DOCSLIB.ORG

Global Chocolate Companies

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

To assist you in making chocolate purchases, we looked at the world’s largest chocolate companies to determine what actions they were taking to reduce the worst forms of child labour. And don’t forget to check out our list of ethical cocoa products in Canada by visiting our Good Chocolate Guide. GLOBAL CHOCOLATE COMPANIES CADBURY Page 2 FERRERO Page 4 MARS Page 5 NESTLE Page 6 HERSHEY’S Page 7 PARTNERSHIPS TO END CHILD LABOUR IN COCOA FARMING Page 8 Cadbury (owned by Mondelēz International) Popular chocolate products: Cadbury Dairy Milk bar (23 varieties), Cadbury Crème Egg, Crunchie Sales $14.86 (US$ billions) Ethical sourcing Activities to help eliminate child Key partnerships supporting ethical commitment labour in the cocoa sector cocoa sourcing. 100% of cocoa Cadbury condemns child labour and has Mondelēz International is the world’s from certified worked with Anti-Slavery International, largest purchaser of Fairtrade certified sources by 2020. companies, governments and others to cocoa and among the largest buyers of help eradicate it. Rainforest Alliance-Certified cocoa. Progress towards goal? Cadbury’s Cocoa Life addresses the Fairtrade certified products under its Not specified root causes of child labour through Cadbury Dairy Milk brand are available in specific actions taken to combat the the United Kingdom, Ireland, Australia, issue and a holistic, community-focused New Zealand, South Africa and Canada. approach. Cadbury Dairy Milk Bubbly, as well as Specific actions include: Cadbury Dairy Milk Buttons are available as 1. Identifying and addressing child Fairtrade Certified in Canada. In Europe, labour in supply chains. chocolate brands Marabou and Cote d’Or 2. Shining a spotlight on the issue – use chocolate from Rainforest Alliance working with, and talking to, Certified farms. industry partners, NGOs, campaigners, consumers and Cocoa Life is Mondelēz International’s government. ambition to create empowered cocoa 3. Enabling and encouraging others farmers, in thriving communities, at scale. to follow their lead – by learning from past experiences, sharing Mondelēz International has committed to knowledge, advocating for best invest $400M to empower 200,000 practice and encouraging farmers and reach 1 million community industry and government to play members in six key cocoa growing origins their part. by 2022. Their holistic community-focused approach involves: World Vision works with Mondelēz to 4. Actions to empower women, implement Cocoa Life in Ghana. promoting education and improved livelihoods in cocoa In early 2015, Mondelēz International’s communities to reduce child Cocoa Life announced it will work with labour and tackle root causes. FLOCERT, the socially focused global 5. Educating children and parents certification body, to employ a tailor-made on child labour issues to version of its FLOTIS reporting system to increase child labour awareness verify the quantity of sustainably grown in Cocoa Life communities in and traded cocoa and to provide Ghana. verification of Cocoa Life premium 6. Forming and strengthening the payments made to farmer organizations. capacity of Gender and Child The partnership completes Cocoa Life’s Protection Committees independent verification framework along (GCPCs) in Ghana to increase with a Harvard University research team. the assertiveness of communities on child labour and A member of: children school enrolment the International Cocoa Initiative issues. The GCPCs is able to get World Cocoa Foundation parents to re-enroll their CocoaAction children in schools and also actively discourage the use of Signatory to: children as labourers on cocoa Harkin Engel Protocol. Mondelēz farms and as herdsmen in their International reports its communities. investment and Child Labour related activities in Ghana to the Child Labour Coordinating Group of the US Department of Labor. For more information on Mondelēz’s efforts to eliminate child labour in cocoa farming, visit - http://www.cocoalife.org/ Ferrero Popular chocolate products: Ferrero Rocher, Nutella, Kinder Surprise, Ferrero Collection Sales $ 10.9 (US$ billions) Ethical sourcing Activities to help eliminate child labour Key partnerships supporting commitment in the cocoa sector ethical cocoa sourcing 100% of cocoa Ferraro’s Cocoa Community Ferrero sources Fairtrade, UTZ, and from ‘sustainable’ Commitment (F3C) works with Source Rainforest Alliance certified cocoa in sources by 2020. Trust Ghana and has focused on a variety of varying amounts but no details are activities, including: provided on what products these are Progress Establishing child labour monitoring in. towards goal: systems in 162 communities Not specified Supporting the Department of Social Member of: Welfare’s community