History of chocolate and its production

                       МБОУ «Гимназия №4» города Смоленска

              Секция «Английский язык»

        Шоколад, его история и производство

                                                                        Выполнил:

                                                                                     ученик 9д класса

                                                                                      Станчинский Дмитрий

                                                                                      Pуководитель:

                                                                                      Астафьева Е. В.

                                    Смоленск

                                               2016

Contents

Introduction…………………………………………………………….2

1. History of Chocolate..………………………………………........3
2. Types of Cocolate............................................................................4
3. Manufactures...................................................................................5
4. Benefits of Chocolate......................................................................6
5. Survey and Statistics........................................................................8

Conclusion…………………………………………………………….11

Bibliography

Introduction

Chocolate has always found its way through people's hearts. Mention chocolate to anyone, especially during the holidays, and they are all ears. Nothing seems to bring on such a feeling of mental euphoria than a good dose of chocolate. But is it at all healthy? What do we know about the origin of this food? What countries are famous for chocolate production? Let`s try to answer these questions.

The object of my work is history of chocolate and its production.

The methods of the research are the following:

• making a survey;
• analysis of literary sources.

I set the following aims:

• to study the history of chocolate and its production;
• to learn about people`s favorite types of chocolate;
• to study reasons for popularity of chocolate.

I think it is an essential topic nowadays because all people like chocolate and eat it every day but not all people know about the history and origin of chocolate. Also we need to know good chocolate manufactures because every factory makes bars in its own way and the quality of products varies greatly.

1.History of Chocolate

Most  people  eat  chocolate  without  thinking  about  its  history. However, the story of chocolate is one that spans centuries, and involves exploration, colonialism, industrialisation and technology.

Cocoa beans - the source of chocolate  - come from the cacao trees of Central America. The Aztecs ground  cocoa  beans  into  a  paste,  then added  water  and  spices). According to Mexican mythology, cocoa beans were a blessing from the Gods. Human sacrifices were  performed  by  the  ancients,  with  victims  given  cocoa  as  their  last  meal. The earliest evidence of use traces to the Mokaya (Mexico and Guatemala), with evidence of chocolate beverages dating back to 1900 BC. In fact, the majority of Mesoamerican people made chocolate beverages, including the Maya and Aztecs, who made it into a beverage known as xocolātl, the  word meaning "bitter water”. The first cocoa plantations are believed to have been established in Central America around 600 AD. [5]

Columbus  brought  back  cocoa  beans  from  the  1492  exploration  of  the  Americas.  However,  the potential of these small dark beans wasn’t grasped until 1519 when the explorer Hernando Cortez learned of the Aztecs  methods of producing a warm, dark cocoa liquid drink. The Spanish started to produce chocolate, but added cane sugar to overcome the beans natural bitterness, making it more popular with Europeans. Spain kept its production a closely guarded secret: monks processed the cocoa beans in secluded monasteries. Cocoa trees were planted throughout its colonies and Spain managed to control the cocoa trade, profiting greatly. It wasn’t until the early seventeenth century that knowledge of cocoa processing spread throughout Europe.

The first chocolate shop was opened in London in 1657, yet the price of chocolate put it out of reach of  most  people.  The  price  of  chocolate  fell  over  the  years  as  its  production  became  mechanized. Mass-produced chocolate  became more affordable  for working people. In 1765 the first chocolate factory  was  established.  The  invention  of  the  cocoa  press  in  1828  meant  cocoa  butter  could  be extracted from the bean, giving drinking chocolate a smoother consistency. A solid edible chocolate bar  was  first  produced  by  an  English  company  in  1847;  milk  chocolate  was  first  produced  in Switzerland in 1876 when a way of adding milk to chocolate was conceived.

Nowadays we enjoy more varieties of chocolate than ever before. Knowing what a long and interesting history it has had, you might never look at the humble chocolate bar the same way again. [2]

2.Types of Chocolate

Several types of chocolate can be distinguished:

• Black (bitter) chocolate is made from grated cocoa, sugar powder and cocoa butter. Most dark chocolate sold under the name bitter, less bitter — called "dark". Pretty durable and just melts in the mouth.
• Milk chocolate with additions is made from grated cocoa, cocoa butter, sugar powder and milk powder. Exists both in solid and in liquid form in contrast to dark or bitter chocolate easily melts in the mouth and under the action of environmental factors (high temperature). The main raw material for the production of glazes.
• White chocolate (only solid) is prepared from cocoa butter, sugar, film of dried milk and vanilla, without adding cocoa powder, so it has a creamy colour (white) and does not contain theobromine.
• Aerated chocolate is obtained mainly from a chocolate dessert. In a vacuum due to the expansion of air bubbles formed by the porous structure of the tile. Could be "dark", "bitter", "milk" and "white".
• Chocolate powder produced from sugar and grated cocoa powder without additions or with addition of dairy products.
• Mint chocolate. Made chocolate with mint filling by adding the mint flavor to different types of chocolate. [1]

