unlvL8Sl1Ll1

CLn1
lACuL1? Cl AC8lCuL1u8AL Anu ALlLu
8lCLCClCAL SClLnCLS
ln1L8nA1lCnAL CCu8SL ln lCCu 1LCPnCLCC?
Lu8CLAn lCCu 8LvL8ACL CuALl1? MAnACLMLn1
!Cln1 CS1C8AuuA1L 8CC8AMML (MSc)
1LMuS S18uC1u8AL !Cln1 Lu8CLAn 8C!LC1S
CPCCCLA1L lnuuS18? ln A nLW
Lu8CLAn L8SLC1lvL
romoLor MasLer's dlsserLaLlon submlLLed
rof ur lr !acques vlALnL ln parLlal fulfllmenL of Lhe requlremenLs
AgrlculLural Lconomlcs for Lhe degree of MasLer ln lood
ueparLmenL Sclence and 1echnology
by
8enaLa !AnuSZLWSkA
1996 1he auLhor and Lhe promoLor glve Lhe permlsslon Lo puL Lhls Lhesls Lo dlsposal
for consulLaLlon and Lo copy parLs of lL for personal use Any oLher use falls under Lhe
llmlLaLlons of copyrlghL ln parLlcular Lhe obllgaLlon Lo expllclLly menLlon Lhe source
when clLlng parLs ouL of Lhls Lhesls
CenL !une 1996
1he promoLor 1he auLhor
rof dr lr !acques vlaene 8enaLa !anuszewska ACknCWLLuCLMLn1S
l am deeply graLeful and lndebLed Lo rof dr lr !acques vlaene head of Lhe
ueparLmenL of AgrlculLural Lconomlcs aL Lhe unlverslLy of CenL and a promoLor of
my Lhesls for hls supervlslon durlng preparaLlon and wrlLlng of Lhls Lhesls Leachlng
advlce and supporL LhroughouL Lhe whole work on Lhls paper
My slncere Lhanks Lo ur Marek Slkora my sclenLlflc advlsor from Lhe
ueparLmenL of CarbohydraLe 1echnology aL Lhe AgrlculLural unlverslLy ln krakw
for hls crlLlcal commenLs and correcLlons durlng wrlLlng
l wlsh l could Lhank Lhe CoordlnaLors of 1LMuS programme rof !oannls
kazazls from 1echnologlcal LducaLlonal lnsLlLuLlon (1Ll) of ALhens rof dr lr
8 verhe from Lhe unlverslLy of CenL and ur lr Z rdowskl from Lhe AgrlculLural
unlverslLy ln krakw who gave me Lhe chance Lo aLLend Lhe Lurofood 8everage
CuallLy ManagemenL" programme and helped me ln all Lhe necessary arrangemenLs
l would llke Lo menLlon rof dr lr n Schamp for hls helpful advlce whlle l
was preparlng Lhe sensory analysls
My acknowledgemenLs are also exLended Lo Lhe followlng people wlLhouL
whom collecLlng of all Lhe maLerlal used ln Lhls Lhesls would noL be posslble
- Adrlen verdegem ulrecLor of aul's confecLlonery company Leklo
- 8Sl LducaLlon Servlce London
- u Marynessln MlnlsLry of PealLh AdmlnlsLraLlon CenLre 8russels
- uanuLa Pulak LaboraLory CuallLy Manager of Wawel SA krakw
- uora Mc Cabe Croup ubllc 8elaLlons Manager of Cadbury Schweppes London
- Pllde van Cerwen Manager lood LeglslaLlon and lood Sclence CAC8lSCC 8russels
- !verdeyen CuallLy ConLrol Manager of krafL !acobs Suchard / CLe d'Cr Palle
- koen ueweLLlnck unlverslLy of CenL CenL
- Llvlo lerrone Servlce lndusLrles unlverslLy of 8ournemouLh 8ournemouLh
- Marcln lrg 8esearch uevelopmenL ulrecLor of LWedel SA Warszawa
- Mark Woolfe lood SLandards Labelllng ulvlslon MlnlsLry of AgrlculLure llsherles
lood London
- S everley 1echnlcal Llalson Cfflcer Consumer Servlces of nesLle uk LLd ?ork
- 1adeusz Slkora Academy of Lconomy krakw
- veronlque vlsslo Llbrarlan of CLn Luropean CommlLLee for SLandardlsaLlon 8russels
- Werner ue vos CenLral LaboraLory of Lhe MlnlsLry of Lconomlc Affalrs 8russels
- Wllly CeeraerLs LnvlronmenL CuallLy Manager of S A Lesme CallebauL Wleze
- Wadysaw 8leleckl my reLlred frlend from Crlmsby
l also have Lo menLlon Mlchael LaLus Lhe LnvlronmenLal PealLh Cfflcer of Lhe
MAll ln CreaL 8rlLaln who rose my lnLeresL Lowards leglslaLlon aspecLs
llnally l wanL Lo Lhank my famlly for Lhelr paLlence affecLlon and supporL
Lhelr help lnfluenced my poslLlve and [oyful aLLlLude Lo Lhls work 1
1A8LL Cl CCn1Ln1S
Cover and LlLle page
CopyrlghL
AcknowledgemenLs
1able of conLenLs 1
1 C8!LC1lvLS Cl 1PL S1uu? 4
2 MLCA 18LnuS ?LS1L8uA? 1CuA? 1CMC88CW 6
21 PlS1C8? Cl CPCCCLA1L 6
22 1CuA?'S 8CuuC1lCn LxC81 Anu CCnSuM1lCn 8
221 1rends ln Lhe Luropean unlon12 8
222 ChocolaLe producLlon 12
2221 ChocolaLe producLlon ln 8elglum 12
2222 ChocolaLe producLlon ln Lhe uk 12
2223 ChocolaLe producLlon ln oland 14
223 lorelgn Lrade 14
2231 lorelgn Lrade for chocolaLe ln 8elglum 14
2232 lorelgn Lrade for chocolaLe ln Lhe uk 13
2233 lorelgn Lrade for chocolaLe ln oland 16
224 ChocolaLe consumpLlon 17
2241 ChocolaLe consumpLlon ln 8elglum 17
2242 ChocolaLe consumpLlon ln Lhe uk 18
2243 ChocolaLe consumpLlon ln oland 19
23 MA8kL1 8CSLC1S 19
3 LLClSLA1lCn lC8 CPCCCLA1L 23
31 Lu8CLAn unlCn LLClSLA1lCn 24
311 ChocolaLe ulrecLlve 24
312 Labelllng ulrecLlve 27
313 Pyglene ulrecLlve 28
314 rlce lndlcaLlon ulrecLlve 28
313 WelghL ulrecLlve 28
32 nA1lCnAL LLClSLA1lCn 30
321 LeglslaLlon ln 8elglum 30
3211 Ceneral requlremenLs 30
3212 lacLory sLandards 31
3213 AnalyLlcal meLhods for chocolaLe evaluaLlon
ln 8elglum 32
322 LeglslaLlon ln Lhe uk 34
3221 Ceneral requlremenLs 34
3222 ClasslflcaLlon 33
3223 AnalyLlcal meLhods for chocolaLe evaluaLlon
ln Lhe uk 36
323 LeglslaLlon ln oland 37
3231 Ceneral requlremenLs 37
3232 AnalyLlcal meLhods for chocolaLe evaluaLlon 2
ln oland 38
3233 ClasslflcaLlon 40
32331 Ceneral classlflcaLlon 40
32332 ClasslflcaLlon of chocolaLe
and chocolaLe producLs 41
3234 ComposlLlonal requlremenLs 41
33 CCuLx ALlMLn1A8luS S1AnuA8uS 43
34 S1AnuA8uS Cl 1PL ln1L8nA1lCnAL S1AnuA8u
C8CAnlSA1lCn (lSC) 43
33 Lu8CLAn CCMMl11LL lC8 S1AnuA8ulSA1lCn (CLn) 46
36 CCMA8A1lvL S?n1PLSlS Cl nA1lCnAL Anu
ln1L8nA1lCnAL LLClSLA1lCn lC8 CPCCCLA1L
lnuuS18? 47
4 LLAulnC CPCCCLA1L MAnulAC1u8L8S 31
41 LLAulnC CPCCCLA1L MAnulAC1u8L8S ln 8LLCluM 31
411 lnLroducLlon 31
412 CharacLerlsLlcs of Lhe leadlng 8elglan manufacLurers
and brands 31
413 SLraLegles of Lhe 8elglan chocolaLe manufacLurers 34
414 CLher chocolaLe manufacLurers ln 8elglum 33
42 LLAulnC CPCCCLA1L MAnulAC1u8L8S ln 1PL uk 37
421 lnLroducLlon 37
422 CharacLerlsLlcs of Lhe leadlng Lngllsh manufacLurers
and brands 37
423 SLraLegles of Lhe Lngllsh chocolaLe manufacLurers 62
424 CLher chocolaLe manufacLurers ln Lhe uk 64
43 LLAulnC CPCCCLA1L MAnulAC1u8L8S ln CLAnu 63
431 lnLroducLlon 63
432 CharacLerlsLlcs of Lhe leadlng ollsh manufacLurers
and brands 66
433 SLraLegles of Lhe ollsh chocolaLe manufacLurers 71
434 CLher chocolaLe manufacLurers ln oland 73
3 CuALl1? CCn18CL ln CPCCCLA1L lnuuS18? 73
31 8lnClLLS Cl CuALl1? CCn18CL Anu CuALl1?
ASSu8AnCL 73
32 CuALl1? CCn18CL ln CPCCCLA1L CCnlLC1lCnL8? 78
321 8aw maLerlals conLrol 78
3211 Cocoa beans 79
3212 Cocoa buLLer 81
3213 Sugar 83
3214 Mllk powder 83
3213 nuLs splces Lechnlcal alds and packaglng 84
322 ManufacLurlng process conLrol 84
3221 CuallLy ConLrol olnLs ln chocolaLe manufacLure 83
3222 lnllne process conLrol 90
323 llnlshed producL examlnaLlon 91
3231 hyslcal chemlcal and mlcroblologlcal
examlnaLlon 92 3
324 uefecLs ln sLored chocolaLe producLs 93
33 CCCu MAnulAC1u8lnC 8AC1lCLS Anu
PAZA8u AnAL?SlS Cl C8l1lCAL CCn18CL Cln1S
(PACC) S?S1LM 94
331 Cood ManufacLurlng racLlces ln chocolaLe lndusLry 94
332 Pazard Analysls of CrlLlcal ConLrol olnLs (PACC)
sysLem ln chocolaLe lndusLry 93
34 CCMA8lSCn Cl CuALl1? CCn18CL S?S1LMS
ln CPCCCLA1L lnuuS18? ln 8LLCluM Anu CLAnu 97
33 8LCLn1 Lu 8LCuLA1lCnS 103
331 uenomlnaLlon of roducL Crlgln and Ceographlcal
lndlcaLlon 104
332 Labelllng 8egulaLlons 103
333 Parmonlsed SafeLy and Pyglene SLandards for
lmporLed roducLs 103
6 1AS1L Anu SLnSC8? AnAL?SlS Cl CPCCCLA1L 107
61 ln18CuuC1lCn 1C 1AS1LS Cl CPCCCLA1L 107
62 lnC8LulLn1S Anu 8CCLSSlnC MAkL 1AS1L
Cl CPCCCLA1L 108
621 Cocoa beans 108
622 Sugar 109
623 Mllk 110
624 rocesslng 114
63 SLnSC8? AnAL?SlS Cl LLAulnC CPCCCLA1L
88AnuS ln 8LLCluM 1PL uk Anu CLAnu 113
631 Alm of Lhe sensory analysls 113
632 MeLhodology 116
6321 1esLs used for chocolaLe evaluaLlon 116
63211 ulscrlmlnaLory Analysls 116
63212 uescrlpLlve Analysls 117
6322 Samples panelllsLs and envlronmenL 119
63221 resenLaLlon of samples 119
63222 anelllsLs 120
63223 LnvlronmenL 121
633 8esulLs of sensory analysls 121
64 CCnCLuSlCnS 124
7 CLnL8AL ulSCuSSlCn 126
8 SuMMA8? Anu CCnCLuSlCnS 138
9 8LlL8LnCLS 140
ALnulxLS 148 1 Cb[ecLlves of Lhe sLudy 4
1 C8!LC1lvLS Cl 1PL S1uu?
new Lurope means LhaL LasL Luropean counLrles are preparlng Lhemselves
for operaLlng under Lhe requlremenLs of Lhe Luropean unlon's lnLernal markeL"
(WhlLe aper 1993) WlLhln Lhe perspecLlve of new Lurope Lhe chocolaLe lndusLry ln
8elglum CreaL 8rlLaln and oland ls analysed and compared 1he chocolaLe lndusLry
ls an excellenL case Lo flnd ouL Lhe dlfferenL background and compeLlLlve sLrucLure of
food lndusLry ln Lurope 1he alm of Lhe sLudy ls Lo focus on Lhe chocolaLe lndusLry ln
a new Luropean perspecLlve 1he analysls of LhaL lndusLry ln 8elglum CreaL 8rlLaln
and oland comprlses dlfferenL componenLs 1he maln Loplcs are Lhe megaLrends Lhe
legal requlremenLs markeL leaders quallLy conLrol and sensory analysls aL consumer
level
ChapLer Lwo ls deallng wlLh Lhe megaLrends ln chocolaLe lndusLry CeLLlng
sLarLed wlLh Lhe hlsLory of chocolaLe Lhe producLlon and consumpLlon durlng Lhe lasL
years are analysed Also some new ma[or Lrends are developed
ln chapLer Lhree Lhe 8elglan Lngllsh and ollsh foodlaw are compared wlLh
Lhe emphasls on harmonlsaLlon wlLhln Lhe Luropean unlon as well as Lhe process of
preparaLlon of Lhe CenLral and LasL Luropean CounLrles (CLLC's) Lo [oln Lhe Slngle
MarkeL 1he naLlonal leglslaLlon are sLudled ln depLh wlLh speclal aLLenLlon pald on
Lhe meLhods of chocolaLe evaluaLlon AddlLlonally sLandards of lnLernaLlonal
CrganlsaLlon lSC and sLandards of Codex AllmenLarlus are consldered brlefly AL Lhe
end of Lhe chapLer a comparaLlve synLhesls ls made beLween Lhe legal requlremenLs ln
Lhe Lhree counLrles
ln chapLer four Lhe leadlng 8elglan Lngllsh and ollsh chocolaLe
manufacLurers are dlscussed 1he compeLlLlve sLrucLure fuLure markeL shares and
sLraLegles are concluded from Lhe daLa avallable CLher lmporLanL manufacLurers are
menLloned as Lhey are also compeLlLors ln Lhe chocolaLe secLor
CuallLy ConLrol and CuallLy Assurance concepLs are analysed ln chapLer flve
1he ma[or parL ls abouL Lhe CuallLy ConLrol ln chocolaLe lndusLry Also a comparlson
ls made abouL quallLy conLrol pracLlces ln a 8elglan and ollsh company Pazard
Analysls of CrlLlcal ConLrol olnLs sysLem Cood ManufacLurlng racLlces and lnllne 1 Cb[ecLlves of Lhe
sLudy 3
meLhods of quallLy conLrol ln chocolaLe manufacLure are also shorLly descrlbed
llnally recenL LuregulaLlons are developed
ChapLer slx focuses on Lhe emplrlcal research abouL Lhe LasLe of chocolaLe
from 8elglum Lngland and oland 1hls conslsLs of Lhe sensory analysls whlch was
carrled ouL on a real lnLernaLlonal panel whlle almlng lnLo Lhe esLlmaLlon of Lhe
consumer preferences and comparlng dlfferenL aLLrlbuLes of Lhree klnds of chocolaLes
from Lhe Lhree counLrles
1he chosen meLhodology conslsLed of Lwo basls LesLs le ALLrlbuLe 1esL and
Pedonlc Scale 1esL 8rands of chocolaLes used ln Lhe experlmenL lncluded Lhe Lwo
leadlng companles from 8elglum (CallebauL and CLe d'Cr) Lwo from Lhe uk
(Cadbury and 1erry's) and Lwo from oland (Wedel and Wawel)
ln Lhe lasL chapLer Lhe general vlew on Lhe chocolaLe lndusLry ln Lhe Llme of
Lhe removal of all Lechnlcal barrlers wlLhln Lhe expandlng Luropean unlon markeL ls
dlscussed 1he WhlLe aper says LhaL Lhese works wlll Lake some Llme Lo be flnlshed
as ln cerLaln producL areas especlally foodwhlch are poLenLlally hazardous buL
are ln general useLhe old approach of full harmonlsaLlon ls sLlll consldered Lhe more
approprlaLe"
lL should be noLlced LhaL Lhls leglslaLlonesLabllshes rlgorous LesLlng and
cerLlflcaLlon requlremenLs" llke Lhose of Lhe denomlnaLlon of cerLaln producLs
Lhelr labelllng and/or Lhelr packaglng" and Lhe problems may arlse lL ls well
known LhaL A Member SLaLe formlng parL of Lhe lnLernal markeL musL noL only be
able Lo creaLe Lhe condlLlons for Lhe producLlon of goods whlch correspond Lo
CommunlLy sLandards buL musL also be able Lo guaranLee LhaL all goods on lLs markeL
meeL Lhose sLandards"
lL ls sLrongly belleved LhaL progress ln Lhe harmonlsaLlon of Lhe Luropean
foodlaw has a poslLlve lmpacL on Lhe lncreased compeLlLlon from whlch all Lhe
naLlons may Lake Lhe advanLage 2 Mega Lrends yesLerday Loday Lomorrow 6
2 MLCA 18LnuS ?LS1L8uA? 1CuA? 1CMC88CW
21 PlS1C8? Cl CPCCCLA1L
1he cocoa beans for commerclal use are Lhe seeds of Lhe Lree from specles
1heobroma cacao L ln facL Lhe genus 1heobroma conslsLs of some LwenLy specles
of small bushes and Lrees from SLercullaceae famlly buL 1heobroma cacao ls Lhe only
one of commerclal value
Cacao" ls Lhe boLanlcal name LhaL refers Lo Lhe Lree Lhe pods and Lo Lhe
unfermenLed beans whlle cocoa" refers Lo Lhe manufacLured producL LhaL ls Lhe
powder whlch ls sold for drlnklng purposes or food manufacLurlng Powever
recenLly Lhe lasL name le cocoa has been used Lo descrlbe Lhe fermenLed cocoa beans
ln bulk
1he cocoa Lree (1heobroma cacao) comes from Lhe Lroplcal Amazon foresL
where Lhe semlshade and hlgh humldlLy make excellenL condlLlons for lLs growLh lL
was culLlvaLed by Lhe Mayas of Lhe ?ucaLan and also by Lhe AzLecs of Mexlco for aL
leasL 1000 years before lL was seen ln Lurope MyLhology of lndlans sald LhaL Lhe
seed of Lhls Lree had been carrled from Lhe new World verslon of Lhe Carden of Lden
ln Mexlco by CueLzalcoaLl Cod of Alr 1he frulL of cocoa Lree was favourlLe of Lhe
Cods (Schoen 1931 a)
Accordlng Lo Lhe legend MonLezuma Lmperor of Lhe AzLecs regularly
consumed a preparaLlon called chocolaLl" LhaL was made from Lhe roasLed and
grlnded cocoa nlbs whlch were Lhen mashed wlLh waLer malze and splce flavours
1hls drlnk was devoLed Lhe Coodness of ferLlllLy xochlqueLzal
1he AzLecs belleved LhaL cocoa Lree was of Lhe devlne orlgln and because of
LhaL Lhe Swedlsh boLanlsL Llnnaeus laLer chrlsLened Lhe frulL of cacao specles as
1heobroma cacao" 1heobroma ln Creek means lood of Lhe Cods"
A chocolaLe drlnk was lnvenLed by Lhe AzLecs and as lL was belleved Lo have
aphrodlslac properLles Lhey used Lo consume lL aL weddlng ceremonles 1he seeds
were consldered Lo be very valuable and were also used as mean of barLer ln AzLecs
Mayan clvlllsaLlon 1haL Llme a good slave could be purchased for 100 beans 2 Mega Lrends yesLerday
Loday Lomorrow 7
lL ls worLh Lo noLe LhaL cocoa beans were lnLroduced Lo Lurope long before
coffee and Lea Columbus broughL Lhem as curloslLles buL hls counLryman uon
CorLes recognlsed Lhelr commerclal value Pe also senL Lhe flrsL reclpes for Lhe
preparaLlon of a new chocolaLe drlnk Lo Spaln Spanlards found Lhe value of cocoa
beans and kepL a monopoly on lLs use and producLlon for almosL a cenLury 1hey
sweeLened Lhe chocolaLe drlnk accordlngly Lo Lhelr preferences and soon afLer Lhls
drlnk galned hlgh popularlLy
1he cocoa beans were also lnLroduced lnLo Afrlca lndonesla and Ceylon by
Lhe uuLchman 1he popularlLy of Lhe chocolaLe drlnk spread Lo Lhe conLlnenL
especlally Lo lLaly Polland and lrance ln 1600s 1haL Llme Lhe prlce of chocolaLe"
was exLremely hlgh so lL was a producL for wealLhy people
ln Lhe beglnnlng of Lhe elghLeenLh cenLury prlces of cocoa became lower and
Lhe commerclal manufacLure sLarLed ln 8rlsLol where ln 1728 Lhe flrm of !S lry
esLabllshed Lhe flrsL chocolaLe facLory ln Lngland ChocolaLe was produced here for
drlnklng purposes As Lhe orlglnal chocolaLe prepared from Lhe roasLed whole beans
or nlbs" and sugar was an exLremely rlch drlnk (because of hlgh faL conLenL) some
manufacLurers reduced lL by Lhe addlLlon of farlnaceous (sLarchy) subsLances
Powever ln 1828 van PouLen of Polland lnLroduced Lhe press machlne LhaL
expressed some of cocoa buLLer (Mlnlfle 1980) 1hls way Lhe quallLy of chocolaLe
lmproved lL wlll be probably surprlslng for many of Lhe readers LhaL Lhe eaLlng
chocolaLe was lnvenLed only 120 years ago ln 1876 uanlel eLers of vavey ln
Ceneva developed flrsL mllk solld chocolaLe Lhe producL consumed unLll Loday ln Lhe
hlghesL quanLlLles comparlng Lo dark or blLLer chocolaLe 1wo years laLer ln 1879
8odolphe LlndL as a flrsL lmplemenLed Lhe conchlng machlne lnLo Lhe chocolaLe
mass producLlon (PunderL !ahre Schokoladenconche 1979) LaLer on Lhe lnvenLlon
of mllk crumb" process lnLroduced Lhe popular caramellsed mllk flavour so much
deslred by many of us lnlLlally only plaln (dark) chocolaLe was used Lo coaL nuLs and
oLher frulLs buL 8rlLlsh flrms parLlcularly Cadbury ploneered ln flrsL boxes of mllk
chocolaLes and Lhe chocolaLe bars for a wlder markeL AbouL 1910 Lhe flrsL popular
fllled (composlLlon) bar chocolaLe was creaLed ln Lhe uSA (nuLLall 1994)
lL ls well known LhaL hlsLory of chocolaLe ls a parL of hlsLory of church ln Lhe
medleval convenLs Lhe Lrue chocolaLe orgles Look place as Lhe ope recognlsed Lhe 2 Mega Lrends
yesLerday Loday Lomorrow 8
chocolaLe drlnk as Lhe fasL meal AfLer 1302 monks sLarLed Lhe cullnary experlmenLs
wlLh brown beans" buL Lhese are nuns who are responslble for developmenL of
cacao" drlnk made from Lhe orlglnal blLLer beverage wlLh addlLlon of honey corn
flour and vanllla
ln 1369 Lhe ope lus v was forced Lo Lake Lhe offlclal sLandpolnL on Lhe
usage of chocolaLe drlnk 1he enemles of chocolaLe demanded Lhe prohlblLlon of a
devll drlnk" LhaL caused exclLemenL reacLlons ln Lhe LwenLleLh cenLury sclenLlflc
research revealed LhaL Lhe caffelne Lheobromlne and hlgh conLenL of Magneslum lead
Lo aphrodlslac properLles of Lhe drlnk ope lus v dld noL know Lhese daLa buL he
also dld noL llked sweeLs 1herefore afLer drlnklng a cup of chocolaLe he made a wry
face and called a drlnk as swlnlsh sLuff" As a resulL chocolaLe drlnk was ordered for
a sLrong penance ln sevenLeenLh cenLury Lhe anoLher ope prohlblLed chocolaLe drlnk
agaln 1he sweeL buslness was soon noLlced by roLesLanLs from SwlLzerland such as
Calller Suchard and nesLle who very soon made a chocolaLe as a symbol of Lhelr
counLry
22 1CuA?'S 8CuuC1lCn LxC81 Anu CCnSuM1lCn
221 1rends ln Lhe Luropean unlon12
1he Lu12 Lrends consldered ln Lhls parL are focused on Lwo aspecLs llrsLly
Lhe general evoluLlon of producLlon and consumpLlon of Lhe dlfferenL Lypes of
chocolaLe ls analysed Secondly Lhe maln evoluLlons ln separaLe counLrles of Lhe Lu
are descrlbed
8ased on CAC8lSCC daLa Lhe general producLlon and consumpLlon durlng
Lhe perlod of 19901994 ls analysed as follow 2 Mega Lrends yesLerday Loday Lomorrow 9
1ab21 roducLlon of chocolaLe ln Lhe Lu12 (1000 Lonnes)
8CuuC1
uLSC8l1lCn 1990 1991 1992 1993 1994
CPAnCL
1994/90
unfllled ChocolaLe 332 383 362 616 627 136
lllled 1ableLs/8ars 327 329 336 374 601 140
rallnes/"ChocolaLes" 316 344 362 307 327 21
WhlLe ChocolaLe 1 2 2 7 7 6000
Sugar Conf cLg cocoa 61 34 33 127 138 1262
1oLal of all flnlshed
chocolaLe
confecLlonery

1679

1733

1739 1833

1923 143
8everage Mlxes
cLgcocoa
109 120 132 131 133 422
Spreads cLg cocoa 139 163 167 171 199 231
CLher foods cLg
cocoa/choc 32 42 48 64 63 1031
1oLal of all reporLed
chocolaLe producLs 1979 2061 2083 2241 2343 184
So (CAC8lSCC 1996)
uependlng on Lhe producL Lype Lhe evoluLlon ln producLlon ls qulLe dlfferenL
1he producLlon of unfllled chocolaLe and also fllled chocolaLe LableLs ls permanenLly
lncreaslng aL a growLh raLe of abouL 33 per year 1he producLlon of prallnes
reached a Lop ln 1992 and afLer a blg drop ln 1993 regalned sllghLly ln 1994 WhlLe
chocolaLe producLlon was noL lncreaslng Llll 1992 and made a famous [ump forward
ln 1993 and 1994 1he producLlon of sugar confecLlonery ls also more Lhan doubllng
ln 1993 and 1994 relaLed Lo Lhe producLlon of 1992 8everage Mlxes based cocoa ls
regularly lncreaslng aL abouL 10 raLe per year wlLh a sllghL drop ln 1994 1he
producLlon of cocoa spreads ls also lncreaslng aL 62 raLe per year CLher cocoa
foods producLlon ls doubllng durlng Lhe perlod of 19901994 1he LoLal chocolaLe
producLlon ls lncreaslng abouL 36 per year whlch ls abouL Lwlce Lhe economlc
growLh durlng Lhls four year perlod
1he Lu12 ls largely selfsufflclenL ln Lhe chocolaLe producLlon 1he neL
exporLaLlon of chocolaLe producLs lncreased from 138000 Lonnes ln 1990 Llll abouL
342000 Lonnes ln 1994 MosL of Lhe exporLaLlon ls Lo hlgh lncome counLrles new
prosperous markeLs are Lhe counLrles ln Lhe lar LasL wlLh a growlng economy and
demand for luxury food 2 Mega Lrends yesLerday Loday Lomorrow 10
Correspondlng wlLh Lhe lncrease ln producLlon Lhe consumpLlon per caplLa of
chocolaLe ls also growlng permanenLly Powever Lhe consumpLlon decreased ln
1992 ln comparlson Lo 1991 and lncreased agaln ln 1993 and 1994
1ab22 er caplLa consumpLlon of chocolaLe ln Lhe Lu12 (kg/head)
8CuuC1
uLSC8l1lCn 1990 1991 1992 1993 1994
CPAnCL
1994/90
unfllled ChocolaLe 133 167 139 167 133 13
lllled 1ableLs/ 8ars 143 142 139 134 147 28
rallnes/"ChocolaLes" 144 132 134 132 130 08
WhlLe ChocolaLe 001 001 001 003 004 3000
Sugar ConfeccLgcocoa 012 013 013 033 036 2000
1oLal of all flnlshed
chocolaLe
confecLlonery 439 482 473 477 479 43
8everage Mlxes
cLgcocoa 029 031 033 039 040 379
Spreads cLg cocoa 044 046 043 047 032 182
CLher foods cLg
cocoa/choc 011 014 013 019 018 636
1oLal of all reporLed
chocolaLe producLs 329 333 349 363 374 83
So (CAC8lSCC 1996)
1he consumpLlon per head of all reporLed chocolaLe producLs lncreased abouL
21 per year wlLh a 11 lncrease for flnlshed chocolaLe confecLlonery 8ehlnd Lhe
general flgures of Lhe Lu12 Lhe speclflc evoluLlon and slLuaLlon dependenL of Lhe
counLrles ls presenLed below
1ab23 roducLlon of flnlshed chocolaLe confecLlonery ln Lhe Lu12 (1000 Lonnes)
CCun18lLS 1990 1991 1992 1993 1994 CPAnCL
1994/90
8elglum/Lux 1103 1127 1214 1242 1236 137
Cermany 3128 3332 3043 3391 3833 141
uenmark 197 221 212 202 191 31
Spaln 408 421 416 463 332 304
lrance 2234 2474 2339 2664 2720 207
Creece 210 213 213 220 223 62
lLaly 1063 1078 1163 1377 1373 292
lreland 299 273 279 293 396 324
neLherlands 1616 1660 1720 1830 1810 120
orLugal 23 29 23 30 29 160
uk 4483 4499 4340 4397 4848 81
1C1AL Lu 16788 17331 17388 18334 19231 143 2 Mega Lrends yesLerday Loday
Lomorrow 11
So CAC8lSCC 1996
lL ls lnLeresLlng LhaL Lhe producLlon of flnlshed chocolaLe confecLlonery has
lncreased aL a hlgh raLe durlng Lhe perlod of 19901994 ln counLrles wlLh a raLher less
developed chocolaLe lndusLry such as lreland Spaln or lLaly ln lrance and orLugal a
slgnlflcanL lncrease ln chocolaLe producLlon was also reporLed
1he dlfference beLween producLlon and consumpLlon per head glves a general
vlew of Lhe exporLaLlon orlenLaLlon of Lhe counLry Pere lL ls becomlng clear LhaL
abouL half of 8elglan producLlon ls exporLed whlle Lhls ls abouL 8 for Cermany and
Lhe uk producLlon 1haL ls Lhe maln facLor behlnd Lhe good lmage of 8elglan
chocolaLe
1ab 24 er caplLa consumpLlon of flnlshed chocolaLe confecLlonery by Lhe Lu12
Member SLaLes (kg / head)
CCun18lLS 1990 1991 1992 1993 1994 CPAnCL
1994/90
8elglum/Lux 74 73 78 71 64 133
Cermany 68 71 63 68 67 13
uenmark 36 66 68 67 66 178
Spaln 14 13 14 13 14 00
lrance 43 47 47 43 46 70
Creece llgures noL avallable 23 26
lLaly 18 19 19 22 23 278
lreland 64 67 66 76 73 172
neLherlands 40 47 32 46 47 173
orLugal llgures noL avallable 06 06
uk 74 74 74 72 77 40
1C1AL Lu 46 48 47 48 48 43
So CAC8lSCC 1996
1he per caplLa consumpLlon ls qulLe dlfferenL from counLry Lo counLry 1he
norLh Lu Member SLaLes have a consumpLlon level of abouL 64 Lo 77 kg/head 1he
consumpLlon ln Lhe neLherlands ls abouL 46 kg/head and lower Lhan ln Lhe oLher
norLhern counLrles 1he SouLh Lu le MedlLerranean Member SLaLes have a
consumpLlon of maxlmum 26 kg/head
CulLe remarkable ls Lhe decrease ln consumpLlon durlng 1993 and 1994 ln
8elglum Luxembourg and Cermany and sLaLlc consumpLlon ls observed ln Spaln
1he lncrease ln consumpLlon ls seen ln lLaly lreland Lhe neLherlands and uenmark 2 Mega Lrends
yesLerday Loday Lomorrow 12
222 ChocolaLe producLlon
2221 ChocolaLe producLlon ln 8elglum
Accordlng Lo Lhe markeL survey (Llu MarkeLlng ln Lurope 1994) producLlon
of chocolaLe confecLlonery lncludlng lndusLrlal producLs for use ln blsculLs and
cakes rose sLeadlly Lo abouL 300000 Lonnes ln 1992 1haL can be compared Lo Lhe
sugar confecLlonery and accounLs for four Llmes larger producLlon ln case of
chocolaLe producLs producLlon lL was growlng by an annual average of almosL 12
slnce 1986
1he 8elglan confecLlonery secLor ls domlnaLed by chocolaLe and cocoabased
confecLlonery ln 1990 Lhese producLs accounLed for 33 and 29 of sales value
respecLlvely CoaLlng chocolaLe remalns Lhe largesL segmenL of Lhe chocolaLe
confecLlonery lndusLry accounLlng for 30 of Lonnage ouLpuL
1ab23 roducLlon of chocolaLe confecLlonery by producL Lype ln 8elglum
(1000 Lonnes)
1990 1991 1992
CPAnCL
1992/91
ChocolaLe
CoaLlng chocolaLe 146 137 167 63
laln chocolaLe 14 14 14 19
Mllk chocolaLe 26 23 26 30
lllled bars
a
21 21 23 89
Whole chocolaLe sweeLs 08 1 1 161
SubLoLal 209 218 231 61
Cocoa confecLlonery
ChocolaLe sweeLs
b
41 42 47 110
CLher 17 19 20 32
SubLoLal 39 61 66 83
1C1AL 268 279 298 66
a
All slzes
b
ChocolaLecoaLed sweeLs (lncl prallnes)
So Llu MarkeLlng ln Lurope 1994
2222 ChocolaLe producLlon ln Lhe unlLed klngdom
MarkeL volume of confecLlonery lndusLry ln Lhe uk has been sLaLlc slnce 1990
due Lo Lhe recesslon ChocolaLe confecLlonery makes lL one of Lhe largesL consumer
goods markeLs 2 Mega Lrends yesLerday Loday Lomorrow 13
lllled bars accounL for 36 of sales bars for 19 pleces and boxes for 31
and seasonal and oLher chocolaLes for 14 (Llu 8eLall 8uslness 1993)
1ab26 roducLlon of chocolaLe confecLlonery by Lype ln Lhe uk (1000 Lonnes)
1990 1991 CPAnCL
1991/90
8ars blocks LableLs
unfllled
plaln blended 34 34
mllk whlLe 639 633 1
WlLh lncluslons 262 237 10
lllled
blsculLs wafer 807 803 1
oLher cenLres 1301 1477 2
1oLal 3243 3184 2
ChocolaLes/pleces
Llqueurs 11 09 18
8ulk 92 113 23
AssorLed 477 449 6
unassorLed boxes 130 120 1
CLher 343 390 9
1oLal 1232 1281 2
CLher
Lggs 210 232 10
8ouchees 34 48 11
CLher 31 48 6
1oLal 313 327 4
SelecLlon packs 97 93 2
1C1AL 4906 4886 4
So Llu 8eLall 8uslness 1993
llgures showlng manufacLurers' home Lrade despaLches glve a more deLalled
plcLure of Lhe markeL 1hese flgures do noL lnclude lmporLs buL slnce lmporLs accounL
only for abouL 4 of Lhe markeL Lhey are Lhe approxlmaLe values for Lhe markeL
1he largesL volume secLor 8ars 8locks and 1ableLs showed a 2 volume
decllne ln 1991 over 1990 WlLhln Lhls secLlon fllled caLegorles whlch accounL for
46 of Lhe LoLal were 1 and 2 down whlle Lhe unfllled wlLh lncluslons segmenL
was acLually 10 down ln volume ln 1991 versus 1990
AssorLed and unassorLed chocolaLes held up qulLe well ln LoLal wlLh a 2
volume galn ln 1991 versus 1990 1hls secLor has a 26 share of Lhe LoLal markeL and
had more dlsparlLy ln Lrends among segmenLs Llquors for example acLually dropped 2 Mega Lrends
yesLerday Loday Lomorrow 14
by 18 ln 1991 versus 1990 ln oLher secLor eggs was one of Lhe sLronger secLors
wlLh a volume galn of 10
ln concluslon lL may be sald LhaL Lhe Lrend ln fllled counLllnes (46 of Lhe
volume) has Lhe overrldlng lnfluence on Lhe markeL
2223 ChocolaLe producLlon ln oland
1ab27 roducLlon of chocolaLe and chocolaLed producLs ln oland (1000 Lonnes)
1990 1991 1992 1993 1994 CPAnCL
1994/93
ChocolaLed producLs 460 681 668 821 821 00
ChocolaLe 200 287 387 436 489 72
So CuS 1993
1aklng lnLo accounL ollsh producLlon wlLhln Lhe chocolaLe confecLlonery
lndusLry lL may be noLlced LhaL a Lrend Loward 'real' chocolaLe producLs has
slgnlflcanLly lncreased and Lhe level of Lhe producLlon of Lhe chocolaLed producLs
(Lhese are all producLs covered by chocolaLe llke fllled blsculLs wafers prallnes and
all klnds of seasonallLles) remalns sLable
uurlng LranslLlon from command Lo free markeL economy especlally beLween
1992 and 1993 a slgnlflcanL lncrease ln producLlon of chocolaLe producLs was
noLlced 1haL may be due Lo Lhe compeLlLlon LhaL has lnevlLably rlsen beLween Lhe
ollsh manufacLurers and new enLranLs such as new '[olnLvenLures' companles and
also lmporLed brands llke LlndL Sprungll from SwlLzerland
223 lorelgn Lrade
2231 lorelgn Lrade for chocolaLe ln 8elglum
Accordlng Lo Lhe AssoclaLlon 8oyale des labrlcanLs de Conflserle (A8lC)
lmporLs of chocolaLe confecLlonery ln 8elglum grew by 4 ln 1992 Lo 63913 Lonnes
ln 1992 chocolaLe lmporLs were some 30 above Lhelr 1986 level buL Lhey have
Lended Lo show only modesL annual growLh over recenL years
Cn Lhe oLher hand Lhe naLlonal SLaLlsLlcal lnsLlLuLe (lnS/nlS) sLaLes LhaL Lhe
value of exporLs ls Lhree Llmes greaLer Lhan Lhe value of lmporLs 1he dlfference ln
volume ls much smaller evldenclng Lhe hlgh added value ln many of Lhe producLs 2 Mega Lrends
yesLerday Loday Lomorrow 13
exporLed from 8elglum ln volume Lhey accounLed for 33 of 8elglan producLlon ln
1992
8ecause of Lhe facL LhaL sales ln 8elglum are noL llkely Lo show much growLh
exporLs are a ma[or elemenL for Lhe lndusLry and furLher expanslon can be expecLed ln
exporL sales 1hls success ln exporLlng comes from Lhe lnLernaLlonal repuLaLlon of
8elglan luxury chocolaLes and from Lhe locaLlon ln 8elglum of producLlon faclllLles
of mulLlnaLlonal companles LhaL supply norLh Luropean markeLs
1ab28 lorelgn Lrade ln chocolaLe producLs ln 8elglum 199092 (1000 Lonnes)
lMC81S LxC81S
Cocoa
a
ChocolaLe 1oLal Cocoa
a
ChocolaLe 1oLal
1990 28 33 83 2 131 134
1991 31 61 93 1 133 136
1992 38 62 101 1 163 163
change
1992/91 223 18 88 18 36 36
a
lncludes cocoa buLLer and powder
So Llu MarkeLlng ln Lurope 1994
2232 lorelgn Lrade for chocolaLe ln Lhe unlLed klngdom
Cn Lhe conLrary exporLs ln Lhe unlLed klngdom Lended Lo lncrease aL Lhe
beglnnlng of 1990s 8eLween 1986 and 1991 lmporL peneLraLlon lncreased from
118 Lo 131 lL ls lmporLanL Lo noLlce LhaL Lhls lncrease was enLlrely due Lo
lmporLs from Lhe ma[or uk manufacLurers
WlLh nesLle and Mars belng lnLernaLlonal players manufacLurlng ln Lhe uk ls
noL longer necessary Lherefore many of Lhese brands are slLuaLed ln dlfferenL counLrles
ln Lhe conLlnenLal Lurope 1he volume of lmporLs from forelgn manufacLurers has
fallen conflrmlng Lhe domlnance of Lhe blg Lhree le Cadbury nesLle 8ownLree and
Mars
1he ma[or exporL markeL ls Lhe 8epubllc of lreland whlch does noL have lLs
own manufacLurers and brands CLher lmporLanL counLrles LhaL Lhe uk exporLs Lo are
Saudl Arabla Cermany lrance Canada and Lhe neLherlands 2 Mega Lrends yesLerday Loday
Lomorrow 16
1ab29 lorelgn Lrade ln Lhe uk by Lype of chocolaLe confecLlonery ln 1991
(1000 Lonnes)
lMC81S LxC81S
unfllled LableLs and bars 223 109
CLher unfllled 33 18
lllled LableLs and bars 186 201
ChocolaLe llqueurs 13 03
CLher chocolaLe confecLlonery 73 362
Sugar confecLlonery wlLh cocoa 89 161
WhlLe chocolaLe 43 13
1C1AL 663 867
So Llu 8eLall 8uslness 1993
2233 lorelgn Lrade for chocolaLe ln oland
ln oland lmporLs of cocoa producLs dropped over Lhe 198690 perlod excepL
for chocolaLe lLems Cocoa bean lmporLs fell from 26000 Lonnes ln 1988/89 Lo an
esLlmaLed 22000 Lonnes for 1990/91 lmporLs of cocoa cake and powder also
decreased and lmporLs of cocoa buLLer and cocoa llquor were almosL negllglble durlng
LhaL perlod
oland has LradlLlonally exporLed a large quanLlLles of cocoa buLLer of abouL
4000 Lonnes annually over Lhe lasL several years Powever Lhe cocoa cake and
powder produced as a resulL of Lhe processlng of cocoa beans have been malnly used
wlLhln Lhe counLry
lL ls lmporLanL Lo noLlce LhaL oland has been Lhe only LasL Luropean counLry
Lo lmporL large volumes of flnlshed chocolaLe producLs ln 1989/90 Lhese lmporLs
accounLed for 6620 Lonnes oland also exporLs Lhe flnlshed chocolaLe producLs
wlLh forelgn sales comlng Lo 1400 Lonnes ln 1989/90 (8yskov 1991)
1ab210 lmporLs of cocoa and cocoa producLs 198890 (1000 Lonnes)
CCCCA
8LAnS
CCCCA
8u11L8
CCCCA
CAkL
CWuL8
CCCCA
LlCuC8
CPCCCLA1L
1987/88 202 00 27 00 26
1988/89 260 00 33 00 33
1989/90 240 230 17 200 66
So 8yskov 1991 2 Mega Lrends yesLerday Loday Lomorrow 17
lL should be sald here LhaL slnce prlvaLlsaLlon of chocolaLe lndusLry ln oland
Lhe daLa concernlng especlally forelgn Lrade are noL obllgaLory for dellverlng by
companles Lo governmenLal lnsLlLuLlons and markeLlng analyses of consumpLlon
paLLerns are noL frequenLly performed 1herefore lL was lmposslble Lo geL more
currenL daLa on Lrade ln LoLal chocolaLe secLor ln oland
224 ChocolaLe consumpLlon
2241 ChocolaLe consumpLlon ln 8elglum
Consumer research suggesLs LhaL 8elglan consumers percelve 8elglan sLyle
chocolaLe as havlng a robusL heavy and sllghLly blLLer flavour whlle Swlss sLyle
chocolaLe ls a sllghLly more reflned producL" (Llu MarkeLlng ln Lurope 1994) lor
lnsLance Lyplcal 8elglan prallnes belng more dellcaLe and lnLeresLlng ln LasLe have a
slgnlflcanL advanLage over Lhe oLher chocolaLe producLs as Lhey do noL need Lo conLaln
food preservaLlves 1herefore Lhey are noL eaLen buL LasLed" accordlng Lo speclallsLs
SeasonallLy ls a feaLure of Lhe 8elglan markeL wlLh sllghL falls ln sales ln Lhe
summer monLhs and ln Lhe perlod of !anuaryMarch Cne of Lhe posslble reasons for
LhaL ls Lhe hlgh LemperaLure durlng Lhe summer perlod lall ln sales ln Lhe flrsL
quarLer of Lhe year ls supposed Lo be due Lo Lhe excesslve buylng process of chocolaLe
producLs over Lhe ChrlsLmas and new ?ear Llme on Lhe one hand and durlng Lhe
LasLer Llme on Lhe oLher one
1ab211 8elglan chocolaLe consumpLlon by producL Lype ln 1992 (1000 Lonnes)
8CuuC1 1?L 1CnS Cl 1C1AL
Candy bars (counLllnes) 23 30
rallnes 18 20
ChocolaLe bars (100g over) 12 13
ChocolaLe bars (30g) 10 12
ChocolaLe spread 8 10
Seasonal lLems 3 6
ChocolaLe drops 2 3
CLher 2 2
1oLal 81 100
So Llu MarkeLlng ln Lurope 1994 2 Mega Lrends yesLerday Loday Lomorrow 18
1he above Lable shows Lhe sLrong poslLlon ln Lhe markeL occupled by candy
bars or counLllnes and also Lhe classlc 8elglan prallnes whlch are [usL as popular aL
home markeL as lL ls abroad 1hese Lwo lLems accounL for over half of markeL volume
2242 ChocolaLe consumpLlon ln Lhe unlLed klngdom
ln Lhe unlLed klngdom beLween 1987 and 1990 consumpLlon of chocolaLe
confecLlonery rose by 34 per year on average Slnce Lhen consumpLlon has
decllned sllghLly
lL was conflrmed LhaL women are Lhe maln buyers of confecLlonery (66)
whlle chlldren accounL only for 8 of purchases Males Lend Lo buy for Lhemselves
and consume less per head Lhen women and chlldren
1ab212 urchaslng and eaLlng paLLerns for confecLlonery ln 1992 ()
CuLA1lCn u8CPASL8S LA1L8S
Women 41 66 39
Men 39 26 26
Chlldren 20 8 33
1oLal 100 100 100
So Llu 8eLall 8uslness 1993
1he dlfferenL reglonal consumpLlon Lrends ln Lhe uk are presenLed ln Lhe nexL
Lable 1hese paLLerns of consumpLlon vary slgnlflcanLly
1ab213 lndex of reglonal consumpLlon of chocolaLe confecLlonery ln 1992
(8rlLlsh average100)
8LClCn lnuLx
ScoLland 128
norLh LasL 113
LasL Anglla 104
SouLh 103
Mldlands 101
London 99
?orkshlre 93
Wales 90
Lancashlre 89
So Llu 8eLall 8uslness 1993 2 Mega Lrends yesLerday Loday Lomorrow 19
2243 ChocolaLe consumpLlon ln oland
ln oland per caplLa consumpLlon of cocoa has usually been aL a falrly low
level and some manufacLurers predlcL prospecLs for markeL growLh
Slnce !anuary 1992 no subsLlLuLe for cocoa buLLer has been allowed and LhaL
also had a poslLlve lnfluence on Lhe consumpLlon of cocoa beans ln Lhe counLry buL
Lhe newesL daLa are noL avallable
1ab214 er caplLa consumpLlon of cocoa and cocoa producLs ln oland
(kg/head)
C8C ?LA8S L8 CAl1A CCnSuM1lCn
1987/88 049
1988/89 074
1989/90 061
So 8yskov 1991
lL may be noLlced LhaL ln blgger clLles such as Warsaw people are more wllllng
Lo buy small chocolaLe confecLlonery whlch ls sold by welghL and noL solld blocks
such as bars or baLons ollsh counLllnes are noL only more cheap Lhan forelgn brands
buL also percelved as producLs of hlgh quallLy and deslred LasLe
23 MA8kL1 8CSLC1S
redlcLlng Lhe fuLure ls always a very rlsky Lask however a few posslble
Lrends may be lndlcaLed 1he fuLure markeL prospecLs are relaLed Lo such facLors as
raw maLerlals Lechnologlcal Lrends leglslaLlon changes and consumer saLlsfacLlon
ConfecLlonery may prove Lo have Lhe advanLage ln comparlson Lo oLher foods
because of easy LransporLaLlon producL slze ln relaLlon Lo quanLlLy of energy provlded
and lLs excellenL LasLe 1asLe ls hlghly lnfluenced by raw maLerlals as well as meLhods
of processlng 1he source and quallLy of cocoa beans Lhe baslc raw maLerlal of all
chocolaLe producLs has been changlng over Lhe lasL few decades Cld LradlLlonal
reglons llke WesL Afrlcan have decreased ln supply and new reglons such as 2 Mega Lrends yesLerday
Loday Lomorrow 20
Malaysla have expanded lL ls well known LhaL each locaLlon of cocoa beans provldes
lLs lndlvldual characLerlsLlc flavour
Powever noL only cocoa beans orlgln buL also Lhe meLhods of Lhelr processlng
are of greaL lmporLance for Lhe flnal flavour of chocolaLe AL presenL Lhe process of
roasLlng of Lhe whole beans has been replaced by roasLlng of nlb or someLlmes of
cocoa mass Conches have Lended Lo became blgger and Lhere ls a movemenL among
Lhe larger manufacLurers Lowards largevolume processlng llnes
1hus Lhere ls Lhe lncreased need for Lhe lnsLallaLlon of advanced Lechnlques of
compuLer conLrol and lnsLrumenLaLlon and LhaL resulLs ln Lhe reducLlon ln Lhe
workforce uevelopmenL ln chocolaLe lndusLry ls foreseen by means of Lhe lmproved
process conLrol Lhrough Lhe auLomaLlc onllne lnsLrumenLaLlon neLworks and
compuLer managemenL 1hese Lechnologlcal Lrends wlll probably conLlnue among
large manufacLurers whlle smaller chocolaLlers Lake advanLage of confecLlonery
prepared for nlche markeLs le Lhe hlghprlced chocolaLe and sugar confecLlonery
LhaL are sold Lhrough speclallsL ouLleLs
Larger flrms wlll capLure lmporLanL proporLlon of Lhe naLlonal as well as
lnLernaLlonal markeL and on Lhe oLher hand some smaller speclallsL flrms LhaL reLall
Lhelr own goods wlll also expand ln many counLrles as 8elglan Codlva or Leonldas
do ln Lhe uSA and !apan 1helr producLs are meeLlng a demand for a speclal
dellclous klnd of LreaL Lhey may be purchased as everyday snack buL also on speclal
occaslons llke graLlflcaLlon sharlng or as a glfL AnoLher dlfference beLween Lhese
Lwo Lypes of manufacLurers ls Lhe composlLlon of Lhelr chocolaLe lL shall be
remembered LhaL Lhe 'real' chocolaLe and couverLure chocolaLe are noL Lhe same
producLs
Whlle Lhe leglslaLlon wlll probably sLay sLrlcL for Lhe former (baslcally
produced by large companles) for Lhe laLLer ls llkely Lo exLend ln lLs consLlLuenLs
range and Lherefore Lhe change of lLs quallLy 1he use of cocoa buLLer equlvalenLs
and subsLlLuLes as parLlal or LoLal replacers ls noL allowed accordlng Lo Lhe Luropean
unlon foodlaw and lL ls rlgorously guarded by eg 8elglan law Powever Lhe amounL
of 3 of vegeLable faLs as subsLlLuLes of cocoa buLLer ls allowed ln Lhe oLher Member
SLaLes' foodlaw 2 Mega Lrends yesLerday Loday Lomorrow 21
AddlLlonally researchers underLook Lrlals wlLh hydrogenaLed faLs ln cocoa
producLs ln splLe of Lhe facL LhaL Lhe addlLlon of Lhese faLs leads Lo Lhe lmprovemenL
ln LexLure and bloom reslsLance of chocolaLe producLs nelLher ln Lngland nor
8elglum nor ln any LasL Luropean counLry Lhey are allowed Lo be used ln
confecLlonery ln conLlnenLal Lurope whey or lacLosederlved subsLances are
lncorporaLed ln many chocolaLes alLhough a few research works cannoL show Lhelr
success because of Lhe ob[ecLlonable flavours of such chocolaLes (Mohler eL al
1981)
AnoLher lmporLanL facLor aL leasL aL Lhe beglnnlng of purchase process ls
Lhe appearance of a slmple chocolaLe bar or Lhe sophlsLlcaLed box of chocolaLes lL
was and lL wlll probably be always lmporLanL how Lo aLLracL Lhe poLenLlal cusLomer
Lhrough Lhe speclal packaglng deslgn correcL use of colours and symbollc devlces
LhaL denoLe manufacLurlng houses lnvenLlon of new machlnes for packaglng wlll
conLrlbuLe Lo Lhe rapld change of Lhe range and quallLy of packaglng 8ecause of Lhe
Creen" movemenL Lhere ls a Lrend Lowards reducLlon ln Lhe amounL of packaglng
used and preferences for Lhe use of degradable or recyclable maLerlals Cne of Lhe
posslble suggesLlons ln Lhe pasL was Lhe use of an edlble molsLureproof fllm sprayed
on confecLlonery as Lo ellmlnaLe Lhe necesslLy of wrapplng medla 1haL ldea seems Lo
be LoLally lmpracLlcal slnce Lhe packaglng should be deslgned Lo proLecL Lhe producL
from dlrL and physlcal damage and posslble knocks ln Lhe above ldea Lhese
requlremenLs could noL be fulfllled Powever Lhe move lnLo Lhe dlrecLlon of blodegradable maLerlals
wlll conLlnue as sLrongly as Lhe Lrend Lowards Lhe producLs wlLh
a generallsed healLhy" appeal wheLher descrlbed as naLural" no arLlflclal" or low
calorle" (nuLLall 1980) lL should also be menLloned LhaL such lowcalorle" or
sugarfree" producLs have galned hlgh popularlLy ln many markeLs as now many
dlabeLlcs or people on speclal dleLs do noL need Lo avold so much loved chocolaLe
producLs
As LradlLlonal markeLs Lend Lo remaln falrly sLaLlc ln slze Lhere wlll be a
conLlnuous search for new markeLs LasLern Lurope lar LasL and Arablc counLrles
are only a few Lo be menLloned ln case of hoL counLrles Lhe developmenL of heaL
reslsLanL chocolaLe llke Lhe Pershey ueserL 8ar has been of greaL lmporLance
robably Lhe blggesL challenge LhaL ls open Lo Lhe confecLlonery lndusLry of LasL 2 Mega Lrends
yesLerday Loday Lomorrow 22
Luropean counLrles ls Lo decrease Lhe large gap LhaL exlsL beLween consumpLlon levels
ln advanced and lndusLrlallslng counLrles 1hls process has already sLarLed and
developlng counLrles show Lrend of hlgher consumpLlon of confecLlonery
1he Lwo recenL decades lndlcaLe LhaL Lhe confecLlonery manufacLure has really
expanded boLh ln producL Lypes and lnLo more counLrles all over Lhe world Lhrough
new markeLlng sLraLegles llke acqulslLlon of anoLher flrm or dlverslflcaLlon
Cenerally lL ls predlcLed LhaL lf Lhe underLaklng of denLal carles lncrease and
prevenLlve meLhods be more wldely used Lhe confecLlonery lndusLry may be very
opLlmlsLlc abouL Lhe chocolaLe consumpLlon worldwlde AddlLlonally Lhe ongolng
demographlcal shlfL Lowards an agelng populaLlon ls expecLed Lo lnfluence Lhe markeL
ln some degree 1herefore many producLs should be reposlLloned effecLlvely Lo
appeal Lo dlfferenL cusLomer groups
Much can be sald abouL Lhe posslble success of chocolaLe lndusLry buL lL
seems Lo be clear LhaL Lhe success wlll sLrongly depend on efflclency of chocolaLe
producers and wlll also relaLe Lo meeLlng Lhe demands of consumers and reLallers noL
only ln Lhelr own counLry buL worldwlde 3 LeglslaLlon for chocolaLe 23
3 LLClSLA1lCn lC8 CPCCCLA1L
ln18CuuC1lCn
AL presenL Llme a Lrend Lowards harmonlsaLlon of foodlaw ls soughL Lo fulfll
Lhree baslc needs
- revenLlon of Lhe Lransmlsslon or Lhe cause of a dlsease (healLh proLecLlon)
- LlmlLaLlon of Lhe scale of unfalr producLs
- SlmpllflcaLlon of food markeLlng
1hese Lhree lnLerrelaLed Lrends are of greaL lmporLance LogeLher wlLh Lhe
growLh of largescale food producLlon unlLs and wlde accepLance of processed food
1he concerns abouL food safeLy composlLlonal requlremenLs and falr Lrade pracLlces
have grown as Lhe food chaln has become more exLended and food producLs became
more complex nowadays because of Lhe wlde geographlcal dlsLrlbuLlon of food
producLs Lhe fallure of food safeLy may lead Lo rapld ouLbreaks of dlsease and even
leLhal ouLcomes
1herefore Lhere ls a pressure boLh for sLandards of hyglene and for Lhe
sLandard meLhods of sampllng analysls and LesLlng whlch are essenLlal for Lhelr
regular and unlform appllcaLlon ln pracLlce sLandardlsaLlon ls a process ln whlch
varlous facLors should be Laken lnLo conslderaLlon 1here are several Lypes of
sLandards ln respecL of
1/ 1he ob[ecL sLandardlsed ueflnlLlon ueslgnaLlon ComposlLlon AddlLlons
CuallLy Pyglene esLlclde resldues ackaglng Marklng and labelllng
Sampllng Analysls and LesLlng
2/ 1he means by whlch sLandardlsaLlon ls achleved ermlsslve MandaLory
rohlblLory resumpLlve 8eclpe
3/ 1he degree of sLandardlsaLlon soughL CompleLe arLlal Mlnlmum laLform
1radlng Commerclal
4/ 1he blndlng force of Lhe sLandard SLaLuLory or legal volunLary urafL 1emporary
1argeL
3/ 1he fleld of appllcaLlon of Lhe sLandard lacLory ConLracLual naLlonal and
lnLernaLlonal (1ownshend 1967)3 LeglslaLlon for chocolaLe 24
31 Lu8CLAn unlCn LLClSLA1lCn
1he Lu ls ln Lhe mlddle of sLandardlsaLlon programme 1hls programme ls
necessary Lo achleve one of Lhe baslc goals of Lhe Lu Lhe creaLlon of Lhe Common
MarkeL under Lhe new approach whlch sLarLed ln 1983 Lhe Lu provldes only
general sLandards and Lhen relles on Lhe Member SLaLes Lo conLlnue wlLh Lhe deLalled
regulaLlons
1he Lu seeks Lhe ellmlnaLlon of Lhe Lechnlcal barrlers Lhrough Lhe adopLlon of
Lu wlde sLandards ln all areas 1herefore Lhere are general sLandards appllcable Lo a
whole range of producLs called 'horlzonLal sLandards' and also many deLalled
sLandards concernlng a speclflc producL called 'verLlcal sLandards' AddlLlonally
accordlng Lo Lhe Luropean CourL of !usLlce ueclslon of Cassls de ul[on all producLs
meeLlng Lhe sLandards of Lhe counLry of producLlon musL be accepLed ln oLher
Member SLaLes 1haL means LhaL Member SLaLes should develop deLalled verLlcal
sLandards as Lo mlnlmlse Lechnlcal barrlers Lo Lrade and also Lo ensure falr
compeLlLlon
1he Lu pollcy goes beyond deflnlng unlform producL characLerlsLlcs
mlnlmum safeLy and quallLy sLandards lLs sLandards lnclude Lhe goal of promoLlng
compeLlLlonLoLhemerlLs of a producL whlch means compeLlng by markeLlng
producLs whose aLLrlbuLes have soclal value and Lherefore are a klnd of consumer
proLecLlon pollcy (1ravelllne 1993) A good example of Lhe naLure of compeLlLlononLhemerlLs
sLandards are Lhe Lu regulaLlons concernlng chocolaLe producLs and
Lhey are ones of a few whlch are consldered Lo be fully developed 1he examlnaLlon
of Lhe regulaLlons relaLed Lo chocolaLe producLs presenLs a good plcLure of how Lhe
Luropean Common MarkeL may look ln Lhe fuLure and also Lhe phllosophy behlnd
Lu regulaLlons 1he mosL lmporLanL ulrecLlves relaLed Lo chocolaLe aspecLs are
presenLed below
311 ChocolaLe ulrecLlve
1he example of verLlcal sLandard ln Lhe Lu leglslaLlon ls Lhe Councll
ulrecLlve 1973/241/LLC ln whlch chocolaLe producLs are called by a speclflc name 3 LeglslaLlon for
chocolaLe 23
on Lhe base of mlnlmal composlLlonal requlremenLs Mlnlmal purlLy requlremenLs and
sampllng meLhods are also prescrlbed (Councll ulrecLlve 1973)
'Annex 1' deflnes many cocoa producLs such as cocoa beans cocoa nlbs
cocoa mass cocoa faL chocolaLe mllk or plaln chocolaLe chocolaLe flakes glandu[a
nuL chocolaLe couverLure mllk chocolaLe vermlcelll or drlnklng chocolaLe and many
more Several of Lhe amendmenLs reflne Lhese deflnlLlons by sLaLlng Lhe dlfferenL
caLegorles ln varlous languages whlch ls needed slnce some producLs are known by
many names
1he examples of Lhe more deLalled deflnlLlons are
- ChocolaLe ls deflned as Lhe producL obLalned from cocoa nlb powder and sucrose
wlLh or wlLhouL added cocoa buLLer havlng a mlnlmum dry cocoa sollds conLenL of
33 aL leasL 14 of dry nonfaL cocoa sollds and 18 of cocoa buLLer
- 1he plaln chocolaLe should conLaln a mlnlmum LoLal dry cocoa sollds conLenL of
30 aL leasL 12 of dry nonfaL cocoa sollds and 18 of cocoa buLLer
- 1he mllk chocolaLe should have Lhe followlng characLerlsLlcs LoLal dry cocoa
sollds conLenL noL less Lhan 23 aL leasL 23 of dry nonfaL cocoa sollds a
mlnlmum LoLal dry mllk sollds of 14 a mlnlmum LoLal faL of 23 ln whlch aL
leasL 33 of buLLer faL and sucrose conLenL of noL more Lhan 33 (Councll
ulrecLlve 1973)
More deLalled deflnlLlons of Annex 1 producLs are glven ln 1able 31
1ab31 ComposlLlonal requlremenLs for chocolaLe cocoa and chocolaLe
regulaLlons (mlnlmum )
1C1AL
u8?
CCCCA
SCLluS
u8?
nCnlA1
CCCCA
SCLluS
CCCCA
8u11L8
lA1 MlLk
SCLluS
MlLk
lA1
SuC8CSL
(MAx)
ChocolaLe 33 14 18
laln chocolaLe
a
30 12 18
Mllk chocolaLe A
a
23 23 23 14 33 33
Mllk chocolaLe 8
a
20 23 23 20 3 33
CouverLure
chocolaLe
a
33