program International Cocoa Initiative which promotes understanding of Source Trust children’s rights including the effects World Cocoa Foundation and consequences of child labor Establishing 8 Village Resource Signatory to: Centers at schools which include Harkin Engel Protocol computers and internet connectivity that can be used by schools, farmers and the wide community. As a member of the Global Issues Group, Ferrero has partnered with the International Labour Organization (ILO) to form child labour monitoring systems in Ghana and the Ivory Coast. For more information on Ferrero’s efforts to eliminate child labour in cocoa farming, visit - http://www.ferrerocsr.com/our-responsibility/for-human-rights/for-human-rights Mars Popular Chocolate Products: Snickers, Mars, M&M’s, Twix, Maltesers, Dove, Galaxy, Bounty, and 3 Musketeers. Sales $17.64 (US$ billions) Ethical sourcing Activities to help eliminate child Key partnerships supporting commitment labour in the cocoa sector ethical cocoa sourcing 100% of cocoa from Vision for Change focuses on two Examples of chocolate products that certified sources by main priorities: are certified: 2020. 1. Addressing poverty’s impact in creating child labour by working 1. Rainforest Alliance certified: Progress towards with cocoa farmers to improve Galaxy Bars (UK) goal: their practices and yield. Dove Dark (U.S.) 30% of cocoa 2. Increasing awareness of Mars Bar (Australia) certified (2013) acceptable child and adult labor 2. Fairtrade Certified: practices. Maltesers (UK and Examples of investments include building Ireland) of schools and soccer fields within cocoa 3. UTZ Certified: growing communities to provide Mars (The Netherlands) alternative activities for children. Member of: As a member of the Global Issues International Cocoa Group, Mars has partnered with the Initiative International Labour Organization (ILO) World Cocoa to form child labour monitoring systems Foundation. in Ghana and the Ivory Coast. Signatory to: Harkin-Engel Protocol For more information on Mars efforts to eliminate child labour in cocoa farming, visit - http://www.mars.com/global/brands/cocoa-sustainability/cocoa-sustainability-approach/certification.aspx Nestlé Popular chocolate products: Aero, Smarties, After Eight, Kit Kat, Coffee Crisp, Butterfinger, Crunch, Turtles, Quality Street. Sales $ 11.76 (US$ billions) Ethical sourcing Activities to help eliminate child Key partnerships supporting ethical commitment labour in the cocoa sector cocoa sourcing. 100% of cocoa from The Cocoa Plan contributes to efforts Examples of chocolate products that are certified sources by to decrease the number of children in certified: 2020. the worst forms of child labor by improving access to quality education in 1. Fairtrade Certified: Progress towards cocoa growing communities. The 100% of cocoa in Kit Kate 4- goal: project will construct and renovate up finger (UK) In Canada, 60% of to 40 schools in cocoa growing cocoa used in communities in Côte d’Ivoire, among 2. UTZ certified: Nestlé chocolate other efforts. 30% of cocoa is Kit Kat, brands are UTZ AERO, Coffee Crisp and certified. As a member of the Global Issues Smarties (Canada) Group, Nestlé has partnered with the 60% of cocoa in Kit Kat International Labour Organization (Europe - excluding UK, (ILO) to form child labour monitoring Russia, Belarus and Ukraine) systems in Ghana and the Ivory Coast. 100% of cocoa is All Nestlé chocolates (Australia and New Zealand) A member of: the International Cocoa Initiative World Cocoa Foundation Signatory to: Harkin Engel Protocol For more information on Nestle’s efforts to eliminate child labour in cocoa farming, visit - http://www.nestlecocoaplan.com/ Hershey’s Popular chocolate products: Hershey’s Milk Chocolate, Hershey’s Cookies ‘n’ Crème, Dagoba, and Bliss Chocolate Sales $7.04 (US$ billions) Ethical sourcing Activities to help eliminate child Key partnerships supporting ethical commitment labour in the cocoa sector cocoa sourcing. 100% of cocoa CocoaLink uses mobile technology Examples of chocolate products that are from certified to communicate practical certified: sources by 2020. agricultural and social information to rural cocoa farmers in Ghana. 1. Rainforest Alliance certified Progress Dagoba chocolate bars (Canada towards goal: The CocoaLink project focuses on: and US) Increasing children’s access Scharffen Berger brand (US) 18% of its cocoa to school in cocoa growing Bliss chocolates (US) was certified communities, sustainable (2013) Promoting improved cocoa Hershey sources cocoa through three cocoa growing techniques and certifying organizations in varying amounts: improved income for adults UTZ, Fairtrade USA and Rainforest Alliance. in these communities, and Sharing of messages around Member
Recommended publications
  • Belize in the Cocoa-Chocolate Global Value Chain

