Presented by:
Virender Kumar

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This project is about preference of the consumers towards FMCG products i.e. chocolates in domestic market (in special context of nestle, Cadbury & Amul chocolates)
The story of chocolate began in the new world with the Mayans, and also the word chocolate comes from the Mayan word xocoatl, and the word cocoa from the azlec cacahuati, who drank a dark brew called cacahuaquchtl. Later, the Aztec consumed chacahoua and used the cocoa bean for currency. In 1523, they offered cocoa beans to Cortez, who introduced chocolate to the world, where it swiftly became a favorite food among the rich and noble of Europe.
From the beginning, turning raw, bitter cocoa beans into what one 17th century writer called “the only true food of the gods” has been a fine art, a delicate mixture of alchemy and science. Centuries ago it was discovered that fermenting and roasting the beans could create an almost otherworldly flavor. In 1875, after years of trying, a 31-year-old candy maker in vevey named Daniel peter figured out how to combine milk and cocoa power.
The ancient Aztecs believed chocolate
To be the “FOOD OF THE GOD”
Firstly, there is a need to know about the chocolate…that what is chocolate. Why chocolate is the most popular dessert flavoring around.
MEANING OF CHOCOLATE:-
1. A preparation of the seed of cocoa, roasted, husked, and ground (without removing any of the fat), often sweetened and flavored, as with vanilla.
2. A beverage or confection made from this.
3. Dark brown.
4. A divine substance inspiring passion in those who consume it.
ORIGIN OF CHOCOLATE
The word chocolate comes from the Mayan word xocoatl, and the word ‘cocoa’ from the Aztec cacahuatl. In Mexico, the beverage was called chocolath, from lath (water) and choco. Supposedly the Spaniard found the Mexican word har to pronounce and called it cacao. Chocolath, chocolath, chocolath. Puff puff. See? I did it! (But let’s stick to cocoa) *LoI*
From cocoa to chocolate
Sorting, clearing, frying, crushing, grinding is the only small part of stages of production cycle transforming cocoa beans in chocolate, which we eat.
Chocolate is really the unique product, tasty, highly nutritive (about 550 kkal in 100gm of a product), capable to be stored by years without change of properties. It contains 50-55% of carbohydrates, 32-35% of fat, 5-6% of fibers. And also tannin substances (4-5%), stimulators-the bromine and caffeine (1-1.5%), microelements Na, K, Mg, P, Fe and vitamins B1, & B2.
HISTORY OF CHOCOLATE
The discovery of cocoa was only a first step in the direction of chocolate. The Mayas were the first to cultivate the cocoa bean for the fruits it yielded. They used the beans as an ingredient in their favorite chocolate drink ‘xocotlatl’.
Legend suggests that the first beans came out of paradise and lent wisdom and power to the person that ate them. For obvious reasons, the use of cocoa was kept to a minimum by the emperors.
Before the Spanish explorers discovered the New World, chocolates and other “exotic” foods were totally unknown in Europe. Columbus was the first European to become acquainted with cocoa, but he wasn’t exactly impressed.
During one of his conquest in the New World he met the Aztecs. For many generations, they drank an infusion of grilled seeds and spices. This mixture tasted disgusting and it also contained cocoa beans. The Aztecs adopted the ides of cocoa consumption from the Mayas.
However the conquistadors pizzaro and, in particular, Cortes did show interest in the bean. Fernando Cortes reached the east coast of Mexico in 1519. as an honored guest of Montezuma (Aztec emperor and inveterate chocolate fanatic) he was offered xocotlatl –a small portion of aromatic chocolate drink mixed eith vanilla, pepper and other herbs.
For the Mayas, cocoa beans were very important, not only were they a poplar means of exchange, they also had a religious value. The Mayas sacrificed cocoa beans at the funerals of the upper class.
EVOLUTION OF CHOCOLATE
(1753-1849)
1753 Swedish biologist Carolus Linnaeus revealed his feeling for chocolate while attending to the task of classifying organisms in a binomial system. To the chocolate tree he gave the botanical name of theobroma cacao. Cacao refers back to the original native language. Theobroma is a Latin term that translates to “food of the gods”.
In 1765 the Englishman James Watt invented the steam engine and in doing so set in motion what we now refer to as the industrial revolution. Around the same time in the colony of Massachusetts one of the first machine oriented chocolate manufacturing businesses was being established. The partnership of John Hannon, an Irishman, and Dr. James Banker of the Massachusetts colony formed the company Hannon’s Best chocolate. Through the use of an old grist mill, cacao beans were ground into chocolate liquor, pressed into cakes of paste for eventual use as a chocolate beverage. During a routine trading mission to the West Indies, Hannon was presumed dead when his ship failed to returned. The name of the company subsequently changed to the Baker Company. It was not until 1927 that the Baker family sold their business to General Foods.
1774 The mysterious rumors that surrounded the death of pope clement XIV, give credence to the notion that chocolate had become a favorable way of distinguish poison. The pope died after consuming a chocolate beverage, which also killed the unwritten confectioner who shared in the consumption. Through there is no proof, the Jesuits are suspected to have arranged his demise. The pope had been in opposition to the Jesuits, and they were known chocolate drinkers. So the conclusion, while not provable, is not unfounded.
1819 Francois Louis Cailler opened a chocolate factory on lake Geneva near Vevey. He used machinery he had developed himself, making him a pioneer in the evolution of Swiss chocolate.