23 31
CouverLure Mllk
chocolaLe 23

23 31 14

33 33
Clandu[a nuL
a3 LeglslaLlon for chocolaLe 26
chocolaLe 32
c
8
c
3
g

1ab31 conLlnued'
Clandu[a nuL
a
mllk
chocolaLe 23
d
10
d

Cream chocolaLe
a
23 23 23 314
e
7 33
Sklmmed mllk
a
chocolaLe 23

23 23 14 033
f
33
WhlLe chocolaLe
a
20 14 33 33
ChocolaLe vermlcelll 32 12
Mllk chocolaLe
vermlcelll 20 12 12 3 66
So klrk Sawyer 1991
a
lllled chocolaLes conslsL of a flllng (excepL flour confecLlonery or blsculLs) wholly
or parLly enclosed ln 23 (mln) of one or more of Lhe chocolaLe producL lndlcaLed
b
Sucrose may be replaced by an equal amounL of dexLrose frucLose lacLose or
malLose or by any comblnaLlon Lo a maxlmum of 3 of Lhe LoLal welghL of Lhe
producL (excepL for dexLrose alone when Lhe maxlmum level of replacemenL ls 20
of Lhe LoLal welghL of Lhe producL)
c
CalculaLed on Lhe welghL of producL excludlng nuLs 1he producL musL conLaln
flnely ground hazel nuL (20 mln 40 max) may conLaln almonds hazel nuLs
and oLher nuLs elLher whole or broken Lo a maxlmum of 60 LoLal nuL conLenL ln Lhe
whole producL
d
As for
c
above excepL LhaL Lhe mlnlmum ground hazel nuLs ls 13
e
Mlnlmum and maxlmum levels for mllk sollds noL faL
f
Mlnlmum and maxlmum levels for mllk faL
g
1he dry mllk sollds should conLaln noL more Lhan 123 buLLerfaL
Annex 1 covers also Lhe permlLLed LreaLmenL of Lhe cocoa buLLer Lhe
subsLlLuLes of sucrose and allows Lhe addlLlon of a pure vegeLable leclLhln ln speclfled
quanLlLles AparL from LhaL Lhe addlLlon of edlble subsLances ls consldered 1he acL
sLaLes Lhe excepLlon of flour and sLarches and of faLs and faL preparaLlons noL derlved
excluslvely from mllk" 1he excepLlon sLaLemenL ls noL solvlng Lhe currenL problems
arlslng around Lhls Loplc
1he followlng 1able 32 shows Lhe permlLLed edlble lngredlenLs ln prescrlbed
chocolaLe producLs 1he whole provlslon applles Lo chocolaLe plaln chocolaLe mllk
chocolaLe cream chocolaLe sklmmed mllk chocolaLe whlLe chocolaLe couverLure
chocolaLe and couverLure mllk chocolaLe 1he excepLlon ls paragraph (2) whlch does
noL apply Lo couverLure chocolaLe and couverLure mllk chocolaLe 3 LeglslaLlon for chocolaLe 27
1ab32 ermlLLed edlble lngredlenLs ln prescrlbed chocolaLe producLs ()
L8Ml11Lu Lul8LL lnC8LulLn1 Mln MAx
1 Any edlble subsLance ln clearly vlslble and dlscreLe pleces
excepL flour or sLarch added as such or any faL preparaLlon noL
derlved excluslvely from mllk 3 40
2 Any edlble subsLances noL ln clearly vlslble and dlscreLe pleces
excepL for flour or sLarch added as such sucrose dexLrose
frucLose lacLose malLose or any faL or faL preparaLlon noL
derlved excluslvely from mllk or 30
3 Any vegeLable faL or preparaLlon of vegeLable faL noL derlved
from cocoa beans or parLs of cocoa beans or 3
4 Any parLlal coaLlng or decoraLlon or 10
3 Any comblnaLlon of one or more of Lhe subsLances speclfled ln
(1) above wlLh one or more of Lhe subsLances speclfled ln (2) Lo
(4) provlded Lhe speclfled maxlmum llmlLs are noL exceeded or 40
6 Any comblnaLlon of Lwo or more subsLances speclfled ln
paragraphs (2) Lo (4) provlded Lhe speclfled llmlLs are noL
exceeded 30
So klrk Sawyer 1991
312 Labelllng ulrecLlve
Several horlzonLal regulaLlons are applled Lo Lhe sales of chocolaLe 1he
1979/112/LLC Councll ulrecLlve deLalls labelllng presenLaLlon and adverLlslng
requlremenLs for all foodsLuffs lncludlng chocolaLe producLs 1hls ulrecLlve focuses
on provldlng consumer wlLh producL composlLlon and characLerlsLlcs (Councll
ulrecLlve 1979 b)
AL flrsL Lhe ulrecLlve prescrlbes exacLly when a parLlcular characLerlsLlcs may
be aLLrlbuLable Lo a foodsLuff such as composlLlon naLure durablllLy place of orlgln
or meLhod of producLlon Second Lhe name under whlch a foodsLuff may be sold ls
resLrlcLed malnly by referrlng Lo Lhe verLlcal regulaLlon governlng Lhe parLlcular
producL 1hlrd Lhe ulrecLlve requlres LhaL lngredlenLs musL be llsLed ln speclal
slLuaLlons such as when a low quanLlLy of a cerLaln lngredlenL ls clalmed speclal
provlslons are consldered Also Lhe daLe of mlnlmum durablllLy ls requlred 3 LeglslaLlon for chocolaLe
28
313 Pyglene ulrecLlve
Councll ulrecLlve 1993/43/LLC of 14 !une 1993 lndlcaLes Lhe general rules
for Lhe hyglene of foodsLuffs Also Lhe prlnclples used Lo develop Lhe sysLem of
Pazard Analysls and CrlLlcal ConLrol olnLs (PACC) are developed as well as
general requlremenLs for food premlses ouLllned (Councll ulrecLlve 1993)
314 rlce lndlcaLlon ulrecLlve
AnoLher Councll ulrecLlve 1979/381/LLC concerns prlce lndlcaLlons on
foodsLuffs 1he unlL prlclng of foodsLuffs ls requlred so LhaL consumers can easlly
make comparlsons (Councll ulrecLlve 1979 a)
313 WelghL ulrecLlve
rlce Lransparency ls also consldered ln Lhe Councll ulrecLlve 1976/211/LLC
where prepacked producLs are sLaLed Lo be sold ln cerLaln quanLlLles only
1he above sLandards concernlng chocolaLe producLs lllusLraLe Lhe prevlously
menLloned 'compeLlLlononLhemerlLs' sLraLegy verLlcal sLandards are seL ouL ln
greaL deLall and Lhey sLaLe Lhe mlnlmum cocoa conLenL of varlous chocolaLe producLs
1he ChocolaLe ulrecLlve even regulaLes Lhe rlghL Lo use Lhe name of chocolaLe ln case
of underllnlng Lhe quallLy and sLaLes LhaL Lhe maln name of 'chocolaLe' and 'mllk
chocolaLe' may be supplemenLed by declaraLlons or ad[ecLlves relaLlng Lo quallLy only
lf Lhe chocolaLe has a LoLal dry cocoa sollds conLenL of aL leasL 43 lncludlng aL leasL
26 of cocoa buLLer" 1haL means LhaL lmlLaLlon chocolaLe producLs musL noL
conLaln Lhe word 'chocolaLe' Also Lhe hlgher mllk sollds verslon cannoL be called
mllk chocolaLe ln Luropean unlon unless lL also conLalns a relaLlvely hlgh level of
cocoa sollds ( 30) Powever Lhls verslon ls allowed for Lhe uk and lreland
1able 33 demonsLraLes Lhe Lyplcal dlfferences beLween Lhe uk and
ConLlnenLal Lurope composlLlon of chocolaLe lor economlc reasons Lhe lndusLry has
developed Lhe use of oLher vegeLable faLs such as cocoa buLLer subsLlLuLes (C8S) and
cocoa buLLer equlvalenLs (C8L) Cenerally Lhey are Lallored Lo slmulaLe Lhe properLles 3 LeglslaLlon for
chocolaLe 29
of genulne cocoa buLLer 1hese can be buLLeroll and vegeLable faLs (cocooll palmoll)
allowed only ln small quanLlLles (maxlmum 3) ln speclflc whlle C8S's llke
8orneo 1allow Shea 8uLLer llllpe 8uLLer Malabar 1allow or Chlnese 1allow are
slmllar Lo cocoa buLLer buL do noL compeLe ln blendlng wlLh lL C8L's are compaLlble
producLs for blendlng ln any proporLlon wlLh Lhls cocoa buLLer (PuyghebaerL eL al
1993)
1ab33 1he composlLlon of Lhe uk and conLlnenLal Luropean chocolaLe ()
1PL uk Lu8CL
Mllk laln Mllk laln
Sucrose 43 33 43 43
Sklmmed mllk powder 3
Cocoa llquor
a
12 32 16 43
Mllk faL 3
Cocoa buLLer equlvalenL (C8L) 3 3
Cocoa buLLer 93 43 193 93
LeclLhln 03 03 03 03
a
Cocoa llquor known as cocoa mass ls a semlplasLlc subsLance made from Lhe
roasLed nlbs of cocoa beans whlch conLalns 3038 of faL le cocoa buLLer
So klrk Sawyer 1991
ln splLe of Lhe facL LhaL Lhe use of such faLs has been Lhe sub[ecL of
conLroversy Lhe Luropean Commlsslon plans Lo change Lhe leglslaLlon on vegeLable
faLs and Lends Lo allows a hlgher percenLage of Lhem ln real chocolaLe 1haL can have
negaLlve consequences llke dlfflculLles for a poLenLlal consumer Lo deLermlne Lhe
dlfferences ln quallLy or decrease of Lhe lnLernaLlonal quallLy lmage of Lhe Luropean
chocolaLe
Concluded lL may be sald LhaL chocolaLe ls one of few foods Lo be sLrlcLly
descrlbed ln law by reclpe or composlLlon WlLhln Lhe Lu chocolaLe was one of Lhe
flrsL foods whlch ls conLrolled by a complex and aL leasL nlne Llmes amended
ulrecLlve 1973/241 3 LeglslaLlon for chocolaLe 30
32 nA1lCnAL LLClSLA1lCn
321 LeglslaLlon ln 8elglum
3211 Ceneral requlremenLs
Ceneral requlremenLs relaLed Lo food safeLy and quallLy are developed aL
naLlonal level 1hese are dlrecL lmplemenLaLlons of Lhe Luropean unlon's dlrecLlves
llke horlzonLal sLandard 'WeL beLreffende de velllgheld van de consumenLen'
(1994) le Law on Consumer SafeLy whlch ls based on Lhe Councll ulrecLlve
92/39/LLC of 29 !une 1992
1he 8elglan verLlcal sLandard relaLed Lo chocolaLe ls enLlLled 'konlnkll[k
8eslulL beLreffende cacao en chocolade' (1973) le 8oyal ueclslon on Cacao and
ChocolaLe and ls based on Lhe LLC documenL of 23 March 1937 1he 8oyal
ueclslon covers 28 deflnlLlons of chocolaLe producLs and semlproducLs permlsslble
processlng meLhods Lhe allowed condlLlons under whlch Lhe chocolaLe producLs may
or may noL be sold names of Lhe producLs and Lhe same composlLlonal speclflcaLlons
as ln Lhe Councll ulrecLlve 1973/241 labelllng obllged welghLs allowed and also
descrlbes penalLles whlch may be lnLroduced
lL ls lmporLanL Lo menLlon here LhaL CAC8lSCC operaLes ln 8elglum as Lhe
organlsaLlon of ConfecLlonery 1rade AssoclaLlons wlLhln Lhe LC AL Lhe same place
Lhe lnLernaLlonal Cfflce of Cocoa ChocolaLe and ConfecLlonery (lCCCC) ls
operaLlng and has aLLempLed an lnLernaLlonal classlflcaLlon of chocolaLe producLs lL
has adopLed four caLegorles of flnlshed chocolaLe producLs such as
- Solld chocolaLe
- lllled chocolaLe
- rallnes/ bonbons
- CLhers (nuLLall 1994)
8elglum llke each counLry wlLh a Lrade assoclaLlon deflnes or wlll deflne ln
Lhe nearesL fuLure lLs lndusLry ln general Lerms CollecLlng daLa abouL Lhe lndusLry
from Member SLaLes allows Lo adopL classlflcaLlon whlch wlll sulL Lhe whole Lu
purposes 3 LeglslaLlon for chocolaLe 31
3212 lacLory sLandards
lacLory sLandards belng of a prlvaLe naLure are noL normally publlshed and
may conLaln Lrade secreLs 1hey are generally much more deLalled Lhen correspondlng
publlc sLandards Maln chocolaLe manufacLurers llke CallebauL or Suchard !acobs /
CLe d'Cr used Lo lssue for lnLernal use some 'conLracLual sLandards' whlch are ones
agreed by conLracLs beLween buyer and seller for Lhe speclflc purpose of Lhe
conslgnmenL 1hese are legal sLandards buL valld only beLween Lhe parLles Lo Lhe
conLracL
As Lhe composlLlon ls sLrlcLly deLermlned ln Lhe Lu law Lhe above menLloned
companles clalm keeplng sLandards and do noL use prohlblLed subsLances llke
hydrogenaLed mllkfaL or mllk proLelns ln Lhe vlew of Lhe 8elglan law modlfled
mllkfaL ls noL legally consldered as a mllkfaL buL as a cocoa buLLer replacemenL
(C88) and ls prohlblLed for 'real' chocolaLe
Ma[or 8elglan companles llke CallebauL or CLe d'Cr creaLe a sLrong lmage
of hlgh quallLy producLs and conLlnue wlLh Lhe LradlLlonal dalry lngredlenLs such as
whole mllkpowder and/ or a mlxLure of sklmmed mllkpowder and mllkfaL Cne
should also keep ln mlnd LhaL Lhe same companles whlle produclng accordlng Lo Lhe
'conLracLual sLandards' may add some dalry producLs such as whey powder Lo
reduce sugar and chocolaLe llquor as well as enhance faL bloom reslsLance (Allkonls
1972) or malLed mllk Lo enhance unlque flavour characLerlsLlcs (Campbell
avlasek 1987)
Cn Lhe oLher hand smaller companles are used Lo replace Lhe sklmmed mllk
powder by mlxLures of parLlally demlnerallsed whey or caselnaLes 1he maln reason
for LhaL replacemenL ls Lo lower cosLs 1he facL LhaL Lhese replacers are subsldlsed ln
Lhe Lu means LhaL replacemenL resulLs ln lower cosLs (vlaene eL al 1993 b) 1hese
companles wlll cerLalnly go lnLo Lhe dlrecLlon of lower prlces and Lhereby lower
quallLy and changed composlLlon of chocolaLe producLs ln Lhe vlew of 8elglan law
Lhe label chocolaLe" should noL be avallable for such producLs Powever Lhe Lrend ls
sLrong and especlally exlsLs ln Lhe own brands socalled prlvaLe labels 3 LeglslaLlon for chocolaLe 32
3213 AnalyLlcal meLhods for chocolaLe evaluaLlon ln 8elglum
1he llsL of analyLlcal meLhods found ln Lhe flle of Lhe lnLernaLlonal Cfflce of
Cocoa ChocolaLe and ConfecLlonery conLalns abouL 43 sLandard meLhods (1ab 34)
Powever afLer Lhe vlslL Lo Lhe lndependenL laboraLory for chocolaLe evaluaLlon and
also some lnLervlews wlLh Lhe CuallLy ConLrol Managers of Lhe companles llke
CallebauL or CLe d'Cr lL may be concluded LhaL Lhese sLandards are noL fully
followed
lL means LhaL all companles and lndependenL laboraLorles developed Lhelr own
analyLlcal meLhods for chocolaLe producLs 1he example may be Lhe SemlMlcro
ueLermlnaLlon of 8uLLer laL ln laL MlxLures by Cas ChromaLography" whlch ls
performed by Lhe CenLral LaboraLory of Lhe MlnlsLry of Lconomlc Affalrs ln 8russels
Ma[orlLy of meLhods for deLermlnaLlon of sugars ln chocolaLe producLs ls based on
Plgh erformance Llquld ChromaLography and ls developed lndependenLly by
laboraLorles of each company or governmenLal lnsLlLuLlons
1ab34 AnalyLlcal meLhods of chocolaLe producLs evaluaLlon ln 8elglum
nC ?LA8 ML1PCu
1 1962 Sampllng (Cocoa owder 8ars of ChocolaLe Cocoa Mass 8lock of
ChocolaLe and Cocoa 8uLLer)
2 1963 CrganolepLlcal LxamlnaLlon (Cocoa owder)
3 1932 MolsLure (Cven MeLhod)
4a 1973 Ash ln Cocoa and ChocolaLe roducLs
3 1973 Cocoa 8eans
6a 1972 1oLal nlLrogen (roLeln) ln Cocoa and ChocolaLe roducLs
6b 1973 Mllk roLeln ln ChocolaLes (ACAC MeLhod)
6c 1963 Mllk roLeln (acc Lo C8 !ansen)
8a 1972 1oLal laL ln Cocoa roducL (PC Pydrolysls MeLhod)
8b 1962 MelLlng olnL of Cocoa 8uLLer
8c 1963 Cocoa 8uLLer lndlces and Lhelr ueLermlnaLlon (luAC MeLhods)
8d 1973 uvLxLlncLlon values for Cocoa 8uLLer
9 1972 LlecLromeLrlc pP Cocoa and ChocolaLe roducLs
10 1973 vlscoslLy of ChocolaLe Casson ?leld value and Casson lasLlc
vlscoslLy
11 1963 CalorlmeLrlc ueLermlnaLlon of Cocoa lgmenLs
12 1964 1ransfer of ackaglng Cdours Lo Cocoa and ChocolaLe roducLs
13 1970 Cocoa owder llneness 3 LeglslaLlon for chocolaLe 33
14 1970 1oLal SLerol ueLermlnaLlon
13 1971 ManufacLurlng rocess for Small Scale ChocolaLe Samples
16 1973 Cas llquld ChromaLographlc Analysls of SLerols of Cocoa 8uLLer
17a 1973 reparaLlon of MeLhyl LsLers of Cocoa 8uLLer laLLy Aclds
1ab34 conLlnued'
17b 1973 Analysls of MeLhyl LsLers of Cocoa 8uLLer laLLy Aclds by Cas
Llquld ChromaLography
101 1988 Mlcroblologlcal LxamlnaLlon of ChocolaLes and oLher Cocoa
roducLs
102 1988 unsaponlflable MaLLer ln Cocoa 8uLLer
103 1988 AlkallnlLy of Soluble and lnsoluble Ash ln Cocoa and ChocolaLe
roducLs
104 1988 WaLerlnsoluble WaLersoluble and Acldlnsoluble Ash ln Cocoa
and ChocolaLe roducLs
103 1988 MolsLure (karl llsher MeLhod)
106 1988 WeLLablllLy of lnsLanL Cocoa owder ln WaLer
107 1988 urlnes ln Cocoa and Cocoa roducLs
108 1988 ueLermlnaLlon of 8lue value"
109 1988 ConLenL of Ammonlacal nlLrogen ln Cocoa 8eans and ln
unalkallzed Cocoa Mass
110 1988 Coollng/ SolldlflcaLlon Curve of Cocoa 8uLLer and of oLher laLs
used ln ChocolaLe and ConfecLlonery roducLs
111 1990 MonoCleo dlsaLuraLed SymmeLrlcal 1rlglycerldes (SCS) ln Clls
and laLs used ln ChocolaLe and ConfecLlonery roducLs by 1hlnLayer ChromaLography and CasLlquld
ChromaLography
112 1989 uSorblLol ln ChocolaLe and Sugar ConfecLlonery roducLs by
Means of SorblLoluehydrogenase
113 1989 Clucose lrucLose and Sucrose ln ChocolaLe and Sugar
ConfecLlonery roducLs by Means of Lnzymes
114 1990 LacLose ln ChocolaLe and Sugar ConfecLlonery by Means of
Lnzymes
113 1990 laL ConLenL of Cocoa owder by SoxhleL LxLracLlon
116 1990 Sleve 8esldue of Cocoa owder and of Cocoa Mass (WaLer Slevlng
MeLhod)
117 1989 Sugars ln ChocolaLe and Sugar ConfecLlonery roducLs by Means of
Plgh erformance Llquld ChromaLography (PLC)
118 1990 Mlcroblologlcal LxamlnaLlon of ChocolaLe and oLher Cocoa
roducLs
119 1990 8ed Colour value of Cocoa 8eans by SpecLroscopy
So CAC8lSCC lCCCC 1993 3 LeglslaLlon for chocolaLe 34
322 LeglslaLlon ln Lhe unlLed klngdom
3221 Ceneral requlremenLs
1he baslc documenLaLlon flle of 8rlLlsh food lndusLry covers Lhe followlng
documenLs (1he lood SafeLy ulrecLoraLe 1993)
- 1he Lmulslflers SLablllsers ln lood 8egulaLlons 1980
- 1he Mlscellaneous AddlLlves ln lood 8egulaLlons 1980
- WelghLs and Measures AcL 1983
- lood and LnvlronmenL roLecLlon AcL 1983
- 1he lood (8evlslon of enalLles) 8egulaLlons 1983
- Consumer roLecLlon AcL 1987
- 1he MaLerlals and ArLlcles ln ConLacL wlLh lood 8egulaLlons 1987
- lood SafeLy AcL 1990
- lood Labelllng 8egulaLlons 1990
- lood Pyglene 8egulaLlons 1990
- Culdellnes on 1he lood Pyglene 8egulaLlons 1991
- 1he lood SafeLy (LxporLs) 8egulaLlons 1991
Cne of Lhe mosL lmporLanL among Lhem ls Lhe lood and SafeLy AcL 1990
(lSA) whlch was lnLroduced Lo sLrengLhen and updaLe law on food safeLy and
consumer proLecLlon MosL of Lhe provlslons of Lhe AcL came lnLo force on 1 !anuary
1991 1he AcL covers a broad range of commerclal acLlvlLles relaLed Lo food lLself Lo
Lhe sources from whlch food ls derlved and Lo Lhe arLlcles whlch come lnLo conLacL
wlLh food Powever lL ls lmporLanL Lo remember LhaL one wlll noL flnd deLalled
Lechnlcal rules regulaLlng speclflc aspecLs ln Lhe AcL lLself because Lhe AcL glves only
Lhe CovernmenL power Lo make regulaLlons on deLalled maLLers
1he maln offences sLaLed hereby are
1 Selllng or possesslng for sale food whlch does noL comply wlLh food safeLy
requlremenLs
2 8enderlng food ln[urlous Lo healLh
3 Selllng Lo Lhe purchaser's pre[udlce food whlch ls noL of Lhe naLure subsLance
or quallLy demanded
4 lalsely or mlsleadlngly descrlblng or presenLlng food" (lSA 1992) 3 LeglslaLlon for chocolaLe 33
1he demand for Lhe hlghesL sLandards of hyglene for Lhose lnvolved ln food
manufacLure ls very sLrong and requlres professlonal and sLrucLural approach Lo food
hyglene 1herefore PACC sysLems are lmporLanL ln Lhe achlevlng and malnLenance
of saLlsfacLory sLandards of hyglene and can help Lo provlde a defence of "due
dlllgence" requlred by Lhe lood SafeLy AcL 1990 MosL of Lhe blg food companles
lnLroduced PACC belng obllged Lo do so or llke Lhose whlch cannoL afford lL are
operaLlng Lhrough varlous quallLy sysLems such as 8S 3730
1he AcL accordlng Lo Lhe Lu dlrecLlve emphaslses LhaL food companles
should develop Lralnlng programmes for sLaff commensuraLe wlLh Lhelr work
acLlvlLy" lL ls expecLed LhaL ln Lhe nearesL fuLure under provlslons of Lhe new
leglslaLlon Lhe procedure of malnLenance and regular updaLlng of Lralnlng records
wlll be a requlremenL under Lhls AcL also Lhe prosecuLlons agalnsL companles for
falllng Lo malnLaln saLlsfacLory hyglenlc envlronmenLal condlLlons can brlng flnes of
up Lo L2000 per offence lood conLamlnaLlon offences can lead Lo flnes of up Lo
L20000 for each offence
noL only Lhe effecLlve sLaff Lralnlng ln food hyglene and PACC procedures
are consldered Lo be cruclal 1he followlng schemes are also of greaL lmporLance
proven (documenLed) malnLenance cleanlng and pesLconLrol selfaudlLlng sysLems
procedure for cusLomer enqulry handllng and flnally esLabllshmenL of sound llalson
wlLh local envlronmenLal healLh deparLmenLs AddlLlonally lL ls very lmporLanL Lo
develop an undersLandlng of Lhe requlremenLs of Lhe new Lu dlrecLlves whlch mlghL
be ln some way achleved by usage of Lhe volunLary lndusLry Culdes Lo Cood Pyglene
racLlce Such guldes are drafLed by lndusLry accordlng Lo Lhe relevanL codes of
pracLlce and Lhere ls no legal requlremenL Lo follow a parLlcular gulde
Lngland developed lLs own law on chocolaLe le 1he Cocoa and ChocolaLe
roducLs 8egulaLlons 1984 LhaL lmplemenLs Lhe Councll ulrecLlve 1973/241/LLC
on Lhe approxlmaLlon of Lhe laws of Lhe Member SLaLes relaLlng Lo Lhe cocoa and
chocolaLe producLs (1he lood SafeLy ulrecLoraLe 1993)
3222 ClasslflcaLlon 3 LeglslaLlon for chocolaLe 36
Cver 30 counLrles malnly Luropean use Lhe lCCCC nomenclaLure of
chocolaLe producLs classlflcaLlon whlch was prevlously menLloned 1he Lu CusLoms
and Commlsslon sysLem deals wlLh Lhe followlng groups of producLs
- SweeLened cocoa powder
- unfllled chocolaLe
- lllled LableLs and bars
- lllled chocolaLes and chocolaLe confecLlonery
- CLher chocolaLe producLs
- Sugar confecLlonery conLalnlng cocoa (nuLLall 1994)
Powever ln 1988 Lngland developed Lhe 8rlLlsh classlflcaLlon of chocolaLe producLs
as Lo faclllLaLe comparlson of sLaLlsLlcal daLa and cusLoms requlremenLs lL speclfles
(nuLLall 1994)
- Solld mllk or blended chocolaLe ln blocks eLc wlLh addlLlon of dlscreLe parLlcles
embedded ln Lhe chocolaLe
- Solld mllk or blended chocolaLe wlLhouL addlLlons ln blocks eLc
- lllled blocks bars and counLllnes wlLh a conLlnuous or segmenLed layer of blsculL
or wafer
- Solld plaln chocolaLe wlLh or wlLhouL addlLlons
- lllled blocks bars and counLllnes oLher chocolaLe assorLmenLs ln blLeslzed
pleces
- 'SLralghL' llnes le collecLlons of blLeslzed pleces ldenLlcal ln naLure
- ChocolaLe llquors
- ChocolaLe novelLles such as LasLer eggs 8ouchees eLc
3223 AnalyLlcal meLhods for chocolaLe evaluaLlon ln Lhe unlLed klngdom
nonsLaLuLory meLhods on cocoa and chocolaLe producLs are collaboraLlvely
LesLed by Lhe MlnlsLry of AgrlculLure llsherles lood (MAll) and conLaln among
oLhers Lhe followlng meLhods (1ab33)
1ab33 MeLhods of chocolaLe analysls based on Lngllsh foodlaw
8LlL8LnCL
!Cu8nAL Cl 1PL
ASSCClA1lCn Cl u8LlC
AnAL?S1S
1l1LL
1992 28(2) 6367 MolsLure ln Cocoa ChocolaLe
roducLs
1992 28(2)6972 Ash ln Cocoa ChocolaLe roducLs
1992 28(2) 7377 unsaponlflable MaLLer ln Cocoa
ChocolaLe roducLs
1992 28(2) 7982 AcldlLy ln Cocoa ChocolaLe 3 LeglslaLlon for chocolaLe 37
roducLs
1992 28(2) 8388 1oLal laL ln Cocoa ChocolaLe
roducLs
1992 28(2) 8994 Mllk laL ln Cocoa ChocolaLe
roducLs
So MAll 1996
323 LeglslaLlon ln oland
3231 Ceneral requlremenLs
ollsh flle of general requlremenLs relaLed Lo food ls presenLed below lL ls a
free LranslaLlon of all dlrecLlves and regulaLlons as Lhe auLhor dld noL have access Lo
Lhe professlonal nomenclaLure of Lhe sub[ecL
- ulrecLlve on PealLhy condlLlons of food and nuLrlLlon" of 23 november
1970
- ulrecLlve on CuallLy conLrol of foodsLuffs ln Lerms of healLh and hyglene ln
manufacLurlng planLs and reLallers" of 21 !uly 1971
- 8equlremenL of Lhe MlnlsLry of PealLh and Soclal Care on CuallLy conLrol of
foodsLuffs lmporLed ln Lerms of healLh" of 31 !anuary 1972
- 8egulaLlon of Lhe MlnlsLry of PealLh and Soclal Care on Lhe ermlsslons for
producLlon lnLroducLlon Lo reLall and lmporLaLlon of chosen foodsLuffs" of 17
uecember 1973
- 8egulaLlon of Lhe MlnlsLry of PealLh and Soclal Care on Lhe 8equlred condlLlons
of drlnklng and producLlon waLer" of 31 May 1977
- 8equlremenL of Lhe MlnlsLry of PealLh and Soclal Care on Lhe AddlLlonal
subsLances allowed and Lechnlcal medla ln foodsLuffs" of 31 March 1993
- ulrecLlve on "normallsaLlon" of 3 Aprll 1993
- ulrecLlve on WelghL allowed" of 3 Aprll 1993
- 8egulaLlon of Lhe MlnlsLry of AgrlculLure and lood on Lhe CbllgaLory sLaLus of
ollsh norms" of 18 March 1994
- 8egulaLlon of Lhe MlnlsLry of AgrlculLure and lood on Lhe CbllgaLory sLaLus of
8ranch norms" of 18 March 1994
- 8egulaLlon of Lhe MlnlsLry AgrlculLure and lood on llxlng a llsL of obllgaLory
producLs Lo be clalmed for cerLlflcaLlon of safeLy mark and labelllng by LhaL
mark" of 30 May 1994
- 8egulaLlon of Lhe MlnlsLry of AgrlculLure and lood on Lhe Labelllng of
foodsLuffs and addlLlonal subsLances allowed Lo be lnLroduced lnLo reLall" of 12 3 LeglslaLlon for
chocolaLe 38
!uly 1994
- 8egulaLlon of Lhe MlnlsLry AgrlculLure and lood on ueLalled condlLlons of
cusLomer conLracLs relaLed Lo selllng of moblle goods wlLh Lhe consumers'
share" of 30 May 1993
- ulrecLlve on Lhe Change of ulrecLlve on normallsaLlon" of 8 !une 1993
- ollsh norms (n) and 8ranch norms (8n) relaLlng Lo quallLy requlremenLs
and meLhods of examlnaLlon of confecLlonery producLs raw maLerlals and
packaglng
ln LhaL llsL of Lhe baslc ollsh dlrecLlves and regulaLlons concernlng foodsLuffs a few
lssues should be polnLed ouL 8aslcally qulLe a few of Lhe above regulaLlons are of
recenL daLes llrsL ln Lhe order of lmporLance ls Lhe requlremenL on Lhe addlLlonal
subsLances allowed ln foodsLuffs 1hls requlremenL lncreases number of addlLlonal
subsLances by abouL 33 and Lherefore ls closer Lo Lhe requlremenLs of Lu Codex
AllmenLarlus and a llsL of lAC/WPC (Szponar eL al 1994)
1he second one ls a new regulaLlon on Lhe labelllng (8ozporzdzenle w sprawle
znakowanla 1994) whlch ls deslgned and ln ma[orlLy slmllar Lo Lhe amended verslon
of ulrecLlve from 1979/112/LLC
lL ls necessary Lo emphaslse LhaL ln Lhe vlew of new leglslaLlon Lhe regulaLlons on Lhe
lnLroducLlon of ollsh norms (ollsh sLandards) and 8ranch norms (SecLor
sLandards) are noL longer compulsory accordlng Lo Lhe regulaLlons on Lhe obllgaLory
sLaLus of ollsh norms and 8ranch norms of 1 !anuary 1994 SecLor sLandards (8n)
should be Lransformed lnLo ollsh sLandards (n) unLll Lhe end of 1997 accordlng Lo
Lhe ulrecLlve of 8 !une 1993 (usLawa o zmlanle usLawy o normallzac[l 1993) new
ollsh sLandards based on lSC requlremenLs (nlSC sLandards) are belng prepared
1here ls also a new pro[ecL on ollsh norms' developmenL concernlng chocolaLe
whlch ls already belng checked by Lhe ollsh normallsaLlon CommlLLee new
norms ln food lndusLry wlll be elaboraLed ln a unlform manner buL Lhe whole process
of Lhelr preparaLlon and appllcaLlon Lo Lhe quallLy conLrol sysLems wlll Lake some
Llme
AddlLlonally ollsh CenLre of 8esearch and CerLlflcaLlon (C8C) has been
creaLed whlch accordlng Lo Lhe ulrecLlve on 8esearch and CerLlflcaLlon of 1sL !anuary
1994 alms Lo llquldaLe Lechnlcal barrlers ln Lrade lncrease compeLlLlon beLween
producLs and servlces and faclllLaLe local and lnLernaLlonal Lurnover 3 LeglslaLlon for chocolaLe 39
Cn Lhe oLher hand norms relaLed Lo Lhe quallLy of food ln Lerms of healLh are sLlll
obllgaLory ln Lhe whole food buslness
3232 AnalyLlcal meLhods for chocolaLe evaluaLlon ln oland
ln Lhe Agrllood 8uslness Lhere are approxlmaLely 600 ollsh norms (n)
and over 1000 8ranch norms (8n) esLabllshed (Marclnek 1993) 1here were also
few Lhousands of lacLory norms (Zn) whlch are wlLhdrawn from Lhe offlclal use ln
vlew of new leglslaLlon
1he cenLral lnsLlLuLlon responslble for Lhe whole normallsaLlon process ls Lhe
ollsh normallsaLlon MeasuremenL and CuallLy CommlLLee (knMlk) whlch
was creaLed on 29 March 1972
ln uecember 1991 oland wenL lnLo Lhe 'Luropean acL' wlLh Luropean
unlon whlch covers Lhe agreemenL on Lhe almed harmonlsaLlon of food regulaLlons ln
oland wlLh Lhose obllgaLory ln Lhe Lu lrom november 1992 oland also Lakes
parL ln several 1echnlcal CommlLLees of Lhe lnLernaLlonal SLandard CrganlsaLlon
lncludlng four of Lhem relaLed Lo foodsLuffs
ChocolaLe ls lncluded ln socalled uurable ConfecLlonery roducLs" group
and sLandards (norms) for lLs examlnaLlon are presenLed below
1ab36 ollsh sLandards (n) relaLed Lo chocolaLe evaluaLlon 3 LeglslaLlon for chocolaLe 40
CCnlLC1lCnL8? Anu 8AkL8? 8CuuC1S
CLASS
nC
C8Cu
nC
nC8M'S nC Su8!LC1
124 1240 1ermlnology ClasslflcaLlon
A88000 93 1ermlnology (ln force from 1/1/1994)
A88001 73 ClasslflcaLlon (1/1/1976)
1249 8ecelpL lnsLrucLlons MeLhods of LesLs ackaglng
Marklng SLorage 1ransporL
A74838 73 Sampllng (1/1/1974)
A88021 71 ueLermlnaLlon of laL ConLenL (1/1/1972)
A88022 39 ueLermlnaLlon of Ash ConLenL (1/10/1960)
A88023 61 ueLermlnaLlon of Sugars (1/12/1961)
A88024 79 ueLermlnaLlon of AcldlLy (1/1/1980)
A88026 81 ueLermlnaLlon of Alcohol (1/1/1982)
A88027 84 ueLermlnaLlon of ury MaLLer ConLenL
(1/1/1983)
A04010 39 ueLermlnaLlon of Arsenlc
A04011 80 ueLermlnaLlon of Lead
A04012 80 ueLermlnaLlon of Copper
A04013 39 ueLermlnaLlon of Zlnc
A04014 80 ueLermlnaLlon of 1ln
So kaLalog norm olsklch 1994
AddlLlonally sLandards of confecLlonery lndusLry called 8ranch norms" are
collecLed ln Lhe followlng Lable
1ab37 8ranch sLandards (8n) relaLed Lo chocolaLe evaluaLlon
CCnlLC1lCnL8? Anu 8AkL8? 8CuuC1S
CLASS
nC
C8Cu
nC
nC8M'S nC Su8!LC1
124 1242 ConfecLlonery and 8akery roducLs
803401 80 ueLermlnaLlon of LeclLhln
809404 79 ueLermlnaLlon of ChocolaLe Mass
CranulaLlon
809007 79 ueLermlnaLlon of ChocolaLe Mass vlscoslLy
809301 76 urlnklng ChocolaLe (ln force from 1/7/1977)
809302 90 Solld and lllled ChocolaLe (1/3/1990)
809401 87 uurable ConfecLlonery SemlroducLs
CouverLure(1/7/1987)
809408 87 ConfecLlonery SemlroducLs 3 LeglslaLlon for chocolaLe 41
Cacao 8uLLer (1/7/1987)
809416 90 Mlcroblologlcal LxamlnaLlon (1/7/1990)
809013 70 CrganolepLlcal LxamlnaLlon
809002 76 ueLermlnaLlon of Colour
So kaLalog norm 8ranSowych 1993
3233 ClasslflcaLlon
32331 Ceneral classlflcaLlon
ollsh classlflcaLlon of confecLlonery producLs ls complex and accordlng Lo
n73/A88001 covers groups subgroups Lypes and specles whlch all depend on
Lhe common characLerlsLlcs llke organolepLlcal feaLures appearance conslsLency
domlnaLlng feaLure of raw maLerlals or addlLlons used and addlLlonal flavour
characLerlsLlc as well as fllllngs or couverLures
1he general classlflcaLlon of durable confecLlonery producLs ls descrlbed by
symbol 2313 and may be lald down as follows
- ConfecLlonery SemlroducLs (CouverLure Cocao laL Cocoa nlb Masses from
oll subsLances llke nuLs eLc)
- Candles
- ChocolaLe
- ChocolaLe Covered roducLs
- Cocoa
- uurable 8akery roducLs
- CrlenLal roducLs
- lmlLaLlon ChocolaLe roducLs and roducLs ln Cocoa CouverLure
- CLhers
32332 ClasslflcaLlon of chocolaLe and chocolaLe producLs
Accordlng Lo ollsh sLandard enLlLled 1ermlnology" (n93/A88000) more
deLalled classlflcaLlon of chocolaLe and chocolaLe producLs ls presenLed as follow
1 ChocolaLe
2 Solld ChocolaLe
3 naLural ChocolaLe
- SweeL naLural ChocolaLe
- SemlSweeL naLural ChocolaLe
- uesserL naLural ChocolaLe
- 8lLLer naLural ChocolaLe
4 Mllk ChocolaLe 3 LeglslaLlon for chocolaLe 42
- lullMllk ChocolaLe
- LxLra lullMllk ChocolaLe
3 Cream ChocolaLe
6 Alred ChocolaLe
7 Solld ChocolaLe wlLh AddlLlons
8 'Ad[ecLlve name' ChocolaLe (name creaLed from Lhe name of addlLlon eg nuLLy
chocolaLe)
9 ChocolaLe wlLh a name WlLh nuLs" or WlLh Almonds"
10 lllled ChocolaLe
11 urlnklng ChocolaLe
12 ChocolaLed roducLs (le covered wlLh chocolaLe llke candles halva bakery
goods eLc) (n Wyroby cuklernlcze Lrwale 1ermlnologla 1993)
3234 ComposlLlonal requlremenLs
1able 38 shows Lhe example of composlLlonal sLandard for solld chocolaLe
wlLh or wlLhouL addlLlons (eg nuLs frulL) whlch ls based on 'Solld and lllled
ChocolaLe' sLandard (8n Czekolada pelna l nadzlewana 1990)
33 CCuLx ALlMLn1A8luS S1AnuA8uS
lnLernaLlonal Codex AllmenLarlus Commlsslon ls a prlnclpal organ of a
worldwlde food sLandards programme and works under Lhe [olnL lAC/ WPC
ausplces 1he purpose of Codex AllmenLarlus ls
Lo gulde and promoLe Lhe elaboraLlon of deflnlLlons and
requlremenLs for foods Lo asslsL ln Lhelr harmonlsaLlon and ln
dolng so Lo faclllLaLe lnLernaLlonal Lrade" (Mlller 1993)
Codex has been developed by an lnLernaLlonal Commlsslon esLabllshed ln
1962 when Lhe lood and AgrlculLure CrganlsaLlon (lAC) recognlsed Lhe need for
lnLernaLlonal sLandards as Lo gulde world's growlng food lndusLry and Lo proLecL Lhe
healLh of consumers Slnce lL was esLabllshed ln 1962 Lhe Codex AllmenLarlus 3 LeglslaLlon for
chocolaLe 43
Commlsslon has produced seLs of varlous prlnclples guldellnes and sLandards whlch
are bound lnLo 28 volumes and lnclude 237 food commodlLy sLandards (Mlller
1993) 1hey also enclose 41 hyglenlc and Lechnologlcal pracLlce codes All of Lhem
conLaln requlremenLs for food almed aL ensurlng Lhe consumer a sound wholesome
food producL free from adulLeraLlon correcLly labelled and presenLed" (Mlller 1993)
1here are 28 subsldlary bodles wlLhln Codex Lhe seven socalled general
sub[ecL commlLLees work closely wlLh sclenLlflc bodles ln developlng Lhe sLandards
and recommendaLlons LlghLeen commodlLy commlLLees operaLe from Llme Lo Llme
and slx of Lhem are sLlll acLlve whlle 11 have been ad[ourned wlLhouL seLLlng new
meeLlng daLes and one has been dlssolved Among Lhe ad[ourned commlLLees ls Lhe
commlLLee on cocoa producLs and chocolaLe
1he Lwelve caLegorles covered ln Lhe 237 Codex commodlLy food sLandards
are llsLed below ln order ln whlch Lhey appear ln Codex documenLs
- rocessed frulLs and vegeLables and edlble fungl
- Sugars
- rocessed meaLs poulLry and boulllons and consommes
- llsh and flshery producLs
- Cocoa producLs and chocolaLe
- Culck frozen frulLs and vegeLables
- lrulL [ulces concenLraLed frulL [ulces and frulL necLars
- Ldlble faLs and olls
- Mllk producLs
- Cereals pulses legumes and derlved producLs
- Ldlble lces and lce mlxes
- vegeLable proLelns
WlLhln Cocoa roducLs ChocolaLe caLegory Lhe followlng sLandards can be
dlfferenLlaLed
1ab39 Codex AllmenLarlus SLandards for chocolaLe and chocolaLe byproducLs
Su8!LC1 CCuLx S1AnuA8u
1 Cocoa 8uLLers 861981
2 ChocolaLe 871981
3 Cocoa owders (cocoa) and ury CocoaSugar
MlxLures 1031981
4 Cocoa (Cacao) nlb Cocoa (Cacao) Mass Cocoa
ress Cake and Cocoa uusL (Cocoa llnes) for
use ln Lhe manufacLurlng of Cocoa and ChocolaLe
roducLs 1411981
3 ComposlLe and lllled ChocolaLe 1421983
So klrk Sawyer 1991 Codex AllmenLarlus 1994 a b c d 3 LeglslaLlon for chocolaLe 44
AddlLlonally Codex AllmenLarlus Commlsslon developed meLhods for
evaluaLlon of chocolaLe producLs
1ab310 MeLhods of chocolaLe evaluaLlon developed by Codex AllmenLerlus
CCMMCul1?
S1AnuA8u
8CvlSlCn ML1PCuS 8lnClLL 1?L
ChocolaLe
0871981
Copper ACAC 96040 ColorlmeLry
dleLhyldlLhlocarbama
Le
ll
ChocolaLe
0871981
laLfree cocoa
sollds
ACAC 93103 Cven evaporaLlon
and facLor
l
ChocolaLe
0871981
Lead ACAC 98613
(L)
ColorlmeLry
dlLhlzone
ll
ChocolaLe
0871981
MolsLure
conLenL/ Loss
on drylng
ACAC 93104
ClCCC 3L
(1932)
CravlmeLry l
ChocolaLe
0871981
ercenLage of
cocoa buLLer
ACAC 96313
ClCCC 8a
(1972)
SoxhleL exLracLlon l
ChocolaLe
0871981
1oLal ash ACAC 97213 CravlmeLry l
ChocolaLe
0871981
1oLal ash ACAC 96313 CravlmeLry/ SoxhleL
exLracLlon
l
Cocoa producLs
and chocolaLe
960
Arsenlc ACAC 93213
Codex general
meLhod
ColorlmeLry
dleLhyldlLhlocarbama
Le
ll
1ab310 conLlnued'
ComposlLe and
fllled chocolaLe
142 1983
CenLre ln
composlLe and
fllled
chocolaLe
MeLhod
descrlbed ln
ALlnC8M
83/23 p 27
CravlmeLry lll
ComposlLe and
fllled chocolaLe
142 1983
CoaLlng ln
composlLe and
fllled
chocolaLe
MeLhod
descrlbed ln
ALlnC8M
83/23 p 27
CravlmeLry lll
So Codex AllmenLarlus 1994 e
Cenerally Codex AllmenLarlus enclose Lhe general hyglene and safeLy
requlremenLs ln food producLlon whlch should be LreaLed as lnformaLlve maLerlal
helplng Lhe producers or governmenLal lnsLlLuLlons 3 LeglslaLlon for chocolaLe 43
34 S1AnuA8uS Cl 1PL ln1L8nA1lCnAL S1AnuA8u
C8CAnlSA1lCn (lSC)
lnLernaLlonal SLandard CrganlsaLlon (lSC) was found ln 1946 and developed
a common seL of manufacLurlng Lrade and communlcaLlon sLandards 1haL Swlssorlgln organlsaLlon ls
composed of 91 members and ls sLrucLured lnLo 183 Lechnlcal
commlLLees 630 subcommlLLees and 1830 worklng groups (knebl 1993)
ln 1987 lSC prepared norms lSC 9000 9004 whlch had Lhelr reflecLlon ln
Lhe Luropean norms Ln 29000 29004 of 1990 1hese sLandards known as Lhe lSC
9000 serles were promulgaLed ln 1987 and revlsed ln 1994 1he nexL ma[or revlslon
ls seL for 1999 1here are baslcally flve sLandards assoclaLed wlLh Lhe lSC 9000 serles
1hese are
1 lSC 9000 1he seL of guldellnes for Lhe selecLlon and use of Lhe approprlaLe
sysLem sLandards lSC 9001 9002 and 9003
2 lSC 9001 1he mosL comprehenslve quallLy assurance model ln Lhe serles 1o be
used for companles lnvolved ln Lhe deslgn and developmenL producLlon
lnsLallaLlon and servlclng of a producL or servlce
3 lSC 9002 1he model for quallLy assurance wlLhouL Lhe deslgn and developmenL
aspecL ldenLlcal Lo lSC 9001 ln every oLher aspecL
4 lSC 9003 1he model for quallLy assurance for companles lnvolved ln flnal
lnspecLlon and LesLlng 1hese lnvolve sLockllsL dlsLrlbuLors or conLracLors
3 lSC 9004 A serles of appllcaLlon lnLerpreLaLlons for Lhe sLandards le lSC 9004
ls a guldellne for servlce lndusLrles LhaL can be used ln comblnaLlon wlLh lSC
9001 9002 or 9003" (knebl 1993)
Searchlng for Lhe lSC sLandards relaLed Lo Lhe chocolaLe producLs one may
flnd (lSC CaLalogue 1993) Lhe followlng four sLandards concernlng examlnaLlon of
cocoa beans
- Sampllng (lSC 22921973)
- SpeclflcaLlon (lSC 2431 1973)
- CuL LesL (lSC 11141977)
- ueLermlnaLlon of molsLure conLenL (lSC 22911980)
1here are no sLandards for chocolaLe and lL can be guessed why because of
Lhe facL LhaL Lhe quallLy of cocoa beans seems Lo be only of greaL lmporLance or may
be because Lhey are noL fully developed by lSC for Lhe Llme belng 1he process of
harmonlsaLlon of foodlaw ls sLlll ln progress Powever we should noL expecL much
for Lhe reasons explalned ln Lhe CuallLy ConLrol chapLer 3 LeglslaLlon for chocolaLe 46
33 Lu8CLAn CCMMl11LL lC8 S1AnuA8ulSA1lCn
(CLn)
1he anoLher lmporLanL Lo menLlon lnsLlLuLlon deallng wlLh sLandardlsaLlon of
food lssues ls CLn Lhe Luropean CommlLLee for SLandardlsaLlon CLn ls Lhe
AssoclaLlon of Lhe Luropean naLlonal SLandard 8odles creaLed for purpose of
lmplemenLaLlon of sLandardlsaLlon LhroughouL Lurope Lo
faclllLaLe Lhe exchange of goods and servlces (SLaLuLes ArL4)"
(CLn 1993)
1he naLlonal members of CLn organlsaLlon are among oLhers 8rlLlsh
SLandard lnsLlLuLlon 8elglan lnsLlLuLe of normallsaLlon/ lnsLlLuL 8elge de
normallsaLlon as well as Lhe ollsh CommlLLee of normallsaLlon/ olskl komlLeL
normallzacy[ny whlch has been Lhe afflllaLed body of CLn slnce november 1991
(Marclnek 1993) 1hese Lhree menLloned lnsLlLuLlons work ln lood SecLor LhaL ls
only one among Lwelve oLher secLors llke gas envlronmenL posL rallway
lnformaLlon Lechnology LransporL and packaglng or healLhcare ln Lhe lood SecLor
Lhe rogrammlng CommlLLee C 4 conLlnues Lo sLress Lhe need for harmonlsaLlon of
analyLlcal and sampllng meLhods ln Lurope
36 CCMA8A1lvL S?n1PLSlS Cl nA1lCnAL Anu
ln1L8nA1lCnAL LLClSLA1lCn lC8 CPCCCLA1L
lnuuS18?
1he unlLed naLlons alm Lo promoLe lnLernaLlonal Lrade LhroughouL Lhe
developmenL of generally accepLed food sLandards 1he organlsaLlons lnvolved are
Lhe lood and AgrlculLure CrganlsaLlon (lAC) Lhe World PealLh CrganlsaLlon (WPC)
and Lhe [olnL Codex AllmenLarlus Commlsslon 1hese bodles developed Lhe
recommended lnLernaLlonal sLandards whlch are publlshed for Lhe lndlvldual foods
such as cocoa producLs 3 LeglslaLlon for chocolaLe 47
Among oLher bodles lnLeresLed ln developmenL of analyLlcal meLhods ls
lnLernaLlonal SLandard CrganlsaLlon (lSC) Much aLLenLlon has been glven Lo Lhe
esLabllshmenL of a common sampllng Lermlnology ln recognlLlon of Lhe need Lo
obLaln lnLernaLlonal agreemenL on enforcemenL sLandards
1he 1reaLy of 8ome glves Lhe Luropean unlon lnsLlLuLlons Lhe powers and
procedures necessary Lo achleve Lhe ob[ecLlve of esLabllshlng a Common MarkeL
Lhrough harmonlslng economlc acLlvlLles and Lhe laws governlng Lhese acLlvlLles
1haL means LhaL each Member SLaLe of Lhe Lu may develop lLs own sLandards based
on Lhe LC dlrecLlves LhaL wlll lnvolve all speclflc clrcumsLances of law
lmplemenLaLlon ln Lhe counLry
1he laws of Lhe CommunlLy are expressed ln Lhe form of 8egulaLlons and
ulrecLlves 1he essenLlal dlfference ls LhaL Lhe regulaLlons musL be lncorporaLed lnLo
naLlonal leglslaLlon whlle requlremenLs of Lhe ulrecLlves are enclosed lnLo Lhe
framework of Lhe lndlvldual leglslaLlve sysLem of Lhe counLry ln general
8egulaLlons concern prlmary agrlculLural producLlon and ulrecLlves deal wlLh
deLalled composlLlonal aspecLs of manufacLured foods
1he Luropean CommunlcaLlon on Lhe uevelopmenL of Luropean
SLandardlsaLlon socalled Creen aper" sLaLes LhaL
naLlonal sLandards Lend Lo shape cusLomers' preference
for producLs More Luropean sLandardlsaLlon can gradually
ellmlnaLe Lhese hldden Lechnlcal barrlers Lo Lrade LhaL ls
cusLomer preference for cerLaln producLs by bulldlng up a
degree of commonallLy ln Lechnlcal speclflcaLlons where Lhe
markeL conslders lL useful" (Creen aper 1990)
LeL's have a look lnslde Lhe law on chocolaLe producLs of Lhe presenLed
counLrles 1he uk [olned Lhe Luropean Lconomlc CommunlLy (LLC) on 1 !anuary
1973 whlle 8elglum was one of Lhe counLrles conLrlbuLlng Lo Lhe creaLlon of LLC on
23 March 1937 oland ls ln Lhe process of economlc LranslLlon lncludlng foodlaw
and changlng lLs sLrucLures accordlng Lo Lhe Luropean unlon requlremenLs 8elglum
developed Lhe naLlonal law on chocolaLe ln 1973 whlle Lngland has Laken parL ln Lhe