    Belize in the Cocoa-Chocolate Global Value Chain

    Belize in the Cocoa-Chocolate Global Value Chain July 2018 Prepared by Danny Hamrick and Karina Fernandez-Stark Duke Global Value Chains Center, Duke University Global Value Chains Center This research was prepared by the Duke University Global Value Chains Center on behalf of the Organization of American States (OAS). This study is part of the establishment of Small Business Development Centers in the Caribbean. The report is based on both primary and secondary information sources. In addition to interviews with firms operating in the sector and supporting institutions, the report draws on secondary research and information sources. The project report is available at www.gvcc.duke.edu. Acknowledgements The Duke University Global Value Chains Center would like to thank all of the interviewees, who gave generously of their time and expertise, as well as Renee Penco of the Organization of American States (OAS) for her extensive support. The Duke University Global Value Chain Center undertakes client-sponsored research that addresses economic and social development issues for governments, foundations and international organizations. We do this principally by utilizing the global value chain (GVC) framework, created by Founding Director Gary Gereffi, and supplemented by other analytical tools. As a university- based research center, we address clients’ real-world questions with transparency and rigor. www.gvcc.duke.edu. Duke Global Value Chain Center, Duke University © July 2018 i Belize in the Cocoa-Chocolate Global Value Chain Acronyms ..........................................................................................................................................................
  • Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan-3-Ols, and Procyanidin Content in Foods Prepared with Coco

    Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan-3-Ols, and Procyanidin Content in Foods Prepared with Coco

    JFS C: Food Chemistry Preservation of Cocoa Antioxidant Activity, Total C: Food Chemistry Polyphenols, Flavan-3-ols, and Procyanidin Content in Foods Prepared with Cocoa Powder L. STAHL,K.B.MILLER,J.APGAR, D.S. SWEIGART,D.A.STUART,N.MCHALE,B.OU,M.KONDO, AND W.J. H URST ABSTRACT: Little is known about the effects of common cooking processes on cocoa flavanols. Antioxidant activ- ity, total polyphenols (TP), flavanol monomers, and procyanidin oligomers were determined in chocolate frosting, a hot cocoa drink, chocolate cookies, and chocolate cake made with natural cocoa powder. Recoveries of antioxi- dant activity, TP, flavanol monomers, and procyanidins ranged from 86% to over 100% in the chocolate frosting, hot cocoa drink, and chocolate cookies. Losses were greatest in the chocolate cake with recoveries ranging from 5% for epicatechin to 54% for antioxidant activity. The causes of losses in baked chocolate cakes were investigated by exchanging baking soda with baking powder or combinations of the 2 leavening agents. Use of baking soda as a leav- ening agent was associated with increased pH and darkening color of cakes. Losses of antioxidant activity, TP, fla- vanol monomers, and procyanidins were associated with an increased extractable pH of the baked cakes. Chocolate cakes made with baking powder for leavening resulted in an average extractable pH of 6.2 with essentially complete retention of antioxidant activity and flavanol content, but with reduced cake heights and lighter cake color. Com- mercially available chocolate cake mixes had final pHs above 8.3 and contained no detectable monomeric flavanols after baking. These results suggest that baking soda causes an increase in pH and subsequent destruction of fla- vanol compounds and antioxidant activity.
  • Old Time Banjo

