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 Hershey’s Milk Chocolate ~ Nutrient Analysis (Alodie)
 * Ingredients: ** SUGAR, CHOCOLATE, COCOA BUTTER, COCOA PROCESSED WITH ALKALI, MILK FAT, LACTOSE, SOY LECITHIN, PGPR, VANILLIN, ARTIFICIAL FLAVOR, AND MILK


 * **Nutrition Facts Hershey's Milk Chocolate Bar** ||
 * Serving Size 1 bar (43g) ||
 *  ||
 * Amount Per Serving ||
 * Calories from Fat 110**Calories** 210 ||
 *  ||
 * % Daily Values* ||
 * **Total Fat** 13g || **20**% ||
 *  || Saturated Fat 8g || <span style="color: rgb(128,128,0);">**40**% ||
 * <span style="color: rgb(128,128,0);"> || <span style="color: rgb(128,128,0);">Polyunsaturated Fat 0g || <span style="color: rgb(128,128,0);"> ||
 * <span style="color: rgb(128,128,0);"> || <span style="color: rgb(128,128,0);">Monounsaturated Fat 0g || <span style="color: rgb(128,128,0);"> ||
 * <span style="color: rgb(128,128,0);"> || <span style="color: rgb(128,128,0);">Trans Fat 0g || <span style="color: rgb(128,128,0);"> ||
 * <span style="color: rgb(128,128,0);">**Cholesterol** 10mg || <span style="color: rgb(128,128,0);">**3**% ||
 * <span style="color: rgb(128,128,0);">**Sodium** 35mg || <span style="color: rgb(128,128,0);">**1**% ||
 * <span style="color: rgb(128,128,0);">**Potassium** 0mg || <span style="color: rgb(128,128,0);"> ||
 * <span style="color: rgb(128,128,0);">**Total Carbohydrate** 26g || <span style="color: rgb(128,128,0);">**9**% ||
 * <span style="color: rgb(128,128,0);"> || <span style="color: rgb(128,128,0);">Dietary Fiber 1g || <span style="color: rgb(128,128,0);">**4**% ||
 * <span style="color: rgb(128,128,0);"> || <span style="color: rgb(128,128,0);">Sugars 24g || <span style="color: rgb(128,128,0);"> ||
 * <span style="color: rgb(128,128,0);"> || <span style="color: rgb(128,128,0);">Other Carbohydrate 0g || <span style="color: rgb(128,128,0);"> ||
 * <span style="color: rgb(128,128,0);">**Protein** 3g || <span style="color: rgb(128,128,0);"> ||
 * <span style="color: rgb(128,128,0);"> ||
 * || <span style="color: rgb(128,128,0);">Vitamin A 0% || <span style="color: rgb(128,128,0);">[[image:http://www.fatsecret.com/static/images/icons/myfs_darkcir.gif width="6" height="6"]] || <span style="color: rgb(128,128,0);">Vitamin C 0% ||  ||
 * || <span style="color: rgb(128,128,0);">Calcium 8% || <span style="color: rgb(128,128,0);">[[image:http://www.fatsecret.com/static/images/icons/myfs_darkcir.gif width="6" height="6"]] || <span style="color: rgb(128,128,0);">Iron 2% ||  ||
 * || <span style="color: rgb(128,128,0);">* || <span style="color: rgb(128,128,0);">Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ||  ||

<span style="font-size: 12pt; color: rgb(128,128,0); font-family: 'Times New Roman',Times,serif;">Milk Chocolate is a combination of chocolate liquor (not alcohol), cocoa butter, sugar and milk or cream. Milk chocolate must contain at least 10% chocolate liquor and at least 12% total milk ingredients. From reading this list of ingredients it is safe to say, milk chocolate is not a nutritionally sound food! __Ingredients__ <span style="color: rgb(128,128,0);">The main ingredient in any chocolate is chocolate liquor. This is made from the center part of the cocoa bean (otherwise known as unsweetened chocolate); it is transformed into a smooth liquid state and is the basis of all chocolate. It contains no ‘Liquor’, which simply means liquid and it is not alcoholic. [|(http://www.ghirardelli.com/chocopedia/glossary.aspx)]

The next most important ingredient is the cocoa butter. This is a natural fat that is present in cocoa beans. It is a creamy, rich fat obtained from the seeds of the cocoa plant and it typically added back at varying stages depending on the form of chocolate. [|(http://www.chocolatesandpatisserie.com/chocolates-glossary.htm)]

