding into bars, and packaging. Quality control includes regular taste testing and checking appearance every 20 minutes to maintain standards.
Tempering chocolate involves controlling the crystallization of cocoa butter to ensure the chocolate has a shiny appearance and snap when broken. The process involves:
1) Melting chocolate to 45°C then cooling it to 32°C for dark or 30°C for milk/white chocolate.
2) Adding 15-20% chocolate callets at room temperature to induce crystallization.
3) Continuing to stir until the temperature reaches 34°C for dark or 33°C for milk/white chocolate to obtain properly tempered chocolate.
Azores Blue is a company that selects and distributes unique gourmet products from the Portuguese Azores islands. They have agreements with major producers in the nine Azorean islands. Currently, they are opening their first store abroad in Merida, Spain. The company offers a wide range of high quality Azorean goods including bottled waters, milks, cheeses, honeys, teas, juices, jams, fruits, cigars, and wood products to customers around the world.
Wishing you all Happy Diwali...Bright with joy, sparkling with success & glowing with warmth!
Gift your friends and loved ones with our special Diwali chocolate packs and enjoy this festive season....
Wishing you all Happy Diwali...Bright with joy, sparkling with success & glowing with warmth!
Gift your friends and loved ones with our special Diwali chocolate packs and enjoy this festive season....
Amul Chocolates' market share has decreased significantly compared to the market leader. The document discusses Amul Chocolates' integrated marketing communication strategy to increase awareness, understand consumer behavior, and formulate a plan to gain market share. It analyzes Amul Chocolates' products, competition, advertising trends, and provides recommendations like introducing new products, increasing promotion through celebrity endorsements, and expanding distribution.
This document discusses the product mix of Cadbury India. It outlines Cadbury's various product types including Dairy Milk chocolates, Celebrations, Bournville, biscuits, candies, and beverages. It provides details on specific products within these lines and their prices. The document also covers Cadbury's strategies of line stretching to both down and up markets through new product launches. It discusses line filling and ensuring consistency across production, distribution, and end use to provide customers with joy.
This document discusses chocolate and contains photos of chocolate without much other content. It expresses how making PowerPoints can be difficult and time-consuming, and now the author is hungry after looking at chocolate photos, though they hope the reader enjoyed the presentation.
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 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.
This document provides information on ice cream production, including ingredients, formulation, equipment, production methods, quality assurance, and process control. It discusses the key components of ice cream such as fats, sugars, milk solids, stabilizers, and emulsifiers. Production involves pasteurizing ingredients, cooling the mixture, freezing and aerating it using an ice cream machine, packing, hardening, and cold storage. Quality is ensured through controlling temperatures, weights, and following HACCP principles.
Sweet Street Desserts is a leading gourmet dessert company that aims to set the standard in the industry. The company is committed to innovation, high quality products, and creating a rewarding work environment. It also prioritizes social responsibility through green initiatives and clean ingredient sourcing. The founder, Sandy Solmon, has been recognized for her achievements and contributions to diversity.
Astor Chocolate creates high quality Belgian chocolate gifts for businesses using fresh ingredients and solar energy. Their master chocolatier handcrafts ganache truffles incorporating traditional and modern techniques. Astor has stringent quality controls and ensures on-time deliveries arrive in perfect condition through an eye tracker system. They offer affordable gifts across various price points that create lasting impressions through the experience of enjoying chocolate.
The document discusses Cadbury's White Milk chocolate product. It provides information on the product ingredients, packaging, pricing, distribution, target markets, and financial projections. The key points are:
1) Cadbury White Milk chocolate is made with milk, cocoa butter, sugar, cocoa solids, honey, and cream powder.
2) It is priced competitively at Rs. 40 and distributed across major cities in Pakistan.
3) The target markets are kids to adults who seek an affordable treat.
4) Financial projections estimate a break-even point of selling 0.76% units per month.
New Zealand Natural Franchise Presentationmattbicecream
The document describes a master franchise opportunity for Emerald Foods Group, a New Zealand company that produces premium natural ice cream, frozen yogurt, and sorbet products under the New Zealand Natural brand. It operates in 30 countries and is seeking master franchisees. Key points include that it produces over 450 products, has state-of-the-art facilities, offers opportunities in parlors, food service, retail, and has been an award-winning brand. Master franchisees would have exclusive rights to develop the brand through various sales channels in their contracted territory.
Is a dark chocolate butter called "Choco Darky" made of organic chocolate. It doesn´t contain artificial ingredients or chemicals and is a healthy food sort for everybody.