    Old Time Banjo

    |--Compilations | |--Banjer Days | | |--01 Rippling Waters | | |--02 Johnny Don't Get Drunk | | |--03 Hand Me down My Old Suitcase | | |--04 Moonshiner | | |--05 Pass Around the Bottle | | |--06 Florida Blues | | |--07 Cuckoo | | |--08 Dixie Darling | | |--09 I Need a Prayer of Those I Love | | |--10 Waiting for the Robert E Lee | | |--11 Dead March | | |--12 Shady Grove | | |--13 Stay Out of Town | | |--14 I've Been Here a Long Long Time | | |--15 Rolling in My Sweet Baby's Arms | | |--16 Walking in the Parlour | | |--17 Rye Whiskey | | |--18 Little Stream of Whiskey (the dying Hobo) | | |--19 Old Joe Clark | | |--20 Sourwood Mountain | | |--21 Bonnie Blue Eyes | | |--22 Bonnie Prince Charlie | | |--23 Snake Chapman's Tune | | |--24 Rock Andy | | |--25 I'll go Home to My Honey | | `--banjer days | |--Banjo Babes | | |--Banjo Babes 1 | | | |--01 Little Orchid | | | |--02 When I Go To West Virginia | | | |--03 Precious Days | | | |--04 Georgia Buck | | | |--05 Boatman | | | |--06 Rappin Shady Grove | | | |--07 See That My Grave Is Kept Clean | | | |--08 Willie Moore | | | |--09 Greasy Coat | | | |--10 I Love My Honey | | | |--11 High On A Mountain | | | |--12 Maggie May | | | `--13 Banjo Jokes Over Pickin Chicken | | |--Banjo Babes 2 | | | |--01 Hammer Down Girlfriend | | | |--02 Goin' 'Round This World | | | |--03 Down to the Door:Lost Girl | | | |--04 Time to Swim | | | |--05 Chilly Winds | | | |--06 My Drug | | | |--07 Ill Get It Myself | | | |--08 Birdie on the Wire | | | |--09 Trouble on My Mind | | | |--10 Memories of Rain | | | |--12
  • Annual and Sustainability Report 2018

    Annual and Sustainability Report 2018

    2018 Annual and sustainability report report and sustainability Annual Annual and sustainability report 2018 Contents This is Cloetta Letter from the Chairman 73 The year in brief 1 Corporate governance report 74 Words from the President 2 Remuneration of the Group Management Team 80 Internal control over financial reporting Goals and strategies 4 82 Board of Directors Long-term financial targets 4 84 Group Management Team Sustainability targets 5 86 Strategic priorities 6 Financial reports 88 Consolidated profit and loss account Cloetta’s value chain 8 89 Consolidated statement of comprehensive income Cloetta’s sustainability agenda 10 90 Consolidated balance sheet 91 The confectionery market 11 Consolidated statement of changes in equity 92 Strategies for growth 14 Consolidated cash flow statement 93 Brand, category and product development 15 Notes to the consolidated financial statement 94 Brand and category leadership 16 Parent Company financial statements and notes 130 Strategic product development 21 Proposed appropriation of earnings 140 Consumer front and centre 24 Auditor’s report 141 Cloetta’s leading brands 26 Ten-year overview 144 Key ratios 145 Cloetta’s main markets 30 Reconciliation of alternative performance measures 146 Supply chain 37 Factories 42 Long-term sustainability 148 Stakeholders and materiality issues Increased resource efficiency 44 150 Strategic priorities for Cloetta’s sustainability work Raw material 46 152 GRI index Responsible sourcing 48 153 Auditor’s limited assurance report on sustainability report
  • The Medicinal Use of Chocolate in Early North America