<span style="color: rgb(128,128,0);">__The Good and The Bad__

<span style="font-size: 12pt; color: rgb(128,128,0); font-family: 'Times New Roman',Times,serif;">[|(http://caloriecount.about.com/calories-hersheys-milk-chocolate-bar-i126573)]
 * <span style="font-size: 12pt; color: rgb(128,128,0); font-family: 'Times New Roman',Times,serif;">Hershey's milk chocolate is realtively low in cholesterol and very low in sodium.
 * <span style="font-size: 12pt; color: rgb(128,128,0); font-family: 'Times New Roman',Times,serif;">Hershey’s milk chocolate is high in saturated fats. This type of fat is a solid fat mainly found in animal foods. Eating foods that contain saturated fats raises the level of cholesterol in your blood. High levels of blood cholesterol increase your risk of heart disease and stroke.
 * <span style="font-size: 12pt; color: rgb(128,128,0); font-family: 'Times New Roman',Times,serif;">Hershey’s milk chocolate is very high in added sugar. Sugar is a form of carbohydrate. Sugar is found only in foods of plant origin. In food, sugar is classified as either naturally occurring or added. Naturally occurring sugars include lactose in milk, fructose in fruit, honey and vegetables and maltose in beer. Added sugars originate from corn, beets, grapes, and sugar cane, which are processed before being added to foods. The body cannot tell the difference between naturally occurring and added sugars because they are identical chemically; however, food sources of naturally occurring sugars also provide vitamins and minerals, while foods containing added sugars provide mainly calories and very few vitamins and minerals. For this reason, the calories in added sugar are called "empty calories".
 * <span style="font-size: 12pt; color: rgb(128,128,0); font-family: 'Times New Roman',Times,serif;">

Milk chocolate along with dark and white chocolate contains a variety of naturally occurring substances such as: theobromine, caffeine and polyphenols (a type of antioxidant). = = <span style="font-size: 12pt; color: rgb(128,128,0); font-family: 'Times New Roman',Times,serif;">__Theobromine__ = = <span style="font-size: 12pt; color: rgb(128,128,0); font-family: 'Times New Roman',Times,serif;">Theobromine is a methylxanthine, a naturally produced stimulant found in many plants including cocoa. Theobromine is found primarily in cocoa beans, coffee and tea. It is in the same class of compounds as caffeine, however, it does not stimulate the nervous system. It can have a mild diuretic action similar to caffeine. Since theobromine occurs naturally in cocoa beans, it is present in all chocolate products. The amount of theobromine in the finished product depends on the type of chocolate and the serving size. Milk chocolate contains less theobromine than semi-sweet or dark chocolate. A 43gram Hershey’s milk chocolate bar contains 74mg of theobromine, in comparison to 184mg in a Hershey’s Dark Chocolate bar. Have you ever heard that chocolate can make a dog extremely ill? That is because dogs metabolize theobromine very slowly. As a result, theobromine can have a serious effect on the animal's heart, kidneys and central nervous system. <span style="display: block; font-size: 12pt; color: rgb(128,128,0); font-family: 'Times New Roman',Times,serif; text-align: left;">__Caffeine__ Chocolate is not as high in caffeine as most people assume. A 43gram Hershey’s Milk Chocolate bar contains about 10 mg of caffeine; this amount is only slightly higher than a cup of decaffeinated coffee. In comparison, a brewed cup of regular caffeine coffee can contain anywhere from 65-120mg of caffeine which is significantly higher than a chocolate bar. = = <span style="font-size: 12pt; color: rgb(128,128,0); font-family: 'Times New Roman',Times,serif;">__Antioxidants__ = = <span style="font-size: 12pt; color: rgb(128,128,0); font-family: 'Times New Roman',Times,serif;"> There is growing evidence that chocolate and cocoa contain beneficial compounds similar to those found in many fruits, vegetables, tea, and wine called polyphenols, an antioxidant. The antioxidant polyphenols are found in the cocoa or nonfat portions of chocolate. As stated earlier, chocolate contains chocolate liquor and the more chocolate liquor, the higher the cocoa content and amount of antioxidant polyphenols. The bad news is milk chocolate has added butter fat that contains cholesterol and raises the cholesterol found in the human body. It also contains significantly less antioxidants and other beneficial chemicals than dark chocolate; therefore, the Hershey’s dark chocolate bar may be a better option than the delicious milk chocolate bar! [|(http://www.hersheys.com/nutrition/chocolate.asp)]

<span style="color: rgb(0,0,255);">__(ALLURA) Agriculture__ ** <span style="color: rgb(0,0,255);">The Cacao tree grows in the tropical jungles. Cacao trees grow melon-like fruit, which is harvested by hand. Inside each pod are about 20-40 seeds, or cocoa beans. After the beans are removed from the pods, they are placed in large heaps or piles. This is called fermentation, and takes about a week. During this time, the shells harden, the beans darken, and the rich cocoa flavor develops. After drying, the beans are ready for transport to the chocolate factory (www.hersheys.com). <span style="color: rgb(0,0,255); font-family: Century Gothic;">

The Hershey Company purchases cocoa from nearly 50 different producers, exporters and processors from West Africa, Asia, and the Americas. As a member of the World Cocoa Foundation, The Hershey Company helps make cocoa farming a sustainable and successful way of life for farming families through programs that improve growing techniques and the health of cocoa trees to reduce crop loss. Also, programs to help expand environmentally friendly farming practices, including non-chemical pest and disease controls such as Integrated Pest Management. As dairy is another important ingredient in making chocolate, Hershey sources its dairy from local farms.