The document outlines a proposal for a chocolate manufacturing and sales company called "Chocolab". The company will be located in Kalapet and manufacture plain, milk, and fruit & nut chocolates. It will target consumers of all age groups in Pondicherry through retailers, wholesalers, and traders. The company aims to compete based on taste and quality and will be a partnership with roles including 2 finance managers, 2 marketing managers, 1 accountant, and 1 general manager.
The document outlines a proposal for a chocolate manufacturing business called "Chocolab" in Pondicherry, India. A group of 8 individuals will form a partnership and manufacture milk chocolate, fruit and nut chocolate, and plain chocolate. The manufacturing facility will be located in Kalapet and target consumers of all ages in Pondicherry. The business will compete based on taste and quality. Initial costs, production process, marketing and financial plans are presented.
This document is a catalog from Marque Foods, a supplier of pastry and dessert solutions. It contains over 50 pages of listings for chocolate products, coatings, chips, cocoa powders, chocolate cups, pastry shells, flavorings, sauces, nuts, dried fruits, gelato ingredients and more. The catalog provides product codes, descriptions, pack sizes, and notes whether items are kosher, natural, or special order items. It aims to provide chefs with a wide selection of high quality ingredients and supplies for all of their pastry and dessert needs.
The document summarizes the history and production of chocolate. It discusses how the Olmecs and Mayans cultivated and used cocoa before the Aztecs developed chocolate drinks. It then describes different types of chocolate - white, milk, and dark - and their ingredients. The document outlines several health benefits of chocolate, including its high antioxidant and magnesium content and potential role in reducing depression, cancer, and improving brain health. It provides storage tips for chocolate and the mission, vision, and values of the Chocolate House.
The document summarizes the history and production of chocolate. It discusses how the Olmecs and Mayans cultivated and used cocoa before the Aztecs developed chocolate drinks. It then describes different types of chocolate - white, milk, and dark - and their ingredients. The document outlines several health benefits of chocolate, including its high antioxidant and magnesium content and potential role in reducing depression, cancer, and improving brain health. It provides storage tips for chocolate and presents the mission, vision, and values of a chocolate company.
The document discusses different types of confectionery products. It begins by describing the various ingredients commonly used in making confections like sugars, dairy products, fats, hydrocolloids, emulsifiers, colors, flavors, and antioxidants. It then explains the different categories of confections - flour, sugar, chocolate, milk and other confections. Specific examples like toffee manufacturing process and popular Indian and international confections are also mentioned. The document provides detailed information on ingredients and processes involved in the confectionery industry.
FB*PROPAK provides processing and packaging solutions to food and beverage industries. Formed through a merger in 2010, it has over 40 years of experience in winemaking, olive oil, and brewing industries. It offers consultation, project management, installation, commissioning, retrofitting, training, and maintenance services. Some of its clients include prominent Australian breweries like Bluetongue Brewery and Moorilla Brewery. It partners with global equipment manufacturers to deliver packaging solutions for filling, labeling, packing, and palletizing of both still and sparkling beverages.
The document provides a strategic business plan for a premium ice cream brand called "Crème De La Crème". It includes segmentation and targeting of consumers belonging to socioeconomic classes A and B in Bangladesh. It positions the brand as a premium ice cream with authentic French taste using original recipes. The positioning statement emphasizes high quality and French taste. Brand elements like logo, name, and packaging are designed to create awareness and visual identity. A multi-channel distribution strategy is outlined using both direct and indirect channels. Pricing strategies aim to be above normal brands but below luxury brands. An integrated marketing communications plan includes advertising, sales promotions, public relations and social media to build the brand across all touchpoints.
Fuji Oil produces a wide range of food ingredients and products from oils, fats, soy proteins, and other materials. The document provides an overview of several of Fuji Oil's major business areas and products:
- Soy protein foods are incorporated into daily diets through products like school lunches and nursing home meals.
- Fuji Oil develops a full line of chocolate products using cocoa beans and original fat processing technologies, ranging from coating chocolate to varieties with enhanced moisture retention.
- Palm oil processing technologies allow Fuji Oil to produce a wide range of oil and fat products with varying properties for global distribution.
- Other product categories mentioned include frozen pastry, soy milk, margarine, water
Amul Chocolates' market share has decreased significantly compared to the market leader. The document discusses Amul Chocolates' integrated marketing communication strategy to increase awareness, understand consumer behavior, and formulate a plan to gain market share. It analyzes Amul Chocolates' products, competition, advertising trends, and provides recommendations like introducing new products, increasing promotion through celebrity endorsements, and expanding distribution.