    The Medicinal Use of Chocolate in Early North America

    Mol. Nutr. Food Res. 2008, 52, 000 – 000 DOI 10.1002/mnfr.200700264 1 Review The Medicinal Use of Chocolate in Early North America Deanna L. Pucciarelli and Louis E. Grivetti Nutrition Department, University of California, One Shields Ave, Davis, CA, USA The medicinal use of chocolate has a long history in North America dating back to the 16th century. From Mesoamerican Codices and European Treatises scholars have determined that for hundreds of years the beverage called chocolate was administered to the sick and prescribed homeopathically to prevent illness. Yet, little scholarship exists that focuses on medicinal chocolate usage in early North America (18th–19th century). This paper examines medical practices during this era and associated medicinal norms with special attention given to chocolate/cocoa usage. Given the current scientific attention on the relationship between dark chocolate consumption and heart disease attenuation it is timely to investigate and chronicle America's medical forebears’ understanding of, and practices related to, the medicinal use of chocolate. Indeed, there is a significant amount of literature to suggest that chocolate was used for wellness and to treat illness. Keywords: Chocolate / Cocoa / Food history / Foods for health / History of medicine / Received: July 9, 2007; accepted: January 2, 2008 1 Introduction Yet, for the better part of the 20th century, and certainly after the 1930s, the consumption of chocolate shifted in the I felt my Self [sic.] very unwell and derected [sic.] a little United States from medicinal to confectionary. Over the Chocolate which Mr. McClellen gave us, prepared of which past decade laboratory research has indicated positive rela- I drank about a pint and found great relief at 11 A.M.
  • Survey of Commercially Available Chocolate- and Cocoa-Containing Products in the United States

    Survey of Commercially Available Chocolate- and Cocoa-Containing Products in the United States

    J. Agric. Food Chem. 2009, 57, 9169–9180 9169 DOI:10.1021/jf901821x Survey of Commercially Available Chocolate- and Cocoa-Containing Products in the United States. 2. Comparison of Flavan-3-ol Content with Nonfat Cocoa Solids, Total Polyphenols, and Percent Cacao ,† † § § KENNETH B. MILLER,* W. JEFFREY HURST, NANCY FLANNIGAN, BOXIN OU, # # † C. Y. LEE, NANCY SMITH, AND DAVID A. STUART †The Hershey Center for Health and Nutrition, P.O. Box 805, Hershey, Pennsylvania 17033-0805, §Brunswick Laboratories, 50 Commerce Way, Norton, Massachusetts 02766, and #Department of Food Science and Technology, Cornell University, Geneva, New York 14456 A survey of a broad range of chocolate- and cocoa-containing products marketed in the United States was conducted to provide a more detailed analysis of flavan-3-ol monomers, oligomers, and polymers, which can be grouped into a class of compounds called procyanidins. Samples consisted of the three or four top-selling products within the following six categories: natural cocoa powder, unsweetened baking chocolate, dark chocolate, semisweet baking chips, milk chocolate, and chocolate syrup. Composite samples were characterized for percent fat (%fat), percent nonfat cocoa solids (%NFCS), antioxidant level by ORAC, total polyphenols, epicatechin, catechin, total monomers, and flavan-3-ol oligomers and polymers (procyanidins). On a gram weight basis epicatechin and catechin content of the products follow in decreasing order: cocoa powder > baking chocolate > dark chocolate = baking chips > milk chocolate > chocolate syrup. Analysis of the monomer and oligomer profiles within product categories shows there are two types of profiles: (1) products that have high monomers with decreasing levels of oligomers and (2) products in which the level of dimers is equal to or greater than the monomers.
  • Taste of Child Labor Not So Sweet: a Critique of Regulatory Approaches to Combating Child Labor Abuses by the U.S

    Taste of Child Labor Not So Sweet: a Critique of Regulatory Approaches to Combating Child Labor Abuses by the U.S

