A Project Report On Survey Of Chocolate For METAS ADVENTIST COLLEGE BY

Name
1. 2. 3. 4. 5. 6. 7.

ID NO.
P221 P230 B136 B129 M164 A148 A160

Patel Ekta Patel Priyanka Birla Neha Bajaj Pooja Russell Mehta Pratik Agrawal Anshul agrawal

8.

Submitted to Kajol Mam Date 10th Sep.2009

INDEX
Chapter-I Chapter-II Chapter-IV Chapter-VI : Executive summary : Objectives of the study : Research Methodology : Analysis & Interpretation of the data

Chapter-VII

: Suggestions & Conclusions

Chapter-VIII : Bibliography

Chapter-I: Executive summary Chapter-II: Objectives of the study

Short History of Chocolate

A delicate tree, cacao is only grown in rain forests in the tropics, usually on large plantations, where it must be protected from wind and intense sunlight. The tree is harvested twice a year. Milk chocolate was invented in 1876 by a Swiss chocolatier, Daniel Peter (18361919) of Vevey, Geneva. Daniel Peter successfully combined chocolate with powdered milk to produce the first milk chocolate. Today, the finest chocolate is still made in Switzerland, and the consumption of milk chocolate far outweighs that of plain chocolate.

Chocolate was introduced to the United States in 1765 when John Hanan brought cocoa beans from the West Indies into Dorchester, Massachusetts, to refine them with the help of Dr. James Baker. The first chocolate factory in the country was established there.

Chocolate Glossary

Unsweetened Chocolate: It is also called baking, plain or bitter chocolate.Since no sugar has been added to the chocolate it has a strong, bitter taste that is used in cooking and baking but is never eaten out of hand. Bittersweet Chocolate: Still dark, but a little sweeter than unsweetened. It is unsweetened chocolate to which sugar, more cocoa butter, lecithin, and vanilla has been added. It has less sugar and more liquor than semisweet chocolate but the two are interchangeable in baking. Bittersweet has become the sophisticated choice of chefs. It contains a high percentage (up to 75%) of cocoa solids, and little (or no) added sugar.

Semisweet Chocolate: Slightly sweetened during processing, and most often used in frostings, sauces, fillings, and mousses. They are interchangeable in most recipes. The favorite of most home bakers. It contains a high percentage (up to 75%) of cocoa solids, and little (or no) added sugar. German Chocolate: Dark, but sweeter than semisweet. German chocolate is the predecessor to bittersweet. It has no connection to Germany; it was developed by a man named German. Milk Chocolate or Sweet Chocolate: Candy bar chocolate. Chocolate to which whole and/or skim milk powder has been added. Rarely used in cooking because the protein in the added milk solids interferes with the texture of the baked products. It contains approximately 20 percent cocoa solids. White Chocolate: Many people might argue that white chocolate is not really chocolate. It is made from sweetened cocoa butter mixed with milk solids, sometimes with vanilla added. Since cocoa butter is derived from the cocoa bean, then we can only conclude that real white chocolate is indeed chocolate. Conveture: A term generally used to describe high-quality chocolate used by professional bakers in confectionery and baked products. The word means "to cover" or "to coat." It has more cocoa butter than regular chocolate. It's specially formulated for dipping and coating things like truffles. Chocolate of this quality is often compared to tasting fine wine because subtleties in taste are often apparent, especially when you taste a variety of semisweet and bittersweet couvertures with different percentages of sugar and chocolate liquor.

How Chocolate Is Made

Cacao trees are often interplanted with tall shade trees to protect them from direct sunlight. Pods grow on the trunks and larger branches of the trees and take five to six months to ripen. Fruit on the higher branches are harvested with blades on long handles and lower branches are cut with machetes. The pods are cut open with machetes to reveal between 20 to 40 beans each, surrounded by a mass of stickly, white pulp. Traditionally, this was done immediately after harvest; today, pods are sometimes first stored whole for a few days to prime them for fermentation. Fermenting begins when the beans come into contact with the air. Here, a workrt uses a stick to gauge the depth of the mass in a vara, or