This document discusses the product mix of Cadbury India. It outlines Cadbury's various product types including Dairy Milk chocolates, Celebrations, Bournville, biscuits, candies, and beverages. It provides details on specific products within these lines and their prices. The document also covers Cadbury's strategies of line stretching to both down and up markets through new product launches. It discusses line filling and ensuring consistency across production, distribution, and end use to provide customers with joy.
This document discusses chocolate and contains photos of chocolate without much other content. It expresses how making PowerPoints can be difficult and time-consuming, and now the author is hungry after looking at chocolate photos, though they hope the reader enjoyed the presentation.
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 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.
This document provides information on ice cream production, including ingredients, formulation, equipment, production methods, quality assurance, and process control. It discusses the key components of ice cream such as fats, sugars, milk solids, stabilizers, and emulsifiers. Production involves pasteurizing ingredients, cooling the mixture, freezing and aerating it using an ice cream machine, packing, hardening, and cold storage. Quality is ensured through controlling temperatures, weights, and following HACCP principles.
Sweet Street Desserts is a leading gourmet dessert company that aims to set the standard in the industry. The company is committed to innovation, high quality products, and creating a rewarding work environment. It also prioritizes social responsibility through green initiatives and clean ingredient sourcing. The founder, Sandy Solmon, has been recognized for her achievements and contributions to diversity.
Astor Chocolate creates high quality Belgian chocolate gifts for businesses using fresh ingredients and solar energy. Their master chocolatier handcrafts ganache truffles incorporating traditional and modern techniques. Astor has stringent quality controls and ensures on-time deliveries arrive in perfect condition through an eye tracker system. They offer affordable gifts across various price points that create lasting impressions through the experience of enjoying chocolate.
The document discusses Cadbury's White Milk chocolate product. It provides information on the product ingredients, packaging, pricing, distribution, target markets, and financial projections. The key points are:
1) Cadbury White Milk chocolate is made with milk, cocoa butter, sugar, cocoa solids, honey, and cream powder.
2) It is priced competitively at Rs. 40 and distributed across major cities in Pakistan.
3) The target markets are kids to adults who seek an affordable treat.
4) Financial projections estimate a break-even point of selling 0.76% units per month.
New Zealand Natural Franchise Presentationmattbicecream
The document describes a master franchise opportunity for Emerald Foods Group, a New Zealand company that produces premium natural ice cream, frozen yogurt, and sorbet products under the New Zealand Natural brand. It operates in 30 countries and is seeking master franchisees. Key points include that it produces over 450 products, has state-of-the-art facilities, offers opportunities in parlors, food service, retail, and has been an award-winning brand. Master franchisees would have exclusive rights to develop the brand through various sales channels in their contracted territory.
Is a dark chocolate butter called "Choco Darky" made of organic chocolate. It doesn´t contain artificial ingredients or chemicals and is a healthy food sort for everybody.
The document outlines a proposal for a chocolate manufacturing and sales company called "Chocolab". The company will be located in Kalapet and manufacture plain, milk, and fruit & nut chocolates. It will target consumers of all age groups in Pondicherry through retailers, wholesalers, and traders. The company aims to compete based on taste and quality and will be a partnership with roles including 2 finance managers, 2 marketing managers, 1 accountant, and 1 general manager.
The document outlines a proposal for a chocolate manufacturing business called "Chocolab" in Pondicherry, India. A group of 8 individuals will form a partnership and manufacture milk chocolate, fruit and nut chocolate, and plain chocolate. The manufacturing facility will be located in Kalapet and target consumers of all ages in Pondicherry. The business will compete based on taste and quality. Initial costs, production process, marketing and financial plans are presented.
This document is a catalog from Marque Foods, a supplier of pastry and dessert solutions. It contains over 50 pages of listings for chocolate products, coatings, chips, cocoa powders, chocolate cups, pastry shells, flavorings, sauces, nuts, dried fruits, gelato ingredients and more. The catalog provides product codes, descriptions, pack sizes, and notes whether items are kosher, natural, or special order items. It aims to provide chefs with a wide selection of high quality ingredients and supplies for all of their pastry and dessert needs.
The document summarizes the history and production of chocolate. It discusses how the Olmecs and Mayans cultivated and used cocoa before the Aztecs developed chocolate drinks. It then describes different types of chocolate - white, milk, and dark - and their ingredients. The document outlines several health benefits of chocolate, including its high antioxidant and magnesium content and potential role in reducing depression, cancer, and improving brain health. It provides storage tips for chocolate and the mission, vision, and values of the Chocolate House.