harmonlsaLlon acLlvlLles Lhrough varlous regulaLlons and acLs esLabllshed slnce 1984
(Swlercz Czernl 1993) 1he ollsh sLandards on chocolaLe go back Lo Lhe 1960s 3 LeglslaLlon for
chocolaLe 48
1here are many dlfferences wlLhln Lhese Lhree counLrles as far as Lhe analyLlcal
meLhods prescrlbed by naLlonal law are concerned A llsL of Lhe analyLlcal meLhods for
chocolaLe producLs recommended by lCCCC conLalns abouL 43 poslLlons and LhaL ls
much more LhaL one can flnd ln Lhe flle of Lhe Lngllsh or ollsh law on Lhe same
sub[ecL
As a maLLer of facL Lhe uk does noL have a prescrlpLlve llsL of offlclal
meLhods for chocolaLe and chocolaLe lngredlenLs under Lhe Lngllsh sysLem of
enforcemenL where analysls ls carrled ouL lL ls underLaken by ubllc AnalysL who has
Lo use meLhods whlch have been fully LesLed and can be defended ln a courL of law
(MAll 1996) 1he llsL of nonsLaLuLory meLhods for analyslng chocolaLe and lLs
lngredlenLs presenLed before deLalls a number of relevanL meLhods whlch have been
evaluaLed by Lhe MlnlsLry of AgrlculLure llsherles lood
ollsh sLandards are more deLalled and conLaln abouL 20 analyLlcal meLhods
concernlng chocolaLe evaluaLlon Comparlng dlfferenL classlflcaLlons of chocolaLe
producLs Lhe followlng concluslon ls made ollsh classlflcaLlon seems Lo be more
compllcaLed (12 lLems) Lhen Lngllsh and 8elglan classlflcaLlon (8 lLems)
lf Lhe Lrend Lowards food law harmonlsaLlon conLlnues Lhe nexL aspecL wlll
probably be Lhe mosL lmporLanL le composlLlonal requlremenLs 1he 1973 ulrecLlve
on chocolaLe regulaLed Lhe mlnlmum conLenL of cocoa producLs and mllk sollds as
well as sugar conLenL Powever lL dld noL regulaLe Lhe use of noncocoa based
lngredlenLs Lherefore several Member SLaLes permlLLed Lhe use of vegeLable faLs ln
chocolaLe producLlon
lL ls belleved LhaL Lhe 1973 ulrecLlve ls an anachronlsm slnce ln Lhe mld
1980s Lhls verLlcal dlrecLlve was replaced by a horlzonLal approach 1he keysLone of
Lhe laLLer was Lhe agreemenL on muLual recognlLlon of food producLs lncludlng
chocolaLe LhroughouL Lhe Lu AL presenL a sLrong movemenL Lowards common rules
on essenLlal requlremenLs as producL safeLy and labelllng ls observed AL Lhe same
Llme only seven Lu Member SLaLes allow Lo use vegeLable faLs ln chocolaLe
manufacLure Powever a new proposlLlon of Lhe Luropean Commlsslon relaLlng Lo
Lhe permlsslon of C8S's usage ln chocolaLe ls puL forward
Sklmmed mllk lngredlenLs are also permlLLed ln chocolaLe producLs and
lnclude sklmmed mllk concenLraLed sklmmed mllk evaporaLed sklmmed mllk 3 LeglslaLlon for
chocolaLe 49
sweeLened condensed sklmmed mllk and nonfaL dry maLLer SLudles have shown LhaL
whey and casselnaLes are also useful lngredlenLs ln chocolaLe manufacLurlng ln splLe
of Lhe facL LhaL some researchers clalm many advanLages of Lhelr appllcaLlon llke
flavour enhancemenL and faL bloom reslsLance (Allkonls 1972) Lhese subsLances are
noL permlLLed as opLlonal lngredlenLs ln Lhe Lu chocolaLe sLandards
AddlLlonally because of Lhe economlc advanLages of lncorporaLlng Lhe
maxlmum amounL of mllkfaL lnLo chocolaLe a number of researchers have aLLempLed
Lo harden mllkfaL by fracLlonaLlon hydrogenaLlon and lnLeresLerlfcaLlon (ue Moor
PuyghebaerL 1982) 1hls hydrogenaLed mllkfaL has been shown Lo prevenL faL bloom
ln dark chocolaLe (Campbell 1969) Powever Lhe use of hardened forms of mllkfaL
has noL been legallsed ln ma[or chocolaLe produclng counLrles llke 8elglum Lngland
uSA or Canada Cnly Lhe lower concenLraLlons of buLLeroll le 13 of Lhe LoLal faL
may be added Lo chocolaLe Lo sllghLly sofLen lL and can be ad[usLed seasonally Lo
produce Lhe same LexLural lmpresslons for all seasons or markeLs
lL should be also noLed LhaL Lhe consumer proLecLlon musL be serlously Laken
lnLo accounL as mosL consumers do noL read labels and choose a parLlcular food
producL [usL because lL LasLes good Powever lL can LasLe good because lL conLalns an
excesslve amounL of an unhealLhy LasLe enhancer
Concludlng lL can be sald LhaL sLandards for chocolaLe examlnaLlon should be
seL ouL aL a polnL below whlch any beneflLs Lo socleLy are ouLwelghed by cosLs lL
means LhaL no sLandard ls worLh Lo be consldered lf Lhe chocolaLe LhaL has been
produced accordlng Lo lL ls golng Lo be unhealLhy or Loo expenslve Mlnlmum
percenLage of some lngredlenLs wlll have lmmedlaLe effecL on prlce and LhaL may
conLrlbuLe Lo Lhe change ln food hablLs
Cne may noLlce LhaL ln many cases Lhe ldea of hlgher" sLandard Lends Lo
become a shlbboleLh belng popularly quoLed whlle producer may decrease hls
responslblllLy for Lhe quallLy of food lL shall also be remembered LhaL Loo many
leglslaLlon procedures lncrease Lhe bureaucracy and cosLs of producLlon wlLhouL
slgnlflcanL advanLages for a consumer 4 Leadlng chocolaLe manufacLurers 31
4 LLAulnC CPCCCLA1L MAnulAC1u8L8S
41 LLAulnC CPCCCLA1L MAnulAC1u8L8S ln 8LLCluM
411 lnLroducLlon
1he chocolaLe lndusLry ln WesL Lurope ls domlnaLed by large mulLlnaLlonal
flrms 1hls ls especlally vlslble ln Lhe uk and Cermany Powever ln some counLrles
llke 8elglum or SwlLzerland Lhe smaller chocolaLlers who are speclallsed ln
LradlLlonal producLs such as prallnes Lake a large parL of Lhe LoLal chocolaLe
confecLlonery producLlon and en[oy good proflLs 1he sLraLegy of large companles ls
usually based on nonprlce compeLlLlon Lhrough producL dlfferenLlaLlon and wlde
adverLlslng (vlaene eL al 1993 a)
!usL only a few daLa should be marked ouL here llrsLly Lhe average
lnvesLmenLs per employee ln Lhe chocolaLe and sugar confecLlonery secLor durlng Lhe
perlod of 19801990 reached a level of around 3663 LCu ln Lhe Lu 1he hlghesL
scores are found for Lhe neLherlands (6447 LCu) and 8elglum (3278 LCu) 1hese
flgures exceeded largely Lhe average for Lhe enLlre Lu secLor (vlaene eL al 1993 a)
Secondly growlng Lrend Lowards auLomaLlon ln Lhe chocolaLe lndusLry ls observed lL
may be noLed LhaL such counLrles llke Lhe neLherlands 8elglum uenmark and
Creece showed Lhe lowesL share (ln ) ln LoLal Lu employmenL ln confecLlonery
lndusLry ln 1992 1he hlghesL percenLage shares ln LoLal Lu employmenL are found
for Cermany (30) and Lhe uk (28)
412 CharacLerlsLlcs of Lhe leadlng 8elglan manufacLurers and brands
1he 8elglan chocolaLe markeL ls ruled by Lhree large companles CallebauL
krafLSuchard / CLe d'Cr and Leonldas Cn Lhe llsL of 37 chocolaLe producers ln
8elglum Lhe followlng Lhree were Lhe leaders ln 1993
- CallebauL wlLh Lurnover of 8Ll 367142 mln
- krafLSuchard CLe d'Cr 8Ll 280293 mln
- Leonldas 8Ll 187499 mln (1rends 1op 3000 1994)
- CALLL8Au1 4 Leadlng chocolaLe manufacLurers 32
CALLL8Au1's orlgln goes back Lo 1830 ln Wleze where Lhe famlly flrm seL
up a brewlng and dalry buslnesses ln 1911 Lhe chocolaLe producLlon sLarLed and ln
1981 Lhe CallebauL famlly sold lLs shareholdlngs Lo Lhe Swlss lnLerfood group
(Suchard / 1obler) 1hls group was merged wlLh !acobs kaffee Lwo years laLer Lo
form Lhe !acobs Suchard company ln 1986 Suchard !acobs acqulred van PouLen
whlch was lnLegraLed lnLo CallebauL Lwo years laLer 1he nexL flrm SA Lesme (uk)
was acqulred by Lhe company ln 1990 1he same year !acobs Suchard was acqulred
by hlllp Morrls and Lhe group's lndusLrlal acLlvlLles (llke cooklng chocolaLe) were
purchased by klaus ! !acobs
CallebauL Lurope seL up ln 1990 conslsLs of Lwo ma[or enLlLles slLuaLed ln
8elglum (ChocolaLerle ln Wleze) and ln Lhe uk (SA Lesme CallebauL ln
8ranbury) AddlLlonally CallebauL has Lhe producLlon and sales polnLs ln Canada (SL
PyaclnLhe) and Lhe uSA (SL Albans) 1he group has also sales and dlsLrlbuLlon
cenLres ln Cermany lrance and Lhe neLherlands as well as Lhe cusLomer servlces ln
Pong kong and Slngapore
lL manufacLures a range of solld chocolaLe bars and blocks for sale Lo Lhe
consumer buL 83 percenLage of lLs producLlon ls ln Lhe form of couverLure chocolaLe
ln 1990 abouL 33 of CallebauL chocolaLe was exporLed and ln 1993 lL was abouL
63 CallebauL Wleze planL speclallses ln Lhe coaLlng chocolaLe and offers a range of
300 dlfferenL reclpes of Lhls producL lncludlng chocolaLe caleLs chocolaLe sLrlps and
flakes (spllLLers) chocolaLe vermlcelll and also nuL producLs such as glandu[a
(hazelnuL pasLe) lrom november 1993 CallebauL sLarLed Lo manufacLure Lhe
cusLomer producLs le as lL was menLloned above solld and fllled chocolaLe bars lL
was observed LhaL almosL all markeLlng and reLall sLages of Lhese new producLs were
very effecLlve and successful
1he company's sales ln 1992 were around 8Ll 124 bln wlLh a workforce of
632 (Llu MarkeLlng ln Lurope 1994)
- k8Al1SuCPA8u / CC1L u'C8
Slnce lLs foundaLlon ln 1883 CLe d'Cr was always one of Lhe leadlng
chocolaLe manufacLurers ln 8elglum lL ls besL known for lLs dlsLlncLlve and dramaLlc 4 Leadlng
chocolaLe manufacLurers 33
Afrlcan elephanL logo and excellenL quallLy of lLs producLs whlch are poslLloned as a
rlch and fullyflavoured chocolaLe
lollowlng lLs successful launch on Lhe 8russels SLock MarkeL ln 1984 Lhe
company aLLracLed Lhe aLLenLlon of Lhe Swlss group !acobs Suchard ln 1987 CLe
d'Cr was acqulred by !acobs Suchard whlch ln Lurn was Laken over by Lhe krafL
Ceneral loods lnLernaLlonal (le Lhe uS hlllp Morrls group) ln !une 1990 1he
lnLegraLlon of CLe d'Cr lnLo !acobs Suchard led Lo cosL savlngs parLlcularly ln Lhe
markeLlng flnanclal and commerclal flelds buL lL also caused Lhe release of 430
people around a quarLer of Lhe workforce (kCll 1994)
ln 1982 Lhe company had a Lurnover of 8Ll 43 bln and employed 1300
people Cver half of Lhe LoLal producLlon of 33000 Lonnes was exporLed 1haL Llme
CLe d'Cr was Lhe largesL manufacLurer of chocolaLe ln 8elglum AfLer Lhe
acqulslLlon Lhere was a slgnlflcanL lncrease ln Lurnover 8Ll 130 bln for 1992 (Llu
MarkeLlng ln Lurope 1994) AL Lhe presenL Lhe company's new hlgh producLlvlLy
manufacLurlng planL and Lhe lncreased markeLlng supporL (represenLlng 713 of
Lurnover) glves Lhe company hope on more expanslon ln Lhe nearesL fuLure
1he group has Lhe manufacLurlng faclllLles ln Palle near 8russels and also ln
lrance Spaln and SwlLzerland 1here are subsldlarles ln Lhe neLherlands Cermany
and lLaly 1he maln producL llnes are fllled and solld bars enrobed candy bars (such
as Zaukl and nougaLLl) and chocolaLe assorLmenL (prallnes) Some sugar
confecLlonery ls also manufacLured by Lhe company ln addlLlon Lo Lhe Palle planL
where LradlLlonal chocolaLe producLs are manufacLured Lhe group has a faclllLy aL
PerenLals 1he llnes of such blsculLbased producLs as Leo and Melocake are
produced here Suchard !acobs has 29 facLorles lnslde Lurope ouL of LoLal 82
facLorles slLuaLed all over Lhe world
CLe d'Cr ls Lhe mosL lmporLanL producer ln Lerms of consumer producLs
Lherefore lL has a very sLrong poslLlon ln Lhe reLall markeL 1he brand CLe d'Cr" ls
Lhe second largesL brand behlnd Mllka" produced by krafLSuchard / CLe d'Cr and
conLrlbuLes a 16 share of group volume (Llu MarkeLlng ln Lurope 1994) 1he
company does noL produce any couverLure chocolaLe
- LLCnluAS 4 Leadlng chocolaLe manufacLurers 34
Leonldas Lhe Lhlrd largesL chocolaLe producer ln 8elglum ls Lhe mosL
lmporLanL of Lhe 8elglan manufacLurers who produce Lhe range of luxury prallnes ln a
Lruly lndusLrlal scale
1he company has Lwo facLorles ln 8russels and a neL of dlsLrlbuLlon ouLleLs
whlch are slLuaLed ln Lhe prlnclpal 8elglan clLles 1here are abouL 13 Leonldas' shops
ln 8russels and over 300 lndependenL reLallers deallng wlLh Leonldas producLs ln Lhe
whole 8elglum
CuLleLs have Lhelr own Lyplcal formaL lncorporaLlng a counLer openlng sLralghL
onLo Lhe sLreeL and by LhaL way Lhe brands' popular appeal ls relnforced ln 1992
company employed around 306 people
413 SLraLegles of Lhe 8elglan chocolaLe manufacLurers
CALLL8Au1
- SpeclallsaLlon ln coaLlng (couverLure) chocolaLe
- ln ma[orlLy producLlon accordlng Lo Lhe consumer speclflcaLlons
- LasL developmenL cusLomer producLs' orlenLaLlon
- Wldeworld exporLaLlon
- Company sLaLes We could manufacLure chocolaLe producLs wlLh vegeLable faLs
buL lL would degrade lmage of company"
- Company's pollcy romoLlon ls noL our alm lL ls ln Lhe conLradlcLlon wlLh Lhe
lmage of CallebauL"
- llexlblllLy ls our goal we wlll offer 14 dlfferenL producLs from 1 llne ln Lhe
nearesL fuLure"
- CerLlfled as kosher (kasruLh Lab lnc new ?ork)
k8Al1SuCPA8u / CC1L u'C8
- Maln producLs solld and fllled chocolaLe bars enrobed candy bars chocolaLe
assorLmenL sugar confecLlonery cereal bars lndlvldual prallnes
- ConcenLraLlon on LradlLlonally sLrong producL flelds as chocolaLe bars buL also on
speclallLles such as ChocoLoff nougaLLl and MlgnoneLLes
- no producLlon accordlng Lo Lhe consumer speclflcaLlons 4 Leadlng chocolaLe manufacLurers 33
- Clear dlfferenLlaLlon beLween Lhe CLe d'Cr brand LhaL reLaln lLs sLrong 8elglan"
characLer and Lhe company's Swlss brands such as Mllka
- 1he largesL exporL markeLs are Lhe neLherlands whlch accounL for 30 of CLe
d'Cr forelgn dellverles (34000 Lonnes per year) 1he company lnLends Lo relnforce
lLs poslLlon ln Lwo oLher Lu markeLs le Cermany and lLaly
- 1he exporLaLlon Lo Lhe Mlddle LasL and ln longer Lerm Lo Lhe uSA wlll be almed Lo
ln Lhe nearesL fuLure
- Sales Lhrough duLyfree ouLleLs whlch are runnlng aL 830 Lonnes a year are Lhe
anoLher Lype of acLlvlLy LhaL CLe 'Cr sees as lnLernaLlonallslng lLs lmage
- WlLhln Lhese producLs whlch are malnly sold lnLo Lhe Lu markeL Lhe addlLlon of
cocoa buLLer subsLlLuLes ls noL applled
- Puge lnvesLmenLs ln equlpmenL as a resulL of 1oLal CuallLy ManagemenL
LLCnluAS
- Speclallslng ln lndusLrlally made prallnes whlch are recognlsed as hlgh quallLy
producLs sold aL Lhe compeLlLlve prlce (aL around LwoLhlrds Lhe prlce of Lhelr
rlvals)
- Company does noL exporL
- Speclal lmage ls creaLed Lhrough Lhe unlque decoraLlon and locaLlon of Lhe reLall
ouLleLs
414 CLher 8elglan chocolaLe manufacLurers
AparL from Lhese Lhree leadlng companles ln chocolaLe lndusLry (CallebauL
CLe d'Cr and Leonldas) Lhere are oLher noLeworLhy chocolaLe manufacLurers ln
8elglum
Coemaere ls Lhe second much smaller Lhan CallebauL producer of couverLure
chocolaLe whlch does noL supply consumer producLs AnoLher one ChocolaLerle
!acques ls Lhe relaLlvely small producer of chocolaLe bars alLhough very popular and
compeLlLlve ln prlce and quallLy wlLh CLe d'Cr producLs
AddlLlonally Lhe 8elglan lndusLry has several qulLe large producers of
prallnes such as Codlva Codlva whlch belongs Lo Lhe uS group Campbell loods
ls Lhe leadlng producer of noL only a famous handmade prallnes buL also a wlde 4 Leadlng chocolaLe
manufacLurers 36
range of luxury chocolaLe producLs 1he chocolaLe facLory was founded ln 1929 by
Lhe uraps famlly and afLer Lhe Second World War Lhe Codlva excepLlonal prallne
range whlch was sold wlLh Lhelr own branded prallnes requlremenLs was launched
Soon afLer Codlva became a suppller Lo Lhe 8elglan courL ln 1938 Lhe flrsL Codlva's
shop was opened ln arls and LhaL marked Lhe beglnnlng of Lhe company's worldwlde
expanslon nowadays Codlva's producLs ln a range of 120 chocolaLe lLems are sold
ln more Lhen 200 sales polnLs ln abouL 23 dlfferenL counLrles 1he hlgh luxury and
dellcacy producLs are supplled from Lwo producLlon cenLres Cne of Lhem ls locaLed
ln 8russels (koekelberg) and Lhe second on ls ln Lhe uSA (8eadlng ennsylvanla)
1he sLraLegy of Lhe company ls as follow LhreequarLers of 8elglan producLlon ls
exporLed and many ouLleLs are slLuaLed ln such locaLlons as lnLernaLlonal alrporLs and
deparLmenL sLores 1he Lurnover ln 1993 was 8Ll 420 mln LhaL made Lhe sevenLh
poslLlon on Lhe reLalllng llsL of Lop 8elglan chocolaLe producers
Powever noL only Codlva and Leonldas produce dellclous prallnes 1he
neuhaus musL also be menLloned neuhaus founded ln 1937 clalms Lo have
lnvenLed Lhe flrsL fllled chocolaLe known as prallne" ln 8elglum as well as Lhe
balloLln" Lhe LradlLlonal 8elglan chocolaLe box 1he company operaLes Lhrough 30
reLall ouLleLs ln 8elglum under lLs own name and exporLs Lo many counLrles ln Lurope
and Lhe norLh Amerlca !apan and Lhe SouLhLasL Asla ln Lhe uSA neuhaus has a
hlgh repuLaLlon as Lhe largesL forelgnowned prlvaLe flrm operaLlng ln Lhe food secLor
1he sLraLegy of Lhe company ranges from duLyfree sales and sales Lhrough Lhe neL of
paLlsserles" Lo Lhe markeLlng of Lhe oLher chocolaLe producLs lncludlng bars and
Llnned presenLaLlons and also franchlslng operaLlons for drlnklng chocolaLe and lcecream ln lrance
1he anoLher flrm Lhe lLallan owned chocolaLe group lerrero operaLes
Lhrough Lwo esLabllshmenLs ln 8elglum 1he flrsL one ls lerrero Ardennes ln Arlon ln
Lhe 8elglan provlnce of Luxembourg 1hls planL ls a ma[or producLlon cenLre for Lhe
group and lLs mosL lmporLanL producLs llne ls klnder" novelLy range of chocolaLe
eggs 1he smaller producL llnes lnclude Lhe followlng brands Leonardo lresca MlnL
and Cappuclno CLher leadlng producLs of Lhls company are nuLella chocolaLe
spread llquorfllled chocolaLes such as Mon Cherl 1lc1ac and also lerrero 8ocher
boxed assorLmenL 4 Leadlng chocolaLe manufacLurers 37
CLher lmporLanL suppllers of chocolaLe producLs for Lhe 8elglan markeL are Lhe
mulLlnaLlonal corporaLlons such as Mars and nesLle Cenerally accordlng Lo nlelsen
daLa lL may be concluded LhaL Lhe consumer chocolaLe markeL ln 8elglum ls led by
!acobs Suchard wlLh lLs CLe d'Cr brand 1he markeL for Lhe whlLe chocolaLe ls
domlnaLed by nesLle CallebauL ls Lhe leader on Lhe markeL of lndusLrlal (couverLure)
chocolaLe ln Lhe counLllne segmenL MasLer loods have 40 of Lhe markeL buL
Suchard brands lead Lhe large bar (LableLs) segmenL LhaL accounL for 68 of overall
producLlon (CLe d'Cr 30 18 for CallebauL and Mllka ) ln Lhe small bar (baLon)
segmenL CallebauL and CLe d'Cr accounL for roughly 30 each Cwn brands have
beLween 10 and 20 shares of all producL caLegorles (Llu MarkeLlng ln Lurope
1994)
42 LLAulnC CPCCCLA1L MAnulAC1u8L8S
ln 1PL unl1Lu klnCuCM
421 lnLroducLlon
1he 8rlLlsh chocolaLe secLor ls very large and maLure lL ls domlnaLed for a
long Llme by Lhe Lhree ma[or companles Cadbury Mars and nesLle 8ownLree
Powever slnce Suchards' acqulslLlon of 1erry's Lhere ls a poLenLlal for a fourLh
ma[or company LhaL wlll be conLrolled ulLlmaLely from Lhe Amerlcan hlllp Morrls
group
Cadbury ls an lndependenL Lngllsh company based ln 8ournvllle Mars ls of
Lhe uSA orlgln whlle nesLle ls based ln vevey A parLlcular feaLure of Lhe Lngllsh
chocolaLe markeL especlally slnce Lhe creaLlon of Lhe Slngle Luropean MarkeL on 1sL
!anuary 1993 ls Lhe lnLernaLlonallsaLlon of manufacLure and supply wlLhln Lhe secLor
AL Lhe momenL Lurope ls faced wlLh larger reLall grouplngs and
manufacLurers have en[oyed a sLrong poslLlon for a number of reasons llke Lhe
sLrengLh of brands over Lhe lasL years Lhe weakness of prlvaLe label producLs and Lhe
dlverslLy of reLall ouLleLs LhaL reduces a sLrong poslLlon of supermarkeLs
422 CharacLerlsLlcs of Lhe leadlng Lngllsh manufacLurers and brands 4 Leadlng chocolaLe
manufacLurers 38
MarkeL shares of four leadlng chocolaLe manufacLurers ln Lhe uk's chocolaLe
secLor ln 1993 are represenLed by Lhe followlng daLa Cadbury 28 nesLle
8ownLree 26 Mars 23 and 1erry's 4 (Llu 8eLall 8uslness 1993)
- CAu8u8? SCPWLLS
Cadbury ls one of Lhe largesL food manufacLurers ln Lhe uk and Lurope lL has
Lwo very sLrong core buslnesses ln confecLlonery and sofL drlnks 1he orlgln of Lhe
group goes back over 200 years !acobs Schweppes developed hls process for
manufacLurlng of mlneral waLer ln Ceneva ln 1783 1he forLy one years laLer ln
8lrmlngham !ohn Cadbury as a flrsL sLarLed selllng Lea and coffee Cocoa and
chocolaLe wlLhln a few years became Lhe maln buslness of Cadbury's flrm 1he Lwo
companles merged ln 1969 slnce Lhen Lhere has been a conLlnuous sLraLeglc
expanslon worldwlde
Cadbury Schweppes ls now an lnLernaLlonal force and markeLs a mlx of local
reglonal and global brands lL has manufacLurlng planLs ln 23 counLrles and sales ln a
furLher 136 1he company ls one of Lhe besL known names ln confecLlonery 1he
maln acLlvlLy has been geared Lowards expandlng sales of lLs core moulded bars
counLllnes and boxed assorLmenL whlch ranges across Lhe whole Lurope
uesplLe Cadbury's uk confecLlonery leadershlp ln Lurope Lhe group falls Lo
flfLh poslLlon behlnd nesLle Mars Suchard and lerrero 1he posslble reasons for
such a slLuaLlon may be relaLed Lo Lhe Lwo followlng facLors llrsLly Lhe Luropean
markeL ls four Llmes larger Lhan Lhe uk alone and secondly Lhere ls a blg saLuraLlon
wlLh Lhe moulded bars on Lhe conLlnenLal markeL and Lhese are Lhe speclallLles of
Cadbury
ln 1992 Cadbury's LoLal sales exceeded L 3 bln Powever Lhe company
admlLs a 1 decllne ln overall uk chocolaLe producLlon LhaL year (Llu 8eLall
8uslness 1993) 1wo years laLer ln 1994 an 11 lncrease volume of confecLlonery
reflecLed Lhe long Lerm ob[ecLlve achleved by Lhe encouraglng Lhe growLh of core
markeLs and many acqulslLlons ln Lurope lor lnsLance Lhe acqulslLlon of 8ouqueL
d'Cr relnforced Cadbury's poslLlon ln lrance whlle Lhe uulclora acqulslLlon
esLabllshed Lhe second poslLlon of Lhe company ln Lhe Spanlsh confecLlonery markeL
1he famous leadlng lrlsh brand 1lme CuL has been launched by Cadbury ln 1992 and
aL Lhe momenL ls belng launched ln AusLralla Slnce 1980 Cadbury launched also Lo 4 Leadlng
chocolaLe manufacLurers 39
flve leadlng brands 1wlrl Wlspa 8oosL SLrollers and Splra 1hese examples of
lnnovaLlon and assurance of varleLy may be Lhe parLlal explanaLlon of Lhe company's
success
1he company's amblLlons also alm lnLo Lhe sugar confecLlonery area Cadbury
has acqulred a Spanlsh wafer blsculL and sugar confecLlonery company Lhe Pueso
Croup as well as Lhe uk sugar confecLlonery makers 1rebor 8asseL and Llon 1he
company has dlverslfled ln Lhe chocolaLe areas lL enLered lnLo a [olnL venLure
arrangemenL wlLh Wall's Lo produce uream and wlLh Manor 8akerles Lo make
chocolaLe cake slnce Lhen sold under Lhe Cadbury name
1he presence of Cadbury ln Lhe uSA ls sLrongly esLabllshed slnce 1988 when
lL was sold ouL Lo Pershey Pershey conLlnues Lo manufacLure Cadbury's chocolaLe
brands under llcence Cadbury ls aLLempLlng Lo sLrengLhen lLs global sLaLus Lhrough
Lhe expanslon ln Afrlca lndla and Lhe aclflc 8lm areas Pere Lhe lncrease ln
dlsposable lncome ls now leadlng Lo Lhe growLh ln popularlLy of chocolaLe
Cadbury's expanslon programme ls conLlnued LhroughouL ConLlnenLal Lurope
ln 1991 a 70 holdlng ln lasLen Lhe Cerman confecLlonery buslness was boughL
lasLen was especlally lmporLanL ln Lhe sLraLeglc plannlng of Cadbury as lL was
speclallslng ln so llked chocolaLe assorLmenL whlch was exporLed Lo CenLral and
LasLern Lurope ueveloplng markeLs are also lmporLanL ln Lhe long Lerm sLraLegy of
Cadbury LxporLs Lo 8ussla grew sLrongly ln 1994 and producLlon sLarLed aL a new
facLory ln oland ln 1993 Cadbury sLarLed Lo manufacLure ln new chocolaLe facLorles
bullL ln Chlna and ArgenLlna Some lnvesLmenL programmes have already sLarLed ln
lndla and LgypL Cadbury's overseas operaLlons span 130 counLrles and are wldely
buL Lhlnly spread 1he markeL leadershlp ls only conflned Lo Lhe uk and cerLaln
CommonwealLh counLrles
1he poslLlonlng adopLed by Cadbury LLd ln Lhe uk markeLplace ls sLrong and
may be descrlbed as Lhe number one name ln chocolaLe"
- MA8S CCnlLC1lCnL8?
ln 1932 lorresL L Mars arrlved Lo Lngland from Lhe uSA 8enLlng a facLory
ln Slough 1radlng LsLaLe he began maklng Mars 8ar by hand whlch qulckly became a
popular snack lrom Lhe 1960s Mars ConfecLlonery began expandlng ln Lurope 4 Leadlng chocolaLe
manufacLurers 60
wlLh facLorles ln Polland AusLrla lrance and Cermany ln 1991 all Lhe Luropean
unlLs were merged lnLo one organlsaLlon known as Snack loods Lurope (SlL) AL
Lhe momenL SlL employs around 3000 assoclaLes of whom abouL half works ln
Slough
ln 1993 Mars had a second poslLlon on Lhe Luropean confecLlonery markeL
wlLh a 16 markeL share (Maynes 1993) Mars ConfecLlonery ls parL of Mars (uk)
whlch ls Lhe uk subsldlary of Lhe uS corporaLlon and LhaL ls a Lruly global operaLlon
ln many food secLors 1he 8rlLlsh operaLlon ls based ln Slough 8erkshlre (MarkeL
lnLelllgence 1991)
Mars was one of Lhe flrsL companles whlch appreclaLed Lhe poLenLlal of Lhe
new markeLs avallable afLer Lhe removal of Lhe lron curLaln 1oday Lhe mosL rapldly
expandlng markeLs of Lhe company are Lhose ln CenLral Lurope and 8ussla
AlLhough besL known for lLs Mars 8ar Lhe company produces many oLher
leadlng chocolaLe confecLlonery as 1wlx MalLesers Mllky Way Snlckers 8ounLy
1oplc Cpal lrulLs 8evels MM's 1racker 1unes lun Slze Calaxy or Mars 8ar
Lggs Mars ConfecLlonery ls weak ln Lhe boxed secLor buL lL has an overwhelmlng
sLrengLh ln counLllnes Lhe largesL chocolaLe secLor wlLh four Lop producLs as follow
Mars 8ar 1wlx Snlckers and 8ounLy
ln recenL years Lhe company's producL developmenL focused on Lhe
esLabllshmenL of dlfferenL slzed producLs whlch had almed aL dlfferenL markeL
nlches Mars was a ploneer wlLh mulLlpacks Lherefore ln 1992 lL relaunched lLs
blggesL brand Mars 8ar whlch ls now avallable ln a snackslze a LreaLslze and a
klngslze offerlngs lLs poslLlon ln Lhe uk markeL ls only [usL behlnd Cadbury ln LoLal
confecLlonery markeL and [usL behlnd Cadbury and nesLle 8ownLree ln Lhe chocolaLe
secLor
- nLS1LL 8CWn18LL
ln 1993 nesLle SA (SwlLzerland) was Lhe Lurope's leadlng confecLlonery
manufacLurer wlLh a 20 share of markeL (Maynes 1993) Slnce Lhe open Luropean
markeL ln 1992 nesLle has been seeklng Lo purchase a number of panLuropean
brands for esLabllshlng lLs sLronger lnLernaLlonal poslLlon 8eLween 1987 and 1988
afLer a publlc baLLle wlLh Suchard nesLle acqulred 8ownLree As a resulL Lhe new 4 Leadlng chocolaLe
manufacLurers 61
company has Lhe largesL sales of any confecLlonery suppller ln Lhe world 1hls
acqulslLlon of 8ownLree ln 1988 gave nesLle number one poslLlon ln Lurope whlle
before Lhe company had only Lhe 3Lh place ln Lhe Luropean chocolaLe markeL
ln Lhe uk nesLle 8ownLree has 26 of Lhe chocolaLe markeL LhaL makes lL Lo
be [usL a 2 polnLs behlnd Cadbury 1he company slLs alongslde nesLle Crocery
lood and lood Servlce ulvlslon ln Lhe uk and as a Lrue lnLernaLlonal organlsaLlon
compeLes wlLh oLher world scale operaLors
nesLle 8ownLree ls sLrong ln counLllnes such as klL kaL and parLlcularly
sLrong ln Lhe boxed chocolaLe secLor llke CuallLy SLreeL AfLer LlghL and 8lack Maglc
and accounLs a share of over 30 of Lhls secLor 1he company ls also synonymous
wlLh ?orkle block buL lL does noL qulLe maLch up Lhe popularlLy of such brands llke
Cadbury's ualry Mllk and lrulL nuL new producLs recenLly lnLroduced are as
follow 8lanco a whlLe chocolaLe SecreLs and vlce versas nesLle has also a sLrong
brands ln bagged producLs such as SmarLles mlnLs as olo MlnLs as well as ln gums
and pasLllles such as lrulL asLllles
ln Lhe WesLern parL of Lurope eg ln 8elglum nesLle used Lo produce whlLe
chocolaLe 1he four nesLle's brands are markeLed ln Lhls counLry 1hese are as follow
Calak whlLe chocolaLe ln four varleLles Crunch mllk chocolaLe nesLle nolr dark
chocolaLe and as Lhe fourLh ulsney lamlly mllk chocolaLe
1he sLraLegy of Lhe company lncludes also looklng Lowards Lhe newly opened
counLrles of CenLral and LasLern Lurope AL Lhe beglnnlng of 1992 nesLle announced
lL would be acqulrlng a ma[or manufacLurer ln Czechoslovakla Cokoladovny Soon
afLer Lhe acqulslLlon was done as a [olnL venLure LogeLher wlLh Lhe lrench blsculL
manufacLurer 8Sn who Look cookle parL of Cokoladovny and nesLle boughL Lhe
chocolaLe buslness
1he oLher new markeLs for Lhe exporLaLlon by nesLle are AusLralla and LaLln
Amerlca ln Malaysla a new facLory produces nesLle's klL kaL brand ln such
developlng counLrles as Malaysla or lndonesla chocolaLe ls a luxury producL noL a
sLaple food 1herefore accordlng Lo Lhe sLraLegy sLaLemenL of nesLle lL ls lmporLanL
LhaL chocolaLe should be more affordable and people wlll eaL lL more ofLen 4 Leadlng chocolaLe
manufacLurers 62
8ecause of Lhe facL LhaL Lhe sensory analyses performed by Lhe auLhor
lncluded Lhe chocolaLe bars made by 1erry's of ?ork company lLs presenLaLlon ls
probably reasonable here
- 1L88?'S Cl ?C8k
1erry's of ?ork has Lhe fourLh poslLlon on Lhe 8rlLlsh chocolaLe markeL havlng
a 4 share of Lhe LoLal confecLlonery markeL 8efore Lhe acqulslLlon by unlLed
8lsculLs ln 1982 maln llnes of 1erry's were ln Lhe boxed assorLmenLs and seasonal
confecLlonery Soon afLer Lhe company was lnvolved wlLh moulded chocolaLe bars
ln 1992 1erry's of ?ork became parL of Lhe hlllp Morrls / Suchard group
Slnce Lhen Suchard markeLs Lhe 1oblerone and Mllka brands whlle 1erry's has Lhe
All Cold boxed and solld chocolaLes ChocolaLe Crange and oLher besL sellers such as
MoonllghL assorLmenL and yramlnL LhaL ls a fondanL fllled counLllne
Pavlng lLs share ln Lhe fourLh force ln Lhe uk markeL Suchard wlll probably
sLrongly compeLe wlLh lLs ma[or rlval LhaL ls nesLle
423 SLraLegles of Lhe Lngllsh chocolaLe manufacLurers
CAu8u8?
- Speclallslng ln moulded chocolaLe bars buL also produces many counLllnes
- lnnovaLlve new sLyles of packaglng and new slzes of producLs
- reclsely LargeLed expanslon programmes acqulslLlon and parLnershlps Lhrough
ConLlnenLal Lurope Afrlca lndla Lhe aclflc 8lm and AusLralla
- ConsLanL emphasls on lnvesLmenL ln Lhe producLlon equlpmenL consumer
adverLlslng and markeLlng
- Company's pollcy sLaLemenL (Cur) meLhods of dlverslflcaLlonwere seen by Lhe
companles as Lhe acqulslLlon of knownhow or Lhe acqulslLlon of a separaLe
company" (8owllnson 1993) Powever ln many especlally developlng counLrles
company sLarLs from scraLch le bulldlng a new planL
- 1he hlghesL adverLlslng expendlLure on chocolaLe confecLlonery ln 1992 accounLed
for L 28 mln 4 Leadlng chocolaLe manufacLurers 63
- ln 1993 CorporaLe LnvlronmenL ollcy was lssued and adopLed by Lhe company
1hls pollcy alms lnLo Lhe lmproved performance ln alr emlsslon waLer energy
and maLerlals conservaLlon wasLe waLer LreaLmenL packaglng and soll / ground
waLer proLecLlon" (Cadbury Schweppes 1994)
- ConLrlbuLlon Lo Lhe communlLles ln whlch Lhe company operaLes 1hrough Lhe
Cadbury Schweppes CharlLable loundaLlon Lhe company supporLs flnanclally and
commerclally local programmes LhaL LargeL lnLo faclllLles and managemenL
resources lL seems Lo be worLh Lo menLlon [usL a few examples of such supporL
ConLrlbuLlon of L 420000 Lo Save Lhe Chlldren lund
Sponsorshlp of Lhe 1994 Mldlands Woman of Lhe ?ear whlch helped Lo rlse
L 17600 for Lhe hollday cenLre for dlsabled people
Sponsorshlp of Lhe arLnershlp Award for CommunlcaLlon Skllls aL Lhe
unlverslLles
Cadbury lreland conLrlbuLlon Lo Lhe local unemploymenL programmes
(Cadbury Schweppes 1994)
MA8S
- Cverwhelmlng sLrengLh ln counLllnes
- MulLlpacks as well as famlly purchase lLems sLraLegy
- Worldwlde expanslon
- uS sLyle of markeLlng ln 1992 Lhe expendlLure on adverLlslng reached L 24 mln
- Lxpanslon lnLo Lhe handheld lce cream markeL ln whlch Lhe company has now
nearly 20 markeL share
- ConLlnuous search for new buslness opporLunlLles and markeL poLenLlal ln boLh
developed and developlng counLrles
- SLrong Lrend Lowards markeLlng of branded proposlLlons as Lhe company does noL
make own labels
- Sales Lhrough grocery supermarkeLs coops peLrol sLaLlons offllcences and
mulLlple owned C1ns (ConfecLloners 1obacconlsLs newsagenLs)
- loneerlng ln new ouLleLs such as fooLball clubs vldeo sLores hosplLals chemlsLs
Lheme parks
- Sponsorshlp acLlvlLy lncludes World Cup uSA '94 naLlonal looLball 1eams
(Lngland ScoLland norLh lreland and Wakes looLball 1eams) 1993 World
ALhleLlcs Champlonshlps ln CoLhenburg Crass 8ooLs (Lngllsh Schools looLball
1eams) 4 Leadlng chocolaLe manufacLurers 64
- lnvolvemenL lnLo Lhe envlronmenL proLecLlon Lhrough reducLlon of packaglng
wasLe and energy savlngs
nLS1LL 8CWn18LL
- Speclallslng ln boxed assorLmenL and has one excellenL producL ln each Lype of
producLs LhaL manufacLures ln counLllnes klL kaL ln seasonals SmarLles Lggs
ln blocks ?orkle
- Clobal expanslon and powerful local dlsLrlbuLlon neLworks
- LxLenslve adverLlslng accounLlng for abouL L 24 mln ln 1992
1L88?'S Cl ?C8k
- Speclallslng ln chocolaLe bars and boxed assorLmenL
- uevelopmenL of Lwo ma[or producLs ln blLe slze caLegory le SmarLles and 8olo
- roducL enhancemenL programmes and acqulslLlon ln raLher nlche secLors such as
ownlabel markeLs
424 CLher Lngllsh chocolaLe manufacLurers
1he oLher chocolaLe manufacLurers who are also lmporLanL and should be
menLloned here are presenLed below
llrsL of Lhem hlllp Morrls /!acobs Suchard / CLe d'Cr moved lnLo Lhe uk
markeL wlLh lLs Mllka brand havlng Lhe alm of esLabllshlng hlmself as Lhe fourLh
largesL chocolaLe confecLlonery brand 1he company produces Lhe chocolaLe
counLllnes under Lhe nusslnl and Leo labels whlch are very slmllar Lo Lhose
manufacLured by Lhe Lngllsh companles and chocolaLe block under Lhe Mllka label
1hese producLs of hlgh quallLy are dlrecLly compeLlng wlLh Lhe uk markeL leaders
Cadbury's ualry Mllk and 8ownLree's ?orkle !acobs Suchards' uk producLs are Llla
ause counLllnes LhaL are also noL radlcally dlfferenL from exlsLlng uk counLllnes
(Lynch 1993)
AnoLher one !W 1hornLon produces hlgh quallLy handmade chocolaLes lLs
besL selllng brand ls ConLlnenLal wlLh Lhe sales of over L 20 mln ln 1989 (MarkeL
lnLelllgence 1991) 1he company preferably sells Lhrough Lhe MarkeL Spencer
chalns of supermarkeLs 4 Leadlng chocolaLe manufacLurers 63
LlndL a Swlssorlgln company whlch developed sales Lhrough grocery
ouLleLs speclallses ln chocolaLe range from 1reaLs Lo LasLer Lggs whlch are one of Lhe
fasLesL growlng producLs ln Lhe uk
1he nexL Ceorge ayne ls Lhe company owned by Lhe ScoLLlsh !ames llnlay
group lL speclallses ln quallLy boxes of varlous assorLmenL 1he besL known are !usL
8razlls oppeLs and azazz
lamous names wlll be Lhe lasL company Lo be menLloned here 1he flrm as a
parL of lmperlal loods Lakes around half of Lhe llquor markeL wlLh among oLhers lLs
speclal producLs such as Mallbu lna Colada and 8lack 8usslan brands
43 LLAulnC CPCCCLA1L MAnulAC1u8L8S ln CLAnu
431 lnLroducLlon
1he confecLlonery lndusLry ln oland was alongslde meaL processlng one of
Lhe mosL successful subsecLors durlng Lhe perlod of LranslLlon from cenLral planned
Lo freemarkeL economy 1hls ls malnly relaLed Lo Lhe sLablllLy of Lhe domesLlc
markeL ln 19901991 as well as a good exporL performance of Lhe confecLlonery
lndusLry (8elka 1993) ChocolaLe manufacLurers boLh naLlonal and forelgn operaLe
ln a fully compeLlLlve envlronmenL Lherefore confecLlonery lndusLry ls one of Lhose
secLors whlch underwenL a dramaLlc progress ln quallLy
roducLlon of chocolaLe ln early 1992 was Lwlce as hlgh as ln 1988 1he
posslble reason ls Lhe beLLer access Lo lmporLs of cocoa beans under Lhe new sysLem
of lnLernal converLlblllLy of Lhe zloLy LhaL allows Lhe lndusLry Lo saLlsfy Lhe nomlnal
level of domesLlc demand for chocolaLe" (8elka 1993) Many of chocolaLe
produclng companles were seL up on Lhe premlses of prlvaLe flrms LhaL exlsLed before
Lhe Second World War Some of Lhem have sLlll old and depreclaLed machlnes and
equlpmenL Powever Lhe markeL leaders such as Wedel or Coplana en[oylng hlgher
flnanclal capaclLles heavlly lnvesL ln Lhe modernlsaLlon
1he domesLlc markeL ls Lhe maln ouLleL for mosL of Lhe ollsh chocolaLe
manufacLurers Some of Lhem has been selllng Lhelr producLs abroad and have some
experlence ln Lhls respecL 1he former uSS8 was one of Lhe blggesL lmporLer of 4 Leadlng chocolaLe
manufacLurers 66
ollsh confecLlonery producLs buL Lhe collapse of Lhls markeL undermlned ln many
cases Lhe prosperlng Lrade beLween Lhese counLrles AL Lhe momenL Lhe slLuaLlon ls
changlng agaln and a few ollsh chocolaLe manufacLurers exporL Lo 8ussla and oLher
8alLlc 8epubllcs
Many of Lhe ollsh chocolaLe facLorles have already begun a new sorL of
ownershlp changes Powever accordlng Lo some economlsLs Lhe LradlLlons of labour
managemenL and dlfflculL economlc condlLlons of mosL enLerprlses are among Lhe
facLors slowlng down ownershlp changes ln oland" (8elka eL al 1993)
1he mosL popular and wllllngly boughL chocolaLes ln oland are Wedel
(38) Mllka (200) Coplana (176) Wawel (103) nesLle (73) 8aLyk
(40) as well as Alplna (34) uove (23) LlndL (17) klnder Chocolade
(13) lazer (14) and Alpenrahm (11) (8oruc Clelemckl 1993) CLher
chocolaLe brands' shares are lower Lhan 1 wlLh Cadbury 06 AL Lhe momenL
from abouL 143 producers of sweeLs ln oland Lhe mosL lmporLanL domesLlc
confecLlonery manufacLurers are Wedel Coplana Wawel !uLrzenka Clza Cleszyn
CreenvlLa 8aLyk Cdansk ZC San and ZC Mleszko (8oruc Clelemckl 1993)
Cnly flrsL Lhree of Lhem are speclallslng ln Lhe producLlon of chocolaLe 1hese
ma[or companles wlLh Lhe excepLlon of Wawel are now acqulred by Lhe lnLernaLlonal
groups deallng wlLh food lndusLry 1he Lable below shows Lhe ma[or four forelgn
lnvesLors ln confecLlonery secLor ln oland
1ab 41 lour ma[or forelgn lnvesLors ln confecLlonery lndusLry ln oland
lnvLS1C8 lnvLS1MLn1
C8LlCA1lCnS ('000 $uS)
MAln CLlSP
A81nL8S
1 epslCo uSA 300000 Wedel SA Warszawa
2 krafL!acobs Suchard 34000 Clza SA Cleszyn
3 nesLle SwlLzerland 30000 Coplana SA oznan
4 lazer llnland 3300 8aLyk Sp z oo Cdansk
So 8uslness loundaLlon 8ook 1993
432 CharacLerlsLlcs of Lhe leadlng ollsh manufacLurers and brands
- WLuLL
A saLlsfled consumer makes for Lhe company's besL cllenL and Lhe merchanLs
flrmesL supporL" wroLe karol LrnesL Wedel who arrlved Lo Warsaw from 8erlln ln 4 Leadlng
chocolaLe manufacLurers 67
1843 Slx years laLer he opened an enLerprlse manufacLurlng confecLlonery and
chocolaLe Pls son Lmll Wedel moved Lhls manufacLurlng deparLmenL lnLo Lhe
anoLher sLreeL and opened an Cld SLyle Shop" and a chocolaLe house LhaL boLh made
a furore LhaL Llme
Lmll Wedel as Lhe flrsL ln oland manufacLurer of varlous klnds of hard
chocolaLe esLabllshed hls own slgnaLure whlch ls used by Lhe company Llll now lL ls
noL only used as a Lrademark buL also as a symbol of Lop quallLy and as decoraLlon on
le Wafer Cake famous handmade speclallLy of Lhe company ln 1929 Lmll Wedel
awarded Lhe Crand rlx Award aL an Allollsh LxhlblLlon ln oland
Cne of Lhe goals of Lmll Wedel was Lo bulld a LlghL neLwork of ownshops all
over Lhe counLry and Lhls wlsh was soon reallsed Pls shops exlsLed ln arls and
London and Lhls Llme Lhe company had lLs own plane for LransporLaLlon of goods
AddlLlonally Lhe company's represenLaLlve offlce ln new ?ork served Lhe Amerlcan
markeL AfLer Lhe Second World War and Lhe naLlonallsaLlon of Lhe facLory Lhe
communlsL auLhorlLles dld noL permlL Lhe exowner Lo sLay on premlses 1herefore
ur !an Wedel Lhe nexL relaLlve of Lhe famlly had Lo leave hls facLory whlch was
soon renamed as Zakady Cuklernlcze lm 22 Llpca dL Wedel" (1he !uly 22nd
ConfecLlonery facLory formerly L Wedel")* AcqulslLlons and merges are also
known ln Lhe ollsh companles ln 1960 Lhe L Wedel merged wlLh Syrena" facLory
LlghL years laLer Lhe company merged wlLh a fudge produclng planL Mllanwek"
whlch was also prevlously prlvaLeowned buslness
AL Lhe beglnnlng of 1990 a declslon was rendered Lo prlvaLlse Lhe company
1he same year L Wedel acqulred Lhe sLaLus of a slngle membershlp company of Lhe
SLaLe 1reasury ln 1991 an agreemenL for Lhe purchase of 40 of L Wedel SA
shares was slgned wlLh Lhe Amerlcan epslCo corporaLlon 1oday epslCo has abouL
70 of Wedel's shares 1he sLraLegy of Lhls parLnershlp ls Lo comblne Lhe company's
LradlLlon wlLh modernlsaLlon as well as dynamlc developmenL ln 1993 Lhe flrsL sLage
of 8eglonal ulsLrlbuLlon CenLres (8uC) sysLem was compleLed wlLh Lhe foundaLlon
of such cenLres ln Warsaw onsk and Cdansk
ln 1992 Lhe company merged wlLh lrlLoLay oland ln order Lo dlverslfy lLs
producLs A new fully auLomaLed planL was founded ln Crodzlsk Mazowleckl and
soon afLer a range of salLy snacks was lnLroduced Lo Lhe markeL resenLly L Wedel 4 Leadlng
chocolaLe manufacLurers 68