Map of cacao growing countries

__**Processing**__ Cocoa beans from different countries each have a distinct flavor. After arriving at the factory, the beans are stored by country of origin until they are blended. Cocoa beans are roasted in large, revolving roasters at very high temperatures. A hulling machine then takes the dry, roasted cocoa beans and separates the shell from the inside of the bean - called the “nib.” This is the part of the bean actually used to make chocolate. The nibs are then milled - a grinding process which turns the nibs into a liquid called chocolate liquor - a smooth, dark stream of pure chocolate flavor (contains no alcohol). The rest of the ingredients are now added to make the chocolate candy (www.hersheys.com). The main ingredients in chocolate are the chocolate liquor, cocoa butter, sugar and milk. Hershey uses fresh, whole milk to make its milk chocolate. Tanker trucks bring the fresh milk to the factory every day where it is tested, pasteurized, and then mixed with sugar. The whole milk-sugar mixture is slowly dried until it turns into a thick, taffy-like material ( [|www.hersheys.com] ). United States Food & Drug Administration REQUIRES a minimum of 10% Cacao solids. The Hersheys bar is about 11% Cacao. [] The chocolate liquor is combined with the milk and sugar. This new mixture is dried into a coarse, brown powder called chocolate crumb.

The chocolate crumb powder is used to make milk chocolate. Hershey adds cocoa butter to the crumb which brings out the rich taste and creamy texture of the chocolate. The crumb travels through steel rollers which grind and refine the mixture, making it smoother (www.hersheys.com).

The crumb becomes a thick liquid called chocolate paste. The paste is poured into huge vats called conches. Once inside the conche, large granite rollers smooth out the gritty particles from the crumb. This process can take anywhere from 24 to 72 hours to complete (www.hersheys.com).

The chocolate paste now has the smooth, familiar look of milk chocolate and it’s ready to be made into product. The paste is tempered, or cooled in a controlled manner to the right texture and consistency. Other ingredients, like almonds or peanuts, can be mixed into the paste during tempering or added directly to the moulds (www.hersheys.com).

Most chocolate bars are made by pouring the liquid chocolate paste into moulds. The moulding machines can fill more than 1,000 moulds per minute. The filled moulds then take a bumpy, vibrating ride to remove air bubbles and allow the chocolate to settle evenly. Finally, they wind their way through a long cooling tunnel where the liquid chocolate is gently chilled into a solid candy bar. Finally, the chocolate is wrapped (www.hersheys.com).

As a leading chocolate manufacturer, Hershey produces more than a billion pounds of chocolate products each year. A sophisticated, computerized distribution system makes sure that fresh products arrive at retail outlets across the country.
 * __Distribution__ **

Hershey's communications reflect the diversity of consumers and the cultural values of local markets wherever Hershey does business around the world (www.thehersheycompany.com).
 * __Marketing__ **

Hershey applies its Global Marketing Principles to all forms of media designed for consumers. Part of its general marketing principles is that they promote their products to be enjoyed when consumed in moderation and in connection with a balanced diet and an active lifestyle. In advertising to children, Hershey depends on parents playing a crucial role in teaching children healthy eating habits and the appropriate role of treats and snacks in a balanced diet. Hershey does not advertise to children or youth in school settings. In Canada, Hershey is a participant in the Children's Food and Beverage Advertising Initiative administered by Advertising Standards Canada (www.thehersheycompany.com).

Another principle of Hershey is to advertise accurately, truthfully and fairly, and in a fashion consistent with local laws where they have operations around the world (www.thehersheycompany.com). Hershey has worked to reduce materials used and increased recycled content and recyclable materials (www.thehersheycompany.com).

Hershey also shows commitment to community through various action programs, the Milton Hershey school (for children in need), and supporting breast cancer education and awareness in October by changing product packaging to pink (www.thehersheycompany.com). __Labour__ ** In 2001, Hershey joined the global cocoa and chocolate industry in signing protocol designed to ensure that children are not harmed in cocoa farming (www.thehersheycompany.com).