The document summarizes the history and production of chocolate. It discusses how the Olmecs and Mayans cultivated and used cocoa before the Aztecs developed chocolate drinks. It then describes different types of chocolate - white, milk, and dark - and their ingredients. The document outlines several health benefits of chocolate, including its high antioxidant and magnesium content and potential role in reducing depression, cancer, and improving brain health. It provides storage tips for chocolate and presents the mission, vision, and values of a chocolate company.
The document discusses different types of confectionery products. It begins by describing the various ingredients commonly used in making confections like sugars, dairy products, fats, hydrocolloids, emulsifiers, colors, flavors, and antioxidants. It then explains the different categories of confections - flour, sugar, chocolate, milk and other confections. Specific examples like toffee manufacturing process and popular Indian and international confections are also mentioned. The document provides detailed information on ingredients and processes involved in the confectionery industry.
FB*PROPAK provides processing and packaging solutions to food and beverage industries. Formed through a merger in 2010, it has over 40 years of experience in winemaking, olive oil, and brewing industries. It offers consultation, project management, installation, commissioning, retrofitting, training, and maintenance services. Some of its clients include prominent Australian breweries like Bluetongue Brewery and Moorilla Brewery. It partners with global equipment manufacturers to deliver packaging solutions for filling, labeling, packing, and palletizing of both still and sparkling beverages.
The document provides a strategic business plan for a premium ice cream brand called "Crème De La Crème". It includes segmentation and targeting of consumers belonging to socioeconomic classes A and B in Bangladesh. It positions the brand as a premium ice cream with authentic French taste using original recipes. The positioning statement emphasizes high quality and French taste. Brand elements like logo, name, and packaging are designed to create awareness and visual identity. A multi-channel distribution strategy is outlined using both direct and indirect channels. Pricing strategies aim to be above normal brands but below luxury brands. An integrated marketing communications plan includes advertising, sales promotions, public relations and social media to build the brand across all touchpoints.
Fuji Oil produces a wide range of food ingredients and products from oils, fats, soy proteins, and other materials. The document provides an overview of several of Fuji Oil's major business areas and products:
- Soy protein foods are incorporated into daily diets through products like school lunches and nursing home meals.
- Fuji Oil develops a full line of chocolate products using cocoa beans and original fat processing technologies, ranging from coating chocolate to varieties with enhanced moisture retention.
- Palm oil processing technologies allow Fuji Oil to produce a wide range of oil and fat products with varying properties for global distribution.
- Other product categories mentioned include frozen pastry, soy milk, margarine, water
This document summarizes information from FoodTech 2016 about non-dairy milk alternatives. It shows that the category has grown significantly in recent years in the EMEA region in both retail volume and value. A wide variety of non-dairy products now exist made from soy, rice, grains, nuts and other plants. The number of new product launches in the category has also increased substantially between 2011-2015. The document then discusses potential business opportunities and solutions for non-dairy products like drinks, yogurts and snacks based on plant-based ingredients.
1) The document discusses trends in the baking industry and solutions Lallemand provides to bakeries, including gluten reduction, emulsifier replacement, bio-preservatives, improved shelf-life, waste reduction, and natural flavor solutions.
2) Key trends in the industry include increased industry penetration replacing traditional bakeries, and a focus on clean label, cost reduction, and sustainability.
3) Lallemand works with bakeries to develop customized solutions through reducing gluten, replacing emulsifiers, improving shelf-life and waste reduction, and providing natural flavor solutions using starters and yeasts to help bakeries differentiate themselves.
Chocolate is derived from cocoa beans grown on equatorial regions. It contains cocoa liquor, cocoa butter, sugar, and other ingredients like milk, nuts, flavors. There are different types like sweet chocolate, dark chocolate, milk chocolate etc defined by their cocoa and milk content. Common defects include fat bloom and sugar bloom caused during storage due to temperature fluctuations. Chocolates are commonly packaged in foil and paper wraps, flow wraps, or placed in boxes by robotic packers for efficiency.
The document provides information about a company's partner program, including a 20% fixed discount for partners, promotional materials and online support available to partners, a starter kit with free product samples for new partners, training and presentations provided by experts, and fast delivery of goods. It also details the company's focus on environmental protection through various initiatives like biodegradable packaging, reducing plastic use, and certifications.
This presentation by OECD, OECD Secretariat, was made during the discussion “Competition and Regulation in Professions and Occupations” held at the 77th meeting of the OECD Working Party No. 2 on Competition and Regulation on 10 June 2024. More papers and presentations on the topic can be found at oe.cd/crps.