* Cn Lhe 22nd !uly of 1944 Lhe ManlfesL of kWn (ollsh CommlLLee of naLlonal
LlberaLlon) was publlshed by Lhe communlsL governmenL 1hls acL covered law on
Lhe naLlonallsaLlon of Lhe prlvaLe enLerprlses uurlng Lhe years Lhe 22nd !uly was
celebraLed as Lhe naLlonal hollday of Lhe communlsL ruled counLry
possesses four planLs flrsL baslc ln Warsaw whlch ls Lhe chocolaLe producLlon cenLre
second ln Crodzlsk Mazowleckl whlch speclallse ln salLy snacks Lhlrd ln onsk LhaL
produces confecLlonery bakery and Lhe lasL one Syrena whlch ls famous from candles
lor years L Wedel's producLs were recognlsed from consLanLly excellenL
quallLy and lL cannoL be denled LhaL Lhe company en[oys a leadlng poslLlon on ollsh
confecLlonery markeL 1he L Wedel Wafer Cake brand ls only one of several
selecLed ollsh producLs whlch were recenLly awarded a presLlglous prlze 1eraz
olska" (oland now") 1hls prlze lndlcaLes Lhe ollsh goods promoLlng oland
abroad
1he brand name Wedel" ls known Lo almosL every ole and Lhrough Lhe
speclal company's acLlvlLles such as Lhe agreemenL on muLual cooperaLlon and use of
Lrademarks whlch was slgned ln 1994 wlLh Lhe lrederlc Chopln SocleLy Lhe
company en[oys a huge publlc warmLh and recognlLlon Whlle markeLlng Wedel's
producLs Lo an lnLernaLlonal audlence Lhe company helps Lo promoLe ollsh culLure
1he slmllar klnd of collaboraLlon has been esLabllshed wlLh Lhe ollsh
Clymplc CommlLLee 1hls agreemenL glves Wedel Lhe excluslve rlghLs Lo use Lhe
Clymplc Symbol and wlll undoubLedly help Lo popularlse Lhe flrm
ln 1994 L Wedel donaLed funds for Lhe purchase of medlcal equlpmenL for
Lhe Warsaw's Crochw PosplLal as well as for Lhe Warsaw Medlcal Academy and Lhe
CenLral Chlldren PosplLal As Cadbury ln Lhe uk who conLrlbuLes Lo Lhe
communlLles ln whlch lL performs L Wedel has earned Lhe name of CorporaLe
ClLlzen" whlch means Lhe one who ls noL only a manufacLurer seeklng for Lhe proflL
buL also an acLlve parLlclpanL ln Lhe naLlonal communlLy
ln CcLober 1993 L Wedel belng on Lhe way Lo achleve Lhe lSC 9002
cerLlflcaLe LoLally prohlblLed smoklng on Lhe LerrlLory of lLs premlses lor convlnclng 4 Leadlng
chocolaLe manufacLurers 69
and moLlvaLlon of lLs employees Lo sLop smoklng L Wedel pald Lhem 100 zloLy each
monLh Lhrough Lhe whole year ( ycle Warszawy 1993)
AL Lhe momenL Lhe company employs abouL 3000 people and lLs Lurnover
was accounLed for $ 110 mln (uS) ln 1994 (8uslness loundaLlon 8ook 1993)
- CCLAnA
Coplana SA was esLabllshed over 88 years ago ln oznan Slnce LhaL Llme
Lhe company ls well known on Lhe ollsh confecLlonery markeL from lLs dellclous
producLs especlally chocolaLe bars candles boxed assorLmenL and small cakes
ln 1994 afLer a baLLle beLween Lhe Lngllsh MAn and Swlss nesLle lL was
acqulred by nesLle SwlLzerland wlLh 47 shares for Coplana SA AfLer Lhe
lnLenslve process of lnvesLmenLs Coplana's laLesL offer ls Lhe chocolaLe and caramel
wafer Llon LhaL makes a real furore all over Lhe world 1he company supply abouL
20 of Lhe ollsh chocolaLe markeL (8oruc Clelemckl 1993)
- WAWLL
Wawel SA company sLaLes abouL lLself as follow We have 80 years
experlence ln Lhe producLlon of confecLlonery reflecLed ln Lhe quallLy of our producLs
compeLlLlve prlces and commerclal rellablllLy" (8uslness loundaLlon 8ook 1993)
1he orlgln of Lhe flrm goes back Lo Adam laseckl a famous Cracovlan
confecLloner who ls consldered Lo be Lhe faLher" of Wawel SA company More
Lhen elghLy years ago he esLabllshed a confecLlonery facLory ln Cracow and soon afLer
hls name was popular among Lhe conLlnuously growlng cllenLele AL Lhe beglnnlng
he creaLed a small flrm and employed only 3 people buL very qulckly LasLy producLs
of laseckl were well known ln Lhe whole oland
AfLer Lhe Second World War ln 1931 a new enLerprlse was born Zakady
rzemysu Cuklernlczego Wawel (Wawel ConfecLlonery lndusLry") as a resulL of
Lhe merge of Suchard and lschlnger facLorles wlLh A laseckl Company 1he flrm
operaLed under Lhls name unLll 1992 when lL was prlvaLlsed and renamed Lo Wawel 4 Leadlng
chocolaLe manufacLurers 70
SA ln facL Lhe name of Lhe company comes from Lhe hlll ln Cracow wlLh Lhe
hlsLorlc 8oyal CasLle
Wawel SA exporLs lLs chocolaLe producLs Lo more Lhan LwenLy counLrles
around Lhe world and Lhese lnclude 8ussla (71) 8umanla (178) Lhe uSA
(44) ukralne (24) Canada lsrael AusLrla and Cermany ln 1994 all exporLed
goods of Wawel SA accounLed for 173 of LoLal producLlon aL Lhe momenL Lhls
flgure rose up Lo abouL 23 Powever Lhe maln markeL of Lhe company ls Lhe
domesLlc markeL
Wawel's wlde range of varlous sweeLs lncludes solld and fllled chocolaLe
bars fllled chocolaLe baLons chocolaLecovered candles hard and fllled candles
cacao wafer bars and sugarfree sweeL producLs ln 1994 Lhe company recelved Lhe
award oland now" for lLs fllled chocolaLe assorLmenL 1lk1akl kaszLelankl and
Malaga 1he lasL caLegory of newly developed sweeLs LhaL was glven a name LlghL
galns a greaL popularlLy and accepLance 1he LlghL producLs conLaln asparLame Lhe
arLlflclal sweeLener whlch ls 200 Llmes more sweeL Lhen sucrose Lherefore Lhe LlghL
serla of chocolaLes ls cheaper Lhan slmllar producLs of forelgn producers 1he
producL has recenLly recelved some dlsLlncLlons as Lhe Cold Medal" on Lhe xl
lnLernaLlonal lalr of Llfe lood 1arnw '93 Lhe award of 1he mosL lnLeresLlng
roducL" of krakfood '93 lalr and also many leLLers of acknowledgemenL and
accepLaLlon from hosplLals healLh concerned lnsLlLuLlons and lndlvlduals
WlLh Lhe Lurnover around $ 71 mln (uS) and 1800 employees Wawel SA ls
presenLly ln process of preparaLlon Lo [oln Lhe SLock MarkeL (8uslness loundaLlon
8ook 1993) 1he company lnvesL ln Lhe proLecLlon of envlronmenL Lhrough Lhe new
englneroom of low dusL emlsslon and soundabsorpLlon wlndows lL also sponsors
culLural and sporL evenLs many schools and klndergarLens and Lhe ollsh 8ed Cross
(Ck)
- !u18ZLnkA
!uLrzenka comes from 8ydgoszcz lor a Llme of belng Lhe company does noL
possess any slgnlflcanL lnvesLors whose shares would exceed 3 AfLer prlvaLlsaLlon
ln 1993 !uLrzenka achleved ln 1993 lncrease of lLs sales up Lo 38 Powever 30
of lLs proflL ls devoLed for furLher lnvesLmenLs 4 Leadlng chocolaLe manufacLurers 71
- CLZA ClLSZ?n
8efore Lhe prlvaLlsaLlon Lhe company was one of Lhe mosL modern
confecLlonery facLory ln oland ln 1978 Lhe producLlon of famous rlnce olo
wafers sLarLed here wlLh Lhe markeL share of abouL 20 ln 1993 80 of company's
shares were sold Lo !acobs Suchard whlch obllgaLed lLself Lo lnvesL above $11 mln
(uS) 1oday Lhls lnvesLmenL exceeded over $ 23 mln (uS) (CASP 1996) 1hls Llme
!acobs exLended lLs shares Lo 99 LasL year a new producLlon of Mllka chocolaLe
llne was opened ln Cleszyn planL whlch has now around 20 of markeL share
(CASP 1996)
ln 1994 markeL shares of slx leadlng chocolaLe brands* ln oland were as
follow Wedel (443) Mars (222) Snlckers (143) Mllka (34) Wawel
(30) and Coplana (29) (8ydel kamlnskl 1993) 1he same year Lhe Lop
naLlonal producers of confecLlonery producLs revealed Lhe flgures presenLed below
1ab 42 1op naLlonal confecLlonery producers ln oland ln 1994
CCMAn? lnCCML
(mln z)
8Cll1 nL1
(mln z)
LxC81
()
LMLC?MLn1
1 Wedel 3706 337 6 3237
2 Coplana 1388 44 3 2131
3 Wawel 1407 100 13 2002
4 !uLrzenka 634 70 9 0891
So CASP 1996
433 SLraLegles of Lhe ollsh chocolaLe manufacLurers
WLuLL
- Alms aL brlnglng company's producLs closer Lo consumers Lhrough Lhe formaLlon
of a unlque dlsLrlbuLlon sysLem wlLh Lhe emphasls on Lop level of servlce and
dlsplay
- ulverslflcaLlon Lhrough Lhe merge wlLh lrlLoLay oland by whlch salLy snacks
(8uffles lrlLos CheeLos urakls and 8ocablLs) were lnLroduced
- Lxpanslon of producL llnes by Lhe conLlnuous worklng on new producLs lLs
modlflcaLlon Lo Lhe slze and packaglng appeal4 Leadlng chocolaLe manufacLurers 72
- lnvesLmenL programme of 1993 broughL new chocolaLe snack bars and ln 1994 slx
new klnds of chocolaLe bars (kremowa Mleczna ueserowa Cappuclno Mocca
and Corzka)
- new formlng equlpmenL was boughL LhaL leLs Lo package chocolaLe ln smaller Lhan
30g LableLs