__(ANDREA) Analysis of the Manufacturer

Founder:__ Milton S. Hershey founded the company we now know today as the Hershey Foods Corporation or simply “Hershey’s”. Milton who was born in 1857 and died in 1945 was raised in rural central Pennsylvania. It was here that he grew his love for sweets and chocolate and which would lead him to establish the largest North American manufacturing plants of quality chocolate and sugar confectionary products. Among Milton’s many accomplishments included being the first American to develop a formula for manufacturing the Swiss’ best kept secret, milk chocolate. ( [|www.thehersheycompany.com] ) __The Company:__ The Hershey Foods Corporation was established in 1894 as a means for producing a chocolate coating to caramels. Before Milton Hershey began his career as a chocolatier, he first started “Milton Hershey’s Lancaster Caramel Company.” This caramel company was sold for 1 million US dollars in 1900 and thus gave Milton the funds to start his chocolate company. The Hershey Corporation was set up in Milton’s birth town and what is now on the United States’ map as Hershey, Pennsylvania. Today’s CEO of the Hershey Foods Corporation is David J. West. ( [] ) Worldwide, Hershey employs approximately 13,000 employees. With revenues of nearly 5 billion dollars, (2007) it is easy to see how Hershey is one of the oldest and most successful chocolate companies in North America. ( [|www.thehersheycompany.com] ) __The Product:__ Best known for their classic milk chocolate bar, Hershey also makes an assortment of other dark, milk and white chocolates as well as many sugar confectionaries. Brand names under the Hershey Foods Corporation label include popular items such as “M&Ms”, “Hershey’s Kisses”, “Reese’s Peanut Butter Cups” and “Kit Kat”. __Manufacturing Plants:__ Hershey’s main plant has always been located in what is now known as Hershey, Pennsylvania. This location takes up 2 million square feet of manufacturing space and is known as the largest chocolate factory in the world! The second manufacturing plant was set up on June 15th, 1963 in Smith Falls, Ontario. This plant closed in 2008 and Hershey chose to set up business in Mexico, (probably in part to economical reasons). Today Hershey’s manufacturing plants are located in Virginia, Pennsylvania, Illinois, Monterey and Guadalajaro (Mexico) and Sao Roque (Brazil). ( [] ) __Corporate Social Responsibility:__ The Hershey Foods Corporation has had a commitment to corporate social responsibility ever since the company’s foundation in 1894. Hershey supports many different organizations world wide with a special focus on children with risks. Milton S. Hershey, (the founder of the Hershey Foods Corporation) had a special liking to children and was known in the community for being a strong activist for children’s issues. Milton and Catherine Hershey went so far as to establish the Milton Hershey School in 1909 which supported orphan boys. This school is still in operation and is currently the largest residential elementary school in the United States. Today, approximately 1,100 students attend MHS and are provided with free health care, residency, food, clothing, career planning and education. ( [|www.miltonhershey.com] ) Along with Hershey’s dedication to children’s groups, the company also prides itself in supporting United Way (an organization focusing on communities and their needs) as well as the Children’s Miracle Network. ( [|www.thehersheycompany.com] ) Sustainability in Cocoa Growing is another way in which the Hershey Foods Corporation gives back to the community. Such initiatives for the sustainability of cocoa growing include: - financial returns for farms and communities; - farmer support; (training and services), - crop diversification; - environmental emphasis on healthy soil, clean water and Integrated Pest Management; and, - Safe labour practices and opportunities for women and youth. ( [|www.thehersheycompany.com] )

The Hershey Food Corporation is also extremely dedicated to ensuring that their employees are well taken care of. Hershey provides scholarships to dependents of employees and retirees as well as offering benefits packages to the domestic partners of Hershey employees and retirees. New employees will receive a 3% company paid contribution in relation to their 401(k) plan upon commencement of their career with the Hershey Food Corporation. In addition to the financial and benefits support Hershey offers their employees, the company also supports diversity through representation of diversity councils including the Women’s Council, African American Affinity Group, Hispanic Affinity Group and Asian Affinity Group. Problems and Opposition: __ Although the Hershey Corporation has provided many incentives to their employees and have an impressive plan in regards to their corporate social responsibility records, Hershey is not without opposition to recent decisions to move a considerable amount of their production south of the border to Mexico. This relocation plan was announced to help the Hershey Corporation remain competitive and cut costs in an increasingly aggressive market. In 2007, Hershey planned to cut 1,500 jobs, ( an equivalent of approximately 11% of all employees) in the following 3 years. Concerned citizens of Hershey, Pennsylvania feared for unemployment rates to sky rocket and thus opposed the idea of moving production to Mexico. Inevitably, Hershey chose the economical path in order to keep their company thriving and introduced their first manufacturing plant in Mexico in 2008. ( [|www.preservehershey.org/issues] ) __


 * __<span style="color: rgb(16,122,122);">RAMANDEEP'S SECTION __**<span style="color: rgb(16,122,122);">

Hershey’s website indicates a clear connection with its practices and processing tips in conjunction with the world cocoa foundation. This foundation offers in depth information about the process of cocoa from farm to table. It also indicates the livelihood of producing cocoa and hard work that farmers must undertake in order to successfully grow and sell the beans. Cocoa farming includes factors such as environment, harvesting, experience, after harvesting, preparing the crop for shipment, drying, farmer to exporter, shipping to processor, and chocolate manufacturing.
 * <span style="color: rgb(16,122,122);">Farm to table **<span style="color: rgb(16,122,122);">

• Farmers grow cocoa trees on small farms in hot, rainy environments, mostly in areas near the equator. • Farmers must look after the trees, making sure the trees are protected from the wind and sun. • Seedlings take a few months to grow before they are ready to be transplanted. • With careful care, most cocoa trees begin to bear fruit in the fifth year, although some cocoa trees can yield pods in the third and fourth years. • A cocoa tree reaches peek production in approximately 10 years and will continue producing pods at a high level for an additional 12-13 years (http://www.worldcocoafoundation.org/tree-to-table/growing.asp Retrieved on June 23, 2009)
 * <span style="color: rgb(16,122,122);">Environment: **<span style="color: rgb(16,122,122);">