This presentation was uploaded with the author’s consent.
Collapsing Narratives: Exploring Non-Linearity • a micro report by Rosie WellsRosie Wells
Insight: In a landscape where traditional narrative structures are giving way to fragmented and non-linear forms of storytelling, there lies immense potential for creativity and exploration.
'Collapsing Narratives: Exploring Non-Linearity' is a micro report from Rosie Wells.
Rosie Wells is an Arts & Cultural Strategist uniquely positioned at the intersection of grassroots and mainstream storytelling.
Their work is focused on developing meaningful and lasting connections that can drive social change.
Please download this presentation to enjoy the hyperlinks!
This presentation by Yong Lim, Professor of Economic Law at Seoul National University School of Law, was made during the discussion “Artificial Intelligence, Data and Competition” held at the 143rd meeting of the OECD Competition Committee on 12 June 2024. More papers and presentations on the topic can be found at oe.cd/aicomp.
This presentation was uploaded with the author’s consent.
Mastering the Concepts Tested in the Databricks Certified Data Engineer Assoc...SkillCertProExams
• For a full set of 760+ questions. Go to
https://skillcertpro.com/product/databricks-certified-data-engineer-associate-exam-questions/
• SkillCertPro offers detailed explanations to each question which helps to understand the concepts better.
• It is recommended to score above 85% in SkillCertPro exams before attempting a real exam.
• SkillCertPro updates exam questions every 2 weeks.
• You will get life time access and life time free updates
• SkillCertPro assures 100% pass guarantee in first attempt.
This presentation by Thibault Schrepel, Associate Professor of Law at Vrije Universiteit Amsterdam University, was made during the discussion “Artificial Intelligence, Data and Competition” held at the 143rd meeting of the OECD Competition Committee on 12 June 2024. More papers and presentations on the topic can be found at oe.cd/aicomp.
This presentation was uploaded with the author’s consent.
Suzanne Lagerweij - Influence Without Power - Why Empathy is Your Best Friend...Suzanne Lagerweij
This is a workshop about communication and collaboration. We will experience how we can analyze the reasons for resistance to change (exercise 1) and practice how to improve our conversation style and be more in control and effective in the way we communicate (exercise 2).
This session will use Dave Gray’s Empathy Mapping, Argyris’ Ladder of Inference and The Four Rs from Agile Conversations (Squirrel and Fredrick).
Abstract:
Let’s talk about powerful conversations! We all know how to lead a constructive conversation, right? Then why is it so difficult to have those conversations with people at work, especially those in powerful positions that show resistance to change?
Learning to control and direct conversations takes understanding and practice.
We can combine our innate empathy with our analytical skills to gain a deeper understanding of complex situations at work. Join this session to learn how to prepare for difficult conversations and how to improve our agile conversations in order to be more influential without power. We will use Dave Gray’s Empathy Mapping, Argyris’ Ladder of Inference and The Four Rs from Agile Conversations (Squirrel and Fredrick).
In the session you will experience how preparing and reflecting on your conversation can help you be more influential at work. You will learn how to communicate more effectively with the people needed to achieve positive change. You will leave with a self-revised version of a difficult conversation and a practical model to use when you get back to work.
Come learn more on how to become a real influencer!
This presentation by Professor Alex Robson, Deputy Chair of Australia’s Productivity Commission, was made during the discussion “Competition and Regulation in Professions and Occupations” held at the 77th meeting of the OECD Working Party No. 2 on Competition and Regulation on 10 June 2024. More papers and presentations on the topic can be found at oe.cd/crps.
This presentation was uploaded with the author’s consent.
Carrer goals.pptx and their importance in real lifeartemacademy2
Career goals serve as a roadmap for individuals, guiding them toward achieving long-term professional aspirations and personal fulfillment. Establishing clear career goals enables professionals to focus their efforts on developing specific skills, gaining relevant experience, and making strategic decisions that align with their desired career trajectory. By setting both short-term and long-term objectives, individuals can systematically track their progress, make necessary adjustments, and stay motivated. Short-term goals often include acquiring new qualifications, mastering particular competencies, or securing a specific role, while long-term goals might encompass reaching executive positions, becoming industry experts, or launching entrepreneurial ventures.