measuring box, to determine the wage of the harvester, before transferring it to the fermentation bin. During fermentation, the pulp disintegrates, producing steamy heat and a pervasive, yeasty, sour smell. It is at this point that the beans first develop thier complex characteristics. Drying of the beans after fermentation is done on slatted wooden trays in the open air. The beans are spread out evenly and raked periodically so that they dry uniformly. As the beans dry, their colors deepen, turning them into a carpet of sepia, umber, and mocha. Aeration of the dried beans during storage is important to prevent the formation of mold. A worker tosses beans with a shovel to expose them evenly to the air. Grading of the beans is done mechanically at the larger farms; smaller producers do it by hand. From baskets, the dried beans are transferred to burlap bags and transported to local selling stations, where they may be bought by large companies for export. Arriving at the chocolate mills, the beans undergo a thorough cleaning, followed by the roasting which brings out the particular flavor of each variety. Throughout this process, a constant and exact temperature must be maintained. Correct roasting is exceedingly important since under-roasting leaves a raw taste and over-roasting results in a high pungent or even burnt flavor. Now comes the cooling, shelling, and winnowing, from which the cocoa beans emerge cleaned and ready for blending. This important process requires expert knowledge and skill. Not only must the beans be selected which will produce the best chocolate flavor, but uniformity of blend must be preserved year in and year out. After the blending, the cocoa beans are milled or slowly ground between great heated millstones. Under heat and tremendous pressure, the cocoa butter melts and mixes with other parts of the beans forming the ruddy chocolate liquor. The fragrant chocolate odor is now noticeable. The liquor is then treated according to the product to be made. For unsweetened chocolate, the liquor is poured into molds and cooled rapidly in refrigerating rooms. Then the cacao emeres in familiar form, as bars of chocolate, ready to be wrapped and sold.

Storing Chocolate

Keep the chocolate in a cool, dry place. Chocolate is best kept at around 68 to 72 degrees Fahrenheit, the temperature of a pantry or dark cabinet. It has a shelf life of approximately one year. The normal air conditioned room provides adequate protection. Freezing chocolate is not recommended; when you freeze it and then thaw it out, it will have a greater tendency to bloom. NOTE: Bloom is the white, filmy reside that can develop on chocolate. This usually

happens when the chocolate is stored in a warm place, but can happen when you freeze it.

Chapter-IV: Research Methodology

A)PRIMERY DATA :As we are doing the Survey of Chocolate we have found that there many people dont like to eat Chocolate due to various reasone and there are many people who dont want to shift to another brand of Chocolate due to there taste.There are also some type of people who has interested in chocolate but they can not effort if bcoz of high price for it but some people for this survey they have suggested to 1.To reduce some price of chocolate 2.To make diet chocolate 3.To make spicy chocolate

B)SECONDERY DATA:Adventages : IT makes Refreshment IT reduces calostrol by eating it 2_3 times a week IT is often classified as a non healthy food or normally calledtunk food Dark chocolate is beneifits to the body by medical and scientific reasearcher dark chocolate may help to avoid heart disease due to presencer of antioxidants

Disadventages
Chocolate is a calorie rich food with a high sugar and fat content, so regular consumption of chocolate requires reducing the caloric intake of other foods. Chocolate contains a variety of substances, some of which have addictive properties e.g sugar, theobromine and caffeine which are stimulating and mood elevating and phenethylamine which can cause endorphin releases in the brain chocolate has been linked to nervous tension as well as migraine headaches because it contains compounds known as vasoactive amines that can dilate brain vessels triggering headaches in susceptible individuals. It has high levels of arginine which is required in the replication of the herpes virus. Chocolate should be avoided by those with active or recurring herpes infections.