* "8rand Leadershlp" ls Lhe brand whlch repuLaLlon ls leadlng and LhaL may noL be
equal wlLh Lhe markeL share whlch ls measured by Lhe sales (8ydel kamlnskl 1993)
- Company's sLaLemenL Cur company has a clear vlew of Lhe fuLure llrsLly we
alm Lo malnLaln our sLrong poslLlon ln Lhese areas where we have been esLabllshed
for years le ln such producL caLegorles as chocolaLe blsculLs and selecLed groups
of candles Secondly we seek foran equally lmporLanL place ln a new area salLy
snacks" (LWedel 1994)
CCLAnA
- new lnvesLmenLs ln a loglsLlc deparLmenL and also ln markeLlng and adverLlslng
secLor
- roducL developmenL
WAWLL SA
- roducL developmenL (only Lhrough one year 1994 a range of 17 Lypes of sweeLs
was developed and lnLroduced by Lhe company)
- lnLroducLlon of new Lechnologles whlch allow manufacLure of sugarless serla of
producLs
- AuLomaLlon and compuLerlsaLlon ln Lhe producLlon processes
- new forms of organlsaLlon and managemenL le more effecLlve consumer servlce
- Plgher exporLaLlon ln comparlson Lo oLher companles
!u18ZLnkA
- loundaLlon of a new planL for wafers producLlon and plans for a new llne for
chocolaLe ln 19974 Leadlng chocolaLe manufacLurers 73
- lnvesLmenLs ln modernlsaLlon almed lnLo Lhe lmprovemenL of packaglng and
quallLy of producLs
CLZA ClLSZ?n
- lnvesLmenLs ln new llnes such as rlnce olo
- new producLlon of chewlng gum 'Pollywood"
- new llne of Mllka producLlon
434 CLher chocolaLe manufacLurers ln oland
1he Cerman poLenLaLes calculaLed LhaL Lhe consumpLlon of chocolaLe producLs
ln Lhe LasL Luropean counLrles wlll lncrease ln few years from 246000 Lonnes
annually Lo Lhe half of mllllon approxlmaLely (na rzykad 1993) 1herefore
besldes Lhe naLlonal companles operaLlng on Lhe ollsh confecLlonery markeL Lhe
recenLly esLabllshed forelgn flrms such as Lngllsh Cadbury Cerman 8ahlsen lLallan
lerrero lrench Cacao 8arry or Lhe Amerlcan Mars galn hlgh proflLs
Powever aL Lhe momenL Lhe blggesL chocolaLe producLlon llne ln Lhe counLry
whlch produces abouL 80 Lonnes per day belongs Lo Lhe ollsh company CreenvlLa
from oznan 1he company produces abouL 20000 Lonnes of chocolaLe annually
speclallslng ln chocolaLe bars and chocolaLe spreads branded 1erravlLa (8oruc
Clelemckl 1993)
1he mosL dynamlc WesLern compeLlLor Cadbury Schweppes produces only
13000 Lonnes annually Lngllsh manufacLurer chose Lhe sLraLegy of noL buylng any
of ollsh chocolaLe flrms buL Lo bulld brand new planL LhaL ls reallsed ln koblerzyce
near Wrocaw Lhe reglon deserLed from any chocolaLe buslness (8oruc Clelemckl
1993)
lL ls belleved LhaL wlLhln a few years oland wlll become one of Lhe blggesL
confecLlonery producer ln Lurope as many new lnvesLmenLs have already sLarLed
here lor example Lhe lLallan concern lerrero whlch ls Lhe slxLh on Lhe world
ranklng llsL ls now bulldlng a facLory ln 8elsk uuy near 8adom 1he locaLlon ls
sLraLeglc polnL as lL ls near Lhe lnLernaLlonal hlghway L77 (Leszczynskl 1993) lL ls 4 Leadlng chocolaLe
manufacLurers 74
supposed LhaL Lhls wlll be Lhe blggesL lnvesLmenL ln oland Llll now and Lhe company
wlll employ abouL 300 people
1he nexL example Lhe Cerman concern SLollwerck bulld a facLory ln
!ankowlce near oznan where Lhe company produces Alpen Cold chocolaLe bars
lrench flrm Cacao 8arry has a facLory ln Lubllnek near d? whlch was
bullL aL Lhe end of 1993 1hls planL ls supposed Lo be Lhe mosL modern lndusLrlal
chocolaLe produclng facLory ln oland Whlle employlng abouL 30 people Lhe
company produces 18000 Lonnes of byproducLs annually (CazeLa Wyborcza 1993)
lL ls noL confldenLlal LhaL Cacao 8arry wlll supply Wedel and Clza companles wlLh lLs
lndusLrlal chocolaLe (uzlennlk dzkl 1993)
lsrael flrm LllLe lndusLrles LLd also lnvesLed ln Lhe modernlsaLlon of
confecLlonery facLory Spoem ln Szczecln 1oday Lhls facLory under Lhe new name
unlon Szczecln ls one of Lhe mosL modern facLorles on Lhe WesL CoasL of oland
(8oruc Clelemckl 1993) 3 CuallLy conLrol ln chocolaLe lndusLry 73
3 CuALl1? CCn18CL ln CPCCCLA1L lnuuS18?
31 8lnClLLS Cl CuALl1? CCn18CL Anu CuALl1?
ASSu8AnCL
1he confecLlonery lndusLry ls qulLe speclflc for Lhe developmenL of quallLy
conLrol meLhods uurlng Lhe lasL Lwo decades Lhe producLlon of chocolaLe ls
becomlng more and more mechanlsed and quallLy sLandards lncreased sLep by sLep
uurlng Lhls Llme Lhe quallLy conLrol of raw maLerlals and lngredlenLs has been
lnLroduced lnspecLlon meLhods of flnlshed producLs are developed Wlde
undersLandlng of Lhe need of quallLy assurance Lhrough Lhe repeaLablllLy of all sLages
ln Lhe producLlon process ls well esLabllshed ln Lhe menLallLy of Lhe managers and
furLher lmplemenLed gradually
CuallLy ls deflned ln many ways Accordlng Lo Lhe 8rlLlsh SLandard CuallLy
ls deflned as Lhe LoLallLy of feaLures and characLerlsLlcs of a producL or servlce LhaL
bear on lLs ablllLy Lo saLlsfy sLaLed or lmplled needs" (8S 4778 arL 1 1987) ln
markeLlng quallLy means llLness for urpose" or All Lhese properLles of a producL
whlch are of lnLeresL Lo Lhe producer manufacLurer dlsLrlbuLor reLaller and Lhe
consumer" (uavls 1968) 1he slmplesL deflnlLlon of quallLy sLaLes a degree of
excellence" (Amos 1968) 1he followlng aspecLs relaLe Lo Lhe deflnlLlon of a LoLal
food quallLy Lhe nuLrlLlonal value healLh value organolepLlc value funcLlonal value
and soclal value of food
CuallLy ls one of Lhe ma[or componenLs of compeLlLlve advanLage 1he food
processor pursues quallLy wlLh Lhe alm Lo saLlsfy cusLomers aL a compeLlLlve prlce lL
has already been proved LhaL lL can only be achleved ln an approach of conLlnued
producL developmenL and deslgn lmprovemenL ln a cosL effecLlve and efflclenL way
1he quallLy sLandard ls usually seL by Lhe Sales and MarkeLlng LxecuLlve
(Mlnlfle 1980) and ls flxed aL Lhe mosL earllesL sLages of producL developmenL lL ls
also as hlgh as posslble buL musL be compaLlble wlLh Lhe markeL LhaL means lL needs
Lo have Lhe rlghL prlce for Lhe markeL Lo whlch lL ls lnLended Lo be sold Many
problems can occur when Lhe quallLy ls almed Loo hlgh and ls sold aL a prlce whlch
only appeal Lo a small number of consumers 3 CuallLy conLrol ln chocolaLe lndusLry 76
AfLer Lhe quallLy sLandard ls esLabllshed Lhe responslblllLy for manufacLurlng
accordlng Lo Lhls sLandard have Lo be sLaLed lL ls hlghly lncorrecL Lo belleve LhaL Lhe
CuallLy ConLrol ueparLmenL ls Lhe only responslble for Lhe quallLy of a producL 1he
process of menLallLy change among Lhe personnel ls conLlnuously lncreaslng and
Lhose who work under lSC sLandard have already lnLroduced Lhls quallLy orlenLed
behavlour
CuallLy conLrol ln food lndusLry ls enforced by leglslaLlon whlch helps Lo safe
guard Lhe healLh of Lhe people agalnsL malpracLlces and Lo ensure a mlnlmum conLenL
of lmporLanL consLlLuenLs of Lhe producL Powever quallLy conLrol by leglslaLlon has
esLabllshed only a mlnlmum sLandard ln a compeLlLlve markeL Lhe food manufacLurer
musL noL only carry ouL Lhe conLrol of lngredlenLs and Lhe hyglenlc condlLlons buL also
he needs Lo conLrol all Lhe operaLlons as Lo ensure Lhe LexLure flavour and appearance
LhaL please Lhe cusLomer and do noL vary from baLch Lo baLch and from day Lo day
1he quallLy conLrol lncludes Lhe followlng packaglng sLorage and LransporL Lo Lhe
polnL of sale
1he rlghL quallLy of Lhe producL may be achleved ln Lwo ways by Lhe
LradlLlonal CuallLy ConLrol" or by Lhe CuallLy Assurance" approach Whlle Lhe
former goes slmply Lo Lhe end producL lnspecLlon and LesLlng whlch ls usually done
afLer a long and expenslve producLlon process Lhe laLLer CuallLy Assurance ls Lhe
consLanL monlLorlng of manufacLurlng processes and Lhe producer has Lhe proof LhaL
he Look all reasonable precauLlons Lo avold commlLLlng Lhe offence as all Lhe
operaLlons are documenLed and records are kepL CuallLy Assurance has Lremendous
advanLage over quallLy conLrol
CuallLy Assurance may be carrled on Lhree levels 1hese are
- CuallLy programmes such as Pazard Analysls of CrlLlcal ConLrol olnLs (PACC)
sysLem
- CuallLy ManagemenL SysLem llke lSC 9000 serles
- 1oLal CuallLy ManagemenL whlch ls parL of Lhe lnsLlLuLlonal organlsaLlon
Cnly Lhe mosL advanced and consumer orlenLed companles lmplemenL 1oLal
CuallLy ManagemenL as lL deals wlLh human facLor whlch ls hlghly dlfflculL aspecL of
every buslness ln Lhe slmple CuallLy ConLrol approach Lhe CuallLy ConLrol sLaff ls
cooperaLlng wlLh Lhe producLlon sLaff and Lakes a role of a pollceman A CuallLy
Assurance sysLem makes everyone Lo be responslble for quallLy and ls deflned as 3 CuallLy conLrol ln
chocolaLe lndusLry 77
All Lhose placed and sysLemaLlc acLlons necessary Lo provlde
adequaLe confldence LhaL a producL or servlce wlll saLlsfy glven
requlremenLs for quallLy" (8S 4778 arL 1 1987)
1he achlevemenL of Lhe saLlsfacLory quallLy lnvolves acLlve parLlclpaLlon of all
Lhe concerned parLles wlLhln Lhe organlsaLlon lL can be even lndlcaLed LhaL all people
from markeL research Lhrough afLersale servlce are equally lmporLanL ln Lhe CuallLy
Assurance sysLem CuallLy Assurance sysLems are Lhe mosL rellable operaLlons whlch
provlde documenLaLlon necessary for lnspecLlons and exLernal audlLs lL seems Lo be
Lhe only way ln whlch Lhe cusLomer can be assured LhaL producL wlll meeL sLaLed
requlremenLs before manufacLure sLarLs
ln concluslon lL may be sald LhaL food producL quallLy such as chocolaLe
producLs quallLy should be measured by Lhe followlng facLors
- roducL compllance wlLh speclflcaLlons for Lhe lndlvldual Lype of producL
- roducL compllance wlLh naLlonal leglslaLlon
- roducL compllance wlLh lndusLry sLandards ln Lerms of such parameLers as
composlLlon sensory aLLrlbuLes food safeLy and mlcroblology aspecLs shelf llfe
and packaglng
- rlce
- CosL beneflLs ln relaLlve Lo oLher raw maLerlals
- 8ellablllLy of Lechnlcal performance (ln case of chocolaLe ablllLy for keeplng lLs
solld sLaLe ln approprlaLe LemperaLures eLc)
- roducL conslsLency from baLch Lo baLch (Mlnlfle 1980)
AddlLlonally for a producL such as chocolaLe whlch ls sold malnly Lhrough Lhe
small prlvaLe ouLleLs where Lhe quallLy of servlce has a crlLlcal lnfluence on Lhe
consumers' behavlour Lhe followlng facLors may be lmporLanL Lo be measured
- ALLlLude Lowards cusLomer
- CourLesy and efflclency of conLacL
- CuallflcaLlon of servlce sLaff
- CreaLlvlLy and lnnovaLlon ln regard Lo producL presenLaLlon
- AvallablllLy of producL
- roducL guaranLee and servlceablllLy
- LlablllLy whlch means legal responslblllLy for Lhe producL wlLh any defecLs
- LffecLlveness of lnvolclng sysLem
- 1lme and meLhod of producL dellvery
Such facLors as legal responslblllLy of Lhe producer and producL guaranLees
LogeLher wlLh Lhe provlslon of samples and opporLunlLy Lo lnspecL Lhe manufacLurlng
process are golng Lo be more and more lmporLanL especlally for Lhe more aware
cusLomers of Loday 3 CuallLy conLrol ln chocolaLe lndusLry 78
32 CuALl1? CCn18CL ln CPCCCLA1L CCnlLC1lCnL8?
lour maln spheres of operaLlon ln Lhe conLrol of chocolaLe quallLy are
analysed raw lngredlenLs process of manufacLure Lhe flnlshed producL lnspecLlon
and Lhe conLrol over Lhe parameLers of sLorage
321 8aw maLerlals conLrol
1he lngredlenLs used for chocolaLe producLlon belng mosLly of naLural orlgln
are sub[ecL Lo naLural varlaLlons 1herefore ln order Lo seL Lhe formula (Lhe flnal
composlLlon of Lhe producL) or Lo ad[usL Lhe processlng condlLlons approprlaLe
provlslons are needed
1he essenLlal raw maLerlals requlred for Lhe manufacLure of chocolaLe
producLs are cocoa beans and sugar lrom cocoa beans Lhe cocoa mass and cocoa
buLLer are obLalned Mllk ls added Lo mllk chocolaLe as well as many secondary
maLerlals such as drled frulL and nuLs 1he Lechnologlcal alds as leclLhln and many
dlfferenL flavourlngs are also used ln chocolaLe producLlon
3211 Cocoa beans
1he quallLy of cocoa beans depends upon many facLors such as parLlcular
varleLy of Lhe beans care Laken ln lLs culLlvaLlon fermenLaLlon drylng and sLorage
8elng Lhe basls of all chocolaLe producLs cocoa beans are used ln chocolaLe
manufacLure as bulk" beans and flne" beans 1he usual procedure adopLed for Lhe
evaluaLlon of bulk" beans conslsLs of cuLLlng Lhe beans and noLlng Lhe lnLernal
appearance 8ulk" (or Crdlnary") grade consLlLuLe over 93 of Lhe world's supply
(Mlnlfle 1980) whlle Lhe llne" grade cocoas are purchased by cerLaln
manufacLurers Lo make speclal hlgh quallLy dark chocolaLes and are selecLed for small
sample loLs and LasLlng LesLs are carrled ouL on Lhem
Slnce 1973 Lhe lnLernaLlonal Cocoa SLandards have been esLabllshed ln order
Lo fulfll Lhe agreemenLs beLween producers and consumers 1hese works are now
coordlnaLed by Lhe lood and AgrlculLure CrganlsaLlon 1he deflnlLlon of cocoa of
MerchanLable CuallLy" was developed and some of lLs aspecLs cover Lhe
requlremenLs relaLlng Lo Lhe unlform slze of cocoa beans freedom from llvlng lnsecLs
or any forelgn maLLer freedom from abnormal odours (llke Lhose comlng from smoky 3 CuallLy conLrol
ln chocolaLe lndusLry 79
beans) and also from any evldence of adulLeraLlons Crade sLandards developed by
Codex AllmenLarlus (Codex SLan 1411983) dlfferenLlaLe Lhe followlng grades
1ab31 Crade sLandards developed for cocoa beans evaluaLlon
MAxlMuM 8? CCun1
C8AuL MCuLu? SLA1? lnSLC1 uAMACLu
CL8MlnA1Lu lLA1
Crade l 3 3 3
Crade ll 4 8 6
So Mlnlfle 1980
1he number of defecLlve beans ls deLermlned by Lhe CuL 1esL" whlch
conslsLs of longlLudlnal cuL and examlnaLlon of boLh halves as Lo ascerLaln wheLher
Lhey are correcLly fermenLed or conLaln any unaccepLable subsLance 1hls LesL requlres
examlnlng Lhe colour of cuL surface whlch may be Laken as an lndlcaLor of Lhe degree
of fermenLaLlon 1exLure of Lhe cocoa beans surface ls of Lhe equal lmporLance oorly
fermenLed beans have a waxy cuL surface whlle well fermenLed beans exhlblL
a broken appearance lull deLalls of Lhls LesL are descrlbed ln a bookleL lssued by Lhe
Cocoa ChocolaLe ConfecLlonery Alllance and also ln Lhe lnLernaLlonal SLandard
(lSC 1114 1977)
ln general beans should be clean plump well fermenLed and wlLh Lhe
speclflc requlremenLs whlch cover Lhe elghL followlng requesLs
1 1he average welghL of around 100 beans should be noL less Lhan 1 gram Lhey
should be unlform ln slze (lf noL roasLlng problems appear)
2 1he shell conLenL should be less Lhen 12 by welghL of Lhe bean (economlcally
lmporLanL facLor)
3 1he faL conLenL of Lhe nlb should be noL less Lhen 33 (calculaLed on a dry basls)
4 1he beans should be free from forelgn maLLer
3 1he beans should be free from mould (LhaL glves musLy LasLe and probablllLy of
presence of mycoLoxlns)
6 uamaged germlnaLed flaL shrlvelled or lmmaLure beans should consLlLuLe a very
low proporLlon of Lhe sample (as Lhey reduce Lhe yleld of nlb)
7 1he bean musL be free from LalnL eg forelgn flavours such as smoklness
(lmposslble Lo remove from chocolaLe) and hammlness (from bad fermenLaLlon)
and any conLamlnanLs (llke lnsecLlcldes) and odours comlng from some cargoes on
boaLs
8 unfermenLed or sllghLly fermenLed beans wlLh slaLy or fully purple coloured nlbs
should be absenL (as Lhey resulL ln exLremely blLLer and asLrlngenL flavour of end
producL) (Mlnlfle 1980) 3 CuallLy conLrol ln chocolaLe lndusLry 80
1he research abouL Lhe conLenL of defecLlve cocoa beans was underLaken and
shown LhaL Lhe mosLly undeslred are mouldy beans because of Lhe hlgher free faLLy
aclds conLenL (kaLLenberg 1981)
1ab 32 Analysls of cocoa buLLer exLracLed from defecLlve cocoa beans
uLlLC1S MCuLu? lnSLC1
uAMACLu
vlCLL1 SLA1?
free faLLy aclds 72 29 07 03
dlglycerldes 07 04 03 04
sollds (uSC) 79 69 66 70
So kaLLenberg 1981
All goods used for processlng aL Lhe chocolaLe facLory should be of conslsLenL
quallLy ln Lhe proper packaglng and free from forelgn maLerlals 1he accepLance or
re[ecLlon of raw maLerlals ls made afLer Lhe vlsual lnspecLlon of Lhe conslgnmenL as a
whole and afLer performlng some analyLlcal LesLs Lo declde wheLher Lhe maLerlal
meeLs Lhe agreed speclflcaLlons or noL lL musL be underllned LhaL sampllng ls Lhe
mosL lmporLanL parL of raw maLerlal lnspecLlon and an lncorrecL sample whlch ls noL
represenLaLlve of Lhe bulk wlll change all subsequenL analyses and brlng some
economlcal dlsadvanLages
knowledge of Lhe producL lLs orlgln suscepLlblllLy Lo varlaLlons and Lhe effecL
of Lhem on Lhe flnal producL may slgnlflcanLly reduce sampllng and analysls
Powever lf prlor knowledge of Lhe conslgnmenL (eg baLch number suppller's
analysls) ls noL avallable Lhe random sampllng" meLhod musL be performed 1hls
conslsLs of numberlng each package or group of packages and Lhen referrlng Lo Lables
of random numbers whlch appear ln many sLaLlsLlcal publlcaLlons
1he rouLlne analyses of cocoa normally lnclude Lhe mlcroscoplc examlnaLlon
and deLermlnaLlon of molsLure conLenL ash conLenL alkallnlLy of ash and also conLenL
of faL crude flbre Arsenlc Copper and Lead 1hese may be done by Lhe Plgh
erformance Llquld ChromaLography or Cas ChromaLography 8y means of PLC
Lhe pyrazlnes conLenL can also be esLabllshed and Lhls corresponds wlLh aroma and
degree of roasLlng of cocoa beans CLher someLlmes necessary deLermlnaLlons are
Lhese of soluble ash sLarch nlLrogen Lheobromlne caffelne and Lhe cold waLer
exLracL (klrk Sawyer 1991) 3 CuallLy conLrol ln chocolaLe lndusLry 81
Summarlslng Lhe Lrue quallLy of cocoa beans ls deLermlned by Lhe CuL 1esL"
and Lhe flavour assessmenL of chocolaLe made from Lhe beans (Mohr 1977)
3212 Cocoa buLLer
Cocoa buLLer ls pressed ouL from Lhe cocoa nlbs and consLlLuLlng 3236 of
Lhe kernel or nlb (Schoen 1931 a) lL lnfluences Lhe condlLlons of manufacLure
8elng a mlxLure of esLers of glycerlne and hlgher faLLy aclds (largely olelc palmlLlc
and sLearlc) lL musL fulfll hlgh requlremenLs of LasLe and equally lmporLanL
crysLalllsaLlon properLles whlch are very lmporLanL ln Lhe hlgh quallLy chocolaLe
AnoLher lmporLanL characLerlsLlcs of cocoa buLLer ls LhaL lL ls noL easlly
becomlng rancld under saLlsfacLory condlLlons of sLorage cocoa buLLer keeps
excellenL properLles Powever prolonged exposure Lo llghL causes developmenL of a
rancld LasLe and smell (Llndley 1968) 1herefore mosL of cocoa buLLer manufacLurers
use Lhe alkallsaLlon process of Lhe cocoa whlch ls LreaLmenL wlLh sofL alkall Lo
lmprove LasLe and colour of Lhe powder AddlLlonally deodorlzaLlon of cocoa buLLer ls
carrled ouL buL boLh LreaLmenLs are noL common for all chocolaLe manufacLurers
(kaLLenberg 1981)
A greaL number of lnvesLlgaLlons have been made on Lhe crysLalllsaLlon of
cocoa buLLer lL was conflrmed LhaL Lhe complexlLy of Lhls crysLalllsaLlon ls due Lo Lhe
phenomenon showlng LhaL Lrlglycerldes can crysLalllse ln many dlfferenL forms
whlch depend on Lrlglycerlde composlLlon and Lhls ls LlghLly relaLed Lo Lhe specles of
1heobroma cacao Lhe counLry of lLs orlgln and even Lhe planLaLlon and meLhod of
culLlvaLlon uurlng Lemperlng process Lhe cocoa buLLer may recrysLallse from Lhe
unsLable crysLals lnLo Lhe sLable crysLals 1he mosL unsLable are Lhe and
crysLals
AparL from Lhe modlflcaLlon of Lhe crysLal sLrucLure of cocoa buLLer Lhere are
oLher changes due Lo Lhe lnfluences of Lhe processlng envlronmenL 1hey may lnclude
hydrollsaLlon wlLh a subsequenL lncrease of (ffa) free faLLy aclds and parLlal
glycerldes oxldaLlon accompanled wlLh an lncrease ln polar oxldlsed glycerldes and
subsequenL decrease of oxldaLlve sLablllLy" (kaLLenberg 1981)
1he menLloned facLors such as oxldaLlon or hydrollsaLlon have a negaLlve
effecL on Lhe physlcal properLles of cocoa buLLer however ln some exLend Lhls may
be reduced by alkallsaLlon and deodorlzaLlon processes uurlng alkallsaLlon Lhe free 3 CuallLy conLrol ln
chocolaLe lndusLry 82
faLLy aclds conLenL ls lowered buL dlglycerlde conLenL lncreases (kaLLenberg 1981)
1he deodorlzaLlon process lnfluences free faLLy aclds conLenL slgnlflcanLly whlch
decreases uurlng Lhls process Lhere are no slgns elLher for hydrolysls or for
rearrangemenL wlLh Lhe Lrlglycerlde molecules lL ls worLh Lo noLlce LhaL Lhls Lrlglycerlde composlLlon
LogeLher wlLh Lhe low conLenL of polar componenLs are Lhe
basls of Lhe unlqueness of Lhe cocoa buLLer (kaLLenberg 1981)
1he baslc LesLs carrled ouL on Lhe cocoa buLLer lnclude flavour and colour
measuremenL melLlng polnL characLerlsLlcs and LesLs for Lhe presence of adulLeranL
faLs such as hardened palm kernel oll or hardened coconuL oll (Llndley 1968)
AdulLeraLlon wlLh 8orneo Lallow (llllpe buLLers) ls dlfflculL Lo deLecL buL ls well
known Lo Lhe manufacLurers of chocolaLe (Schoen 1931 a) 1he followlng LesLs for
Lhe conLrol of Lhe sLaLe of freshness are also performed refracLlve lndex lodlne
value saponlflcaLlon value 8elcherLMelssl value olensky value and acldlLy
(Llndley 1968) AddlLlonally Lhe resldual amounLs of pesLlcldes ln cocoa buLLer are
someLlmes checked
More recenL sLandards do noL prescrlbe Lhe rules Lo follow for Lhe evaluaLlon
of Lhe cocoa buLLer quallLy Lherefore lL depends LoLally upon Lhe manufacLurer how Lo
LesL faL ln chocolaLe CallebauL for lnsLance uslng Lhe PLC for ma[orlLy of
subsLances' deLermlnaLlon says LhaL we can even Lell from whlch suppller Lhe
mlxLure of faLs comes from" 1he lndependenL CenLral LaboraLory of Lhe MlnlsLry of
Lconomlc Affalrs ln 8russels whlch deals wlLh Lhe quallLy conLrol wlLhln Lhe
confecLlonery lndusLry applles Lhe Cas ChromaLography for Lhe cocoa buLLer
evaluaLlon
3213 Sugar
Sugar belng pracLlcally (999) of a pure chemlcal subsLance of saccharose
ls sub[ecL of Lhe Sugar MarkeL 8egulaLlons wlLhln Lhe Lu13 1hese LumarkeL
regulaLlons lndlcaLe also Lhe sLandards for Lhe lndlvldual gradaLlons (krauss 1972)
ChocolaLe manufacLurers buy varlous Lypes of sugar accordlng Lo Lhe deslred
characLerlsLlcs such as colour colour ln soluLlon and ash
1herefore lf Lhe suppller of sugar ls known Lo Lhe manufacLurer and Lhe
speclflcaLlons are aLLached Lo each conslgnmenL of Lhe raw maLerlal lL seems Lo be
senseless Lo do Lhe deLalled analysls of sugar A superflclal lnspecLlon of bags for 3 CuallLy conLrol ln
chocolaLe lndusLry 83
damage or conLamlnaLlon should be ofLen performed AddlLlonally a slngle
represenLaLlve sample should be Laken from whlch a syrup should be made for Lhe
deLermlnaLlon of colour and degree of saccharose lnverslon
Whlle belng sLored ln sllo Lhe llmlL for Lhe allowed percenLage of molsLure
and sugar dusL need Lo be esLabllshed lf Lhls demand ls noL fulfllled Lhe sugar
granulaLlon may change and Lhls wlll undoubLedly have an lnfluence on Lhe sensory
characLerlsLlcs of Lhe flnal producL
3214 Mllkpowder
MllkfaL covers a slgnlflcanL parL of mllk chocolaLe lL ls one of Lhe few faLs
whlch are compaLlble wlLh cocoa buLLer buL only up Lo abouL 30 of Lhe LoLal faL
(!ordan 1986) AL Lhls level chocolaLe becomes Loo sofL for pracLlcal use wlLh
excepLlon of very cold clrcumsLances 1he Amerlcan sLandard for Lhe raLlo of nonfaL
sollds Lo mllkfaL sLaLes LhaL Lhls raLlo musL noL exceed 2231 (luA 1980) and
mlnlmum mllkfaL conLenL ln regular mllk chocolaLe ls around 366 ln Lhe
Luropean unlon law Lhe LoLal mllkfaL conLenL should be noL less Lhan 33 lor Lhe
rheologlcal properLles of chocolaLe lL ls lmporLanL Lo have an adequaLe faL conLenL of
Lhe manufacLured producL whlle uslng mllkpowder
Cne of Lhe mosL lmporLanL facLors LhaL musL be monlLored carefully ln case of
mllkpowder used for chocolaLe producLlon ls lLs mlcroblologlcal quallLy 1he
absence of Collforms and Salmonellae has Lo be assured AlLhough Lhe chocolaLe ls
consldered Lhe medlum noL sulLable for Lhe growLh of bacLerla Lhe operaLlons ln
chocolaLe processlng are noL sufflclenL for kllllng any poLenLlal mlcrobes Also
resldual lnsecLlcldes ln mllkpowder should be checked
Conslderlng sensory aLLrlbuLes of mllkpowder lL can be sald LhaL Lhe use of
mllkfaL ln chocolaLe ls of greaL slgnlflcance 1asLe LesLs whlch relaLe Lo Lhe freshness
and flavour should be carrled ouL on mllkpowder
3213 nuLs splces Lechnlcal alds and packaglng
AparL from Lhe above menLloned baslc lngredlenLs ln chocolaLe manufacLure
care musL be Laken ln oLher lngredlenLs preparaLlons such as nuLs splces Lechnlcal
alds llke leclLhln and also packaglng maLerlals lL ls lmporLanL Lo noLe LhaL especlally
splces and nuLs need mlcroblologlcal LesLlng and examlnaLlon for exLraneous fllLh" 3 CuallLy conLrol
ln chocolaLe lndusLry 84
As aflaLoxlns of fungus Asperglllus nlger were found ln many ground nuLs all
mouldy nuLs musL be carefully lnspecLed by cuLLlng Lhem and looklng for lnfesLaLlon
or dlscoloraLlon 1esLs for rancldlLy and a slze counL should also be performed
1he Luropean unlon law on addlLlves ln cocoa mass and cocoa powder
allows Lhe followlng subsLances L 322 leclLhln L 430 (a) dlsodlum dlphosphaLe
L 430 (c) sodlum polyphosphaLes L 300 sodlum hydrogen carbonaLe L 301 (a)
poLasslum carbonaLe L 303 (b) ammonlum hydrogen carbonaLe for use ln chocolaLe
producLlon (8uLkowskl eL al 1993)
322 ManufacLurlng process conLrol
1he conLrol exerclsed durlng manufacLure of chocolaLe producLs varles
accordlng Lo Lhe scale of Lhe Lechnlques used ln Lhe operaLlon lL baslcally requlres
knowledge of Lhe llkely varlaLlons of Lhe properLles of raw maLerlals ConLrol
procedure needs clear speclflcaLlons for processlng condlLlons and esLabllshed
producL characLerlsLlcs aL all sLages of manufacLure and durlng sLorage perlod known
as shelfllfe" lL slmply conslsLs of conLrolllng of reclpes and process parameLers
wlLh regard Lo worklng lnsLrucLlons
Cne of Lhe mosL slgnlflcanL facLors ln process conLrol ls speed of carrylng ouL
LesLs speed ln repeaLlng resulLs and speed ln Laklng correcLlve acLlon ln Lhls case Lhe
graphlcal recordlng of resulLs ls of greaL lmporLance as Lhey vlsuallse necessary
ad[usLmenLs LhaL musL be rapldly underLaken 1he meLhods of Lhe producL and
lngredlenLs LesLlng LhroughouL Lhe manufacLure process are fundamenLal and lL ls
consldered LhaL LradlLlonal laboraLory conLrol meLhods should be performed LogeLher
wlLh Lhe auLomaLlc checks
AnalyLlcal deLermlnaLlon of Lhe lngredlenLs should be made aL frequenL
lnLervals and carefully recorded AddlLlonally Lhe need for ob[ecLlve LesLs of Lralned
LasLe panels ls evldenL ln chocolaLe lndusLry
now dlfferenL sLages of chocolaLe manufacLure wlll be descrlbed ln deLall wlLh
Lhe alm of esLabllshlng all posslble lnfluences on quallLy changes
3221 CuallLy ConLrol olnLs ln chocolaLe manufacLure
1he followlng Lable descrlbes all sLeps ln chocolaLe manufacLure LogeLher wlLh
resulLs and some posslble parameLers whlch seem Lo have crlLlcal lnfluence on Lhe 3 CuallLy conLrol ln
chocolaLe lndusLry 83
correcLness of Lhe process course lL was prepared by Lhe Amerlcan wrlLer and
presenLs physlcal aspecLs Lo produce chocolaLe
1ab 33 Maln resulLs of each process sLep of chocolaLe manufacLure and CuallLy
ConLrol olnLs esLabllshed for Lhese sLeps
8CCLSS S1L MAln 8LSuL1S CuALl1? CCn18CL
Cln1S
1 8CAS1lnC 1 uevelopmenL of Lhe
characLerlsLlc chocolaLe
aroma
1 1emperaLure
Low roasL LemperaLures preferred
for chocolaLe producLs (93
110
0
C) or normal roasL (110
120
0
C) Charred porLlons LhaL
glve smoky flavour musL be
ellmlnaLed
2 LvaporaLlon of excess
molsLure
2 Charge of roasL
43133 kg preferred and lengLh of
Lhe roasL should be based on Lhe
Lype of bean and Lhe welghL Lo be
processed
3 PeaL changes
resulLlng ln a more
palaLable producL
(Lannlns blLLer
asLrlngenL subsLances
presenL)
3 1lme of roasLlng
1he blgger Lhe amounL of beans
Lhe longer Lhe roasLlng perlod
4 volaLlllsaLlon of
unpleasanL volaLlle
compounds llke aceLlc
acld and lLs esLers
4 Speed of coollng afLer
roasLlng
lf noL rapldly cooled overroasLlng effecLs may occur
3 urylng ouL Lhe shell
so lL becomes brlLLle and
can be easlly removed
from Lhe nlb
3 MeLhod of roasLlng
lL ls slgnlflcanL facLor as Lhls sLep
ls one of Lhe mosL lmporLanL
6 kllllng of any cacao
moLh ova and larvae LhaL
may be presenL
2 PuSklnC
WlnnCWlnC
1 roducLlon of Lhe nlbs
wlLh Lhe allowable shell
conLenL of abouL 12
1 CompleLeness of Lhe shell
removal
Shell ls dlfflculL Lo dlgesL has no
food value cannoL be easlly
ground Lo a flne mass and may
lmparL some offflavours
Lherefore lLs removal lnfluences
Lhe quallLy of Lhe flnlshed producL
3 CuallLy conLrol ln chocolaLe lndusLry 86
1ab33 conLlnued'
2 Speed of cracklng and
dehusklng
lL should be done as soon as
coollng ls compleLed ln order Lo
malnLaln Lhe aroma aL lLs peak
3 nl8 8LLnulnC 1 SLandardlsaLlon of
colour flavour
appearance and eaLlng
quallLles
1 ComposlLlon
ComposlLlon should be
esLabllshed accordlng Lo Lhe flnal
deslgnaLlon (blends for nuLs
coaLlng chocolaLe dlffer from
cream cenLre coaLlng)
2 CbLalnlng a blend LhaL
ls unlque ln flavour and
dlfflculL Lo lmlLaLe
2 8alanclng of aroma and
sweeLness
1hls ls emplrlcal balanclng of
sLrengLh asLrlngency and
blLLerness
4 MlLLlnC 1 Achlevlng flne
grlndlng ls necessary lf
cocoa powder ls Lo be
made from llquor slnce
lL ls Lhe only grlndlng lL
wlll recelve Achlevlng
Lhe requlred grlndlng
level resulLs ln Lhe beLLer
cocoa buLLer yleld and
beLLer cocoa powder
suspenslon power
1 8aLe of feed
lL musL be deLermlned and
conLrolled closely due Lo a greaL
deal of heaL LhaL may be
developed ln Lhe hammer mllls
3
MLLAnCLu8lnC
(Loday known as
mlxlng)
1 Pelps Lo compleLe
beLLer blendlng of
varlous lngredlenLs and
prepares Lhe mass for Lhe
flnal grlndlng
1 1lme and speed
1lme and speed of mlxlng
varlous lngredlenLs vary
2 roper proporLlons of
lngredlenLs
Melangeurlng ls used for speclal
effecLs on speclal producLs
when parL of Lhe mllk sollds ls
LreaLed wlLh a sLarLer Lo develop a
beLLer flavour or
when mllk sollds are lnfluenced
by some enzymes
6 8LllnlnC 1 CbLalnlng Lhe deslred
smooLhness ln
chocolaLe by
dlslnLegraLlon of
parLlcles Lo colloldal slze
1 Speed and spaclng of rollers
Speed of rollers should be
dlfferenL Spaclng of rollers musL
be kepL consLanL Lo ensure even
pressure beLween Lhem 3 CuallLy conLrol ln chocolaLe lndusLry 87
ln order Lo geL Lhe full
flavour
1ab33 conLlnued''
2 llner grlndlng ls an
lmperaLlve ln order Lo
obLaln Lhe sensaLlon of
smooLhness whlle uslng
cocoa buLLer subsLlLuLes
and sLablllsers such as
leclLhln
3 8educLlon of
chocolaLe from flneness
of abouL 01mm (Lhe
flneness of powdered
sugar) Lo flneness of
abouL 001 Lo 002 mm
7 CCnCPlnC 1 CbLalnlng a producL
wlLh greaLly lncreased
flavour smooLhness and
vlscoslLy sLablllLy ln
order Lo geL hlgh quallLy
producL
1 CuanLlLy of chocolaLe ln
conche
8esL resulLs are obLalned when
Lhe conche ls noL Loo full
2 8educed molsLure and
a conslderable quanLlLy
of volaLlle aclds
corresponds wlLh
decrease ln Lhe resldual
harshness and blLLerness
2 Slze of conche
1oo large conches are noL advlsed
3 SLablllsaLlon of Lhe
chocolaLe Lo Lhe
vlscoslLy changes by
coaLlng every parLlcle of
sugar wlLh a Lhln fllm of
cocoa buLLer
3 1emperaLure
MusL be almosL near or below Lhe
lnverslon LemperaLure" of
chocolaLe Lhls varles from abouL
37
0
C for mllk chocolaLe Lo 71
0
C
for dark sweeLs 1he lnverslon
LemperaLure ls ralsed for coaLlngs
conLalnlng leclLhln Plgher
LemperaLures are used where
carmellsaLlon ls wanLed golng
over 93
0
C for some dark sweeLs
4 lncrease ln Lhe smooLh
LasLe of Lhe maLerlal by
roundlng off Lhe sharp
edges of Lhe sugar
crysLals
4 MolsLure removal
MolsLure should be reduced Lo
approxlmaLely 30 lL has lmpacL
on Lhe sugar bloom" prevenLlon
ln Lhe fuLure 3 CuallLy conLrol ln chocolaLe lndusLry 88
1ab33 conLlnued'''
3 uevelopmenL of an
addlLlonal flavour by Lhe
oxldaLlon of Lhe cocoa
Lannlns and Lhe
lnLeracLlons of Lhe
varlous lngredlenLs
whlle sugar ls sllghLly
decomposed and
caramellsed
6 8educLlon ln Lhe
Lendency for faL bloom"
by Lhe oxldaLlon of a
small quanLlLy of cocoa
buLLer as well as by Lhe
even dlsLrlbuLlon of Lhe
lngredlenLs
8 1LML8lnC 1 AchlevemenL of a
falrly sLable sysLem
(sLable faL crysLals) by
proper melLlng and
coollng processes
1 Speed
Speed of coollng should noL be
Loo slow or Loo rapld because lf
Lhe producL ls cooled Loo slowly
large crysLals may develop lf Loo
rapldly an unsLable supercooled
llquld cocoa buLLer may be
creaLed 1hls can resulL ln faL
bloom because Lhe llberaLed parL
of heaL of crysLalllsaLlon can melL
Lhe low melLlng fracLlons of Lhe
faL and redlsLrlbuLe Lhem
2 1lme and LemperaLure
llnal hardenlng of chocolaLe
musL be waLched carefully as Lhe
hlgh cocoa buLLer conLenL
lnfluence Lhe poor heaL
conducLlvlLy of chocolaLe 1he
chocolaLe shall be sLlrred aL 49
34
0
C and Lhen cooled Lo 3032
0
C
dependlng on a Lype of producL
9 MCuLulnC 1 CbLalnlng producL of
Lhe deslred colour
flavour snap or
hardness reduced
Lendency Lo bloom
1 1emperaLure and Llme
Cood manufacLurlng condlLlons
are suggesLed as follow counLer
currenL cold alr drafL ln Lhe
coollng Lunnel and hardenlng aL a
LemperaLure of 1317
0
C for
4330 mlnuLes 3 CuallLy conLrol ln chocolaLe lndusLry 89
1ab33 conLlnued''''
2 CuanLlLy of Lhe buLLer
hardened
LlquefacLlon and hardenlng of all
Lhe faL musL be assured durlng
mouldlng lf noL unequal
dlsLrlbuLlon of cocoa buLLer
fracLlons Lakes place and
Lendency Lo bloom lncreases
10 Ln8C8lnC 1 CbLalnlng fllled
chocolaLe producLs wlLh
cenLre covered by Lhe
couverLure chocolaLe
1he lmlLaLlon coaLlngs
may also be used and
Lhese are mlxLures of
sugar cocoa and
subsLlLuLe faLs used for
Lhe medlcal purposes
malnly
1 roperLles of couverLure
chocolaLe
lL musL be properly Lempered and
cooled ln order Lo obLaln lLs besL
coverlng quallLles 1hls klnd of
chocolaLe should blend wlLh Lhe
cenLre and each Lype of coverlng
chocolaLe ls usually assoclaLed
wlLh dlfferenL Lype of cenLre
11 S1C8ACL 1 8y creaLlon of such
exLernal condlLlons
whlch prevenL unwanLed
changes ln chocolaLe
producL Lhe followlng
aLLrlbuLes may be
achleved
sugar parLlcles wlll sLay
undlssolved and Lhls wlll
prevenL sugar bloom
cocoa buLLer wlll noL
melL whlch lnfluences
Lhe faL bloom reducLlon
1 PumldlLy
ln Lhe condlLlons of hlgh degree
of humldlLy molsLure condenses
on Lhe surface of chocolaLe and
can dlssolve some of Lhe sugar ln
Lhe producL As Lhe laLer
evaporaLlon of waLer exlsLs Lhe
sugar crysLals appear as a grey
excrescence known as sugar
bloom
2 1emperaLure
lf Lhe sLorage room ls Loo warm
Lhe cocoa buLLer ln Lhe mass melLs
and expands as Lhe less dense faL
rlses Lo Lhe surface of Lhe
chocolaLe and durlng Lhe coollng
process ls solldlfled here ln Lhe
form of greylshwhlLe fllm called
faL bloom
So Schoen 1931 b 3 CuallLy conLrol ln chocolaLe lndusLry 90
3222 lnllne process conLrol
1he prlnclple of lnllne" process conLrol ls based on Lhe auLomaLlc
measuremenL of Lhe speclflc crlLlcal polnLs le physlcal or chemlcal characLerlsLlcs
such as LemperaLure vlscoslLy colour acldlLy or Lhlckness of Lhe manufacLured
producL
1he sysLem usually adopLed ln Lhe baLch producLlon of chocolaLe lmplemenLs
conLlnuous recordlng lnsLrumenLs whlch feed back slgnals Lo operaLlng valves
ad[usLlng flows of llqulds or sLeam pressure ln Lhls way a qulck correcLlve acLlon on
any defecLs occurrlng ln Lhe flnal producL may be achleved 1he esLabllshmenL of
CrlLlcal olnLs helps Lo lnLroduce approprlaLe meLhods of conLrol whlle focuslng on
Lhese polnLs CerLaln lnsLrumenLs may be lmplemenLed ln Lhls sysLem ln chocolaLe
lndusLry and a general summary of Lhe mosL lmporLanL equlpmenL ls glven below
1ab 34 lnsLrumenLs applled as Lhe lnllne" devlces ln chocolaLe manufacLurlng
and posslble appllcaLlons
lnLlnL lnS18uMLn1A1lCn MLASu8LMLn1
1 MlcromeLer CoulLer counLer
lnsLrumenLs based on Lhe scaLLerlng of
laser llghL
ChocolaLe slze parLlcles
2 vlscomeLers
8edwood lnsLrumenLs
lalllng 8all vlscomeLer
8oLaLlonal vlscomeLers
vlscoslLy of enrobed chocolaLes
ConslsLency of very Lhlck chocolaLes used
for mouldlng plplng and drops
CompleLe coverage of vlscoslLy ln fluld
and Lhlck chocolaLes
3 1hermomeLers
Mercury ln Class 1hermomeLers
8adlo 1elemeLrlc lnsLrumenLs
lnfra 8ed 1hermomeLers
1emperaLure measuremenL durlng
Lemperlng and coollng
1emperaLure lnslde Lunnels coolers eLc or
on movlng belLs ln enclosed spaces
1emperaLure measuremenL wlLhouL conLacL
wlLh Lhe producL (parLlcularly valuable for
very vlscous producLs)
4 PygromeLers
Palr hygromeLer or WeL ury 8ulb
PygromeLer
Assmann sychromeLer
8elaLlve humldlLy condlLlons ln facLory
deparLmenLs
8egarded now as a sLandard reference
hygromeLer
3 nuclear MagneLlc 8esonance (nM8) laL conLenL ln chocolaLe
Solld/ llquld phase raLlo ln cocoa buLLer
6 near lnfra 8ed (nl8) specLroscopy MolsLure assessmenL
7 pP LlecLrodes AcldlLy assessmenL 3 CuallLy conLrol ln chocolaLe lndusLry 91
8 8alances WelghL checks
9 MeLal deLecLors lorelgn maLLer checks
So Mlnlfle 1980
lf Lhe lnllne conLrol lnsLrumenLaLlon develops lL wlll be hlghly posslble Lo
reduce Lhe necesslLy of lnspecLlons and Lhus Lhe re[ecLlon of Lhe flnlshed chocolaLe
producLs whlch do noL comply wlLh Lhe sLandard
323 llnlshed producL examlnaLlon
1he rouLlne examlnaLlon of chocolaLe producLs lncludes physlcochemlcal
examlnaLlon and organolepLlc assessmenL Mlcroblologlcal LesLs are also performed
by many companles
1he Cfflclal ConLrol of loodsLuffs ln Lhe uk revealed LhaL Lhe LoLal number of
unsaLlsfacLory samples wlLhln Lhe Cakes and ConfecLlonery" caLegory was around
830 ouL of whlch 34 led Lo legal proceedlngs (le prosecuLlons) 1hls makes 6 of
LoLal cases 1he comparlson of Lhese daLa Lo Lhe hlghly bacLerlologlcal rlsky" producL
such as llquld mllk 3339 of LoLal unsaLlsfacLory samples and 67 of whlch wenL Lo Lhe
courL of [usLlce (2 of LoLal cases) changes Lhe LradlLlonal approach of Lhls problem
(1he Cfflclal ConLrol of loodsLuffs 1992)
Powever because of a very low molsLure conLenL of chocolaLe producLs
whlch lnhlblLs Lhe bacLerla growLh lL ls belleved LhaL such bacLerlologlcal problems
are noL llkely Lo arlse
3231 hyslcal chemlcal and mlcroblologlcal examlnaLlon
ln respecL of Lhe Luropean unlon leglslaLlon LesLs carrled ouL on Lhe flnlshed
chocolaLe producL may cover Lhe followlng measuremenLs
1ab 33 1he examlned parameLers ln Lhe flnlshed chocolaLe producLs LogeLher wlLh
Lhe posslble meLhods of Lhelr evaluaLlon
A8AML1L8S ASSLSSMLn1
- MolsLure conLenL urylng meLhod Carlllsher 1lLraLlon
- Cocoa buLLer conLenL ChromaLography conLlnuous exLracLlon
dllaLomeLry pulsed nM8
- arLlcle slze deLermlnaLlon ro[ecLlon mlcroscope CoulLer counLer
Laser llghL scaLLerlng meLhods
- Sugar analysls 1lLrlmeLrlc procedure
- Cocoa beans shell conLenL WelghL meLhod
- vlscoslLy vlscomeLry 3 CuallLy conLrol ln chocolaLe lndusLry 92
- nlLrogen conLenL k[eldahl meLhod
- 1race meLals (eg As b Cu) lnfrared specLroscopy ALomlc AbsorpLlon
Lmlsslon specLroscopy
- AdulLeraLlons LlecLrophoresls lmmunologlcal meLhods
1ab33 conLlnued'
- Some speclal aLLrlbuLes of Lhe
parLlcular producL (eg rum
or nuLs conLenL) WelghL meLhod
- LeclLhln PLC
- Shelfllfe CrganolepLlc assessmenL
- volaLlle componenLs Llquld chromaLography uv specLroscopy
- 8acLerla conLenL Lumac meLhod 8acLomac 8apld deLecLlon
by unA hybrldlsaLlon ( for Salmonellae spp)
- Shlnlness of chocolaLe ulfrlch phoLomeLry
So Llndley 1968 krauss 1972 Mclarlane 1994
AspecLs such as LasLe welghL and appearance are also of greaL lmporLance
1asLe ls assessed by sensory panels who should plck up any changes from sLandard
WelghL should be checked regularly for Lwo purposes overwelghL producLs reduce
proflLs of Lhe manufacLurer and underwelghL producLs are consldered as a legal
offence 1herefore devlaLlons ln welghL need Lo be waLched carefully recorded on
conLrol charLs and any shlfLs occurrlng musL be correcLed wlLhln lower and upper
llmlLs
Changes ln appearance may be checked Lo some exLend durlng processlng
and Lhls conslsLs of vlsual checks or of Lhe speclally developed measuremenLs of Lhe
producL's shelfllfe Such measuremenLs carrled ouL aL dlfferenL degrees of
LemperaLure and conslsLency ln Lhe LasLe LesLs can relaLe Lo Lhe 10 polnL quallLy scale
where each number of score lndlcaLes freshness or spollage of a slngle producL
(krauss 1972)
AnoLher lmporLanL aspecL of quallLy conLrol ln Lhe flnlshed chocolaLe producL
ls mlcroblologlcal examlnaLlon lL should be checked LhaL no spollage organlsms exlsL
ln Lhe producL 1hese mlcroblologlcal LesLs musL noL only be carrled ouL on Lhe
flnlshed producL buL lL ls necessary Lo observe good sLandards of personal and planL
hyglene as many paLhogenlc organlsms are usually lnLroduced by handllng durlng
processlng
1he agreemenLs on Lhe Lypes and level of poLenLlal spollage accepLable ln raw
maLerlals musL be esLabllshed wlLh suppllers 1he Lype of packaglng LhaL should be 3 CuallLy conLrol ln
chocolaLe lndusLry 93
used durlng LransporLaLlon Lo Lhe polnL of sale and Lhen ln whlch Lhe producL ls sold
should also be consldered
324 uefecLs ln sLored chocolaLe producLs
Whlle decldlng Lo sLore Lhe chocolaLe producLlon Lhe manufacLurer should
Lake lnLo accounL posslble facLors LhaL lnfluence Lhe flnlshed goods negaLlvely
ChocolaLe producLs should be kepL under conLrolled condlLlons 1he mosL lmporLanL
of Lhem are LemperaLure and relaLlve humldlLy
PeaL damage ls a defecL observed ln a form of whlLe faL bloom on Lhe
chocolaLe surface ln splLe of Lhe facL LhaL lL does noL presenL any harmful effecL heaL
damage defecL ls Lhe orlgln of Lhe hlghesL number of consumer complalnLs
1herefore any unsaLlsfacLory handllng such as leavlng Lhe chocolaLe ln Lhe hoL sun
whlle LransporLlng or placlng lL by a warm source musL be avolded ConLrolled
venLllaLlon of bulk sLores ls a cruclal facLor Loo
Cn Lhe oLher hand molsLure damage due Lo Lhe hlgh relaLlve humldlLy may
cause formaLlon of dlssolved sugar whlch appears as sugar bloom on Lhe surface of
chocolaLe producLs lnfesLaLlon of cocoa producLs ls Lhe nexL posslble danger 8ecause
of Lhls LhreaL sLore roLaLlons musL be performed LogeLher wlLh scrupulous cleanlng
removal of all dusL ln Lhe sLorage rooms and checks for Lhe presence of rodenLs
33 CCCu MAnulAC1u8lnC 8AC1lCLS Anu PAZA8u
AnAL?SlS Cl C8l1lCAL CCn18CL Cln1S (PACC)
S?S1LM
Codex AllmenLarlus esLabllshed Lhe Ceneral Codes of racLlce coverlng
general prlnclples of food hyglene ln Lhe facLory envlronmenL 1he maln purposes of
such codes are flrsLly proLecLlon of Lhe consumers healLh secondly assurance of
falr pracLlces ln food Lrade and Lhlrdly enhancemenL of coordlnaLlon beLween Lhe
governmenLal and nongovernmenLal organlsaLlons
331 Cood ManufacLurlng racLlces ln chocolaLe lndusLry
1he lCCCC Code of CM (1991) descrlbes a speclflc Cood ManufacLurlng
racLlces for Cocoa ChocolaLe and ConfecLlonery lndusLry 1hls documenL and Lhe 3 CuallLy conLrol ln
chocolaLe lndusLry 94
lCCCC Code of Pyglene racLlce (1991) based on PACC sysLem for prevenLlon of
Salmonellae provldes guldellnes and lndlcaLes ways of guaranLee of Lhe
wholesomeness of confecLlonery producLs
1he followlng aspecLs are covered here bulldlng requlremenLs food room
requlremenLs equlpmenL requlremenLs food wasLe and rework requlremenLs supply
and use of waLer sLeam and alr sanlLary operaLlons personnel and producLlon
aspecLs 1he documenL deflnes CrlLlcal ConLrol olnLs
Cenerally lL should be noLed LhaL ln chocolaLe producLlon all of Lhe above
facLors are lmporLanL buL Lhe mosL essenLlal are raw maLerlals assessmenL (as cocoa
beans may lnLroduce Salmonellae) conLrol of personal hyglene (SLaphylococcl spread
ouL baslcally Lhrough human hands) and envlronmenL conLrol
SLrlcL hyglene rules musL be obeyed and wlde awareness of Lhe rlsk of crossconLamlnaLlon should be
susLalned among Lhe personnel As Lhe ChocolaLe
producLlon ls consldered Lo be a dry operaLlon and waLer should only be used lf weL
cleanlng ls absoluLely requlred" (1he lCCCC Code of CM 1991) Lhe dry cleanlng
by sanlLaLlon wlLh alcoholbased dlslnfecLlon or a sLrong hypochlorlde soluLlon can be
of poLenLlal dangers and care should be Laken ln usage and sLorage of Lhese chemlcals
332 Pazard Analysls of CrlLlcal ConLrol olnLs (PACC) sysLem ln chocolaLe
lndusLry
PACC sysLem can be used as a Lool for Lhe assurance of mlcroblologlcal
producL safeLy LogeLher wlLh Lhe Code of Cood Pyglene racLlces
1he concepL of Lhls sysLem conslsLs ln deflnlng Lhe hazards whlch may exlsL
deLermlnaLlon of CrlLlcal ConLrol olnLs (CCs) esLabllshmenL of crlLlcal llmlLs
whlch musL be meL aL each CC esLabllshmenL of procedures Lo monlLor CCs
esLabllshmenL of Lhe correcLlve acLlon Lo be Laken ln case of any devlaLlons
esLabllshmenL of an effecLlve record keeplng sysLem and flnally esLabllshmenL of
procedures Lo verlfy PACC sysLem Pazard ls deflned here as
unaccepLable conLamlnaLlon growLh and/or survlval of
organlsm of concern Lo safeLy"
whlle Lhe rlsk has a followlng deflnlLlon
ellmlnaLlon of probablllLy of a hazard Lo occur" (1he
lCCCC Code of Pyglene racLlce 1991) 3 CuallLy conLrol ln chocolaLe lndusLry 93
locuslng upon Lhls sysLem Lhe producer can ln a qulck and rellable way
underLake a correcLlve acLlon ln case of any noncompllance wlLh sLandards deflned
1he rlsk of conLamlnaLlon wlLh Salmonellae due Lo lLs presence ln cocoa
beans and Lo Lhe exLernal conLamlnaLlon ls hlgh lL ls conflrmed LhaL only roasLlng lf
properly done may klll Salmonellae 1herefore Lhls sLep ls consldered Lo be Lhe
CrlLlcal ConLrol olnL 1 (CC1) whlch means LhaL Lhe exlsLlng rlsk may be overcome
here by Lhermal LreaLmenL lL ls lmperaLlve Lo use adequaLely hlgh LemperaLure durlng
Lhe roasLlng process 1he nexL CCs are CCs 2 and relaLe Lo Lhe sLeps where Lhe
posslble rlsk may only be avolded buL never LoLally ellmlnaLed
1he excellenL PACC revlew of chocolaLe manufacLure ls glven by Mazlgh
(1994) 1hls revlew descrlbes rlsk of Salmonellae and oLher facLors of conLamlnaLlon
durlng Lhe whole producLlon process lL also shows CCs and Lhe posslble rlsk
managemenL and conLrol pracLlces Pere only a shorL flow dlagram of chocolaLe
producLlon wlLh Lhe lndlcaLlon of CCs ls presenLed
llg 31 CrlLlcal ConLrol olnLs ln Lhe producLlon of chocolaLe flow dlagram
ul81? A8LA

