Chocolate Report: Classification, Origin, Quality, Storage, and Issues

This report delves into the world of chocolate, beginning with its historical origins in Meso-America and tracing its evolution through various classifications. The report details the composition of chocolates, including the use of cocoa solids, sugar, and milk fat, while also highlighting the role of lecithin and Theobromine. It then examines the quality considerations, differentiating between chocolates made with natural ingredients and those using added chemicals. The report further discusses the importance of proper storage to prevent melting and damage, as well as the challenges of chocolate wastage due to defective batches, heat, and poor packaging. Finally, the report touches upon the perishable nature of chocolates and their shelf life, concluding that the uses of chocolates have expanded significantly since its origin.

Grk
RESEARCHING COMMODITIES
Classification and origin:
The history of chocolate began in Meso-America in 450 BC. The
chocolates were prepared as a drink mixed with spices or corn
puree. It came from Latin America where cocoa trees grew wild
and from these wild trees, cocoa seed originated.
Although, chocolates can be classified into various forms
by adding flavours but originally there are three types of
Chocolates:
 Dark chocolate: Dark chocolates are the purest form of
chocolates as it does not include added sugar or flavours
and has the highest percentage of cocoa content ranging
from 70 to 100%.
 White chocolate: White chocolate is made of sugar, milk
and cocoa butter without cocoa solids.
 Milk chocolate: The milk chocolate was made in 1875 by
a Swiss confectioner, Daniel Peter by using condensed
milk which was later adopted by his neighbour Henri
Nestle, the founder of Nestle company.
Description, structure and composition:
Most of the chocolates are light, very sweet and soft apart from
dark chocolates. These chocolates also have nuts and almonds in
them to enhance its taste and to make it more crispy and
crunchy.
Chocolates are made up of cocoa solids, butter, sugar and
milk fat. Lecithin is also used in making chocolates as it gives
them a sweet and smooth texture which makes it easy to eat.
It also includes chemicals like Theobromine, a bitter alkaloid of
the cocoa plant and is found in chocolate as well as other food
products too like leaves of the tea plant.
Quality consideration: There are two types of chocolates, one of
them is made up of natural ingredients while the other one
is made up of added chemicals. The real chocolates are
made up of high quality ingredients like milk, sugar, vanilla,
cocoa liquor, cocoa powder and butter.
On the other hand, the compound chocolates also use cocoa
butter and powder but also required a lot of flavours and
includes hydrogenated oils like vegetable oil such as palm or
soybean. The quality of compound chocolates is not up to the
mark and can cause harm to the human body.
Storage: It is advisable to store chocolates at a cold place so that
it does not melt down and also the chocolates are fragile
products therefore it is important to have a three layer
packaging in the form of hard cardboard box, small box and
then the primary plastic or paper packaging for the
chocolate. This will help in preserving and protecting the
chocolate.
Wastage: The chocolate brands face many problems related to
the wastage of chocolates as some times the batch produced
becomes defective which means that it is not up to the quality
or some times the chocolates are damaged through heat, poor
packaging or by insects. These are the main factors causing
wastage of chocolates.
Issues relating to shelf life: The chocolates are perishable goods
and have poor shelf life.

Summary
The above research helps in concluding that chocolate has evolved extremely widely with
the passing time and further form the time of tis origin, the purpose for which it is being used today
and the manner in which it is being used has expanded in the manner that cannot be illustrated in a
single page. This report also discussed the structure and various quality standards formulated for
chocolate.

References:
Oberrauter, L.M. and et.al., 2018. Sensory evaluation of dark origin and non-origin chocolates
applying Temporal Dominance of Sensations (TDS). Food research international. 111. pp.39-49.
Acierno, V., and et.al., 2016. Factors contributing to the variation in the volatile composition of
chocolate: Botanical and geographical origins of the cocoa beans, and brand-related formulation
and processing. Food Research International. 84. pp.86-95