Moreover, having well-defined career goals fosters a sense of purpose and direction, enhancing job satisfaction and overall productivity. It encourages continuous learning and adaptation, as professionals remain attuned to industry trends and evolving job market demands. Career goals also facilitate better time management and resource allocation, as individuals prioritize tasks and opportunities that advance their professional growth. In addition, articulating career goals can aid in networking and mentorship, as it allows individuals to communicate their aspirations clearly to potential mentors, colleagues, and employers, thereby opening doors to valuable guidance and support. Ultimately, career goals are integral to personal and professional development, driving individuals toward sustained success and fulfillment in their chosen fields.
This presentation by Juraj Čorba, Chair of OECD Working Party on Artificial Intelligence Governance (AIGO), was made during the discussion “Artificial Intelligence, Data and Competition” held at the 143rd meeting of the OECD Competition Committee on 12 June 2024. More papers and presentations on the topic can be found at oe.cd/aicomp.
This presentation was uploaded with the author’s consent.
2. ®
About Ruchoks
About Ruchoks
►Established in 2007 in Mumbai, Ruchoks has made its name as the prominent handmade chocolate
manufacturer and supplier. Our products are supplied to distributors and corporate across the India.
►Ruchoks’ motto, "MAKE TODAY DELICIOUS" captures the spirit of what we are trying to achieve as a
business. Through our delightful and high quality products we are spreading long-lasting joys in the
lives of people.
►With a capability of producing high volumes with no compromise on quality, Ruchoks has adopted a
high quality production method. With all of our hand molded chocolates, we ensure each chocolate
has an eye-catching shine, luster and sharpness in taste with the economic price range.
►Our chocolates are pure vegetarian (i.e. Egg-less) and made up of finest ingredients.
►Ruchoks offers you a delightful combination of plenty of natural flavors and shapes in variety of
attractive and professional customized packing, which can be utilized for gifting to your near n dear
ones and for corporate gifting so as to make occasions and festivals more delightful.
3. ®
Why Ruchoks
Ruchoks has robust infrastructure which comprised of
►Modern amenities
►Manufacturing units spread in a sprawling area
►Well trained and high skilled labor
This high quality infrastructure enables Ruchoks to perform quality
large scale production and hence cost effective.
► Production capacity of 1000 kg chocolate per day
Ruchoks holds following licenses ensuring the sky-scraping quality
control:
► ISO 9001
► ISO22000
► HACCP (Hazard Analysis and Critical Control Point)
► Food license from FSSCI
► Registered under SSI and NSIC
► Having credit rating from top credit rating agency
Ruchoks is committed to:
►Implementing a Food Safety Management System with an aim to
produce and supply safe quality Chocolate that meet customers’
satisfaction and expectations
►Comply with legal obligations and to protect the end users with
___,safe products through the application of good manufacturing,
______hygiene practices
►Ensure all employees involved in production receive
appropriate and adequate training in food safety and
handling.
Food safety policyQuality Control
Value for money
and high quality
service
Infrastructure
Widespread variety of chocolates
and packaging
Ruchoks offers you a delightful combination of
► 100+ variety of chocolates including several natural
flavors, dry fruits chocolates, truffles, pralines, clusters
and many more
► Variety of attractive and professional packaging options
► Flexibility to customize chocolate as well as boxes as required
► Extensive introduction of innovative packing for gifting for
corporate
4. ®
Why Ruchoks
Chocolate Quality and Variety
►Superior quality controls maintains quality and taste
►100+ varieties of chocolates satisfy fantasy of every chocolate lover
►Gorgeous shapes and eye catching luster on each peace of chocolates
enhance loveliness of the taste
Innovative Packaging Options
►Variety of innovative and qualitative packaging options
►Each packaging option further diversified into multiple colors and sizes
►Immense flexibility in the budget for packaging starting from Rs10 to Rs400
Customization Option
►Chocolate can be embossed with your company name and logo
►Wrapper can be designed expressing importance of the occasion for the company
►Bags/ Boxes can be printed describing the company and the occasion
►Special cards/ Stickers only designed for your company
►High quality service
►Value for money
►Flexibility of budget
from Rs 50 to Rs
5000 per gift
►Elasticity through
customization
What do you get?