; CC 1

CLLAn A8LA
; CC 2 Lnvl8CnMLn1




CC 2 CC 2
8AW MA1L8lALS ; ; 8LWC8k



CC 2
8AW MA1L8lALS ;
llLLlnCS
8ean cleanlng
8oasLlng
8reaklng
Wlnnowlng
Mllllng
Mlxlng
8eflnlng
Conchlng
Mouldlng
ackaglng3 CuallLy conLrol ln chocolaLe lndusLry 96



So 1he lCCCC Code of Pyglene racLlce 1991
lL should be kepL ln mlnd LhaL rework musL be processed ln a separaLe area
LnvlronmenL and oLher raw maLerlals such as fllllngs and addlLlonal lngredlenLs
should be checked for any aflaLoxlns and mould presence ersonal hyglene of
employees especlally Lhose who are ln dlrecL conLacL wlLh Lhe producLlon ls very
lmporLanL ln Lhe lSC 9000 serles of sLandards all workers ln Lhe manufacLurlng
rooms musL wear gloves Lo reduce Lhe rlsk of crossconLamlnaLlon wlLh
SLaphylococcl MovemenL from a dlrLy area Lo clean ones should be conLrolled by a
slmple sysLem of ldenLlflcaLlon of all operaLlons Lhrough colourcodlng of blns
cloLhlng and shoes
All Lhe bacLerla whlch are harmful Lo man llke paLhogenlc seroLypes of
Lscherlchla Coll coagulase poslLlve SLaphylococcl LlsLerla monocyLogenes or
Salmonellae musL be absenL aL levels equlvalenL Lo Lhe normal dally lnLake of
chocolaLe" (Mazlgh 1994)
34 CCMA8lSCn Cl CuALl1? CCn18CL S?S1LMS ln
CPCCCLA1L lnuuS18? ln 8LLCluM Anu CLAnu
1he process of quallLy conLrol ln chocolaLe lndusLry dlffers ln each facLory no
maLLer lL ls slLuaLed ln 8elglum nor ln oland All of food manufacLurlng facLorles
musL comply wlLh Lhe foodlaw on safe and hyglenlc producLlon buL as Lhe process of
food law ls ln conLlnuous developmenL Lhey do noL use Lhe same meLhods of quallLy
conLrol assessmenL ln chocolaLe producLs
Some sLandards called ln oland norms" are obllgaLory especlally Lhose
relaLed Lo Lhe healLh of food 1here ls a clear dlfferenLlaLlon beLween sub[ecL norms"
and execuLlve norms" Whlle Lhe former cover Lhe Lermlnology or classlflcaLlon of
approprlaLe producLs Lhe laLLer group of sLandards ls relaLed Lo Lhe quallLy
assessmenLs Lhrough Lhe sampllng procedures mlcroblologlcal examlnaLlon
deLermlnaLlon of chocolaLe consLlLuenLs and Lhelr characLerlsLlcs such as colour
molsLure or ash conLenL AlLhough naLlonal sLandards exlsL for chocolaLe evaluaLlon
SLorage3 CuallLy conLrol ln chocolaLe lndusLry 97
each company may use a speclflc meLhod Powever Lhere are reference meLhods
whlch are used Lo conflrm Lhe flrsL resulL
1he 8elglan slLuaLlon ls qulLe slmllar ln Lhls aspecL Accordlng Lo Lhe Senlor
Manager of CenLral LaboraLory of Lhe MlnlsLry of Lconomlc Affalrs Lhe preparaLlon
Lo use offlclal meLhods have already sLarLed ln many 8elglan laboraLorles and ls
expecLed Lo be ln pracLlse ln a few years Llme ln Lhe meanLlme Lhe laboraLorles of
many companles esLabllshed Lhelr own meLhods
ln 1990 8elglan leader of chocolaLe lndusLry CallebauL recelved Lhe lSC
9002 cerLlflcaLe as a flrsL ln Lurope As Lhls cerLlflcaLe ls glven only for four years Lhe
company goL Lhe second one ln 1994 ln CallebauL Lhe CuallLy Assurance ueparLmenL
ls dlrecLly under Lhe Ceneral Manager and ls cooperaLlng wlLh Mlcroblology
ueparLmenL 1asLe anel 8esearch uevelopmenL ueparLmenL and CuallLy ConLrol
ueparLmenL 1he company do noL lmplemenL any lnllne devlces 1hls lnformaLlon
comes from Lhe lnLervlew wlLh Lhe LnvlronmenLal CuallLy Manager on Wleze slLe
of Lhe company (1996)
1he second blggesL company ln 8elglum krafL Suchard !acobs / CLe d'Cr
recelved Lhe lSC 9002 cerLlflcaLe ln 1991 and Lhen ln 1994 AddlLlonally ln 1992
CLe d'Cr recelved an Award for Lhe lnLroducLlon of Lhe 1oLal CuallLy Assurance
rogramme CuallLy Assurance ueparLmenL reporLs dlrecLly Lo ulrecLor of
lnLernaLlonal ManufacLurlng CenLre lnllne devlces noLed are meLal deLecLors
checkwelghLers nuL shell re[ecLor based on Lhe laser llghL assessmenL of colour and
LexLure glass deLecLor for nuLs based on denslLy deLermlnaLlon and parLlcle slze
deLecLor SLuA lL ls obvlous LhaL one of Lhe company's sLraLegy ls Lhe lnvesLmenL ln
equlpmenL wlLh Lhe alm Lo save labour and also Lo lmprove quallLy
1he characLerlsLlcs of Lhe ollsh flrms dlffer ln many aspecLs ln 1996 a leader
of chocolaLe confecLlonery ln oland L Wedel SA obLalned Lhe lSC 9002
cerLlflcaLe as Lhe flrsL ollsh confecLlonery company 1he quallLy pollcy of Lhe flrm ls
as follows
We clalm Lhe acLlvlLy and lnvolvemenL ln Lhe achlevemenL of
sysLemaLlc and approprlaLe lncrease of quallLy of our producLs Lhe
responslblllLy for quallLy on all levels of Lhe organlsaLlon as a 3 CuallLy conLrol ln chocolaLe lndusLry 98
response for a sLeady lmprovemenL of our employees' skllls full
saLlsfacLlon of all Lhe expecLaLlons and needs of our cllenLs"
1he company organlsed Lhe Sensory Analysls ueparLmenL lnLroduced regular
LesLs for consumer preferences (ll Challenge programme) and also lnLroduced Cold
SLandard for chlps and baslc sweeLs (L Wedel 1994) 1he followlng parameLers
regardlng Lo Lhe quallLy of chocolaLe producLs are assessed by L Wedel Lhrough Lhe
lnllne devlces parLlcle flneness vlscoslLy faL and molsLure conLenL
Maklng comparlson Lo 8elglum experlence Wedel seems Lo be very well
prepared for Lhe lSC cerLlflcaLe 1he work lnsLrucLlons are easlly avallable for all
employees ln sulLable places rework maLerlal ls well lndlcaLed personal hyglene ls
consldered Lo be hlgh (all workers on Lhe producLlon llnes wear gloves) cards of
conLrol are developed and dlsLrlbuLed ln all measuremenL polnLs 1he general vlew ls
LhaL of an exLremely clean and well organlsed facLory Powever ln Lhe auLumn of
1993 Lhe CuallLy Assurance ueparLmenL dld noL dlrecLly reporL Lo Lhe Ceneral
ulrecLor of Lhe company buL Lo Lhe ueparLmenL of 8esearch uevelopmenL ln Lhls
aspecL Lhe company dlffers from Lhe approach of Lhe WesL Luropean manufacLurers
AnoLher ollsh company Wawel SA sLaLes LhaL keeplng LradlLlonal
excellenL quallLy of our producLs has become our greaLesL amblLlon" AL Lhe momenL
Lhe company ls ln Lhe process of preparaLlon Lo Lhe lSC 9001 cerLlflcaLe Accordlng Lo
Lhe AuLhorlsed AgenL for Lhe lnLroducLlon and MalnLenance of CuallLy Assurance
sysLem whlch relaLe Lo Lhe lSC 9001 Lhe declslon abouL Lhe comlng forward wlLh Lhe
peLlLlon for Lhls cerLlflcaLe wlll probably Lake place ln SepLember 1996 CuallLy
ConLrol ueparLmenL LogeLher wlLh Lhe AuLhorlsed AgenL reporL Lo Lhe roducLlon
ulrecLor Powever lL ls worLh Lo noLe LhaL Wawel SA was a flrsL company ln Lhe
confecLlonery secLor ln oland whlch sLarLed Lhe Mlcroblologlcal LaboraLory ln
1977
CallebauL may be an excellenL example of a company wlLh a hlghly developed
quallLy conLrol sysLem 1he Lable below presenLs Lhe comparlson of quallLy conLrol
pracLlces ln CallebauL and Wawel companles le Lhe range of analyses performed for
Lhe evaluaLlon of chocolaLe producLs lL should be noLlced here LhaL Lhe analyses of
CallebauL relaLe Lo Lhe lndusLrlal chocolaLe evaluaLlon whlle analyses of Wawel are
llnked Lo Lhe consumer chocolaLe producLlon 1he range of analyses performed by 3 CuallLy conLrol ln
chocolaLe lndusLry 99
Wawel seems Lo be very wlde 1he company does noL have LasLe panel for a Llme
belng buL has plans for lLs lnLroducLlon ln Lhe nexL year
1ab 3 6 1he comparlson of quallLy conLrol pracLlces ln CallebauL and Wawel SA
accordlng Lo Lhe raw maLerlals assessmenL quallLy ln producLlon pracLlces flnal
quallLy conLrol and some requlremenLs for sLorage of flnlshed producLs
CuALl1? Cl 1PL 8AW MA1L8lALS
8AW MA1L8lAL AnAL?SlS Anu A8CvAL
CALLL8Au1 WAWLL SA
1 Cocoa buLLer uynamlc seLLlng
uvspecLrum
Sensory check
uynamlc seLLlng
MolsLure conLenL
lree faLLy aclds
MelLlng polnL LemperaLure
8efracLlve lndex
lodlne value
SaponlflcaLlon value
krelss meLhod for
eplhydryne aldehyde
CrganolepLlc assessmenL
Peavy meLals As b Cd
Cu Zn Sn Pg nl le
2 8uLLer oll Sensory check
1oLal plaLe counL (1C)
LnLerobacLerlaceae
CerLlflcaLe of analysls
noL used
3 owdered
mllk
MolsLure conLenL
1oLal faL free faL
llneness
1oLal plaLe counL (1C)
?easL and moulds
LnLerobacLerlaceae
SLaphylococcl
SLrepLococcus faecalls
Salmonella per 1300 g
Sensory check
CerLlflcaLe analysls
CrganolepLlc assessmenL
MolsLure conLenL
AcldlLy
laL conLenL
LnLerobacLerlaceae
Salmonellae per 23 g
SLaphylococcus aureus
LnLerococcus
?easLs and moulds
1oLal plaLe counL (1C)
4 Cocoa beans Checks for llve pupae
moLhs humld or lnfesLed
bags abnormal smells and/or
appearance
Checks for fermenLaLlon or
defecLs on 100 beans
MolsLure conLenL
Colour of Lhe whole beans
1asLe and odour of whole
beans and kernels
LxLraneous fllLh
8roken beans 3 CuallLy conLrol ln chocolaLe lndusLry 100
WelghL waLer conLenL faL
and bean husk
Sensory check on raw and
roasLed beans
SlaLy beans
Mouldy beans
lnfesLed beans
llaLy beans
1ab36 conLlnued'

3 Cocoa powder MolsLure conLenL and faL
1oLal plaLe counL (1C)
LnLerobacLerlaceae
?easLs and moulds
SLrepLococcus faecalls
Salmonellae per 1300 g
MolsLure conLenL
laL conLenL
AcldlLy
SedlmenLaLlon
characLerlsLlcs
Peavy meLals Cd b As
Pg Cu Zn Sn
1oLal plaLe counL (1C)
Moulds and ?easLs
LnLerobacLerlaceae
SLaphylococcus aureus
Salmonellae per 23 g
6 Sugar LxlL check reporLs from
manufacLurer range of
granule slze
range of granule slzes
Check for free lron
MolsLure conLenL
CranularlLy
lerromagneLlc admlxLure
Saccharose
7 laLs Sensory analysls
1rlglycerlde composlLlon
Solld faL conLenL
CrganolepLlc assessmenL
MelLlng polnL
lree faLLy aclds
uynamlc seLLlng
krelss meLhod
8 LeclLhln 1asLe
LffecL on rheology ln
chocolaLe
LnLerobacLerlaceae
Salmonellae per 23 g
CerLlflcaLe of analysls
CrganolepLlc assessmenL
hosphollplds conLenL
Acld value ln aceLonlLrll
exLracLlon
Lea value
MolsLure conLenL
volaLlle componenLs conLenL
Salmonellae per 23 g
LnLerobacLerlaceae
9 nuLs Check for llve pupae
moLhs humld or lnfesLed
bags mould abnormal odour
and/or appearance
MolsLure and faL conLenL
Check for dlsease and vlsual
lnspecLlon
Mlcroscoplc check for
dlsease
CrganolepLlc assessmenL
Check of mycoLoxln
analysls cerLlflcaLe
MolsLure and faL conLenL 3 CuallLy conLrol ln chocolaLe lndusLry 101
10 Cocoa mlxLure of
powdered mllk and
cocoa buLLer
Peavy meLals (b Cd Pg)
esLlclde resldues noL used
1ab36 conLlnued''
CuALl1? ln 8CuuC1lCn
AnAL?SlS
CALLL8Au1 WAWLL SA
1 Cocoa preparaLlon
producLlon of Lhe cocoa
llquor
nlbs ln husks and vlce
versa
MolsLure and faL conLenL
arLlcle slze maLerlal
reLalned on 70 m sleve
vlscoslLy
nlbs ln husks and vlce
versa
MolsLure and faL conLenL
arLlcle slze checks
2 ManufacLure of
chocolaLe and nuL
producLs
- All producLlon
llnes
Check aL each sLage of
composlLlon mlxlng Llme
conslsLency
Check durlng reflnlng
phase of pressure
LemperaLure
Check durlng conchlng
of conslsLency
LemperaLure
Llnear vlscoslLy of all
producLs (Casson plasLlc
vlscoslLy and yleld value
lf requlred)
Check on flneness for
flnlshed chocolaLe
- nuLs
rocess checks roasLlng
LemperaLure roasLlng Llme
lllC (llrsL ln llrsL CuL)
Check of cocoa mass
flneness durlng Lhe reflnlng
Check on LemperaLure and
Llme of conchlng
vlscoslLy afLer conchlng
Check on Lhe accuracy of
Lemperlng process
MolsLure conLenL before
and afLer roasLlng
1asLe before and afLer
roasLlng
3 Mouldlng Lhe
chocolaLe
Checks appearance
welghL meLal deLecLlon
Appearance
neL welghL
Accuracy of useby daLe 3 CuallLy conLrol ln chocolaLe lndusLry 102
1ab36 conLlnued'''
llnAL CuALl1? CCn18CL
AnAL?SlS
CALLL8Au1 WAWLL SA
Lnd producL laL conLenL
1oLal plaLe counL (1C)
?easLs and moulds
LnLerobacLerlaceae
Salmonellae
Peavy meLals (b Cd
Pg)
ConslsLency and
vlscoslLy
ComposlLlon
llneness
neL welghL
MolsLure conLenL
AcldlLy
LxLracLed faL conLenL
1oLal laLe CounL (1C)
?easL and moulds
LnLerobacLerlaceae
Salmonellae
Peavy meLals (b Cd Pg
As Cu Zn Sn)
vlscoslLy
ComposlLlon sugar
addlLlves (nuLs fllllngs
asparLame)
llneness
neL welghL
CrganolepLlc assessmenL
8LCul8LMLn1S lC8 S1C8ACL Cl llnlSPLu 8CuuC1S
CALLL8Au1 WAWLL SA
1 1emperaLure 1220
0
C max 18
0
C
2 1lme Moulded chocolaLes
laln chocolaLe 24 monLh
Mllk chocolaLe 18 monLh
WhlLe chocolaLe 12 monLhs
Compound coaLlng and nuL
producLs 12 monLhs
Solld chocolaLes
laln chocolaLe 12 monLhs
Mllk chocolaLe 69 monLhs
3 8elaLlve humldlLy 70 max 73
So CallebauL CuallLy SysLem 1994 Wawel lnformaLlon recelved ln 1996
33 8LCLn1 Lu8LCuLA1lCnS 3 CuallLy conLrol ln chocolaLe lndusLry 103
ln Lhe consequence of MuLual 8ecognlLlon ln Lhe Lu whlch goes back Lo
1979 Cassls de ul[on" precedence Lhe free Lrade wlLhln Lhe Lu was achleved and
sLrlcL rules ln some Member SLaLes were changed by more permlsslve regulaLlons
1hese changes ln Lhe Lu Lrade may presenL rlsk of decreaslng food quallLy and safeLy
ln order Lo meeL Lhese LhreaLs Lhe Commlsslon lssued Lhe followlng regulaLory
dlrecLlves for food safeLy and quallLy
331 uenomlnaLlon of roducL Crlgln and Ceographlcal lndlcaLlon
Accordlng Lo Worley eL al (1993) quallLy dlfferenLlaLlon ls deflned by Lhe LC
regulaLlons n 2081 and 2082 of 1992 1he purpose of Lhese regulaLlons are Lo
enhance Lhe value of producLs whlle provldlng consumers wlLh clearly sLaLed
lnformaLlon concernlng orlgln and processlng meLhods" 1hese regulaLlons cover Lhe
followlng Lhree aspecLs
1 uenomlnaLlon of orlgln (uC) whlch applles Lo Lhe producLs denomlnaLed wlLh
Lhe name LhaL comes from
- 1he counLry or reglon where Lhe raw maLerlal orlglnaLes
- 1he counLry or reglon Lo whlch Lhe quallLy ls relaLed
- 1he counLry or reglon where Lhe producL ls processed (lncludlng Lhe orlgln of raw
lngredlenLs)
2 Ceographlcal lndlcaLlon (lC) whlch ls slmllar Lo uC buL applles Lo broader
reglons 1hls deslgnaLlon lndlcaLes Lhe producL whlch conLaln raw lngredlenLs
from Lhe areas whlch are noL lnslde Lhe speclfled geographlcal area
3 uenomlnaLlon of speclflclLy whlch provldes LC cerLlflcaLlon abouL Lhe
unlqueness of Lhe producL ln such a way LhaL one or more lLs characLerlsLlcs are
ouLsLandlng ln comparlson Lo slmllar producLs
1o obLaln Lhe above deslgnaLlons Lhe manufacLurer musL follow a producLlon
pracLlces order" ln whlch Lhe characLerlsLlcs of Lhe producL and meLhod of lLs
producLlon are clearly deflned 1he reglsLraLlon form may be obLalned from Lhe
assoclaLlons of producers and/or processors ln each LC naLlon and Lhe whole
procedure ls conLrolled by Lhe LC Commlsslon 3 CuallLy conLrol ln chocolaLe lndusLry 104
1he above deslgnaLlons may enhance Lhe value of dlfferenLlaLed producLs and
provlde opporLunlLy for Lhose flrms whlch clalm dlsLlncL producL aLLrlbuLes Powever
on Lhe oLher hand Lhey may lnLroduce economlc rlsk Lhrough Lhe followlng aspecLs
- MarkeL myopla parLlcularly ln ldenLlfylng changes ln demand
- ulfflculLy ln adopLlng new Lechnologles of producLlon
- ulfflculLy ln reallslng economles of slze" (Worley eL al 1993)
332 Labelllng 8egulaLlons
1wo dlrecLlves relaLed Lo Lhe labelllng requlremenLs ln foodsLuffs were lssued
by Lhe Luropean unlon 1he general alm of Lhese regulaLlons ls Lo avold Lechnlcal
barrlers Lo free Lrade and enhance compeLlLlon among Lhe Lu naLlons 1he Luropean
unlon law prescrlbes Lhe followlng characLerlsLlcs of a proper label producL name
quanLlLy loL number (baLch number) name of manufacLurer composlLlon orlgln of
lngredlenLs meLhod and locaLlon of processlng ln 8elglan food law Lhe flrsL four
characLerlsLlcs are mandaLory whlle Lhe composlLlon le lngredlenL llsL and oLher
above menLloned characLerlsLlcs are opLlonal 1he use by" daLe and some
lnsLrucLlons whlch appear on Lhe 8elglan chocolaLes are also opLlonal and lefL up Lo
Lhe company's declslon Powever some chocolaLe companles such as CallebauL or
krafL !acobs Suchard say LhaL Lhey musL be prepared when Lhe naLlonal law ls
changed" Lherefore Lhey show almosL all Lhese characLerlsLlcs on Lhelr labels ln
oland Lhe obllgaLory lnformaLlon on Lhe food label are name of Lhe producL name
and address of manufacLurer besL before daLe (daLe of mlnlmum durablllLy) loL
number number of sLandard Lo whlch Lhe producL was manufacLured lngredlenLs
llsL neL welghL and counLry of manufacLurlng (Appendlx 1)
Accordlng Lo Lhe Lu dlrecLlves Lhe labels whlch aLLempL unwarranLed producL
dlfferenLlaLlon wlLh Lhe false clalms of some of Lhe producLs characLerlsLlcs are
prohlblLed AddlLlonally labels musL noL lndlcaLe any of Lhe aLLrlbuLes LhaL may
prevenL help or make easler Lo LreaL some dlseases lL seems Lo be obvlous LhaL
overall soclal welfare may lncrease lf Lhe consumer has a wlder cholce of foods
Powever he musL be properly lnformed by Lhe adequaLe label conLenL lf noL he wlll
feel mlslead confused or dlssaLlsfled 3 CuallLy conLrol ln chocolaLe lndusLry 103
333 Parmonlsed SafeLy and Pyglene SLandards for lmporLed roducLs
ulrecLlve 92/39 of 1993 harmonlses Lhe rules LhaL concern Lhe producL safeLy
conLrol and requlres each LC sLaLe Lo conLrol an lmporLed producL's conformlLy Lo
LC regulaLlons ln Lhe absence of speclflc rules for Lhe parLlcular producL" (Worley eL
al 1993) lL may be sald LhaL Lhe Slngle lnLernal MarkeL whose deflnlLlon ls "an area
wlLhouL fronLlers ln whlch Lhe free movemenL of goods persons servlces and caplLal
ls ensured" (accordlng Lo Lhe Slngle Luropean AcL 1987) has necesslLaLed a range
of hyglene ulrecLlve requlremenLs as from 1 !anuary 1993 food produced ln one
Member SLaLe may be freely markeLed ln all Lhe oLher Lu naLlons 8aslcally Lhere are
Lwo Lypes of hyglene conLrol ulrecLlves PorlzonLal ulrecLlves" whlch are Lhe
general basellne hyglene sLandards and may be appllcable Lo any food buslness and
verLlcal ulrecLlves" whlch apply Lo Lhe speclflc producL and cover sLrlcLer conLrols
ln areas of hlgher rlsk probablllLy 1hese do noL cover chocolaLe lndusLry as low rlsk
producLlon
llnally Lhe mosL lmporLanL facLor ln Lhe quallLy conLrol ls Lhe consumer
hlmself 1he consumer seLs up Lhe deslred sLandard chooses Lhe speclflc producL
accepLs or re[ecLs lL he pays Lhe reLaller producer and manufacLurer and ls changlng
hls needs wlshes and preferences wlLhouL any former warnlng6 1asLe and sensory analysls of
chocolaLe 107
6 1AS1L Anu SLnSC8? AnAL?SlS Cl CPCCCLA1L
nowadays LasLe of chocolaLe ls known almosL Lo everybody Myrlad Lypes of
chocolaLe avallable Lhrough Lhe world compeLe as far as LasLe flavour and quallLy of
Lhls unlque producL ls concerned Leaders of Lhe chocolaLe lndusLry Lry Lo aLLracL
poLenLlal consumers by varlous pracLlces 1hese may be unusual LasLe exLraordlnary
appearance quallLy assurance mark or capLlvaLlng prlce lor many consumers
however Lhe prlce do noL need Lo be very low
ls lL a Lyplcal LasLe or maybe anoLher characLerlsLlc feaLure LhaL we remember
and assoclaLe wlLh a parLlcular klnd of chocolaLe? Would lL be easy for each of us Lo
answer a slmple quesLlon whaL ls your preferable brand and Lype of chocolaLe? May
be second parL of Lhls quesLlon ls answered lmmedlaLely by ma[orlLy of us buL would
lL be so obvlous for brand preferences?
61 ln18CuuC1lCn 1C 1AS1LS Cl CPCCCLA1L
Why ls Lhe Luropean chocolaLe so dlfferenL from Lhe Lngllsh or Lhe LasL
Luropean one?
A loL of facLors affecL Lhe answer Lo LhaL quesLlon ln splLe of Lhe facL LhaL
Lhere ls almosL nobody who can fully explaln Lhls phenomena we wlll Lry Lo lndlcaLe
here some of Lhe posslble lnfluences ln Lhe ma[orlLy of dlfferenL classlflcaLlon
sysLems such as ollsh sLandard enLlLled Wyroby Cuklernlcze 1rwale 8adanla
CrganolepLyczne" (1970) (uurable ConfecLlonery roducLs CrganolepLlc
AssessmenL) LasLe ls percelved as Lhe mosL lmporLanL facLor and scores Lhe hlghesL
percenLage value among all facLors whlch conLrlbuLe Lo Lhe LoLal quallLy of chocolaLe
ln Lhe currenL approach Lhe dlfference ln LasLe ls explalned from Lwo dlfferenL
polnLs of vlew 1he flrsL ls Lhe ob[ecLlve on Lechnology polnL of vlew 1he ldea ls Lo
analyse Lhe lngredlenLs and Lo conslder Lhe posslble change of Lhe componenLs Lo
produce chocolaLe 1he second ls Lhe sub[ecLlve consumer polnL of vlew 8y means
of sensory analysls LasLe of dlfferenL klnds of chocolaLe by a group of consumers ls
lnvesLlgaLed SLep by sLep Lhe aLLrlbuLes of slx brands of chocolaLe are analysed and 6 1asLe and
sensory analysls of chocolaLe 108
Lhe dlfference ln percepLlon ls noLlced llnally some concluslons are made from Lhe
LasLe panel analysls
62 lnC8LulLn1S Anu 8CCLSSlnC MAkL 1AS1L Cl
CPCCCLA1L
1asLe may be lnfluenced noL only by lngredlenLs buL also maLerlals ln conLacL
wlLh chocolaLe lL may be changed dlameLrlcally durlng processlng and sLorage Llme
Pere we conslder only Lhe maln lngredlenLs cocoa beans sugar and mllk lL ls also
well known LhaL some parLlcular addlLlons glve a speclflc LasLe Lo chocolaLe
AddlLlonally emphasls on fermenLaLlon and roasLlng of cocoa beans as a fundamenLal
facLors lnfluenclng LasLe of chocolaLe ls presenLed
621 Cocoa beans
1he blggesL poLenLlal lnfluence on flavour of chocolaLe producLs ls consldered
Lo come from Lhe cocoa beans 1here are many boLanlcally dlfferenL cocoa beans
1he maln varleLles are lorasLero and Crlollo whlch dlffer ln flavour and aroma
- lorasLero general flllerLype of bean glves Lhe characLerlsLlc sLrong cocoa
flavour and lncllnes Lo be blLLer
- Crlollo a varleLy of Lhe flnegrade flavours may be varlable buL ls generally
llghLcoloured and conLrlbuLe Lo Lhe unlque mlld and nuLLy flavour
AparL from Lhese baslc Lypes of cocoa beans Lhere are many hybrlds
consldered as lorasLero Lypes llke naclonal and Arrlba LhaL have dlsLlncLlve aromaLlc
floral noLes (!ackson 1994)
lL should be remembered LhaL abouL 34 of all exporLs come from lvory
CoasL and Chana and LhaL has a paramounL lnfluence on LasLe of Lhe Luropean
chocolaLe (nuLLall 1994) Crowlng condlLlons and culLlvaLlon as well as dlfferences
ln handllng and fermenLaLlon processes are slgnlflcanL for LasLe of flnal producL Lach
locaLlon provldes lLs lndlvldual flavour and Lhus Lhe overall flavour of some
chocolaLe changes as new sources and Lypes of cocoa beans are lnLroduced 1he
followlng Lable conslders Lhe counLrles of cocoa beans orlgln and Lhe generally
accepLed flavours and aromas 6 1asLe and sensory analysls of chocolaLe 109
1ab61 Sources and shorL characLerlsLlcs of cocoa beans
MA!C8
SCu8CLS
CPA8AC1L8lS1lCS
8razll Acldlc ln naLure wlLh smoke bacon" noLes
nlgerla Cenerally good allround beans buL lack dlsLlncLlve flavour
Chana Slmllar Lo nlgerla buL flavour consldered ln some clrcles a
llLLle beLLer Lhan nlgerla
new Culnea A flnegrade aroma bean buL quallLy varles beLween esLaLes
1rlnldad A goodquallLy bean wlLh some parLlcularly flne flavour
has varled over Lhe years
venezuela Some goodquallLy flavours (Crlollo) buL crops of lower
grade have been known
lvory CoasL A varlable quallLy crop weaker ln flavour Lhan nlgerla or
Chana
Malaysla very acldlc ln naLure wlLh weak cocoa flavour
Cameroon ulfferenL flavours Lo nlgerla and Chana ls varlable and
smoklness ls prevalenL
Slerra Leone ls generally underfermenLed and has green noLes
So !ackson 1994
622 Sugar
1he nexL baslc lngredlenL of every chocolaLe ls sugar ln ma[orlLy Lhe cane
sugar comes from lu[l MaurlLlus Lhe WesL lndles and Cuba lL should be noLed LhaL
some counLrles do noL lmporL sugar and depend on Lhe naLlonal sugarbeeL
producLlon llke oland does
Sugar conLrlbuLes Lo Lhe flavour and Lhe change of lLs conLenL from 1 Lo 2
has a greaL lnfluence on Lhe sweeLness and LoLal cosL of chocolaLe producLlon ln dark
chocolaLes sugar ls added for flavour purposes as Lo reduce Lhe blLLerness of cocoa
sollds lL can also have an effecL on processlng Lechnlques llke caramellzaLlon ln mllk
chocolaLe 1he process ls parLlcularly lmporLanL ln crumbbased chocolaLes malnly of
Lhe Lngllsh orlgln Whlle mosL of Lhe processlng ls done conLlnuously under
vacuum mllk proLeln and sugar undergo a chemlcal change called Malllard reacLlon
and Lhe obLalned mass Lakes a Lyplcal mlld caramellsed flavour 6 1asLe and sensory analysls of
chocolaLe 110
623 Mllk
1he Lhlrd consLlLuenL mllk ls essenLlal Lo flavour colour and LexLure lL also
lnfluences Lhe glass and shelf llfe of chocolaLe producLs
lL ls lmporLanL Lo noLe LhaL mllk chocolaLe ls Lhe mosL popular among all Lypes
of chocolaLe and lLs nuLrlLlonal value ls hlgher Lhan of dark sweeL chocolaLe 1haL ls
shown ln Lhe followlng Lable
1ab62 nuLrlLlonal comparlson of mllk chocolaLe and dark sweeL chocolaLe on a
100g basls
nu18lLn1 uA8k SWLL1
CPCCCLA1L
MlLk
CPCCCLA1L
Calorles 340 340
roLeln (g) 62 81
laL (g) 302 309
1oLal carbohydraLe (g) 606 377
Crude flbre (g) 10 11
Sodlum (mg) 10 73
oLasslum (mg) 340 410
Calclum (mg) 19 201
hosphorus (mg) 160 310
Magneslum (mg) 113 63
lron (mg) 21 11
Zlnc (mg) 13 13
Copper (mg) 08 04
Manganese (mg) 08 03
vlLamln A (lu)* 20 60
1hlamlne (mg) 002 008
8lboflavln (mg) 024 036
nlacln (mg) 067 036
*lu lnLernaLlonal unlLs expressed as 06 g of pure caroLene
So Pershey 1986
AddlLlon of mllk enhances Lhe nuLrlLlonal value of mllk chocolaLe because of
Lhe lncreased conLenL of mllk proLelns Calclum hosphorus oLasslum and also
vlLamlns A and 8 1he only negaLlve lmpacL on Lhe nuLrlLlonal value of mllk
chocolaLe ls Lhe lncreased conLenL of Sodlum alLhough lL can be modlfled
accordlngly Lo Lhe lndlvldual producL formulaLlon
8aslcally Lhere are Lhree dlsLlncL mllk flavours due Lo Lhe usage of Lhree
dlfferenL sLaLes of mllk fresh maLured and processed mllk 6 1asLe and sensory analysls of chocolaLe
111
Whlle preparlng a chocolaLe from fresh mllk Lhe producer Lakes advanLage of
capLurlng Lhe orlglnal flavours of fresh mllk Powever Lhls process ls very rare
MaLured mllk can be enzymaLlcally or mlcroblologlcally changed or rlpened
1haL Lype of mllk wlLh a flavour descrlbed as barnyard" or cheesy" has been used
ln Lhe uSA for many years 1he flavours are known as Lhe Amerlcan Lype of
chocolaLe flavours and are also known as lypolyzed flavours due Lo Lhe lypolyzaLlon
of mllkfaL lnLo Lhe free faLLy aclds by llpase enzymes Pere a sensaLlon of rlchness ls
deLecLed aL low levels of lypolysls because of Lhe unlque faLLy acld composlLlon of
mllkfaL AddlLlonally cream and buLLery flavours are deLecLable as Lhe lypolysls
reacLlon lncreases and a cheesy flavour becomes a characLerlsLlc one aL Lhe hlgher
degrees of Lhe process (nelson 1972) 1he ma[or free faLLy aclds conLrlbuLlng Lo Lhls
Lype of flavour are buLyrlc caprolc and caprlc aclds (klnsella 1970) AlLhough Lhls
reacLlon ls undeslrable ln mosL food producLs lL provldes a unlque and lmporLanL
funcLlonallLy of Lhe mllkfaL ln mllk chocolaLe of Amerlcan orlgln
1he Lhlrd Lype of mllk whlch may be used ln Lhe process of chocolaLe
manufacLure ls processed mllk Pere Lhe flavours are obLalned whlle fresh mllk ls
cooked ln Lhe presence of sugar as Lo creaLe condensed mllk 1he flavours whlch are
developed due Lo Lhe prevlously menLloned Malllard reacLlon mlghL be found ln
many Luropean Lypes of chocolaLe confecLlonery uurlng Lhls reacLlon varlous
degrees of roasLed or caramel Lype flavours are creaLed A caramel Lype flavour ls
consldered Lhe mosL popular worldwlde flavour and ls very dependenL on LemperaLure
and Llme resulLlng ln key flavour componenLs such as furfurol and malLol
nowadays Lwo ma[or forms of mllk are used ln mllk chocolaLe producLlon
Spraydrled wholemllk powder and sweeLened condensed mllk whlch ls used Lo
manufacLure of Lhe mllk crumb 1here ls a debaLe over Lhe years on Lhe dlfferences
beLween Lhe flavours of spraydrled mllk powders and rollerdrled powders 1he
problem of spraydrled whole mllk ls LhaL Lhe mllkfaL ls largely absorbed lnslde Lhe
lacLoseproLeln sLrucLure of Lhe drled mllk parLlcle (Musser 1970)
A rollerdrled wholemllk powder ls more funcLlonal Lhan spraydrled one
because of Lhe facL LhaL approxlmaLely 90 of Lhe mllkfaL ln rollerdrled mllk ls
avallable as free faL ln comparlson Lo 36 of LhaL avallable ln spraydrled meLhod
1he resulL of Lhls dlfference ls LhaL mllk chocolaLe made from spraydrled mllk 6 1asLe and sensory
analysls of chocolaLe 112
powder requlres Lhe use of 23 addlLlonal expenslve cocoa buLLer Lo malnLaln Lhe
handllng properLles durlng manufacLure 1here are also dlfferences ln Lhe mouLhfeel
percepLlons of Lhe flnal producL (verhey 1986) 1he followlng flgure summarlses Lhe
paLhs of mllk processlng for producLs whlch flnd Lhe appllcaLlon ln chocolaLe
manufacLure
llg61 Mllk producLs used ln chocolaLe manufacLure and paLhs of Lhelr preparaLlon
Mllk SweeLened condensed mllk Mllk crumb
cooked or
processed Wholemllk powder