3.Manufactures

Large manufactures of chocolate products include Cadbury (the world's largest confectionery manufacturer), Guylian, The Hershey Company, Lindt & Sprüngli, Mars Incorporated, Milka, Neuhaus and Suchard. Guylian is best known for its chocolate Sea Shells; Cadbury for its Dairy Milk and Creme Egg. The Hershey Company, the largest chocolate manufacturer in North America, produces the Hershey Bar and Hershey's Kisses. Mars Incorporated, a large privately owned U.S. corporation, produces Mars Bar, Milky Way, M&M's, Twix, and Snickers. Lindt is known for its truffle balls and Gold Easter Bunnies.

Food conglomerates Nestlé SA and Kraft Foods both have chocolate brands. Nestlé acquired Rowntree's in 1988 and now markets chocolates under their own brand, including Smarties and Kit Kat; Kraft Foods through its 1990 acquisition of Jacobs Suchard, now owns Milka and Suchard. In February 2010, Kraft also acquired British-based Cadbury. Fry's, Trebor Basset, the fair-trade brand Green & Black's, also belongs to the group.

As for our country, there are some famous Russian manufactures, for example the chocolate factory “Russia”, which belongs to Switzerland now, Moscow confectionary factory “Krasny Oktyabr” and “Confectionary concern Babaevsky”. [1]

4.Benefits of Chocolate

Chocolate is the ultimate comfort food, a sure-fire stand-by in times of stress, a reliable source of consolation when life has let us down, and a mood-enhancer and romance-inducer in more positive circumstances. But is it at all healthy?

If you scoff lots of it, obviously not. But there are a host of medically proven ways in which chocolate — good chocolate, which is to say dark chocolate, with a cocoa percentage of around seventy per cent or more — really is good for us.

Research is continuing all the time, and experts have already found that chocolate is good for the heart, circulation and brain, and it has been suggested that it may be beneficial in such major heath challenges as autism, obesity, diabetes, Alzheimer’s disease and even ageing in general.

And in fact, the very latest research suggests that even milk chocolate may also provide valuable nutrients which lower the chance of heart problems.[4]

Here are ten scientifically established health benefits of good chocolate.

1. It is good for the heart and circulation

A recent study found that dark chocolate helps restore flexibility to arteries while also preventing white blood cells from sticking to the walls of blood vessels - both common causes of artery clogging.

2. It reduces the risk of stroke

Researchers in Finland have found that chocolate consumption lowers the risk of suffering a stroke - by a staggering 17 per cent average in the group of men they tested.

3. It is mineral rich

Dark chocolate is packed with beneficial minerals such as potassium, zinc and selenium, and a 100g bar of dark (70 per cent or more) choc provides 67 per cent of the RDA of iron.

4. It reduces cholesterol

Consumption of cocoa has been shown to reduce levels of “bad” cholesterol (LDL) and raise levels of “good” cholesterol, potentially lowering the risk of cardiovascular disease.

5. It is good for your skin

The flavonols in dark chocolate can protect the skin against sun damage (though you'd probably better still slap on some sun cream).

6. It can help you lose weight

Chocolate can help you lose weight. Really. Neuroscientist Will Clower says a small square of good choc melted on the tongue 20 minutes before a meal triggers the hormones in the brain that say “I’m full”, cutting the amount of food you subsequently consume. Finishing a meal with the same small trigger could reduce subsequent snacking.

7. It is good for mothers and babies

A Finnish study found that chocolate reduced stress in expectant mothers, and that the babies of such mothers smiled more often than the offspring of non-chocolate-eating parents.

8. It may prevent diabetes

It sounds mad, but cocoa has been shown to improve insulin sensitivity. So dark chocolate - in moderation - might delay or prevent the onset of diabetes.

9. Chocolate is good for the brain

Flavanols are thought to reduce memory loss in older people, and the anti-inflamatory qualities of dark chocolate have been found beneficial in treating brain injuries such as concussion.

10. Chocolate makes you feel better

Chocolate contains phenylethylamine (PEA), which is the same chemical that your brain creates when you feel like you’re falling in love. PEA encourages your brain to release feel-good endorphins.

As a chocolate lover I would also add that certain kinds of chocolate can be good for the soul: this is chocolate for which the raw materials have been grown with care by farmers who are properly rewarded for their work; then processed by people who take time and care in their work, and finished by chocolatiers who love what they do. It will not be mass-produced, and it may not be cheap. But it will be good for you, heart and soul. [3]

5.Survey and Statistics

I conducted a survey in social nets among 232 respondents, the age ranged from 7 to 68 years old.