5. ®
Mouth-Watering Varieties
Chocolate – Regular
(Bitter/ Milk)
Variety
Bulk rate
per kg
Taxes
Dark Chocolate
Rs 675
12.5% VAT
Extra
Crunch Punch
Butter Bite
Dual Delight
Orange Aura
Chocolate – DRY Fruits
(Bitter/ Milk)
Variety
Bulk rate
per kg
Discount per
kg
Almond Allure
Rs 800
12.5% VAT
Extra
Cashew Catch
Cashew Raisin
Raisins shine
Fig, Mixed Nuts
6. ®
Mouth-Watering Varieties
Chocolate – Premium DRY
Fruits
Variety
BULK Rate
per kg
TAXES
Walnut Surprise
Rs 1000
VAT 12.5%
extra
Hazelnut
Apricot
Date Lip
Dried Plum
Chocolate – Center FILLED
Variety
BULK Rate
per kg
TAXES
Strawberry
Rs 1100
VAT 12.5%
extra
Honey
Salted Caramel
Hazelnut
Orange
7. ®
Mouth-Watering Varieties
Chocolate – TRUFFLE
Variety
Bulk Rate
per kg
Taxes
Morroco Coconut
Rs 1250
VAT 12.5%
extra
Nutella
Strawberry
Oreo
Peanut
Chocolate – PRALINE
Variety
BULK Rate
per kg
Taxes
Almond Rs 1350
VAT 12.5%
extra
Pista Rs 1700
Inside Rs 1350
8. ®
Mouth-Watering Varieties
Chocolate – Rocks
Variety
BULK Rate
per kg
Taxes
Almond Rs 1100
VAT 12.5%
will be extra
Cashew Raisins Rs 1100
Peanut Rs 800
Rice flakes Rs 800
Chocolate – SPECIAL
Variety Bulk per kg
Chocolate Pizza Rs 750
Oreo Almond Rs 900
For information on applying this template onto existing presentations, refer to the notes on slide 2 of this presentation.
The Input area of the Beam can be customized to reflect the content of thepresentation. The Input area is an AutoShape with a picture fill. To change this, ensure you have the image you wish to use (ideally a .jpg or a .png file) in an accessible folder. The image should have a ratio of 1:1 to ensure it does not appear distorted.
Acceptable images for importing into the Input area of the Beam are the three approved graphics (lines), and black and white photography or illustrations which follow the principles laid out on The Branding Zone. Color images should never be imported into this area.
To create a thank you slide with a picture in the Input area of the Beam, duplicate this master slide and create a new master slide. If using the graphic on the title slide the same should be used on the thank you slide. If using a picture in the Input area of the Beam in the title slide, the same or different but related picture can be used on the thank you slide.
Customize the Input area of the Beam as described below.
Click on the View tab from the menu bar and select Master>Slide Master
Right-click on the Input graphic and select Format AutoShape
From the Fill menu, under the Color and Lines tab, click on the drop-down arrow next to Color and select the Fill Effects menu
From the Picture tab, click on Select Picture. Navigate to the folder containing the image you wish to insert in the Input area. Highlight the image and tick the Lock picture aspect ratio box. Click on OK.
You can now preview the image before continuing. If you are happy with how it looks, click Ok to continue. Otherwise, repeat the process until you are happy with your selected image
To exit from Master View, click on View>Normal. The change you made to the Input graphic should now be visible on the title slide
It is possible to apply this template to exiting presentations.
Have the latest presentation template open
Click on the View tab and select Normal
Delete all unwanted slides
Click on the Insert tab from the menu bar and select Slides from Files
Click on Browse. Navigate to the presentation you wish to update with the new template. Highlight the presentation and click Open
Wait for the slides from the presentation to load and click on Insert All. Then click Close
Check the inserted slides to ensure that the most appropriate master slide has been used on each slide
To change the master applied to a slide select the slide you wish to apply a different master to then click on the Format tab from the menu bar and select Slide Design
From the Used in This Presentation section choose the master you wish to apply to the slide and hover over it to reveal a drop-down arrow. Click on the arrow and select Apply to Selected Slides
It is important to thoroughly check the presentation to ensure that no further formatting is needed.
It is possible to apply this template to exiting presentations.
Have the latest presentation template open
Click on the View tab and select Normal
Delete all unwanted slides
Click on the Insert tab from the menu bar and select Slides from Files
Click on Browse. Navigate to the presentation you wish to update with the new template. Highlight the presentation and click Open
Wait for the slides from the presentation to load and click on Insert All. Then click Close
Check the inserted slides to ensure that the most appropriate master slide has been used on each slide
To change the master applied to a slide select the slide you wish to apply a different master to then click on the Format tab from the menu bar and select Slide Design
From the Used in This Presentation section choose the master you wish to apply to the slide and hover over it to reveal a drop-down arrow. Click on the arrow and select Apply to Selected Slides
It is important to thoroughly check the presentation to ensure that no further formatting is needed.
It is possible to apply this template to exiting presentations.