Spraydrled
Wholemllk powder
8ollerdrled
Comlng back Lo Lhe Lypes of mllk used ln chocolaLe lndusLry lL has Lo be noLed
LhaL large manufacLurers are more llkely Lo produce mllk crumb whlle smaller
companles are wllllng Lo purchase wholemllk powder for mllk chocolaLe producLlon
Mllk powder chocolaLe ls usually more bland LasLlng llghLer ln colour sllghLly dryer
and sofLer LexLured 1he mosL common flavour conLrlbuLlons by wholemllk powder
are aldehydes keLones and carbonyls formed by Lhe auLooxldaLlon of mllkfaL
Accordlng Lo klnsella (1970) lacLose and pyrazlnes may also conLrlbuLe Lo flavour
MllkfaL of wholemllk powder glves a Lyplcal smooLh flavour and LexLure ln
mllk chocolaLe lL has an lmpacL on sofLenlng properLles and low vlscoslLy and
moreover provldes economlc advanLages slnce lL ls less cosLly Lhan cocoa buLLer
(!ordan 1986) AddlLlonally lL prevenLs faL bloom and lLs more polar componenLs
such as phosphollpldes and monoglycerldes acL as emulslflers (klnsella 1970)
Powever Lhe mosL funcLlonal acLlon of mllkfaL ln wholemllk powder ls perhaps lLs
ablllLy Lo become parL of Lhe conLlnuous faL phase as a resulL of lLs compaLlblllLy wlLh
cocoa buLLer 6 1asLe and sensory analysls of chocolaLe 113
1he flnal funcLlonallLy of mllk powder ln chocolaLe ls ln provldlng a llghLer
colour 1hls ls lnfluenced by a number of facLors lncludlng mllk conLenL parLlcle
slze chocolaLe llquor conLenL faL conLenL cocoa bean processlng and denslLy Mllk
chocolaLe made from mllk powder ls llghLer ln colour Lhan chocolaLe made from mllk
crumb because of Lhe hlgher amounL of alr presenL ln spraydrled mllk
ln concluslon lL ls belleved LhaL mllk powder chocolaLes usually possess a
lower LoLal flavour proflle Lhan mllk crumb chocolaLes (PeaLhcock 1987) 1haL ls
due Lo Lhe mllk sollds ln powder form whlch are less llkely Lo undergo reacLlons wlLh
oLher componenLs such as sugars as a cerLaln amounL of waLer ls requlred for
flavour reacLlons lor Lhls reason some manufacLurers reconsLlLuLe mllk ln powder
form lnLo a condensed mllk form and Lhen reprocess lL lnLo mllk crumb
A Lyplcal mllk crumb composlLlon conslsL of 2633 wholemllk sollds 13
18 chocolaLe llquor and 3063 sucrose (Campbell avlasek 1987) 1echnology
of mllk crumb producLlon ls based upon maklng sweeLened condensed mllk addlng
cocoa mass (llquor) and Lhen drylng Lhe mlxLure under vacuum 1he molsLure
conLenL ls reduced Lo a low level of abouL 12
A ma[or advanLage of mllk crumb ls lLs superlor keeplng quallLy whlch ls
aLLrlbuLed Lo Lhe naLural anLloxldanLs ln Lhe chocolaLe llquor porLlon and ln Lhls form
mllk crumb may be sLored for subsequenL use ln chocolaLe some monLhs laLer 1haL
lmplles anoLher advanLage LhaL ls Lhe cosL beneflL 1he long shelf llfe of mllkcrumb
means LhaL lL ls normally avallable aL lower cosLs and Lhen lL can be sLored agaln 1he
nexL advanLage of mllk crumb relaLes Lo easlness of developmenL of varlous mllkbased flavours and Lo
Lhe nearly LoLal avallablllLy of free mllkfaL
llavours developed durlng Lhe crumb manufacLurlng process resulL from
breakdown of unsaLuraLed bonds by oxygen 1hey may be offenslve by Lhemselves
buL afLer blendlng wlLh oLher flavours presenL ln mllk chocolaLe become
characLerlsLlcally pleasanL noLes (Campbell Cllmore 1983)
ln Lhe end lL should be lndlcaLed LhaL experlmenLs wlLh whey and caselnaLe
subsLlLuLes of mllk had been done and Lhe researchers found Lhe ob[ecLlonable
flavours ln such chocolaLes (Mohler eL al 1981)
1he lnLervlews wlLh 8elglan and ollsh chocolaLe companles show LhaL all of
Lhem use spraydrled wholemllk powder 1he rollerdrled meLhod ls percelved as 6 1asLe and sensory
analysls of chocolaLe 114
more expenslve and noL used by ollsh chocolaLe manufacLurers Crumb based
chocolaLes are Lyplcal as far as Lngllsh producers are consldered
624 rocesslng
noL only raw maLerlals lnfluence Lhe Lrue chocolaLe flavour buL also all
processes lnvolved ln preparaLlon of cocoa beans and preparaLlon of cocoa llquor are
of greaL lmporLance
1he flrsL fundamenLal sLages of chocolaLe aroma formaLlon are fermenLaLlon ln
Lroplcal condlLlons and roasLlng 1he naLure of flavours depends also on Lhe degree of
roasL Lhe exLracLlon meLhod and Lhe slmple facL wheLher ls lL obLalned from alkallsed
or unalcallsed nlb uurlng Lhe roasLlng process many volaLlle compounds of cocoa
beans are developed 1he ma[or componenL of Lhe exLracL (by hexane) ls llnalool
LogeLher wlLh a varleLy of aclds and esLers Around Lhe end of 1960s number of
ldenLlfled volaLlle compounds rose Lo 200 (klrk Sawyer 1991) Cne of Lhe research
works shows LhaL amlno aclds and sugars are connecLed wlLh Lhe formaLlon of
aroma" compounds AddlLlonally Lhe followlng compounds are lncluded lnLo Lhe
nonvolaLlle componenLs of chocolaLe flavour
- llavonolds ln form of polyphenols llke caLechlns and anLhocyanlns
- Amlno aclds whlch conLrlbuLe Lo blLLer or sweeL LasLes
- Crganlc aclds phenollc aclds Lhelr lndlvldual as well as collecLlve lnfluence ls
uncerLaln however Lhey are lmporLanL as a large range of Lhem has been lsolaLed
- CarbohydraLes glucose and frucLose prevalllng Lo sucrose are presenL Lhese
flavourlng subsLances are developed from Lhe degradaLlon of sugars whlle heaLlng
(8ohan SLeward 1967)
AddlLlonally ln 1986 Lhe research done aL enn SLaLe unlverslLy ln Lhe uSA
LogeLher wlLh supporL of ConfecLlonery ManufacLurlng AssoclaLlon (CMA) lndlcaLed
LhaL polyphenol oxldase (C) lsolaLed from cocoa beans conLrlbuLe Lo Lhe
developmenL of chocolaLe flavour and colour (CMA 8eporL 1986)
Accordlng Lo Lhe presenL sLaLe of knowledge abouL LasLe of chocolaLe durlng
Lhe roasLlng process of cocoa beans Lhe formaLlon of varlous pyrazlne lmldazole
pyrole and pyrldlne derlvaLlves ls conflrmed Speclflc aroma of chocolaLe and cocoa
ls developed ln Lhe reacLlons of phenylaceLaldehyde from phenylalanlne and 36 1asLe and sensory
analysls of chocolaLe 113
meLhylbuLanal from leuclne respecLlvely 3MeLhyl2phenyl2hexanal responslble
for Lhls aroma ls formed ln Lhe aldolLype condensaLlon of boLh carbonyl compounds
(Slkorskl 1994)
1exLure ls anoLher very lmporLanL facLor ln consumer accepLance of chocolaLe
ln ma[orlLy LasLe used Lo be synonymous wlLh LexLure 1he sollds of 8rlLlsh
chocolaLes are reflned Lo an average beLween 2030 m (812 x 10
4
ln) whlle Lhe
Luropean chocolaLes range beLween 1322 m (69 x 10
4
ln) 1haL ls noL Lrue LhaL all
chocolaLes flL Lhls proflle ChocolaLe reflned Lo over 33 m (14 x 10
3
ln) can
generally be deLecLed as grlLLy" and sandy" and ls noL very well accepLed 1he
excepLlon could only be chocolaLe for fllled bars or enrobed bars where Lhe cenLres of
Lhe bars lnfluence Lhe LexLure" more Lhan chocolaLe Cn Lhe oLher hand chocolaLe
and coaLlngs under 13 m (6 x 10
4
ln) are consldered as greasy" and cllnglng" and
are also noL accepLable as good eaLlng chocolaLes (!ackson 1994)
SLrucLure of chocolaLe producLs can be measured by Lhe scannlng elecLron
mlcroscope lL has been found LhaL a LexLure of mllk crumb based chocolaLe ls
slgnlflcanLly dlfferenL from LhaL of mllk powder Scannlng elecLron mlcroscope
sLudles lndlcaLe a more lnLlmaLely knlL physlcal sLrucLure ln crumb based chocolaLe
1he close assoclaLlon and lnLeracLlon of mllk sugar and cocoa ln a faL medlum resulLs
ln a creamy mouLhfeel as opposed Lo Lhe waxy sllmy and mouLhcoaLlng sensory
aLLrlbuLes of mllk powder based producLs (PeaLhcock 1987)
63 SLnSC8? AnAL?SlS Cl LLAulnC CPCCCLA1L 88AnuS
ln 8LLCluM 1PL uk Anu CLAnu
631 Alm of Lhe sensory analysls
1he alm of Lhe sensory evaluaLlon of dlfferenL Lypes of Lhe 8elglan Lngllsh
and ollsh chocolaLes was Lo evaluaLe organolepLlc aLLrlbuLes of Lhese chocolaLes and
Lo underLake some Lrlals ln assesslng Lhe approxlmaLe preferences of consumers 1he
comparlson on LasLe beLween chocolaLe from Lhe Lhree counLrles ls ln correspondence
wlLh Lhe dlfference ln food leglslaLlon Lechnology and hablLs
8y Lhe LasLe panel approach Lhe percepLlon of Lhe chocolaLe ls measured and
analysed Lspeclally ln Lhe perspecLlve of enlarged Lu and Lhe worldwlde 6 1asLe and sensory analysls
of chocolaLe 116
compeLlLlon beLween food lndusLrles Lhe aLLlLude and behavlour of consumers are Lhe
base of percelved quanLlLy of sales evoluLlon and prosperlLy of Lhe company
632 MeLhodology
1o obLaln rellable resulL from sensory evaluaLlon all members of sensory panel
should be selecLed for LasLe ablllLy for LasLe dlfferenLlaLlon and LasLe aculLy
6321 1esLs used for chocolaLe evaluaLlon
1he sensory panel lnvlLed whlch conslsLed of sLudenLs from dlfferenL parLs of
Lhe world (Appendlx 2) had Lo be checked wlLh regard Lo Lhe ablllLy of
dlfferenLlaLlon 1herefore Lhe flrsL day of Lhe experlmenL was devoLed Lo Lhree
dlscrlmlnaLory LesLs
63211 ulscrlmlnaLory Analysls
1he dlscrlmlnaLlve dlfference LesLs are used for [udglng and esLabllshlng Lhe
dlfference beLween producLs wlLhouL reporLlng Lhe magnlLude or dlrecLlon of
dlfference ln Lhls case Lhere ls no need for speclally Lralned assessors 1he samples
should be labelled wlLh LhreedlglL codes Lo prevenL blased resulLs 1he followlng
Lhree LesLs were used for Lhe evaluaLlon of sensory panel
- 8aslc 1asLes rlmary recognlLlon LesL (Crldgeman 1967)
- 8anklng 1esL 1hreshold deLermlnaLlon (C'Mahony 1983)
- 1rlangle 1esL Slmple sensory LesL (8arylkolklelna1973)
8aslc 1esL known also as 1asLe ualLonlsm 1esL ls based on Lhe recognlLlon of
four baslc LasLes le sweeL salLy sour and blLLer 1he subsequenL soluLlons are
prepared ln Lhe speclally esLabllshed concenLraLlons lor sweeL LasLe 08 of aqueous
soluLlon of saccharose ls used lor salLy LasLe 023 of sodlum chlorlde soluLlon ls
prepared ClLrlc acld ln 003 concenLraLlon ls used for sour LasLe and qulnlne ln
00043 for blLLer one Assessors are asked Lo recognlse each sample of dlfferenL
soluLlon and Lhe poslLlve resulL ls achleved when Lhree of Lhese samples are well
ldenLlfled
8anklng 1esL ls based on Lhe lnLenslLy raLlng scale of one chosen LasLe 1aklng
lnLo accounL Lhe maln producL of Lhese analyses chocolaLe Lhe 8anklng 1esL was 6 1asLe and sensory
analysls of chocolaLe 117
prepared on sweeL soluLlon Aqueous soluLlon of saccharose was prepared ln four
dlfferenL concenLraLlons as follows 08 06 04 and 02 1hls LesL and Lhe
prevlously descrlbed LesL are usually applled ln Lhe deLermlnaLlon of Lhe assessors
ablllLy Lo dlfferenLlaLlon and Lhe level of recognlLlon of Lhe speclflc LasLe 1hree ouL of
four presenLed samples have Lo be well recognlsed
ln Lhe lasL LesL called 1rlangle 1esL Lhe Lhree samples of a producL are
presenLed Lo Lhe assessors Cnly Lwo of Lhem are ldenLlcal and assessors are
requesLed Lo LasLe each of producL and lndlcaLe Lhe odd one ouL 1hls meLhod ls
useful ln deLermlnlng wheLher Lhere ls an overall dlfference and ls ln wldespread use
by 1asLe anels ln many chocolaLe produclng companles 1he 1rlangle 1esL was
prepared on Lhe example of mllk and orange [ulce Lherefore each of Lhe panelllsL had
Lo evaluaLe Lwo seLs of samples Cne poslLlve answer ouL of Lwo gave a good resulL
lrom 20 lnlLlally lnvlLed assessors only 10 passed Lhe dlscrlmlnaLlve LesLs and
Lhelr answers were only Laken lnLo accounL whlle complllng Lhe resulLs afLerwards
63212 uescrlpLlve Analysls
AfLer Lhe selecLlon of sensory panel one descrlpLlve LesL ALLrlbuLe 1esL and
Pedonlc Scale 1esL were performed on chocolaLe bars of varlous orlgln uescrlpLlve
LesLs also known as sensory proflllng (CuA) are Lhe mosL sophlsLlcaLed Lechnlque
avallable aL Lhe momenL ln splLe of Lhe facL LhaL Lhese meLhods are Llmeconsumlng
and labourlnLenslve Lhey provlde much more lnformaLlon Lhan a dlscrlmlnaLory LesLs
1he assessors chosen for Lhese LesLs musL be able Lo deLecL and descrlbe Lhe
percelved quallLaLlve sensory aLLrlbuLes 1he aspecLs such as Lhe appearance LasLe
flavour LexLure and odour should be clearly dlsLlngulshed and ranked accordlng Lo
Lhe lnLenslLy of a sample ulfferenL facLors such as age sex background or educaLlon
lnfluence Lhe percepLlon of Lhe sample Lherefore as much Llme as posslble should be
devoLed Lo be sure LhaL all assessors mean Lhe same Lhlng whlle descrlblng a cerLaln
aLLrlbuLe (Lelssner eL al 1991)
ln Lhese meLhods lL ls lmporLanL Lo Lraln Lhe assessors for Lhe ablllLy of
recognlLlon and memory bulldlng of Lhe glven samples 1hls requlremenL was
achleved only ln some exLend as Lhe panelllsLs were glven samples of mllk chocolaLes
only wlLh Lhe shorL lnscrlpLlon whaL Lhey are supposed Lo do on Lhe followlng days
(chocolaLe maln LesLs) 1he chocolaLes Lhey were glven were noL of Lhe brands whlch 6 1asLe and
sensory analysls of chocolaLe 118
were golng Lo be assessed 1he Mllka" of Suchard !acobs and mllk chocolaLe sold
under a name of kruldvaL" were as Lhe reference samples" on LhaL preparlng day
1he flrsL chocolaLe was Lold Lo be Lhe mosL characLerlsLlc and mllky whlle Lhe second
one was percelved as a hard and raLher plalnLype chocolaLe AddlLlonally Lhe
panelllsLs were glven ln advance a Lable of dlfferenL mark scale examples (Appendlx
3) characLerlslng Lhe aLLrlbuLes whlch were golng Lo be assessed
1he followlng LesLs were performed ln Lhe second parL of Lhe experlmenL
- ALLrlbuLe 1esL ALLrlbuLe LesLlng (Lelssner 1991)
- Pedonlc Scale reference LesLlng (Maxlmo !agblr 1984) 6 1asLe and sensory analysls of chocolaLe
119
1he ALLrlbuLe 1esL was based on Lhe ollsh sLandard (8n Wyroby
Cuklernlcze 1rwale 8adanla CrganolepLyczne 1970) and conslsLed of Lhe
assessmenL of Len aLLrlbuLes 1he example of Lhe sheeL used for Lhls LesL for mllk
chocolaLe wlLh hazelnuLs evaluaLlon ls lncluded ln Appendlx 4 Lach of Lhe aLLrlbuLes
assessed such as packaglng shape colour or LasLe were quanLlLaLlvely descrlbed on
Lhe Mark Scale ranglng from 0 polnLs for Lhe less accepLable characLerlsLlcs of Lhe
sample Lo Maxlmum polnLs for Lhe mosL llked ones 1he answers were counLed wlLh
a ruler as Lhe Mark Scale has 10 cm lengLh and Lhen Lhe average values for each brand
were calculaLed 1he addlLlonal commenLs for eg nuLs were asked as well as Lhe
assessors daLa llke naLlonallLy age and sex Samples were only numbered buL noL
coded 1he chocolaLe bars were cuL slmply by a knlfe and Lhe company's logo was
seen ln ma[orlLy of cases 1he auLhor reallses LhaL Lhls could have an lnfluence on Lhe
resulL obLalned
1he example of second LesL Pedonlc Scale 1esL ls presenLed ln Lhe
Appendlx 3 Pere Lhe mllk chocolaLe was assessed ln 9 polnL scale numerlcal
values ranglng from 1 (dlsllke exLremely) Lo 9 (llke exLremely) were Lhen calculaLed
and mean values were used for Lhe presenLaLlon of Lhe ercenLage share of consumer
accepLance" (Appendlx 911) 1he Pedonlc Scale 1esL developed ln 1947 aL Lhe
CuarLermasLer lood and ConLalner lnsLlLuLe for Lhe Armed lorces (Maxlmo !agblr
1984) deflnes Lhe psychologlcal aLLlLudes of llke" or dlsllke" ln a llnear scale 1hls
LesL ls Lhe mosL popular one for preference evaluaLlon and ofLen used by markeL
researchers
1he followlng leadlng chocolaLe brands from Lhe Lhree counLrles were Laken
lnLo evaluaLlon
- CallebauL CoLe d'Cr (8elglum)
- Cadbury 1erry's (Lngland)
- Wedel Wawel (oland)
1hls parL of Lhe experlmenL conslsLed of Lhe Lhree sesslons each of Lhem was
performed aL Lhe same Llme on Lhe Lhree followlng days Lvery day Lhe panelllsLs 6 1asLe and sensory
analysls of chocolaLe 120
were asked Lo evaluaLe dlfferenL Lypes of chocolaLes mllk chocolaLe on Lhe flrsL day
plaln chocolaLe on Lhe second and mllk chocolaLe wlLh hazelnuLs durlng Lhe Lhlrd day
6322 Samples panelllsLs and envlronmenL
ueslgnaLlon of sensory analysls ls of paramounL lmporLance 1he followlng
aspecLs were Laken lnLo accounL whlle preparlng Lhe evaluaLlon of chocolaLe
presenLaLlon of samples panelllsLs and envlronmenL (lerson 1993)
63221 resenLaLlon of Lhe samples
- 8ecause of Lhe aLLrlbuLes whlch were golng Lo be assessed Lhe presenLaLlon of
dlfferenL Lypes of chocolaLes was noL unlform Cne cube of chocolaLe from slx
brands wlLhln one Lype of chocolaLe was glven Lo each of Lhe panelllsLs lL would
noL be posslble Lo assess Lhe aLLrlbuLes llke snap or surface whlle homogenlslng a
sample Lherefore lL was declded Lo glve Lhe assessors Lhe confldence ln unblased
[udgemenL
- 1he order of samples presenLaLlon was randomlsed and dlfferenL for each repllcaLe
LesL
- laLes for sample presenLaLlon were ldenLlcal odourfree and LasLeless
- All assessors recelved ldenLlcal amounLs of samples sufflclenL Lo LasLe wlLh
confldence and Lo glve a feellng of mouLhfulness"
- 1he number of samples assessed ln one sesslon depends on Lhelr lnLenslLy and on
Lhe food lL ls also well known LhaL Lhe faLlgue occurs even for weak and bland
foods so 28 samples per sesslon are recommended Pere 6 samples were
prepared
- As Lo develop full flavour sensaLlons of a sample Lhe swallowlng should be
avolded 1herefore lL was sLrongly lnslsLed on Lhrough glvlng Lhe panelllsL Lhe
opporLunlLy for degusLaLlon afLer each sesslon
- Assessors were supplled wlLh Lhe glassboLLled waLer ln odourfree cups for
mouLhrlnslng and also wlLh Lhe second cup for spllLLlng AddlLlonally bread was
dlsLrlbuLed ln each box for cleanlng a paleLLe 6 1asLe and sensory analysls of chocolaLe 121
- rlnLed forms were used Lo glve lnsLrucLlons for LasLlng and recordlng of resulLs lL
ls belleved LhaL Lhe lnsLrucLlons were slmple and clearly laldouL for ease of
undersLandlng
- A llmlLed amounL of lnformaLlon was glven before analysls begun however lL ls
supposed as lL was sufflclenL Lo explaln buL noL Lo lnfluence Lhe assessmenL
- Assessors were noL rushed buL Lhey were lnformed on Llme llmlL of abouL 1030
seconds per sample as noL Lo forgeL Lhe sensaLlon
63222 anelllsLs
- Assessors were asked noL Lo lnLroduce odours lnLo Lhe assessmenL area eg by
means of cosmeLlcs
- 1hey washed Lhelr hands wlLh unscenLed soap before Lhe analysls sLarLed
- lood consumpLlon was noL allowed durlng Lhe perlod of 031 hour before
analysls
- Smokers were asked noL Lo smoke for 031 hour before assessmenL
- 1he healLh of Lhe panelllsLs was Laken lnLo Lhe conslderaLlon on Lhe forms glven
Lhey could lndlcaLe Lhelr healLh condlLlon on Lhe speclflc day 8aslcally Lhey were
noL sufferlng from any cold
- Assessors had no chocolaLe pre[udlces Lhey clalmed sLrong or moderaLe passlon
Lowards Lhls klnd of producL
- Accordlng Lo Lhe llLeraLure Lhe mlnlmum number of [udges who wlll agree ln Lhe
preference LesLlng ls 14 ouL of 18 lnvlLed 1he LwenLy people were lnlLlally lnvlLed
as lL was lmposslble Lo predlcL how Lhelr senses would work and because of Lhe
facL LhaL Lhe laboraLory had only 6 booLhs avallable (LhaL means LhaL havlng 3
rounds ln one day 3x 6 panelllsLs made Lhe work as efflclenL as posslble)
- Assessors lnvlLed came from Lurope ln half and from oLher conLlnenLs for Lhe
oLher half ouL of 20 [udges (one dld noL come)
- 1he sex of Lhe panelllsLs was also equally dlvlded 30 per 30
- 1he mosL uneven dlsLrlbuLlon was Lhe age of panelllsLs whlch ranged from 30
(1 person) Lo 24 (for 6 persons) 6 1asLe and sensory analysls of chocolaLe 122
- 1he codes were glven Lo all of Lhe panelllsLs as Lo ensure Lhem abouL nonpre[udlce
of Lhe person who checked Lhe LesLs ln Lhe second parL of Lhe experlmenL when
Lhe maln chocolaLe analyses were performed Lhe panelllsLs were asked abouL Lhelr
age sex and counLry as Lo draw some concluslon afLerwards
63223 LnvlronmenL
- A sulLable area of proper dlmenslons (le Lhe lndlvldual booLhs) was avallable
1he area was Lldy and lsolaLed from any lnLerrupLlons and dlsLracLlons
- 1he samples were prepared ln a separaLe laboraLory whlch was free from any
odours of samples
- 1he walls were of a naLural colour (whlLe) as Lo promoLe concenLraLlon of Lhe
assessors
- unlform and adequaLe llghLlng was noL provlded Lhe assessors complalned LhaL ln
some booLhs Lhe llghL was noL sufflclenL
- lndependence of assessors was kepL as well as quleL was guarded
- 1he analyses were underLaken wlLhln preferable hours (le from 930 am Lo
1200 noon and from 230 pm Lo 300 pm) ulfference LesLs were performed aL
1400 pm and Lhe maln chocolaLe assessmenLs aL 430 pm
- Monday mornlngs were avolded buL lL was lmposslble Lo avold lrlday afLernoons!
(because of a very sLrlngenL LlmeLable of many sLudenLs)
633 8esulLs of sensory analysls
llrsLly lL has Lo be commenLed upon Lhe senslLlvlLy of panelllsLs lnvlLed Lo Lhe
experlmenL 1he flrsL Lhree dlscrlmlnaLory LesLs showed LhaL only half of Lhe assessors
lnvlLed appeared Lo be enough senslLlve [udges Secondly lL should be dlsclosed LhaL
for descrlpLlve LesLs such as ALLrlbuLe 1esL and Pedonlc Scale 1esL all prevlously
used panelllsLs were lnvlLed 1hey were ln ma[orlLy very busy sLudenLs Lherefore lL
was dlfflculL for Lhem Lo aLLend Lhe four days' analyses 1hls lnfluenced Lhe declslon
abouL Lhe lnvlLaLlon of all of Lhem Lo enhance Lhelr moLlvaLlon Powever lL musL be
sLressed here LhaL only Lhese daLa whlch came from Lhe [udges who had successfully
passed Lhe dlscrlmlnaLory LesLs were Laken lnLo conslderaLlon 6 1asLe and sensory analysls of chocolaLe
123
LxperlmenLs wlLh Lhe lnLernaLlonal panel showed LhaL Lhere are slgnlflcanL
dlfferences beLween 6 chosen brands of Lhe LasL and WesL Luropean and Lngllsh
chocolaLes as Lhe lasL one may wanL Lo be ln Lhe separaLe caLegory
8esulLs obLalned from Lhe ALLrlbuLe 1esL are graphlcally presenLed ln Lhe form
of Lables and correspondlng splder ploLs (Appendlx 613) A spoke denoLes each
aLLrlbuLe and Lhe dlsLance of Lhe aLLrlbuLe mean from Lhe cenLre of Lhe ploL along each
spoke dlrecLly corresponds Lo Lhe lnLenslLy of aLLrlbuLe whlch had been measured
1hls klnd of ploLs provldes a vlsual presenLaLlon of any slmllarlLles and dlfferences
occurrlng beLween Lhe producLs
Cenerally lL ls noLlced LhaL 8elglan brands wlLh only few excepLlons galned
more scores accordlng Lo ma[orlLy of aLLrlbuLes evaluaLed Ma[orlLy of panelllsL
agreed LhaL LasLe and package are Lhe mosL lmporLanL aLLrlbuLes whlle assesslng
chocolaLe 1herefore dlscusslng Lhree splder graphs for mllk plaln and mllk wlLh
hazelnuLs chocolaLe lL can be remarked LhaL Lhe hlghesL amounL of polnLs wlLhln each
Lype of chocolaLe scored
- Mllk chocolaLe CLe d'Cr for package and CallebauL for LasLe (Appendlx 6)
- laln chocolaLe 1erry's for package and almosL equally CallebauL and CLe
d'Cr for LasLe (Appendlx 7)
- Mllk chocolaLe wlLh hazelnuLs almosL equally CallebauL and Cadbury for
package and CLe d'Cr for LasLe (Appendlx 8)
ollsh chocolaLes were dlsllked especlally for Lhelr LasLe AddlLlonally Lhe
aLLrlbuLes llke odour smooLhness or hardness were dlsLlngulshed as unwelcome
feaLures Powever for a few aLLrlbuLes ollsh chocolaLe galned hlgher amounL of
polnLs Lhen some of Lhelr compeLlLors 1he followlng aLLrlbuLes may be menLloned
- laln chocolaLe Wedel was ahead of Lhe Lngllsh brands ln shape surface colour
and snap (Appendlx 7)
- Mllk chocolaLe Wedel was beLLer assessed Lhan Lngllsh brands and also Lhen CLe
d'Cr for Lhe shape surface Lop colour aLLrlbuLes (Appendlx 6)
- Mllk chocolaLe Wawel galned more polnLs Lhen Lngllsh brands as well as
CallebauL for colour aLLrlbuLe ln Lhus belng on Lhe second place afLer CLe d'Cr
(Appendlx 6)
1he analysls of Pedonlc Scale LesLlng shows LhaL CallebauL and CLe d'Cr
were Lhe mosL popular brands for all Lypes of chocolaLe among 6 brands evaluaLed
1he percenLage share of consumer accepLance for CallebauL was Lhe hlghesL and 6 1asLe and sensory
analysls of chocolaLe 124
around 2223 of all brands evaluaLed ln each producL Lype 1he second poslLlon
held CLe d'Cr lL ls remarkable LhaL for plaln Lype of chocolaLe boLh companles
recelved Lhe hlghesL amounL of polnLs (Appendlx 10)
Lngllsh brands' share was around 1318 and 1erry's was ahead of Cadbury
ln mllk and plaln chocolaLe by 1 lor mllk chocolaLe wlLh hazelnuLs Cadbury won
wlLh 1erry's galnlng 3 more consumer accepLance (Appendlx 11)
1he percenLage share of consumer accepLance for ollsh brands remalned
sLable (1013) and only ln case of mllk chocolaLe wlLh hazelnuLs Wawel recelved
more 2 (Appendlx 11)
ln Lhe Appendlx 12 Lhe lndlvldual assessors' preferences for each Lype of
chocolaLe are presenLed lL ls slgnlflcanL LhaL mllk Lypes of all chocolaLe brands
galned more polnLs Lhen plaln ones wlLh Lhe one excepLlon lrom Lhe daLa obLalned
lL may be concluded LhaL ln many cases Lhe assessors from Lhe LasLern parL of
Lurope and Lhe lar LasL gave more polnLs Lo ollsh chocolaLe Lhan Lhe assessors from
WesLern Lurope ln addlLlon lL was observed LhaL panelllsLs from Lhe Amerlcan
conLlnenL dld noL llked Lhe LasL Luropean LasLe of chocolaLe lL ls noL surprlslng
observaLlon slnce we know LhaL Lhey used Lo Lhe lypolysed LasLe of chocolaLe whlch
domlnaLes on Lhls conLlnenL
ln Lhe lasL Appendlx 13 Lhe lndlcaLlons of consumer preferences for mllk
plaln and mllk wlLh hazelnuLs chocolaLe are presenLed accordlng Lo each brand Laken
Lo evaluaLlon 1hls graph compares daLa presenLed ln Appendlxes 911
64 CCnCLuSlCnS
1he slgnlflcanL dlfference ln consumer preferences ls observed ln Lhe sensory
analysls of WesLern and LasLern Lype of chocolaLes ln concluslon lL may be sald LhaL
consumers' preferences baslcally approach Lowards Lhe WesL Luropean LasLe of
chocolaLe lL should be however remembered LhaL Lhe analysls was done wlLh a small 6 1asLe and
sensory analysls of chocolaLe 123
number of panelllsLs 1herefore Lhe obLalned and compared daLa may only be Lhe
lndlcaLors for Lhe fuLure more complex and developed research
ln Lhe food lndusLry one of Lhe Lools of quallLy assurance ls monlLorlng based
on sensory analysls 1he human senses are lnsLrumenLs LhaL are much beLLer Lhan any
chemlcal or physlcal analysls ln Lerms of senslLlvlLy and speed 1he experL sensory
panels are ofLen used ln blg chocolaLe produclng companles for quallLy conLrol
purposes uslng a descrlpLlve analysls Lhey are able Lo ldenLlfy descrlbe and measure
all Lhe percepLlons lL ls however only posslble when Lhe sensory panel ls well
Lralned and Lhere ls an experlenced leadershlp durlng Lhese sophlsLlcaLed analyses
uescrlpLlve analysls ls belleved Lo be Lhe besL avallable means when Lhe complex and
deLalled analyses are consldered lL can be applled Lo producL developmenL process
modlflcaLlon and shelfllfe LesLlng (Lelssner eL al1991) CLher appllcaLlons lnclude
compeLlLlve analysls package performance and quallLy assurance aspecLs
1he ALLrlbuLe 1esL used ln Lhls sLudy was a slmpllfled verslon of descrlpLlve
analysls 1he vocabulary of aLLrlbuLes assessed was noL prepared by assessors buL
was glven Lo Lhem Moreover Lhey were provlded wlLh a gulde" whlch explalned
Lhe meanlng and proper lnLerpreLaLlon of each aLLrlbuLe (Appendlx 3) 1he panelllsLs
were noL fully Lralned buL [usL a llLLle blL prepared for Lhe maln evaluaLlon of
chocolaLe
8esulLs show LhaL for Lhe Llme belng Lhe prospecLs for Lhe success of ollsh
chocolaLes ln Lhe lnLernaLlonal markeL are raLher unpromlslng especlally because of
LasLe and noL fully Luropean conLenL of Lhelr labels (Appendlx 1) lnformaLlon on
labels abouL cocoa and mllk sollds conLenL ls sLlll noL avallable as Lhere are many
dlfferences beLween ollsh and WesL Luropean leglslaLlon requlremenLs and
meLhodology of quallLy conLrol lnslde Lhe chocolaLe lndusLry
1he presenL sLaLus of sLandardlsaLlon wlLhln Lhe fleld of sensory analysls ls
belleved noL Lo fulfll Lhe crlLerla of Lhose lnvolved ln Lhe sensory research Accordlng
Lo CemerL (1993) Lhe Luropean food lndusLrles should reallse LhaL more efforLs have
Lo be made ln order Lo ensure LhaL fuLure sensory sLandards are adequaLe and are based
on sound sclenLlflc prlnclples"
1he chocolaLe manufacLurers ln 8elglum have already reallsed Lhls need and
Lhey conLrol Lhe quallLy of Lhelr producLs by Lhe regularly worklng sensory panels 6 1asLe and sensory
analysls of chocolaLe 126
CallebauL employs 100 people for sensory Leam whlle CLe d'Cr has 30 panelllsLs
8oLh companles apply Lhe Lrlangle LesLs for sensory checks and use Lhe sLaLlsLlcal
meLhods for Lhe obLalned daLa evaluaLlon 1he sensory panel of CallebauL works on
Lhe everyday basls and Lhe company clalms LhaL Lhere ls no supporL of analyLlcal
meLhods for LasLe 1he company sLaLes LhaL LveryLhlng can change excepL LasLe"
1he panel of CLe d'Cr operaLes afLer each change ln Lhe Lechnology and afLer Lhe
lnLroducLlon of new raw maLerlals ollsh manufacLurers also recognlsed Lhe
lmporLance of sensory panels and sLarLed Lo creaLe Lhem as Wawel does
ln Lhe fuLure when Lhe Luropean sLandardlsaLlon programmes wlll ellmlnaLe
hldden Lechnlcal barrlers Lo Lrade and Lhe avallablllLy of Lhe wlde range of producLs
also from Lhe WesL Luropean counLrles wlll lncrease Lhe cusLomer preference for
cerLaln producL may change ollsh companles wlll also be forced Lo meeL new LasLe
preferences of new and even old loyal cusLomers 7 Ceneral dlscusslon 126
7 CLnL8AL ulSCuSSlCn
ChocolaLe makes a conLrlbuLlon lnLo Lhe nuLrlLlve dleL ChocolaLe ls an
excellenL Lype of producL LhaL may be glven Lo somebody wlLh a speclal wlsh or
dedlcaLlon ln many cases a glfL of chocolaLe ls a common way of expresslon of love
or affecLlon graLlLude hosplLallLy or even remorse lL ls observed LhaL a demand for
speclal chocolaLe producLs varles wlLh peaks aL ChrlsLmas and LasLer 1lme
WlLhouL any doubL lL may be sLaLed LhaL chocolaLe confecLlonery ls eaLen
worldwlde glvlng a loL of en[oymenL and fun ChocolaLe bars of varlous shapes and
LasLes are convenlenL snacks and are LreaLed as a welcome lnLerlude 8elng a small
volume source of energy energy whlch should be rapldly replenlshed afLer Lhe
lnLenslve day Lhese klnds of producLs have also speclal desLlnaLlon llke LhaL of belng
Lhe consLlLuenL of food packs durlng rescue acLlons or mounLaln cllmblng
lL should noL be forgoLLen LhaL much has been sald abouL supposed harmful
effecLs of chocolaLe Powever mosL of Lhe sLaLlsLlcal evldence of some medlcal
researchers ls bulld on Lhe abnormal lnLakes of carbohydraLes 1he lllnesses llke
ulcers aLheroschlerosls hyperacLlvlLy addlcLlon and denLal decay are connecLed
wlLh Lhe consumpLlon of chocolaLe confecLlonery (Mlnlfle 1980) ConfecLlonery ls
accused of maklng people faL or obese and Lhls ls one rlsk facLor whlch ls llnked Lo
coronary hearL dlsease (CPu) 1herefore conLrol and ln some cases reducLlon of
sweeLs consumpLlon lncludlng chocolaLe and regular oral hyglene LogeLher wlLh Lhe
fluorldaLlon of waLer may reduce poLenLlal LhreaL LhaL comes from eaLlng
confecLlonery
Whlle defendlng Lhe chocolaLe lL should be noLed here LhaL ln 1986 a group of
Amerlcan researchers analysed daLa from experlmenLs ln anlmals whlch relaLed Lo Lhe
cocoa buLLer's effecL on blood cholesLerol 1he prellmlnary flndlngs lndlcaLed LhaL
serum cholesLerol levels ln anlmals whlch were fed cocoa buLLer were lower Lhan
Lhose fed corn coconuL or palm olls (CMA 8eporL 1986) due Lo Lhe ma[or saLuraLed
faL ln cocoa buLLer LhaL ls sLearlc acld whlch shows a neuLral effecL on Lhese levels
More recenL reporLs show LhaL chocolaLe conLrlbuLes Lo lncrease ln hlgh denslLy
llpoproLeln cholesLerol (krlsLLherLon eL al1994) whlch ls of parLlcular lmporLance
ln prevenLlon of prevlously menLloned aLheroschlerosls and coronary hearL dlsease 7 Ceneral
dlscusslon 127
AddlLlonally Lhe resulLs from Lhe lnlLlal lnvesLlgaLlon on poLenLlal beneflLs of
cocoa consumpLlon on lacLose lnLolerance proved Lhe former observaLlons LhaL lf we
add Lhe cocoa Lo mllk Lhe mean breaLh hydrogen and sympLoms of lacLose
malabsorpLlon decrease (CMA 8eporL 1986) lL was also shown LhaL cerLaln foods
such as cocoa have carlosLaLlc componenLs whlch neuLrallse Lhe plague acldlLy Lhus
asslsLlng ln remlnerallsaLlon or lnhlblLlon of Lhe bacLerla (nuLLall 1994)
1here are many facLors lnfluenclng Lhe developmenL of chocolaLe lndusLry ln
Lurope ln splLe of Lhe facL LhaL cocoa beans Lhe maln consLlLuenL of chocolaLe
orlglnaLe from Lhe Amerlcan conLlnenL Lhe ldea of chocolaLe massproducLlon sLarLed
here ln Lhe ConLlnenL where Lhe fashlon of drlnklng chocolaLe beverage was closely
relaLed Lo Lhe wealLh of people ln Lhe beglnnlng only Lhe rlch ones such as royal or
merchanL famllles could afford chocolaLe drlnks 1hen ln one of Lhe mosL developed
counLrles ln Lhese Llmes SwlLzerland Lhe producLlon of eaLlng mllk chocolaLe sLarLed
because of a few facLors such as blg mllk supply lnvenLlon of a new Lechnologlcal
process and soon afLerwards Lhe lnLroducLlon of a conchlng machlne wlLh Lhe alm of
lmprovlng smooLhness of chocolaLe parLlcles
1he year ln whlch Lhe conchlng machlne appeared ln Lhe chocolaLe lndusLry
1879 may be called a Lurnlng polnL Slnce Lhls year chocolaLe consumpLlon has
sLeadlly lncreased due Lo Lhe excellenL characLerlsLlcs of new solld chocolaLe whlch
has Lhe addlLlonal advanLage le lL does noL lncrease Lhe feellng of LhlrsL as drlnklng
chocolaLe dld
1he consumpLlon and producLlon rose LhroughouL Lhe years CounLrles wlLh
Lhe leadlng poslLlon ln Lhe chocolaLe supply and demand such as SwlLzerland
AusLrla Lhe neLherlands Cermany and Lhe unlLed klngdom had close conLacLs wlLh
Lhe producers of cocoa beans as many of Lhese counLrles had Lhelr colonles ln Afrlca
and Lhe lar LasL 1he oldesL chocolaLe companles were Lhe famlly buslnesses llke
Lhose of Suchard !acobs CallebauL Cadbury or Mars 1hen Lhe processes of
merges and acqulslLlons sLarLed and have conLlnued unLll presenL Llme now ln Lhe
LwenLleLh cenLury all of Lhese companles have already reallsed LhaL lnLernaLlonal
relaLlons and muLual dependence are Lhe basls of global proflLable sLraLegy
1herefore lL seems unlmporLanL wheLher some companles such as Cadbury
Lhlnk (from raLher Lolomelc polnL of vlew) LhaL Cadbury has bulld lLs repuLaLlon on 7 Ceneral
dlscusslon 128
Lhe facL LhaL when people move away from 8rlLaln Lhey Lake Lhelr chocolaLe
preferences wlLh Lhem" or llke nesLle LhaL 1asLes for chocolaLe change from reglon
Lo reglon and no Lwo bars LasLe Lhe same from one counLry Lo Lhe nexL as LasLe has
been adapLed Lo sulL naLlonal preference" ( Maynes 1993) All of Lhese companles
are rlghL lf Lhey serve local preferences ln respecL of populaLlon lLs needs and
expecLaLlons 1he prospecLs for Lhe chocolaLe lndusLry are clear and promlslng 1he
consumpLlon levels ln some counLrles of WesLern Lurope reach 9 kg per caplLa per
year Slnce Lhe lnLernaLlonal groups of chocolaLe manufacLurers wenL lnLo Asla or
CenLral and LasLern Lurope Lhe Lrend Lowards hlgher consumpLlon has been noLlced
Lhere whlch may be also assoclaLed wlLh Lhe lncreased lncome of Lhese naLlons ln Lhe
recenL Llmes
Wlder avallablllLy of chocolaLe brands ln Lhe Luropean markeL produced by
well known repuLable companles and also by small unknown facLorles forces
governmenLs Lo Lake precauLlons agalnsL any adulLeraLlon or even polsonlng of
poLenLlal cusLomer 1he real flrsL work on consumer proLecLlon was done by Lhe
Amerlcan wrlLers called muckrakers" ln Lhe nlneLeenLh cenLury Powever Lhe flrsL
consumer proLecLlon law ln a form of consumer blll of rlghLs" was formulaLed by
resldenL kennedy ln 1960's and covered Lhe followlng aspecLs rlghL Lo safeLy rlghL
Lo be lnformed rlghL Lo choose and rlghL Lo be heard (vlaene 1993) lL ls well known
LhaL consumers have Lhelr own rlghLs and may be very serlous ln Lhe cruclal maLLers
1herefore Lhe Luropean unlon foodlaw covers many aspecLs whlch alm aL consumer
proLecLlon such as Lhe Labelllng 8egulaLlons uenomlnaLlon of roducL Crlgln or
many verLlcal regulaLlons relaLlng Lo Lhe speclflc producLs such as chocolaLe where
Lhe conLenL of Lhese producLs ls assured ln addlLlon many Member SLaLes prepared
and enforced regulaLlons based on Lhe Lu dlrecLlves 1he example ls Lhe Lngllsh law
coverlng eg Lhe WelghL and Measure AcL Lhe lood SafeLy AcL and so on 1he
foodlaw ls esLabllshed Lo proLecL consumer rlghLs and also Lo ensure falr Lrade wlLhln
Lhe unlon and assoclaLed counLrles such as oland ln case of chocolaLe producLs
regulaLlons Lend Lo esLabllsh Lhe mlnlmum conLenL of cocoa and oLher consLlLuenLs
and conLrlbuLe Lo Lhe lncreased llalsons beLween Lhe counLrles ln whlch chocolaLe
manufacLurers operaLe 7 Ceneral dlscusslon 129
1here are many aspecLs of leglslaLlon for chocolaLe 1he mosL lmporLanL
composlLlon requlremenLs are clearly esLabllshed (Councll ulrecLlve 1973) and lf Lhe
company wanLs Lo sell for Lhe Slngle Luropean MarkeL lL musL comply wlLh Lhese
requlremenLs Cne senslLlve aspecL ls relaLed Lo Lhe cocoa buLLer subsLlLuLes Powever
Lhe rule of 3 of vegeLable faL replacers ls applled ln Lhe 8rlLlsh foodlaw and ln
oland Lhe cerLaln amounL of cocoa buLLer subsLlLuLes was also allowed for chocolaLe
producLlon ln a vlew of many LradlLlonal 8elglan chocolaLlers who are proud of Lhe
excellenL quallLy of Lhelr producLs and closely assoclaLe lL wlLh Lhe currenL sLrlcL law
on chocolaLe composlLlon Lhe new regulaLlon may desLroy Lhe lmage of 8elglan
chocolaLe
As lL was dlscussed ln Lhe chapLer relaLed Lo Lhe leglslaLlon for chocolaLe
Lhere are baslcally Lwo approaches Lo Lhls problem wlLhln Lhe Luropean unlon Some
counLrles such as 8enelux counLrles Cermany lrance Spaln lLaly and Creece do noL
allow 3 of vegeLable faLs ln chocolaLe Cn Lhe oLher hand Lhere are seven Member
SLaLes whose naLlonal rules permlL use of Lhese faLs up Lo 3 of Lhe flnlshed producL
1hese are uenmark Lhe uk lreland orLugal AusLrla llnland and Sweden
(leehan 1996) 1he senslLlve lssue aL Lhe momenL ls connecLed wlLh Lhe quesLlon lf
Lhe Luropean Commlsslon wlll allow Lhe addlLlon of cocoa buLLer replacers over Lhe
enLlre Lu or noL 8elaLed aspecLs concern labelllng of such chocolaLe as naLlonal
laws wlLh regard Lo labelllng dlffer aL Lhe momenL
lor lnsLance ln 8elglum mandaLory message on Lhe label covers only Lhe