    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Washington University St. Louis: Open Scholarship Washington University Law Review Volume 87 Issue 5 January 2010 Taste of Child Labor Not So Sweet: A Critique of Regulatory Approaches to Combating Child Labor Abuses by the U.S. Chocolate Industry Kemi Mustapha Washington University School of Law Follow this and additional works at: https://openscholarship.wustl.edu/law_lawreview Part of the Human Rights Law Commons, International Law Commons, Juvenile Law Commons, Labor and Employment Law Commons, and the Legislation Commons Recommended Citation Kemi Mustapha, Taste of Child Labor Not So Sweet: A Critique of Regulatory Approaches to Combating Child Labor Abuses by the U.S. Chocolate Industry, 87 WASH. U. L. REV. 1163 (2010). Available at: https://openscholarship.wustl.edu/law_lawreview/vol87/iss5/6 This Note is brought to you for free and open access by the Law School at Washington University Open Scholarship. It has been accepted for inclusion in Washington University Law Review by an authorized administrator of Washington University Open Scholarship. For more information, please contact [email protected]. TASTE OF CHILD LABOR NOT SO SWEET: A CRITIQUE OF REGULATORY APPROACHES TO COMBATING CHILD LABOR ABUSES BY THE U.S. CHOCOLATE INDUSTRY I. INTRODUCTION United States chocolate manufacturers,1 including Hershey‘s2 and Mars,3 received unwelcomed media attention in 2001 as reports of the use of child labor on West African cocoa farms surfaced.4 Investigations revealed that children harvest cocoa beans5 under conditions that qualify as the ―worst forms of child labor‖6 as defined in International Labour 1.
  • Confection/Snack/Bakery

    Confection/Snack/Bakery

    04 December 2017 CONFECTION/SNACK/BAKERY NEW Hershey Items Jolly Rancher Sweetarts Gummies Hershey Gold 24ct Sour Surge 12ct-6.5z U of M Bag 8ct-8z 11852-4 [1185248] 11854-0 [1185404] 13068-0 [1306802] Hershey Gold @Jolly Rancher King Size 18ct Sour Surge 1ct-6.5z 11850-8 [1185081] 11855-9 [1185594] >Available in Walker Warehouse Only 11853-2 Jolly Rancher Sour Surge 12ct 11853-2 [1185321] Airhead 5-Bar Pack 18ct Items in RED Shipping to 12863-5 PACESETTER Customers Kit Kat Dark [1286350] King Size 24ct 13185-7 Hershey’s Gold Caramelized Creme with Peanuts and Pretzels features a caramelized creme, with a [1318575] combination of sweet, salty, crunchy and creamy. CONFECTION/SNACK/BAKERY Mars announces exciting new products and line NEW Mars-Wrigley Items extensions to deliver on- M&M King Size trend product innovation... Twix White King Size 20ct White Chocolate 24ct [1449321] 14493-2 14183-6 [1418367] Dove Chocolate-Covered Dusted Nuts feature cashews dipped in Twix White 20ct milk chocolate dusted with sea salt and almonds dipped in dark 14489-5 [1448950] chocolate dusted with cinnamon. Snickers KS PB Snickers Peanut Butter Crisper Crisper 18ct provides the perfect balance of [1418441] sweet, salty, creamy, and crispy. 14184-4 M&M’s White Chocolate Candies is a new, year-round offering that Dove Chocolate featured creamy white chocolate enclosed in a colorful candy shell. Almond 10-1.6z [1418607] Maltesers treats feature light, 14186-0 crispy, airy centers, dipped in smooth chocolatey deliciousness, Maltesers KS 8ct Dove Chocolate now available in Share Size.
  • Polycyclic Aromatic Hydrocarbons (PAH) in Chocolate on the German Market