• To harvest cocoa beans, the ripe pods must be removed from the trees. • Cocoa trees are fragile and farmers cannot climb the trees to reach the fruit without snapping branches or uprooting entire trees. • Instead, cocoa farmers and family members reach the cocoa pods with long handled, mitten-shaped steel tools. • These tools reach the highest pods and snip them without wounding the soft bark of the tree. They can also use machetes to remove pods growing closer to the ground (http://www.worldcocoafoundation.org/tree-to-table/growing.asp Retrieved on June 23 2009).
 * <span style="color: rgb(16,122,122);">Harvesting: **<span style="color: rgb(16,122,122);">

• Once ripe, the pods are removed from the trees and fall to the ground. • The farmer, family members and neighboring farmers collect the pods in baskets and transport them to the edge of a field where the pod-breaking operation begins. • The husk and inner membrane of the pod is discarded, and a farmer can expect 20 to 50 cream-colored beans from a typical pod. • Dried beans from an average pod weigh less than two ounces, and approximately 400 beans are required to make one pound of chocolate (http://www.worldcocoafoundation.org/tree-to-table/growing.asp Retrieved June 24, 2009).
 * <span style="color: rgb(16,122,122);">After Harvesting: **<span style="color: rgb(16,122,122);">

• Once the beans have been removed from the pods, the farmer packs the beans into boxes or heaps them into piles and covers them with mats. • A layer of pulp that naturally surrounds the beans heats up and ferments the beans themselves. • Fermentation is an important step, lasting three to nine days that removes the raw, bitter taste of cocoa. • The sugars contained in the beans are converted to acid, primarily lactic and acetic, during fermentation. • The process generates temperatures as high as 125 degrees Fahrenheit (52 degrees Celsius), activating existing enzymes in the beans to form compounds that produce the chocolate flavor when the beans are roasted. • The result is a fully developed bean with a rich brown color, a sign that the cocoa is now ready for drying (http://www.worldcocoafoundation.org/tree-to-table/growing.asp Retrieved June 24, 2009).
 * <span style="color: rgb(16,122,122);">Preparing the crop for shipment: **<span style="color: rgb(16,122,122);">

• Like any moist fruit, the cocoa beans must be dried if they are to keep from spoiling. • In some months, the cocoa farmer can dry his or her beans by simply laying them on trays or matting and leaving them to bask in the sun. • With favorable weather, the drying process usually takes several days. • The cocoa farmer turns the beans frequently and checks for foreign matter and flat, broken or germinated beans. • During drying, beans lose nearly all their moisture and more than half their weight. • Beans are dried, they are packed in 130 to 200 pound sacks for shipping (http://www.worldcocoafoundation.org/tree-to-table/growing.asp Retrieved June 24, 2009).
 * <span style="color: rgb(16,122,122);">Drying, a Natural Preservative: **<span style="color: rgb(16,122,122);">

• After the farmer has packed all the dried cocoa beans, he delivers them to an exporting company which in this case is the Hershey’s Company. • The exporting company inspects the cocoa and places it into burlap, sisal, or polymer bags. • The cocoa is trucked to the exporter’s warehouse near a port. Sometimes additional drying is necessary at this point (http://www.worldcocoafoundation.org/tree-to-table/growing.asp Retrieved June 24, 2009).
 * <span style="color: rgb(16,122,122);">Farmer to exporter: **<span style="color: rgb(16,122,122);">

• The exporting company finalizes the time and place for shipment, an independent grading agency grades the bean and the beans are loaded onto ships. • Once the ship reaches its destination, the cocoa is removed from the hold and taken to a pier warehouse, where it is sampled and inspected by the importer and declared to customs (http://www.worldcocoafoundation.org/tree-to-table/growing.asp Retrieved June 24, 2009).
 * <span style="color: rgb(16,122,122);">Exporter to Shipper: **<span style="color: rgb(16,122,122);">

• U.S. importers often remove the cocoa from the bags at a warehouse. Trucks carry the cocoa in large tote bags or loose in the trailer to the manufacturer’s facility on a “just-in-time” basis.
 * <span style="color: rgb(16,122,122);">From Shipper to Processor: **<span style="color: rgb(16,122,122);">

• Larger processors in Europe frequently receive cocoa in “mega-bulk” shipments. The cocoa is placed loosely, into barges alongside the ships; into a “flat storage area,” where it is held on the floor of the warehouse, or to silos, and shipped at prearranged intervals to the processing facility (http://www.worldcocoafoundation.org/tree-to-table/growing.asp Retrieved June 24, 2009).