producL name name and place of producLlon quanLlLy and loL number Accordlng Lo
Lhe presenL law Lhe useby" daLe and lngredlenL llsL ln food producLs ls opLlonal ln
splLe of Lhls facL mosL chocolaLe manufacLurers are prepared for Lhe expecLed comlng
change ln law and have already lnLroduced many parameLers of Lhe label whlch could
conform Lo Lhe approprlaLe Councll ulrecLlve
ln comparlson ollsh foodlaw on Lhe food labelllng daLlng back Lo 1994 ls
more deLalled lL generally speclfles Lhe name of Lhe producL Lhe name and address of
Lhe manufacLurer besL before" daLe (daLe of mlnlmum durablllLy) loL number
number of sLandard Lo whlch Lhe producL was manufacLured lngredlenLs llsL neL
welghL and counLry of manufacLurlng lL ls worLh Lo noLlclng however LhaL labels of
ollsh chocolaLe producLs do noL cover Lhe lnformaLlon on percenLage conLenL of 7 Ceneral dlscusslon
130
cocoa and mllk sollds whlle chocolaLe labelllng manufacLured ln Lhe Lu's counLrles
does (Appendlx 1) Moreover lL ls observed LhaL Lhe sLraLegy ln Lhls aspecL of
forelgn companles whlch operaLe ln Lhe ollsh markeL ls as follows chocolaLe
produced under Lhe orlglnal name of Lhe manufacLurer has Lhe label wlLh Lhe sLaLed
percenLage of cocoa or mllk sollds whlle producLs markeLed under Lhe name of Lhe
ollsh parLner of Lhe company do noL have such lnformaLlon
A loL has already been done ln revlewlng old leglslaLlon on chocolaLe ln
oland and oLher counLrles of CenLral and LasLern Lurope (CLLC's) oland ls
currenLly ln Lhe process of changlng and ad[usLlng leglslaLlon for chocolaLe Lo Lhe Lu
dlrecLlves as Lhe model new regulaLlons for welghLs and new ollsh norms based on
lSC sLandards are belng creaLed 1he leglslaLlon concernlng Lhe composlLlon of
chocolaLe allows Lhe producers Lo acL dlfferenLly and lnfluences hlgher compeLlLlon
Powever from Lhe consumer polnL of vlew lL may be a poLenLlal LhreaL because lf Lhe
law ls noL harmonlsed chocolaLe produced ln one counLry wlLh noL less Lhen 30 of
cocoa sollds may be called laln ChocolaLe" whlle chocolaLe produced ln anoLher
counLry may conLaln only 23 as mllk chocolaLe and also be called Lhe same name
LeL's Lake an example 1he currenL naLlonal foodlaw dlffers ln each Member
SLaLe 1he same may be observed ln Lhe CLl1A counLrles* lf Lhe slLuaLlon relaLed Lo
Lhe foodlaw harmonlsaLlon remalns unchanged lnLernaLlonal manufacLurers wlll
conLlnue Laklng advanLage of Lhe counLry were Lhe leglslaLlon ls less sLrlcL 1he
Mllka produced accordlng Lo Lhe WesL Luropean sLandards wlll have Lo conLaln Lhe
mlnlmum 31 of cocoa sollds buL Mllka whlch wlll be manufacLured ln oland wlll
noL necessarlly have Lhe same amounL of cocoa sollds 1hls may noL only have a
sLrong lnfluence on Lhe sensory characLerlsLlcs of chocolaLe buL may also change
quallLy and prlce of Lhese producLs AdulLeraLlons subsLlLuLlon of lngredlenLs such as
famous rule of 3 of cocoa buLLer replacers dlfferenL leglslaLlon ln some counLrles
and lnfluence of varlous processlng meLhods have a paramounL lnfluence on Lhe
quallLy of chocolaLe As ln 8elglum ollsh leglslaLlon does noL allow Lo use cocoa
buLLer subsLlLuLes MeLhods of quallLy assurance dlffer and Lhe companles do noL
apply Lhe same lnsLrumenLs even lf Lhe meLhodology ls Lhe same
7 Ceneral dlscusslon 131
*ln 1992 Pungary Czech 8epubllc Slovakla and oland slgned Lhe CenLral
Luropean lree 1rade AgreemenL (CLl1A) 1hese counLrles are also called Lhe
vlsegrad Croup counLrles
1he process of harmonlsaLlon of foodlaw ln Lhe Luropean unlon and CLLC's
ls sLlll ln progress lL ls consldered LhaL Lhe ad[usLmenL of Lhe currenL law of CLLC's
needs a loL of Llme flnanclal supporL and changes ln menLallLy among Lhose
responslble for Lhe lndusLry lL does noL only relaLe Lo Lhe companles operaLlng ln Lhe
secLor buL also Lo Lhe governmenLal lnsLlLuLlons whlch gaLher daLa on producLlon
Lrade and consumpLlon paLLerns 1hese daLa are hlghly deslred by naLlonal and
lnLernaLlonal lnsLlLuLlons and mlghL be used for predlcLlng fuLure Lrends as well as for
Lallorlng markeLlng sLraLegles ln Lhe chocolaLe secLor Powever afLer prlvaLlsaLlon of
Lhe confecLlonery lndusLry ln oland such daLa collecLed by Lhe naLlonal sLaLlsLlcal
lnsLlLuLlons are only relaLed Lo Lhe confecLlonery producLlon and Lhere ls a lack of
Lhem on Lrade and consumpLlon paLLerns ln Lhe counLry
Much has been done ln Lhe chocolaLe lndusLry ln oland slnce Lhe Second
World War ln Lhe perlod of cenLral plannlng Lhe food lndusLry operaLed wlLhln Lhe
sLaLeowned or 'cooperaLlve' sLrucLures 1he handlcrafL and prlvaLe food lndusLry
accounLed for approxlmaLely 3 (8owlnskl 1994) MosL of Lhe confecLlonery
companles lnlLlally famllyowned buslnesses were naLlonallsed modernlsed and
qulLe well supporLed ln comparlson wlLh oLher secLors of food lndusLry 1he general
characLerlsLlcs of Lhe confecLlonery lndusLry aL Lhe beglnnlng of 1980s are as follows
LradlLlonal Lechnology based on small lnvesLmenLs and labourlnLenslve producLlon
small assorLmenL of raLher poor quallLy producLs presenLaLlon Lhrough Lhe package
and reLall ouLleLs LreaLed as Lhe marglnal unlmporLanL aspecL of Lhe whole markeLlng
pracLlces 1he LacLlc of avoldlng compeLlLlon as a resulL of governmenLal proLecLlon
slnce Lhe naLlonallsaLlon process was well known A few compeLlLors were negllglble
and Lherefore Lhe consumer producLs were noL dlverslfled and of low quallLy 1he end
of 1990s marks Lhe dramaLlc change ln Lhls secLor of food lndusLry 1he companles
have only begun Lo be Lruly lnLernaLlonal groups Lhe range of producLs offered for a
markeL becomes wlde and of beLLer and dlverslfled quallLy (such as Lo meeL
cusLomers' demands) compeLlLlon Lakes a naLural everyday parL ln Lhe llfe of
chocolaLe buslness and Lechnology ls more and more advanced as labour force ls 7 Ceneral dlscusslon
132
reduced Many of Lhe enLerprlses became more lndependenL as Lhe supervlsory organs
were llquldaLed 1he cenLral planned economy obsLrucLed healLhy compeLlLlon ln Lhe
counLry and Lhe ma[orlLy of supply even for Lhe domesLlc markeL were noL of a
deslrable quallLy 1he flrsL sLandards referrlng Lo Lhe chocolaLe lndusLry go back Lo
Lhe end of 1930s roduclng accordlng Lo Lhe sLandard even lf lL ls seL up hlghly
seems Lo be lnsufflclenL when Lhere ls no real compeLlLlon and when Lhe conLlnuous
lmprovemenL for lnsLance ln producL lmage ls noL pursued lL musL be menLloned
here LhaL Lhe hlgh proporLlon of confecLlonery producLs ln oland dld noL even fulfll
Lhe sLandard requlremenLs
Luropean confecLlonery lndusLry was one of Lhe flrsL whlch recognlsed Lhe
need for mass producLlon and encouraged pure food sLandards ln producLlon 1he
large manufacLurers recognlsed very soon Lhe need for Lhe mass markeLlng such as
Cadbury whlch was one of Lhe flrsL companles Lo use markeL research (nuLLall 1994)
1he golden rule of markeLlng formulaLed by Ceorge Cadbury sLaLes Lo manufacLure
a beLLer producL Lhan compeLlLors Lo dlsLrlbuLe lL wldely and Lo adverLlse lL so LhaL
people knew lL was Lhere" (nuLLall 1994) Whlle wrlLlng Lhese words Ceorge
Cadbury had only forgoLLen abouL Lhe aspecL of conLlnuous markeL research and
producL redeslgn accordlng Lo Lhe changlng consumers' demand
1he above presenLed aspecLs are well known for Lhe chocolaLe manufacLurers
of our Llmes 1he sLraLegy of wlde dlsLrlbuLlon has already Laken a form of
lnLernaLlonal corporaLlon neLworks Lhe compeLlLlon ln producL deslgn and
manufacLure ls expressed ln Lhe quallLy conLrol sysLems whlch assure Lhe sLandards
seL up by consumers and adverLlslng ls now performed ln varlous ways noL only by
mass approach buL also ln more sophlsLlcaLed forms such as lndlvldual selllng by
mlsslonarles order geLLers or order Lakers (vlaene 1993) lL should be noLlced LhaL
noL only Lhese chocolaLe companles whlch have sLrong llnks wlLh Lhe WesLern caplLal
undersLand Lhe need for quallLy assurance sysLems such as Pazard Analysls of CrlLlcal
ConLrol olnLs or 1oLal CuallLy ManagemenL Powever only Lhose wlLh Lhls sLrong
flnanclal supporL may afford Lhe quallLy sysLem 1he exemplar Wedel company
recelved lSC 9002 cerLlflcaLe Lhls year and oLher companles are ln Lhe process of
reorganlsaLlon and preparaLlon of new sLrucLures accordlng Lo Lhe lSC requlremenLs 7 Ceneral
dlscusslon 133
8oLh forelgn and ollsh chocolaLe manufacLurers are conLlnuously learnlng
how Lo make good promoLlon how Lo dlsLrlbuLe producLs ln Lhe mosL effecLlve way
and how Lo keep conLrol over Lhe producL freshness aL Lhe polnLof sale AddlLlonally
quallLy conLrol durlng producLlon ls of crlLlcal lmporLance Cnly Lhe rlchesL
companles may afford lnllne devlces for assurance of cerLaln quallLy parameLers
durlng producLlon 1hese are baslcally companles wlLh massproducLlon faclllLles and
hlgh producLlon ylelds Cn Lhe oLher hand ln some counLrles llke 8elglum hlghquallLy and hlghprlced
chocolaLes are made almosL ln klLchen condlLlons ofLen
behlnd a reLall shop 1he manufacLurers of such producLs do noL need sophlsLlcaLed
Lechnologles and ln facL Lhelr sLrengLh lays ln Lhe LradlLlonal approach Lo Lechnology
whlch has lLs reflecLlon ln Lhe unlque sensory and vlsual properLles of Lhelr producLs
Such flrms as Leonldas Codlva or Wedel (Wedel Cake) would probably flnd a
proflLable poslLlon ln Lhls markeL lf Lhelr producLs flL Lo Lhe ollsh consumers' pockeL
Cenerally lL may be sald LhaL Lhe fuLure of food processlng such as
confecLlonery manufacLure ls sLrongly llnked Lo quallLy conLrol lL ls expecLed LhaL
mosL companles wlll soon operaLe sysLemaLlc quallLy conLrol schemes whlch wlll be
regarded Lo be of hlgh lmporLance by Lop managemenL 1he requlremenLs of ollsh
consumers and lmporLers from WesLern Lurope wlll force companles Lo apply more
advanced sysLems of food producLlon wlLh Lhe guaranLeed quallLy uslng modern daLa
processlng meLhods lL ls posslble Lo obLaln an lnLegraLed plcLure of all evenLs durlng
Lhe processlng aL any momenL whlch may be necessary ln case of any defence ln a
courL of [usLlce
Accordlng Lo Lhe worklng documenL of Lhe Luropean Commlsslon Lhe general
prospecL for Lhe ollsh economy ls reasonably opLlmlsLlc" whlch ls explalned as a
raLher smooLh conLlnuaLlon of Lhe reform process and Lhe conLlnulng confldence of
Lhe lnLernaLlonal flnanclal communlLy" (lroese eL al 1993) 1he Lu ls oland's
mosL lmporLanL agrlculLural Lradlng parLner supplylng of around 30 of ollsh
lmporLs and Laklng approxlmaLely 33 of ollsh exporLs ln Lhls secLor (lroese eL al
1993)
1he noLlceable revlval of ollsh8usslan Lrade slnce 1990 should also be
menLloned ollsh economlcal and pollLlcal knowledge abouL Lhe markeLs of Lhe
former uSS8 may be beneflclal ln creaLlng new brldges for fuLure conLacLs and 7 Ceneral dlscusslon
134
developmenL of confecLlonery Lrade Some ollsh companles llke Wawel have a clear
sLraLegy of exporLaLlon (aL Lhe momenL abouL 23 of LoLal producLlon ls sold Lo Lhe
8usslan markeL) 8ecause of Lhe unavallablllLy of preclse daLa on confecLlonery
lndusLry lL may only be sLaLed LhaL oLher CLl1A counLrles play a mlnor role ln ollsh
agrlculLural Lrade and accounL for a 46 of ollsh lmporLs (lroese eL al 1993)
AparL from Lhese prospecLs for Lhe ollsh food and agrlculLural secLor many
poLenLlal forelgn lnvesLors are worrled by unsLable pollLlcal slLuaLlon frequenL
changes ln legal rules whlch regulaLe economlc acLlvlLles and deflclenL economlc
lnfrasLrucLure as well as unclear relaLlons wlLhln Lhe ollsh companles Powever Lhe
lrench (Cacao 8arry) lLallan (lerrero) Lngllsh (Cadbury) and llnlsh (lazer)
chocolaLe producers have already found Lhelr place ln Lhe ollsh markeL 1he
growlng popularlLy of brand chocolaLes of Lhe above menLloned companles ls
currenLly belng observed AddlLlonally chocolaLes whlch are noL produced ln oland
lnLer alla brands of Swlssorlgln LlndL Sprungll and Mllka chocolaLes of krafL
Suchard!acobs (lmporLed Lo oland from Cermany) galned a wlde consumer
accepLance
1he ownershlp changes ln confecLlonery lndusLry ln oland had varlous
courses rlvaLlsaLlon processes were noL easy as Lhe LradlLlons of labour managemenL
and dlfflculL economlc condlLlons are sLrlcLly connecLed wlLh ollsh reallLy 1hese
Lwo facLors are consldered Lo slow down ownershlp changes ln oland 1he quallLy
of ownershlp changes" ls supposed Lo open up prospecLs for any enLerprlse as well as
Lhe lmprovemenL ln Lhe currenL flnanclal slLuaLlon of Lhe ollsh parLner (8elka eL al
1993) lL ls noL only Lhe llberallsaLlon of Lrade and many lnvesLmenL acLlvlLles ln
oland buL also a slgnlflcanL change ln Lhe companles' sLraLegles such as
dlverslflcaLlon pollcles LhaL may be observed ln Lhe case of Wedel whlch afLer merge
wlLh lrlLoLay Amerlcan chlps' produclng company sLarLed a new producLlon planL
where salLy snacks are manufacLured
1he slLuaLlon of chocolaLe lndusLry ln WesLern Lurope seems Lo be dlfferenL
llrsLly due Lo Lhe excellenL LradlLlons of chocolaLe maklng Lechnology le close
conLacLs wlLh Lhe suppllers of Lhe cocoa beans and Lhe developed markeL rules whlch
regulaLe compeLlLlon Lhe chocolaLe producLlon ln Lhe Lu counLrles ls hlghly
esLabllshed and cushloned AlLhough chocolaLe producLs consumpLlon has been 7 Ceneral dlscusslon
133
generally lncreaslng ln recenL years golng up Lo almosL 10 kg per caplLa for
SwlLzerland ln 1991 lL may be noLlced LhaL Lhls markeL ls golng Lo reach Lhe
saLuraLlon level and Lhe consumpLlon dropped sllghLly durlng Lhe lasL few years
llgures from 1994 showlng Lhe decrease ln chocolaLe consumpLlon led Lhe ma[or
companles Lo pay lncreaslng aLLenLlon Lo exporL markeLs lL ls pro[ecLed LhaL exporL
sales should grow much fasLer Lhan home markeL sales 1hls Lrend has good prospecLs
as all of Lhe maln chocolaLe manufacLurers eg 8elglan or Lngllsh belong Lo Lhe
lnLernaLlonal groups
AddlLlonally lL may be noLlced LhaL Lhe locaLlon of Lhe producLlon faclllLles of
ma[or manufacLurers ln Lurope glves valuable access Lo Lhe Luropean mass markeL
lor lnsLance Lhe sLrengLh of Lhe 8elglan prallne secLor ls relaLed Lo Lhe laLesL Lrend
less quanLlLy ln favour of more quallLy" and ls supposed Lo conLlnue 1he recenL
markeL analysls revealed Lhe lncreaslng demand for chocolaLecoaLed blsculLs and
chocolaLecoaLed lce cream producLs so lL may be a new fresh sLarL of Lhe domesLlc
consumpLlon ln Lhe WesLern Lurope Plgh expecLaLlons are also llnked Lo Lhe
lncreased snacklng acLlvlLy especlally among Lhe youngsLers developmenL of Lhe glfL
and Lhe occaslon markeL lncreased mulLlple grocers' share and Lhe presenLaLlon of
courLllness ln mulLlpacks 8elng ln Lhe Slngle Luropean MarkeL means also
favourlsaLlon of mulLlnaLlonal suppllers and Lherefore such ConLlnenLal players as
nesLle Suchard!acobs and lerrero whlch represenL Lhe besL markeLlng skllls ln
Lurope conLrlbuLe Lo Lhe falr prospecLs for Lhe conLlnuous developmenL of chocolaLe
confecLlonery lndusLry
llnally someLhlng should be sald abouL Lhe posslble advanLages LhaL all
naLlons may Lake from Lhe common economlc markeL A few years before Lhe creaLlon
of Lhe Slngle MarkeL lL was predlcLed LhaL Lhe lncreased markeL lnLegraLlon was
esLlmaLed Lo brlng abouL a cosL reducLlon of 17 per cenL of Lhe cosLs of oneLhlrd of
Luropean lndusLry (8uLherford 1992) 1he removal of barrlers Lo Lrade by Lhe
unlflcaLlon or cancelllng of remalnlng dlfferences beLween Lhe Lechnlcal regulaLlons
of Lhe Lu counLrles broughL Lhe llberallsaLlon and a slgnlflcanL lmpacL on Lrade
efflclency lnnovaLlon and lncreased speclallsaLlon and reducLlon of lndusLrlal cosLs
wlLhln Lhe unlon CusLom Larlffs dlffer beLween Lhe Lu and CLLC's Cn 1sL !anuary
1996 a new cusLom Larlff was lnLroduced ln oland 1hls Larlff ls relaLed Lo Lhe 7 Ceneral dlscusslon 136
lndusLrlal and agrlculLural producLs ln Lhe commerclal exchange wlLh CLl1A Ll1A
and Lhe Lu counLrles ln Lhe Lu cusLoms on sweeLs amounL Lo 23 whlle Lhe new
proposed cusLoms ln Lhe vlsegrad Croup counLrles should decrease from currenL 43
30 Lo 10 for Lhe lmporLaLlon of confecLlonery producLs 1herefore Lhere are many
conLroverslal noLes on llberallsaLlon of Lhese cusLoms and Lhe loudesL proLesLs have
been heard from Lhe confecLlonery manufacLurers as Lhey predlcL unsLeadlness of
naLlonal confecLlonery markeL 1hey also suspecL Lhe lncreased compeLlLlon
especlally from Lhe Czech 8epubllc manufacLurers Powever so far lL has been
almosL lmposslble Lo buy Lhe Czech chocolaLe ln Lhe shops or even supermarkeLs
racLlcal work done by Lhe auLhor le sensory analysls of chocolaLes
produced by Lhe maln leadlng 8elglan ollsh and Lngllsh manufacLurers allow Lo
puL forward some concluslons and predlcLlons lL musL be sLressed however here
LhaL Lhese are only concluslons drawn from a small sLaLlsLlcally lnslgnlflcanL number
of panelllsLs so furLher research would be necessary 1he panel of lnlLlally 20 people
of dlfferenL age sex and counLry of orlgln (13 counLrles 8elglum Lngland oland
nepal hlllpplnes lndla 1anzanla Zambla 8ollvla Lcuador Creece Pungary and
LlLhuanla) was used for Lhe deLermlnaLlon of sensory characLerlsLlcs of WesLern and
LasLern Lypes of chocolaLes 1he chocolaLes Laken lnLo Lhe evaluaLlon represenLed
flrsLly a Lyplcal rlch and very smooLh chocolaLe LasLe of WesL Luropean chocolaLes
such as Lhe CallebauL and CLe d'Cr producLs secondly mlldy and characLerlsLlc
crumby LasLe of Lngllsh chocolaLes such as Cadbury and 1erry's chocolaLes and
flnally blLLer and hard flavour as well as sLrucLure of LasL Luropean chocolaLes on
Lhe example on Wedel and Wawel companles
1he preferences of Lhe panelllsLs dlffered buL some Lrends were noLlced lL
may be generally sald LhaL Lhe clLlzens of more advanced counLrles llked Lhe WesL
Luropean LasLe of chocolaLe 1hose who came from Afrlca and Lhe lar LasL preferred
Lhe LasL Luropean LasLe and Lhose from SouLh Amerlca who are used Lo more
lypolysed flavour of Amerlcan chocolaLe chose boLh Lypes of chocolaLes dependlng
on Lhe aLLrlbuLe LhaL was assessed 1he chocolaLes whlch scored Lhe hlgher amounL of
polnLs were Lhose of CLe d'Cr CallebauL and 1erry's ollsh chocolaLes were noL
accepLed especlally as far as odour LasLe and appearance was concerned lnLeresLlng
concluslons can be drawn from Lhe answers of ollsh panelllsLs 1he preferences 7 Ceneral dlscusslon
137
Lowards a LasLe Lo whlch Lhey have been used for many years as Lhe markeL was
closed for WesLern producLs ls noL so clear Whlle some of Lhem deflnlLely chose
LasLe of ollsh chocolaLes oLhers only lndlcaLed Lhe WesLern producLs as Lhe mosL
favourable ones
1aklng lnLo conslderaLlon all of Lhe above facLors and concluslons presenLed
ln each chapLer lL can be sLaLed LhaL Lhe chocolaLe lndusLry ln WesLern CenLral and
LasLern Lurope ls undergolng a noLlceable change 1hls change wlll be acceleraLed lf
Lhe harmonlsaLlon of foodlaw conLlnues and lLs fasL enforcemenL Lakes a place 1hls
may relaLe Lo Lhe unlform rules on Lhe addlLlon of cocoa buLLers replacers and
denomlnaLlon of such producLs wlLhln Lhe Luropean unlon Many counLrles do noL
wanL Lo lmplemenL sLrlcLer rules bannlng Lhe addlLlon of Lhese faLs llexlblllLy of
reclpes and Lherefore wlder posslblllLles of markeLlng new producLs ln llne wlLh
changlng consumer expecLaLlons ls ofLen emphaslsed by Lhe counLrles whlch allow
3 of cocoa buLLer subsLlLuLes
Much has also been sald abouL Lhe serlous consequences for a number of
Afrlcan Carlbbean and aclflc (AC) counLrles Lhe maln suppller of cocoa beans Lo
Lurope lL was esLlmaLed LhaL Lhe exLenslon of Lhe 3 rule across Lhe enLlre Lu
would reduce cocoa demand ln Lurope by beLween 60000 and 200000 Lonnes per
year cosLlng Lhe exporLlng counLrles up Lo uS$ 880 mllllon (leehan 1996)
CpponenLs of Lhe 3 rule sLress Lhe Lu's moral obllgaLlon Lo Lhe AC counLrles LhaL
supply Lhe cocoa beans Cn Lhe oLher hand Lhe represenLaLlves of Lhose who have
already goL acqualnLed wlLh Lhe hlgh posslblllLles and proflLs of uslng Lhe cocoa buLLer
replacers polnL ouL LhaL Lhe lnLroducLlon of LhaL 3 rule wlll noL be done overnlghL
noL all producLs wlll lncorporaLe vegeLable faLs oLher Lhan cocoa buLLer and Lhe
subsLlLuLlon wlll noL be reached up Lo Lhe level sLaLed
1he offlclals such as Arnold van Pecke ulrecLor of CAC8lSCC whlch
represenLs Lhe Luropean chocolaLe confecLlonery lndusLry sLresses LhaL Lhe use of up
Lo 3 noncocoa vegeLable faLs wlll noL undermlne chocolaLe quallLy (leehan 1996)
Powever Lhls should be lefL Lo Lhe personal oplnlon of each consumer who musL be
well lnformed by Lhe label on Lhe composlLlon and orlgln of chocolaLe producLs 8 Summary and
concluslons 138
8 SuMMA8? Anu CCnCLuSlCnS
Cn Lhe example of chocolaLe lndusLry ln Lhe WesL and LasL Luropean
condlLlons Lhe aspecLs relaLed Lo leglslaLlon quallLy conLrol sLraLegles of Lhe
lndlvldual companles and general Lrends ln producLlon Lrade and consumpLlon of
chocolaLe were sLudled 1he legal requlremenLs of WesL Luropean counLrles were
compared Lo Lhose ln LasLern Lurope MeLhods of chocolaLe evaluaLlon and a real
quallLy conLrol examples from Lwo companles CallebauL and Wawel were conLrasLed
1he leadlng companles ln Lhe 8elglan Lngllsh and ollsh confecLlonery markeL were
presenLed and Lhelr sLraLegles were descrlbed 1he need for quallLy conLrol sysLems
was hlghllghLed and lL was proved LhaL Lhere ls a sLrong Lrend ln Lhls dlrecLlon ln
many confecLlonery companles AddlLlonally Lhe sensory analyses of varlous Lypes
and brands of chocolaLes were carrled ouL and Lhe concluslons on Lhe posslble
consumer preferences were presenLed
1he concluslons complled from Lhls sLudy may be summarlsed as follows
- 1he lncrease ln chocolaLe consumpLlon has a poslLlve prospecLs especlally ln Lhe
counLrles of CenLral and LasLern Lurope
- LeglslaLlon for chocolaLe wlll conLlnuously be waLched and presumably changed ln
accordance wlLh Lhe harmonlsaLlon works on Lhe naLlonal law ln each Member
SLaLe of Lhe Luropean unlon
- ln many aspecLs leglslaLlon for chocolaLe ln LasLern Lurope ls dlfferenL from LhaL
ln Lhe WesL Luropean counLrles 1hls ls reflecLed ln Lhe composlLlonal sLandards
quallLy conLrol meLhods or labelllng requlremenLs
- 1he comparlson of Lhe leadlng companles whlch operaLe ln Lhe chocolaLe markeL
allows Lo sLaLe LhaL almosL all of Lhem sLarLlng from Lhe famllyowned buslnesses
underwenL a few ownershlp changes ln form of mergers or acqulslLlons or as ln
oland naLlonallsaLlon and Lhen prlvaLlsaLlon processes 1herefore Lhe
clrcumsLances and lnLerdependence under whlch Lhese companles exlsL are
compllcaLed and hlghly dlverslfled 8 Summary and concluslons 139
- 1he wlde undersLandlng of a need for quallLy conLrol assurance sysLems ls noLlced
among Lhe chocolaLe manufacLurers and a loL of work done can be observed ln Lhls
area
- Sensory aLLrlbuLes of WesL and LasL Luropean chocolaLes are undenlably
recognlsed and deflned by Lhe consumers' preferences whlch may help producers
Lo Lallor global sLraLegles ln Lhe chocolaLe markeL
- lL was noLlced LhaL Lhe ma[orlLy of clLlzens of more advanced counLrles preferred
chocolaLes of Lhe WesLern manufacLurers anelllsLs who came from Lhe lar LasL
and LasLern Lurope llked Lhe chocolaLes of Lhe LasL Luropean orlgln and Lhose
from Lhe Amerlcan conLlnenL chose boLh Lypes of chocolaLes
- lndependenLly of age sex and counLry of orlgln of Lhe assessors Lhe besL
chocolaLes ln Lhe mllk caLegory were Lhose of CallebauL and CLe d'Cr as well as
1erry's laln chocolaLe of CallebauL and CLe d'Cr galned Lhe hlghesL amounL of
LoLal polnLs 1he same relaLlon was observed for mllk chocolaLe wlLh hazelnuLs 9 8eferences
140
9 8LlL8LnCLS
Allkonls !! (1972) Whey Sollds lncreaslng use ln ConfecLlons roc of Whey
rod Conf Chlcago ub 3779 LasLern 8eg 8es Lab uS uepL of
AgrlculLure hlladelphla a ln Campbell avlasek (1987)
Amos A! (1968) llour and 8read CuallLy ConLrol ln Lhe lood lndusLry eds SM
Perschdoerfer 1Wall Sons LLd London vol2 p 193
8arykolklelna n (1973) Zarys Anallzy Sensoryczne[ ywnoocl ed Wn1
Warszawa p233233 278280
8elka M (1993) lndusLry Case SLudy oland loodrocesslng lndusLry
ChocolaLe and ConfecLlonery LasL Luropean LnLerprlses ln 1ranslLlon
vol31 no3 p 6376
8elka M kra[ewska A kra[ewskl S SanLos A (1993) CounLry Cvervlew SLudy
oland LasL Luropean LnLerprlses ln 1ranslLlon vol31 no3 p 1962
8n Wyroby Cuklernlcze 1rwae Czekolada ena l nadzlewana (1990) 8n90
809302 p4
8n Wyroby Cuklernlcze 1rwae 8adanla CrganolepLyczne (1970) 8n70 809013
p 4
8oruc 8 Clelemckl M (1993) 1abllczka mnoenla 8lznesludzleplenl'dze
W8CS1 no31 17Lh uec 1993
8uslness loundaLlon 8ook (1993) Ceneral 1rade lndex 8uslness Culde oland
eds Cho[na 8 Leszczynska 8 Cldzkl ! oland
8yskov 8 (1991) 1he Cocoa MarkeL ln SelecLed LasL Luropean CounLrles lorum
lnLernaLlonal 1rade CA11 Ceneva no 4 p 2022
Cadbury Schweppes (1994) Annual 8eporL 1994 ed Wace CorporaLe rlnL
Lngland p 2027
CallebauL CuallLy SysLem (1994) ed CallebauL Wleze p 114
Campbell L8 (1969) PydrogenaLed MllkfaL as an lnhlblLor of Lhe laL 8loom
uefecL ln uark ChocolaLe ! ualry Scl 32 p 976 ln Campbell avlasek
(1987) 9 8eferences 141
Campbell L8 Cllmore 1M (1983) 1he use of Mllk ln ChocolaLe resenLed aL
Am Assn Candy 1echnol MeeLlng hlladelphla 13 nov1983 ln
Campbell avlasek (1987)
Campbell L8 avlasek S! (1987) ualry roducLs as lngredlenLs ln ChocolaLe
and ConfecLlons lood 1echnology p 7884
CAC8lSCC lCCCC (1993) SLaLlsLlcal 8ulleLln ed CAC8lSCC ln assoclaLlon wlLh
Lhe lCCCC 8russels p 119121
CAC8lSCC (1996) MaLerlals senL on Lhe requesL
CASP (1996) rodukc[a sodyczy lukraLywny lnLeres Cleda CASP no1 p 31
CLn (1993) CLn Annual 8eporL 1994/1993 ed CLn CenLral SecreLarlaL 8russels
p 22 34 48
CMA 8eporL (1986) 8eporL on SclenLlflc ro[ecLs/ AcLlvlLles underLaken by Lhe
1echnlcal CommlLLee ln 1983 Lo lurLher romoLe ro[ecL and Lnhance Lhe
CuallLy of ChocolaLe ManufacLurlng ConfecLloner vol 66 (12) p 8384
Codex AllmenLarlus (1994 a) vol 11 ChocolaLe CCuLx S1An 87 1981 p 33
42
Codex AllmenLarlus (1994 b) vol 11 Cocoa owders (Cocoas) and ury CocoaSugar MlxLures CCuLx
S1An 103 1981 p 4347
Codex AllmenLarlus (1994 c) vol 11 Cocoa (Cacao) nlb Cocoa (Cacao) Mass
Cocoa ress Cake and Cocoa uusL (Cocoa llnes) for use ln Lhe
ManufacLure of Cocoa and ChocolaLe roducLs CCuLx S1An 141 1983
p 4933
Codex AllmenLarlus (1994 d) vol 11 ComposlLe and lllled ChocolaLe CCuLx
S1An 142 1983 p 3338
Codex AllmenLarlus (1994 e) vol 13 MeLhods by CommodlLy p 1822
Councll ulrecLlve (1973) Cn Lhe ApproxlmaLlon of Lhe Laws of Lhe Member SLaLes
8elaLlng Lo Cocoa and ChocolaLe lnLended for Puman ConsumpLlon
73/241/LLC Cfflclal !ournal no L 228 16/08/1973
Councll ulrecLlve (1979 a) loodsLuffs rlclng ulrecLlve 79/381/LLC Cfflclal
!ournal no L 138/19
Councll ulrecLlve (1979 b) Councll ulrecLlve Cn Lhe ApproxlmaLlon of Lhe Laws of
Lhe Member SLaLes 8elaLlng Lo Lhe Labelllng resenLaLlon and AdverLlslng 9 8eferences
142
of loodsLuffs for Sale Lo Lhe ulLlmaLe Consumer 79/112/LLC Cfflclal
!ournal no L 033 08/02/1979 p 0001
Councll ulrecLlve (1993) Councll ulrecLlve Cn Lhe Pyglene of loodsLuffs
93/43/LLC Cfflclal !ournal no L 173/1 14/06/1993
uavls !C (1968) ualry roducLs CuallLy ConLrol ln Lhe lood lndusLry eds SM
Perschdoerfer 1 Wall Sons LLd London vol2 p 29
ue Moor P PuyghebaerL A (1982) Some osslblllLles of Modlfled 8uLLerfaL ln
ChocolaLe 8ull 147 lnLl ualry led 8russels ln Campbell avlasek
(1987)
uzlennlk dzkl (1993) Cacao 8arry w odzl olskolrancuska sodycz no 207
3Lh SepLember 1993
L Wedel (1994) Annual 8evlew 1994 ed unlLed ubllshers Warszawa p 719
Llu MarkeLlng ln Lurope (1994) ChocolaLe ConfecLlonery ln 8elglum ed 1he
LconomlsL lnLelllgence unlL LLd London no 377 p 416 8297
Llu 8eLall 8uslness (1993) ChocolaLe ConfecLlonery 1he LconomlsL lnLelllgence
unlL LLd London p 7187
luA (1980) Cacao roducLs lood and urug AdmlnlsLraLlon Code of lederal
8egulaLlons 1lLle 21 arL 163 ln Campbell avlasek (1987)
leehan 1 (1996) ConLroversy on Cooca ulrecLlve lnLernaLlonal lood lngredlenLs
March / Aprll 1996 p 3337
lroese P! !acquln L Schaps ! (1993) AgrlculLural SlLuaLlon and rospecLs ln
Lhe CenLral and LasLern Luropean CounLrles oland ed LC ulrecLoraLe
Ceneral for AgrlculLure (uC vl) Worklng uocumenL p 47 33
lSA (1992) 1he lood SafeLy AcL 1990 and ?ou A gulde for Lhe lood lndusLry ed
PM CovernmenL p 3
CazeLa Wyborcza (1993) Czekolada przemysowa no 208 7Lh SepL 1993
Creen aper (1990) Commlsslon CommunlcaLlon on Lhe uevelopmenL of Luropean
SLandardlsaLlon Cfflclal !ournal C 20/1 (16)
Crldgeman n1 (1967) 1esLlng anels Sensory AssessmenL ln CuallLy ConLrol
CuallLy ConLrol ln 1he lood lndusLry eds SM Perschdoerfer 1 Wall
Sons LLd London vol 1 p 243 263 272276 9 8eferences
143
CuS (1993) 8ocznlk SLaLysLyczny ed Cwny urz'd Skarbowy 8ok Lv
Warszawa p 234
PeaLhcock ! (1987) Crumb vs Mllk owder ChocolaLe resenLed aL a
ManufacLurlng ConfecLloner Assn 8esearch Sponsor Semlnar !an 22
1987 ln Campbell avlasek (1987)
Pershey (1986) nuLrlLlonal lnformaLlon for PealLh rofesslonals Pershey loods
Corp Pershey a ln Campbell avlasek (1987)
PunderL !ahre Schokoladenconche (1979) Cordlan Pamburg p 144148
PuyghebaerL A van Caver u ue CeeLer P ue CreyL W van Camp ! (1993)
1echnology of vegeLable roducLs ed unlverslLy of CenL laculLy of
AgrlculLural Applled 8lologlcal Sclences p 14
lSC CaLalogue (1993) SecLlon 6714030 Cocoa ChocolaLe p 233
!ackson k (1994) 8eclpes lndusLrlal ChocolaLe manufacLure and use ed 8eckeLL
S1 8lackle Academlc and rofesslonal Clasgow p 263
!ordan MA (1986) SLudles on 8uLLeroll 8es 8epL 368 8lMl8A LeaLherhead
Lngland ln Campbell avlasek (1987)
kaLalog norm 8ranowych (1993) Ld WnA Warszawa p 313317
kaLalog norm olsklch (1994) Ld WnA Wero Sp z oo Warszawa p 347348
kaLLenberg P 8 (1981) 1he CuallLy of Cocoa 8uLLer ManufacLurlng ConfecLloner
vol 61 (1) p 3238
kCll (1994) 8rlnglng Consumers Lhe World's 8esL 8rands krafL Ceneral loods
lnLernaLlonal ed CorporaLe Affalrs ueparLmenL new ?ork p 910 24
klnsella !L (1970) luncLlonal ChemlsLry of Mllk roLelns ln Candy and ChocolaLe
ManufacLure ManufacLurlng ConfecLloner vol30 (10) p43 ln Campbell
avlasek (1987)
klrk 8S Sawyer 8 (1991) earson's ComposlLlon and Analysls of loods ed
Longman Sclence and 1echnlcal Lngland p 3 374387 637638 662
knebl L (1993) lnLernaLlonal CuallLy ManagemenL SLandards (lSC 9000) Lhelr
appllcaLlon ln Lhe lood lndusLry luloS1 newsllne p 1314
konlnkll[k 8eslulL beLreffende cacao en chocolade (1973) WarenweLgevlng (1)
Aanvulllng no 9 AugusL 1988 p 19 9 8eferences
144
krauss (1972) Pow Lo ConLrol and Lnsure CuallLy ln ChocolaLe rocesslng
ManufacLurlng ConfecLloner vol 32 (4) p 3839
krlsLLherLon M uerr !A MusLad vA Sellgson lP earson 1A (1994)
A mllk chocolaLe bar/day subsLlLuLed for a hlgh carbohydraLe snack lncreases
hlgh denslLy llpoproLeln cholesLerol ln young men on an nCL/APA SLep
Cne dleL Am!Clln/nuLr SupplemenL uecember 1994
Lelssner 8 PogenbrlkC nllsson ! eLersson (1991) Cocoa 8uLLer AlLernaLlves
ed karlshamns Clls laLs Academy p 120134
Leszczynskl M (1993) Czekanle na czekolad CazeLa Wyborcza no233
Llndley (1968) ChocolaLe and Sugar ConfecLlonery !am and !ellles CuallLy
ConLrol ln 1he lood lndusLry eds Perschdoerfer SM 1 Wall and Sons
LLd London vol 2 p 239271
Lynch 8 (1993) !acobs Suchard uk Lxpanslon Cases ln Luropean MarkeLlng ed
kogan age LLd London p 7380
MAll (1996) WrlLLen lnformaLlon from Lhe MlnlsLry of AgrlculLure llsherles and
lood personal correspondence of 8Lh lebruary 1996
Marclnek ! (1993) rzewldywane zmlany w sysLemle normallzac[l ywnoocl w
olsce rzemys Spoywczy no2 p 3739
MarkeL lnLelllgence (1991) ChocolaLe ConfecLlonery ed MlnLel ubllcaLlons LLd
London p 129
Maxlmo CC !agblr S (1984) SLaLlsLlcal MeLhods ln lood and Consumer
8esearch ed Academlc ress lnc Crland p 3033
Maynes n (1993) LaL or 8e LaLen Mergers AcqulslLlons lnLernaLlonal London
vol 13 (1) p 1317
Mazlgh u (1994) Mlcroblology of ChocolaLe lndusLrlal ChocolaLe manufacLure
and use ed 8eckeLL S1 8lackle Academlc and rofesslonal Clasgow
p 313319
Mc larlane ! (1994) lnsLrumenLaLlon lndusLrlal ChocolaLe manufacLure and use
ed 8eckeLL S1 8lackle Academlc and rofesslonal Clasgow p 287294
Mlller 8W (1993) 1hls ls Codex AllmenLarlus ed lAC llaL anls WashlngLon
uC uSA p 28 9 8eferences 143
Mlnlfle 8W (1980) PlsLory of Cocoa and ChocolaLe ChocolaLe Cocoa and
ConfecLlonery ed Avl ubllshlng Co lnc WesLporL ConnecLlcuL p 121
600636 681688
Mohler M8 Pugunln AC Lbers k (1981) Whey 8ased nonlaL Mllk
8eplacers ln LlghL ChocolaLe llavoured Compound CoaLlngs !lood
1echnology 33 (6) p79 ln epper 1 PolgaLe ! P (1983) 8ole of
Mllk roLeln ln ChocolaLe 8esearch 8eporLs no 324 p 12
Mohr L (1977) 8ohkakaobohnen unLersuchungen 1977/2 1978/2 Cordlan
Pamburg ln Mlnlfle (1980)
Musser !C (1970) Mllk ChocolaLe 1echnology p 72 ln Campbell avlasek
(1987)
na rzykad (1993) 1yle wlesz co z[esz Akademla CasLronomlczna na rzykad
no3 p 1819
nelson !P (1972) LnzymaLlcally roduced llavours for laLLy SysLems !Am Cll
Chem Scl 49 p 339 ln Campbell avlasek (1987)
nuLLall C (1994) ChocolaLe MarkeLlng and CLher AspecLs of Lhe ConfecLlonery
lndusLry Worldwlde lndusLrlal ChocolaLe ManufacLure and use ed
8eckeLL S1 8lackle Academlc and rofesslonal Clasgow p 362383
C' Mahony M (1983) Sensory LvaluaLlon of lood SLaLlsLlcal MeLhods and
rocedures ed Marcel uekker new ?ork p 84 412
lerson 8 (1993) WrlLLen maLerlals glven Lo Lhe group of lnLernaLlonal sLudenLs of
Lurofood 8everage CuallLy ManagemenL" programme 8ournemouLh
Lngland
n Wyroby Cuklernlcze 1rwae 1ermlnologla (1993) n93 A88000 p 36
8ohan 1A SLeward 1 (1967) 1he recursors of ChocolaLe Aroma !ournal of
lood Sclence
8owlnskl ! (1994) 1ransformaLlon of Lhe lood Lconomy ln oland ollcy
lnsLlLuLlonal 8eform ln CenLral Luropean AgrlculLure ed !lM Swlnnen
Avebury p 211236
8owllnson M (1993) SLraLegy SLrucLure and CulLure Cadbury ulvlslonallzaLlon
and merger ln Lhe 1960's !ournal of ManagemenL SLudles 322 p 127 9 8eferences
146
8ozporz'dzenle w sprawle znakowanla (1994) 8ozporz'dzenle MlnlsLra 8olnlcLwa
l Cospodarkl ywnooclowe[ w sprawle znakowanla orodkw spoywczych
uywek l subsLanc[l dodaLkowych dozwolonych przeznaczonych do obroLu
uzlennlk usLaw 8 no 86 Warszawa
8uLherford u (1992) ulcLlonary of Lconomlcs ed 8ouLledge London p 422
8uLkowskl A Cwlazda S u'browskl k (1993) uodaLkl funkc[onalne do
ywnoocl ed Agro lood 1echnology kaLowlce p 260 261
8ydel M kamlnskl k (1993) WarLoo rynkowa markl produkLu MarkeLlng l
8ynek no10
Schoen M (1931 a) ChapLer xxx ConfecLlonery and Cacao roducLs 1he
ChemlsLry and 1echnology of lood and lood producLs vol ll ed Morls
8 !acobs lnLersclence publlshers lnc new ?ork p 16391631
Schoen M (1931 b) ChapLer xLll ConfecLlonery and Cacao roducLs 1he
ChemlsLry and 1echnology of lood and lood roducLs vol lll ed Morls
8 !acobs lnLersclence ubllshers lnc new ?ork p 21382137
Slkorskl ZL (1994) Chemlczne l lunkc[onalne Waoclwoocl Skadnlkw
ywnoocl ed Wn1 Warszawa p 442
Swlercz 1 Czernl A (1993) rawo ywnooclowe LWC ed Zach CenLrum
Crganlzac[l Sp z oo Zlelona Cra p 912
Szponar L Crochowska 8 kozowska u (1994) Wymaganla [akoocl
zdrowoLne[ ywnoocl w olsce rzemys Spoywczy no1 p 46
1he lood SafeLy ulrecLoraLe (1993) Cocoa and ChocolaLe roducLs lood Law
ed Consumer and nuLrlLlon ollcy ulvlslon MlnlsLry of AgrlculLure
llsherles and lood London p 1618
1he lCCCC Code of CM (1991) Speclflc CM for Lhe Cocoa ChocolaLe
ConfecLlonery lndusLry ed lCCCC 8russels p 313
1he lCCCC Code of Pyglene racLlce (1991) Code of Pyglene racLlce 8ased on
PACC for Lhe revenLlon of Salmonella ConLamlnaLlon ln Cocoa
ChocolaLe and ConfecLlonery roducLs ed lCCCC 8russels p 331
1he Cfflclal ConLrol of loodsLuffs (1992) lnspecLlon SLaLlsLlcs uk 8eLurn 1992
p 3(a) 9 8eferences 147
1ownshend l (1967) lood SLandards CuallLy ConLrol ln 1he lood lndusLry eds
Perschdoerfer S M 1 Wall Sons LLd London vol 1 p 283318
1rends 1op 3000 (1994) llnanclal Lconomlsch Magazlne 20 sLe !aar no 32 ed
1rends 8russels p 201
1revelllne M! (1993) Luropean CommunlLles SLandardlsaLlon ollcy A new
Means Lo 8egulaLe loodsLuffs Luropean CompeLlLlon Law 8evlew L clr
Cxford vol 14 no 2 p 4632
usLawa o zmlanle usLawy o normallzac[l (1993) uzlennlk usLaw 8 no 93
Warszawa
van CemerL L (1993) racLlcal and cusLommade cooperaLlon wlLh Lhe food
lndusLry ln Lhe developmenL of producLs for Lhe Luropean markeL Success A
MaLer of 1asLe Luropean Sensory neLwork Semlnar Congress CenLre
LeeuwenhorsL noordwl[kerhousL neLherlands 67Lh Aprll 1993
verhey !C (1986) hyslcal roperLles of urled Mllk ln 8elaLlon Lo ChocolaLe
ManufacLure neLh Mllk ualry ! 40 p 261 ln Campbell avlasek
(1987)
vlaene ! (1993) lood MarkeLlng unlverslLy of ChenL p 283 393
vlaene ! Cellynck x ue 8ruyne C (1993 a) ChocolaLe and Sugar
ConfecLlonery lndusLrlal SLrucLure of 1he lood urlnk 1obacco SecLor
CurrenL SlLuaLlon and 8ecenL LvoluLlon ed unlverslLy of ChenL
AgrlculLural Lconomlcs p 89106
vlaene ! Cellynck x ue 8ruyne C (1993 b) ChocolaLe lndusLry 1he
Lconomlcs of lurLher rocesslng ualry roducLs and 1he CuanLlLaLlve
uemands for ualry roducLs by 1he rocesslng lndusLrles ln 1he LC
SlLuaLlon and rospecLs ed unlverslLy of ChenL AgrlculLural Lconomlcs
WeL beLreffende de velllgheld van de consumenLen (1994) MlnlsLerle van
Lconomlsche Zaken 8elglsh SLaaLsblad 01041994 p 89218927
WhlLe aper (1993) reparaLlon of Lhe AssoclaLed CounLrles of CenLral and LasLern
Lurope for lnLegraLlon lnLo Lhe lnLernal MarkeL of Lhe unlon ed 1he
Commlsslon of Lhe Luropean CommunlLles 8russels p 2 1213
Worley C1 lolwell 8! Mc Cracken vA 8ognara CL (1993) lood Label
8egulaLlons ln 1he unlLed SLaLes and Luropean CommunlLy lnLernaLlonal 9 8eferences
148
1rade laclllLaLors or non 1arlff 8arrlers ! lnLernaLlonal lood and
Agrlbuslness MarkeLlng vol 7 (2) p 9196
ycle Warszawy (1993) Zakazane paplerosy no 301 3Lh november 1993