The topic of my survey was “Chocolate, its Production and Types”. It helped me to check people`s knowledge of chocolate production and their likes and dislikes.

The questionnaire consisted of 5 questions:

• Do you like chocolate?
• How often do you eat chocolate?
• What country makes the best chocolate?
• What is your favorite type of chocolate?
• What is your favorite filling in a bar of chocolates?

The chart shows the results of the survey.

My first question was: “Do you love chocolate?” 96% of the respondents say that they like them and 4% dislike like chocolate. It is not surprising. Most people like sweets, besides chocolate helps to produce the hormone endorphin which makes us feel happier.

The second question was: “How often do you eat chocolate?” 30% of the respondents say that they eat chocolate several times a week, 26% eat it once a month, 23% eat it once a week and 21% eat chocolate every day. I think a lot of  people eat chocolate several times a week because they enjoy it, maybe they are even chocoholics,  but so many can afford to eat it  every day.

The third question was: “What country makes the best chocolate?” 25% of the respondents say that Switzerland makes the best chocolate, 13% think that it is Russia, 11% consider that it is Belgium, 5% suppose that it is Germany, 4% are sure that it is Italy, 3% guess that it is the U.S.A, 3% believe that it is Denmark, 2% choose Austria, but most of the respondents say that they don’t know what country makes the best chocolate. It turns that most of the respondents don’t know the peculiar properties of chocolate produced in different countries.

The fourth question was: “What’s your favorite type of chocolate?” 50% of the respondents say that milk chocolate is their favorite, 13% say that it is chocolate with filling, 12% say that it is aerated chocolate, 11% say that it is black chocolate and 11% say that it is white chocolate, also 2% say that it is mint chocolate and 1% says that it is chocolate powder. So the favorite sort is milk chocolate. Maybe it is chosen because milk chocolate is sold more often than others because its production is cheaper than making dark chocolate; moreover, kids like sweet things more than bitter ones

The fifth question was: “What’s your favorite filling in a bar of chocolate?” 25% of the respondents say that they like nougat and caramel, 21% say that they like nuts, 18% that they like crispy balls, 9% say that they like corn flakes, 7% say that they like pieces of fruit, 5% say that they like waffle and 16% say that it doesn’t matter for them. So many people, so many tastes. Personally I would choose corn flakes. The respondents are like to have voted so because these fillings are most often used in bars. Besides, various additives make the price of chocolate lower.

Conclusion

This report deals with chocolate, its history and production. In the course of our work we learnt many exciting facts about it. The word “chocolate” used to mean “the drink of gods” or “bitter water”.  Initially a beverage, it has turned a dark and sweet substance, a delicacy for millions of people. We learnt about cocoa varieties and the process of turning beans into a bar of chocolate. We also listed its most famous manufactures and popular sorts. It was interesting to learn that eating chocolate indeed makes you healthier.

 The results confirmed the popularity of chocolate, especially its milk sorts, and showed that 30% of the respondents who have a sweet tooth are “chocoholics”. The survey also showed the tendency to believe that Switzerland, Russia and Belgium produce the best chocolate in the world. It confirmed that manufactures try to increase their share of the market and make bars with various delicious additives to attract customers and help everybody find a bar to his taste.

All in all, now when eating a chocolate bar with a friend or parents we can tell them something interesting. And we want to wish everyone lots of sweets in life and a good mood!

Bibliography

1. http://ru.wikipedia.org/wiki/
2. http://inyaz-school.ru/the-history-of-chocolate-vkusnoe-zadanie-po-anglijskomu-yazyku/ 
3. http://www.poleznenko.ru/shokoladnyj-vitamin-schastya.html
4. http://www.telegraph.co.uk
5. http://en.wikipedia.org

Appendix

Questionnaire

• Do you like chocolate?

1. Yes;
2. No.

• How often do you eat chocolate?

1. Every day;
2. Several times a week;
3. Once a week;
4. Once a moth.

• What country makes the best chocolate?

1. Belgium;
2. Switzerland;
3. Germany;
4. Russia;
5. Denmark;
6. Austria;
7. Italy;
8. U.S.A.;
9. Don’t know.

• What`s your favorite type of chocolate?

1. Black chocolate;
2. White chocolate;
3. Aerated chocolate;
4. Milk chocolate;
5. Mint chocolate;
6. Chocolate with filling;
7. Chocolate powder.

• What`s your favorite filling in chocolates?

1. Nuts;
2. Nougat, caramel;
3. Corn flakes;
4. Crispy balls;
5. Waffle;
6. Pieces of fruit;
7. Doesn’t matter.