    Polycyclic Aromatic Hydrocarbons (PAH) in Chocolate on the German Market

    J. Verbr. Lebensm. 4 (2009): 128 – 135 1661-5751/09/020128-8 DOI 10.1007/s00003-009-0478-1 © Birkhäuser Verlag, Basel, 2009 Polycyclic aromatic hydrocarbons (PAH) in chocolate on the German market K. Ziegenhals1, K. Speer2 and W. Jira1 1 Analysis Division, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Kulmbach, Germany 2 Institute of Food Chemistry, TU Dresden, Bergstr. 66, 01062 Dresden, Germany Correspondence to: Dr. Wolfgang Jira, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Location Kulmbach, E.-C.-Baumann-Str. 20, 95326 Kulmbach, Germany Tel.: +49 9221 803 313, Fax: +49 9221 803 303, E-mail: [email protected] Received: February 10, 2009; accepted: February 25, 2009 Online First 7 April 2009 Key Words: PAH, benzo[a]pyrene, leading substance, GC/HRMS, leading substance seems to be suitable to estimate the PAH chocolate. contamination in chocolate. Abbreviations: 5MC = 5-methylchrysene; ASE = accelerated solvent extraction; BaA = benzo[a]anthracene; BaP = ben- Zusammenfassung: Für die Bestimmung der 15+1 von der EU als zo[a]pyrene; BbF = benzo[b]fluoranthene; BcL = benzo[c]- prioritär eingestuften PAK in verschiedenen Schokoladen wurde fluorene; BgP = benzo[g,h,i]perylene; BkF = benzo[k]fluoran- eine Analysenmethode bestehend aus beschleunigter Lösungs- thene; BjF = benzo[j]fluoranthene; CHR = chrysene; CPP = cy- mittelextraktion (ASE), GelpermeationschromatographieACHTUNGRE (GPC) clopenta[c,d]pyrene; DhA = dibenzo[a,h]anthracene; DeP = di- und Nachreinigung an einer Minikieselgelsäule verwendet. Die benzo[a,e]pyrene; DhP = dibenzo[a,h]pyrene; DiP = diben- Identifizierung und Quantifizierung der einzelnen Verbindun- zo[a,i]pyrene; DIP = dibenzo[a,l]pyrene; EFSA = European Food gen erfolgte nach gaschromatographischer Trennung mit dem Safety Authority; GPC = gel permeation chromatography; HRMS hochauflösenden Massenspektrometer unter Verwendung einer = high resolution mass spectrometry; IcP = indeno[1,2,3-cd]py- VF-17ms GC-Säule.
  • Fermentation of Cocoa Beans: Influence of Microbial Activities And

    Fermentation of Cocoa Beans: Influence of Microbial Activities And

    Journal of the Science of Food and Agriculture J Sci Food Agric 88:2288–2297 (2008) Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate Nicholas Camu,1 Tom De Winter,1 Solomon K Addo,2 Jemmy S Takrama,3 Herwig Bernaert4 and Luc De Vuyst1∗ 1Research Group of Industrial Microbiology and Food Biotechnology, Department of Applied Biological Sciences and Engineering, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium 2Barry Callebaut Ghana Limited, Plot 1 Free Zone Enclave, Tema, Ghana 3Cocoa Research Institute of Ghana (CRIG), New Tafo, Akim, Ghana 4Barry Callebaut Belgium NV, Aalstersestraat 122, B-9280 Lebbeke-Wieze, Belgium Abstract BACKGROUND: Spontaneous cocoa bean fermentation is characterised by a succession of microbial activities. Cocoa flavour precursors are developed during fermentation and drying of cocoa beans. Polyphenols and alkaloids contribute to astringency and bitterness of cocoa and chocolate. RESULTS: Population dynamics, metabolite target analyses, and chocolate production were performed for seven independent spontaneous cocoa bean heap fermentations in Ghana. Although the same micro-organisms were involved in these heaps, carried out at different farms or in different seasons, heap temperatures and microbial metabolite concentrations were different. This could be due to heterogeneity and size of the heaps, but was mainly ascribed to microbial variability. Indeed, differences in microbial activity could be linked with the flavour of chocolates made from the corresponding dried, fermented cocoa beans. Whereas the polyphenol and alkaloid contents of cocoa beans were crop- and heap-dependent, epicatechin and theobromine levels decreased during fermentation due to diffusion out of the bean cotyledons and polyphenol oxidation and condensation.
  • Pharmacological Research Theobroma Cacao L., the Food Of