• Before cocoa can be made into chocolate, it goes through several steps of processing. Cocoa processing includes converting the beans into nibs, liquor, butter, cake and powder. • Chocolate manufacturing includes the blending and refining of cocoa liquor, cocoa butter and various ingredients, such as milk and sugar (http://www.worldcocoafoundation.org/tree-to-table/growing.asp Retrieved June 24, 2009).
 * <span style="color: rgb(16,122,122);">Chocolate Manufacturing and Cocoa Processing: **<span style="color: rgb(16,122,122);">

• First, the beans are inspected and thoroughly cleaned of any debris that may have fallen into the sacks, such as sticks, stones, or broken beans. • Once the beans are cleaned, the processor has the option of roasting them before or after the shell is removed. • The inside of the cocoa bean is called the nib. Generally speaking, chocolate manufacturers prefer to roast the beans before shelling them, while cocoa processors favor the nib-roasting process (http://www.worldcocoafoundation.org/tree-to-table/growing.asp Retrieved June 24, 2009).
 * <span style="color: rgb(16,122,122);">Inspection and Cleaning: **<span style="color: rgb(16,122,122);">

• Roasting the whole bean allows for more variety in the degree of roast and development of flavor, but requires beans of a uniform size • Once the beans have been shelled and roasted (or roasted and shelled, as the case may be), the nib is ground into a paste. • The heat generated by this process causes the cocoa butter in the nib to melt, earning it the name “cocoa liquor.” The paste, further refined, may be sold as unsweetened baking chocolate (http://www.worldcocoafoundation.org/tree-to-table/growing.asp Retrieved June 24, 2009).
 * <span style="color: rgb(16,122,122);">Roasting and grinding: **<span style="color: rgb(16,122,122);">

• To manufacture chocolate, cocoa liquor is mixed with cocoa butter and sugar. • For milk chocolate, producers can add fresh, sweetened condensed or powdered milk, depending on the desired taste. • In the crumb or flake process, liquor is blended with sugar and pre-condensed milk, or sweetened condensed milk. It is then dried on heated rollers to produce the flavor more typical of European chocolate or mixed with slightly acidified milk to produce the flavor customary in the United States. • After the mixing process, the blend is further refined to reduce the size of the milk and sugar particles. The mixture is then placed into conches—large agitators that stir the mixture under heat. Normally, cocoa butter is added to the mix at this stage, although some manufacturers add it during the original blending process. • “Conching” further smoothes the mixture. As a rule, the longer chocolate is conched, the smoother it will be. The process may last for a few hours to three full days, or even longer. After conching, the liquid chocolate may be shipped in tanks or tempered and poured into molds for sale in blocks to confectioners, dairys, or bakers. It may also be converted into proprietary bars for sale direct to the consumer market (http://www.worldcocoafoundation.org/tree-to-table/growing.asp Retrieved June 24, 2009).
 * <span style="color: rgb(16,122,122);">Chocolate Manufacturing: **<span style="color: rgb(16,122,122);">

Hershey’s website offers more information about added ingredients to their chocolate. In addition, the website offers customers an inside look on the manufacturing of chocolate which you can view by watching this video: http://www.hersheys.com/discover/tour_video.asp

• Hershey’s Company has resorted to outsourcing jobs to remain competitive in the business, while eliminating 1,500 jobs in North America. • The company has launched a three year supply chain transformation project to reduce its production line. This has lead to the low cost production facility in Monterrey, Mexico. • Over the next three years the company expects to eliminated 1,500 jobs.
 * <span style="color: rgb(16,122,122);">Corporate interests versus North American workers: **<span style="color: rgb(16,122,122);">

• There was not any discussion of how the company will directly benefit with moving the plant out of North America. • We can only speculate that wages will be much lower and the hours of Work may be longer for the workers in Mexican plant. • In addition, there could have been further discussion about what does the loss of jobs and outsourcing mean to Canada’s economic and social conditions?
 * <span style="color: rgb(16,122,122);">Our analysis: **<span style="color: rgb(16,122,122);">

<span style="color: rgb(16,122,122);"> • The Canadian confectionary market grew by 1.9% in 2007 to reach a value of 3, 171.8 million. • Market Value Forecast indicates that in 2012, the Canadian confectionary market is forecasted to have a value of $3,509.7 million, an increase of 10% since 2007. • In particular, chocolate sales proved to be the most lucrative for the confectionary market in 2007, generating total revenues of 1.7 billion, equivalent to 53.8 % of the market’s total overall value. • Canadian confectionary market primarily includes conglomerates such as Hershey’s, Nestle and Cadbury’s ([|www.datamonitor.com] Retrieved June 20, 2009). • Hershey’s Company is the largest North American manufacturer of quality chocolate and confectionary products and a leading snack food company(pg 19). • Hershey’s products include: gum and mints, peanut butter, beverages, and products developed to address the nutritional interests of health conscious consumers (www.datamonitor.com Retrieved June 20, 2009)
 * <span style="color: rgb(16,122,122);">Food miles: **<span style="color: rgb(16,122,122);">
 * <span style="color: rgb(16,122,122);">From Monterray Mexico to Vancouver= approximately 3,278.1 Km.
 * <span style="color: rgb(16,122,122);">Canada nor parts of the United States have the climate to produce cocoa beans; therefore, cocoa beans need to be imported (http://www.infoplease.com/atlas/calculate-distance.html Retrieved June 22, 2009).
 * <span style="color: rgb(16,122,122);">Prevalence→Chocolate is part of the confectionary market: **<span style="color: rgb(16,122,122);">