Chapter-VI: Analysis & Interpretation of the data DATA FOR USING SAMPELING METHOD
NO 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 NAME Nerisha Virani Aneri Pandya Viru shah Jay Birla Bipasha Mehta Nishant Sanghvi Ketan Kabra Darshana Patel Jay Chopra Tanu Nandwani Kamini Patel Sumit Somani Viraj sharma Harsh Wardhan Manshi Patel Devendrabhai sharma Priyanka Temani Ritika Sureka truna patel Priyanka shah Damini Agrawal Neel Jasholiya Arpit Juneja Rahul Jain Harsh Mehta Hiral Ywala Sarita Birla Pravinbhai Desai Kashish Nandwani Abhishek Birla Nikunj Ywala Aditya Shekhada Nilam Somani Vinit chopra suhash patel Hiral Nagpal Disha Malik AGE GRUP 17-25 0-16 0-16 0-16 26-35 17-25 17-25 26-35 0-16 17-25 17-25 0-16 46-59 36-45 17-25 36-45 17-25 17-25 17-25 17-25 17-25 17-25 17-25 36-45 26-35 26-35 17-25 26-35 0-16 0-16 26-35 0-16 17-25 0-16 36-45 17-25 17-25 GENDER Female Female Male Male Female Male Male Female Male Female Female Male Male male Female Male Female Female Female Female Female Male Male Male Male Male Female Male Male Male Male Male Female Male Male Female Female OCCUPATION Service Student Student Student Service Student Student Service student Student Student Student Business service Professional Professional Student Student Other Student Student Student Student Business Service Business Student Business Student Student Service Student Student Student Business Student Service INTERESTED NO Yes Yes Yes NO Yes Yes Yes Yes Yes No Yes No No Yes NO Yes NO Yes NO Yes Yes Yes NO NO Yes Yes NO Yes Yes Yes yes NO Yes NO NO NO

choco

choco

choco

choco

38 39 40 41 42 43 44 45 46 47 48 49 50

Radha ben Bhagyashree Medat Ankit soni Manshi kakadiya Charmy Gandhi Namrata sharma Sweta Jariwala Mayank Sharma Nidhi Birla Dhawni jariwala Mala Desai Shivani Desha Vijay Singh

46-59 17-25 0-16 0-16 0-16 17-25 26-35 26-35 17-25 26-35 0-16 46-59 0-16

Female Female Male Female Female Female Female Male Female Female Female Female Male

Other Student Student Student Student Student Professional Business Student Business Student Service Student

Yes Yes Yes Yes Yes Yes NO Yes Yes NO Yes No Yes

choco

choco

choco

choco

 SURVEY FOR MALE

AGE GROUP 0-16 17-25 26-35 36-45 46-59 60+ LIKE YES 9 4 3 0 0 0 NO 0 0 2 4 2 0 BRAND CADBURY 3 1 3 0 0 0 NESTLE 5 1 0 0 0 0 SUFFARI 0 2 0 0 0 0 OTHER 1 0 0 0 0 0 PREFER MILK 3 1 1 0 0 0 HOT 4 1 1 0 0 0 DARK 2 2 1 0 0 0

SURVEY FOR MALE

7% 15% 33%

11% 4% 0% 19% 0% 11%

LIKE YES LIKE NO BRAND CADBURY BRAND NESTLE BRAND SUFFARI BRAND OTHER PREFER MILK PREFER HOT PREFER DARK

 SURVEY FOR FEMALE

AGE GROUP 0-16 17-25 26-35 36-45 46-59 LIKE YES 4 9 1 0 1 NO 0 7 2 1 1 BRAND CADBURY 1 7 0 0 1 NESTLE 2 1 1 0 0 SUFFARI 1 1 1 0 0 OTHER 0 0 0 0 0 PREFER MILK 4 2 0 0 0 HOT 0 3 0 0 0 DARK 0 4 1 0 1

S U R VE Y FOR FE MALE
0% 0% 33% 3 4% LIK E YE S LIK E N O B R AN D C AD B U R Y B R AN D N E S T LE B R AN D S U F F AR I B R AN D O T H E R 0% 8% 17 % 0% 8% P R E F E R MIL K P R E FE R HO T P R E F E R D AR K

Chapter-VII: Suggestions & Conclusions Chapter-VIII: Bibliography

Name of the books ,which are we use for this survey 1. The Practice of Social Research
By Earl R. Babbie

Questionnaire design: how to plan, structure, survey material for ...

By Ian Brace

and write

List of website which we are using 1. http://www.cmrd.org/guidelines-for-projectwork.doc 2. http://www.mathsisfun.com/data/survey-questionnaire.html 3. http://www.chocolatehistory.net/ 4. http://foodfacts.suite101.com/article.cfm/how_healthy_is_dark_chocola 5.

te http://livehealthy-mitchell.blogspot.com/2009/01/health-advantages-ofchocolate.html