1828 Chocolate maker and chemist Coenraad Van Houten developed the process now known as “Dutching.” His patented invention involved the removal of close to half of the cocoa butter from chocolate liquor through the use of hydraulic pressure. The removal of the cocoa butter resulted in a commensurate decrease in fat content. Instead of fifty percent, the hard cake that was let from this process had a fat content of only Twenty-Five percent. The cake could then be crushed into a powder. The use of alkaline salt allowed for easier mixing with warm water. It also made the color darker and had the pleasing affect of a less bitter taste. This invention would be the key in the development of chocolate as a confection.
1847 Joseph Fry was a Quaker who began manufacturing chocolate under the name of Joseph Fry & Sons. While the original Joseph Fry left the company to become a type founder, his sons continued the business. One of his sons, another Joseph Fry, purchased a Watts steam engine in 1789 to more efficiently grind cacao. A great-grandson of the original Joseph Fry led the business toward the development of edible chocolate. Hoe found that by remixing some of the cocoa butter back into the processed “Dutched” cocoa powder and adding sugar, a paste was formed that could be pressed into molds. The effect of this was a chocolate bar that gathered as much attention as chocolate beverages had.
1849 Ghirardelli, an Italian native, planned early on having a chocolate business. However, he traveled first to Uruguay and then to Peru before setting in California in 1849. Though he had been attracted by the Gold Rush, he soon learned that there was more reliable profit to be had selling tents to other gold miners than in actual mining. He used the money he saved and started the Ghirardelli chocolate factory, which is still located in San Francisco
(1850-1986)
1850’s Prime Minister William Gladstone, in an effort to boost the economy, lowered the taxes on cacao beans, allowing British manufacturers to expand their market.
1860 British FDA is founded. A British journal called the Lancet discovered that many chocolate manufacturers were employing various methods of “Cutting” chocolate with something less expensive. One report revealed that cocoa powder was being thinned with brick powder. Stirred to respond, the British government passed its first food and drug act in 1860.
1868 John Cadbury was another Qyaker who became interested in chocolate production. In 1824 he had opened a Grocery store in Birmingham, England. Cadbury featured cacao beans that he would roast and grind himself. In time he realized the interest and profitability in changing his focus to manufacturing of chocolate. Cadbury became so renowned that he received a Royal Warrant in 1854 to be the single cocoa and chocolate provider for Queen Victoria. Richard and George Cadbury took over their father’s business and in 1866 purchase a Van Houton machine. They began to market Cadbury cocoa powder. By 1868, the Cadbury Company produced the first box of chocolate candies. Their business continues to flourish, and in 1879 they took over the Birmingham suburb of Bourneville. The factory they built there supported a town, providing both worker housing and recreational facilities.
1879 During the same period that Cadbury was developing into a formidable chocolate force, a Swiss chocolate manufacturer was struggling to find a way to combine chocolate with milk. Daniel Peter could not produce something with a smooth consistency because the milk could be made more shelf-stable for use a baby formula. The product of Nestle’s experimentation was a sweetened condensed milk. The new milk, which had lesser water, was mixable with chocolate and made a product that would not spoil easily. Henri Nestle and Daniel Peter formed a company in 1879. Today, the largest food company in the world is Nestle.
1879 A conching machine was created in 1879 that allowed for the smoothest chocolate yet. Rudolf Lindt used a concave granite bed where chocolate liquor, sugar, and milk if desired, would be ground back and forth by heavy rollers. Lindt named his chocolate Fondants because their texture was as smooth as the popular creamy candies. The process of conching soon became a part of common chocolate manufacturing. In addition, the friction of the rollers produced a heat that made roasting an unnecessary steps. Today, the rollers in conching machines are kept at a controlled temperature for an even higher quality.
1893 Milton Suavely Hershey was a Mennonite from Pennsylvania who owned a caramel manufacturing plant. When he visited the world Colombian Exposition in Chicago his interest was initially to purchase and use machines to make chocolate covered candies. His interest changed course after visiting Europe and researching the many chocolate manufacturers there. Hershey then decided to focus his business on chocolate production and in 1900 he introduced to the world the milk chocolate Hershey bar. It was followed five years later by the Hershey kiss. With business expanding beyond expectation, Milton Hershey took over the town of Derry Church, Pennsylvania and renamed it Hershey. Thought he also developed a Hershey, Cuba around a sugar mill he owned, Milton Hershey was focused out of Cuba in1959 when Castro gained control. Today Hershey, Pennsylvania is an impressive tourist attraction.
1908 The triangular Toblerone chocolate bar was created and launched into market by Swiss chocolate maker Jean Tobler.
1913 Swiss chocolate maker Jules Sechaud invented the chocolate filled bonbon.
1929 At the end of the twentieth century Cella’s Confections, on West Broadway and canal, was a part of many factories that made up New York City’s confectionary district. In 1929 their candy factory began manufacturing chocolate-covered cherries. Today, while the other confectioneries have disappeared, Cella’s remains.
1936 Philip Silverstein owned a candy company on Delancey Street in New York City. In 1936 he created a thick, nut and raisin filled chocolate bar, known as the Chunky Bar.
1940’s As the United States geared up for a war in Europe, Militon Hershey suggested an addition be made to the standard soldier’s “D-Ration.” The American military began to include three 4 ounce, 600 calorie chocolate bars in each “D-Ration.” While from today’s perspective this may seem odd, the Aztecs had used chocolate for the edification of their own warriors. In addition to lifting the energy and spirits of the troops during World War II, the chocolate bars became associated with peace, as malnourished holocaust survivors were rescued by American troops offering chocolate.
1986 When Jim Walsh left his life as an adventures executive in Chicago, he decided to move to Hawaii to start a chocolate business. He purchased plantations on Kea’au and Kona, and decided to use the fine criollo cacao beans for his foundation. The beans he harvested are sent to California, after they have been fermented and dried, and are processed into high quality chocolate. Only available through mail order, the chocolate is used primarily by pastry chefs.