• Chocolate has many roles in our diet. • Chocolate has become one of the most popular flavors in the world. Gifts of chocolate molded into different shapes have become a tradition on certain holidays: chocolate bunnies for Easter celebrations, chocolate coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and hearts on Valentine's Day. • Chocolate is commercialized in our culture because there are many images and movies that describe the magic and great value of this product (http://en.wikipedia.org/wiki/Chocolate Accessed June 26, 2009). • The movie Charlie and the Chocolate factory is famous for creating the desirability of chocolate for the younger children's market.
 * <span style="color: rgb(16,122,122);">What role does chocolate play in the diet? **<span style="color: rgb(16,122,122);">

• The media also communicates and promotes the messages that chocolate is the heartbreak drug that allows adolescents and adults to indulge in order to make their emotional woes disappear. • Chocolate is also marketed as an aphrodisiac.

Overall, there are many roles and ritual for chocolate in our culture, which is why this product will continue to be a part of our culture.

• Overall, chocolate does not have the nutritional values like fruits, vegetables, grains, and protein • Sugar is prevalent so it provides energy for the brain and body • More recently there have been claims that chocolate is linked to antioxidants • An antioxidant is a molecule capable of slowing or preventing the oxidation of other molecules. A function of antioxidants is that it is used as a food preservative to help guard against food deterioration (http://en.wikipedia.org/wiki/Antioxidant Retrieved June 22, 2009). • More specifically, there have been studies related to polyphenolic antioxidants that are present in cocoa. • Polyphenolic antioxidants are present in tea, coffee, soy, fruit, olive oil, chocolate, cinnamon, oregano and red wine (http://en.wikipedia.org/wiki/Antioxidant). • A scientific study conducted by Adamson et. al, analyzed procyanidins on the total antioxidant capacity of foods and any health benefits associated with their consumption. Their study found that procyanidin content in cocoa samples indicates that procyanidins are the primary contributors to cocoa antioxidant capacity. This finding may in part explain some of the suggested health benefits of cocoa and chocolate consumption (http://mitchell.ucdavis.edu/publications/quant%20procyan.pdf accessed via Google scholar June 25, 2009). • Chocolate consumption has also been related to have physiological effects on the body. It has been linked to serotonin levels in the brain. Scientists claim that chocolate, eaten in moderation, can lower blood pressure (http://en.wikipedia.org/wiki/Chocolate).
 * <span style="color: rgb(16,122,122);">Nutritional Value: **<span style="color: rgb(16,122,122);">

• Linked to children’s over consumption habits and obesity (http://www.nutritionj.com/content/4/1/24 Retrieved June 24, 2009) • Prices of chocolate bars are cheaper than nutritious food such as, fruits and vegetables and therefore more accessible to food insecure demographics (Kendell, 2005 http://www.hls.gov.bc.ca/pho/pdf/phoannual2005.pdf Retrieved June 22, 2009). • Advertisements link confectionary products to satisfying cravings
 * <span style="color: rgb(16,122,122);">Consume Chocolate BUT in moderation: **<span style="color: rgb(16,122,122);">

• More daily consumption of snacks such as fruits and vegetables • Consume chocolate only in small amounts and in moderation • Do not consume chocolate everyday • Policies to lower the prices of nutritious food so that it is available for food insecure demographics (Kendell, 2005 http://www.hls.gov.bc.ca/pho/pdf/phoannual2005.pdf Retrieved June 22, 2009).
 * <span style="color: rgb(16,122,122);">Alternatives: **<span style="color: rgb(16,122,122);">

• Milton Hershey School, which was founded by Milton and Catherine Hershey and is administered today by the Hershey Trust. • Nearly 2,000 disadvantaged boys and girls attending Milton Hershey School, as well as more than 8,000 graduates of the School, are direct beneficiaries. • Hershey’s Track and Field Games since 1974 is now an international program to encourage children to participate in fun fitness games to combat inactivity and obesity http://hersheystrackandfield.com/ Retrieved June 29/09) • Hershey’s also has advertising guidelines placed that claims to target children above the ages of 12 in their ads (http://www.adstandards.com/en/childrensinitiative/Hershey_E.pdf Retrieved June 29/09) • Claim to practice environmental stewardship by supporting environmentally sound cocoa farming, implementing ongoing recycling, clean air and water management programs, improving the environmental sustainability of our packaging and working to reduce greenhouse gas emissions, waste, and use of natural resources(http://www.thehersheycompany.com/social-responsibility/introduction.asp Retrieved June 29/09)
 * <span style="color: rgb(16,122,122);">Hershey’s Social Responsibility **<span style="color: rgb(16,122,122);">