Have the latest presentation template open
Click on the View tab and select Normal
Delete all unwanted slides
Click on the Insert tab from the menu bar and select Slides from Files
Click on Browse. Navigate to the presentation you wish to update with the new template. Highlight the presentation and click Open
Wait for the slides from the presentation to load and click on Insert All. Then click Close
Check the inserted slides to ensure that the most appropriate master slide has been used on each slide
To change the master applied to a slide select the slide you wish to apply a different master to then click on the Format tab from the menu bar and select Slide Design
From the Used in This Presentation section choose the master you wish to apply to the slide and hover over it to reveal a drop-down arrow. Click on the arrow and select Apply to Selected Slides
It is important to thoroughly check the presentation to ensure that no further formatting is needed.
It is possible to apply this template to exiting presentations.
Have the latest presentation template open
Click on the View tab and select Normal
Delete all unwanted slides
Click on the Insert tab from the menu bar and select Slides from Files
Click on Browse. Navigate to the presentation you wish to update with the new template. Highlight the presentation and click Open
Wait for the slides from the presentation to load and click on Insert All. Then click Close
Check the inserted slides to ensure that the most appropriate master slide has been used on each slide
To change the master applied to a slide select the slide you wish to apply a different master to then click on the Format tab from the menu bar and select Slide Design
From the Used in This Presentation section choose the master you wish to apply to the slide and hover over it to reveal a drop-down arrow. Click on the arrow and select Apply to Selected Slides
It is important to thoroughly check the presentation to ensure that no further formatting is needed.
It is possible to apply this template to exiting presentations.
Have the latest presentation template open
Click on the View tab and select Normal
Delete all unwanted slides
Click on the Insert tab from the menu bar and select Slides from Files
Click on Browse. Navigate to the presentation you wish to update with the new template. Highlight the presentation and click Open
Wait for the slides from the presentation to load and click on Insert All. Then click Close
Check the inserted slides to ensure that the most appropriate master slide has been used on each slide
To change the master applied to a slide select the slide you wish to apply a different master to then click on the Format tab from the menu bar and select Slide Design
From the Used in This Presentation section choose the master you wish to apply to the slide and hover over it to reveal a drop-down arrow. Click on the arrow and select Apply to Selected Slides
It is important to thoroughly check the presentation to ensure that no further formatting is needed.
It is possible to apply this template to exiting presentations.
Have the latest presentation template open
Click on the View tab and select Normal
Delete all unwanted slides
Click on the Insert tab from the menu bar and select Slides from Files
Click on Browse. Navigate to the presentation you wish to update with the new template. Highlight the presentation and click Open
Wait for the slides from the presentation to load and click on Insert All. Then click Close
Check the inserted slides to ensure that the most appropriate master slide has been used on each slide
To change the master applied to a slide select the slide you wish to apply a different master to then click on the Format tab from the menu bar and select Slide Design
From the Used in This Presentation section choose the master you wish to apply to the slide and hover over it to reveal a drop-down arrow. Click on the arrow and select Apply to Selected Slides
It is important to thoroughly check the presentation to ensure that no further formatting is needed.
It is possible to apply this template to exiting presentations.
Have the latest presentation template open
Click on the View tab and select Normal
Delete all unwanted slides
Click on the Insert tab from the menu bar and select Slides from Files
Click on Browse. Navigate to the presentation you wish to update with the new template. Highlight the presentation and click Open
Wait for the slides from the presentation to load and click on Insert All. Then click Close
Check the inserted slides to ensure that the most appropriate master slide has been used on each slide
To change the master applied to a slide select the slide you wish to apply a different master to then click on the Format tab from the menu bar and select Slide Design
From the Used in This Presentation section choose the master you wish to apply to the slide and hover over it to reveal a drop-down arrow. Click on the arrow and select Apply to Selected Slides
It is important to thoroughly check the presentation to ensure that no further formatting is needed.
It is possible to apply this template to exiting presentations.
Have the latest presentation template open
Click on the View tab and select Normal
Delete all unwanted slides
Click on the Insert tab from the menu bar and select Slides from Files
Click on Browse. Navigate to the presentation you wish to update with the new template. Highlight the presentation and click Open
Wait for the slides from the presentation to load and click on Insert All. Then click Close
Check the inserted slides to ensure that the most appropriate master slide has been used on each slide
To change the master applied to a slide select the slide you wish to apply a different master to then click on the Format tab from the menu bar and select Slide Design
From the Used in This Presentation section choose the master you wish to apply to the slide and hover over it to reveal a drop-down arrow. Click on the arrow and select Apply to Selected Slides
It is important to thoroughly check the presentation to ensure that no further formatting is needed.