    Pharmacological Research Theobroma Cacao L., the Food Of

    Pharmacological Research 61 (2010) 5–13 Contents lists available at ScienceDirect Pharmacological Research journal homepage: www.elsevier.com/locate/yphrs Review Theobroma cacao L., the Food of the Gods: A scientific approach beyond myths and claims M. Rusconi ∗, A. Conti Alpine Foundation for Life Sciences (AFLS), 6718 Olivone, Switzerland article info abstract Article history: Cocoa beans are rich source of polyphenols, contributing about 10% of the dry weight of the whole bean Received 2 June 2009 and its derivative chocolate, particularly dark chocolate, is considered one of the major contributors of Received in revised form 30 August 2009 antioxidants to the American diet after fruits and vegetables. At present the wide variation in cocoa Accepted 31 August 2009 processing and in the content and profile of polyphenols make it difficult to determine to what extent the findings about positive effects expressed in different studies, translate into tangible clinical benefits. Keywords: Moreover, before claiming any healthy properties to a plant, natural product or food item on human Theobroma cacao L. subject, a basic research project approved by scientific and ethical commissions has to be performed. Chocolate Polyphenols Until now the definition, composition, manufacturing specifications, packaging and labelling of cocoa Health claims and chocolate products in Europe, are regulated by “Directive 2000/36/EC of the European parliament and of the council”. The definitions take changes in consumer tastes, chocolate composition and labelling into account, but do not consider the real potential of healthy, beneficial and nutraceutical effects. In fact, they fail to establish an official analytical methodology for the quantification of phenolic compounds in cocoa and chocolate.
  • CANDY: Candy Bar $0.95 Altoids Peppermints $1.00 Breathsavers

    CANDY: Candy Bar $0.95 Altoids Peppermints $1.00 Breathsavers

    Please use this list when ordering items from the Country Store, using the complete description (but not price). No more than 10 individual items can be ordered at one time – e.g. 3 candy bars count as 3 items. Call x2167 the night before you plan to pick up the items. Give your name, UNIT NUMBER, phone extension. Pick-up hours are 1 – 3 PM Monday – Saturday. CANDY: Candy Bar $0.95 Altoids peppermints $1.00 Breathsavers Peppermint $0.85 Breathsavers Spearmints $0.85 Cadbury Bar chocolate $1.95 Dentyne Peppermint gum $1.25 Dentyne Spearmint gum $1.25 Eclipse Polar Ice chewing gum $1.25 Fruit stripe chewing gum $1.25 Lifesavers Five Flavor $0.75 Lindt Lindor Dark chocolate $0.33 Lindt Lindor Milk chocolate $0.33 M&M Peanut chocolate $1.50 Mentos mints $1.00 Tic Tac Fresh Mints $0.95 Toblerone chocolate $2.19 Trident gum $1.25 Wrigley Big Red gum $1.25 Wrigley Juicy Fruit gum $1.25 SNACKS Almonds $3.00 Better Cheddars $3.90 Big Mama $1.28 Bud’s Best Wafers $0.55 Cheez-it $0.80 Chex Mix $0.66 Chips Ahoy $4.40 Chips, regular $1.25 Club crackers $1.80 Page 1 of 13 Fig Newtons $2.30 Gardetto snack mix $2.40 Ginger Snaps $5.08 Lorna Doone cookies $2.00 Nature Valley bar $0.48 Oreo cookies $2.30 Pea Snack Crisps $2.00 Pepperidge Farm cookies $3.89 Pepperidge Farm Goldfish $2.49 Planters, Peanut Pack $0.80 Planters Cashews, can $6.20 Planters cashews, pack $1.50 Planters cocktail peanuts, can $4.25 Planters mixed nuts, can $5.00 Planters unsalted nuts $4.50 Popcorn butter $0.80 Pretzels $1.25 Ritz cheese cracker sandwiches $0.50 Ritz crackers $4.30