Hershey’s milk chocolate has several ingredients that are potentially harmful to people if ingested in large quantities. Although most individuals would not be affected unless their diet had unusually vast quantities of these additives, it is important to note the possible negative repercussions of eating these ingredients. The following ingredients, which are found in Hershey’s milk chocolate may be problematic:
 * Food Safety Issues: **
 * __(Andrea)__ **

- ** Polyglycerol Polyricinoleate ** (**PGPR**): Used to reduce the viscosity of chocolate so that the ingredients bond well to one another, PGPR is often used so that less cocoa butter is needed and therefore reducing the cost of production. PGPR is a derivative of castor oil. ( [] ) - ** Soy Lecithin: ** Found in most chocolate, soy lecithin is again used as an emulsifier to bond the cocoa butter to the cocoa products. Solvents used in the “degumming” process of soybean oil means that chemical solvents are likely to be evident in soy lecithin. Additionally, soy itself is often sprayed with pesticides and is frequently genetically modified. ( [] ) - ** Refined Sugar: ** A main ingredient in chocolate, sugar (when consumed in high levels) is known to be one of the factors in causing such health problems as type 2 diabetes, obesity, tooth decay, coronary heart disease, gout and possibly cancer. In addition to these such health problems, white refined sugar, often used in the production of milk chocolate undergoes substantial processing which alters the sugar from its natural state in to something man-made and chemically altered. ( [] ) A person who had never tasted Hershey’s milk chocolate might be inclined to avoid the product due to its negative health properties; however, those who have tried it know the satisfaction it brings and why it is considered one of those “comfort” foods one seeks when in need. To indulge in Hershey’s milk chocolate occasionally is of no concern if one follows the standard serving size and practices moderation.

__ Possibilities for Contamination: __ Due to Hershey's products being ready to eat, (with no preparation such as cooking needed) there are certain practices that need to be set in place to ensure that the consumer is eating a product that is free from harmful pathogens. Possibilities for contamination can occur at every level of production. Preparation: - Nuts or traces of nuts added to product when not on ingredient list (especially problematic for those facing nut allergies) - Exposure to food borne illnesses such as salmonella or Escherichia coli - Improper temperature when pasteurizing milk for chocolate - Cocoa beans not washed and sorted properly could lead to pesticides in end product or unwanted debris Storage and Distribution: - Improper temperature in store or through transport - Soft paper packaging can easily be torn leading to consumers unwashed hands and germs affecting ready to eat product - Pests and rodents drawn to sweetness of product and contaminate end product

<span style="color: rgb(128,128,0);">__Lactose Intolerant or Pregnant?__ (Alodie)

Hershey’s milk chocolate does contain dairy products that can have a negative affect on individuals that are lactose intolerant. Dark chocolate does not contain any lactose, at least not intentionally. There is always the chance of slight contamination caused by the use of the same processing equipment to manufacture both milk and dark chocolates. Individuals that pose extreme sensitivities to dairy should only eat dairy free vegan chocolate.

As previously mentioned, milk chocolate contains small amounts of caffeine. Recent studies have proven to indicate that caffeine is dangerous to an unborn child and is linked to an increased risk of miscarriage. Doctors recommend that pregnant women consume no more than 270 mg of caffeine per day. The Hershey’s milk chocolate bar contains 10 mg of caffeine, far less than the recommended daily maximum. Although it may be a good idea to limit chocolate intake while pregnant, it is not necessary to eliminate it from the diet completely. ([])

__<span style="color: rgb(128,128,0);">Expiration Dates __ <span style="color: rgb(128,128,0);">Hershey’s milk chocolate bars expire a year from the date of production; however, this does not necessarily mean the chocolate bar is spoiled after this date. Milk chocolate does begin to lose some flavor 6-9 months from production, but it may be good for many more months. Chocolate that has spoiled will often be covered in a white powdery substance and will be quite faint in color. ([])

__ Recalls: __ Although the Hershey Food Corporation has a fairly clean slate as far as food safety is concerned, not every company is perfect. In 2006 Hershey issued a voluntary recall for their chocolate bars due to a fear of salmonella contamination. No reported illnesses were found. The source of the contamination was “believed to be an ingredient from an outside supplier sent to the company’s plant.” [|(http://www.ctv.ca/servlet/ArticleNews/story/CTVNews/20061112/hershey_salmonella_061112/20061112?hub=TopStories] )

Another recall was issued in September of 2008. A Hershey’s chocolate shell topping product, (to be used with ice cream) was recalled due to the added almond ingredient, which was not listed on the ingredient list. ( [] )

[] [] [] [] [|www.hersheys.com] [] [|www.thehersheycompany.com] [] [|www.miltonhershey.com] [] [] [] [] [] [] [] [] [] [] [] [] [] [] [] [|http://hmed441.wikispaces.com/page/edit/(http://www.ctv.ca/servlet/ArticleNews/story/CTVNews/20061112/hershey_salmonella_061112/20061112?hub=TopStories] [] <span style="color: rgb(128,128,0);">[] []