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Specialty Cocoa
Flavor cocoa or fine cocoa are cocoa beans that are sold at a premium, contrasted with bulk cocoa. Description They are not traded as commodities, and may be from specific geographical regions, crops or varieties, or may be harvested or fermented using specific techniques. If a crop does not meet standards regarding drying, fermentation or the flavor is unacceptable, they are sold as bulk. Prices for flavor cocoa generally begin at a 20% premium, rising to up to treble the price. It was defined by the United Nations Conference on Trade and Development: Most flavor cocoa is used for high-quality dark chocolate. History In Aztec markets, cocoa was categorized by its place of origin. This identification continued after Europeans began consuming chocolate, and in the 18th century, cocoa was advertised by its port of origin. For example, physician R. Brookes reported in 1730: With the mass consumption of chocolate brought about by the Industrial Revolution, the place of orig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Terroir
(; ; from ''terre'', ) is a French language, French term used to describe the environmental factors that affect a crop's phenotype, including unique environment contexts, farming practices and a crop's specific growth habitat. Collectively, these contextual characteristics are said to have a character; ''terroir'' also refers to this character. Some artisanal crops and foods for which ''terroir'' may apply include wine, cheese, Single-origin coffee, coffee, single malt whisky, onions, and tea. ''Terroir'' is the basis of the French wine ''appellation d'origine contrôlée'' (AOC) system, which is a model for wine appellation and regulation in France and around the world. The AOC system presumes that the land from which the grapes are grown imparts a unique quality that is specific to that growing site (the plants' habitat). The extent of terroir's significance is debated in the wine industry. Origins Over the centuries, French winemakers developed the concept of terroir by ob ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate
Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavoring, flavor other foods. Cocoa beans are the processed seeds of the cacao tree (''Theobroma cacao''); unprocessed, they taste intensely bitter. In making chocolate, these seeds Cocoa bean fermentation, are usually fermented to develop the flavor. They are then dried, cleaned, and roasted. The shell is removed to reveal nibs, which are ground to chocolate liquor: unadulterated chocolate in rough form. The liquor can be processed to separate its two components, cocoa solids and cocoa butter, or shaped and sold as unsweetened baking chocolate. By adding sugar, sweetened chocolates are produced, which can be sold simply as dark chocolate (a.k.a., plain chocolate), or, with the addition of milk, can be made into milk chocolate. Making milk chocolate with cocoa butter and without cocoa solids produces white chocolate. In some chocolates, other ingredients ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polity (publisher)
Polity is an academic publisher in the social sciences and humanities. It was established in 1984 in Cambridge by Anthony Giddens, David Held and John Thompson at the University of Cambridge. Giddens later reported: "We didn't have any publishing experience or money". Polity remains a private limited company, with the sociologist John Thompson at Jesus College, Cambridge listed as director. Giddens resigned as director in 2008, and Held died in 2019. Assets were audited at over £4m in 2022. The company now has offices in Cambridge and Oxford in the United Kingdom, and New York City and Boston in the United States. The company specializes in the areas of sociology, politics, philosophy, history, media, political economy Political or comparative economy is a branch of political science and economics studying economic systems (e.g. Marketplace, markets and national economies) and their governance by political systems (e.g. law, institutions, and government). Wi ... and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wiley (publisher)
John Wiley & Sons, Inc., commonly known as Wiley (), is an American multinational publishing company that focuses on academic publishing and instructional materials. The company was founded in 1807 and produces books, journals, and encyclopedias, in print and electronically, as well as online products and services, training materials, and educational materials for undergraduate, graduate, and continuing education students. History The company was established in 1807 when Charles Wiley opened a print shop in Manhattan. The company was the publisher of 19th century American literary figures like James Fenimore Cooper, Washington Irving, Herman Melville, and Edgar Allan Poe, as well as of legal, religious, and other non-fiction titles. The firm took its current name in 1865. Wiley later shifted its focus to scientific, technical, and engineering subject areas, abandoning its literary interests. Wiley's son John (born in Flatbush, New York, October 4, 1808; died in East ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxford University Press
Oxford University Press (OUP) is the publishing house of the University of Oxford. It is the largest university press in the world. Its first book was printed in Oxford in 1478, with the Press officially granted the legal right to print books by decree in 1586. It is the second-oldest university press after Cambridge University Press, which was founded in 1534. It is a department of the University of Oxford. It is governed by a group of 15 academics, the Delegates of the Press, appointed by the Vice Chancellor, vice-chancellor of the University of Oxford. The Delegates of the Press are led by the Secretary to the Delegates, who serves as OUP's chief executive and as its major representative on other university bodies. Oxford University Press has had a similar governance structure since the 17th century. The press is located on Walton Street, Oxford, Walton Street, Oxford, opposite Somerville College, Oxford, Somerville College, in the inner suburb of Jericho, Oxford, Jericho. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolatier
A chocolatier ( ; ; ) is a person or company that makes and sells chocolate confections. Chocolatiers are distinct from chocolate makers, who create chocolate from cacao beans and other raw ingredients. Chocolatiers work artisanally with pre-made chocolate mass. Within the chocolate industry, chocolatiers are sometimes referred to derisively as "melters". Chocolatiers are often trained as pastry chefs or confectioners specializing in chocolate and making chocolate candies. In the food industry, food technologists or food technology engineers (FH) develop chocolate products for large, well-known chocolate brands. For the industrial production of chocolate and chocolate products, a three-year training course has been set up in Germany to train people as specialists in confectionery technology. The Central Technical School of the German Confectionery Industry (ZDS) in Solingen offers further education and training. Education and training Chocolatiers must understand the physical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nacional (cocoa Bean)
The Nacional is a rare variety of cocoa bean found in areas of South America such as Ecuador and Peru. The Ecuadorian cacao variety called Nacional traces its genetic lineage as far back as 3,500 years. In the 18th and 19th centuries, Nacional was considered by many European chocolatiers to be the most coveted source of cacao in the world because of its floral aroma and complex flavor profile. After an outbreak of disease in 1916 and germplasm from foreign cacao varieties was subsequently introduced, some experts in the 21st century had formerly considered the Nacional bean to be extinct. Pure genotypes of the bean are rare because most Nacional varieties have been interbred with other cocoa bean varieties. The Nacional has often been described as a "good '' forastero''". Description Nacional is a rare variety of cocoa bean found in areas of South America such as Ecuador and Peru. History The Ecuadorian cacao variety called Nacional traces its genetic lineage as far ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chuao
Chuao is a small village located in the northern coastal range mountains of Venezuela, founded in 1660. The village is famous for its cacao plantations, Diablos danzantes and San Juaneras. The village is surrounded by mountains and dense rainforests to the south and the Caribbean Sea to the north. The nearby Henri Pittier National Park is the oldest national park in Venezuela, created in 1937. The village is only accessible by travelling via boat from nearby Choroní, and is approximately 4 kilometers inland. Etymology Chuao's name derives from an indigenous word from a local language which is related to the term water. History While cocoa production in the site of Chuao can be traced back to 1591, the town itself was founded in 1660. From 1591 onwards, the area was home to a number of haciendas which grew cocoa. During colonial times, a number of slaves were imported to the village from Africa to increase cocoa production on said haciendas. Operation Gideon On May 3 an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocoa Bean
The cocoa bean, also known as cocoa () or cacao (), is the dried and fully fermented seed of ''Theobroma cacao'', the cacao tree, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cacao trees are native to the Amazon rainforest. They are the basis of chocolate and Mesoamerican foods including tejate, an indigenous Mexican drink. The cacao tree was first domesticated at least 5,300 years ago by the Mayo-Chinchipe culture in South America before it was introduced in Mesoamerica. Cacao was consumed by pre-Hispanic cultures in spiritual ceremonies, and its beans were a common currency in Mesoamerica. The cacao tree grows in a limited geographical zone; today, West Africa produces nearly 81% of the world's crop. The three main varieties of cocoa plants are Forastero, Criollo, and Trinitario, with Forastero being the most widely used. In 2024, global cocoa bean production reached 5.8 million tonnes, with Ivory Coast leading a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olam International
Olam International is an agri-business company, operating in 60 countries and supplying food and industrial raw materials to over 20,900 customers worldwide, placing them among the world's largest suppliers of cocoa beans, coffee, cotton and rice. Its value chain includes farming, origination, processing and distribution operations, child labor, and allegedly even child slavery. History In 1989, the Kewalram Chanrai Group established Olam Nigeria Plc to set up a non-oil based export operation out of Nigeria to secure hard currency earnings to meet the foreign exchange requirements of the other Group Companies operating in Nigeria. The success of this operation resulted in Olam establishing an independent export operation and sourcing and exporting other agricultural products. The Group's agri-business was headquartered in London until 1996, and operated under the name of "Chanrai International Limited". The business began with the export of cashews from Nigeria and then ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Valrhona
Valrhona is a French premium chocolate manufacturer based in the small town of Tain-l'Hermitage in Hermitage, a wine-growing district near Lyon. It is now a subsidiary of Savencia Fromage & Dairy. The company was founded in 1922 by a French pastry chef, Albéric Guironnet, from the Rhône valley and has five subsidiaries and 60 local distributors across the globe. It is one of the leading producers of gastronomic chocolate in the world. The company also maintains the ''École du Grand Chocolat'', a school for professional chefs with a focus on chocolate-based dishes and pastries. In 2015 Valrhona opened the ''École Valrhona Brooklyn'', a pastry school in Brooklyn; there are also two ''Écoles Valrhona'' in France and one in Japan. Valrhona focuses mainly on high-grade luxury chocolate marketed for commercial use by chefs as well as for private consumption. The product line includes chocolate confectionery, plain and flavored chocolate bars and bulk chocolate in bars or pellet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
